Buckwheat croquettes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Raw buckwheat groats |
| 3 | cups | Boiling water |
| 1 | teaspoon | Salt; optional |
| 1 | teaspoon | Oil |
| 1 | cup | Grated onions |
| ⅓ | cup | Minced green onions |
| ⅓ | cup | Grated carrots |
| ½ | cup | Minced fresh parsley |
| 1 | Beaten egg; optional | |
| ½ | cup | Unbleached white flour; up to 3/4, plus extra flour for dredging |
Directions
This favorite croquette recipe was given to me by a woman from France.
In a 10-inch nonstick skillet over medium heat, toast buckwheat groats, stirring. until nutty aroma emerges from pan. Add water and salt, cover and cook for 10 to 15 minutes, or until all water is absorbed. Transfer buckwheat to bowl. Wash and dry skillet Add oil to skillet; set over medium-high heat. Add onions; cook and stir 5 minutes, or until they are limp and translucent. Add green onions and carrots; cook and stir 3 minutes. Combine with buckwheat. Add parsley, egg and enough flour to form sticky dough; form into 4-inch croquettes. Dredge croquettes in flour. Coat skillet with nonstick spray; set it over medium-high heat When skillet is hot, add croquettes. Cook 3 to 5 minutes, or until brown. Turn and cook 3 to 5 minutes more. Makes about 8 Star Tribune, ⅐/98
Recipe by: Healthful cooking, Mary Carroll, Star-Trib ⅐/98 Posted to MC-Recipe Digest by Kathleen <schuller@...> on Mar 21, 1998