Buckwheat Burgers

Learn how to prepare delicious gluten free buckwheat burgers, perfect for brunch. If you wish, you can serve the burgers with beetroot.

27 November, 2018

4 HR 35 MIN

Buckwheat

200 g (kasha)

Vegetable stock

400 ml

Chickpeas

400 g (garbanzos), canned, rinsed, drained

Zucchini

1, finely chopped, excess moisture squeezed out in a cloth

Garlic

1 clove, crushed

Coriander

1 tbsp, chopped

Cumin

1 tsp, ground

Chili pepper

1/2 tsp

All purpose flour

2 tbsp, gluten free

Salt

Pepper

Sunflower oil

2 tbsp

Parmesan cheese

4 tbsp, grated

Beetroots

cooked

Preparation

Heat a large frying-pan, add the buckwheat groats and dry fry until lightly toasted.
Pour in the stock and simmer for 10 minutes, until the buckwheat is cooked and all the liquid is absorbed.
Transfer to a bowl and leave to cool.
Place the chickpeas in a food processor with the cooled buckwheat and the remaining burger ingredients except the oil.
Blend to a coarse moist paste.
Remove to a bowl, season to taste with salt and pepper and chill for at least 4 hours.
Shape the mixture into 4 patties.
Heat the oil in a frying pan and cook the buckewheat burgers for 3-4 minutes on each side until golden.
Drain on absorbent kitchen paper.
Sprinkle with grated cheese and serve.