Buckwheat Cakes with Carrot Salad recipe
information
610 calories per serving,
It is worth remembering that buckwheat can be a nutritious alternative to wheat in the diet for anyone who is allergic to wheat or gluten.
ingredients
300 g (11 oz) buckwheat flour
2 eggs, beaten
salt
1/2 teaspoon dried marjoram
2 tablespoons chopped chives
250 ml (8 fl oz) carbonated mineral water
450 g (1 lb) carrots
1 large cooking apple
1 teaspoon maple syrup
2 teaspoons lemon juice
3 tablespoons crime fraiche
50 g (2 oz) chopped hazelnuts
4 tablespoons oil
2 eggs, beaten
salt
1/2 teaspoon dried marjoram
2 tablespoons chopped chives
250 ml (8 fl oz) carbonated mineral water
450 g (1 lb) carrots
1 large cooking apple
1 teaspoon maple syrup
2 teaspoons lemon juice
3 tablespoons crime fraiche
50 g (2 oz) chopped hazelnuts
4 tablespoons oil
method
1. Mix the buckwheat with the eggs, a generous pinch of salt, the marjoram, chives and mineral water and leave to soak for 30 minutes.
Scrape, wash and grate the carrots.
2. Peel, core and grate the apple. Mix the grated carrot and apple with the maple syrup, lemon juice, creme fraiche and salt to taste and sprinkle with the hazelnuts.
3. Heat the oil a little at a time in a frying pan. Fry 2 tablespoons of the buckwheat mixture at a time, spreading it to make a pancake about the size of a saucer and frying until golden brown on each side.
4. Serve the cakes with the carrot salad.
Scrape, wash and grate the carrots.
2. Peel, core and grate the apple. Mix the grated carrot and apple with the maple syrup, lemon juice, creme fraiche and salt to taste and sprinkle with the hazelnuts.
3. Heat the oil a little at a time in a frying pan. Fry 2 tablespoons of the buckwheat mixture at a time, spreading it to make a pancake about the size of a saucer and frying until golden brown on each side.
4. Serve the cakes with the carrot salad.
serving amount
serves 4
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