Baked Grechaniki (Buckwheat and Beef Patties)

Combining high-protein lean beef with fiber-rich buckwheat, this Russian staple provides a balanced and nutritious meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 500 g lean ground beef (7% fat) · 760 kcal in the whole recipe
• 300 g cooked buckwheat · 354 kcal in the whole recipe
• 1 large egg (50 g) · 72 kcal in the whole recipe
• 1 medium onion (110 g), finely chopped · 44 kcal in the whole recipe
• 2 cloves garlic (8 g), minced · 12 kcal in the whole recipe
• 1 tbsp (13 g) olive oil · 115 kcal in the whole recipe
• 300 g canned diced tomatoes · 54 kcal in the whole recipe
• 2 tbsp (34 g) tomato paste · 33 kcal in the whole recipe
• 60 g light sour cream · 82 kcal in the whole recipe
• 1 medium tomato (150 g), diced · 27 kcal in the whole recipe
• 1 medium cucumber (150 g), diced · 24 kcal in the whole recipe
• 10 g fresh dill, finely chopped · 5 kcal in the whole recipe
• Salt, black pepper, and sweet paprika to taste

Method

1. Heat half of the olive oil in a pan and sauté the finely chopped onion and garlic until softened.

   

2. In a bowl, combine lean ground beef, cooked buckwheat, sautéed onion and garlic mixture, egg, salt, and black pepper; mix thoroughly and form into patties.

   

3. Place the patties in an oven dish; whisk canned diced tomatoes, tomato paste, remaining olive oil, paprika, and 1/2 cup water together, then pour over the patties.

   

4. Bake in a preheated oven at 190°C (375°F) for 25-30 minutes until fully cooked and sauce bubbles.

   

5. Mix diced fresh tomato, cucumber, and light sour cream in a bowl for a side salad, garnish grechaniki with fresh dill, and serve warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.