This favorite croquette recipe was given to me by a woman from France. 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. 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. Makes about 8 Star Tribune, 1/7/98 Recipe by: Healthful cooking, Mary Carroll, Star-Trib 1/7/98 Posted to MC-Recipe Digest by Kathleen
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|Serving Size: 1 Serving (623g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 32 (25%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 64.5mg||2 %|
|Potassium 623.1mg||16 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 16.7g|
|Protein 3.6g||5 %|
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Calories per serving: 127
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