Buckwheat Cutlets with Carrot

Buckwheat cutlets with carrot are a vegetarian twist on the buckwheat diet. The carrot adds natural sweetness and moisture, while the egg white helps the patties hold their shape.

Ingredients

• 100 g boiled buckwheat
• 1 small carrot
• 1 egg white
• 1 tbsp oatmeal or breadcrumbs (optional)
• 1/2 tsp olive oil for the pan
• Salt and pepper to taste

Instructions

1. Grate the carrot finely.
2. Combine the boiled buckwheat, grated carrot and egg white in a bowl.
3. Add the oatmeal or breadcrumbs and season with salt and pepper.
4. Shape the mixture into small patties.
5. Heat the olive oil in a non-stick pan over medium heat.
6. Cook the patties for 3-4 minutes on each side until golden.
7. Serve warm with a fresh vegetable salad.