Buckwheat and Mushroom Croquettes

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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

*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.

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.

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 :).

⬇️ 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.

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Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

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

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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.

• Full Nutrition Label
• Nutrition Disclosure

Course: Main Course

Cuisine: Russian, Ukrainian

Keyword: Buckwheat and Mushroom Croquettes

Skill Level: Easy

Cost to Make: $

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?