Buckwheat-Potato Croquettes with Ginger-Mushroom Sauce

These are very hearty croquettes for fall and winter. They’ll keep you warm and strong. Serve Buckwheat-Potato Croquettes with Ginger-Mushroom Sauce, steamed cauliflower, broccoli or greens, and either Cranberry-Fruit Salad or an apple salad.

SERVES: 6

INGREDIENTS:

GINGER-MUSHROOM SAUCE

• 1/2 ounce dried shiitake mushrooms, soaked in warm water for 30 minutes and sliced
• 4 cups water (include the water used for soaking mushrooms)
• 1 large onion, sliced
• 1 medium carrot, sliced
• 5 cloves garlic, smashed
• 1 tablespoon star anise
• 1/4 cup chopped ginger root
• 1/2 teaspoon salt
• 1 tablespoon toasted sesame oil
• 1 1/2 cups sliced button mushrooms
• 1 to 2 tablespoons tamari or soy sauce
• 2 1/2 tablespoons cornstarch or arrowroot
• 1/4 cup water for dissolving cornstarch

CROQUETTES

• 1 1/2 cups buckwheat groats
• 3 1/2 cups water
• 1 teaspoon salt
• 1 small onion, minced
• 1 tablespoon toasted sesame or vegetable oil
• 1 stalk celery, minced
• 1 small carrot, minced
• 2 small to medium potatoes, cubed very small (should have 2 cups)
• 1/4 cup tahini
• 2 tablespoons chopped parsley
• 1/4 cup finely chopped scallions
• 2 1/2 tablespoons tamari or soy sauce
• vegetable oil for sauteing

INSTRUCTIONS:

1. Prepare shiitake mushrooms, reserving soaking water.
2. To make the stock: Combine water, onion, carrot, garlic, anise, ginger, and salt in a saucepan. Bring to a boil, and then lower the heat. Simmer stock, covered, 20 minutes over low heat. Strain.
3. Saute button and shiitake mushrooms in the sesame oil for 3 to 5 minutes.
4. Add sauteed mushrooms to the strained stock.
5. Add tamari or soy sauce.
6. Dissolve cornstarch or arrowroot in a little water and stir into sauce.
7. Bring to a boil, stirring often, until sauce thickens.
8. Dry-roast buckwheat groats in a heavy skillet over medium-low heat for 10-12 minutes, stirring frequently.
9. Add 3.5 cups water and 1 teaspoon of salt to the groats. Cover and cook over low heat until the water is absorbed and the groats are cooked, approximately 20-25 minutes.
10. Saute onion in 1 tablespoon toasted sesame or vegetable oil until translucent. Add celery and carrot, and saute for 3-5 minutes or until vegetables are soft.
11. Blanch potatoes until done, about 5 minutes. Drain.
12. Combine groats, sauteed vegetables, potatoes, and remaining ingredients. Let cool enough to handle.
13. Form the mixture into 2-inch patties.
14. In a large frying pan over medium heat, saute the croquettes in vegetable oil until crispy and golden brown. Turn patties over and cook until crispy and golden on the other side.
15. Makes twelve 2-inch croquettes.