Vegan Potato and Buckwheat Patties
Light yet filling patties made from potato and buckwheat! These vegan patties are quite satisfying without being heavy. They pair perfectly with crisp vegetable salads, homemade pickles, tomato juice, or a vegetable smoothie. You can use leftover cooked buckwheat instead of soaking raw groats. The patties are best served fresh and hot!
MariaS
Recipe author
Vegan Potato and Buckwheat Patties
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 %
5 g
Fats 3 %
1 g
Carbohydrates 85 %
33 g
156 kcal
GI:
38
/
41
/
22
- How do you make vegan patties? Soak the buckwheat overnight — just cover it with plenty of water. Drain it in a fine-mesh strainer or colander and let the water run off. Peel the potatoes, grate them finely, squeeze out the juice, and add them to the buckwheat. Aim for roughly equal volumes of soaked soft buckwheat and grated, squeezed potato. Now add the salt and spices (turmeric, ground black pepper, curry powder, asafoetida, paprika, black salt, and so on). Mix. Add the flour a tablespoon or two at a time. You want a mixture that holds together well when shaped — you'll likely end up using a bit more or less flour than stated. Shape the patties, dredge each in flour, and fry until appetizingly golden in a hot skillet with vegetable oil. Don't coat all the patties at once — after a few minutes they'll start sticking as they release moisture. Return the finished patties to the hot skillet, add 2-3 tablespoons of water, and simmer over low heat for 10 minutes; this makes them juicier and fluffier. The spices are really what carry the flavor here, so give them plenty of attention.
- For all the secrets of cooking buckwheat and how to pick good groats for a tasty dish, see the article "Everyday buckwheat: do we really know all about it?"
- Tip: the wrong pan can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, read more here.
- Since everyone's tolerance for salty, sweet, bitter, spicy, sour, and hot is different, always add spices and seasonings to your own taste! If you're trying a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
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