Gluten-Free Golden Buckwheat Veggie Curry Cakes

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.