How to cook
Boil the buckwheat (without soaking it in advance) in a dish on the stove with water in a ratio of 1:3. Boil the buckwheat under a lid without opening it until the very end of cooking - about 15-20 minutes. Rinse the ready buckwheat well under cold water, drain and blend it to get a homogeneous mixture.
Chop the onion finely and sauté it in heated olive oil with the mushrooms, season them with spices and blend them with the boiled potato. Add the vegetable mixture to the buckwheat. Stir the whole mixture together with the pressed garlic, finely crushed chili pepper, fresh chopped parsley and more spices to taste. If the mixture is thin, thicken it with a little starch.
With greased or wet hands, shape patties. Mix the breadcrumbs or flour with some spices and freshly chopped parsley. Crumb the buckwheat patties and put them to fry in a non-stick pan on low heat with a small amount of oil.
Optionally, bake the spicy buckwheat patties on a tray with baking paper in a pre-heated 392°F (200 °C) oven for about 20-25 minutes.