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Buckwheat patties in cream sauce
1
Who doesn't love dishes that combine the tenderness of buckwheat and the heartiness of minced meat? Buckwheat patties in a creamy sauce are a classic of Ukrainian cuisine, pleasing not only with taste but also with simplicity of preparation. This dish is an ideal choice for dinner. The creamy sauce adds a delicate flavor, and the buckwheat patties add a heartiness that makes it a favorite on home tables. Alternative preparation variations allow you to add your favorite type of mince or sauce, giving the dish an individuality.
Variations
- The sauce can be made from sour cream and tomato paste
- Mix different types of mince - chicken, beef, pork
- Add mushrooms or vegetables to the sauce
Tenderness secrets
- Chill the minced meat in the refrigerator before forming patties
- Do not overmix the mass when combining components
- Cook patties on low heat to prevent the sauce from boiling
Ingredient tips
- Buckwheat should be boiled and cooled before mixing
- Use a fresh egg at room temperature
- If the dough is dry, add a little milk or broth
Culinary nuances
- The sauce acquires a creamy texture thanks to the starch
- Adding cream or sour cream reduces acidity
- Form patties with wet hands for better results
Ingredients for the recipe
Ingredients
Skviranka Gluten-Free Quick-digesting Buckwheat 800g
150 g
Chilled Pork and Beef Mince Assorti
500 g
Chicken Egg С1 1pc
1 pc
Onion
200 g
Carrot
100 g
Prostonashe Lactose Free Sour Cream 15% 300g
300 ml
Ashan Non-carbonated Drinking Water 1.5l
300 ml
Khutorok Premium Wheat Flour 1kg
60 g
Shchedryy Dar Refined Sunflower Oil 0.75l
2 tbsp
Moryachka Natural Food Sea Salt 500g
to taste
Mria Black Ground Pepper
to taste
Dr.Oetker Corn Starch 200g
1 tsp
Mria Grounded Cilantro 20g
1 tsp
Preparation steps
01
Buckwheat preparation — Pour water over buckwheat, add salt, cook for 20 minutes on low heat until ready, let it cool. Time: 20 mins. Cue: buckwheat is soft, water fully absorbed.
02
Mince preparation — Grate half the onion, add to mince, mix, add salt and pepper. Time: 5 mins. Cue: mass is uniform.
03
Mixing components — Add cooled buckwheat, egg, flour to mince, mix thoroughly, chill for 15 minutes. Time: 5 mins. Cue: components are evenly distributed.
04
Forming patties — Form small oval patties, coat in flour. Time: 10 mins. Cue: patties are uniform in size, coated in flour.
05
Frying — Heat oil in a pan, fry patties for 5 minutes on each side until golden. Time: 10 mins. Cue: patties are golden on all sides.
06
Sauce preparation — In another pan, fry chopped onion and carrot for 5 minutes, add sour cream dissolved in water. Time: 5 mins. Cue: sauce is hot, onion is soft.
07
Tip Serve hot with side dishes — pasta, potatoes, rice, or fresh vegetables. The sauce can be thickened with starch or made thinner with additional water — to taste. Buckwheat patties are stored in the refrigerator for up to 3 days and reheat well.
Where to order ingredients
Select the required ingredients in one of the stores
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