Buckwheat and Mushroom Croquettes

Buckwheat and Mushroom Croquettes have a crisp exterior and hearty, flavorful center. You won't be able to stop at just one! Serve with your favorite sauce. | natashaskitchen.com

These delicious buckwheat and mushroom croquettes will surprise your family (and probably you!!). We just love unique food experiences. See if your family can guess what’s inside these vegetarian croquettes (Kotleti).

The crisp exterior holds a hearty and flavorful mushroom and buckwheat filling. You won’t be able to stop at just one. They are so good served warm with marinara sauce, avocado ranch, mustard,…[insert your favorite sauce], whatever you can dream up!

Ingredients for Buckwheat Mushroom Croquettes:

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

OUR LATEST VIDEOS

Buckwheat and Mushroom Croquettes have a crisp exterior and hearty, flavorful center. You won't be able to stop at just one! Serve with your favorite sauce. | natashaskitchen.com

*Notes on Buckwheat: The very best buckwheat groats are found in European markets or Whole Foods. I’ve purchased them at stores like Winco before and it tends to turn to mush – although it isn’t as important in this recipe, but if you want to fall in love with this superfood called buckwheat, like we have, buy the good kind! Here’s the same package from Amazon that found at our local European/Russian store. Check out all our buckwheat recipes here.

How to Make Buckwheat Mushroom Croquettes:

1. Cook buckwheat according to this method with 1/2 tsp salt (meanwhile continue with step 2). Transfer cooked warm buckwheat to a food processor or blender and blend until similar in consistency to ground beef then transfer to a large mixing bowl. No need to wash the food processor yet, you’ll use it again. 

2. Place a large skillet over medium heat and add 2 Tbsp oil along with chopped onion and grated carrot. Saute 5 minutes or until softened then add sliced mushrooms and cook another 5 minutes until soft. Transfer mixture to a food processor and pulse until minced/blended then add to the mixing bowl with buckwheat.

Buckwheat and Mushroom Croquettes have a crisp exterior and hearty, flavorful center. You won't be able to stop at just one! Serve with your favorite sauce. | natashaskitchen.com

3. 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.

4. Crack 1 egg into a small bowl and beat with a fork. In a second bowl, pour 3/4 cup bread crumbs. Dip the molded croquettes into the beaten eggs, turning with a fork to coat then roll in bread crumbs until fully coated and transfer to a cutting board.

5. Once all croquettes are breaded, heat a large deep pan over medium heat and add 1/4″ oil. Once oil is hot (the croquette should sizzle when added to the pan), arrange croquettes inside the pan and saute 3 minutes per side or until golden brown (6 minutes total). If your skillet doesn’t accommodate all the croquettes at once, cook in batches adding extra oil as needed.

Buckwheat and Mushroom Croquettes have a crisp exterior and hearty, flavorful center. You won't be able to stop at just one! Serve with your favorite sauce. | natashaskitchen.com

These buckwheat and mushroom croquettes really are as crisp as they look. So yummy!! By the way, we’re still living with my parents (house hunting month #10), which just means we have extra taste testers around and my parents enjoyed these very much :).

Buckwheat and Mushroom Croquettes have a crisp exterior and hearty, flavorful center. You won't be able to stop at just one! Serve with your favorite sauce. | natashaskitchen.com

⬇️ Print-Friendly for Buckwheat-Mushroom Croquettes:

Buckwheat and Mushroom Croquettes

5 from 10 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6-$8
Servings: 13 to 14 croquettes

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Buckwheat and Mushroom Croquettes have a crisp exterior and hearty, flavorful center. You won't be able to stop at just one! Serve with your favorite sauce. | natashaskitchen.com

Q: Have you discovered the goodness of buckwheat – I mean, real buckwheat groats and not just buckwheat flour? We are completely smitten with it and so our our kiddos. Click here to see all of our yummy buckwheat recipes. What’s YOUR favorite buckwheat recipe? 

Buckwheat and Mushroom Croquettes have a crisp exterior and hearty, flavorful center. You won't be able to stop at just one! Serve with your favorite sauce. | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Ksusha. A
    January 21, 2018

    Great recipe. My kids really liked it!
    Turned out great the first time!

