Hreczanyki, savory Polish buckwheat patties, are typically made with buckwheat groats, ground meat (often pork or a combination of pork and beef), onions, garlic, and spices. The mixture is formed into patties and then pan-fried, baked, or simmered in a flavorful sauce.
Are Hreczanyki Popular in Poland?
No! Even though hreczanyki have a long and rich history in Polish cuisine (dating back to the 17th century) they are now popular only in Eastern Poland. The dish originate from Eastern Borderlands, Kresy Wschodnie.
“Hreczka” is an old name for buckwheat, thus the name hreczanyki.
How Should I Serve Hraczynki?
Anyway you want! They may be served cold or warm.
My family likes it best with mushroom sauce.
How To Make Hreczanyki?
Step 1 – Cook buckwheat
Do this by following the instructions on the package. Allow to cool.
Step 2 – Prepare the meat to fry
Mix buckwheat with ground pork, crushed garlic cloves, egg, salt, and pepper.
Step 3 – Form the patties
Using wet hands, for patties. The size and shape are up to you!
Step 4 – Fry the patties
Fry the patties in oil for about 4-5 minutes on each side.
Serve with your favorite salad or mushroom sauce.
Polish Patties With Buckwheat Recipe
Hreczanyki - Polish Patties With Buckwheat Recipe
Ingredients
- 1 lb / 450g of ground pork
- 1 cup / 6 oz / 170g of buckwheat
- 2-3 garlic cloves
- 1 egg
- ½ tsp of salt
- ¼ tsp of pepper
- oil to fry
Instructions
- Cook buckwheat following the instructions on the package. Allow to cool.
- Mix with ground pork, cooked buckwheat crushed garlic cloves, egg, salt, and pepper.
- Using wet hands, for patties. The size and shape are up to you!
- Fry the patties in oil for about 4-5 minutes on each side.
- Serve with your favorite salad or mushroom sauce.
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Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 103Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 91mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 7g
These data are indicative and calculated by Nutritionix
One Response
Hi Karolina,
Thankyou for introducing me to Buckwheat. I ate about a quarter of it whilst waiting for it to cool!
I have now made this recipe using Beef the first time and Pork the second. I made Burgers with the Beef and served them with Mustard and Gherkins. The Buckwheat really makes them quite substantial and filling. With the Pork version I used it as the filling for Golabki which was absolutely gorgeous…and we have leftovers for this evening!
Paul:-)