Veggie buckwheat burgers

    23 min

    These vegetarian burgers are made from buckwheat and chopped vegetables. Serve them with a garlic aioli.

    6 people made this

    Makes: 8 burgers

    • 400g buckwheat
    • 4 chives, finely chopped
    • 1/2 onion, finely chopped
    • 3 cloves of garlic, crushed
    • 10 sugarsnap peas, finely chopped
    • 1 or 2 sprigs flat leaf parsley, finely chopped
    • 50g Parmesan cheese, grated
    • salt and pepper, to taste
    • 4 eggs, beaten
    • 100g breadcrumbs
    • flour, for dusting
    • olive oil, for frying

    Prep:15min  ›  Cook:8min  ›  Ready in:23min 

    1. Soak the buckwheat in water, in the fridge, overnight. Rinse the grains well with cold water the next day.
    2. Mix the buckwheat with the chives, onion, garlic, sugarsnap peas and parsley; mix in beaten eggs. Add breadcrumbs and let stand for 5 or 10 minutes. Then form 8 burgers of the mixture and press them into the flour on both sides, so that they are evenly covered.
    3. Form mixture into 8 burgers; dust burgers with flour on both sides.
    4. Heat oil in a frying pan over medium heat; fry the burgers on both sides, 4 minutes per side, or until golden brown on both sides.

    Parmesan cheese:

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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