Buckwheat pancakes with roasted beetroot, sautéed mushrooms, and apple-plum chutney - photo 1
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Buckwheat pancakes with roasted beetroot, sautéed mushrooms, and apple-plum chutney

Pikantne Plant-based cuisine Main dishes 55 min Easy 10 wyświetleń ~20.25 PLN - (0)
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Description

A winter-inspired, plant-based one-pot dish in the form of golden buckwheat patties with roasted beets and wild mushrooms, served with an aromatic chutney made from Polish apples and dried plums, along with sour fermented cabbage. The dish combines the earthy-sweet tones of beets with the firm texture of buckwheat, the intense umami of mushrooms, and the sweet-sour contrast of the chutney — a striking, hearty, and quick meal for winter days. Great as lunch or dinner: serve with toasted sesame seeds and fresh dill for a contrast of crunch and freshness.

Ingredients Used

Ingredients (18)

Servings:
4
  • Fresh beetroot 400 g
  • Sauerkraut 200 g
  • Fresh forest mushrooms (mix: porcini/boletus/butter mushrooms) 200 g
  • Dried plums 10 szt.
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Oat flakes (ground into flour) 80 g
  • Ground flaxseed 15 g
  • Rapeseed oil 30 g
  • Apple cider vinegar 15 ml
  • Water 500 ml
  • Brown sugar 20 g
  • Buckwheat groats (dry) 200 g
  • Apple 0.8 szt.
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Toasted sesame seeds 20 g
  • Dill 0.8 pęczek
💰 Szacowany koszt dania: ~20.25 PLN (5.06 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Buckwheat

1

Rinse the buckwheat in a sieve under cold running water, rubbing it with your fingers until the water runs clear. Transfer to a pot with a capacity of at least 1.5 l and pour in 400 ml of water (ratio 1:2). Add 1 g of salt. Bring to a boil over high heat, cover with a lid, and reduce the heat to low — cook for 12–15 minutes until the buckwheat absorbs the water. After removing from heat, let it sit covered for 5 minutes, then fluff with a fork: the grains should be soft but separate, not mushy.

Ingredients: Buckwheat groats (dry), Water, Salt
Use a pot with a thick bottom to avoid burning. If the groats are hard after 15 minutes, add 50 ml of boiling water and cook for another 3-4 minutes.

Beets

2

Preheat the oven to 200°C (top-bottom). Wash the beets thoroughly with a brush, peel them, and slice them thinly into about 4-5 mm slices (this increases the surface area and shortens the baking time). Place the slices on a baking tray lined with parchment paper, drizzle with 10 g of rapeseed oil, and lightly salt (1 g). Bake for 20-25 minutes, turning once halfway through — they are done when a fork goes in smoothly and the edges are slightly caramelized.

Ingredients: Fresh beetroot, Rapeseed oil, Salt
Use gloves or a grater for peeling, beets stain hands — you can peel with gloves. If you want to speed up, grate the beets on a coarse grater and briefly sauté in a pan (6–8 min).

Mushrooms and cabbage

3

Chop the onion into small cubes and slice the mushrooms. In a medium skillet, heat 10 g of rapeseed oil, add the onion and sauté for 3–4 minutes until translucent (slightly golden). Add the mushrooms and sauté over high heat for 6–8 minutes until they release their moisture and start to brown. Add the chopped garlic (10 g, minced) and 60 g of sauerkraut (finely chopped) — simmer together for 2–3 minutes, allowing excess liquid to evaporate. Finally, season with 1 g of salt and 1 g of pepper.

Ingredients: Onion, Fresh forest mushrooms (mix: porcini/boletus/butter mushrooms), Garlic, Sauerkraut, Rapeseed oil, Salt, Ground black pepper
The best pan is 24–28 cm in diameter; fry on high heat so the mushrooms brown nicely, not boil. If you are using dried mushrooms, soak them first and add the soaking water to the braising for a more intense flavor.

Apple-Plum Chutney

4

Cut the apple into small cubes (about 5 mm) and chop the plums. In a small saucepan, heat 5 g of oil, add the apple, and sauté for 2–3 minutes. Add the plums, 20 g of sugar, and 15 g of apple cider vinegar, along with 50 ml of water (from 500 ml), and cook over low heat for 8–10 minutes, stirring occasionally, until the mixture thickens and the plums break down. The chutney should be sweet and sour, and slightly sticky; if it's not sweet enough, add 5–10 g of sugar.

