Buckwheat Pate or Burgers

his recipe can be served in two ways - you can either leave it liquid and also thin it out even more with a bit of water or olive oil at end and serve it as a dip, or you can thicken it up, form patties, and dry them to crunchy goodness in a dehydrator. They are awesome with a good home made ketchup or relish.

Here's the list of ingredients:

• Two cups of Buckwheat grits
• Two cups of dried shiitake or oyster mushrooms
• Two (or more) cloves of raw garlic
• Two tablespoons of flax seeds
• Big handful of walnuts
• A tablespoon, each, of tumeric and paprika

You'll need to soak the buckwheat for at least 24 hours. Just cover it with some cling wrap and leave it sit some place.

Drain the grits very well, especially if you're going to dry them out for burgers. Any moisture you get out now will save time in that step. Blitz the grits to a fine paste, add the mushrooms and nuts, and blitz until smooth. Add garlic, and spices, and blitz again. If it's too thick for the blender, add a bit of water. If it's too thin, you can either add more dried mushrooms, or some rice or soy protein powder to soak up excess water.

If you're going to dehydrate them, just scoop out the mixture and drop it into some parchement paper and form patties. Set the temperature to maybe 125-135 degrees F and leave it sit for 2-4 hours, or until the outside is nice and firm and they have a bit of crunch to them.

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