top of page

Buckwheat & Cauliflower Patties

When we cook buckwheat it always comes out much more than what we really need. I mean, i can totally have the same thing every day and have it all week, but dor... oh no. He have to change, needs diversity, he likes to spice things up. Don't get me wrong, i'm not complaining at all over here - It's just makes us more creative. And because we try to live as waste free as possible, we need to find a good recreation for the food we already have.

So here are some patties that we made from leftovers we've had.

If making it from scratch - i encourage you to do a double batch (or even more!) the beautiful thing is - that you can freeze them raw and bake them only when you need/want and it's the most easiest and satisfying addition to any meal!

plus, I never get over patties.

Enjoy them by themselves with a dip on the side, as a side dish or in a sandwich (YES. it's the absolutely best!).

Yields 20 patties


135g Dry buckwheat OR 365g cooked buckwheat

450g cauliflower florets

20g parsley

25g Olive oil

30g Garlic confit (optional)

10g Garlic cloves

45g Tahini

15g Amba

5g Coconut sugar or maple syrup

2g Ground cumin

3g Sea salt

1. Cook the buckwheat: simply boil some water on the stove, add the dry buckwheat and 2 pinches of salt and bring to boil (The water should reach about 1.5 cm above the buckwheat). After boiling, lower to the lowest heat and cook for 10-15 min, all of the water should be absorbed. Let it cool.

2. Preheat the oven to 200 celsius degrees.

3. Add to the food processor: 3/4 of the cooked buckwheat, the olive oil, garlic confit and fresh garlic - and process very well until a paste is formed.

4. Add all the other ingredients to the food processor and pulse until everything is small chunks and well combined with the paste.

5. Form patties in any size you like, for us that would be around 35g.

6. Bake for around 13 minutes (that may change, depends on your oven strength, just make sure you put an eye on it).

In the pic- served with tahini, roasted pine nuts and olive oil.


bottom of page