Tuesday, July 19, 2011

Exploring Buckwheat, Patties & Porridge

Exploring Buckwheat

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.

About Buckwheat

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.

Buckwheat Burgers
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

To assemble:

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.
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  1. Healthy and delicious. I would love to try these.

  2. Roasted sweet potato, almond meal really sound delicious in these little patties. I think I could get my kids to definitely eat the patties. I don't know about the mushrooms. I would definitely eat this. I love mushroom burgers almost more than hamburgers. Delicious looking photos!

  3. What a genius way to serve these patties! I love the mushrooms as "buns".

  4. I love buckwheat and I usually eat it as a side or as porridge or use as a flour. These patties sound just so tasty!

  5. Buckwheat is great, isn't it?! Beautifully pattie recipe, love the mushroom bun idea too!
    Heidi xo

  6. Buckwheat patties... please count me in! I love buckwheat and your beautiful burgers sound perfect-And the mushrooms buns are definitely a tasty-cute complement :)



  7. I love the idea of using mushrooms for a sandwich instead of the bread! Healthy :)

  8. I love buckwheat - eversince I was a child it has been my favourite, but have noticed we don't eat enough of it in Australia.

    My vegan cousin makes those buckwheat patties - yours look great, and my aunt makes awesome buckwheat cabbage rolls. I've been meaning to try both, but recently I just settled for a roasted buckwheat 'risotto' - so good!


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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.


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