For 2 people
For 2 people
To prepare the patties, start by rinsing the sundried tomatoes and let them soak in water for an hour to rehydrate them.
Meanwhile, cook the kasha in boiling water for 30 minutes.
Preheat the oven to 180°C fan-assisted.
Once the tomatoes are rehydrated, chop them and set them aside. Grate the zucchini and set it aside.
In a bowl, combine 200g of well-cooked kasha with the sundried tomatoes, buckwheat flour, grated zucchini, garlic, and salt. Add an egg and mix well with a wooden spoon. Adjust the seasoning if necessary.
Pour the mixture into two previously oiled dishes, sprinkle with almond powder and bake for 30 minutes. Brown the sun-dried tomato kasha cakes under the grill for a few minutes.
To prepare the tomato emulsion, mix cashew puree with a little tomato juice.
Heat the tomato juice with the cashew puree and agar-agar in a saucepan until boiling, then simmer for one minute. Season with salt and pepper.
Pour the tomato juice into a siphon, using a very fine strainer to remove the basil and garlic.
Place the siphon in the refrigerator for three hours.
When ready to serve, pour the tomato emulsion into small glasses and serve with the sun-dried tomato kasha cakes.
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