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Fairy Vegetable Patties

Pikantne Main dishes Regional Cuisine of Poland Kids' Lunches 45 min Medium 32 wyświetleń ~13.97 PLN - (0)
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Description

Colorful, delicate vegetable patties with a slightly sweet taste and a pleasant, crispy crust. A dish inspired by Polish root vegetables: potato, carrot, and beetroot, enriched with buckwheat for texture and flavor. Perfect as a main dish with a side of sour yogurt or dill sauce, as well as a warm snack for both children and adults. Visually appealing thanks to the red specks of beetroot and the orange of carrot; served on a plate, they look like little "fairy plates." The dish warms and satisfies, utilizing winter, easily accessible ingredients, and is a source of fiber, complex carbohydrates, and vegetables. It highlights regional ingredients (buckwheat) and a simple technique, while small variations (e.g., sesame on top) add finesse.

Ingredients Used

Ingredients (16)

Servings:
4
  • Chicken egg 2 szt. (~120 g)
  • Potatoes 4 szt. (~600 g)
  • Carrot 2.5 szt. (~200 g)
  • Beets (raw) 150 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Buckwheat groats 100 g
  • Wheat flour 80 g
  • Breadcrumbs 60 g
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Marjoram 2 g
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Sesame 20 g
  • Natural yogurt 200 g
💰 Szacowany koszt dania: ~13.97 PLN (3.49 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare your workspace: a mixing bowl, a 2-3 l saucepan, a strainer, a large grater, a cutting board, and a knife. Wash the potatoes, carrot, beetroot, and parsley. Peel the potatoes and cut them into even pieces (about 3-4 cm) so they cook quickly. Peel the carrot. Peel the beetroot if the skin is tough; if the beetroot is young, just scrub it well.

Use the same grater for the carrot and beetroot, but if you want to avoid staining the carrot red, grate the beetroot separately and transfer it to another bowl. Prepare 2 bowls: one for the grated vegetables, the other for the cooked potatoes.
4

Grate the carrot and beet on a large grater directly into a separate bowl. Finely chop the onion (dice), and press the garlic through a garlic press or chop it finely. Chop the parsley very finely.

Use disposable gloves if you don't want to stain your hands from the beetroot. The grater should be stable – hold the bottom of the grater with a towel to prevent it from slipping on the board.
5

In a medium skillet, heat 1 tablespoon of canola oil (15 g) over medium heat. Add the chopped onion and sauté for 3-4 minutes, stirring, until the onion becomes translucent and slightly soft (it should become semi-transparent and sweet). Add the garlic in the last 30 seconds of cooking to avoid burning it (burning gives a bitter taste). Transfer the sautéed onion with garlic to a bowl with the grated vegetables.

Use a 24-28 cm non-stick frying pan. A wooden or silicone spatula will prevent scratches. If the onion browns too quickly, lower the heat.

Cooking

2

Place the chopped potatoes in a pot, cover them with cold water so that they are submerged by about 2 cm, add 1 teaspoon of salt (about 5 g) and bring to a boil over high heat. When the water starts to boil, reduce the heat to medium and cook for 15-18 minutes, until the potatoes are soft (check with a fork: the fork should easily go into a piece of potato).

Use a lid to speed up cooking. If you have a convection oven or a pressure cooker, the time will be shorter, but check for tenderness with a fork.
3

Meanwhile, in a small pot, bring 250 ml of water to a boil, add the buckwheat, a pinch of salt, and cook on low heat for 10-12 minutes covered, until the buckwheat absorbs the liquid and becomes soft but not overcooked. After cooking, let it sit covered for 5 minutes, then fluff with a fork.

Use a measuring cup or water measure. Buckwheat does not require rinsing (unless you want to get rid of dust) - cook on low heat to avoid burning.

Mixing the batter

6

When the potatoes are soft, drain them and set aside for a moment to let the steam escape (1-2 minutes). Then, using a potato masher or fork, mash the potatoes in a large bowl until smooth (it doesn't have to be perfectly silky, but without large lumps). To the warm potatoes, add the cooked and fluffed buckwheat, grated carrot and beetroot, sautéed onion with garlic, and chopped parsley. Crack in the eggs and add the all-purpose flour and 30 g of breadcrumbs (leave the rest for coating). Add marjoram, pepper, and salt. Mix thoroughly with a spoon or by hand (you can use gloves) until the mixture is uniform and slightly sticky. If the mixture is too runny, gradually add more breadcrumbs until you achieve a moldable consistency.

Use a large bowl (at least 3 l) and a wooden spoon or silicone spatula. The mixture should be firm enough to shape into patties — check the moldability by squeezing a small piece of the mixture in your hand; if it crumbles, add breadcrumbs.

Shaping the patties

7

Wait 8-10 minutes for the breadcrumbs to swell and the mixture to thicken slightly. Wet your hands with cold water (to prevent sticking), take portions of the mixture weighing about 60-70 g each (about an ice cream scoop/medium size) and shape them into slightly flattened patties about 1.5-2 cm thick. Lightly coat each patty in the remaining breadcrumbs; if you are using sesame seeds, you can lightly coat one side in sesame for decoration and crunch.

If the mixture is very sticky, chill it in the fridge for 10-15 minutes or add another 10-20 g of breadcrumbs. Use a kitchen scale to ensure even portions (about 60-70 g per patty is a portion for 12-14 pieces from this recipe).

Frying

8

Heat 1-2 tablespoons of oil (15-30 g) in a pan over medium heat. When the oil is hot (a drop of water should sizzle), place the patties in the pan with space between them so they do not touch. Fry the first batch for 3-4 minutes on one side until a golden, crispy crust forms, then gently flip to the other side and fry for another 3-4 minutes. The entire process takes 6-8 minutes for one batch (depending on thickness). After frying, transfer the patties to a plate lined with paper towels to drain excess fat.

Use a pan with a diameter of 24-28 cm; do not overcrowd the pan — fry in batches. The temperature should be moderate; too high will burn the coating, too low will cause the cutlet to soak up the fat.

Finishing and serving

9

Arrange the patties on a plate, sprinkle with finely chopped parsley. Serve immediately with natural yogurt mixed with a pinch of salt, pepper, and chopped dill (optional). A light salad of sauerkraut or warm buckwheat with butter would be a great side dish.

Serve the patties hot — the crust is the crispiest then. If you prepare them in advance, reheat in a pan for 2-3 minutes on each side before serving to regain their crispiness.

Cleaning and Tips

10

After cooking, wash the grater immediately to prevent beet and carrot remnants from drying on it. Empty and wash the pan and bowls. If there is leftover mixture, store it in an airtight container in the fridge for up to 24 hours and fry it the next day.

To remove beet stains from the cutting board, try wiping with lemon juice and salt, then rinse thoroughly. Dry the grater and tools immediately after washing.

Fun Fact

💡

In traditional Polish cuisine, grains and vegetables were often combined to extend the portion of meat or completely replace it — buckwheat was the basis of many regional dishes, especially in the east of Poland.

Best for

obiad rodzinny wegetariański posiłek przyjęcie dla dzieci

Tips

🍽️ Serving

Serve the patties hot, preferably with a sour addition (natural yogurt, dill sauce) and a fresh salad of sauerkraut or a simple salad of apple and celery. For a heartier version, add boiled or baked potatoes and a tablespoon of sour cream.

🥡 Storage

Store the fried patties in the refrigerator in an airtight container for up to 2 days. To reheat, use a skillet with a small amount of oil over medium heat (2-3 minutes on each side) to regain their crispiness. Repeated reheating is not recommended.

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