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Buckwheat patties with cheese and scallions
Cooked buckwheat, grated cheese, eggs, and scallions are shaped into patties and pan-fried until golden. Serves 4 for lunch or dinner.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 35 min
- Total time
- 50 min
- Servings
- 4 servings
- Difficulty
- Easy
These buckwheat patties are made by mixing cooked buckwheat with grated cheese, eggs, a little flour, and scallions, then pan-frying until golden. Leftover buckwheat from lunch works well, too. Serve them with sour cream or a vegetable salad.
Ingredients
Patties
For serving
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Instructions
Tip: tap a step to mark it as done.
Cook the buckwheat
15 minRinse the buckwheat, add 400 ml water and half the salt, and cook, covered, for 15 minutes. Uncover and let cool until lukewarm.
Make the mixture
10 minMix the lukewarm buckwheat with the cheese, eggs, flour, chopped scallions, pressed garlic, remaining salt, and pepper. The mixture should hold its shape; if it is too loose, add a tablespoon of flour.
Pan-fry the patties
20 minHeat the oil in a skillet. Spoon the mixture into the hot oil and shape into patties about 1 cm thick. Cook over medium heat for 3–4 minutes per side, until golden.
Serve
Drain the patties on a paper towel and serve warm with sour cream.
Tip: Flip the patties only when they release easily from the pan—the cheese binds them together as they cook, but they will fall apart if flipped too soon.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 516 kcal
- Protein
- 18 g
- Carbohydrates
- 47 g
- of which sugars
- 1.9 g
- Fat
- 30 g
- of which saturates
- 11 g
- Fiber
- 5.9 g
- Salt
- 2.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Pohánkové placky so syrom a jarnou cibuľkou
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