Buckwheat Burgers
Save
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
ingredients
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
How to make a buckwheat burgers
- 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.
Related
Search Recipes
Duck and Onion Chutney Canapes
Next Recipe