Buckwheat winter patties with roasted beets, wild mushrooms, and apple-plum sauce (vegan version) - photo 1
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Buckwheat winter patties with roasted beets, wild mushrooms, and apple-plum sauce (vegan version)

Pikantne Plant-based cuisine Main dishes Regional Cuisine of Poland 90 min Medium 22 wyświetleń ~25.28 PLN - (0)
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Description

Aromatic, winter plant-based dish composed of Polish, seasonal ingredients: buckwheat, roasted beets, sauerkraut, and forest mushrooms. The patties are moist inside thanks to the beets and smoked tofu, and crispy on the outside after baking due to the oats. Accompanied by a thick, slightly sweet-sour apple-plum sauce and sautéed sauerkraut as a base. The dish combines traditional flavors of Poland with a modern, plant-based twist — perfect for a family dinner in winter when we have the most spicy and fermented flavors. Aesthetically presented, it contrasts in color: ruby beets, golden-brown patties, light sauce, and green pumpkin seeds as decoration.

Ingredients Used

Ingredients (17)

Servings:
4
  • Raw buckwheat groats 200 g
  • Sauerkraut (drained) 300 g
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Smoked tofu (crumbled) 200 g
  • Dried plums 80 g
  • Apples (firm, e.g. gray renet) 200 g
  • Wheat flour 80 g
  • Rapeseed oil 30 g
  • Vegetable broth 500 ml
  • Beets (raw) 400 g
  • Wild mushrooms (fresh) 200 g
  • 🌿 Przyprawy
  • Dried marjoram 1 łyżeczka (~2 g)
  • Salt 6 g
  • Ground black pepper 2 szczypty (~2 g)
  • ✨ Opcjonalne
  • Oats (for breading, optional) 50 g
  • Roasted pumpkin seeds 30 g
💰 Szacowany koszt dania: ~25.28 PLN (6.32 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the groats

1

Rinse the buckwheat in a sieve under cold running water until the water runs clear (about 30 seconds). Transfer the buckwheat to a medium pot with a thick bottom. Pour in 400 ml of hot vegetable broth (ratio about 1:2) and a pinch of salt (about 1/3 teaspoon). Place over medium heat, bring to a boil, reduce the heat to the minimum, cover, and cook for 12–15 minutes, until the buckwheat absorbs the liquid. After cooking, let it sit covered for 5 minutes and fluff with a fork.

Ingredients: Raw buckwheat groats, Salt, Vegetable broth
Use a pot with a lid that has a diameter of 18-20 cm. Do not lift the lid while cooking — losing steam will extend the cooking time. The groats are ready when the grains are soft, not overcooked, and slightly fluffy.

Roasting beets

2

Preheat the oven to 200°C (top and bottom). Wash the beets thoroughly, trim the leaves, but keep the skin. Wrap each beet individually in aluminum foil. Place on a baking sheet and bake for 45–60 minutes (time depends on size) — check with a fork: if it goes in smoothly, the beets are soft. After baking, cool for 10 minutes, peel the skin (it should come off easily) and cut into small cubes about 5–7 mm.

Ingredients: Beets (raw)
If you don't have an oven or want to shorten the time, you can boil the beets for 30–40 minutes until tender. Use kitchen gloves when unwrapping the hot foil.

Soaking the plums

3

Place the dried plums in a bowl and pour 120 ml of hot water over them. Let them sit for 10 minutes until softened. After soaking, drain (reserve the liquid to thin the sauce if needed) and finely chop the plums.

Ingredients: Dried plums
Use a ceramic bowl. Soaking improves the texture and releases aromas — do not discard the water, it can be helpful in the sauce.

Frying mushrooms and onions

4

Clean the mushrooms with a brush and slice them. Heat 15 g of rapeseed oil in a large pan over medium heat (pan 24-28 cm). Add the finely chopped onion and sauté for 4–5 minutes until it becomes translucent and slightly browned. Add the mushrooms and sauté for 6–8 minutes, stirring occasionally, until most of the moisture evaporates and the mushrooms are lightly browned. Finally, add the minced garlic and sauté for 30 seconds. Transfer to a plate to cool.

Ingredients: Wild mushrooms (fresh), Onion, Garlic, Rapeseed oil
Use a wide cast iron or non-stick skillet. If the skillet is too crowded, the mushrooms will steam instead of fry — fry in batches.

