In a large bowl, combine the grated carrot, shredded cabbage, cooked buckwheat, chopped onion, and minced garlic.

Add the egg, flour, salt, and pepper to the vegetable and buckwheat mixture. Mix everything thoroughly until well combined.

Heat the cooking oil in a large non-stick pan over medium heat.

Scoop spoonfuls of the mixture (about 2-3 tablespoons per fritter) and gently place them into the hot oil. Flatten them slightly with the back of the spoon to form patties.

Cook for 4-5 minutes per side, or until golden brown and crispy on both sides and cooked through.

Remove the fritters from the pan and place them on a paper towel-lined plate to drain excess oil.

Serve hot, optionally with a dollop of sour cream or yogurt and a sprinkle of fresh herbs.