Savory Buckwheat Cakes with Zucchini and Cheese

Savory Buckwheat Cakes with Zucchini and Cheese

30 mins
easy
6 servings

Enjoy these delicious and healthy buckwheat cakes packed with flavor and nutrients. A perfect weeknight meal or light lunch.

BuckwheatEasyVegetarianZucchini

Equipment Needed

  • Colander
  • Grater
  • Large bowl
  • Non-stick Pan
  • Whisk

Ingredients

  • 50.00 gramsBuckwheat Groats(Use certified gluten-free buckwheat if needed)
  • 1.00 mediumZucchini(Grated and squeezed dry)
  • 2.00 largeEggs
  • 2.00 clovesGarlic(Minced)
  • 100.00 gramsHard Cheese(Shredded)
  • 1.00 teaspoonSalt(To taste)
  • 0.50 teaspoonBlack Pepper(To taste)
  • 0.50 teaspoonDried Oregano(Crushed)
  • 0.50 teaspoonDried Parsley(Crushed)
  • 1.00 tablespoonBuckwheat Flour(For thickening)
  • 2.00 tablespoonsVegetable Oil(For frying)

Instructions

1

Rinse buckwheat groats and cover with boiling water. Let soak for 10 minutes.

Estimated time: 10 minutes

2

Grate zucchini, season with salt, and let it sit for 5 minutes to release excess moisture. Squeeze dry.

Estimated time: 5 minutes

3

Shred the cheese.

Estimated time: 2 minutes

4

Drain the buckwheat and place it in a large bowl.

Estimated time: 2 minutes

5

Add zucchini, eggs, minced garlic, and shredded cheese to the bowl.

Estimated time: 2 minutes

6

Season with salt, pepper, oregano, and parsley.

Estimated time: 1 minutes

7

Stir in buckwheat flour to thicken the mixture.

Estimated time: 1 minutes

8

Heat oil in a non-stick pan over medium heat.

Estimated time: 2 minutes

9

Form the mixture into small patties and cook for 3-4 minutes per side, until golden brown and crispy.

Estimated time: 5 minutes

10

Serve hot and enjoy!

Estimated time: 1 minutes