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

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 3.60 out of 5)
Serves: 4

Makes about 10 cakes


  • 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



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!

Kasha Cakes with Mushroom Sauce

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

    Tasty and wholesome! Kasha is a fabulous grain.



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

    Healthy AND delicious!

  • Reply
    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.

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

    These buckwheat cakes look super duper delicious!

  • Reply
    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.

  • Reply
    February 22, 2024 at 12:53 am

    Dear Yelena, I tried your Kasha Cakes with Mushroom Sauce recipe. I followed all the steps precisely but I could not get the cakes to form into patties. They simply would not hold together.
    I will confess I am fairly new to cooking and I am certain an experienced cook would have come up with a remedy. All was not lost as I was able to salvage the ingredients and simply cooked them in bulk and served as a side.
    Is there something I could have done to help form the mix into patties? I plan on trying again since this is an excellent recipe.
    Thank you

    • Reply
      March 14, 2024 at 7:03 pm

      Hello Tony, thank you for your comment. Next time just add an extra egg. And make sure that kasha absorbs all water when cooking. Please, try it one more time, it’s an excellent dish.

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