Lean Buckwheat Patties
Tasty homemade patties made from buckwheat porridge! A meatless dish! A hearty, appetizing dish made from inexpensive buckwheat — a real find for fasting days! And it's quite budget-friendly too. These patties are very easy to make!
Cooking method
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Step 1:
How do you make lean buckwheat patties from buckwheat porridge? Gather your ingredients. You'll need buckwheat, potatoes, water, salt, ground black pepper, ground coriander, and vegetable oil for frying. You'll also need some wheat flour or breadcrumbs for coating.
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Step 2:
Rinse the buckwheat thoroughly, put it in a pot, and cover with clean water. Add a little salt. Bring to a boil, lower the heat, and cook the porridge for about 20–25 minutes over the lowest heat. It's better to slightly overcook the porridge than to undercook it. Cool the finished porridge to room temperature and transfer it to a large bowl.
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Step 3:
Rinse the potatoes well and peel them. Grate the peeled potatoes on the fine side of a grater and lightly squeeze out the potato juice (don't overdo it). Add the squeezed grated potatoes to the cooled buckwheat porridge.
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Step 4:
Add salt, ground black pepper, and ground coriander, and mix all the prepared ingredients by hand until smooth. You can add your favorite spices to taste so the patties aren't "boring."
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Step 5:
Moisten your hands with water and shape small patties from the well-mixed "batter." Coat each patty in wheat flour or breadcrumbs. Heat the vegetable oil in a skillet, add the patties, and fry over slightly-above-medium heat until they brown nicely on both sides.
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Step 6:
The finished patties can be served right away — that way they'll be a bit crispy on the outside. I prefer to put all the cooked patties back in the pan, cover with a lid, add a little water (or not), and let them sit on the turned-off stove to finish steaming. You can serve these patties either hot or chilled.
- What's nice about this recipe is that you don't have to cook buckwheat porridge specially for these patties — you can use leftover porridge from the day before to be more economical with your groceries.
- For all the secrets of cooking buckwheat and how to choose it so the dish turns out tasty, read the article "Familiar buckwheat: do we really know all about it?"
- All oils are fine only up to a certain temperature — the smoke point — beyond which the oil begins to burn and forms toxic compounds, including carcinogens. For how to figure out the right frying temperature and choose the best oil for frying — and which oils are better not to use at all — read here.
- Important! The wrong skillet can ruin even the best recipe. For all the details on how to choose the perfect skillet for different dishes, read here.
Caloric content of the products possible in the composition of the dish
- Mature potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Jacket potatoes - 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
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro / coriander - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