Ingredients: Apple, Dried plums, Rapeseed oil, Brown sugar, Apple cider vinegar, Water
Use a wooden spoon for stirring to avoid scratching the saucepan. The chutney can be prepared in advance — the longer it sits, the more the flavors meld.

Dough and Binder

5

Prepare the 'gel' from flaxseed: mix 15 g of ground flaxseed with 45 ml of hot water (3 times more water than flaxseed), set aside for 5 minutes until it thickens. In a large bowl, place the cooked groats (200 g of cooked groats — here we use a previously cooked portion), add 200 g of roasted and cooled beet slices chopped finely, 80 g of ground oats, 200 g of sautéed mushrooms with onion (the whole from step 3) and the flaxseed gel. Season with 2 g of salt and 1 g of pepper. Mix vigorously with a spoon — the mixture should be pliable, slightly sticky, and able to be formed into balls; if it is too dry, add 1–2 tablespoons (15–30 ml) of water; if too loose, add 10–20 g of oats.

Ingredients: Buckwheat groats (dry), Fresh beetroot, Oat flakes (ground into flour), Fresh forest mushrooms (mix: porcini/boletus/butter mushrooms), Ground flaxseed, Salt, Ground black pepper, Water
Use a large metal or ceramic bowl. If the mixture sticks to your hands, lightly moisten them with water. Mix first with a spoon, and if you have one, use a wide spatula for dough.

Shaping and frying

6

Divide the mixture into 8 equal portions (about 85–100 g each). Shape them into flat patties with a diameter of about 8–9 cm and a thickness of about 1–1.5 cm. Heat a non-stick pan (diameter 26–28 cm) over medium heat, pour in the remaining 15 g of rapeseed oil. Place the patties in the pan so they do not touch each other — fry for 3–4 minutes on one side until a golden, crispy crust forms, then flip and fry for another 3–4 minutes. The patties are ready when the edges are browned and easily lift off the pan; they should be soft but firm in the middle.

Ingredients: Rapeseed oil, Buckwheat groats (dry), Fresh beetroot, Oat flakes (ground into flour), Ground flaxseed
Use a spatula to flip — do not try to forcefully lift the pancakes from the pan. If the pan is smoking, reduce the heat. You can bake the pancakes in the oven at 200°C for 12–15 minutes, flipping halfway through.

Serving

7

On each plate, place 1–2 pancakes (depending on appetite), next to it add 2–3 tablespoons of apple-plum chutney and 50 g of sauerkraut (finely spread out). Sprinkle each pancake with 2–3 g of toasted sesame seeds (optional) and 5 g of fresh dill. Serve hot: the contrast of temperatures and textures (crispy edges, soft center, sour cabbage, and sweet chutney) is the essence of the dish.

Ingredients: Toasted sesame seeds, Dill, Sauerkraut, Dried plums, Apple
Use a flat plate with a diameter of 24–26 cm for aesthetics. The chutney can be served in a small bowl on the side; drain the cabbage slightly from excess juice if it is too sour.

Additional tips

8

If you plan to prepare the dish in advance: the pancakes can be made up to the shaping stage and stored in the refrigerator for up to 24 hours; fry just before serving. Store the chutney in a jar in the refrigerator for up to 7 days. You can add 30 g of cooked red lentils to the mixture for added texture.

Ingredients: Buckwheat groats (dry), Dried plums, Water
Do not store fried pancakes at room temperature for long — they lose their crispiness. To reheat, use the oven at 180°C for 8–10 minutes to regain their crispiness.

Fun Fact

💡

In Poland, buckwheat groats were a staple of the diet in many regions — known as the "queen of groats." The combination of groats with beetroot and mushrooms brings together three classic, native ingredients in a modern form of pancakes.

Best for

szybki obiad zimowy wegańska kolacja dla gości lunch do pracy (po rozmrożeniu i podgrzaniu)

Tips

🍽️ Serving

Serve the pancakes hot, with chutney in a small bowl on the side. For a heartier version, add a carrot salad or vegan yogurt with garlic. Instead of sesame, you can sprinkle finely chopped walnuts.

🥡 Storage

Pancakes: chilled for up to 24 hours in an airtight container in the fridge; they can be frozen layered with parchment paper between them (for up to 2 months). Chutney: in a closed jar in the fridge for up to 7 days. To reheat: oven at 180°C for 8–10 minutes or skillet for 3–4 minutes on each side over medium heat.

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