Buckwheat Cakes with Carrot Salad
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
- 11 oz buckwheat flour
- 2 eggs beaten
- salt
- 1/2 teaspoon dried marjoram
- 2 tablespoons chopped chives
- 8 floz carbonated mineral water
- 1 lb carrots
- 1 large cooking apple
- 1 teaspoon maple syrup
- 2 teaspoons lemon juice
- 3 tablespoons crime fraiche
- 2 oz chopped hazelnuts
- 4 tablespoons oil
Instructions
- 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.
- 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.
- 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.
- Serve the cakes with the carrot salad.
Calories: 601 kcal
Carbohydrates: 77 g
Protein: 16 g
Fat: 29g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 82 mg
Sodium: 130 mg
Potassium: 903 mg
Fiber: 14 g
Sugar: 14 g
Vitamin A: 19154 IU
Vitamin C: 11 mg
Calcium: 116 mg
Iron: 5 mg