Belarusian Buckwheat and Mushroom Patties

Name: Belarusian Buckwheat and Mushroom Patties
Prep time: PT20 minutes
Cook time: PT25 minutes
Total time: PT45 minutes
Yield: 4
Cuisine: Belarus
Ingredients: 1 cup Buckwheat groats (kasha); 2 cups Water or vegetable broth; 300 g Mixed mushrooms (e.g., champignons, oyster), finely chopped; 1 Large onion, finely chopped; 2 Garlic cloves, minced; 1 Egg, lightly beaten; 3-4 tbsp All-purpose flour, for binding and coating; 3-4 tbsp Vegetable oil, for frying; to taste Salt; to taste Freshly ground black pepper; 2 tbsp Fresh parsley or dill, chopped (for mixing and garnish); optional Sour cream or yogurt, for serving

Grechanyki s Gribami

Savory patties made from cooked buckwheat groats and finely chopped sautéed mushrooms, seasoned with onions and herbs. These versatile patties can be served as a main course, a side dish, or even as a vegetarian option, offering a taste of traditional Belarusian home cooking.

準備時間20 minutes

調理時間25 minutes

合計時間45 minutes

分量4

難易度Easy

2件の編集· 20d ago

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👨‍🍳 作り方

1
Cook the buckwheat groats: Rinse the buckwheat thoroughly. Combine buckwheat and water (or broth) in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the buckwheat is tender. Fluff with a fork and let it cool slightly.
💡 プロのコツ: Ensure the buckwheat is cooked until tender but not mushy, as it will be formed into patties.
2
While the buckwheat cooks, prepare the mushroom and onion mixture. Heat 2 tbsp of vegetable oil in a skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and chopped mushrooms. Cook, stirring occasionally, until the mushrooms have released their liquid and are lightly browned, about 8-10 minutes.
💡 プロのコツ: Cooking the mushrooms until their moisture evaporates helps prevent the patties from becoming too wet.
3
In a large bowl, combine the cooked buckwheat, the sautéed mushroom and onion mixture, the beaten egg, 2 tablespoons of flour, chopped parsley or dill, salt, and pepper. Mix well until everything is thoroughly combined. The mixture should be firm enough to hold its shape.
💡 プロのコツ: If the mixture seems too wet, add another tablespoon of flour. If too dry, add a splash of water or broth.
4
Form the patties: Take about 1/4 cup of the mixture and shape it into a patty, about 1/2 inch thick. Lightly coat each patty with a little flour.
💡 プロのコツ: Wet your hands slightly if the mixture is sticky.
5
Heat the remaining 1-2 tbsp of vegetable oil in a non-stick skillet over medium heat. Carefully place the patties in the hot oil and fry for 4-5 minutes per side, until golden brown and heated through.
💡 プロのコツ: Avoid overcrowding the pan; fry in batches if necessary.
6
Remove the patties from the skillet and drain on paper towels. Serve hot, garnished with fresh herbs. They are delicious served with a dollop of sour cream or yogurt.
💡 プロのコツ: These patties can also be baked at 180°C (350°F) for about 20-25 minutes, flipping halfway, for a healthier option.

調理履歴を記録する

💡 プロのコツ

✓Using a mix of mushrooms will provide a more complex flavor profile.
✓For a vegan version, omit the egg and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes) and ensure you use vegetable broth.
✓These patties can be made ahead of time and reheated in a skillet or oven.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a pinch of smoked paprika for a smoky flavor.
Incorporate finely grated carrot or zucchini into the mixture for added vegetables.
Serve with a mushroom sauce or a simple gravy.