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Buckwheat Meat Patties are filled with protein, healthy grains, and veggies. They’re perfect as an appetizer, side dish, or entree. Best of all, you can whip up a batch using the ingredients you likely already have hanging out in your kitchen!
Buckwheat Meat Patties are a popular Eastern European dish. In Ukraine, they are called “hrechanyky”. They land somewhere in between a hamburger and a breakfast sausage patty, but are made much more filling with the addition of hearty buckwheat (that’s right: buckwheat isn’t just good for making breakfast cereal). With a simple seasoning of paprika, salt, and pepper, these patties are ultra-savory, yet extremely versatile.
Their simplicity makes this recipe the perfect candidate for meal prepping. Make a batch (or three!) on a slow Sunday and have quick protein on hand for the rest of the week or month (freezing instructions below). When you need an easy, no-fuss meal, pull some patties out and sandwich them between brioche buns (we love doing this with salmon cakes too), use them as a salad topper, or pair them with a vegetable dish.
Did you know? Buckwheat is a gluten-free grain that touts a nutty, toasty flavor. For those who are Celiac or simply watching their gluten intake, it’s a great, filling substitute to rice.
What are Buckwheat Meat Patties?
There are many different variations of buckwheat meat patties, but a few key ingredients always remain: ground meat, buckwheat, and eggs to bind everything together.
- Flavor – The richness of the ground meat (a combination of chicken and beef in this recipe) is balanced by the earthiness of the buckwheat and veggies. Although these patties are packed with flavor, they are neutral enough that both kids and adults alike enjoy them.
- Texture – These patties serve up quite the bite. By blending the onions and carrots, the juices of the veggies are released into the meat, making the patties ultra-moist. This is contrasted by the firm, yet chewy, texture of the cooked buckwheat grouts.
- Time Required to Prepare – These patties come together in about an hour and don’t require any fancy cooking techniques. All you need to know how to do is blend, mix, and form a patty with your hands.
Hot Tip: Have an ultra-picky eater in your house who scoffs at the sight of vegetables? These patties are a stealthy way to sneak a serving onto their plate.
How to Make Buckwheat Meat Patties
With just a few simple steps, these patties come together in no time.
- Make the Patty Mixture: Whip up the patty mixture by first cooking your buckwheat. Then, puree sauteed carrots and onions. Combine buckwheat and veggies with eggs, ground meat, paprika, salt, and pepper. Don’t be afraid to be generous with the seasoning. Using your hand or a slotted spoon, mix until combined.
- Form the Patties: Form a nice, palm-sized patty in your hand. It doesn’t have to be perfect, but you’ll want to make each one is a similar size for even cooking.
- Brown and Bake: Brown each side of the patty and transfer to a lined baking sheet. Repeat until you use all of the meat mixture. Finish cooking the patties in the oven. Enjoy!
Tips for Making Buckwheat Meat Patties
- Preparing buckwheat and veggies. Ensuring that both the buckwheat and veggies are cooked properly will make a world of difference when it comes to nailing the texture. Softening the buckwheat grouts and pureeing the carrots and onions also allows the patties to bind more effectively with the eggs, meat, and seasoning.
- Dealing with stickiness. Typically, the mixture won’t stick too much, but if you find that it does feel free to coat your hands with a bit of water in between patties.
- Browning is crucial. Browning is one of the most crucial steps to yield a perfect texture. This process cooks off any excess fat, locks moisture inside the patties, and ensures they don’t fall apart. Just make sure you don’t brown them in the pan too long, as they will finishing cooking in the oven.
- Sneak in more veggies. If you want to up the veggie content (without your kids knowing!), saute and puree in some zucchini and garlic too.
Serving Buckwheat Meat Patties
There are many ways to enjoy your buckwheat patties. To serve them more traditionally, top them with a bit of sour cream and serve them alongside pickled veggies (great for winter) or a fresh cabbage salad (perfect for summer).
If you want to veer off the traditional track, pop them in between a freshly baked brioche bun for a fun spin on a burger. You can top them with cheddar cheese, tomatoes, onions, and all the usual suspects.
Making Buckwheat Meat Patties In Advance
Whether you’re prepping ahead for party in a couple of days or freezing a batch for the next couple of months, buckwheat meat patties can easily be prepared in advance.
- Refrigerating: Place completely cooled patties in an airtight storage container in the fridge. They will last for up to a week. To reheat, pop in the oven until warmed through or in the air fryer for a couple of minutes.
- Freezing: Place completely cooled patties in a single layer on a lined baking tray. Pop into the freezer. Once frozen, transfer to a freezer-safe plastic storage bag. To reheat, follow either method above.
FAQ
What are the benefits of eating buckwheat?
Buckwheat is so healthy it’s considered a “superfood”. It’s a trifecta of protein, fiber, and nutrients.
How long does cooked buckwheat stays fresh?
Cooked buckwheat lasts for 3-5 days when stored in an airtight container in the fridge. Use leftovers as a salad topping or side dish.
