Ingredients
Scale
- 1–1/2 cups (375 ml.) dry buckwheat (kasha)
- 3 cups water
- 1 tsp sea salt
- 1 large onion, finely chopped
- 4 Tbs toasted sesame oil or extra virgin olive oil, divided
- 1 celery stalk, finely chopped
- 2–3 leaves of kale finely chopped
- 1 large carrot, grated
- 2 large sweet potatoes, cubed, steamed or boiled until tender, and mashed
- 1/4 cup almond butter, tahini or almonds ground in a coffee grinder or magic bullet
- 2 Tbs tamari or soy sauce
Instructions
- Preheat oven to 350.
- Dry-roast the buckwheat in a pot for 5 minutes, stirring now and again.
- Add the water and salt and bring to a boil over high heat.
- Reduce heat to low, cover and cook until water is absorbed and kasha is soft, about 15 minutes.
- Meanwhile- saute onion in 1 Tbs of oil over medium heat until softened then add celery and carrots. Add kale, cook for additional 5 minutes.
- Stir in the remaining ingredients (don’t forget the tamari!).
- Keeping hands moist, form into patties and place on parchment paper lined cookie sheet.
- Bake burgers for 20 minutes on one side, remove from oven and turn over. Bake for another 20 minutes until lightly browned and slightly firm.
- You can also pan-fry these – I recommend using specific oils for cooking.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Cuisine: Entrees