Buckwheat-cheese-potato patties

This trilogy of healthy ingredients harmonics in unbelievably well. This time we use our domestic buckwheat not as flour but as peeled grain, like rice. Depending on the taste, hard cheeses can be either milder or intense. In cheddar cheese, a high spermidine content was measured, which is why we refer to it here in our recipe as the cheese. The potatoes should be floury or predominantly solid.



First, wash the buckwheat and boil in the double volume of water with a little salt. Boil at low heat for about 20 minutes. In the meantime, cook the potatoes in the pan. Finely chop onion and leek and sauté in a little oil until golden brown. Cut the cheese into about 1 cm thick cubes. When the potatoes are cooked, peel while still hot and squeeze through the potato squeezer; add the boiled buckwheat, the fried onion, 1 egg, the cheese as well as salt and pepper to taste and mix well. If the dough is very sticky, you can add 1-2 tablespoons of potato flour (then our dish remains gluten-free) – or alternatively add plain wheat flour. Make patties: diameter can be between 5-10 cm and 1-2 cm thick. This works best with wet hands. Then cover the patties with potato flour (or wheat flour) and fry in heated oil (1 cm high) in a pot or pan from both sides crispy brown. To make sure that the pancakes inside are also done, you can bake them after frying for 10 minutes in a preheated oven at 180 ° C. If you do not make the patties too big, the last step can be omitted.

Serve fresh with a seasonal salad as a side dish. At this time of the year, we can recommend a radicchio salad with apple pieces. Salad and apples – as they not only contain a lot of spermidine but are also eaten frequently – are among the top 5 spermidine sources in our region.


Ingredients (for 4 persons)

100 g buckwheat grains

200 ml of water

500 g large floury potatoes

100 g onion

50 g leek

1 egg

Potato flour or alternatively smooth wheat flour

100 g hard cheese (cheddar)

Salt pepper

Vegetable oil for frying

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