Recipe for: Buckwheat Patties with Mushrooms - photo 1
← Recipes

Recipe for: Buckwheat Patties with Mushrooms

Pikantne Vegetarian Dishes Main Dishes 45 min Medium 7 wyświetleń ~27.55 PLN - (0)
Rate:
(0)
Start Cooking

Description

Buckwheat patties with mushrooms are a wholesome, spring vegetarian main dish inspired by Polish simplicity and local ingredients. Buckwheat provides a nutty flavor and firm texture, mushrooms add moisture and "umami" aroma, while parsley brings freshness. The dish has a golden, crispy crust and a soft interior; it pairs well with green salad, yogurt dip, or a simple sorrel sauce (in the seasonal version). It’s a tasty alternative to meat patties — filling, rich in plant protein, and easy to prepare in 45 minutes.

Ingredients Used

Ingredients (14)

Servings:
4
  • Buckwheat groats 200 g
  • Mushrooms 300 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Chicken egg 2 szt. (~120 g)
  • Breadcrumbs 50 g
  • Wheat flour 50 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
  • Sorrel 80 g
  • Sour cream 100 g
💰 Szacowany koszt dania: ~27.55 PLN (6.89 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the groats

1

Measure 200 g of buckwheat. Place the buckwheat in a sieve and rinse thoroughly under cold running water for about 30 seconds, shaking the sieve until the water runs clear. In a pot with a capacity of 1.5–2 l, bring 400 ml of water to a boil (ratio 1:2). Add 5 g of salt to the boiling water. Add the rinsed buckwheat, stir with a spoon, bring to a boil again over high heat, then reduce the heat to the lowest setting and cover with a lid. Cook for 12–15 minutes without lifting the lid — the buckwheat is ready when it has absorbed all the water, the grains are soft but not mushy, and they separate from each other. Remove from heat, let it sit covered for another 5 minutes, then fluff with a fork to 'puff up' the grains.

Ingredients: Buckwheat groats, Salt
Use a pot with a thick bottom (1.5–2 l). Do not stir the groats while simmering — this causes stickiness. If the water has not been absorbed after 15 minutes, remove the lid and keep on very low heat for 1–2 minutes until the excess evaporates.

Filling

2

Prepare the ingredients: peel and finely chop 150 g of onion (cut into thin half-moons), slice 300 g of mushrooms into 3–4 mm thick slices, peel and finely chop 2 cloves of garlic (10 g). Heat a large skillet (preferably 26–28 cm) over medium heat, pour in 15 g of rapeseed oil and wait 30–45 seconds until the oil is slightly heated (it should not smoke). Add the onion and sauté for 4–5 minutes, stirring with a wooden spoon, until the onion becomes translucent and slightly golden. Add the mushrooms and sauté for 7–8 minutes, stirring every minute — the mushrooms will release water; cook until most of the liquid evaporates and the mushrooms are lightly browned. At the end of cooking (the last minute), add the garlic, 2 g of black pepper, and 2 g of marjoram, and mix well. Taste and add salt if necessary (add a maximum of 1 g of salt at a time). Remove the filling from the heat and set aside to cool.

Ingredients: Onion, Garlic, Rapeseed oil, Black pepper, Marjoram, Salt
Use a frying pan with a diameter of 26–28 cm with a heavy bottom. Do not pour a large amount of oil into the pan — 15 g is enough for sautéing. If the mushrooms release a lot of water, increase the heat to evaporate the liquid faster and achieve a nice browning.
3

In a large bowl, combine the cooled buckwheat with the sautéed mushroom filling. Add 120 g of eggs (2 pieces), 30 g of chopped parsley, 30 g of breadcrumbs, and 25 g of wheat flour. Mix everything with a spoon or with your hands while wearing gloves until the ingredients are evenly combined. The mixture should be compact and sticky enough that when forming a ball, it holds its shape. If the mixture is too loose, gradually add 10 g of breadcrumbs until you achieve the right consistency.

Ingredients: Buckwheat groats, Breadcrumbs, Wheat flour, Parsley
Use a large, deep bowl. If you don't have a mixer, mix by hand — press and knead the mixture with your hand to check the consistency. The mixture is ready when it holds its shape and doesn't crumble when squeezed in your hand.

