Recipe for: Buckwheat Patties - photo 1
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Recipe for: Buckwheat Patties

Spicy Main dishes Vegetarian Dishes Regional Cuisine of Poland 30 min Easy 39 views ~9.51 PLN - (0)
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Description

Buckwheat patties are a hearty Polish vegetarian dish made with simple, local ingredients. They are made from well-cooked and dried buckwheat, sautéed onions, eggs, and breadcrumbs, giving them a crispy crust and a soft center. This is a great alternative to meat patties: the flavors are slightly nutty (from the toasted buckwheat), with the aroma of sautéed onions and fresh parsley. They can be served with sour cream, cottage cheese, cucumber salad, or a thick yogurt-garlic sauce; they also pair well with summer salads. The dish is quick (about 30 minutes), economical, and easy to prepare even for a beginner cook.

Ingredients Used

Ingredients (13)

Servings:
4
  • Buckwheat groats 200 g
  • Water 500 ml
  • Onion 1 pcs (~150 g)
  • Garlic 2 clove (~10 g)
  • Chicken egg 2 pcs (~120 g)
  • Wheat flour 30 g
  • Breadcrumbs 60 g
  • Rapeseed oil 30 g
  • 🌿 Spices
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • Parsley 1 bunch (~30 g)
  • ✨ Optional
  • Cheese 50 g
  • Sesame 10 g
💰 Estimated dish cost: ~9.51 PLN (2.38 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Buckwheat

1

Rinse the groats under cold running water in a sieve, shaking the sieve to remove any dust. In a medium pot (about 1.5-2 l), bring 500 ml of water to a boil. Add 1/4 teaspoon of salt (about 1.25 g) to the boiling water and stir in the groats. Mix with a spoon, cover with a lid, and reduce the heat to low. Cook for 12-15 minutes, until the groats absorb the water. After cooking, remove the lid and fluff the groats with a fork - the grains should be separate, soft, but not mushy.

Ingredients: Buckwheat groats, Water, Salt
Use a pot with a matching lid. If there is still water after 15 minutes, cook uncovered for 1-2 minutes until it evaporates. Do not stir vigorously while cooking; just stir once when adding the groats.
2

Transfer the cooked groats to a wide baking tray or large plate, spread it out in a thin layer, and set aside to cool for 6-10 minutes. The goal is to allow some moisture to evaporate — the mixture for the patties should be warm, but not hot and not too wet.

Ingredients: Buckwheat groats
If you're in a hurry, place the baking tray with the groats in the fridge for 5-7 minutes. The groats should be loose and slightly cool, which helps them combine better with the other ingredients.

Dough

3

Peel the onion and chop it into small cubes. Peel the garlic and finely chop it or press it through a garlic press. Heat a pan (24-26 cm in diameter) with half of the oil (about 15 g). Add the onion and sauté over medium heat for 4-5 minutes until it becomes translucent and slightly golden. Add the garlic and sauté for another 30-45 seconds until you can smell the aroma. Transfer the sautéed onion to a bowl and set aside to cool.

Ingredients: Onion, Garlic, Rapeseed oil
Use a wooden spoon for stirring. Do not brown the onion too much — it should be soft and sweet, not burnt. Clean the pan only if it was dirty beforehand; frying in the same pan will enhance the flavor.
4

In a large bowl, place the cooled groats, add the sautéed onion with garlic, the beaten egg, 30 g of breadcrumbs, wheat flour (30 g), chopped parsley, 1 teaspoon (5 g) of salt, and black pepper (2 pinches). If you are using cheese (optional), add the grated cheese (50 g) now. Mix everything with a spoon, then knead by hand for 1-2 minutes until the mixture is cohesive and can be shaped. The mixture should stick together with light pressure; if it is too loose, gradually add 20-30 g of additional breadcrumbs.

Ingredients: Buckwheat groats, Breadcrumbs, Wheat flour, Parsley, Salt, Black pepper, Cheese
Use a large bowl and a wooden spoon. If you don't want to touch it with your hands, use a shaping spoon, but pressing by hand gives the best effect. Don't add a lot of breadcrumbs at once — it's better to add them one spoonful at a time.

Shaping and frying

5

Form the patties from the mixture: wet your hands with water, take portions the size of a ping-pong ball (about 70-80 g) and flatten them to a thickness of ~1.5 cm. If you like, lightly coat each patty in the remaining breadcrumbs, and then sprinkle with sesame seeds (optional). Heat a pan over medium heat, pour in the remaining oil (about 15 g). Fry the patties in batches for 3-4 minutes on each side, until they are evenly golden and crispy. After frying, transfer to a paper towel to drain excess fat.

Ingredients: Breadcrumbs, Sesame, Rapeseed oil
The best pan is one with a diameter of 24-26 cm and a non-stick coating. Do not move the cutlets for the first minute of frying to allow a crust to form. Check one cutlet: when the crust is golden, it can be flipped. The inside should be warm and firm.

Alternative - baking

6

If you prefer a healthier version, place the formed patties on a baking sheet lined with parchment paper, drizzle lightly with oil, and bake in a preheated oven at 200°C (top-bottom) for 15-20 minutes, flipping the patties halfway through baking, until golden.

Ingredients: Rapeseed oil
Use a baking tray and parchment paper. Baking is less greasy, but the patties will be less crispy than when fried in oil.

Serving

7

Serve the patties hot, preferably right away. They pair well with cottage cheese mixed with sour cream and dill, cucumber salad, or coleslaw. Place 2 patties on a plate, next to a portion of salad and a spoonful of herb cottage cheese. Sprinkle with parsley for freshness.

Ingredients: Parsley, Cheese
Use a flat plate with a diameter of 24-26 cm for an attractive presentation. Additionally, you can add a slice of lemon or a pickled cucumber.

Fun Fact

💡

Buckwheat has been a staple in the cuisine of eastern Poland and Podlasie for centuries. Traditionally, it was used as a nutritious base for dumplings, pancakes, and cutlets – valued for its nutritional content and long shelf life.

Best for

Obiad rodzinny Lunch do pracy Letnie spotkanie ze znajomymi

Tips

🍽️ Serving

Serve with a sour addition (curd, thick yogurt, sour cream) – it balances the nutty flavor of the groats. Spicy tomato sauce or mushroom sauce with porcini mushrooms in season also pairs well with the patties. On the plate, try to create a color contrast: green salad and red bell pepper.

🥡 Storage

Store the patties in the refrigerator in a closed container for up to 2 days. To reheat, sauté in a pan for 2-3 minutes on each side or heat in the oven at 180°C for 8-10 minutes, which will restore crispiness. Do not freeze the raw mixture (cooked patties can be frozen for up to 1 month).

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