Recipe for: Zero-waste buckwheat patties with roasted beetroot, beet leaf pesto, and sauerkraut cream - photo 1
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Recipe for: Zero-waste buckwheat patties with roasted beetroot, beet leaf pesto, and sauerkraut cream

Pikantne Plant-based cuisine Regional Cuisine of Poland 120 min Medium 10 wyświetleń ~31.48 PLN - (0)
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Description

A wholesome, plant-based winter dish that combines Polish ingredients and a zero waste philosophy. Hearty patties made from buckwheat and dried mushrooms are enveloped in the sweet-earthy flavor of roasted beets; the beet leaf pesto utilizes what usually ends up in the trash, while the creamy sauce based on sauerkraut and broth made from vegetable stems and scraps adds acidity-umami and lightness. The dish is filling, colorful (intense beet color and green pesto), has a textural contrast (crispy chips made from apple and beet skins), and works wonderfully as a lunch or a vegetarian option for a modern holiday table.

Ingredients Used

Ingredients (18)

Servings:
4
  • Buckwheat groats 200 g
  • Dried forest mushrooms 30 g
  • Sauerkraut 300 g
  • Beet greens 150 g
  • Apple 1.7 szt. (~300 g)
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Rapeseed oil 45 g
  • Oat flour 60 g
  • Ground flaxseed 15 g
  • Walnuts 50 g
  • Lemon juice 30 ml
  • Dijon mustard 20 g
  • Vegetable broth 500 ml
  • Beets (raw) 600 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Nutritional yeast 20 g
💰 Szacowany koszt dania: ~31.48 PLN (7.87 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Zero-waste broth

1

Start by preparing the broth from scraps: place beet skins (if you have them), onion peels, beet greens stems (if tough), and any ends of carrots or parsley into a pot. Pour in 500 ml of cold water, bring to a boil, reduce the heat, and simmer for 20-25 minutes on low heat. Strain through a sieve and keep the liquid (broth). It should be mildly aromatic, slightly pink from the beets — this is normal.

Ingredients: Vegetable broth
Use a medium pot of 2-3 l. If you don't have enough scraps, add water to 500 ml and cook for 15 minutes. While straining, press the leftovers with a spoon to extract maximum flavor.

Mushrooms - soaking and aroma

2

In a bowl, pour 150 ml of hot broth over the dried mushrooms (not boiling water directly, but hot liquid), cover, and let sit for 20-30 minutes until softened. After soaking, drain the mushrooms, reserving the soaking liquid (it will add umami to the mixture). Finely chop them by hand or with a knife — the consistency should be soft, not fibrous.

Ingredients: Dried forest mushrooms, Vegetable broth
Use a ceramic or glass bowl, cover it with a plate. If they are still hard after 30 minutes, leave them for another 10 minutes. Do not throw away the liquid — add it to the mixture or sauce, it is a very aromatic ingredient.

Roasted beets

3

Preheat the oven to 200°C (top-bottom). Wash the beets, do not peel them (the skin will be useful for chips). Wrap each bulb in aluminum foil or place them in a baking dish, drizzle with 1 tablespoon of oil (about 15 g). Bake for 50-60 minutes depending on size — check with a skewer or knife: it should slide smoothly into the center. After baking, let cool slightly, remove the foil, and carefully peel off the skin (holding a glove), placing the peels on a tray for later chips.

Ingredients: Beets (raw), Rapeseed oil
Use protective gloves when taking out of the oven. If you have a small oven, bake in batches. The beets are ready when a knife goes in easily — the flesh will be sweet and moist.

Beet Leaf Pesto

4

Place the washed beet leaves (150 g), 50 g of walnuts, 1 clove of garlic (about 5 g), 15 ml of lemon juice, and 15 g of rapeseed oil into the blender. Blend in pulses, adding the broth from step 1 one tablespoon at a time, until you achieve a thick but creamy paste. Season with salt (about 1 g) and pepper. The pesto has an intense, slightly earthy flavor with a nutty note.

Ingredients: Beet greens, Walnuts, Lemon juice, Rapeseed oil, Garlic, Salt, Black pepper
Use a jug blender or food processor. If you don't have a blender, finely chop the leaves and crush the nuts with a pestle, mix with olive oil and lemon juice — the texture will be more rustic.

Preparing the groats

5

Rinse the groats (200 g) in a sieve under cold water, transfer to a pot, pour in 400 ml of the broth (from step 1) and bring to a boil. Reduce the heat and cook covered for 12-15 minutes until the groats absorb the liquid and are tender. After cooking, let it sit covered for 5 minutes, then fluff with a fork. The groats should be fluffy, not watery.

Ingredients: Buckwheat groats, Vegetable broth
Use a pot with a thick bottom, the lid should fit tightly. If the groats are hard after the time, add 50 ml of hot broth and cook for another 3-4 minutes.

Frying vegetables for the patty mixture

6

In a 26 cm diameter skillet, heat 15 g of oil. Add finely chopped onion (150 g) and sauté for 4-5 minutes over medium heat until it becomes translucent and slightly browned. Add the garlic pressed through a garlic press (10 g from 15 g), and sauté for 30-40 seconds until fragrant. Add the chopped soaked mushrooms and sauté for another 4-5 minutes, seasoning with 2 g of pepper and 2 g of salt (be careful — the cabbage will be salty). The mixture should be aromatic and free of raw onion smell.

