Preparation

15 Minuten

Making

45 Minuten

Difficulty

slightly

Enjoy gluten-free without compromise: Here you'll find all the ingredients and a step-by-step preparation guide – easy to follow and guaranteed gluten-free. Happy cooking!

Ideal for this dish

GluteoStop® 30 Mini-Tablets

GluteoStop® 30 Mini-Tablets

Supports the degradation of residual gluten in a gluten-free diet.

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ingredients

Serves 4

  • 160 g buckwheat
  • 320 g water
  • 2 tsp turmeric
  • 50 g black olives
  • 60 g leek
  • 100 g carrots
  • 4 tablespoons sesame paste (tahini)
  • 1 teaspoon paprika
  • 2 tsp salt
  • 80 g buckwheat flour
  • 2 tbsp cilantro (optional)
  • Oil for frying

Making

  1. 01
    Rinse the buckwheat groats and add them to the already boiling water along with the turmeric, then reduce the heat. As soon as the water level drops below the surface of the buckwheat, turn off the heat, cover the pot, and let it sit on the still-hot stovetop for about 10–15 minutes until all the liquid has been absorbed.
  2. 02
    In the meantime, place all the other ingredients in a large bowl and mix well. Finally, fold in the cooked buckwheat grains.
  3. 03
    Now you can shape the patties evenly with wet hands. You can decide how big to make them, but they shouldn't be thicker than 1 cm so that they're easy to flip and cook through.
  4. 04
    Heat the oil in a large skillet and fry the patties slowly until they are golden brown.

❤️ Tip

A green salad with yogurt dressing and herbs goes perfectly with the patties. If you'd like an even more Middle Eastern twist, add some pomegranate seeds.

Did you know?

Despite its name, buckwheat is not a grain but a member of the knotweed family and is naturally gluten-free. It provides high-quality plant-based protein containing all the essential amino acids.

Our Tip

Let the buckwheat mixture rest briefly before frying so it sets, then fry the patties slowly over medium heat until they're golden brown.