Buckwheat and vegetable patties served with fermented vegetables

Rinse the buckwheat, pour 150 ml of salted water over it and cook for 15 minutes over low heat. The water should boil away completely. If it has not, leave it covered with a lid for another 10 minutes. Let the cooked buckwheat cool down.

Add the egg, coarsely grated carrot and zucchini, chopped spring onion, and minced garlic to the buckwheat. Season with salt and ground pepper. If the mixture is too crumbly, you can add a tablespoon of buckwheat flour.

Fry the patties in a non-stick pan greased with oil (or you can use oil spray). Fry the patties over low heat for a few minutes on each side until golden brown.