Buckwheat Patties

Ingredients

• 250 g Buckwheat
• Salt
• 2 Tomatoes
• 150 g autumn trumpet mushrooms
• 1 tbsp butter
• 1 Spring onion
• 1 egg
• 2 tbsp freshly chopped parsley
• 3 tbsp Flour
• pepper (ground)
• 3 tbsp breadcrumbs
• 2 tbsp Vegetable oil
• 1 egg yolk
• Salt
• 0.25 tsp chipotle chili powder (to taste)
• 0.5 tsp mild mustard
• 150 ml neutral vegetable oil (e.g., sunflower oil)
• a splash lemon juice

Instructions

1. 1.

   Add the buckwheat to about 350 ml boiling salted water, simmer for about 5 minutes, then remove from heat and let stand for about 10 minutes until all water is absorbed and the buckwheat is tender.

2. 2.

   Wash the tomatoes, quarter, core, and finely dice. Clean and finely chop the mushrooms. In hot butter, sauté 1–2 minutes until the liquid evaporates; cool. Chop the spring onion. Mix the egg, parsley, mushrooms, tomatoes, and flour into the buckwheat until a well‑mouldable dough forms. Season with salt and pepper and shape into 8–12 small patties. Coat in breadcrumbs and fry in hot oil in a pan for 3–4 minutes per side until golden brown.

3. 3.

   For the mayonnaise whisk the egg yolk with a pinch of salt, chipotle powder, and mustard in a bowl. Beat with a whisk, adding oil dropwise at first, then in a thin stream while stirring. The mayo should be glossy and thick‑creamy. Season with lemon juice and salt.

4. 4.

   Drain the patties on kitchen paper and serve with chipotle mayonnaise.