Carrot and buckwheat patties with cranberry chilli chutney

Carrot and buckwheat patties with cranberry chilli chutney

By
From
Feel Good Food
Makes
8
Photographer
Chris Chen

Buckwheat is the heartiest of all the grains – it creates wholesome sustenance with slow-release energy. In fact, buckwheat and buckwheat noodles are the preferred food of Japanese sumo wrestlers – so make it when you’re in need of a real top up.

Ingredients

Quantity Ingredient
1 cup unroasted buckwheat groats
1 tablespoon olive oil, plus 1 tablespoon extra, for frying
1/2 onion, diced
1 garlic clove, crushed
2 teaspoons ginger, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 carrot, diced
1/4 teaspoon sea salt
1/4 cup roasted hazelnuts, chopped
1/4 cup mint leaves, chopped
1/4 cup coriander leaves, chopped
1/2 cup fine polenta

Cranberry chilli chutney

Quantity Ingredient
1 teaspoon extra virgin olive oil
1 garlic clove, crushed
1 teaspoon ginger, finely chopped
1 small red chilli, seeds removed, finely chopped
1/2 red onion, diced
1/4 red capsicum, diced
1 cup fresh or frozen cranberries
3 tablespoons apple cider vinegar
1 tablespoon barley malt or rice syrup
1 cup cranberry juice

Method

  1. To make the chutney, heat the oil in a saucepan over medium heat and sauté the garlic, ginger and chilli for 3 minutes, or until fragrant and slightly golden. Add the onion with a pinch of salt and 2 tablespoons water and sauté for 3 minutes. Add the capsicum, cranberries, vinegar, barley malt and cranberry juice and simmer over low heat for 15 minutes, or until it becomes a thickened chutney. Serve warm or leave to cool and refrigerate in a glass jar.
  2. For the patties, dry-fry the buckwheat in a frying pan over medium heat for 3–4 minutes, or until slightly golden, then set aside. Heat the oil in a large saucepan over medium heat and sauté the onion, garlic, ginger, cumin and turmeric for 3 minutes. Add the carrots and sauté for a further 2 minutes. Add the roasted buckwheat, 2½ cups water and the sea salt to the pan, bring to the boil, then reduce the heat and simmer over low heat for 12 minutes, or until all the liquid has been absorbed. Remove from the heat, cover and leave to stand for 3–5 minutes.
  3. Spoon into a bowl and allow to cool slightly before adding the chopped hazelnuts and herbs. Shape into 8 patties and dust with the polenta. Heat the extra oil in a frying pan over medium heat and cook the patties for 2–3 minutes on each side. Serve with the cranberry chilli chutney on the side or spooned over the top.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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