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Buckwheat patties with minced meat recipe
1
Buckwheat patties with minced meat are a classic of Ukrainian cuisine that captivates with its homemade taste and satiating quality. Thanks to the combination of buckwheat and minced meat, the dish is not only tasty but also healthy.
Buckwheat in the recipe absorbs meat juices and retains moisture, creating a tender consistency rich in iron and B vitamins. You can prepare this dish on the stove, in the oven, or using a combination of both, achieving different textural nuances.
The secret to the impeccable taste of this dish lies in the proper preparation of buckwheat — it is cooked until half-done and cooled before mixing with the mince. This helps the patties keep their shape during cooking. Serve hot with sour cream or mushroom sauce for full satisfaction!
Variations
- Baking in the oven yields especially tender and evenly cooked buckwheat patties
- You can use leftover cooked buckwheat from the previous day to speed up preparation
- Instead of meat, you can use finely chopped mushrooms for a lean version
Tenderness secrets
- Cook buckwheat until half-done and completely cool before mixing
- Use mixed pork and beef mince for better flavor
- Grating the onion finely makes the cutlets juicier
Ingredient tips
- Choose a sufficiently fatty piece of meat when grinding it yourself
- Always rinse buckwheat several times before cooking
- For balance of tartness in the sauce, you can add a bit of sugar
Nuances
- Historically, buckwheat was added to meat for economy, but later it was found to be tastier this way
- In different regions of Ukraine, buckwheat patties are prepared slightly differently
- Buckwheat patties taste best with sour cream or mushroom sauce
Ingredients for the recipe
Ingredients
Skvyrianka Buckwheat 800g
200 g
Chilled Pork and Beef Mince Assorti
500 g
Onion
2 pcs
Chicken Egg С1 1pc
2 pcs
Khutorok Premium Wheat Flour 1kg
40 g
Shhedryj Dar Refined Sunflower Oil 500ml
60 ml
Moryachka Grinding №1 Natural Edible Sea Salt 450g
2 g
Mria Black Ground Pepper
1 g
Eko Paprika Spices
5 g
Malenkyi Kuhar Tomato Puree 130g
3 tbsp
Pripravka Dried Garlic 20g
5 g
Prypravka Laurel Leaves
to taste
Auchan Vitamin Bunch 75g
to taste
Preparation steps
01
Preparing buckwheat — Rinse buckwheat several times, cook in a ratio of 1 cup to 1.5 cups of water until half-done. Cool completely. Time: 20 min. Guideline: Buckwheat is crumbly and cooled to room temperature.
02
Preparing the mince — Sauté finely chopped onion in oil. Place the mince in a bowl, add sautéed and grated onion. Time: 5 min. Guideline: The onion is soft and light golden.
03
Mixing ingredients — Add cooled buckwheat, eggs, salt, pepper, paprika, and garlic to the mince. Mix thoroughly by hand. Time: 3 min. Guideline: The mixture is homogeneous and well-mixed.
04
Forming cutlets — Moisten hands with cold water. Shape round cutlets like small patties. Coat in flour. Time: 5 min. Guideline: Cutlets have an even shape and are evenly coated in flour.
05
Frying on the pan — Heat a pan with oil. Fry the buckwheat patties on both sides until golden brown. Place on a paper towel. Time: 8 min. Guideline: Both sides are golden brown.
06
Preparing the sauce — Sauté chopped onion, add tomato paste, water, spices and simmer for 5-7 minutes. Add bay leaf. Time: 8 min. Guideline: The sauce is homogeneous, a tomato aroma is noticeable, and the onion is soft.
07
Tip: Buckwheat patties taste best with sour cream, mushroom sauce, or potato puree. They can be baked in the oven at 180°C for 20-30 minutes instead of simmering for a more tender texture.
Where to order ingredients
Select the required ingredients in one of the stores
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