How to use leftover dairy and groat


  • 2 cups of buckwheat
  • 150g cottage cheese, preferably low-fat
  • 2 onions, finely diced
  • 2 medium-sized eggs
  • 3 teaspoons of salt
  • 2-3 tablespoons of breadcrumbs
  • 1 tablespoon of finely chopped dill
  • 2 garlic cloves
  • 1 tablespoon of marjoram
  • Salt and pepper to taste
  • Cooking oil and breadcrumbs for coating


  1. In a saucepan, pour 5 cups of water, add salt, and bring it to a boil. Add the buckwheat to the boiling water and cook until it becomes fluffy (about 12 minutes). Let it cool.
  2. Fry the diced onions until they become translucent. Let them cool. Grind half of the cooked buckwheat together with the cottage cheese. Mix the ground buckwheat and cottage cheese with the unground buckwheat, chopped onions, pressed garlic, eggs, breadcrumbs, chopped dill, and spices. Knead the mixture until smooth. If the mixture is too loose, you can add more breadcrumbs or a tablespoon of potato flour. Shape the mixture into patties, coat them with breadcrumbs, and fry them in heated oil until they turn golden brown. Serve the patties hot, ideally with green lettuce and vinaigrette or mushroom sauce.