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INGREDIENTS |
- 4 cups of boiled buckwheat
- 2 eggs
- 2 tbsp Italian herbs
- 2 tbsp quinoa flour
- ½ green onion thinly sliced
- 25g dried porcini mushrooms
- ½ tsp salt
- Italian ruccola
For the dressing
- 2 tbsp tahini
- ½ lemon juice squeezed
- ½ cup of water
- 1 tsp truffle oil
PREPARATION |
1. Soak the dried porcini mushrooms in lukewarm water for 30 minutes, then drain.
2. Mix all the ingredients together until you get a homogenous mixture.
3. Shape the patties and cook in a pan using a teaspoon of canola oil.
4. Serve with Italian rocket and a tablespoon of truffled tarator.