Vegan Buckwheat and Mushroom Patties
shared by Кухня Nibblore
These hearty patties have a crisp, golden crust, a juicy center, and a rich mushroom flavor lifted by fresh dill. Soft-cooked buckwheat binds the mixture without eggs, while thoroughly cooking the moisture out of the mushrooms helps the patties hold their shape. Serve hot with salad, potatoes, or your favorite plant-based sauce. • Do not rinse chopped mushrooms under running water; excess moisture will increase the cooking time and make the patty mixture loose. • For patties that hold together well, cook the mushrooms until all their liquid has evaporated and cook the buckwheat until very soft. • If you do not have a food processor, mash the warm buckwheat thoroughly with a potato masher and chop the mushrooms especially finely with a knife. • Replace the button mushrooms with the same quantity of oyster mushrooms, finely chopping the firm stems. • Use the same quantity of rice flour instead of buckwheat flour. • Replace the fresh dill with 2 tablespoons of finely chopped parsley. Store cooled patties in an airtight container in the refrigerator for up to 4 days, or freeze them with sheets of baking parchment between the layers for up to 2 months. Reheat in a lightly oiled, covered frying pan for 3–4 minutes per side; thaw frozen patties in the refrigerator first.
- Total time
- 70 min
- Servings
- 4
- Difficulty
- Intermediate
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Save to my cookbook — freeIngredients
- 150 gbuckwheat groats, rinsed
- 330 mlwater
- 500 gbutton mushrooms, finely chopped
- 150 gonion, finely chopped
- 2 clovesgarlic, minced
- 25 gground flaxseed
- 60 mlhot water, for the flaxseed
- 30 gbuckwheat flour
- 15 gfresh dill, finely chopped
- 1 tspsmoked paprika
- 1 tspsalt
- ¼ tspground black pepper
- 45 mlrefined vegetable oil, for frying
Instructions
- 1Combine the buckwheat and 330 ml water in a 1.5–2 litre saucepan. Bring to a boil, reduce the heat to low, cover, and cook for 18–20 minutes, until the water is fully absorbed and the buckwheat is very soft. Remove from the heat and leave covered for 10 minutes.
- 2Mix the ground flaxseed with 60 ml hot water and leave for 10 minutes, until thickened to a gel-like consistency.
- 3Heat a wide 28 cm frying pan over medium heat. Add 15 ml oil and the onion, then cook for 5 minutes, stirring occasionally, until soft and lightly golden. Add the garlic and cook for another 30 seconds.
- 4Add the mushrooms, increase the heat to medium-high, and cook for 10–12 minutes, stirring frequently. The mushrooms will initially release liquid; continue cooking until it has completely evaporated and the mushrooms begin to brown. Remove from the heat and cool for 5 minutes.
- 5Transfer half of the mushroom mixture and about two-thirds of the cooked buckwheat to a food processor. Pulse for 20–30 seconds to form a sticky, coarse mixture without blending it into a smooth purée. Transfer to a bowl and add the remaining mushrooms and buckwheat.
- 6Add the flaxseed gel, buckwheat flour, dill, smoked paprika, salt, and black pepper. Mix thoroughly and leave for 10 minutes. The mixture should hold its shape when squeezed; if it is still wet and falls apart, mix in 1 more tablespoon of buckwheat flour.
- 7Wet your hands with water and shape the mixture into 8 patties about 2 cm thick, firmly pressing the edges together. Place them on a plate and leave to rest for 5 minutes.
- 8Wipe out the frying pan, heat it over medium heat, and add half of the remaining oil. Fry the patties in two batches for 4–5 minutes per side, until deeply golden; add the rest of the oil before cooking the second batch. Use a wide spatula and turn each patty only once the underside has formed a firm crust. Serve hot.