Buckwheat and Vegetable Bugers

By Teresa on 12 June 2007 | Viewed 2019 times

Ingredients

2T Natural Soy Sauce
50g Buckwheat Groats
1 Medium Onion, diced
1 Medium Carrot, cut into small dice
1 Small Head Broccoli, divided into small florets
Sea Salt
250g Tomatoes
1 Small Red Onion, finely diced
1 Red Chilli, deseeded and minced
1D Finely chopped Fresh Coriander
Fresh Lime Juice
15g Toasted Pumpkin Seeds, roughy ground

Method

Bring a pot with 800ml of water and the natural soy sauce to the boil. Wash the buckwheat well and drain off any excess water. Add to the boiling water along with the onion and carrot and bring back to the boil. Lower the heat, cover and simmer for 30 mins. Leave the grain to rest for 10 mins before removing the lid. While the grain is cooking, steam the broccoli and make the salsa. To make the salsa, peel the tomatoes. With a sharp knife make a small x in the top of the tomatoes. Place in a pot of boiling water, remove after 3 minutes. Peel off the skins, remove the seeds and dice. Place in a bowl along with the red onion, chilli and fresh coriander. Add the lime juice and salt to taste. Mix well and chill for at least 30 minutes.

Mix the buckwheat, broccoli and ground pumpkin seeds together. Season with soy sauce. Divide the mixture into 6 portions and with dampened hands, form into hamburger patties. Heat some oil and fry the burgers until golden on both sides. Serve with the salsa and a side salad.

Comments about this recipe / add yours

Bah... no one has commented yet?
Would you like to be the first?