Ingredients: Rapeseed oil, Onion, Garlic, Dried forest mushrooms, Salt, Black pepper
Use a wooden spoon or spatula. If the pan sticks, add 1-2 tablespoons of the mushroom soaking broth.

Dough and Shaping the Patties

7

In a large bowl, combine the cooked buckwheat, sautéed onion with mushrooms, 60 g of roasted and finely diced beetroot, and 30 ml of the mushroom soaking liquid. Add 15 g of ground flaxseed mixed earlier with 30 ml of water (left for 5-10 minutes to gel), 60 g of oat flour, and 10 g of nutritional yeast (if using). Stir with a wooden spoon until the mixture is firm enough to shape. If it's too loose, add a spoonful of flour; if too dry, add 1-2 tablespoons of broth. Taste the mixture — it should have a distinct flavor, slightly salty with an earthy note from the beetroot.

Ingredients: Buckwheat groats, Onion, Dried forest mushrooms, Beets (raw), Ground flaxseed, Oat flour, Nutritional yeast, Vegetable broth
Use a large metal or glass bowl. The mixture is ready to be shaped when it holds its shape and doesn't crumble when pressed in your hand. Do not overmix to prevent the patties from being tough.

Frying / baking the patties

8

Form 8 medium patties (about 60-70 g each) by lightly flattening the mixture in your hands. In a large skillet, heat 15 g of oil over medium heat. Place the patties in the skillet and fry for 3-4 minutes on each side until they are golden and crispy. Alternatively: place them on a baking sheet lined with parchment paper and bake at 200°C for 20-25 minutes, turning halfway through. The patties should have a golden crust and a firm center.

Ingredients: Rapeseed oil, Oat flour
The best pan is 26-28 cm in diameter, work in batches to avoid overcrowding. Use a wide spatula for flipping. If baking — lightly drizzle with oil before placing in the oven.

Sauerkraut Cream

9

In a saucepan, place 300 g of sauerkraut, add 100 ml of broth and 1 teaspoon of mustard (about 10 g). Cook for 6-8 minutes over low heat, breaking it up with a wooden spoon. Then blend with an immersion blender until smooth. If the cream is too sour, add 1/2 teaspoon of sugar or 1 tablespoon of mashed roasted beet. The cream should be velvety and balanced in acidity.

Ingredients: Sauerkraut, Vegetable broth, Dijon mustard, Beets (raw), Salt
Use a tall container for hand blending. Sauerkraut has varying levels of acidity — season gradually.

Peel chips (apple and beetroot)

10

On a baking sheet lined with parchment paper, spread the peels from the apples and beets from step 3. Drizzle with 10 g of oil and lightly salt (about 1 g). Bake at 160°C for 12-18 minutes, stirring halfway through — the chips are ready when the edges become dry and crispy. Watch closely to prevent burning. After baking, set aside to cool completely — this is when they will become the crispiest.

Ingredients: Beets (raw), Apple, Rapeseed oil, Salt
If the peels are thick, cut them into thinner strips. Use the convection setting if available, then the chips will dry evenly.

Finishing and serving

11

On a plate, place 2-3 tablespoons of sauerkraut cream, next to it arrange 2 patties, and beside them a tablespoon of beet leaf pesto. Sprinkle the patties with a few flakes of nutritional yeast (optional) and decorate with peel chips. For a contrast in flavor, you can drizzle the patties with a bit of lemon juice (a few drops). The dish should be colorful: the pink of the beets, the green of the pesto, and the golden chips — each element provides a different texture and taste.

Ingredients: Sauerkraut, Buckwheat groats, Nutritional yeast, Lemon juice, Beet greens
Use a wide plate (⌀ 24-28 cm), arrange the ingredients in a way that each element is visible. Additionally, you can add fresh sprouts or parsley for decoration.

Cleaning and zero-waste tips

12

Save the leftover broth: you can pour it into a jar and store it in the fridge (2-3 days) or freeze it in portions; any leftover patties can be packed and reheated in the oven at 160°C for 10 minutes. Ground nut shells can be added to compost or used for potting soil. If you have more beet leaves, prepare a larger batch of pesto and store it in a jar with a bit of oil in the fridge for up to 5 days.

Ingredients: Vegetable broth, Beet greens, Walnuts
Use airtight jars for storage. Avoid pouring the aromatic broth down the sink — freeze it in ice cube trays, they will be perfect for future sauces.

Fun Fact

💡

In ancient regions of Poland, superficial vegetable peels and leaves were used to prepare soups and stews; beet leaf pesto is a modern reinterpretation of this practice, combining tradition with a modern zero waste approach.

Best for

obiad rodzinny wegańska kolacja świąteczna przyjęcie z przyjaciółmi

Tips

🍽️ Serving

Serve the warm patties straight from the pan or oven. For an additional flavor contrast, serve with slices of pickled cucumber or a few drops of walnut oil. If you want a heartier version, add a warm portion of cooked red cabbage to the plate.

🥡 Storage

Store the patties in the refrigerator in an airtight container for up to 3 days. Pesto keeps in a jar with a thin layer of oil for up to 5 days in the refrigerator. The broth can be frozen in portions (e.g., in a silicone ice cube tray) for up to 3 months. The peel chips are best served the same day; after cooling, they keep for a shorter time (about 24 hours).

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