    Unfortunately the second batch was kind of a yummy fail. I put extra veggies and left the batch in the fridge overnight which might be also a reason the batch was soggy? Not sure..

    Also, do you think they would fall apart if I added canned beef next time? Maybe stick a chunk of cheese inside too? Reply

    • Natasha
      natashaskitchen
      January 22, 2018

      Hi Ksusha, I think refrigerating it overnight might change the consistency of the mixture as the buckwheat absorbs some of the moisture. I haven’t tried with canned beef or cheese but those sound like interesting experiments! Reply

  • Jacky
    November 24, 2017

    Hi Natasha,
    Do you have any advice on how long and on what temp to bake these? I like to avoid frying where possible. For instance when I make my moms bitochki, I fry them for only two minutes each side and then into the oven they go! Thanks Reply

    • Natasha
      natashaskitchen
      November 24, 2017

      Hi Jacky, I suppose that would work although I’m not sure if it would make them much healthier since it is only 3 minutes needed per side on these :). The ingredients are mostly already cooked except the egg so it doesn’t take much to get these cooked through. I hope you love the recipe! Reply

  • Ruby
    September 13, 2017

    Made these yesterday and they came out very nice. Wonder if it’s possible to make a bigger batch and freeze some of the mixture for later frying. Have you ever tried? Reply

    • Natasha
      natashaskitchen
      September 13, 2017

      Hi Ruby, I’m so glad you enjoyed the recipe!! 🙂 I haven’t tried freezing the mixture but I think it could work to form the patties then freeze in a single layer. I would thaw in the refrigerator before frying. If you test this out, let me know how it goes 🙂 Reply

      • Ruby
        September 14, 2017

        Ok, I will experiment and report back 😉 Reply

        • Natasha's Kitchen
          September 14, 2017

          Thanks Ruby! Reply

  • Olga
    July 12, 2017

    Made these yesterday. They were so good! My family loved them. Gonna make them another time, that’s for sure. Reply

    • Natasha's Kitchen
      July 12, 2017

      Awesome! I’m glad to hear your family enjoys them as much as mine does! Thanks for sharing your excellent recipe Olga! Reply

  • Julie Guillemette
    July 10, 2017

    Will try this recipe for sure! We tried turkey-buckwheat burger recipe (not one of yours! ;-)) and we really liked it, so I do not doubt I will love this recipe!

    P.S. Hope you found a house since posting this recipe in March 2017! 🙂 Reply

    • Natasha
      natashaskitchen
      July 10, 2017

      Hi Julie! I hope you love the recipe! We found land (finally!) and are working on building our dream home 🙂 Reply

      • Violetta
        February 12, 2018

        Can I ask where is it?! 😊 Reply

        • Violetta
          February 12, 2018

          I am from St.Petersburg
          /Russia and I love watch your videos and you recepies. 👍👌😉

          My daughter very picky on food and when I start to cook food by your recepies she eat pretty much every time 😁 Reply

        • Natasha
          natashaskitchen
          February 12, 2018

          Yes, we live in Idaho, USA 🙂 Reply

  • Marilyn
    April 25, 2017

    I never thought of or even heard of a buckwheat/mushroom combination, but it’s a wonderful marriage! Absolutely delicious – an earthy flavour. Will definitely make again and again. Thank you! Reply

    • Natasha's Kitchen
      April 25, 2017

      You’re welcome Marilyn! I’m happy you enjoyed the recipe! Reply

  • Natalya
    April 10, 2017

    Very good! I love it and my family love it, even my granddaughter, she is only 3, eat it. Will make again. Reply

    • Natasha's Kitchen
      April 10, 2017

      I’m happy to hear that your family enjoys the recipe as much as mine does! Thank you for sharing Natalya 😀 Reply

  • March 20, 2017

    YUM!!! I’ve always been scared to make these but you make it look so easy! I’ll have to give them a try now 🙂 Reply

