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Grechanyky (Meat-Buckwheat Patties)

Grechanyky are tasty Ukrainian meat patties that definitely don’t lack flavor – and are quite easy to make!

These fried-then-stewed meat patties are similar to a few other ground meat patty recipes on our site (for example Kotleti). What sets Grechanyky apart is the addition of cooked buckwheat for extra flavor, density, and texture.

They can be made with any ground meat you have on hand, and you can even further customize them by adding mushrooms or carrots.

Serve them hot after stewing in tomato sauce with sides of your choice!

meat patty on plate with fork breaking it open.
These meat patties are flavorful and filling.

Ingredients

ingredients in bowls on counter with labels for meat buckwheat patties.

Here is an overview of the ingredients you will need for this Grechanyky recipe:

  • Ground meat – Use a ground meat of your choice. Ground beef, pork, chicken, or a mix are all options.
  • Buckwheat – The buckwheat should be cooked.
  • Onion – A chopped yellow or white onion; adds extra flavor to the meat patties.
  • Dried herbs – You can use whatever dried herbs you have on hand, e.g. dried parsley, or a seasoning mix, such as fine herbs or Italian seasoning.
  • Paprika – Adds color and extra flavor to the patties. We recommend using sweet/mild paprika, but you can use smoked paprika if you like the taste.
  • Salt – Enhances the overall flavor; adjust the amount to taste.
  • Coriander – Ground coriander adds a light citrusy and earthy note, but you can omit it if you don’t have any on hand.
  • Egg – Acts as a binder for the meat patties.
  • All-purpose flour – To make the patties.
  • Oil – For frying the meat patties. Use a neutral-tasting oil, such as canola oil or vegetable oil.
  • Tomato paste – To make the sauce.
  • Tomato puree – To make the sauce. You can also use crushed tomatoes or tomato sauce.
  • Bay leaves – Adds flavor to the sauce, so don’t skip them if possible. Remember to remove them before serving.

Recipe Tips

  • You can use any ground meat you have on hand to make grechanyky. Chicken, pork, beef, or a mix of pork and beef are popular options. But you can also use ground turkey if you prefer.
  • Allow the cooked buckwheat to cool slightly before adding it to the meat mixture, so you don’t accidentally cook the egg.
  • For a milder taste, you can sauté the chopped onions in a little oil before adding them to the meat mixture.
  • You can also add finely chopped mushrooms, carrots (grated), celery, or garlic, to the meat mixture. If you like, you can sauté the chopped vegetables for a few minutes until soft before adding them to the meat mixture.
  • You can add fried chopped onions and carrots to the sauce if you want to add extra flavor. Some people also like to add a little sour cream to the tomato sauce (towards the end of cooking so it doesn’t curdle).
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How to Make Grechanyky – Step by Step Instructions

In this section, you can follow along with the recipe process photo and see exactly how to make these buckwheat and meat patties.

Alternatively, jump to the detailed recipe card with the complete steps and ingredient amounts at the bottom of this post.

ingredients for meat patties in a clear mixing bowl on counter.

First, add the ground meat, cooked and slightly cooled buckwheat, chopped onion, paprika, ground coriander, dried herbs, salt, egg, and flour to a large mixing bowl.

mixed meat and buckwheat blend of ingredients in clear mixing bowl on counter.

Mix the ingredients thoroughly until the mixture becomes sticky and dense.

four meat patties frying in black frying pan with counter around.

Next, heat some oil in a frying pan. Meanwhile, use damp hands to shape the mixture into small oval or round patties (about 2-3 inches in diameter).

They should be about the same size so they cook evenly. Fry the patties over medium heat for about 3 minutes on one side, or until golden brown.

You may not be able to fry all the patties at once, so fry in batches as needed (don’t overcrowd your pan).

fried meat patties in black frying pan on wooden circle with counter around.

Then flip the grechanyky to the other side and continue frying for an additional 3 minutes.

Repeat until you have used up all of the meat mixture.

fried meat patties stewing in tomato sauce with bay leaves in pot.

Place the fried patties into a saucepan. Mix the tomato puree and tomato paste for the sauce. If needed, add a bit of water so the sauce is not too thick.

Pour the sauce over the patties, add the bay leaves, and cover the saucepan with a lid.

meat patties in frying pan filled with  tomato sauce.

