Prep Time: 5 minutes
Cook Time: 5 minutes
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
- Place all the ingredients in a large bowl, minus the flour and water.
- Mix well.
- Now add in the flours.
- 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.
- 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).
- 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.
- Serve with any kind of veggies you can think of, and enjoy!