Buckwheat and Spinach Savory Cakes with Lemon and Herbs

Rinse the buckwheat groats under cold water in a fine sieve until the water runs clear. Combine with 1 cup water in a small saucepan and bring to a gentle boil over medium heat.

Reduce heat to low, cover, and simmer for 12-15 minutes until all water is absorbed and the groats are tender but not mushy. Remove from heat and spread on a plate to cool to room temperature.

In the same saucepan over medium heat, warm ½ tablespoon olive oil until it shimmers. Add the garlic and cook for 30 seconds until fragrant.

Add the spinach, cover, and cook for 2-3 minutes, stirring once, until fully wilted. Remove the lid and cook 1 minute more to evaporate excess moisture. Transfer to a colander and press gently with a spoon to remove all liquid. Let cool.

In a large bowl, combine the cooled buckwheat, pressed spinach, egg, parsley, dill, chives, lemon zest, and lemon juice. Season with salt and white pepper. Mix gently with a fork until everything is evenly combined.

Divide the mixture into 4 equal portions. Shape each into a firm cake about 2cm thick. Place on a plate and let rest for 5 minutes — this helps them hold together.

Heat 1 tablespoon olive oil in a non-stick skillet over medium heat until shimmering. Carefully place 2 cakes in the pan without crowding.

Cook for 3-4 minutes until golden and firm at the edges. Flip gently and cook another 3-4 minutes on the second side. Transfer to a warm plate and repeat with remaining cakes, adding oil as needed.

Plate the cakes warm with a final small drizzle of olive oil and a light squeeze of lemon, if you like. A few extra torn herbs on top would be lovely.