Buckwheat – Carrots – Goat Cheese Patties
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 320 g water
- 0.5 teaspoon ½ turmeric
- 160 g buckwheat, = 1 cup
- 100 g cheese, (oat cheese), rate
- 250 g carrot (s), finely rate
- 100 g bell pepper (s)
- 50 g onion (s), cut into small pieces
- 3 tablespoon mustard, (mustard)
- 20 grains pepper
- 1 pinch (s) sugar
- 2 teaspoons salt
- 100 g buckwheat, rind, to thicken
- fat
Print Recipe
Pin Recipe Instructions
- Bring the water with turmeric to the boil, add the rinsed buckwheat grains, bring to the boil, reduce the heat, put in a wooden spoon, then it does not boil over. Close the lid and cook for about 6-20 minutes, depending on the type of buckwheat. As soon as the water is below the surface, turn off the heat and let it swell for about 10 minutes, it is then nice and grainy and dry.
- Put in a bowl, add all the ingredients up to the salt and mix, finally add the ground buckwheat, form patties with wet hands and fry on both sides in the hot frying fat over reduced heat.
- Be careful, the dough is very soft, even when turning the patties over.
- Own recipe
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