In terms of taste, these buckwheat patties are nearly indistinguishable from meat ones, as buckwheat contains the same eight essential amino acids found in meat: tryptophan, phenylalanine, lysine, leucine, isoleucine, methionine, valine, and threonine. However, the beneficial amino acids in this plant-based dish are better balanced and easier to digest than those in animal products. Additionally, buckwheat is gluten-free, making it suitable for those with gluten intolerance.
Ingredients: 1 cup dry buckwheat groats, 500 g mushrooms, 3 medium onions, 1–2 potatoes, 3 sprigs each of fresh dill and parsley, vegetable oil for frying, salt and black pepper to taste, breadcrumbs for coating the patties.
Rinse the buckwheat groats, pour in two cups of boiling water, add salt, and bring to a boil. Reduce the heat to low, cover, and cook until done.
Sauté the chopped mushrooms with the onions in oil, then transfer to a blender and puree until smooth.
Mix the mushroom paste with the cooked buckwheat, add the chopped herbs, and season with salt and pepper.
To make the mixture stickier, add grated potato or a bit of starch.
With wet hands, shape the patties, coat them in breadcrumbs, and fry them over low heat in heated oil.
Once cooked, place the patties in a pot, put them in a warm oven (140°F) and let them steam under a lid for 10 minutes.
Life Hack
To make the buckwheat patties juicier, you can bake them in tomato or mushroom sauce after frying. For those not observing a fast, they can be baked in a sour cream sauce.