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Ingredients
- 1 c. Raw buckwheat groats
- 3 c. Boiling water
- 1 tsp Salt, optional
- 1 tsp Oil
- 1 c. Grated onions
- 1/3 c. Chopped green onions
- 1/3 c. Grated carrots
- 1/2 c. Chopped fresh parsley
- 1 x Beaten egg, optional
- 1/2 c. Unbleached white flour, up to 3/4, plus extra flour for dredging
Directions
- This favorite croquette recipe was given to me by a woman from France.
- In a 10-inch nonstick skillet over medium heat, toast buckwheat groats, stirring. till nutty aroma emerges from pan. Add in water and salt, cover and cook for 10 to 15 min, or possibly till all water is absorbed. Transfer buckwheat to bowl. Wash and dry skillet Add in oil to skillet; set over medium-high heat. Add in onions; cook and stir 5 min, or possibly till they are limp and translucent/soft. Add in green onions and carrots; cook and stir 3 min. Combine with buckwheat. Add in parsley, egg and sufficient flour to create sticky dough; form into 4-inch croquettes. Dredge croquettes in flour. Coat skillet with nonstick spray; set it over medium-high heat When skillet is warm, add in croquettes. Cook 3 to 5 min, or possibly till brown. Turn and cook 3 to 5 min more.
- Makes about 8
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1229g | |
| Calories 989 | |
| Calories from Fat 126 | 13% |
| Total Fat 14.44g | 18% |
| Saturated Fat 2.88g | 12% |
| Trans Fat 0.12g | |
| Cholesterol 186mg | 62% |
| Sodium 2484mg | 103% |
| Potassium 1212mg | 35% |
| Total Carbs 191.68g | 51% |
| Dietary Fiber 23.7g | 79% |
| Sugars 9.15g | 6% |
| Protein 34.55g | 55% |
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