Buckwheat Patties with Roasted Vegetables

Since we stopped eating meat, our fridge changed drastically.  We always brought the majority of our groceries from the local farmers markets.  Now our fridge looks more like the farmers markets moved in!  We probably can easily feed ourselves, another family, a few neighbors, and a small cow. 

My men do most of our shopping.  It was only logical that they decided that a couple chicken breasts could be easily replaced with some extra fruit and vegetables… So, in addition to our usual stock, now every week I’m facing about 3 bonus bags of greens, 2 cabbages, 3 different kinds of kale, and a box of mandarins.  Seems sufficient…

The ladies of the house do their job too by filling up kitchen cabinets with grain.  Russian national diet is unthinkable without rye, wheat, barley, millet, or buckwheat; for some reason they seem even more important to me now… 

The idea of today’s dinner partially came from The Resilient Chef.  The post that inspired it helped me realize that by slightly adjusting the recipes based on what’s available in the kitchen, I can stop worrying about wasting food, and start emptying that overcrowded fridge… and , yes honey, the cabinets as well…

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INGREDIENTS:

ROASTED VEGETABLES

  • Various vegetables from the fridge (root vegetables work great)
  • 2 tbs rosemary leaves
  • Juice of 2 lemons
  • ½ cup olive oil
  • 3 cloves garlic
  • ¼ tsp black pepper
  • ¼ tsp salt

BUCKWHEAT PATTIES

  • 2 cups buckwheat cooked in salted water
  • 4 oz goat cheese
  • ½ cup yellow onion, finely chopped
  • 1 large egg, lightly beaten
  • Salt and pepper to taste
  • 2 tbs flex seeds, ground
  • ½ cup bread crumbs (optional)

CILANTRO SAUCE

  • 1 cup fresh cilantro
  • 1 tbs fresh lemon juice
  • 4 cloves garlic, peeled
  • ¼ cup olive oil
  • Salt and pepper to taste

DIRECTIONS:

Preheat the oven to 425⁰F /220 ⁰C.

Prepare the vegetables: cube the vegetables, considering the time it takes to cook them: larger chunks for fast-roasting items, and smaller chunks for longer-roasting stuff.

Prepare the dressing by combining lemon juice, olive oil, pressed garlic, salt, and pepper.  Coat the vegetables with the dressing, and sprinkle with rosemary leaves.  Toss everything well.  Place in a baking sheet, cover with foil, and bake for about 15 minutes.  Remove foil, and bake for another 5 minutes to get the crust.  Check the vegetables on readiness, and adjust cooking time and temperature if needed.

Prepare the buckwheat patties: combine all the ingredients but bread crumbs, and mix well.  Make patties.  If desired, roll them in the bread crumbs.  We like to use Panco.  Fry in olive oil on medium high heat for about 4 minutes on each side.

Make ahead: the uncooked patties could be frozen in an air-tight bag for up to 3 months.

Prepare the cilantro sauce: process all the ingredients in a food processor.  Adjust the flavors by adding salt and pepper.

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