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Buckwheat and Mushroom Patties
Grikiai su grybais kotletukai
Hearty and flavorful patties made from cooked buckwheat groats and sautéed mushrooms, bound together with egg and a touch of flour. These vegetarian patties are a comforting and nutritious dish, often served with a side of sour cream or a mushroom sauce.
🧂 Ingredienser
- 1 cup Buckwheat groats(uncooked)
- 2 cups Water
- 8 oz Mushrooms(fresh, chopped (boletus or button mushrooms))
- 1 medium Onion(finely chopped)
- 1 tablespoon Butter
- 2 large Eggs
- 3 tablespoons All-purpose flour(plus more for coating)
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(or to taste)
- 2 tablespoons Vegetable oil(for frying)
- 2 tablespoons Fresh dill or parsley(chopped, for garnish)
👨🍳 Fremgangsmåte
- 1
Cook the buckwheat: Rinse buckwheat groats under cold water. In a saucepan, combine buckwheat and water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until water is absorbed and buckwheat is tender. Let cool slightly.
- 2
Prepare the mushroom and onion mixture: Melt butter in a skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add chopped mushrooms and cook until they release their liquid and start to brown, about 8-10 minutes.
- 3
Combine ingredients for patties: In a large bowl, combine the cooked buckwheat, mushroom and onion mixture, eggs, 3 tablespoons of flour, salt, and pepper. Mix well until thoroughly combined. If the mixture seems too wet, add a little more flour.
- 4
Form the patties: Lightly flour your hands. Take about 1/4 cup of the mixture and form it into a patty, about 1/2 inch thick.
- 5
Coat the patties: Lightly coat each patty in flour.
- 6
Fry the patties: Heat vegetable oil in a large skillet over medium heat. Carefully place the patties in the hot oil and cook for 4-5 minutes per side, until golden brown and heated through.
- 7
Serve: Drain patties on paper towels. Serve hot, garnished with fresh dill or parsley. They are excellent with a dollop of sour cream or a mushroom sauce.
💡 Profesjonelle tips
- ✓Ensure buckwheat is cooked until tender but not mushy.
- ✓Don't overcrowd the pan when frying patties; cook in batches if necessary.
- ✓For a richer flavor, use a mix of fresh and dried mushrooms (rehydrate dried mushrooms first).
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add a tablespoon of caraway seeds to the patty mixture for a traditional Lithuanian flavor.
- Incorporate finely chopped cooked potatoes into the mixture for a heartier patty.
- Serve with a drizzle of Lithuanian mushroom sauce.