Appetizers/ Pasta, Rice, Grains

Kasha Cakes with Mushroom Sauce

Made from buckwheat, kasha has a very nutty taste. Here, it is combined with fragrant parsley, scallions, and carrots, and formed into small cakes. Serving with mushrooms sauce these kasha cakes made an excellent lunch or a tempting appetizer.

Buchwheat, kasha

Kasha Cakes with Mushroom Sauce

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Serves: 4

Makes about 10 cakes

Ingredients

  • 1 cup kasha
  • 2 cups water
  • 2 Tbsp. butter
  • salt and freshly ground pepper
  • 2 Tbsp. olive oil 
  • 1 carrot, peeled, shredded
  • 2-3 scallions, chopped
  • 3 Tbsp. parsley, chopped
  • 1 egg
  • For the mushroom sauce:
  • 2 cups sliced mushrooms
  • 1/2 cup dry white wine
  • 1/3 cup cream
  • salt and freshly ground pepper
  • 1 tsp paprika

Instructions

1

In a medium saucepan, bring the water and butter to a boil. Add the kasha, salt, and pepper to boiling liquid and stir. Cover, reduce heat to low and simmer for about 5 minutes or until the water is absorbed. Let cool a little.

2

In a large skillet, add the one tablespoon of oil and carrots and fry for 5 minutes, until light brown color.

3

In a large bowl mix together the cooked kasha, cooked carrots, egg, parsley, and scallions. Adjust the seasonings. Stir everything together until well incorporated.

4

Heat the skillet with rest of the olive oil. Shape the mixture into 10 patties and cook for about 3 minutes on each side until golden brown. Transfer to a paper towel-lined rack to drain.

5

To make a mushroom sauce: heat the olive oil and butter in a medium skillet on med-high. Put in the mushrooms and let cook until the mushrooms are tender about 7 minutes. Stir few times while cooking. Add the salt, pepper, and paprika. Stir to combine. Add the white wine, cream and cook for another minute or two.

6

To serve the kasha cakes, put them on a plate and serve the sauce on a side. Healthy and delicious!

Kasha Cakes with Mushroom Sauce

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7 Comments

  • Reply
    Rosa's Yummy Yums
    March 4, 2014 at 2:30 pm

    Tasty and wholesome! Kasha is a fabulous grain.

    Cheers,

    Rosa

  • Reply
    La Table De Nana
    March 4, 2014 at 4:29 pm

    Healthy AND delicious!

  • Reply
    Anonymous
    March 4, 2014 at 6:45 pm

    VERY easy to veganise these and I am a complete convert to all things buckwheat. I love the stuff :). Cheers for an excellent share Yelena. I, for one, will be making these very soon and have a HUGE jar of buckwheat groats waiting for just this sort of occasion 🙂

  • Reply
    Rebecca Subbiah
    March 5, 2014 at 3:40 am

    cool use of kasha tried recently at my Russian friend house

  • Reply
    Te de Ternura
    March 5, 2014 at 4:06 am

    Unas TORTITAS estupendas!!!
    Tengo unas preparadas para darles salida que también espero que te gusten.
    UN BUEN MIÉRCOLES YELENA :)))
    Conxita

  • Reply
    Angie Schneider
    March 5, 2014 at 2:24 pm

    These buckwheat cakes look super duper delicious!

  • Reply
    HEAVEN CAN WAIT
    March 6, 2014 at 9:45 am

    Lovely recipe, Yelena. My mother had a collection of recipes with kasha. I must admit I seldom use it, but you inspired me to give it a try.

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