Nutrition Facts
4 servings
4
Recipe for Grilled Vegetable and Buckwheat Cakes
To be served alone with a salad for a light dinner or as a side dish with meat or fish.
Ingredients
1 large carrot
1 1 large zucchini
2 Flour
2 toasted buckwheat
2 Grated Parmesan
3 Egg
2 Bread crumbs
Salt
Pepper
1 zaatar or powdered thyme
Directions
1
Grate the zucchini and the carrot.
2
In a bowl, combine the carrot and zucchini. Add all the other ingredients and mix everything together.
3
Once the mixture is made, chill for 1 hour.
4
To finish, take the mixture out of the refrigerator. Heat 2 tablespoons of oil in a large skillet over medium heat. When the skillet is hot, drop small heaps of the mixture, about the size of a tablespoon, and cook for about 3 minutes on each side, then serve hot.
Ingredients
Ingredients
1 large carrot
1 1 large zucchini
2 Flour
2 toasted buckwheat
2 Grated Parmesan
3 Egg
2 Bread crumbs
Salt
Pepper
1 zaatar or powdered thyme
Directions
Directions
1
Grate the zucchini and the carrot.
2
In a bowl, combine the carrot and zucchini. Add all the other ingredients and mix everything together.
3
Once the mixture is made, chill for 1 hour.
4
To finish, take the mixture out of the refrigerator. Heat 2 tablespoons of oil in a large skillet over medium heat. When the skillet is hot, drop small heaps of the mixture, about the size of a tablespoon, and cook for about 3 minutes on each side, then serve hot.
Notes
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