Lenten Buckwheat and Mushroom Patties That Taste Like Meat

In taste, these buckwheat patties are almost indistinguishable from meat patties, because buckwheat contains the same eight essential amino acids found in meat: tryptophan, phenylalanine, lysine, leucine, isoleucine, methionine, valine, and threonine. The amino acids in this plant-based dish are better balanced and easier to digest than those in animal products. Also, buckwheat is gluten-free, making it suitable for people with gluten intolerance.

Ingredients: 1 cup dry buckwheat groats, 500 g mushrooms, 3 medium onions, 1–2 potatoes, 3 sprigs each of fresh dill and parsley, vegetable oil for frying, salt and black pepper to taste, breadcrumbs for coating the patties.

Rinse the buckwheat groats. Add two cups of boiling water and salt, then bring to a boil. Reduce the heat to low, cover, and cook until done.

Sauté the chopped mushrooms with the onions in oil, then transfer to a blender and puree until smooth.

Mix the mushroom puree with the cooked buckwheat, add the chopped herbs, and season with salt and pepper.

To make the mixture stickier, add grated potato or a bit of starch.

With wet hands, shape the patties, coat them in breadcrumbs, and fry them over low heat in oil.

Once cooked, place the patties in a pot and put the pot in a warm oven (140°F). Let them steam under a lid for 10 minutes.

Life Hack

Bake the patties in tomato or mushroom sauce after frying to make them juicier. If you are not observing a fast, bake them in a sour cream sauce.