Description
These Buckwheat and Mushroom Croquettes are deliciously crispy on the outside and soft on the inside. Made with wholesome buckwheat groats, sautéed mushrooms, onions, and carrots, bound together with eggs and semolina, then coated in bread crumbs and pan-fried to golden perfection. A perfect vegetarian snack or appetizer that’s both hearty and flavorful.
Ingredients
Scale
Main Ingredients
- 1 cup buckwheat groats uncooked (yields about 3 cups cooked)
- 1/2 lb white button mushrooms, sliced
- 1 medium onion, diced
- 1 medium carrot, grated on large holes
- 2 large eggs, divided
- 1 Tbsp semolina flour
- Salt and pepper to taste
- 3/4 cup plain bread crumbs
- Light olive oil to sauté and fry (approximately 3 Tbsp total)
Instructions
- Cook buckwheat: Rinse the buckwheat groats and cook with 1/2 tsp salt according to package instructions or as per the method mentioned on natashaskitchen.com. Once cooked and still warm, transfer the buckwheat to a food processor and blend until ground into a coarse texture. Transfer this ground buckwheat to a large mixing bowl.
- Sauté vegetables: Place a large skillet over medium heat and heat 2 Tbsp olive oil. Add the diced onion and grated carrot, sautéing for about 5 minutes until softened. Add the sliced mushrooms and continue cooking for another 5 minutes until the mushrooms are soft and cooked through. Transfer the sautéed vegetables to the food processor and pulse until finely minced or blended, then add to the bowl with the buckwheat.
- Combine ingredients: To the mixing bowl, add 1 egg, 1 Tbsp semolina flour, 1 tsp salt, and 1/4 tsp pepper (or adjust seasoning to your taste). Stir well to combine. If the mixture feels too dry to shape, add water 1 teaspoon at a time until it holds together well. Using wet hands, shape the mixture into flattened patties about the size of an egg.
- Bread the croquettes: Crack the remaining egg into a small bowl and beat with a fork. Place bread crumbs into a separate bowl. Dip each croquette first into the beaten egg, turning to coat completely, then roll it in the bread crumbs until fully coated. Place the breaded croquettes on a cutting board or plate ready for frying.
- Pan-fry croquettes: Heat a large deep pan over medium heat and add about 1/4 inch of olive oil. When the oil is hot enough that a croquette sizzles upon contact, add the croquettes in a single layer (do not overcrowd the pan). Fry each side for about 3 minutes until golden brown and crisp, about 6 minutes total. Cook in batches if necessary, adding more oil as needed. Drain on paper towels before serving.
Notes
- Make sure the buckwheat is cooked and still warm before processing for easiest blending.
- Use wet hands to shape the patties to prevent sticking.
- If the mixture is too crumbly, gradually add water to reach the right consistency.
- Adjust seasoning to taste before shaping the croquettes.
- Cook in batches if your pan is small to ensure even frying and avoid overcrowding.
- Drain fried croquettes on paper towels to remove excess oil.
