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Breakfast Veggie Fritters

From: bonappetit.com

1 generous cup cooked cracked wheat (I used kamut, but bulgur would work too. I bet quinoa would also do the trick).
1 egg, beaten
2 tablespoons buckwheat flour
Salt and pepper
1-2 scallions, chopped
2 cups pea shoots, spinach, sorrel, or any other tender spring green
Olive oil as needed

The first thing you’ll want to do is cook your greens. Add a light sheen of oil in a hot pan (go ahead and use the same one you’re planning on cooking the fritters in), and heat it over medium-high. Cook the scallions for about 1 minute, then add the greens and cook, stirring constantly, until they begin to wilt—about 45-60 seconds more. If you’re using sturdier greens, like kale or chard, add another minute. Season with salt and pepper and set aside.

Then, combine the grains, egg, flour, and more S&P in a mixing bowl. Add the cooked greens and stir until the mixture resembles a batter. Let sit for 10 minutes if you have the time, to allow the ingredients to mesh together. If you’re in a rush, proceed. They will turn out just fine.

Heat another sheen of oil in the pan over medium-high, and add two heaping tablespoons of the batter to the pan. Use a fish spatula to press down on the batter, flattening it into one fritter. Cook until golden-brown on the bottom, about 1-2 minutes. Flip and cook another minute or so more, until the entire fritter is cooked through. Finish with a sprinkle of flaky sea salt and eat with yogurt or a green salad. This makes about 6-8 nicely sized fritters, which you can either choose to share, or hoard in the fridge and gently reheat throughout the week.