Title: Buckwheat croquettes
 Categories: Grains and, Main dishes, Vegetarian, Vegetables
      Yield: 1 Servings
 
      1 c  Raw buckwheat groats
      3 c  Boiling water
      1 ts Salt; optional
      1 ts Oil
      1 c  Grated onions
    1/3 c  Minced green onions
    1/3 c  Grated carrots
    1/2 c  Minced fresh parsley
      1    Beaten egg; optional
    1/2 c  Unbleached white flour; up
           -to 3/4, plus extra flour
           -for dredging
 
  This favorite croquette recipe was given to me by a woman from France.
  
  In a 10-inch nonstick skillet over medium heat, toast buckwheat
  groats, stirring. until nutty aroma emerges from pan. Add water and
  salt, cover and cook for 10 to 15 minutes, or until all water is
  absorbed. Transfer buckwheat to bowl. Wash and dry skillet Add oil to
  skillet; set over medium-high heat. Add onions; cook and stir 5
  minutes, or until they are limp and translucent. Add green onions and
  carrots; cook and stir 3 minutes. Combine with buckwheat. Add
  parsley, egg and enough flour to form sticky dough; form into 4-inch
  croquettes. Dredge croquettes in flour. Coat skillet with nonstick
  spray; set it over medium-high heat When skillet is hot, add
  croquettes. Cook 3 to 5 minutes, or until brown. Turn and cook 3 to 5
  minutes more. Makes about 8
  
  Star Tribune, 1/7/98
  
  Recipe