1 c Buckwheat; roasted
3 c Water
1 ts Ground coriander
1/2 ts Celery seed
1 ts Sage
1/2 ts Galangal
1 ts Dry basil
1 tb Tomato paste
1 tb Tamari; (or soy sauce)
Salt and pepper to taste
Unbleached flour; (for
-coating)
Oil; (for deep frying)
Place buckwheat and water in a saucepan with a pinch of salt and
bring to a boil, then turn down the heat and simmer 2-3 minutes. Set
aside to swell for 10-15 minutes. Mix in all other ingredients. Form
the mixture into patties by making a ball the size of a large egg and
flattening it slightly. Dip in flour and fry in a heavy skillet in 1
inch of hot oil on both sides until crisp on the outside. Place balls
on several layers of paper towels to dry.
Recipe by Vegetarian Food for All by Annabel Perkins
