Buckwheat Peanut Burgers- vegan, gluten free, soya free, suitable for Ekadasi
|Shown here with cucumber, but goes with just about anything!|
- Cook the buckwheat in 3 cups of water, until it is completely soft and has absorbed the liquid. (Takes 15 minutes or so.)
- Meanwhile, dry roast the peanuts on a baking tray in an oven preheated to 170C. Take them out when their shells are cracking and they are just changing colour- about 10 minutes- don't overcook them.
- Grind the nuts coarsely, so that they are finely chopped but not powdered.
- In a bowl, mash the cooked buckwheat a bit with a potato masher, just to get it extra-gooey! Add the peanuts, salt and pepper. You will need to get in there with your hands to get it thoroughly mixed.
- Shape into balls, then flatten/ mould with a crumpet ring or similar to form burgers. (This is way less messy if you work with oily or damp hands.)
- We placed them on an oiled baking sheet and cooked on both sides at 200C, but I have to admit they did dry out rather, although nobody but me seemed that bothered about it. It did make them hard to handle without crumbling, though! Perhaps grilling or frying them would solve this one, or maybe adding some grated courgette (zucchini) to the mixture. Let us know if you tried these, or any other methods- that's the great intereactive advantage of blogging as opposed to writing a book!