Savory Buckwheat And Mushroom Croquettes
Delicious croquettes combining nutty buckwheat and earthy mushrooms, perfect for any occasion.
Equipment
- Medium Saucepan
- Skillet
- Mixing Bowl
- Slotted Spoon
Ingredients
Ingredients
- 1 cup Buckwheat groats Uncooked
- 2 cups Mushrooms Finely chopped, such as cremini or shiitake
- 1 medium Onion Finely diced
- 2 cloves Garlic Minced
- 1/4 cup Parsley Freshly chopped
- 1 large Egg Acts as a binder
- 1 cup Breadcrumbs Preferably whole grain or panko
- to taste Salt
- to taste Pepper
- as needed oil Neutral oil For frying, such as vegetable or canola oil
Instructions
- Rinse buckwheat groats under cold water. In a medium saucepan, combine rinsed groats with 2 cups of water, bring to a boil, then simmer for 15 minutes until tender. Remove from heat and cool.
- Heat oil in a skillet over medium heat. Sauté diced onion for 5 minutes until translucent, then add minced garlic and sauté for an additional minute.
- Add finely chopped mushrooms to the skillet and cook for 8-10 minutes until browned. Season with salt and pepper, then cool the mixture.
- In a mixing bowl, combine cooked buckwheat, sautéed mushroom mixture, and chopped parsley. Stir well.
- Add the egg to the mixture and mix until fully incorporated.
- Gradually fold in breadcrumbs until the mixture holds together. Adjust with more breadcrumbs if too wet.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up.
- Shape the mixture into small patties or balls, about the size of a golf ball.
- Heat oil in a frying pan over medium-high heat. Fry croquettes for 3-4 minutes on each side until golden brown.
- Transfer cooked croquettes to a plate lined with paper towels to absorb excess oil.
- Serve warm, garnished with additional parsley and your favorite dipping sauce.
Notes
For variations, consider adding spices, more vegetables, or cheese. You can also bake instead of frying for a healthier option.