These patties are one of those “wait… what is this??” moments.
Crispy outside, juicy inside, deep umami flavor — and not a gram of meat.
Perfect if you want something hearty, budget-friendly, and surprisingly addictive.
- Ingredients (serves 2–3)
- 1 cup buckwheat (dry)
- 200–250 g mushrooms (champignons or any you like)
- 1 medium onion
- 1 egg
- 2–3 tbsp flour (adjust if needed)
- 1–2 tbsp soy sauce
- Salt & black pepper to taste
- Oil for frying
Step-by-step
- Rinse well and cook in salted water (ratio ~1:2) until tender.
Drain any excess liquid and let it cool slightly, this helps the patties hold their shape. - Finely chop mushrooms and onion.
Sauté on medium-high heat until mushrooms release moisture and it evaporates, everything turns golden and slightly caramelized. Add soy sauce at the end for that deep umami hit. - Combine:
- cooked buckwheat
- mushroom-onion mix
- egg
- flour
Season with pepper (and salt if needed — soy sauce already adds some).
Mix well and let it rest for 10 minutes — this helps everything bind together.
- Form small patties with slightly wet hands (less sticking, better texture).
- Heat oil in a pan and fry on medium heat until:
- golden and crispy outside
- soft and juicy inside
About 3–4 minutes per side.
Why this works (a bit of kitchen science)
- Buckwheat gives body + a slightly nutty, “meaty” texture
- Mushrooms + soy sauce = natural umami bomb (that’s why it tastes richer than it should)
- Egg + flour bind everything so the patties don’t fall apart
- Resting time = better structure and crispier result
