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

This post may contain affiliate links. Read my disclosure policy.

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

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. 

Two photos of a food processor with buckwheat in it

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.

Two photos of bowls with a mixture for buckwheat and mushroom croquettes

A buckwheat and mushroom croquette shaped in someone\'s hand

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.

Two photos of a buckwheat and mushroom croquette being put through an egg wash and breadcrumbs Three rows of buckwheat and mushroom croquettes on a cutting boards

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 13 votes
Author: Natasha of NatashasKitchen.com
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.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients 

Servings: 13 to 14 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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Course: Main Course
Cuisine: Russian, Ukrainian
Keyword: Buckwheat and Mushroom Croquettes
Skill Level: Easy
Cost to Make: $
Natasha's Kitchen Cookbook

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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Craig
    March 3, 2023

    These are great. I did not have seminola flour so I used psyllium husk powder. I also got the mixture a little too wet,(maybe I didn’t cook the buckwheat long enough) so I added more psyllium husk powder to get the patties to hold together. It was fantastic and I got a dose of fiber too.

    I use psyllium husk powder when making salmon patties and it works out great. No wheat at all in the salmon patties.

    Reply

    • Natashas Kitchen
      March 3, 2023

      Thank you so much for sharing that with me, Craig!

      Reply

  • Anastasia
    April 20, 2020

    Was looking for something different to make with the 5 lbs of mushrooms I bought – these came out divine! Like little risotto balls – but so much healthier. Important note in case anyone else doesn’t have all ingredients – successfully made with substituting:
    Semolina Flour for Potato Flour AND instead of Buckwheat used Barley.
    Will make more and freeze in patty form next! So so good. Thank you Natasha!

    Reply

    • Natasha's Kitchen
      April 20, 2020

      Hello Anastacia, thank you so much for sharing some of the substitute ingredients that you used for this recipe. I am so glad that it worked and the end result was amazing. Thanks for giving excellent feedback!

      Reply

As Featured On

Never Go "Hangry" Again!

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