How to make
Healthy and incredibly tasty spring patties with spinach and buckwheat! Dietary - without a drop of fat!
Soak the washed green buckwheat for about 20-30 minutes. After straining it, boil it in 2 and 1/2 cups of water. Before removing the pot from the heat, pour the chopped greens: spinach, sorrel and parsley. Stir and set it aside - the buckwheat should absorb the rest of the water and cool slightly.
In a large bowl, grate the carrots, chop the onion and grate the potato on the finest grater, like puree. Add the buckwheat, boiled with the greens and pour 1/2 cup of corn flour to them.
Season with finely ground Himalayan salt (by taste), cumin, savory herb – dried and grated, ground black pepper, brown cane sugar – to enrich the flavors and ginger powder.
Mix the ingredients well by hand and add a little more corn flour (if needed). Shape the patties – this mixture makes about 25 pieces. Arrange them in a shallow square tray onto baking paper (or, if desired, fry them in a ceramic pan with a non-stick coating).
Put the vegetable patties to bake in the oven at 390°F (200°C) (on top and on the bottom), for about 30-35 minutes.
After taking them out of the oven, it is good to wait a few minutes so that they peel off the paper easily.
Serve them on a platter, garnished with curly lettuce salad, if desired, along with your favorite yogurt, garlic, or tahini sauce.
Wonderfully delicious!
