- 1 cup [250 mL] toasted buckwheat seeds [kasha]
- 1 1/2 cups [375 mL] hot water
- 1 finely minced onion
- 1 clove garlic, minced
- 1 tablespoon [15 mL] minced chives
- 1 teaspoon [5 mL] oil
- 1 tablespoon [15 mL] tamarind
- 3 /4 teaspoon [3.75 mL] basil
- 2 eggs
- 1/4 cup [35 g] flour
- 1/4 cup [60 mL] breadcrumbs
Sauce
- 2 tablespoons [30 mL] oil
- 2 tablespoons [17.5 g] flour
- 1 cup [250 mL] water
- 1 cup [250 mL] or more tamarind
- 1/4 teaspoon [1 mL] basil
- 2 tablespoons [30 mL] chopped parsley
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- Rinse and transfer buckwheat seeds to a casserole.
- Pour in hot water.
- Bring to a boil; simmer over very low heat for 10 minutes, until almost all of the water has been absorbed.
- Mix in minced onion, garlic and chives, oil, tamarind, basil, eggs, flour and bread crumbs.
- Shape mixture into patties; transfer onto a baking sheet.
- If needed, add a little flour or a little breadcrumbs to help shape nice patties.
- Bake into a preheated 350°F [180°C] oven, for 20 minutes.
- Meanwhile, prepate sauce.
- Pour sauce over baked patties.
- Bake for 10 minutes more, into a 300°F [150°C] oven.
Sauce
- Heat oil; lightly brown flour over low heat.
- Whip in water; bring to a boil, over medium heat.
- Stir in tamarin, basil and chopped parsley.
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