Ingredients

• Buckwheat groats (roasted) 150 g
• Water, for the buckwheat 300 ml
• Ground pork 500 g
• Onion, grated or finely chopped 1 large (150 g)
• Garlic, minced 2 cloves (8 g)
• Egg 1 large (50 g)
• Salt 2 tsp (12 g)
• Black pepper, ground 0.5 tsp
• All-purpose flour, for coating 30 g
• Sunflower oil, for frying 3 tbsp
• Tomato paste 2 tbsp (35 g)
• Sour cream (20% fat) 200 g
• Water, for the sauce 250 ml

Instructions

1. 1

   Rinse the buckwheat, simmer it covered in 300 ml of water with a pinch of the salt for 15 minutes until all the water is absorbed, then let it cool.

2. 2

   Mix the cooled buckwheat with the pork, onion, garlic, egg, 9 g of salt and the pepper, and knead until the mixture holds together.

3. 3

   With wet hands shape 12 oval patties about 2 cm thick and roll them in the flour.

4. 4

   Heat the oil in a frying pan over medium heat and brown the patties for 2-3 minutes per side, then move them to a baking dish in one layer.

5. 5

   Whisk the tomato paste, sour cream, 250 ml of water and the remaining salt into a smooth sauce and pour it over the patties.

6. 6

   Cover with a lid or foil and bake at 180C for 30 minutes, then uncover and bake 5-10 minutes more.

7. 7

   Serve 2 patties per person with the sauce, with a cucumber and tomato salad or pickles.