Description
Crispy buckwheat patties made with tender buckwheat groats, grated potatoes, and simple seasonings. A hearty and satisfying meatless dish with a golden crust and soft interior.
Ingredients
Scale
- 1 cup uncooked buckwheat groats
- 2 cups water
- 2 medium russet potatoes, peeled
- 1 small yellow onion, finely chopped
- 2 slices white sandwich bread
- 1/4 cup whole milk
- 1/2 teaspoon dried garlic
- Salt and black pepper to taste
- 1 large egg
- 1 heaping tablespoon all-purpose flour
- 2–3 tablespoons vegetable oil for frying
Instructions
- Rinse buckwheat groats and cook with 2 cups water for 15–20 minutes until tender; cool slightly.
- Grate peeled potatoes and squeeze out excess liquid thoroughly.
- Soak bread in milk for 2–3 minutes, squeeze out excess, and crumble into a bowl.
- Combine cooked buckwheat, potatoes, onion, garlic, salt, pepper, egg, and flour; mix well.
- Shape mixture into 2–3 inch patties.
- Heat oil in skillet over medium heat.
- Fry patties 3–4 minutes per side until golden brown.
- Transfer to paper towels and serve warm.
Notes
- Sauté onion before mixing for deeper flavor.
- Add extra flour if mixture feels too wet.
- Bake at 375°F for 20–25 minutes for a lighter option.
- Store refrigerated up to 3 days and reheat in skillet for best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 patty
- Calories: 210
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 35 mg