23 January, 2016
Buckwheat grouts fritters
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!
Ingredients
- 200g cooked buckwheat groats
- 4 eggs
- 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
- olive oil
- salt, pepper
- optionally 1 tsp cumin seeds and / or 2 tbs sesame seeds
Instructions
- 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.
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