Lifestyle Nutrition & Management

Gluten-Free Buckwheat Vegetable Cakes

05/13/2011

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It's that time of year again - BBQ season! Try this yummy recipe that you can prepare ahead of time to fit right in when others are enjoying their burgers, yet stay healthy:
  • 1 cup cooked buckwheat groats
  • 2 cups finely chopped fresh spinach
  • 1 large carrot, finely grated
  • 2 shallots, minced
  • 1/4 parsley, finely chopped
  • 1/4 red pepper finely diced
  • 1 egg
  • 1/2 cup sweet rice flour
  • 1 tsp paprika
  • Salt and pepper
  • 1/2 cup shredded pepper jack cheese
  • 2-4 tablespoons olive oil
Saute the vegetables in a little olive oil until they are softened, about 4-5 minutes. Add salt and pepper to taste. Combine with the buckwheat and then add the egg and cheese. Use the the flour and the paprika to coat 1/4 cup size scoops of the veggie grain mixture. Form into patties and fry in 2-3 tablespoons of oil. (You may omit the cheese for a dairy free version, but the cakes won’t get the nice golden brown exterior. They’re still pretty tasty and even better with a pinch of chipotle pepper added.)

Serve with a dollop of Greek yogurt and some chopped scallions for lunch or as a side with grilled chicken. Makes about 8-10 cakes.


Try these on gluten-free Vegan patties from Gluten-Free Gigi!

From: Celiacs in the House
 


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Lifestyle Nutrition & Management