Buckwheat Pate

Buckwheat Pate


  • 100 g dry buckwheat
  • 100 g onion
  • 1 large or 2 small garlic cloves
  • 3 tablespoons olive oil
  • 4 dried tomatoes from the oil
  • 2 teaspoons Dijon mustard
  • 1 tablespoon lemon juice
  • sea salt, pepper, chili pepper

For cooking buckwheat:

  • pepper in grain
  • bay leaf


  • seeds: pumpkin, sunflower and sesame


Wash buckwheat well and then soak in the water overnight. In the morning cook it in the water with a pinch of salt, few peppercorns and one bay leaf. From the amount of 100 g dry buckwheat, you’ll get app. 400 g cooked. Place the buckwheat into a blender (remove bay leaf before that). Fry chopped onion and garlic on little olive oil and add to the buckwheat. Also, add dried tomatoes, mustard, spices and lemon juice. Finely chop all into pate, try and if you miss some spices add more.

Buckwheat Pate

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