I have such fond memories of buckwheat rissoles. They were an established tradition in our family home - up there with fruitcake and lamb chops. Strangely enough I've never attempted to make them, which given how much I like to eat them is a bit confounding. The only explanation I can offer up is that buckwheat is not an ingredient you buy from your average grocery store (you should be able to find them in a natural or health store). Also it looked very complicated as a little girl when I used to watch my older sister, Michelle, and my mother make them together. So it was with delight that I found some buckwheat at the Healthy Options store, and decided it was now or never.
Buckwheat is what they call a psuedocereal - that is, it seems like a wheat variety but it is not. It is commonly grown in Russia and China. The benefits of buckwheat are substantial. It does not have any glutin, it is better for you than oats being rich in iron, zinc and selenium. It is extremely helpful for those who suffer from Type II diabetes, and more generally, is great at reducing high blood pressure. Although beware because some people are very allergic to it. Traditionally, it has been a 'poor persons' food being eaten as a porridge (not very tasty cooked that way, I must say). However, buckwheat is experiencing a resurgence in popularity due to its health benefits, and I hear buckwheat flour makes a great shortcrust pastry as well.
What I like most about buckwheat rissoles is that they are vegetarian, yet the nutty flavour of the buckwheat does tend to trick us into thinking the rissoles may have some meat in them. As a child, it was great to learn that some meals can be meat-free. This is a particularly good lesson to learn young considering our eating habits these days. Unfortunately, we are reducing the portion of vegetables, and increasing the portion of protein (dairy products and meat), as well as eating more of the less efficient carbohydrates such as white rice and white bread (not to mention processed foods like crackers etc). This practice has led to an increase of bad fat in our system, and as a result: clogged our arteries; increased our blood pressure; and, led to very unhealthy and alarming weight increases.
With three out of four people in danger of becoming a diabetic, and obesity on the rise in the younger generations, as a society we need to re-educate ourselves on how to eat better and healthily. Dishes like Buckwheat rissoles are fantastic as we can substitute the less efficient carbohydrates that we love to eat so much and still get that 'fullness' feeling, and also remember that we don't need to eat so much meat with every meal - particularly high fat meat!
Anyway enough seriousness for this blog, and onto the buckwheat rissoles ... They take about 45 minutes to make, I fried them like flat rissoles, and stored them in the oven on a low heat until ready for serving. They retain a nice softness in the middle, and therefore texturally are very pleasing. I would also recommend they be served for lunch rather than dinner, and they are excellent to have cold for lunch the next day with salad, or just a nice snack. Since it was my first time to make them, I strictly followed the recipe. Next time though I may add some Indian spices like cumin, ground coriander, and some curry powder, to jazz them up a bit. They are great to take on a picnic as well!
Ingredients
1 cup buckwheat
1 and 1/2 cups water (I used 2 cups)
1 teaspoon mixed herbs
2 tblspns soya sauce
1 1/2 cups celery, chopped
1 medium onion, diced
1 egg
1 cup wholemeal flour (I can't buy wholemeal flour so I had to use plain flour instead)
salt and pepper to taste
Method
Cook buckwheat in water like porridge for our about 10 minutes until soft. I cooked the buckwheat at a relatively low heat given they are very absorbent and therefore it is easy to burn the bottom of the saucepan. While the mixture is still warm, add other ingredients. Using a spoon and some flour make into a rissole shape. Fry in some olive oil until both sides are nicely browned. Pop in casserole dish in low heat oven until ready for serving.
Bon Appetit! Here's to better healthy living ...
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