Description
Crispy, golden croquettes made with buckwheat, mushrooms, and vegetables. Perfect as an appetizer or a snack, served with your favorite dipping sauce.
Ingredients
- For the Croquettes:
- 1 cup buckwheat groats (uncooked, will yield 3 cups cooked)
- ½ lb white button mushrooms, sliced
- 1 medium onion, diced
- 1 medium carrot, grated on large holes
- 2 large eggs, divided
- 1 tablespoon semolina flour
- Salt and pepper, to taste
- ¾ cup plain bread crumbs
- Light olive oil for sautéing
Instructions
- Cook the Buckwheat: Cook the buckwheat with ½ teaspoon of salt (check the easy method on NatashasKitchen.com for details). Once cooked, transfer the warm buckwheat to a food processor or blender and pulse until ground. Transfer to a large mixing bowl.
- Prepare the Vegetables: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the diced onion and grated carrot, sautéing for about 5 minutes until softened. Add the sliced mushrooms and cook for another 5 minutes until the mushrooms are soft. Transfer the mixture to the food processor and pulse until minced. Add the vegetable mixture to the mixing bowl with the buckwheat.
- Combine the Mixture: To the buckwheat and vegetable mixture, add 1 egg, 1 tablespoon semolina flour, 1 teaspoon salt, and ¼ teaspoon pepper (or adjust to taste). Stir well to combine. If the mixture seems too dry to mold into patties, add a little water, 1 teaspoon at a time.
- Form the Croquettes: With wet hands, form the mixture into flattened patties about the size of an egg.
- Bread the Croquettes: Crack 1 egg into a small bowl and beat it with a fork. In a second bowl, add the bread crumbs. Dip each croquette into the beaten egg, turning to coat, then roll it in the bread crumbs until fully coated. Place the breaded croquettes on a cutting board.
- Cook the Croquettes: Heat ¼ inch of oil in a large deep pan over medium heat. Once the oil is hot (the croquette should sizzle when added), arrange the croquettes in the pan. Sauté for about 3 minutes per side, or until golden brown, for a total of 6 minutes. If your skillet is smaller, cook the croquettes in batches, adding oil as needed.
- Serve: Serve the croquettes warm with your favorite dipping sauce.
Notes
- For an extra crispy crust, you can double coat the croquettes by dipping them back in the egg and breadcrumbs a second time before frying.
- These croquettes also make a great addition to a vegetarian meal or as a hearty snack.
- If you prefer a gluten-free version, you can swap the breadcrumbs with gluten-free breadcrumbs or crushed cornflakes.
Nutrition
- Serving Size: 1 croquette
- Calories: 90
- Sugar: 2g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
