👨‍🍳 作り方

1. 1

   In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the finely chopped onion and sauté until softened, about 5 minutes. Add the chopped mushrooms and cook until they release their liquid and start to brown, about 8-10 minutes.

   💡 プロのコツ: Ensure mushrooms are cooked down to remove excess moisture, which can make patties soggy.
2. 2

   Add the minced garlic to the skillet and cook for 1 minute until fragrant. Remove from heat and let the mushroom mixture cool slightly.

   💡 プロのコツ: Cooling the mushroom mixture prevents the eggs from scrambling when added.
3. 3

   In a large bowl, combine the cooked buckwheat groats, the cooled mushroom and onion mixture, beaten eggs, 3 tablespoons of flour, 2 tablespoons of chopped fresh dill, salt, and pepper. Mix well until everything is evenly incorporated.

   💡 プロのコツ: The mixture should hold together when pressed. If it seems too wet, add a little more flour.
4. 4

   Form the mixture into patties, about 2-3 inches in diameter and 1/2 inch thick. Lightly dust each patty with a little flour.

   💡 プロのコツ: Using slightly damp hands can help prevent the mixture from sticking when forming patties.
5. 5

   Heat 2-3 tablespoons of vegetable oil in the same 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. Add more oil as needed for subsequent batches.

   💡 プロのコツ: Do not overcrowd the pan; fry in batches to ensure even browning.
6. 6

   While the patties are frying, prepare the dill sour cream sauce. In a small bowl, combine the sour cream, 2 tablespoons of finely chopped dill, and lemon juice. Season with salt and pepper to taste.

   💡 プロのコツ: The lemon juice adds a bright, fresh note to the sauce.
7. 7

   Serve the hot buckwheat and mushroom patties immediately with the dill sour cream sauce on the side.

   💡 プロのコツ: These patties can also be served as a side dish or as part of a larger meal.