Buckwheat & Vegetable Croquettes


  • 1 cup of buckwheat
  • 2 glasses of water
  • 2 tablespoons of olive oil
  • 2 cloves of garlic
  • 1 slice of celery stalk
  • 10 pitted green olives
  • 1 tablespoon of tahini paste (optional)
  • 2 tablespoons chopped fresh basil or fresh parsley
  • Salt and pepper


Boil the water in a saucepan. Add buckwheat and salt. Lower the heat to medium. Cook on low heat for 20 minutes until the water is absorbed. Lift the lid of the pan and cool the buckwheat. Heat 1 teaspoon of olive oil in a saucepan. Saute the onion, garlic and a pinch of salt in the pot for 3 minutes. Add the carrots and celery and continue cooking for a few more minutes. Add vegetables, olives, dried herbs and fresh herbs to the buckwheat. Mix with your hands until it forms a dough. Add salt and pepper for flavor. Form croquettes with your hands, taking small amounts. Heat the remaining oil in a saucepan and cook the croquettes for 3 minutes until golden-brown on all sides.

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