Can you freeze buckwheat?
Buckwheat is great for freezing and is wonderful to have on hand. Once you cook your buckwheat, allow it to cool down completely. Transfer it into a freezer safe plastic bag in your desired portions. Reheat in the microwave with a little bit of water.
What are different types of buckwheat?
There are two types of buckwheats that are grown for consumption: common buckwheat (used in this recipe) and Tartary buckwheat (tougher and typically ground into flour).
More Buckwheat Recipes
- Healthy Buckwheat Soup – Hearty beef or pork soup
- Stewed Buckwheat And Beef – Classic Ukrainian/Russian comfort food
- Stuffed Bell Peppers – Mushroom and buckwheat stuffed peppers
- Buckwheat with Mushrooms – Healthy vegetarian dish
- Buckwheat Pancakes – Earthy, nutty and fluffy!
Recipe
Buckwheat Meat Patties Recipe
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Servings
10 Servings
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Recipe contributed by: Natalya Drozhzhin
Buckwheat Meat Patties are filled with protein, healthy grains, and veggies. They're perfect as an appetizer, side dish, or entree.
Ingredients
- 1 cup buckwheat
- 1 lb ground chicken
- 1 lb ground beef
- 1 onion diced
- 2 carrots shredded
- 2 large eggs
- 1 tbsp ground black pepper
- 1 tsp paprika
- 2 tbsp salt adjust to taste
- 2 tbsp oil
US Units – Metric
Instructions
Prepare ingredients. Boil buckwheat in 2 cups of water until fully cooked.
Preheat a skillet with oil over medium heat. Add in diced onion and grated carrots. Cook until mixture is softened. Puree with a blender.
Combine buckwheat, eggs, vegetables, ground meats, and seasoning. Stir to combine until you get an even mixture.
Form a patty about the size of your palm. Preheat a non stick skillet on medium highheat, and brown both sides of each patty. Place them on a baking sheet.
Bake for about 30 minutes at 350°F. Serve immediately.
Nutrition Facts
Buckwheat Meat Patties Recipe
Amount Per Serving
Calories 287 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g25%
Cholesterol 104mg35%
Sodium 1475mg61%
Potassium 518mg15%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 1g1%
Protein 19g38%
Vitamin A 2200IU44%
Vitamin C 1.6mg2%
Calcium 28mg3%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Posted June 16, 2021
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KarlaNov 15, 2023 Do you add any water to the carrot/onion mixture when you blend it?
Natalya DrozhzhinNov 15, 2023 Hey Karla, I do not add any water. It'll blend easily without any water. Enjoy!
KathleenDec 4, 2023 Mine didn't blend without water. I had to add some...which I think resulted in the meat mixture being to moist and the patties then falling apart in the pan. Very frustrating. An extra egg and a bit of cornmeal corrected it and the rest of them turned out nicely. Much more savoury and tasty then I expected. Half the salt though! I used 1.5-2t for a half recipe and it was plenty.
Natalya DrozhzhinDec 4, 2023 Thanks for sharing what worked for you Kathleen. 🙂
AmandaSep 19, 2023 Can I use two lbs of beef, instead of ground chicken? Or a lb of beef and a lb of lamb?
Natalya DrozhzhinSep 19, 2023 Hi Amanda, Feel free to use your protein of choice!
NelyaMar 12, 2023 Really good! I typically love the ground onion, but these were amazing too. Except 1 tbsp salt.
Natalya DrozhzhinMar 12, 2023 Hi Nelya, I am glad to hear that this recipe was a success. Thank you for sharing your feedback. Enjoy!
NelyaJan 13, 2023 Trying these tomorrow! Love that they’re baked
Natalya DrozhzhinJan 13, 2023 Hi Nelya, I hope you love them as much as we do! Good luck and enjoy!
AshaSep 1, 2022 Is it ok to just pan fry the patties ( no oven)?
Natalya DrozhzhinSep 1, 2022 Hey Asha, yes it is but you have to make sure that they are fully cooked. Enjoy!
AshaNov 8, 2022 Thanks! They came out really great in the oven, so I'll probably stick with that 🙂 We had them with gravy once, and Japanese katsu curry sauce another time- so versatile!
Natalya DrozhzhinNov 8, 2022 So glad to hear that!! Having them with gravy sounds so delicious! Thank you for getting back to me with the results! Enjoy!
SalwaJun 18, 2022 whats the best way to freeze them raw before cooking?
Natalya DrozhzhinJun 19, 2022 Hi Salwa, for freezing you'll want to cook them first. Place completely cooled patties in a single layer on a lined baking tray. Pop into the freezer. Once frozen, transfer to a freezer-safe plastic storage bag. Reheat in an oven or air fryer. Enjoy!
SalwaJul 16, 2022 HI, making these now 😀 How many patties are in each serving? Also, is the measurement for the buckwheat of them dry or after cooking?
