120 g up to 180, unbleached white flour, plus extra for dredging
750 ml boiling water
Recipe preparation steps
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" (cake).
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.