Latvian Buckwheat and Mushroom Patties with Dill Sour Cream
Savory patties made from cooked buckwheat groats and sautéed mushrooms, seasoned with onions and herbs. Served with a refreshing dill and sour cream sauce, these patties are a delicious vegetarian option that showcases classic Latvian flavors.
🧂 Ingredients
- 2 cups Cooked buckwheat groats (kasha)
- 250 g Mixed mushrooms (e.g., cremini, shiitake), finely chopped
- 1 Large onion, finely chopped
- 2 Garlic cloves, minced
- 2 Eggs, lightly beaten
- 3 tbsp All-purpose flour, plus more for dusting
- 2 tbsp Fresh dill, chopped
- to taste Salt and freshly ground black pepper
- 4-6 tbsp Vegetable oil, for frying
- 200 g Sour cream
- 2 tbsp Fresh dill, finely chopped (for sauce)
- 1 tsp Lemon juice
👨🍳 Instructions
- 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.
💡 Tip: Ensure mushrooms are cooked down to remove excess moisture, which can make patties soggy. - 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.
💡 Tip: Cooling the mushroom mixture prevents the eggs from scrambling when added. - 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.
💡 Tip: The mixture should hold together when pressed. If it seems too wet, add a little more flour. - 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.
💡 Tip: Using slightly damp hands can help prevent the mixture from sticking when forming patties. - 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.
💡 Tip: Do not overcrowd the pan; fry in batches to ensure even browning. - 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.
💡 Tip: The lemon juice adds a bright, fresh note to the sauce. - 7
Serve the hot buckwheat and mushroom patties immediately with the dill sour cream sauce on the side.
💡 Tip: These patties can also be served as a side dish or as part of a larger meal.
💡 Pro Tips
- ✓Ensure buckwheat is cooked until tender but not mushy for the best texture in the patties.
- ✓For a vegan version, omit the eggs and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes) and ensure your flour is vegan.
- ✓Chop the mushrooms very finely to help them bind well with the buckwheat.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of nutmeg or caraway seeds to the patty mixture for added flavor.
- Incorporate other finely chopped vegetables like carrots or bell peppers into the patty mixture.
- Serve with a side of pickled cucumbers or sauerkraut for a tangy contrast.