Hrechanyky (Buckwheat and Meat Patties)

Rinse the buckwheat under cold water, place it in a saucepan, pour in 500 ml of water, season with salt, and cook covered over medium heat for 15 minutes until all the liquid is absorbed. Spread the cooked porridge in a thin layer on a plate and let it cool completely to room temperature.

In a large bowl, combine the pork-and-beef ground meat, the cooled buckwheat porridge, an egg, and finely chopped onion.

Add salt and black pepper to taste, then knead the mixture thoroughly by hand for 2-3 minutes until it is smooth and slightly sticky.

With damp hands, shape the mixture into oval patties about 2 cm thick and coat each one in flour on all sides.

Heat oil in a skillet and fry the patties on both sides for 3-4 minutes each until golden brown, then transfer them to a deep saucepan.

In a separate bowl, mix the tomato sauce with sour cream until smooth.

Pour the sauce over the patties, cover with a lid, and simmer over low heat for 15-20 minutes, until the sauce thickens slightly.