Buckwheat is not a grain, but belongs to the knotweed family. It is therefore gluten-free and works very well as a side dish for stews or—as in this case—for patties. We wish you success and lots of fun cooking!
Ingredients for the Patties
- 250g buckwheat, raw
- 1 large carrot
- 6 small potatoes (waxy)
- 1 small onion
- 2 cloves garlic
- some rapeseed oil
- 1 tsp paprika powder
- 1 tsp barley miso
- 1/2l vegetable stock
- Salt, pepper, ground caraway, 1 pinch nutmeg, turmeric
- Herb mixture
- 1 tbsp chia seeds
- some oat milk or water
- 4 chicory leaves
- 2 slices plant-based cheese
Ingredients for the Tomato Sauce
- 1 clove garlic
- some rapeseed oil
- 1 tsp agave syrup
- 150g tomato sauce
- Salt, pepper
- possibly some freshly cut ginger
- a handful of fresh savory
Ingredients for the Topping
Preparation
- Peel and finely chop onion and garlic and let rest for approx. 5 minutes. In the meantime, dice potatoes and carrot and rinse buckwheat with hot water
- Sauté onion and garlic in rapeseed oil, add some paprika powder and the rinsed buckwheat and roast together
- Pour in vegetable stock, add spices and let everything simmer on low heat until the buckwheat is soft (approx. 20 minutes). Then season with herbs
- While the mixture cools, soak the chia seeds (Tip: Used to bind the mixture instead of an egg!) in a little oat milk
- For the tomato sauce, finely chop garlic and savory. After a brief rest, sauté garlic in rapeseed oil and pour in strained, fresh or frozen tomatoes. Season with salt and pepper and let simmer on low heat, then set aside (Tip: Fresh ginger and some agave syrup also taste great!)
- Add chia seeds to buckwheat mixture, season with salt and pepper and mix well, then form patties (Tip: If the mixture is too sticky, simply add some starch, e.g. corn starch)
- Preheat oven and set to convection. Meanwhile, heat some rapeseed oil in a pan and sear the patties on both sides over high heat. Then place patties in oven and top each with a layer of goat cheese
Serving: Until the cheese has melted, place two chicory leaves on each prepared plate and carefully distribute the tomato sauce into the curve of the leaves. Then place the buckwheat patties on top and sprinkle with roasted buckwheat, fresh chives and some savory.
