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Lenten buckwheat patties
1
Lenten buckwheat patties are a real find for those observing fasts or simply seeking new flavors without meat. This traditional Ukrainian dish will please your loved ones with its harmonious combination of ingredients. The peculiarity of buckwheat patties lies in the contrast of textures: a crispy golden crust on the outside hides the softness and tenderness of the inside, achieved thanks to grated potatoes. Moreover, this is a versatile dish that is not only affordable for everyone but also allows culinary fantasies to come to life, as it can be cooked with a variety of additions and spices.
With mushrooms and tomato sauce for a more refined taste
With eggs and bacon for meat lovers, to make the dish more nourishing
With various spices: paprika, mustard, bay leaf depending on preferences
Use freshly cooked hot buckwheat to better bind with the other ingredients
Grated potatoes help the buckwheat patties hold shape instead of using eggs in the lenten version
Wet your hands with water when forming to prevent sticking and make it easier to work
Buckwheat can be cooked in advance or use leftovers from previous meals, just reheat before mixing
Potatoes and onions should be finely grated to mix well with the buckwheat and retain moisture
Flour should be sifted before adding for a more uniform consistency and to prevent lumps
Be sure to preheat the pan before frying to prevent sticking and create a crispy crust
Fry on medium heat for 5 minutes on each side for a golden crust and soft inside
Ready buckwheat patties can be served hot with vegetable sauce, cold the next day, or with a side dish
Ingredients for the recipe
Ingredients
Zhmenka Unground Buckwheat 1kg
100 g
Potato
1 pc
Onion
2 pcs
Carrot
1 pc
Garlic
2 cloves
Khutorok Premium Wheat Flour 1kg
2.5 tbsp
Chumak Zolota Refined Sunflower Oil 0.46l
20 ml
Avalon Artesian Still Drinking Water 1.5l
100 ml for the sauce
Moryachka Grinding №1 Natural Edible Sea Salt 450g
to taste
Mria Black Ground Pepper
to taste
Preparation steps
01
Cooking buckwheat — Rinse the buckwheat, pour water over it, and cook over medium heat until ready or use already cooked buckwheat. Time: 15 min. Reference: Buckwheat is soft but not falling apart.
02
Preparing vegetables — Peel and finely grate the potato, onion, and carrot. Time: 8 min. Reference: Vegetables are small and of the same size.
03
Preparing garlic — Peel and chop the garlic with a knife or grate on a fine grater. Time: 2 min. Reference: Garlic is very finely chopped.
04
Mixing the filling — In a large bowl, mix the cooked buckwheat with the grated potato, one onion, garlic, flour, oil, salt, and spices. Time: 5 min. Reference: Mixture is homogeneous and sticky.
05
Forming patties — Wet your hands with water, take a spoonful of filling, and form oval patties 1.5-2 cm thick. Time: 8 min. Reference: Patties hold shape and do not fall apart.
06
Frying buckwheat patties — Heat the skillet with oil, lay out the buckwheat patties, and fry on both sides over medium heat. Time: 10 min. Reference: Buckwheat patties are golden and crispy on the outside.
07
Tip: It's better to cook buckwheat patties in larger quantities as they store well in the fridge for 2-3 days and are easily reheated in a microwave. Serve hot with sauce or cold as a snack.
Where to order ingredients
Select the required ingredients in one of the stores
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