Buckwheat is a non-grass plant whose seeds can be used much in the same way as of cereals. Thanks to its nutritional properties, it is also commonly used and well-liked as an addition to meat and vegetarian dishes.
The groats of buckwheat do not contain any gluten, therefore using groats and the flour made from them is a viable option for people with gluten intolerance or Celiac disease.
Groats are most often found in certain soups, cutlets, stuffings e.g. for stuffed cabbage or duck.
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Pour water into a pot and bring it to boil. Once it starts boiling put the bags with buckwheat grains in it then boil for 10 minutes. Afterwards, remove from the water and let it cool down.
Pour water into a separate pot and add the peas. Boil for 10 minutes then pour out the water and crush the peas with a fork.
Mix the quark cheese, salt, pepper, the peas, flour, minced garlic, the buckwheat groats, eggs and gouda cheese in a bowl then let the mixture stand for 30 minutes.
Shape balls of any size from the mixture. Cover each ball in breadcrumbs and gently flatten them on your hand. My cakes were 7 cm wide.
Pour oil into a pan, warm it up then put on the cakes. Fry them over medium heat until golden brown on both sides.
Serve the cakes with sour cream, any sauce or as an addition to other dishes.
You can also bake the cakes in the oven. If you go that way, they need around 40-45 minutes at 180 degrees Celsius.
If you don’t like peas, or prefer something else, you can replace them with any vegetable of your choice, let it be carrots, cauliflower, broccoli or mushrooms.
Do you like gluten-free cakes? If so, try our recipe for Millet and pumpkin cakes.
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