Simmer over low heat for about 25 minutes. After 25 minutes have passed, the Grechanyky are ready to be served.

two meat cooked meat patties on plate with side of buckwheat sitting on counter.

Serve the meat patties with sides of your choice. Enjoy!

Storage Tips

Store leftover grechanyky in a sealed container in the fridge for up to 3 to 4 days.

You can also freeze the grechanyky after frying. To do this, place them on a baking sheet in a single layer and freeze until solid. Then transfer them to a freezer-safe bag or container. Consume within 2 to 3 months.

You can reheat refrigerated grechanyky by frying them in a pan over medium-low heat, microwaving them, air frying them, or reheating them in a saucepan with tomato sauce if there is any sauce left over. Alternatively, you can reheat them in the oven (with or without tomato sauce).

Allow frozen meat patties to thaw in the fridge overnight before stewing them in the tomato sauce.

Related Recipes

Here are other meat-based Ukrainian recipes that you might want to try next:

two grechanyky meat patties on plate with buckwheat beside.

Grechanyky (Meat & Buckwheat Patties)

These flavorful meat patties with buckwheat, onion, and spices are fried and then stewed in tomato sauce for a meaty and filling dish.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

  • 1 cup ground meat
  • 1/2 cup buckwheat, cooked
  • 1 chopped yellow onion
  • 1/2 teaspoon paprika
  • 1/2 teaspoon coriander, ground
  • 1/3 teaspoon dried herbs
  • 1/2 teaspoon salt
  • 1 egg
  • 3 tablespoons all-purpose flour
  • 2 tablespoons oil, for frying
  • 1 cup tomato puree
  • 2 tablespoons tomato paste
  • 3 bay leaves

Instructions

  • In a large bowl, combine 1 cup ground meat, 1/2 cup buckwheat, 1 chopped yellow onion , 1/2 teaspoon paprika, 1/2 teaspoon coriander, 1/3 teaspoon dried herbs, 1/2 teaspoon salt, 1 egg, and 3 tablespoons all-purpose flour.
  • Mix the ingredients thoroughly until the mixture becomes sticky and dense.
  • Heat 2 tablespoons oil in a frying pan. With damp hands, shape the mixture into small oval or round patties (about 2-3 inches in diameter).
  • Fry the patties over medium heat for about 3 minutes on one side, or until golden brown. Then flip the patties to the other side and continue frying for another 3 minutes. Repeat until you have cooked all of the meat patties.
  • Place the fried patties into a saucepan. Mix 1 cup tomato puree and 2 tablespoons tomato paste. You can add a bit of water if necessary so the sauce is not too thick. Pour the sauce over the patties, add 3 bay leaves, and cover the saucepan with a lid.
  • Simmer over low heat for about 25 minutes. Once the 25 minutes have passed, the Grechanyky are ready to be served.

Notes

  • You can use any ground meat you have on hand to make grechanyky. Chicken, pork, beef, or a mix of pork and beef are popular options. But you can also use ground turkey if you prefer.
  • Allow the cooked buckwheat to cool slightly before adding it to the meat mixture, so you don’t accidentally cook the egg.
  • For a milder taste, you can sauté the chopped onions in a little oil before adding them to the meat mixture.
  • You can also add finely chopped mushrooms, carrots (grated), celery, or garlic, to the meat mixture. If you like, you can sauté the chopped vegetables for a few minutes until soft before adding them to the meat mixture.
  • You can add fried chopped onions and carrots to the sauce if you want it to have some extra flavor. Some people also like to add a little sour cream to the tomato sauce (towards the end of cooking so it doesn’t curdle).

Nutrition

Calories: 358kcal | Carbohydrates: 30g | Protein: 16g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 427mg | Potassium: 685mg | Fiber: 4g | Sugar: 5g | Vitamin A: 543IU | Vitamin C: 12mg | Calcium: 46mg | Iron: 4mg

This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.

Course Dinner
Cuisine Ukrainian
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This recipe was contributed by
Yuliia Stsepeleva
Yuliia was born in Ukraine and lived in Eastern Ukraine, close to Russia, for many years. Her experience makes her very familiar with both Ukrainian and Russian cuisine. She now lives in England, but still enjoys cooking Ukrainian dishes for her family.

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