1 1/2 cups cooked buckwheat
3-4 cloves minced garlic
1 finely chopped green onion
Ener-G Egg Replacer for 1 egg
salt to taste
pepper to taste
Variation 1: prepared horseradish, Worcestershire sauce, paprika, red wine vinegar
Variation 2: ketchup, herbs of choice
Buckwheat can be cooked with a 2:1 liquid to dry ratio.
Combine buckwheat, garlic, green onions and salt/pepper to taste. Add ingredients for variation 1 or 2 to taste [ie. the last time I made this I used 2 capfuls of W. sauce, 1 1/2 tsp horseradish, 1 capful of vegan red wine vinegar and 1/2 tsp paprika). Mix well. Add the Ener-G Egg Replacer and mix. Add enough vegan bread crumbs so that you can form patties in your hand (it should be moist but not wet). If you find you made it too dry, just add a little bit of water until you get the consitency you want.
Heat olive oil in a frying pan. Cook the patties a couple of minutes until they are golden brown on each side. Serve as sandwiches or as a meal complement.
Note: I imagine that these can be made into meatballs and added to soups and stews. What is nice about this recipe is that it uses up extra buckwheat you might have, ingredients can be adjusted, it is simple and quick. They also seem to refrigerate/freeze very well and the recipe can be easily doubled/trippled. The ketchup variation lacks the zing of the horseradish version. I'm guessing that soy sauce would be a wonderful variation to this and you can pick and choose your favorite herbs to add!
I hope you enjoy them as much as I do.