A plate of buckwheat patties on mushy peas with a green lettuce.

Buckwheat Patties with Pea Puree

3545 Min

Patties with a difference. A vegetarian dish in just a few steps. Buckwheat – the small grains are a pseudocereal and contain many excellent substances, with vitamins B1, B2 and E – and contain potassium, iron, calcium and magnesium.

Ingredients 2 Portions


  1. 1

    First bring 250 ml of water to a boil in a saucepan with a pinch of sea salt and a Kotányi Bay Leaf. Thoroughly rinse the buckwheat in a sieve.

  2. 2

    Then add the buckwheat and allow to simmer for 15–20 minutes. Then cover and allow to swell up.

  3. 3

    Wash the leaf spinach, pat it dry and finely chop it. Delicately crumble the feta.

  4. 4

    Now mix the buckwheat, curd cheese, feta, spinach and the chopped egg in a bowl. Mix well with salt, pepper, garlic powder and a raw egg.

  5. 5

    Then use wet hands to form small patties and toss them in sesame seeds. Fry in a pan of hot oil and pat dry with a piece of paper towel.

  6. 6

    Pea puree with a little chili is the perfect accompaniment for the patties. To make it, bring salted water to the boil and cook the peas until soft. Then strain the peas.

  7. 7

    Melt the butter in a tall saucepan, stirring constantly until it turns a nutty color. Add the peas and use a hand blender to puree. If the consistency is too thick, add milk or some of the cooking water from the peas. Season with salt, pepper and chili to taste.

Sophie Skutzik
Sophie Skutzik

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