Table of Contents
Enjoy a delicious and nutritious vegetarian dinner with these flavorful buckwheat and lentil patties served with a creamy yogurt sauce. This dish is perfect for those looking to incorporate more plant-based meals into their diet while enjoying rich textures and vibrant flavors.
Ingredients
- 1 cup buckwheat groats
- 1 cup dried lentils (green or brown)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- Fresh herbs (parsley or dill) for garnish
Preparation
Start by cooking the buckwheat and lentils separately. Rinse the buckwheat and cook in boiling water until tender, about 10 minutes. In a separate pot, boil the lentils until soft, about 15-20 minutes. Drain both and let them cool slightly.
In a large bowl, combine the cooked buckwheat and lentils. Add the chopped onion, minced garlic, cumin, salt, and pepper. Mix well until the ingredients are evenly distributed. Using a food processor or with a fork, mash the mixture slightly to help it hold together.
Form the mixture into small patties, about the size of a hamburger patty. Heat olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes on each side until golden brown and crispy.
Yogurt Sauce
While the patties are cooking, prepare the yogurt sauce. In a small bowl, combine Greek yogurt, lemon juice, and chopped fresh herbs. Mix well and season with a pinch of salt if needed. Chill the sauce until ready to serve.
Serving Suggestions
Serve the hot buckwheat and lentil patties with a generous drizzle of yogurt sauce. Garnish with additional herbs for a fresh touch. These patties pair well with a side salad or roasted vegetables for a complete vegetarian meal.