What would I do without these versatile Beetroot Buckwheat Patties? They are super easy to prepare, amazing for meal-prep and perfect for your vegan Burger, in your Buddha Bowl or with a salad on the side.
- Prep Time: 45m
- Cook Time: 35m
- Total Time: 1h 20m
- 1 cup raw buckwheat (200g)
- 2 carrots, raw (about 2 cups grated or 250g)
- 2 small beetroots, raw (about 2 cups grated or 250g)
- 1 small white onion (about 3/4 cup chopped or 125g)
- 1 clove garlic
- 1 cup rolled oats
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 2 teaspoons cumin
- 1 tablespoon kosher salt
- 1 tablespoon fresh parsley, roughly chopped
- pinch of cayenne or chili powder
- Place raw buckwheat in a sieve and rinse under cool running water. Add to a medium small pot and add 2 cups water. Bring to a boil and turn down heat to low. Let cook for 15-20 minutes or until all liquid has been absorbed. Once cooked set aside and let cool slightly.
- Meanwhile peel and grate carrots and beetroot using a coarse box grater. Peel and roughly chop onion and garlic. Place all ingredients, including the cooked buckwheat into a food processor and blend for about 90seconds, until the mixture resembles coarse sand and appears homogeneous. Let mixture rest for at least 15 minutes (or up to one day, stored in the fridge) for the oats to soak up some of the liquid before proceeding.
- Preheat oven to 375° Fahrenheit or 190° Celsius and prepare a baking sheet with parchment paper. Slightly oil the parchment paper.
- Divide the mixture into 10 parts and form a ball with each (You might need to wet your hands a little bit if the mixture is sticking to your hands too much). Press each ball into a roughly 1.5-2cm thick disk and shape into a patty. Place each patty on the prepared baking sheet and bake in the preheated oven for 35-40minutes, carefully flipping each patty with a metal spatula after 25mins. Use straight away or let cool completely before putting the patties on the grill again.
- Store in an airtight container in the fridge for up to 5 days. Enjoy in your burger, buddha bowl or on a fresh leafy salad.