Buckwheat Patties with White Cabbage

Cooking:

Cook the buckwheat groats in salted water until done.

Finely chop the cabbage and boil it in salted water for about 15 minutes.

Drain the cabbage using a colander. Let the buckwheat cool slightly.

Combine the cooked buckwheat with the boiled cabbage and 100 g of flour (set aside 2 tablespoons of the flour for coating later).

Add the egg and salt to the mixture and stir well until combined.

Shape the mixture into patties, coat them in the reserved flour, and place on a preheated, oiled frying pan.

Fry on both sides until golden brown and crisp.

Enjoy!