Buckwheat filler

Buckwheat seeds

It took me a while to like buckwheat, but then a friend introduced me to a rather splendid recipe, which I adjusted, as I am prone to do, and ended up with this. It's very tasteful, filling, and high in nutritional value. It is a very healthy substitute for wheat (no gluten) so if you replace the flour in the recipe with either buckwheat flour or chickpea flour, you are set to go gluten free.
Buckwheat has loads of magnesium in it, iron, copper and lots of fibre. It is good for people with diabetes, is low in cholesterol, and on the overall just an excellent form of nutrition. You should try it some day. It goes well in soups and salads as well.

Buckwheat patties:

Buckwheat: 400 gr.

Onion: 1 small. Chopped

Bell pepper: ¼ chopped.

Broth cubes: 3-4

Hotchpotch spice: ½ teasp. (composition below)

Salt: 3-4 teasp. (To taste)

Pepper: 1-2 knife point.

Sugar: ½ teasp.

Garlic powder: ½ teasp.

Water: 1 ½-2 L.

Sweet chili sauce: 2-3 tablespoon

Egg: 1 (optional)

Cheese: 200 gr. Cubed or grated.

Flour: 1/2 -1 mug.

Boil the buckwheat (if the dry buckwheat covers about in inch of your pan, fill it up with water up to at least one inch from the top) in a non-stick pan with everything except the cheese, egg and flour. Keep stirring while boiling until the buckwheat is soft, easy to mash between your fingers. If it is not soft enough when the water is gone, add more water until the mix is much like a porridge. Turn off the heat once there is only a slimy moisture between the mushy kernels left. Put your buckwheat mush in a big dish, adding the egg, cheese, and then the flour until it is sturdy enough to have a spoon stand in it.

To make patties, use a large tablespoon filled completely to deposit the mix in a skillet and spread out until you have a thin hamburger. Bake on mid-range to high-range. Both sides need to be a gold-dark brown, flattening the pattie some more while baking until no more moisture sizzles from it. Then your patties are ready to serve. Serve as meat substitute, a veggie burger on a bun, or just a quick snack. Buckwheat fills well, so one or two per person should do the trick in most cases.

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Hotchpotch spice: 

(This is to fill a small spice pot, based on an old Dutch recipe. You will get more recipes to use it in, so don’t worry.)

Dried herbs only, all ground to powder already. If you don’t have them all, or can’t get them all, go for the top six if you can manage it…or else just those you have, the top one being the most important. If you’re going for the individual spices, just pinches, mind you.

Nutmeg: 2 teasp.

Paprika: 1 teasp.

Black pepper: ½ teasp.

Ginger: ½ teasp.

Cinnamon: 2/3 teasp.

Cloves: ½ teasp.

Liquorice: 1 knife point

Mace (spice): ½ teasp.

Anis: ¼ teasp.

Cardamom: ½ teasp.

Koriander (root): 1 knife point