Hreczanyki – Patties with Buckwheat

Kresowe kotlety z kasza gryczaną

Hreczanyki – patties with buckwheat and ground meat – are of Ukrainian origins, still after XX century war migration they came to Poland and now they are a popular dish in a region of Bieszczady. I was looking for a dish that links Poland and Ukraine.

Hreczanyki - Patties with Buckwheat


  • 450 g /1 lb ground pork (or beef)
  • 1 cup buckwheat
  • 2 eggs
  • large onion
  • 1 garlic clove
  • salt and pepper
  • half teaspoon marjoram

Cook buckwheat according to the directions on the box. I cook mine this way: I rinse buckwheat few times, drain and place in a saucepan, then pour two times more water than buckwheat – in this case 2 cups, add half a teaspoon of salt. I cover a saucepan with a lid, bring to boil. Then I put off the fire and wait the buckwheat to absorb water. If necessary I turn on the gas again, bring to boil and turn off the gas. After several minutes buckwheat should be ready.

Saute diced onion.

Place cooled buckwheat, onion and meat in a bowl. Add eggs, chopped garlic, salt, pepper and marjoram. Combine all well.

With wet hands form small flattened patties. Pan fry them in hot oil. Once patties are brownish turn them over and fry few more minutes.

Hreczanyki – Patties with Buckwheat are great with stewed cabbage, mushroom sauce or garlic and cream sauce.

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Hreczanyki - Patties with Buckwheat served

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