Slovenian Buckwheat and Mushroom Patties
Savory patties made from cooked buckwheat groats, earthy mushrooms, onions, and herbs, pan-fried until golden and crispy. These versatile patties are a delicious vegetarian option, often served as a main course or a side dish.
🧂 Ingredients
- 1 cup Buckwheat groats
- 2 cups Water or vegetable broth
- 250 g Mixed mushrooms (e.g., cremini, shiitake), finely chopped
- 1 medium Yellow onion, finely chopped
- 2 Garlic cloves, minced
- 2 tbsp Fresh parsley, chopped
- 1 Egg, lightly beaten
- 3 tbsp All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Vegetable oil, for frying
👨🍳 Instructions
- 1
Rinse the buckwheat groats under cold water. In a saucepan, combine the buckwheat groats and water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes, or until the liquid is absorbed and the buckwheat is tender. Fluff with a fork and let it cool slightly.
💡 Tip: Using vegetable broth instead of water will add more flavor to the buckwheat. - 2
While the buckwheat is cooking, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes. Add the chopped onion and minced garlic, and cook for another 5 minutes until softened.
💡 Tip: Cooking the mushrooms until browned develops their deep, earthy flavor. - 3
In a large bowl, combine the cooked buckwheat, sautéed mushroom mixture, chopped parsley, beaten egg, flour, salt, and pepper. Mix well until all ingredients are evenly incorporated. The mixture should hold together when pressed.
💡 Tip: If the mixture seems too wet, add a little more flour, one tablespoon at a time. If too dry, add a splash of water or broth. - 4
Shape the mixture into small patties, about 2-3 inches in diameter. Press them firmly so they don't fall apart during cooking.
💡 Tip: Uniformly sized patties will cook more evenly. - 5
Heat the remaining vegetable oil in a large skillet over medium heat. Carefully place the patties in the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
💡 Tip: Ensure the oil is hot enough before adding the patties to achieve a crispy exterior. - 6
Cook the patties for about 4-5 minutes per side, until golden brown and heated through. Drain them on paper towels to remove excess oil.
💡 Tip: Flipping the patties gently will help maintain their shape. - 7
Serve the buckwheat and mushroom patties hot. They are delicious on their own, or served with a dollop of sour cream or a side salad.
💡 Tip: These patties can be made ahead of time and reheated in a skillet or oven.
💡 Pro Tips
- ✓For a richer flavor, use a mix of different types of mushrooms.
- ✓Add other herbs like chives or dill for variation.
- ✓If you prefer a spicier kick, add a pinch of red pepper flakes to the mixture.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Incorporate grated cheese (like Parmesan or a local Slovenian cheese) into the patty mixture.
- Add finely chopped cooked lentils or beans for extra protein and texture.
- Serve these patties on a bun as a vegetarian burger.