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Ukrainian-style buckwheat
1
Ukrainian-style buckwheat patties are true Ukrainian classics, embodying home coziness and family atmosphere. This dish harmoniously combines iconic ingredients: meat, buckwheat, and vegetables. The peculiarity of the patties is their pleasant softness and juiciness, enclosed within a crispy golden crust. They do not require special ingredients; all components can be found in a regular kitchen. This dish is simple to make but leaves an amazing impression on everyone who tastes it. Want to add something new to your table? Then these buckwheat patties are for you.
Variations
- With liver instead of meat for a more tender taste
- Lean patties without meat with potatoes and garlic
- With a filling of eggs and sour cream inside
Tenderness secrets
- Lightly fry the onions before mixing — it adds tenderness
- Do not mix the mince too intensely to preserve the structure
- Bake after frying for maximum juiciness
Ingredient tips
- Buckwheat can be cooked in advance or even use leftovers
- Choose fatter mince — it makes the patties juicier
- Flour for breading retains the juice inside
Culinary nuances
- Form patties of the same size for even cooking
- Do not place the patties close together in the pan - space is needed for browning
- Serve hot with sour cream or a light vegetable side dish
Ingredients for the recipe
Ingredients
Pere Premium Buckwheat Groats 800g
500 g
Skott Smeat Assorted Beef-chicken Minced Meat 450g
500 g
Onion
2 pcs
Chicken Egg С1 1pc
2 pcs
Khutorok Premium Wheat Flour 1kg
45 g
Shhedryj Dar Refined Sunflower Oil 500ml
60 ml
Moryachka Natural Food Sea Salt 500g
to taste
Mria Black Ground Pepper
to taste
Eko Paprika Spices
to taste
Preparation steps
01
Preparing onions – Peel and finely chop the onions, fry in oil over medium heat until translucent and aromatic. Time: 5 min. Reference: Onions are translucent, soft, light golden.
02
Chopping the onions – Cool the fried onions and blend into a puree-like state. Time: 2 min. Reference: Onions are homogeneous like a paste.
03
Mixing components – In a deep bowl, combine the mince, ready-cooked buckwheat, and onion-oil mixture. Time: 2 min. Reference: Ingredients are well distributed.
04
Adding binding components – Add eggs, flour, salt, pepper, and paprika. Thoroughly mix until homogeneous. Time: 3 min. Reference: The mass is homogeneous, will hold its shape.
05
Forming the patties – Shape patties of equal size, coat each in flour on all sides. Time: 5 min. Reference: Patties are even, tightly coated with flour.
06
Frying in a pan – Heat the oil, fry the patties over medium heat on both sides until golden. Time: 12 min. Reference: Both sides are golden-brown and crispy.
07
Tip: Serve hot patties with sour cream, a light vegetable side dish, or tomato sauce. They go well with a fresh salad and bread.
Where to order ingredients
Select the required ingredients in one of the stores
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