Another recipe with the super healthy buckwheat. Recently I am more and more into eating anything but meat, so I end up with what else can I do with vegetables and alike. This is a recipe for a full fledged meal, healthy and tasty and, obviously easy! The most difficult, if you do not leave in Eastern Europe would be to get buckwheat…
I serve these with Brussels sprouts. You probably had them (overcooked) at a school caffeteria and you hate them since. Try roasting or frying them shortly on high heat, with olive oil, salt and pepper. Just enough to make them a little softer and still very crunchy. It will be a very different experience!
Buckwheat grouts fritters
200g cooked buckwheat groats
1 small zucchini
1 onion, finely chopped
1 clove garlic, chopped
4-5 mushrooms, finely chopped
2 tbsp chopped parsley
2 tbsp breadcrumbs
4 tbsp grated Parmesan
2 tbsp flour
optionally 1 tsp cumin seeds and / or 2 tbs sesame seeds
Heat a pan, add olive oil and fry onions and garlic until transcluscent. Then add mushrooms and cook them a few minutes.
Grate the zucchini very finely and squeeze it with your hands to remove as much liquid as possible.
Place the groats in a bowl, add mushrooms, zucchini, parsley, Parmesan, breadcrumbs and flour.
Season to taste, add the optional cumin and or sesame seeds if you want.
Whisk the eggs with a fork and add to the groat mix. Stir it all well.
Heat a pan, add oil and place large tablespoons of batter and fry for a few minutes on each side.
Serve with sour cream and shortly roasted Brussels sprouts and / or carrots.