Add 2 cups water and 1 cup buckwheat to a pot. Sprinkle a bit of sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 15 minutes (if untoasted buckwheat) or 5 min (if toasted). Buckwheat is fully cooked when it is soft and fully open. Do not stir the buckwheat while it is cooking.

Make a dressing as a binder by mixing the seed butter with the vinegar until thick and creamy, then stir in the flax, herbs, seasonings.

Once the buckwheat is cooked, stir the grated carrot, fresh parsley and dressing into the buckwheat. Form the mixture into patties, and bake or fry into a burger.

To bake, form into patties and lay

on a parchment-lined baking sheet.

Put them in an oven at around 350 F for 30 minutes, or until browned on the outside.

To fry, heat a pan, add a teaspoon of olive oil and put the patties in the pan, being sure to get some oil on the bottom side. Allow them to cook for 5 minutes on both sides.