Buckwheat and Potato Patties
Buckwheat is crumbly by nature and will not hold a patty on its own, so the binding comes in two parts: boiled potato glues the mixture together and semolina absorbs the excess moisture — which is why the mixture rests ten minutes, long enough for the grains to swell. Skip the pause and the patties spread across the pan. Semolina is coarse wheat farina, so Cream of Wheat does the job, and the tablespoon and a half called for here is roughly 20 g.
The onion is fried golden before it ever reaches the grinder and is minced together with the buckwheat and potato. The difference from raw onion shows up in the eating: fried, it brings a sweet caramelized depth that carries the dish, since nothing else in it is doing the work of meat.
If the mixture still feels loose, add another spoonful of semolina and wait a quarter of an hour — flour does the job worse and leaves the patties rubbery. For a meatless version swap the eggs for two tablespoons of potato starch and the smetana (thick, full-fat sour cream) for mushroom gravy or tomato sauce. Fry in properly hot oil and leave each patty alone until it releases from the pan by itself. Cold the next day, they are no worse than hot.
Part of Ukrainian cuisine — 447 more recipes in the section.
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Ingredients
Instructions
Cook the buckwheat until tender and let it cool.
Boil the potatoes and drain off the water.
Slice the onion and fry it in oil until golden.
Put the buckwheat, potatoes, and fried onion through a meat grinder.
Beat in the eggs, add the semolina, and season with salt and pepper. Mix thoroughly and let the mixture rest for 10 minutes so the semolina swells.
Shape the patties and fry them in hot oil on both sides until well browned.
Spoon sour cream over them and serve.
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