Buckwheat and Mushroom Croquettes
User Reviews
5
26 reviews
Excellent
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
13 to 14 croquettes
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Course
Main Course
Buckwheat and Mushroom Croquettes
Report
Buckwheat and Mushroom Croquettes combine cooked buckwheat groats pureed for texture with sautéed onions, grated carrot, and finely minced mushrooms. The mixture is seasoned, bound with egg and semolina, then formed into patties coated in egg and breadcrumbs before frying to a crispy brown exterior. These croquettes deliver an earthy flavor and tender interior.
Description
This recipe blends buckwheat groats, lightly processed for a smoother consistency, with vegetables sautéed until soft and minced to integrate evenly. The mixture includes eggs and semolina flour to bind the ingredients, seasoned simply with salt and pepper. Shaping the croquettes with wet hands prevents sticking, and the egg and breadcrumb coating forms a golden crust when pan-fried in olive oil.
The resulting croquettes feature a combination of nutty buckwheat and umami from mushrooms with a gentle sweetness from carrots. Their size approximates that of an egg, offering a convenient, crispy-tender snack or side dish. The croquettes can be shaped slightly flattened for even frying.
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Ingredients
- 1 cup buckwheat groats 3 cups cooked, uncooked
- 1/2 lb white button mushrooms sliced
- 1 onion diced, medium
- 1 carrot grated on large holes, medium
- 2 egg divided, large
- 1 Tbsp semolina flour
- salt to taste
- black pepper to taste
- 3/4 cup bread crumbs plain
- olive oil light, to sauté
Instructions
- Cook buckwheat with 1/2 tsp salt (see easy method on natashaskitchen.com). Meanwhile continue with step 2. Transfer cooked warm buckwheat to a food processor or blender and blend until ground then transfer to a large mixing bowl.
- Place a large skillet over medium heat and add 2 Tbsp oil along with chopped onion and grated carrot. Saute 5 min or until softened then add sliced mushrooms and cook another 5 min until soft. Transfer mixture to food processor and pulse until minced/blended then add to the mixing bowl with buckwheat.
- Add 1 egg, 1 Tbsp semolina, 1 tsp salt, 1/4 tsp pepper (or season to taste) then stir well to combine. With wet hands, form mixture into flattened patties (about the size of an egg). If your mixture seems too dry to mold into patties, add a little water 1 tsp at a time.
- Crack 1 egg into a small bowl and beat with a fork. In a second bowl, add 3/4 cup bread crumbs. Dip molded croquettes into beaten eggs, turning with a fork to coat then roll in bread crumbs until fully coated and transfer to a cutting board.
- Once all croquettes are breaded, heat a large deep pan over medium heat and add 1/4" oil. Once oil is hot (the croquette will sizzle when added), arrange croquettes inside the pan and saute 3 min per side or until golden brown (6 min total). If your skillet is smaller, cook in batches adding oil as needed.
Genuine Reviews
User Reviews
Overall Rating
5
26 reviews
Excellent
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