Buckwheat and White Bean Fritters with Paprika and Tomato

Warm 3 tbsp olive oil in a wide skillet over medium heat. Add 3 cloves chopped garlic and cook 90 seconds, stirring, until fragrant and just turning golden at the edges.

Stir in 1.5 tsp sweet paprika and bloom for 30 seconds until the oil turns deep orange-red.

Add 400 g finely diced tomato and 0.5 tsp salt. Cook 12-15 minutes, stirring occasionally, until the sauce is thick enough to hold a trail when you drag a spoon through it. Reduce heat to very low to keep warm.

In a large bowl, combine 400 g drained white beans and 150 g cooked buckwheat. Mash together with a fork, leaving about 20% of the beans whole for texture.

Beat 1 egg and fold it into the bean-buckwheat mixture along with 50 g breadcrumbs, 30 g all-purpose flour, 2 cloves minced garlic, 1 tsp sweet paprika, and 0.75 tsp salt. Mix until a cohesive dough forms.

Divide the mixture into 8 equal portions (about 90 g each). Shape each into a flat, round patty roughly 1.5 cm thick. If the mixture sticks, lightly flour your hands.

Heat 4 tbsp olive oil in a heavy skillet (cast iron preferred) over medium-high heat until the oil shimmers and flows easily across the pan.

Lay 4 fritters in the pan without crowding. Cook 4-5 minutes per side until the edges are deep golden-brown and a crust has formed. They should release easily when lifted with a spatula.

Transfer the first batch to a plate lined with paper towel. Cook the remaining 4 fritters in the same manner, adding more oil if the pan looks dry.

Spoon the warm paprika-tomato sauce generously onto each plate or shallow bowl. Lay 2 fritters on top of the sauce per serving.

Serve immediately while the fritters are still crackling-crisp at the edges.