Buckwheat Croquettes Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

YIELD : 10


INGREDIENTS

  • 480g (3 cups) cooked buckwheat
  • 1 egg, beaten
  • 85 g (1/2 cup) breadcrumbs
  • 40 g (1/2 cup) green onions, chopped
  • 15 g (1/2 cup) fresh parsley, chopped
  • 30 ml (2 tbsp) organic gluten-free tamari sauce
  • 15 ml (1 tbsp) olive oil
  • 10 ml (2 tsp) dried oregano
  • 5 ml (1 tsp) garlic flower
  • Oil, for cooking

PREPARATION

  1. Preheat the oven to 180 °C (350 °F).
  2. Mix all the ingredients in a bowl and mould into 10 croquettes.
  3. Cover a baking sheet with parchment paper and brush with oil. Place the croquettes on the plate.
  4. Bake on the centre rack of the oven for about 30 minutes or until the croquettes are cooked through. Flip halfway through cooking.

 

Recipe Buckwheat Croquettes
Gluten-free, dairy-free (casein-free) and hypotoxic 
By: Cuisine l'Angélique

These buckwheat-based vegetarian croquettes are simply delicious!


TIP

* The croquettes are always better made with cooked and cooled buckwheat. The amount of buckwheat in grains required to prepare this recipe is 180 g (1 cup).