Vegan Buckwheat Patties
I’m a big fan of simple and delicious recipes. We are all very busy, so speeding up the cooking process, while still having variety and flavour, is valuable! This is one of those rewarding recipes. You can add seasoning to taste. I have made with mustard, hot peppers, onions. I have even substituted sweet potatoes for the regular potatoes. The sky is the limit on this one, and you can keep it varied by changing things up. These are a great substitute for meatballs in tomato sauce or flatten to serve as patties on the side.
Ingredients:
2 Cups Organic Buckwheat, cooked
1 Cup shredded Potatoes, approx 2 potatoes
2 Tbsp Olive Oil
1 tsp Sea Salt
1-2 Garlic Clove
1 Tbsp Cumin Powder
Directions:
I like to prepare extra buckwheat when I cook, so I can use in salad, or this recipe. But if you do not have any pre-cooked buckwheat on hand, rinse the buckwheat groats under cold running water. In a medium pot, combine the buckwheat with 2 cups of water. Bring to a boil and season with salt. Reduce the heat to low and simmer for 15 minutes or until all of the water evaporates.
Meanwhile, grate the potatoes using a food process or handheld grater.
Once buckwheat is ready, or if you have left overs, mix half of the grated potatoes with half of the buckwheat in your food processor. Add seasonings.
In another bowl, mix the other half of grated potatoes and buckwheat. Add the mash from the food processor and mix well.
Form 1 to 1½ inch balls with your hands, or larger flat patties.
Heat coconut oil over medium heat in a large skillet.
Add the meatballs, cover the skillet with a lid and cook for 5 minutes. Continue cooking the meatballs on each side 5 minutes at a time until all of the sides have browned.
Serve with your favourite pasta sauce, or as a side.
Yield: The recipe should give you about 30-35 meatballs, or 12 larger patties.
Notes: Store the meatballs in an airtight container in the fridge for up to 1 week or freeze them for up to 2 months.
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