Gluten-Free Golden Buckwheat Veggie Curry Cakes
Locally milled organic green buckwheat flour, blended with seasonal carrots, crisp cabbage, and fresh coriander, is infused with exotic curry spices to create a wholesome bite full of earthy flavor and fiber. Lightly pan-fried, these cakes are nourishing, aromatic, and perfect for breakfast or a picnic.
The Taste of Summer Feast @ Montreal
8/12/2025
Servings: About 45 pieces
INGREDIENTS
250 g carrot, shredded
950 g green cabbage, shredded
30 g fresh coriander, chopped
1 teaspoon curry powder
½ teaspoon white pepper
2 teaspoons salt
2 cups green buckwheat flour
1½ cups water
2 tablespoons vegetable oil (for stir-frying)
9 × ½ teaspoon vegetable oil (for frying cakes)
INSTRUCTIONS
1. Prepare the vegetables
Wash and shred the carrots and cabbage, and chop the coriander.
2. Cook the vegetables
Heat a pan over medium heat and add 2 tablespoons of vegetable oil.
Add the shredded carrot and cabbage, stir-fry for 3 minutes. Stir in curry powder, white pepper, salt, and chopped coriander. Continue cooking for 2 minutes until the vegetables soften.
3. Make the batter
In a large mixing bowl, combine the buckwheat flour, cooked vegetables, and water. Stir until no dry flour remains and the mixture is well combined.
4. Fry the cakes
Heat a clean pan over medium heat and add ½ teaspoon of oil.
Spoon about 2 tablespoons of the mixture into the pan, shaping each into a round patty about 5–6 cm wide. Cook 5 patties at a time.
Fry for 1½ minutes on each side until golden and crisp. Repeat with the remaining mixture, adding ½ teaspoon of oil for each batch.
5. Serve
Enjoy warm with your favorite dipping sauce.