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.

Kasha Cakes with Mushroom Sauce
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
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.
In a large skillet, add the one tablespoon of oil and carrots and fry for 5 minutes, until light brown color.
In a large bowl mix together the cooked kasha, cooked carrots, egg, parsley, and scallions. Adjust the seasonings. Stir everything together until well incorporated.
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.
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.
To serve the kasha cakes, put them on a plate and serve the sauce on a side. Healthy and delicious!

7 Comments
Rosa's Yummy Yums
March 4, 2014 at 2:30 pmTasty and wholesome! Kasha is a fabulous grain.
Cheers,
Rosa
La Table De Nana
March 4, 2014 at 4:29 pmHealthy AND delicious!
Anonymous
March 4, 2014 at 6:45 pmVERY 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 🙂
Rebecca Subbiah
March 5, 2014 at 3:40 amcool use of kasha tried recently at my Russian friend house
Te de Ternura
March 5, 2014 at 4:06 amUnas TORTITAS estupendas!!!
Tengo unas preparadas para darles salida que también espero que te gusten.
UN BUEN MIÉRCOLES YELENA :)))
Conxita
Angie Schneider
March 5, 2014 at 2:24 pmThese buckwheat cakes look super duper delicious!
HEAVEN CAN WAIT
March 6, 2014 at 9:45 amLovely 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.