Crispy Kasha-Mushroom Cakes with Jammy Eggs and Dill Sour Cream

Method

1. Rinse and drain the buckwheat, then toast it in a dry 16 cm pot over medium heat for 3 min. Add the water and half the salt, bring to a boil, cover, turn down to low heat and cook for 15 min. Spread it on a large plate and let it cool until you can handle it.

   Add in this stepRoasted buckwheat groats (kasha) 100 gWater 200 mlSalt ¼ tsp

   medium heat→low heat

2. Chop the mushrooms and onion very finely. Melt the butter in a frying pan and cook them over medium-high heat for 7 min, until all the liquid has evaporated and they are golden. Any leftover moisture makes the cakes fall apart, so cook them dry, then let them cool.

   Add in this stepButter 15 gOnion ½White button mushrooms 120 g

   medium-high heat

3. Bring a small pot of water to the boil, lower in the topping eggs, cook over medium heat for 6 min 30 sec and plunge into iced water for jammy yolks.

   Add in this stepEggs (for jammy topping) 2

   medium heat

4. In a small bowl, mix the sour cream with half the dill and the grated garlic, and chill until serving.

   Add in this stepSour cream 3 tbspFresh dill, chopped 2.5 gGarlic clove, finely grated ½

5. Put the cooled kasha and mushrooms in a large bowl and mash about a third with a potato masher or fork so the mixture turns sticky. Add the egg for the mixture, the cheese, flour, the rest of the dill and salt, and pepper, and mix well. With wet hands, shape 4 round cakes about 1.5 cm thick.

   Add in this stepEgg (for the mixture) 1Cheddar or other firm cheese, grated 40 gPlain flour 2 tbspFresh dill, chopped 2.5 gSalt ¼ tspBlack pepper to taste

6. Pour the oil into a wide frying pan to a depth of 2–3 mm and heat it over medium heat; it is ready when a crumb of the mixture sizzles at once (about 170 °C). Lay the cakes in gently, away from you, 2 cm apart, frying in batches (number of batches: 1). Don't touch them for 3 min, then flip and fry 3 min more, until deep golden on both sides and hot all the way through. Drain on paper towel; lower the heat a little if the oil spits.

   Add in this stepSunflower oil (for frying) 40 ml

   medium heat

7. Plate the cakes, add a spoonful of dill sour cream to each and top with the halved jammy eggs. Serve right away.