Vegan Buckwheat and Potato Patties
Delicious, simple and budget-friendly! These vegan buckwheat and potato patties are made from inexpensive everyday ingredients. Golden and filling, they are easy to prepare and can be served with any sauce or enjoyed on their own.
Updated : 28 August, 2026
Easy
About 45 min.
Ingredients
1 cup
Buckwheat
2 cup
Water
450 grams
Potato
to taste
Salt
to taste
Ground black pepper
to taste
Cilantro, coriander
150 milliliters
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the required ingredients.
Step 2
Rinse the buckwheat thoroughly. Place it in a saucepan, cover with clean water and add a little salt. Bring to a boil, reduce the heat to low and cook for about 20–25 minutes. It is better for the buckwheat to be slightly overcooked than undercooked. Leave the cooked buckwheat to cool to room temperature, then transfer it to a large bowl.
Step 3
Scrub the potatoes thoroughly under running water and peel them. Finely grate the potatoes, then gently squeeze out some of the liquid without pressing them completely dry. Add the grated potatoes to the cooled buckwheat.
Step 4
Add salt, ground black pepper and ground coriander. Mix thoroughly with your hands until evenly combined. You can also add any other spices you enjoy.
Step 5
Moisten your hands with water and shape the mixture into small patties. Coat each patty in wheat flour or breadcrumbs. Heat the vegetable oil in a frying pan. Add the patties and cook over medium-high heat until golden brown on both sides.
Step 6
Serve the patties immediately for a slightly crisp exterior. For softer patties, return them all to the pan, cover with a lid and leave them on the switched-off stove for a few minutes. You can add a small splash of water if desired. Serve hot or chilled.
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