.png)
Buckwheat patties in the oven
1
Buckwheat patties in the oven are a real find for those looking for a tasty, hearty, and yet healthy dish. They perfectly combine meat juices and the natural moisture of buckwheat, offering tenderness with every bite.
This dish will not only surprise you with its rich taste but also provide a healthy dose of energy thanks to its high iron and vitamin B content. It's the perfect choice for dinner, delighting the whole family.
Buckwheat patties are known for their unparalleled texture achieved through baking in the oven. Tenderness unfolds in every piece, retaining natural moisture and creating softness you've never experienced before.
Variations
- With tomato sauce and sour cream for serving
- With fried carrots and onions in the sauce
- With ready-cooked buckwheat for time-saving
Secrets of tenderness and taste
- Fry the buckwheat patties to a golden crust before baking in the oven
- Pour hot broth or water approximately 1 cm in height
- Cover with foil in the first stage of baking to retain moisture
Ingredient tips
- Rinse buckwheat several times before cooking for better taste
- Mix pork and beef for a richer taste of the mince
- Cool buckwheat before mixing with mince for better consistency
Culinary nuances
- Moisten hands with cold water when forming patties for convenience
- Form patties slightly smaller than usual for even cooking
- Add a pinch of sugar to the tomato sauce to balance acidity
Ingredients for the recipe
Ingredients
Ecorod Organic Steamed Buckwheat 400g
250 g
Chilled Pork and Beef Mince Assorti
600 g
Chicken Egg С1 1pc
1 pc
Onion
200 g
Garlic
2 cloves
Organic Milk Organic Thermostatic Sour Cream 15% 250g
2 tbsp
Shchedryy Dar Refined Sunflower Oil 0.75l
3 tbsp
Moryachka Natural Food Sea Salt 500g
to taste
Nizhyn Tomato Juice with Salt 920g
500 ml
Eco Black Ground Pepper
to taste
Auchan Vitamin Bunch 75g
to taste
Preparation steps
01
Cooking buckwheat — Rinse buckwheat, pour 375 ml of water, add salt, cook on medium heat for 15 minutes after boiling. Time: 15 min. Reference: Buckwheat is fully soft, water has evaporated completely.
02
Ingredient preparation — Cool the buckwheat, finely chop the onion and garlic, grind the meat with onion in a meat grinder. Time: 5 min. Reference: Buckwheat is cooled to room temperature.
03
Mixing the mince — Add an egg, cooled buckwheat, salt, pepper, and spices to the mince, mix thoroughly by hand. Time: 3 min. Reference: The mixture is homogeneous, like the usual mince for patties.
04
Forming the patties — Form small patties the size of a pie, moisten hands with cold water for convenience. Time: 5 min. Reference: 12-16 patties are ready, compact and uniform in size.
05
Frying in a pan — Heat oil on medium heat, fry the buckwheat patties on both sides until golden brown. Time: 6 min. Reference: Golden crust on both sides, patties hold their shape.
06
Sauce preparation — In the same pan, fry chopped onion until golden, add tomato juice, salt, pepper, simmer for 5 minutes. Time: 8 min. Reference: The sauce is slightly thickened, aromatic, without raw onion.
07
Oven cooking — Place the fried buckwheat patties in an ovenproof dish, pour the tomato sauce over them, cover with foil or a lid, and bake at 180°C for 25–30 minutes until fully cooked. Time: 25–30 mins. Guide: The buckwheat patties should be soft, juicy, well-soaked in sauce and cooked through.
08
Tip: Serve hot or chilled with sour cream, vegetable salad, or additional tomato sauce. Buckwheat patties do not require a side dish due to the significant buckwheat content in their composition.
Where to order ingredients
Select the required ingredients in one of the stores
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
