It was a Saturday afternoon when I made these patties and I think in the back of my mind I was yearning for a casual Saturday evening meal like a burger. I had purchased some gorgeous field mushrooms from “get fresh” in cotton tree earlier that morning with no intention attached until i peered into the fridge that same afternoon. "I know I thought, I'll use the field mushrooms with the patties to substitute the roll". Its not like it hasn't been done before. I was happy with the outcome. The kids on the other hand weren't so sure. The mushrooms were a good medium size and whilst I could have eaten two (piggy I know) I resisted and opted for some black bean brownie instead of which I shall post soon.
As for patties, generally speaking all kinds feature regularly in our house. They are a great way to use up leftovers and the kids can handle them easily without to much mess. You just have to make sure you use enough ingredients to bind them together such as egg, breadcrumbs, rice, quinoa otherwise they fall apart and make mess, mess and more mess. I am always amazed by how much mess little people can make. Thinking ahead, patties work well in the lunchbox, as a snack or as an extra on the dinner plate.
For those unfamiliar with buckwheat please be aware that, despite its name, it is not related to wheat. Equally, it is not a grain but rather a pseudocereal and thus gluten free. Interestingly, it is related to the rhubarb and sorrel family. When shopping for buckwheat you have two options in the form of roasted buckwheat (kasha) or raw buckwheat groats which tend to be milder in their flavour. They are a great starting point. Buckwheat is versatile. For instance, I made three cups of cooked buckwheat when preparing for these patties with the intention in mind to make buckwheat porridge the following morning (1/2 cup cooked buckwheat, warmed rice milk, fruit and nuts, shredded coconut and a drizzle of maple syrup) and then for lunch at work the following day I used the remaining 1/2 cup as a base for roasted brocolli, hummus and tempeh. The cooked groats store well in the fridge and can also be frozen for up to 3 months in the freezer.
Cooking Buckwheat Is Easy:
1 cup buckwheat groats (yeilds approximately 3 cups cooked)
1 3/4 cups water
Bring water to boil in a medium saucepan over the stop top
Rinse the buckwheat kernels by placing them in a sieve and running tap water over them for 30 seconds
When water is boiling add the buckwheat to the water and reduce to a simmer
Place the lid on the saucepan and cook down for 15 mins
Grains benefit greatly from being allowed to steam in their pot after cooking. To do this remove them from the stove top after cooking and leave to rest for approximately 10 mins with the lid in place. Then fluff and serve or use as you wish.
I would recommend using cooled buckwheat for the patties but freshly cooked and steamed is delightful for porridge.
Makes 12 medium sized patties
2 cups of buckwheat, cooked
½ cup almond meal
½ cup roasted sweet potato, diced
2 organic eggs, lightly beaten
2 generous tablespoons pesto (I used basil)
¼ cup parmesan, grated
¼ cup sage finely chopped
½ tsp salt
½ tsp pepper
Place all the ingredients into a bowl and mix well to combine
Take tablespoons full of mixture and shape into patties
Preheat a fry pan to a medium heat and lightly spray with oil
Cook the patties for about 8 mins on one side
Place a lid on the fry pan or a piece of foil over the top
Flip and cook the other side in the same way
Serve as you wish
To prepare the mushrooms:
Preheat a griddle pan to a med – hot setting
Remove the stem from the mushroom and brush both sides with olive oil
Place on the preheated pan and allow them to soften (approx 10 mins)
Cut thin slices of pear and brush with lemon juice
Place on the griddle pan and cook until caramelised
Place one field mushroon on a plate and top with buckwheat pattie, grilled pear and smoky tomato relish is you have it otherwise get creative with whatever you have on hand - maybe some honey wholegrain mustard or another dollop of pesto, hummus or natural yoghurt seasoned with salt and pepper. The options are endless. Add some greens as a side salad if you wish.
Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.
For anyone interested in learning more about raw food then do take some time to stop by the website of Russell James . A pommy lad wi...
These little cupcakes constitute what I would regard a worthwhile indulgence and they are both grain and gluten free. Chocolate Co...
I seriously have no idea why I haven’t shared this considering we have been eating it all winter long. Soup is such a great thing to...
My husband ventured out last evening to do a trial run for his up coming adventure race . He left late yesterday afternoon and arrived ho...
I can't take credit for this fabulous chocolate chia cake but Tania Hubbard can. The founder of Husk and Honey , Tania is sma...
It’s Fabulous Fermentation Week - Fermented Beets with Orange & Thyme, Tzatziki and Spiced Chickpea CakesIt’s fabulous fermentation week and personally it couldn’t have come at a better time. After reluctantly being prescribed and taking...
"Beans, you mean beans as in beans a colleague said" I made this batch of black bean bean brownies and took them to work for m...
Easter Sunday – what a glorious morning. If there could possibly be a positive to getting up at the crack of dawn with kids, the glorious...
I like to make a big batch of these and store them for future use. They are easy, versatile and store well for long periods of time. T...
The clouds are crying as my eldest would say. I wander if the rain will ever stop. It’s cold, it’s wet, it’s dreary and not ...
- ► 2012 (39)
- ▼ July (6)