Shaping and frying

4

Prepare your workspace: a plate with 20 g of breadcrumbs for coating, a clean plate for the finished patties. Wet your hands with water (to prevent sticking) and form patties weighing about 80–90 g each (you should get 8 patties). Flatten each to a thickness of about 1.5 cm. Optionally, coat the edges and top in breadcrumbs, pressing lightly. In a pan, heat the remaining 15 g of rapeseed oil over medium heat. Place the patties with some space in between and fry for 3–4 minutes on one side until a golden, crispy crust forms. Flip with a spatula and fry for another 3–4 minutes. If the patties are thicker, lower the heat and cover the pan for 3–4 minutes to ensure they cook through. The finished patties should be golden on the outside and soft but firm on the inside.

Ingredients: Breadcrumbs, Wheat flour, Rapeseed oil
Use a 26–28 cm non-stick skillet or a well-heated cast iron pan. Do not place too many cutlets at once (the pan should be 2/3 full). A common mistake is using too high a temperature — the crust will burn before the inside heats up.

Sorrel sauce (optional)

5

If you are using sorrel and cream: rinse 80 g of sorrel and remove the tough stems. Chop the leaves. In a small saucepan, bring 50 ml of water to a boil, add the sorrel, and cook for 1–2 minutes until wilted and loses its raw taste. Remove from heat, set aside to cool slightly for 2 minutes. Transfer the sorrel to a bowl, add 100 g of cream, mix, and season with a pinch of salt and pepper to taste. The sauce should be creamy and slightly tangy; if it is too sour, add a teaspoon of honey or sugar. Serve the sauce separately with the cutlets.

Ingredients: sorrel, Sour cream, Salt, Black pepper
Use a small saucepan and a wooden spoon for stirring. Do not cook the sorrel for long — a quick blanching will preserve its fresh color and prevent a bitter aftertaste. The ingredients are optional; you can use natural yogurt instead of cream.

Serving

6

Arrange 2 cutlets on a plate for one serving (a total of about 4 cutlets per person). Serve with a salad of young leaves, a slice of lemon (optional), and 1–2 tablespoons of sorrel sauce on the side. Sprinkle with fresh parsley. Serve the cutlets immediately while they are still warm to keep the crust crispy.

Ingredients: Parsley, sorrel, Sour cream
For serving, it's best to use a plate with a diameter of 24–26 cm. If you prepared the patties earlier, reheat them in a pan over low heat for 3–4 minutes with a lid, so they regain warmth and crispiness.

Fun Fact

💡

Buckwheat has been present in Polish cuisine for centuries — it was one of the staple ingredients in peasant regions and often used as a substitute for meat in fasting dishes.

Best for

Obiad rodzinny Wiosenny lunch Wegetariańska kolacja

Tips

🍽️ Serving

Serve the cutlets hot with crispy lettuce and a tangy addition (sorrel sauce or yogurt dip). They pair well with young potatoes with dill or pearl barley as a side to increase the portion. For a contrast in texture, add pickled cucumber or marinated mushrooms to the plate.

🥡 Storage

Store the cutlets in the refrigerator in a closed container for up to 2 days. To reheat: heat a pan over low heat, add a tablespoon of oil, and fry for 3–4 minutes on each side until hot and crispy. Freezing cutlets with sauces containing cream is not recommended.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Creamy Pumpkin Gnocchi with Sage Butter and Toasted Nuts 120 min

Creamy Pumpkin Gnocchi with Sage Butter an...

I don't know
Honey Baked Wings (Polish-Modern) 50 min

Honey Baked Wings (Polish-Modern)

Main Dishes
Herb-marinated chicken on a stick 50 min

Herb-marinated chicken on a stick

Main Dishes
Homemade Ravioli with Spinach and Ricotta Filling (Polish-Modern) 70 min

Homemade Ravioli with Spinach and Ricotta ...

Main Dishes
Christmas Kulebiak with Cabbage and Mushrooms 240 min

Christmas Kulebiak with Cabbage and Mushrooms

Regional Cuisine for Christmas Eve
Creamy Herb Cheese with Toasted Sunflower Seeds and a Hint of Lemon 25 min

Creamy Herb Cheese with Toasted Sunflower ...

Breakfasts

Recipe Categories

Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Main Dishes
Main Dishes in: Valentine's Day

Exquisite main dishes that will delight with their flavor and aroma, perfect for a romantic dinner.

See all recipes in this category
Reklama