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Buckwheat patties without meat
1
Buckwheat patties without meat are a true Ukrainian classic that can always impress your taste buds. Thanks to its unique taste and aroma, this dish does not require meat but is able to satisfy even the most discerning gourmets.
Buckwheat not only pairs well with other ingredients but also fills the body with useful microelements. Adding lentils makes the dish more nutritious, and spices add aroma.
This dish will be an ideal choice for those who observe fasting or a vegetarian lifestyle, but even meat-eaters will not be indifferent.
Variations:
- With lentils instead of potatoes for more nutrition
- With mushrooms instead of some of the buckwheat for a deeper flavor
- Without eggs and flour — use raw potatoes as a binding ingredient
Secrets of Tenderness and Taste:
- Cooked buckwheat can be blended for uniformity or left in small pieces
- Raw grated potatoes help bind the mixture like glue
- Fry under a lid at moderate heat — the patties will heat evenly
Tips for Ingredients:
- Buckwheat can be used from the previous day, kept in the fridge
- Breadcrumbs can be replaced with cornmeal
- Add garlic for aroma, but the amount can be reduced or skipped
Culinary Nuances:
- Buckwheat patties taste good both hot and cold — perfect for a lunchbox
- Serve with tomato sauce, ketchup, or cheese sauce
- The mixture should sit for 10-15 minutes before forming for better binding
Ingredients for the recipe
Ingredients
Zhmenka Unground Buckwheat 1kg
1 cup
Evian Non-Carbonated Mineral Water 1.5l
2 cups
Potato
3 pcs
Garlic
2-3 cloves
Onion
0,5 pc
Carrot
0,5 pc
Chumak Zolota Refined Sunflower Oil 0.46l
3 tbsp
Deco Breading Rusks 90g
to taste
Pripravka ground black pepper 20g
to taste
Moryachka Grinding №1 Natural Edible Sea Salt 450g
to taste
Preparation steps
01
Cook the buckwheat — Rinse the buckwheat, cover with 2 cups of water, bring to a boil, cook for 15-20 minutes until done. Add salt to taste. Time: 20 min. Guide: The buckwheat should be soft, water fully absorbed.
02
Prepare the vegetables — Finely chop the onion and garlic, grate the carrot on a coarse grater, and the potato on a medium grater. Time: 10 min. Guide: Vegetables are ready for mixing.
03
Fry the vegetables — In a preheated pan with vegetable oil, fry the onions, carrots, and garlic until soft. Keep on medium heat. Time: 5 min. Guide: Vegetables are soft, onion is transparent.
04
Cool the buckwheat — Allow the hot buckwheat to cool for 2-3 minutes. Stir occasionally to speed up the cooling. Time: 3 min. Guide: Buckwheat is warm, not hot.
05
Prepare the mixture — In a deep bowl, combine cooled buckwheat, grated raw potatoes, and sautéed vegetables. Mix well, salt, and pepper to taste. Time: 3 min. Guide: The mixture is uniform and well mixed.
06
Let the mixture rest — Allow the mixture to rest for 10-15 minutes. This will help the patties bind better during frying. Time: 15 min. Guide: The mixture is denser, forms easier.
07
Tip: Buckwheat patties can be prepared in advance and reheated in an oven or microwave before serving. They taste good both hot and cold — perfect for a lunchbox for work or school.
Where to order ingredients
Select the required ingredients in one of the stores
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