These little cakes come from mixing things that don’t usually meet in one bowl. Buckwheat brings depth, ginger adds warmth, and together they make something that tastes familiar and new at the same time.
Difficulty
Easy
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
27 minutes
Servings
8 small fritters
Ingredients
Instructions
- Start by roughly mashing the buckwheat so it stays textured but no longer loose.
- Add the cheese and mix until the base looks cohesive but not smooth.
- Stir in the egg, honey, ginger, lemon zest, flour, and salt.
- The mixture should hold together easily when scooped.
- Heat a pan over medium heat and add a thin layer of fat.
- Spoon small portions into the pan and flatten gently.
- Cook until the bottoms turn golden, then flip and cook the other side until set.
- Rest briefly on a plate before serving so the flavors settle.
Tips
If the mixture feels too loose, let it sit for a few minutes before frying.
Fresh ginger works best here — powdered ginger dulls the contrast.
You may also like: Quick Fruit Puff Pastry Cups, Savory Cheese Swirls with Blue Cheese, Creamy Filling, and Pistachios, Pear & Blue Cheese Flat Tart
Leave a Reply