Buckwheat Patties With Vegetable Stir-fry Recipe

Step 1: Prepare the Buckwheat

Rinse 1 cup of buckwheat groats under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the buckwheat, reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the buckwheat is tender. Remove from heat and let it cool.

Step 2: Make the Patties

In a mixing bowl, combine the cooked buckwheat with 1/4 cup of breadcrumbs, 1/4 cup of grated carrots, 2 tablespoons of chopped parsley, 1 teaspoon of garlic powder, salt, and pepper to taste. Mix well and form the mixture into small patties.

Step 3: Cook the Patties

Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Fry the buckwheat patties for about 3-4 minutes on each side, or until golden brown and crispy. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.

Step 4: Prepare the Vegetable Stir-fry

In another pan, heat 1 tablespoon of olive oil over medium-high heat. Add 1 cup of sliced bell peppers, 1 cup of broccoli florets, 1/2 cup of snow peas, and 1/2 cup of sliced carrots. Stir-fry the vegetables for about 5-7 minutes, or until they are tender-crisp. Season with soy sauce, salt, and pepper to taste.

Step 5: Serve

Arrange the buckwheat patties on a serving platter and serve with the vegetable stir-fry on the side. Garnish with fresh parsley if desired.