Recipe: Buckwheat, Sweet Potato and Chestnut Burgers


Preparation time: 30min

Cooking time: 40min

Ingredients (Serves 6)

  • 160g Buckwheat
  • 1 Large Sweet Potato (peeled and chopped into chunks)
  • 130g Cooked Chestnuts (Roughly Chopped)
  • 1 White Onion (Finely Chopped)
  • 100g Fresh Coriander
  • 3-4 tsp of Cumin
  • 3-4 pinches of sea salt
  • 2 tbls Tamari
  • 6 Radicchio Leaves
  • Tahini Sauce
  • 2-3 Tbsp Tahini
  • 60-115ml Cup Water
  • 1 Lemon juiced
  • 1 Tbsp Tamari


– Pre-heat oven to 180degrees C then toast the buckwheat in a pot on medium heat for a few minutes until you can begin to smell it’s aroma releasing

– Add 3 cups of water to the pot and bring to a boil on a high heat. As soon as it is boiling turn the heat down to lowest and put on a flame spreader and leave with lid on for 15min. It should be nice and fluffy without becoming mushy. Put to the side to cool

– Peel and chop sweet potato and add to a steamer and steam for 20min or until nice and soft. Once cooked mash it roughly

– Cook onions in a frying pan with a pinch of sea salt until they are starting to turn translucent. Then turn off heat

– Add cooked buckwheat, sweet potato, onions, finely chopped chestnuts, roughly chopped coriander to a bowl and mix really well with your hands

– Add all the seasoning and mix again. Taste. Does it need a little more seasoning? Some flavor will be lost in the cooking process

– Once ready make into medium sized patties and add to an oiled baking tray

– Drizzle a little olive oil over the top of all of them and put in the oven for 20min on each side

– Once done leave take out cool for 5min. Then serve 2 -3 per person in the beautiful radicchio leaf

– Mix all the ingredients of the tahini sauce together and serve drizzled over the top of each burger

By Nicky Clinch

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