    • Natasha's Kitchen
      March 20, 2017

      They really are that easy! Please let me know what you think Lindsay! 🙂 Reply

  • ally
    March 16, 2017

    Yay! adorable recipe, Natasha! These look really interesting^^ I`m a huge fan of your chicken-mushroom patties, so I NEED to try these little babies 🙂 but one question, haven`t got semolina in my kitchen right now, so could bread crumbs be a good substitution? thank you =* Reply

    • Natasha
      natashaskitchen
      March 16, 2017

      Hi Ally, I like the texture that semolina provides but I think you could make it work with the bread crumbs 🙂 I hope you love the recipe! Reply

  • Olga
    March 15, 2017

    We really dislike mushroom over here. So I will make it without them. Think it will still taste alright? Reply

    • Natasha
      natashaskitchen
      March 16, 2017

      Hi Olga, the mushrooms are important in this recipe both for flavor and to help bind the croquettes together. It might possibly work if you added carrots and more onion and then blended those 2 together before mixing it into the buckwheat. Reply

    • Susan
      March 21, 2017

      I think you might be able to substitute mushrooms for extra-firm tofu (drained on paper towels) or beans. I can see either one working well with buckwheat. But I would add more flavors such as garlic, dill, parsley. This is just a guess since I’ve never made these. Nor have I even heard of these, and I’m Moldavian. But they do sound good. Reply

  • vivian
    March 15, 2017

    I made these for myself for dinner tonight. When I was little (and not vegetarian) my mother used to make meat kotleti and this recipe brought back some fond memories. I struggled a bit with the recipe in terms of the wetness of the final mixture, and ended up not using the gg for most of the croquettes because they were already very moist and were falling apart in the egg wash. I think it was probably the buckwheat that I used. However, the end result was totally worth it, and I am looking forward to eating them again. I made a lemon and dill yogurt sauce to go with them, and the whole thing was so good. Thanks so much for this recipe! Reply

    • Natasha
      natashaskitchen
      March 16, 2017

      Hi Vivian! It could be the buckwheat. There are some varieties absorb way more water and end up mushy when cooked. Check my note towards the top third of the post on different kinds of buckwheat which might help for next time! 🙂 Reply

  • Isabel Bitarian
    March 13, 2017

    These look delish. What’s the red sauce? Reply

    • Natasha
      natashaskitchen
      March 13, 2017

      Thank you! It’s marinara sauce. You can use homemade marinara, store-bought or use your favorite sauce, whether it’s avocado ranch, ketchup… it works well with alot of different options 🙂 Reply

  • Anastasia
    March 8, 2017

    This combination sounds delicious! My babushka often makes kotleti, but I’m not a huge fan of ground meat… so I’m really looking forward to trying this recipe. Hopefully I will get the babushka stamp of approval 🙂 Reply

    • Natasha
      natashaskitchen
      March 9, 2017

      Oh I hope she loves this!! 🙂 Reply

  • Natalie
    March 8, 2017

    Can I just use regular flour ? Reply

    • Natasha
      natashaskitchen
      March 8, 2017

      I like the texture of the semolina in these, but I think you could make flour work. You might start with half the amount so the mixture doesn’t end up too dry. Reply

  • March 8, 2017

    waeoooo , awesome recipe, my kids really love your recipes,
    you make my day Reply

    • Natasha
      natashaskitchen
      March 8, 2017

      I’m so happy to hear that!! Thanks for sharing that with us 🙂 Reply

  • Amy
    March 7, 2017

    Hi 🙂 so on the ingredients list it says we need 1 cup of uncooked and 3 cups of cooked buckwheat..so do we cook 3 cups or 1? Reply

    • Natasha
      natashaskitchen
      March 7, 2017

      Amy, cook 1 cup of buckwheat. Reply

  • Vicki
    March 7, 2017

    Wow amazing idea. Thanks I’m definitely going to try making them. Natasha dear God bless you and your work. Reply

    • Natasha
      natashaskitchen
      March 7, 2017

      Thank you Vicki and I hope you love the recipe. You’re so nice! God bless you also 🙂 Reply

Add comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.