Karen's Candida-Safe Recipe Collection

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Buckwheat croquettes

Reference: The Body Ecology Diet, by Donna Gates, Published by B.E.D. Publications, Atlanta, Georgia, page 187

3 Tbsp oil or ghee
1 large onion
2 stalks celery, finely minced
2 cloves garlic, finely minced
1/2 cup parsley, finely minced
1 carrot, finely grated
2 cups cracked, roasted buckwheat
3 cups vergetable broth or water
1 tsp Herbamare
1/2 tsp sea salt
1 Tbsp Dr. Bronner's Balanced Mineral Seasoning (I omit this; don't know it)
1/2 cup arrowroot (I omit this)
1 cup millet, quinoa or amaranth flour

Saute onion in 1 Tbsp oil until slightly browned. Add celery, garlic, parsley, carrot, and liquid. Cover and cook for 5 minutes. Add buckwheat. Cover and cook on low for 10 minutes. Turn off heat and allow to steam, covered, for 10 more minutes. Add flour, mix well and set aside to cool. When cool, form into patties. Fry in a substantial amount of oil. Drain on paper towel and serve.

Note: I don't measure everything. It doesn't seem to matter if you vary the quantities, as long as when you add the flour at the end it is thick enough to form patties that stick together. When I fry them, I cook them quite a long time on each side because the outer edge tastes really good, but it takes a while for the center to get cooked. Don't make the patties too thick.

No trouble freezing them but they get a little crumbly when thawed out.

 

karen@trippcentral.ca

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