October 6, 2018

Roasted Veggie Buckwheat Patties

Okay, I have to admit that I’m not a burger person at all! Whenever I take food pictures to review restaurants, you can be sure that the burger was not mine. BUT, if you give me a delicious, homemade veggie patty with any kind of salad, lots of greens, and a yummy dressing I’m all in for it!

Since I recently rediscovered buckwheat as a fantastic gluten free source of complete protein, I have used it in several recipes already. I really have to point out how easy it is to cook with buckwheat. It’s ready in no time (10 minutes, to be correct) and it has a wonderful, slightly nutty taste that combines well with other ingredients. I really wanted to give buckwheat patties a try, and flavorful roasted vegetables sounded like the perfect match. They were! The patties stayed in perfect shape and didn’t fall apart. The taste is phenomenal, so let’s get started!

You will need:

a food processor

Ingredients (for about 20 patties):

1 cup (175 g) buckwheat groats (I used Bob’s Red Mill organic)
1½ cups (355 ml) vegetable broth (I made it with veggie broth concentrate)

For roasting:

1 medium size sweet potato (about 10 oz/280 g), cubed
16 oz (450 g) potatoes, cubed (I used Yukon Gold)
1 bunch broccoli (mine weighed 22 oz/625 g), cut into florets, stems peeled and cut into pieces
1 tsp Celtic sea salt
2 tsp smoked paprika
¼ cup (60 ml) extra virgin olive oil

For food processor:

1 cup (150 g) cooked chickpeas
freshly ground black pepper to taste
1 cup (100 g) pecans
fresh parsley to taste ( I used about ½ bunch)
2 Tbsp yellow mustard

For frying pan:

extra virgin olive oil

Serving suggestion:

Perfect with homemade vegan ranch dressing and lots of greens! You will need a high speed blender for the dressing and soak the cashews for at least 4 hours!

Preparation:

Place buckwheat with veggie broth into a small pot or sauce pan and bring to a boil. Reduce heat and simmer for about 10 minutes or until liquid is absorbed. Set aside.

Set your oven to broil. If you don’t have a broil function, set the oven to 450°F / 230°C.

Rinse and cut vegetables.

Place all the roasting ingredients into a large bowl and toss well until all the veggies are coated.

Transfer the veggies to a large baking sheet (or two smaller ones).

Broil/roast on middle rack of the oven for 15 minutes. Remove the baking sheet(s) from the oven, flip the veggies, and return to the oven for another 10 minutes. Keep an eye on them because they can turn too dark very quickly. This is how they should look like:

Let the vegetables cool down a bit before transferring them to your food processor. Add cooked buckwheat, chickpeas, black pepper, pecans, parsley, and yellow mustard. My food processor is small, so I had to work in two batches.

Process until only small pieces remain and the texture looks like this:

With wet hands form patties. Mine were medium size, but you can make them a little smaller or bigger. That’s up to you.

Preheat a large frying pan with extra virgin olive oil over medium heat. Add your first batch of patties. Fry until nicely browned on the bottom side for about 10 minutes, then flip them and fry until the other side has a nice color as well. The second side doesn’t take that long.

Remove your first batch from the pan, add more olive oil, and proceed the same way with the next batches.

To keep the patties warm, just put them on a heat proof serving platter and place them in the oven at the lowest setting. My oven was still warm enough from broiling, so I didn’t even have to turn on the heat.

Enjoy those patties with homemade ranch dressing, lots of greens, a salad or, if you wish, in a burger bun!

Notes:

Here’s a second version that uses less oil:

instead of frying, you can fill the dough into muffin pans. I brush them with olive oil first but, depending on your pans, it’s probably not necessary. Bake them in the preheated oven at 400°F/200°C for about 25 minutes. This is how they look like: