Buckwheat Cutlets (Dairy & Nut Free)

Ingredients

• 1 cup Buckwheat Groats
• 2 cups Water
• 1 medium Onion
• 1 medium Carrots
• 2 tbsp Potato Starch
• 2 tbsp Egg Replacer
• 0.5 cup Breadcrumbs
• 2 tbsp Vegetable Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Combine the 1 cup of buckwheat groats and 2 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the buckwheat groats are tender. Remove from heat and let cool completely.
2. 2While the buckwheat cools, finely dice the 1 medium onion. Peel and finely dice the 1 medium carrot. Heat 1 tablespoon of the 2 tablespoons of vegetable oil in a skillet over medium heat (350°F / 175°C). Add the diced onion and carrot and cook, stirring occasionally, for 8-10 minutes, or until softened and lightly golden.
3. 3In a large bowl, combine the cooled cooked buckwheat groats, the sautéed onion and carrot mixture, 2 tablespoons of potato starch, 2 tablespoons of egg replacer, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix everything together thoroughly until well combined.
4. 4Scoop out portions of the buckwheat mixture and shape them into small patties, about 2 inches in diameter and 1/2 inch thick. You should have about 8-10 patties.
5. 5Place the 0.5 cup of breadcrumbs on a plate. Gently press each patty into the breadcrumbs, coating both sides evenly.
6. 6Wipe out the skillet used for the vegetables. Add the remaining 1 tablespoon of vegetable oil to the skillet and heat over medium heat (350°F / 175°C). Carefully place the breadcrumb-coated patties into the hot oil, being careful not to overcrowd the skillet (you may need to cook them in batches).
7. 7Fry the patties for 4-6 minutes per side, or until they are golden brown and heated through. The cutlets should feel firm to the touch. Remove the cooked cutlets from the skillet and place them on a plate lined with paper towels to drain any excess oil.

Substitutions

Related Guides