Buckwheat and Mushroom Croquettes
These vegetarian buckwheat and mushroom croquettes will surprise your family! They have a crisp exterior holds a hearty and flavorful filling. You won't be able to stop at just one. Serve warm with your favorite dipping sauce.
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.com
Ingredients
- 1 cup buckwheat groats un-cooked (3 cups cooked*)
- 1/2 lb white button mushrooms (sliced)
- 1 medium onion (diced)
- 1 medium carrot (grated on large holes)
- 2 large eggs (divided)
- 1 Tbsp semolina flour
- Salt and pepper to taste
- 3/4 cup plain bread crumbs
- Light Olive oil to sauté
Steps
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Cook buckwheat with 1/2 tsp salt (see easy method on natashaskitchen.com). Meanwhile continue with step 2. Transfer cooked warm buckwheat to a food processor or blender and blend until ground then transfer to a large mixing bowl.
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Place a large skillet over medium heat and add 2 Tbsp oil along with chopped onion and grated carrot. Saute 5 min or until softened then add sliced mushrooms and cook another 5 min until soft. Transfer mixture to food processor and pulse until minced/blended then add to the mixing bowl with buckwheat.
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Add 1 egg, 1 Tbsp semolina, 1 tsp salt, 1/4 tsp pepper (or season to taste) then stir well to combine. With wet hands, form mixture into flattened patties (about the size of an egg). If your mixture seems too dry to mold into patties, add a little water 1 tsp at a time.
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Crack 1 egg into a small bowl and beat with a fork. In a second bowl, add 3/4 cup bread crumbs. Dip molded croquettes into beaten eggs, turning with a fork to coat then roll in bread crumbs until fully coated and transfer to a cutting board.
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Once all croquettes are breaded, heat a large deep pan over medium heat and add 1/4" oil. Once oil is hot (the croquette will sizzle when added), arrange croquettes inside the pan and saute 3 min per side or until golden brown (6 min total). If your skillet is smaller, cook in batches adding oil as needed.
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