Kasha Cakes with Mushroom Sauce

Made from buckwheat, kasha has very nutty taste. Here, it is combined with a fragrant parsley, scallions and carrots, and formed into small cakes. Serving with mushrooms sauce these kasha cakes made an excellent lunch or a tempting appetizer.



Makes about 10 cakes
Serves 4

Ingredients:

• 1 cup kasha
• 2 cups water
• 2 Tbsp. butter
• salt and freshly ground pepper
• 2 Tbsp. olive oil 
• 1 carrot, peeled, shredded
• 2-3 scallions, chopped
• 3 Tbsp. parsley, chopped
• 1 egg

For the mushroom sauce:

• 2 cups sliced mushrooms
• 1/2 cup dry white wine
• 1/3 cup cream
• salt and freshly ground pepper
• 1 tsp paprika

Directions:

In a medium sauce pan, bring the water and butter to a boil. Add the kasha, salt and pepper to boiling liquid and stir. Cover, reduce heat to low and simmer for about 5 minutes or until the water is absorbed. Let cool a little.

In a large skillet, add the one tablespoon of oil and carrots and fry for 5 minutes, until light brown color.

In a large bowl mix together the cooked kasha, cooked carrots, egg, parsley, and scallions. Adjust the seasonings. Stir everything together until well incorporated.

Heat the skillet with rest of the olive oil. Shape the mixture into 10 patties and cook for about 3 minutes on each side until golden brown. Transfer to a paper towel lined rack to drain.

To make a mushroom sauce: heat the olive oil and butter in a medium skillet on med-high. Put in the mushrooms and let cook until the mushrooms are tender, about 7 minutes. Stir few times while cooking. Add the salt, pepper, and paprika. Stir to combine. Add the white wine, cream and cook for another minute or two.

To serve the kasha cakes, put them on a plate and serve the sauce on a side. Healthy and delicious!