Another gluten free creation from little ol’ me. I’ve made these a few times now and they just keep getting better and better. I love buckwheat and use it quite a lot, and since it’s naturally gluten free, I try to incorporate it into as many dishes as I can. This one in particular came to be from some leftovers. I always soak and cook a few cups of lentils and then store them the fridge for a few days or freeze them until I need them again. The buckwheat is great, because if you soak it, you can eat it raw-- so it really doesn't need much work. Not to mention, it is rich with soluble and insoluble fiber, polyphenolic antioxidant compounds, B-complex vitamins (B2, B3), and also contains copper (for production of red blood cells), as well as magnesium.

To make these deep golden brown beauties you will need:

• 1 cup buckwheat, soaked for at least 6 hours or overnight
• 1 cup green lentils, soaked overnight and cooked
• 2-3 tablespoons corn starch
• 2-3 tablespoons buckwheat flour
• 1 ½ teaspoon salt
• ¼ teaspoon turmeric
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• Pinch black pepper
• Handful fresh parsley
• 2 tablespoons olive oil
• Water as needed

Directions:

1. Place all the ingredients in a large bowl, minus the flour and water.
2. Mix well.
3. Now add in the flours.
4. Depending on the moisture of the mixture, adjust the water. You may need to add only a few tablespoons or up to half a cup. The mixture should be soft and moist but stick together.
5. Cook these in a pan on medium heat with some olive oil or coconut oil, a few minutes on each side until they are a nice deep brown color. Make a test one and taste to see if you need to adjust anything (salt, flour, water).
6. This makes about a dozen crispy lentil patties, which are also a wonderful cold snack. You can also freeze them raw and serve them at a later time.
7. Serve with any kind of veggies you can think of, and enjoy!