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Eggplant & Buckwheat Patties

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      Title: EGGPLANT & BUCKWHEAT PATTIES
 Categories: Grains, Healthy and, Main dishes, Vegetarian
      Yield: 6 Servings
 
      1 md Eggplant -- peeled and
           Cubed
      2    Cloves garlic -- minced
           Juice of 1 lemon
           Grated rind of 1 lemon
      2 tb Olive oil
      1 tb Butter
      1 lg Onion -- minced
      2 c  Buckwheat groats -- cooked
           Fine
      2 tb Celery leaves -- minced
    1/4 ts Pepper
      1 tb Fresh parsley -- minced
      1    Egg -- beaten
      1 tb Buckwheat flour
           Or more, if needed
      2 tb Corn oil -- for frying
 
  Steam eggplant in a vegetable steamer for 8 to 10 minutes, or until
  tender. Transfer to a glass or ceramic bowl and toss with garlic,
  lemon juice, lemon rind, and olive oil. Set aside to marinate for 1
  hour, then finely chop in a food processor or blender, along with
  marinating liquid.
  
  Meanwhile, heat butter and brown onions in a large skillet. Cool,
  then add remaining ingredients, except corn oil. Stir in chopped
  eggplant. Mixture should be fairly stiff; adda little more flour if
  necessary.
  
  Heat corn oil in another large skillet.  Drop mixture by the
  tablespoon into hot oil and fry until golden brown on each side.
  Drain on paper towels. Serve hot.
  
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