Preparation of sauerkraut

5

If the cabbage is very sour, briefly rinse it with cold water and drain well (about 1–2 minutes). In a medium skillet, heat 10 g of oil, add the drained cabbage, and sauté for 6–8 minutes over medium heat until it softens and lightly caramelizes. Season with 1/2 teaspoon of salt and 1 teaspoon of marjoram. Taste and adjust with a bit more salt if needed.

Ingredients: Sauerkraut (drained), Rapeseed oil, Dried marjoram, Salt
For frying cabbage, it's best to use a pan with a lid; if the cabbage splatters, briefly steaming it under the lid will help soften the cabbage fibers.

Mixing the filling and shaping the patties

6

In a large bowl, combine the cooked buckwheat (fluffed), diced roasted beets, sautéed mushrooms with onion and garlic, crumbled smoked tofu, and chopped soaked prunes. Add the all-purpose flour and 2/3 of the prepared oats (if using). Season with 1 teaspoon of salt and pepper (2 g). Mix thoroughly with a wooden spoon — the mixture should be moist but firm enough to shape into patties. If the mixture is too loose, add 1–2 tablespoons of flour; if too dry, add 1–2 tablespoons of hot broth.

Ingredients: Raw buckwheat groats, Beets (raw), Wild mushrooms (fresh), Smoked tofu (crumbled), Dried plums, Wheat flour, Salt, Ground black pepper, Oats (for breading, optional)
Use a large, deep bowl. It's easiest to shape the mixture when it has cooled slightly. The mixture is ready when it holds its shape and doesn't crumble when squeezed in your hand.

Breading and Baking

7

Form patties the size of your hand (about 8–10 cm in diameter, thickness 1–1.5 cm). Coat each patty in the remaining oats (or breadcrumbs, if you prefer). Place the patties on a baking sheet lined with parchment paper, brush the tops with a thin layer of oil (you can use a brush). Bake at 200°C for 20–25 minutes, flipping the patties halfway through. The baked patties should be golden and slightly crispy on the edges.

Ingredients: Rapeseed oil, Oats (for breading, optional)
If you want, you can fry the patties in a tablespoon of oil for 3–4 minutes on each side, but baking is healthier and gives an even crispiness. Use parchment paper to prevent the patties from sticking.

Apple-Plum Sauce

8

In a small pan, heat 5 g of oil and add diced apples. Sauté for 4–5 minutes until they start to soften. Add chopped soaked prunes and 2–3 tablespoons of soaking water (if available), 1/2 teaspoon of marjoram, and a pinch of salt. Cook together for 6–8 minutes until the fruits break down. Transfer to a blender and blend into a thick, smooth sauce. If the sauce is too thick, add 1–2 tablespoons of hot broth. Taste and adjust seasoning if necessary.

Ingredients: Dried plums, Apples (firm, e.g. gray renet), Dried marjoram, Vegetable broth
Use an immersion blender in a tall container or a countertop blender. The sauce can be prepared in advance and reheated just before serving.

Assembly and serving

9

On a plate, place a portion of sautéed sauerkraut (about 100–120 g per person). Arrange 2–3 cutlets on the sauerkraut. Generously drizzle the cutlets with apple-plum sauce. Sprinkle with toasted pumpkin seeds (optional) and freshly ground pepper. Serve immediately while the cutlets are warm and crispy.

Ingredients: Sauerkraut (drained), Dried plums, Apples (firm, e.g. gray renet), Roasted pumpkin seeds
For serving, use flat dinner plates. If you like, add fresh herbs (e.g. parsley) for color — this is optional.

Fun Fact

💡

Buckwheat has been popular in the cuisine of northern and eastern Poland for centuries; toasting the buckwheat enhances its nutty aroma, which pairs perfectly with beets and wild mushrooms.

Best for

zimowy obiad rodzinny świąteczne danie w wersji roślinnej przyjęcie z lokalnymi smakami

Tips

🍽️ Serving

Serve the cutlets hot on sauerkraut with the sauce in a separate jug, so guests can control the amount. Sour additions like pickled cucumbers or horseradish work great for contrast. You can also serve with mashed potatoes for a heartier version.

🥡 Storage

Store the cooled patties in an airtight container in the refrigerator for up to 3 days. The apple-plum sauce can be stored separately for up to 5 days. Reheat in the oven at 180°C for 8–10 minutes until crispy, or in a pan with a little oil.

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