Gluten-Free Buckwheat Vegetable Cakes

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