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Sprouted Buckwheat and Kale Fritter


This new recipe I developed was a total experiment, but worked! The whole family loved them and requested them for leftovers (that's my truth detector for if they were really liked). This is one of those recipes that make me so happy when my kids like it, because it is super nutrient dense. The buckwheat being sprouted makes the nutrients in the buckwheat very available for the body to absorb. Along with the kale and chia seeds, this little fritter packs a nutrient punch!

To add some protein to the dish, I layered the fritters over a white bean paste. It was a great texture to combine with the fritters.

My blogpost "Unlocking Your Potential" talks about the darkness required for the beautiful buckwheat groats to sprout and has a video on how to do it in your own kitchen!​

Preparation Time:   15 - 20 minutes

4 cups sprouted buckwheat

3 - 4 cups kale

2 T chia seeds

2t dijon mustard

1/4 cup water

1 tsp sea salt

1/4 cup olive oil

Olive or coconut oil for cooking.

Place all ingredients in a food processor and pulse until ​ingredients are combined. Heat a cast iron pan with a layer of olive oil. Place a scoop of the mixture onto the pan and form a burger patty. Cook on med until it is easily scooped with a spatula to flip. It will be very easy to lift when cooked thoroughly on each side. You may notice the patty sticking to the pan if prematurely flipped. Fritters are ready when the inside is warmed through and both sides are evenly browned and crispy

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