Buckwheat & Corn Fritters Recipe (makes about 12)

Gluten, wheat, dairy free

1/2 medium onion, finely diced
1 sprig parsley, finely chopped
1 tsp paprika
1/2 cup buckwheat groats
3 button mushrooms, finely chopped OR
1 small grated courgette
1 can Oak Cream Style corn
3/4 cup GFG baking flour mix
1 tsp Edmond’s GF baking powder
1 egg
2 Tbsp water
Seasoning to taste
Enough oil to fry in


1) Cook buckwheat groats in water with a little salt or stock, drain. Toss finely diced onion and mushrooms or courgette through buckwheat groats to cook slightly. Leave to cool.
2) After about 20 minutes put flour, baking powder, paprika and seasoning into a bowl, add egg, sweet corn, mushroom or courgette, buckwheat groats, onions, parsley and water. Stir to combine.
3) Heat oil in a frying pan to a medium heat. Drop heaped spoonfuls of buckwheat/corn mixture into pan. Cook until light brown on one side, then turn and press to ensure patty cooks through. Fry until cooked through. Top up oil in pan for each batch of patties.

These freeze really well as well. Make a double batch and keep half in the freezer for those nights where you just don’t feel like cooking. If you can have dairy, add about 1/8 cup of Parmesan for some added bite.
– Hannah

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