Broiled Buckwheat and Mushroom Patties with Dill Yogurt Sauce

Name: Broiled Buckwheat and Mushroom Patties with Dill Yogurt Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 150 g buckwheat groats, rinsed; 350 ml water; 200 g cremini mushrooms, finely diced; 1 small onion, finely diced (about 70 g); 2 garlic cloves, minced; 2 tbsp sunflower oil, divided; 1 large egg, beaten; 40 g breadcrumbs; 1 tsp smoked paprika; 1/2 tsp ground black pepper; 1 tsp salt; 3 tbsp fresh dill, finely chopped; 150 g plain Greek yogurt; 1 tbsp lemon juice; 1 tsp honey

Earthy buckwheat and mushrooms are combined into rustic patties, broiled to a golden crisp and paired with a tangy dill yogurt sauce for a wholesome, make-ahead lunch.

Prep25 minCook15 minTotal40 minServes4Difficultymedium

Method

How to make it

01
Preheat the broiler to high and line a baking sheet with parchment paper.
02
In a small pot, bring 350 ml water to a boil. Add buckwheat, reduce to low, cover, and simmer until tender and water is absorbed, about 12 minutes. Remove from heat and fluff with a fork; let cool slightly.
03
Heat 1 tablespoon sunflower oil in a skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add mushrooms and garlic; sauté until mushrooms release moisture and it evaporates, about 7 minutes. Season with a pinch of salt and pepper. Remove from heat and let cool.
04
In a large bowl, combine cooled buckwheat, mushroom mixture, beaten egg, breadcrumbs, smoked paprika, remaining salt, pepper, and half the chopped dill. Mix thoroughly until mixture holds together.
05
Shape the mixture into 8 equal patties, about 8 cm diameter and 1.5 cm thick, and place on prepared baking sheet. Brush patties lightly with remaining 1 tablespoon sunflower oil.
06
Broil patties 8–10 cm from heat source for 6 minutes, then flip and broil another 5–6 minutes until edges are crisp and golden brown.
07
While patties cook, mix Greek yogurt with lemon juice, honey, and remaining dill. Season with a pinch of salt to taste.
08
Serve patties warm or at room temperature with dill yogurt sauce on the side. They can be cooled completely and packed for lunches.

From the editor

Cooking tips

Rinsing buckwheat before cooking removes any bitter coating and improves texture.
Sauté mushrooms until all moisture evaporates to avoid soggy patties.
Use Greek yogurt for the sauce to add creaminess with protein; regular yogurt will be thinner.
These patties reheat well in a toaster oven or can be enjoyed cold in a lunchbox.

Published July 25, 2026