Recipe - Buckwheat Croquettes

1 cup Raw buckwheat groats
3 cup Boiling water
1 teaspoon Salt; optional
1 teaspoon Oil
1 cup Grated onions
1/3 cup Minced green onions
1/3 cup Grated carrots
One half cup Minced fresh parsley
1 Beaten egg; optional
One half cup Unbleached white flour; up
to 3/4, plus extra flour
for dredging

This favorite croquette recipe was given to me by a woman from France.

In a 10inch nonstick skillet over medium heat, toast buckwheat groats,
stirring. until nutty aroma emerges from pan. Add water and salt, cover and
cook for 10 to 15 minutes, or until all water is absorbed. Transfer
buckwheat to bowl. Wash and dry skillet Add oil to skillet; set over
mediumhigh heat. Add onions; cook and stir 5 minutes, or until they are
limp and translucent. Add green onions and carrots; cook and stir 3
minutes. Combine with buckwheat. Add parsley, egg and enough flour to form
sticky dough; form into 4inch croquettes. Dredge croquettes in flour. Coat
skillet with nonstick spray; set it over mediumhigh heat When skillet is
hot, add croquettes. Cook 3 to 5 minutes, or until brown. Turn and cook 3
to 5 minutes more. Makes about 8

Star Tribune, 1/7/98

Recipe by: Healthful cooking, Mary Carroll, StarTrib 1/7/98

Posted to MCRecipe Digest by Kathleen schuller@ix.netcom.com on Mar 21,
1998