Veggie Buckwheat Patties

Remember this?



Yup. Those would be Veggie Buckwheat Patties.

It's a fairly simple recipe concept. Veggies, buckwheat flour, seasonings, combine, enjoy.



Veggie Buckwheat Patties

Ingredients:
1 large onion, finely chopped
3-5 cloves garlic, chopped
3 large carrots, shredded
1 zucchini, shredded
2 tbsp herbes de provence
salt & pepper to taste
~ 1 cup buckwheat flour
coconut oil/ olive oil

1. Heat skillet with small amount of oil. Add chopped onions and chopped garlic and saute till onions are soft and translucent, about 4-5 mins.

2. Add shredded carrots to the skillet and cook for 4 mins before adding the shredded zucchini and the herbs, salt and pepper. Cook for an additional 2 mins.



3. Once all the veggies are cooked (be careful to not overcook), set aside and let cool.



4. Use the ratio of 1 cup cooked veggies to 1/4 cup buckwheat flour to make the "dough" for the patties. Form small patties with your hands.

5. Heat a pan on medium heat. Add a small amount of coconut oil and then place a veggie buckwheat patty directly over that oil. Let cook for 3 mins on each side or until golden brown.



6. Serve.



These veggie buckwheat patties are soft and chewy. Perfect on a bed of lettuce or served with your favorite hummus or chutney.

Notes:
- Buckwheat patties are an easy way to use up the week's leftover veggies. Use whatever vegetables you have on hand.
- You can choose to make the entire batch of veggies into dough or do it in portions as you need it. I only made one cup's worth of patties. The leftover veg is great straight from the pan.

Enjoy!