Buckwheat Mushroom Patties

Name: Buckwheat Mushroom Patties
Total time: 45 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Buckwheat groats — 80 g; Button mushrooms — 140 g; Onions — 70 g; Wheat flour — 25 g; Breadcrumbs — 25 g; Sunflower oil — 15 ml; Salt — 2 g; Ground black pepper — 1 g

Light, savory patties made with buckwheat, sautéed mushrooms, and onion. Hold their shape thanks to flour and breading—great with a fresh salad or roasted vegetables.

Time: 45 min
Serving: 625 kcal
Ingredients: ≈ $1.66
Protein: 23 g

Meat-free Hearty

Ingredients

1 Buckwheat groatspack 800 g ≈ $5.00 80 g
2 Button mushrooms≈ $7.50 per kg 140 g
3 Onions≈ $1.60 per kg 70 g
4 Wheat flour 25 g
5 Breadcrumbs 25 g
6 Sunflower oil 15 ml
7 Salt 2 g
8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Rinse the buckwheat¹, cover with 180 ml water, and simmer for 15 minutes until tender, then let cool for 5 minutes.
Finely chop the onion³ and mushrooms, then sauté in 7 g oil for 8–10 minutes until all moisture evaporates.
Mix the cooled buckwheat¹, mushrooms, onion³, flour, salt, and pepper. Mash with a spoon until the mixture sticks together.
Shape into 3–4 patties and coat in breadcrumbs.
Heat the remaining oil in a pan and fry the patties for 3–4 minutes per side until golden brown.
Cover and let steam for 2 minutes on low heat to warm through.

Tips

Why it works: Cool the buckwheat before shaping the cutlets so the mixture does not turn soft and holds its shape when frying. Cold buckwheat does not fall apart when mixed with moist mushrooms.
Substitutions: Instead of champignons, take 140 g of oyster mushrooms or 100 g of dried mushrooms (soak them in 100 ml of hot water for 10 minutes). Instead of breadcrumbs, coat the cutlets in 25 g of rolled oats for crunch.
Common mistakes: Cutlets fall apart when frying if you did not mash the mixture until sticky. Check it: if a lump does not hold its shape in your hand, add 5 g of flour.
Storing and reheating: Keep in the fridge for 3 days, reheat in a pan for 4 minutes on each side. Do not freeze, they lose their shape when thawed.
Serve with: Serve with 150 g of sauerkraut salad and 1 tablespoon of sour cream. Or with boiled beet and dill.

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Nutrition

Per serving and share of 2000 kcal

Calories	625 kcal	31%
Protein	23 g	30%
Fat	20 g	29%
Carbs	91 g	35%
Per 100 g	174 kcal

Cost

≈ $1.66per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is button mushrooms.

You will need

Stove

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