Ingredients
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1 md Eggplant
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2 Cloves Garlic
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1 Lemon
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1 Grated Lemon
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1 lg Onion Onion
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2 Cups Buckwheat
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2 Tbsp Celery
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¼ tsp freshly cracked Black Pepper
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1 Tbsp Fresh Parsley
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1 Tbsp Buckwheat Flour
Directions
Steps
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1
Done
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Steam eggplant in a vegetable steamer for 8 to 10 minutes, or until tender. Transfer to a glass or ceramic bowl and toss with garlic, lemon juice, lemon rind. 2. Set aside to marinate for 1 hour, then finely chop in a food processor or blender, along with the marinating liquid. |
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2
Done
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Preheat oven to 200C. |
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3
Done
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Meanwhile, heat a little water in a fry pan over medium heat and brown onions. Transfer to a large mixing bowl and add all remaining ingredients including the cooked buckwheat groats the chopped eggplant. |
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4
Done
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Mix together until well combined. Mixture should be fairly stiff; add a little more flour if necessary. |
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5
Done
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Line a baking tray with baking paper. Shape mixture in to patties, wet your hands a little if you’re finding the mixture is too difficult to work with. Place on the patties on the lined baking tray and cook in oven for 20-30 minutes or until golden on each side and cooked through. Flip the patties half way though cooking. |
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6
Done
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Serve hot alongside your favourite side salad. To cook buckwheat groats: o Combine 1 cup buckwheat groats and 2 cups water in a pot. Bring to a boil; cover, reduce heat to simmer and cook until tender, about 10 minutes. o Drain off any excess liquid. |
