Buckwheat Patties
Main Dishes • Ukrainian
Description
Patties with minced meat of Ukrainian-Belarusian origin, in which buckwheat plays the same role as breadcrumbs in regular patties. That is, it both lightens the filling, preventing the patties from becoming a dense clump, and adds fluffiness. It's essential to add butter to the cooked buckwheat to give the patties creaminess and tenderness. This recipe can be endlessly adapted: for example, traditional 'kebab' spices like cumin and coriander work well here, adding a meaty aroma to the dishes.
Ingredients
- Veal Mince 10 oz
- Buckwheat Groats 5 oz
- Butter 0 oz
- Onion 5 oz
- Chicken Egg 1 piece
- Vegetable Oil 0 fl oz
- Wheat Flour 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Rinse the buckwheat and add water in a ratio of 1:2. Bring to a boil, then reduce the heat and cook until done — about 20 minutes.
Step 2
Add butter to the cooked buckwheat and stir well, then let it cool.
Step 3
Peel the onion and chop it into small cubes.
Step 4
Heat vegetable oil in a skillet and sauté the onion until golden brown.
Step 5
Pass the buckwheat through a meat grinder or blend it with a blender until it reaches a coarse, uneven consistency.
Step 6
Mix the buckwheat groats with the minced meat, egg, and onion. Season with salt and pepper.
Step 7
Moisten your hands with cold water and shape the patties into equal sizes.
Step 8
Coat the patties in flour.
Step 9
In a skillet, heat vegetable oil and fry the buckwheat patties over low heat for 7–8 minutes on each side.
Step 10
Serve hot.
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