Sides
Grechaniki (Buckwheat Cakes)
Ingredients
- - 400g Buckwheat groats, cooked and cooled
- - 1 small Onion, finely chopped
- - whole Egg, large
- - 3 tbsp Plain flour
- - 1 tbsp Ground flaxseed
- - pinch Salt and pepper, to taste
- - 3 tbsp Vegetable oil, for frying
Method
- Soften the onion in a splash of oil over medium heat for 4 minutes, then let it cool slightly.
- In a bowl, combine the cooked buckwheat, cooked onion, egg, flour, flaxseed, salt and pepper, mixing until it holds together when pressed.
- Shape the mixture into small, flat patties about 7cm (2.75in) wide.
- Heat the oil in a frying pan over medium heat.
- Fry the patties for 3-4 minutes per side until firm and golden brown with crisp edges.
- Drain briefly on kitchen paper and serve warm.
Introduction: Grechaniki are firm little cakes made from cooked buckwheat groats, reflecting how deeply buckwheat is rooted in Belarusian farming and folklore, with vast buckwheat fields long a feature of the country’s rural landscape.
Cultural Background: Grechaniki are firm little cakes made from cooked buckwheat groats, reflecting how deeply buckwheat is rooted in Belarusian farming and folklore, with vast buckwheat fields long a feature of the country’s rural landscape. Crisp-edged and nutty, they make a satisfying side dish alongside roasted meats or mushroom sauces.
Tips: Let the buckwheat cool fully before shaping, as warm groats make the mixture too loose. Press the patties firmly when shaping so they hold together while frying.
Variations: Naturally vegetarian; for a vegan version replace the egg with an extra tablespoon of ground flaxseed mixed with water. Fold in finely chopped fried mushrooms for extra flavour and texture.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a dry frying pan over medium heat for 2 minutes per side.
Nutrition: Approx. per serving: 200 kcal · Protein 6g · Carbs 30g · Fat 6g
FAQs:
Q: Can I use leftover buckwheat from another meal?
A: Yes, day-old cooked buckwheat works particularly well as it holds its shape better than freshly cooked groats.