Thank you!!Natalya DrozhzhinJul 16, 2022 Hi, this would be uncooked buckwheat. We make them pretty large in size, about 2 per serving. But it would depend how large you make them. Enjoy
KseniyaOct 9, 2021 Hello, these are my favorite ones! I make a sour cream souse for them with fresh squeezed garlic and fresh chopped dill for dipping. Thanks for sharing!
Natalya DrozhzhinOct 10, 2021 Ohh I love the idea of the dipping sauce that sounds amazing!! You should share the recipe 🙂
leeOct 1, 2021 Did a half batch and used only ground/minced turkey added some spices(cumin,corriander,chilli,ginger) also spinach to the carrot onion mix.I love kasha and enjoy it on its own flavoured with chicken or vegetable stock but this recipe lends its self well to different flavours.Next time i'm going more traditional as my wife is Polish and she was brought up on kasha as a staple in the times of the transition from communism to more western thinking,Gdansk,Lech Wałęsa,and serious food shortages.
Natalya DrozhzhinOct 1, 2021 Hello Lee, I love that you have been playing with all sorts of variations! The one you made sounds amazing, if you try more variations I would love to hear about them 😊
MilaJul 16, 2021 Perfect, but I skipped ground chicken and also I ground buckwheat. They’re tasted very good, I got compliments from everyone.
Also, I think they need sauce as a final touch, white or red. I had red.Natalya DrozhzhinJul 17, 2021 Mila, that sounds delish! Glad you got to make them.
NatalieJun 18, 2021 Love the name! I am excited to try these. Love that there is chicken & beef. Look hearty & loaded with flavor!
Natalya DrozhzhinJun 18, 2021 Enjoy the recipe!
Andrea ThuesonJun 18, 2021 I was intrigued by the idea of adding buckwheat but also a bit nervous too. But the recipe was delish!
Natalya DrozhzhinJun 18, 2021 They are incredible right?! And it adds fiber to the meatballs, which is always a good thing 🙂
ValentinaJun 18, 2021 These buckwheat patties are so delicious and EASY to make! The perfect weeknight dinner with a side salad and potatoes!
Natalya DrozhzhinJun 18, 2021 So glad you loved the recipe, thank you for taking the time to comment!
WorkingMomOct 10, 2020 This sounds great as I'm trying to get away from grains and eat as health (and easy) as possible. I'm wondering if anyone's tried to freeze them yet?
I think they might freeze after the frying stage and then bake to thaw/cook?
Please share as I'd like to make a bunch to keep in the freezer to thaw at will.
Thanks!Natalya DrozhzhinOct 11, 2020 Hey, yes you can freeze them after they are fully cooked. Reheat in a. microwave, oven or a pan. Enjoy
RuslanaMay 6, 2020 Did you cover them in the oven?
Natalya DrozhzhinMay 6, 2020 Yes, keep them cover this way they don't dry out. Enjoy!
RuslanaMay 6, 2020 Thanks for the quick response. Just placed them in the oven 🤤🙂
Natalya DrozhzhinMay 6, 2020 I hope you love them. Keep me posted.
RuslanaMay 7, 2020 I loved them, and my sister and her kids loved them too. Kids kept asking for more 🙂Thanks. I used only 1tbsp salt but I salted the buckwheat a little when I was a cooking it so that probably made up for some of the salt too.
Natalya DrozhzhinMay 7, 2020 Hey Ruslana, I am so happy to hear that kids loved them. That's always the feedback. Thank you so much for sharing!
RachelNov 7, 2019 Are buckwheat and kasha the same thing?
And do you use whole or cracked buckwheat?
This recipe looks yummy.
Thanks!Natalya DrozhzhinNov 7, 2019 Hey Rachel, kasha is a general term for many different grains in Easter Europe. A lot of people do call buckwheat kasha. I do use whole buckwheat.
DonnaSep 24, 2019 Is there something I can replace the egg with? These sound delicious but my daughter has an egg allergy.
Natalya DrozhzhinSep 24, 2019 You can skip the eggs altogether. It helps them to stay firmly together but they will be ok without the eggs.
ArinaApr 11, 2018 These are really yummy, but I would like to say that they were way too salty. I could have gotten away with about half the salt and pepper. Otherwise, great recipe.
Natalya DrozhzhinMay 7, 2018 Wow, I do like things more on the salty side. Thanks for sharing feedback.
TanyaFeb 15, 2016 Made these and they were absolutely delicious!! Definitely a keeper. Thank you!
Natalya DrozhzhinFeb 16, 2016 Nice:) I read your comment while riding in a train and smiled big. People are probably wondering why 😉 lol
LanaFeb 2, 2016 So do you fry them and then bake them as well? Or just bake them in the oven?
Natalya DrozhzhinFeb 5, 2016 Fry them to create a crust and after that bake them. It adds a lot more flavor.
MariaJan 20, 2016 Can you use 2 pounds of ground chicken instead of the two ground meats?
Natalya DrozhzhinJan 20, 2016 Yes, that will work great!
