German-style Buckwheat Patties

Ingredients

In this German adaptation of Hrechanyky, we incorporate German herbs and spices such as marjoram, caraway seeds, and parsley to infuse the patties with a distinct German flavor profile. Additionally, we add smoked bacon to enhance the smokiness and richness of the dish. German mustard and sour cream are used to provide a tangy element, which complements the flavors of the buckwheat and bacon. We alse have the original recipe for Hrechanyky, so you can check it out.

• 1 cup (200g) buckwheat groats 1 cup (200g) buckwheat groats
• 2 cups (470ml) water 2 cups (470ml) water
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 100g smoked bacon, finely chopped 100g smoked bacon, finely chopped
• 1 tablespoon German mustard 1 tablespoon German mustard
• 2 tablespoons sour cream 2 tablespoons sour cream
• 1 teaspoon marjoram 1 teaspoon marjoram
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 28g, 2g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the buckwheat groats under cold water and drain.
2. 2.
   In a saucepan, bring the water to a boil and add the rinsed buckwheat groats. Reduce heat, cover, and simmer for 15-20 minutes or until the buckwheat is tender and the water is absorbed.
3. 3.
   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the chopped smoked bacon to the pan and cook until crispy.
5. 5.
   In a large mixing bowl, combine the cooked buckwheat, sautéed onion and garlic mixture, smoked bacon, German mustard, sour cream, marjoram, caraway seeds, and chopped parsley. Season with salt and pepper to taste. Mix well until all the ingredients are evenly incorporated.
6. 6.
   Shape the mixture into patties of desired size.
7. 7.
   Heat a non-stick frying pan over medium heat and add a little vegetable oil. Cook the patties for about 4-5 minutes on each side, or until golden brown and crispy.
8. 8.
   Serve the German-style Buckwheat Patties hot, garnished with fresh parsley.

Treat your ingredients with care...

• Buckwheat groats — Make sure to rinse the buckwheat groats thoroughly before cooking to remove any impurities.
• German mustard — Use a good quality German mustard to add an authentic flavor to the patties.
• Smoked bacon — Opt for a high-quality smoked bacon to enhance the smoky taste of the dish.
• Marjoram — If you can't find marjoram, you can substitute it with dried oregano.
• Caraway seeds — Toasting the caraway seeds before adding them to the mixture will intensify their flavor.

Tips & Tricks

• For a vegetarian version, omit the smoked bacon and add some smoked paprika for a smoky flavor.
• Serve the German-style Buckwheat Patties with a dollop of German mustard or sour cream on top for extra tanginess.
• These patties can be enjoyed on their own or served in a burger bun with lettuce, tomato, and pickles for a delicious burger experience.
• Make a double batch of the patties and freeze them for later use. They can be easily reheated in a pan or oven.
• Experiment with different herbs and spices to customize the flavor profile of the patties.

Serving advice

Serve the German-style Buckwheat Patties as a main course accompanied by a fresh green salad or roasted vegetables. They can also be served as an appetizer with a dipping sauce of your choice.

Presentation advice

Arrange the German-style Buckwheat Patties on a platter, garnished with fresh parsley. Serve them with a side of German mustard or sour cream for dipping.