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Chicken and Buckwheat Patties are a wholesome, protein-packed meal that blends lean chicken breast with nutritious buckwheat, fresh spinach, and broccoli for a crispy, tender, and flavorful dish. These Healthy Kotleti are coated in Italian bread crumbs and pan-fried to golden perfection, making them ideal for quick weeknight dinners, meal prep, or a balanced lunch. Easy to customize with herbs or gluten-free options, they’re a delicious way to enjoy whole grains and veggies.

Why You’ll Love Chicken and Buckwheat Patties

This Chicken and Buckwheat Patties recipe is a standout Healthy Kotleti:

Nutrient-Dense: Combines lean protein, whole grains, and veggies.
Crispy & Tender: Golden outside, juicy inside.
Quick Prep: Ready in under 30 minutes for busy nights.
Versatile: Perfect for dinners, lunches, or meal prep.
I made these for a family dinner, and they were the ultimate Healthy Kotleti hit!

Ingredients for Chicken and Buckwheat Patties

Here’s what you’ll need for Chicken and Buckwheat Patties (makes ~12 patties, serves 4):

For the Patties:
- 2 cups cooked buckwheat (from 1 cup raw)
- 1 lb boneless, skinless chicken breasts
- 5 oz fresh spinach
- ½ medium head broccoli (about 2 cups florets)
- 1 small onion
- 1 large egg
- 1 tbsp sour cream or mayonnaise
- ¼ cup plain panko bread crumbs
- ½ tsp salt
- ¼ tsp black pepper
For Breading & Cooking:
- 1 cup Italian bread crumbs
- ¼ cup extra light olive oil (for frying)

Ingredient Tips:

Buckwheat: Cook ahead and cool for easier mixing.
Chicken: Use fresh breasts for best texture; thighs add juiciness.
Veggies: Fresh spinach and broccoli ensure vibrant flavor.
Bread Crumbs: Panko keeps patties light; Italian crumbs add flavor.
Equipment: Food processor, skillet, mixing bowl, spatula.

Directions for Chicken and Buckwheat Patties

Let’s create these delicious Chicken and Buckwheat Patties!

Prep Vegetables

I pulse ½ head broccoli florets in a food processor until finely chopped, then transfer to a large mixing bowl. In a skillet over medium heat, I heat 1 tbsp olive oil and sauté 5 oz spinach for 2–3 minutes until wilted. I add the spinach to the bowl with broccoli.

Process Chicken and Buckwheat

In the food processor, I grind 2 cups cooked buckwheat and 1 lb chicken breasts until finely combined. I transfer this mixture to the mixing bowl with the vegetables for these Chicken and Buckwheat Patties.

Mix Patties

I finely dice 1 small onion (or pulse in the food processor) and add it to the bowl. I mix in ¼ cup panko bread crumbs, 1 egg, 1 tbsp sour cream, ½ tsp salt, and ¼ tsp black pepper, stirring thoroughly until well combined.

Shape and Bread

I form the mixture into 12 oval-shaped patties. I coat each patty evenly in 1 cup Italian bread crumbs, pressing gently to adhere.

Cook Patties

In a skillet over medium heat, I heat 3 tbsp olive oil. I cook the patties in batches, flipping 4–5 times, for 8–10 minutes total, until golden brown and cooked through (internal temperature 165°F/75°C).

Nutrition

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4 (~3 patties each)
Calories: ~350 kcal per serving
Macros per Serving: 35g carbs, 25g protein, 15g fat, 5g fiber

Variations for Chicken and Buckwheat Patties

Try these twists on Chicken and Buckwheat Patties:

Protein Swap: Use ground turkey or lean beef instead of chicken.
Light Option: Replace sour cream with 1 tbsp Greek yogurt.
Gluten-Free: Use gluten-free bread crumbs for coating.
Herb Boost: Add 2 tbsp chopped parsley or dill to the mix.
Cheesy: Mix in ¼ cup grated Parmesan or cheddar for extra flavor.

Storage

I store Chicken and Buckwheat Patties in an airtight container in the refrigerator for up to 3 days. For freezing, I place uncooked patties on a tray to freeze individually, then transfer to a freezer bag for up to 2 months. I cook frozen patties directly, adding 2–3 extra minutes per side. I reheat cooked patties in a skillet over medium heat for 3–5 minutes or in a 350°F (175°C) oven for 8–10 minutes.

Serving Ideas

Make your Chicken and Buckwheat Patties a star Healthy Kotleti:

Classic: Serve as Healthy Kotleti with a side salad or steamed veggies.
Garnish: Top with a dollop of sour cream or yogurt sauce.
Pairing: Enjoy with mashed potatoes, quinoa, or pita bread.
Presentation: Stack patties on a platter with fresh greens for vibrancy.
Occasion: Ideal for weeknight dinners, meal prep, or lunchboxes.

FAQs

Can I freeze these Chicken and Buckwheat Patties?
Yes, freeze uncooked patties on a tray, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes.

Can I bake the patties instead of frying?
Yes, bake at 375°F (190°C) for 20–25 minutes, flipping halfway for even browning.

Is buckwheat gluten-free?
Yes, buckwheat is naturally gluten-free, but check bread crumbs for a gluten-free meal.

Can I use pre-cooked chicken?
Yes, shred or grind pre-cooked chicken, but reduce salt if seasoned.

What can I use instead of spinach?
Kale or Swiss chard works well; sauté until soft.

Can I make these without a food processor?
Yes, finely chop broccoli and onion by hand and use ground chicken.

How do I prevent patties from falling apart?
Ensure the mixture is well-combined and not too wet; chill for 10 minutes before shaping.

Can I air-fry the patties?
Yes, air-fry at 375°F (190°C) for 10–12 minutes, flipping halfway.

What dipping sauce pairs well?
Tzatziki, ranch, or a lemon-yogurt sauce complements the flavors.

Can I add other vegetables?
Yes, grated zucchini or carrots blend nicely; squeeze out excess moisture.

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Conclusion

Chicken and Buckwheat Patties are a delicious, nutrient-packed Healthy Kotleti that combine lean chicken, wholesome buckwheat, and fresh veggies in a crispy, tender package. Perfect for quick dinners, meal prep, or a balanced lunch, this easy recipe will quickly become a family favorite. Try it today!