Sweet Potato & Buckwheat Rissoles

This was delicious! The uncooked mixture (prior to eggs and breadcrumbs addition) was so yummy that I'd use it again as a "mash" on the side for a meal, or as a Friday night quick meal.

Original recipe from Diet Dessert & Dogs http://dietdessertndogs.wordpress.com/2008/05/20/sweet-potato-and-kasha-burgers/

We made one panful of rissoles as per the original recipe, but they were very fragile and fell apart easily (not sure why), so I added egg and dry breadcrumbs to the rest of the mix to make them hold their shape - as per below. I used quite a lot more oil, and a bit more basil, but otherwise the original balance of flavours is the same - deliciously smoky and sweet.


~Sweet Potato & Buckwheat Rissoles~
1-1/2 cups dry buckwheat
3 cups vegetable stock
1 large onion, finely chopped
8 tab sesame oil or extra virgin olive oil
2 small celery stalks, finely chopped
1 large carrot, grated
2 large sweet potatoes, cooked and mashed
1/4 cup tahini
1/3 cup chopped fresh basil
1 entire spring onion, finely chopped
2 tab tamari
3 slices dry bread, made into crumbs
2 eggs, beaten
flour to dust (I used cornflour but any would do)

Dry-roast the buckwheat in a heavy pan over medum heat for 5 minutes, stirring often with a wooden spoon.

Add stock; bring to boil over high heat. Reduce heat; cover and cook over low heat until water is absorbed and buckwheat is tender, about 15 minutes.

Cook onion in 1 tab oil over medium heat until softened. Add celery and carrot; cook for another 5 minutes until softened.

Stir together all ingredients (except remaining oil and flour) until combined. Form rissoles and roll lightly in flour, then flatten to about 1.5cm thick.

Heat 2 tab oil in heavy frying pan over medium-high heat and cook in batches, using more oil as needed. Cook until one side is dark and crispy, then turn and cook other side until similarly black-brown.