Buckwheat cutlets

Method

1. In a saucepan, bring water to a boil and add the buckwheat. Cook the buckwheat according to the package instructions until it is tender. Make sure not to overcook it, as it can become mushy. Once cooked, drain any excess water and set it aside.
2. Meanwhile, prepare the vegetables. Use a fine grater to grate the carrots, finely chop the onion, and dice the bell pepper into small pieces.
3. Heat a skillet over medium heat and add a little cooking oil. Add the grated carrots, chopped onion, and diced bell pepper to the skillet. Sauté the vegetables until they are tender and slightly caramelized, stirring occasionally. This should take about 5-7 minutes.
4. In a large mixing bowl, combine the cooked buckwheat and sautéed vegetables. Add the egg, salt, black pepper, and paprika. Mix everything together until well combined.
5. If you prefer pan-frying the patties, heat a non-stick pan over medium heat and add a little cooking oil. Take a handful of the buckwheat mixture and shape it into a patty. Place the patties onto the pan and cook for about 3-4 minutes on each side, or until they are golden brown and crispy.
6. If you prefer baking the patties, preheat your oven to 375°F (190°C). Grease a baking sheet with oil. Shape the buckwheat mixture into patties and place them on the greased baking sheet. Bake for about 15-20 minutes, or until the patties are cooked through and lightly browned.
7. Once cooked, transfer the patties to a serving plate. You can serve them as a standalone dish or with your favorite condiments, such as ketchup, sour cream, or tzatziki sauce.
8. Enjoy your delicious buckwheat vegetable patties as a nutritious and satisfying meal!