Buckwheat Croquettes with Turkey (Ukrainian hrechaniks), are hearty, comforting croquettes made with ground meat and cooked buckwheat groats. Earthy, lightly nutty, and satisfying, this traditional dish is simple at its core yet incredibly versatile, making it perfect for family dinners or make-ahead meals.

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If you enjoy buckwheat groats, this is absolutely a recipe to keep on hand. These buckwheat croquettes are deeply comforting, freezer-friendly, and adaptable, whether you serve them with a sauce or enjoy them simply pan-fried. So, let’s dive into these Buckwheat Croquettes with Turkey.

What Are Ukrainian Hrechaniks?

Hrechaniks (or hrechanyky) are traditional Ukrainian croquettes, fritters, or cutlets made with ground meat and precooked buckwheat. The name comes from the Ukrainian word hrechka, meaning buckwheat.

They can be made meatless, but most classic versions include meat. Poultry is a popular, lighter choice, and ground turkey works beautifully here, keeping the croquettes tender without feeling heavy.

Why You’ll Love These Buckwheat Croquettes with Turkey

• Comforting and filling. Hearty buckwheat paired with turkey makes these croquettes deeply satisfying.
• Simple, balanced flavours. Naturally earthy and slightly nutty, with seasoning that doesn’t overpower the buckwheat.
• Great for meal prep. This recipe yields a generous batch and reheats beautifully.
• Flexible and forgiving. Easy to adjust spices, meat choice, or sauce.
• Tender, never soggy. Lightly crisp on the outside, juicy and soft inside, especially when simmered in sauce.

Flavour and Texture Profile

Thanks to the buckwheat, these croquettes have a distinct earthy, slightly nutty flavour. The meat mixture itself is quite mild – traditionally seasoned only with salt and pepper.

In this version, I added a touch of smoked paprika, chipotle, and dried herbs. While not strictly authentic, they enhance the depth without overpowering the dish. The croquettes develop a light crust when pan-fried, then become exceptionally tender and juicy once finished in sauce.

Ingredients You’ll Need for These Buckwheat Croquettes with Turkey

For the Hrechaniks

• Buckwheat groats. Cooked until just tender; they add structure, earthiness, and nutrition.
• Ground turkey. A lean, mild protein that keeps the croquettes juicy.
• Eggs. Help bind the mixture.
• Onion. Adds moisture and gentle sweetness.
• Salt and black pepper. The essential base seasoning.
• Semolina (optional). Useful if the mixture feels too wet; skip if not needed.
• Smoked paprika, chipotle, dried herbs (optional). Not traditional, but add warmth and depth.
• Flour. For coating and forming a light crust.
• Oil. For shallow frying.

For the Tomato Sauce

• Onion and garlic. Create a savoury base.
• Tomato sauce. Traditional and comforting; plain or lightly seasoned.
• Water. Helps create steam and gently braise the croquettes.
• Smoked paprika, salt, and pepper. Optional seasoning for the sauce.

How to Make Buckwheat Croquettes with Turkey (Ukrainian Hrechaniks)

Start by cooking the buckwheat in lightly salted water until just tender – al dente is ideal. Drain well and allow it to cool slightly.

In a large bowl, combine the ground turkey with finely minced onion. Add the eggs, salt, pepper, and any optional spices, mixing gently just until combined. Avoid overmixing. If the mixture feels too loose, stir in a small amount of semolina to help it hold its shape.

Fold in the cooked buckwheat until evenly distributed. Shape the mixture into oval or disk-shaped croquettes, about 70–90 grams each. Lightly coat them in flour.

Heat oil in a large pan and fry the croquettes in batches until golden on both sides. They don’t need to be cooked through at this stage — just nicely browned.

For the sauce, gently cook the onion (and garlic, if using) in oil until soft. Add the tomato sauce, water, and seasoning, then simmer briefly. Nestle the croquettes into the sauce, cover, and simmer gently for about 20–25 minutes, until fully cooked and tender.

Serving Suggestions

The tomato sauce is optional but highly recommended – it keeps the croquettes juicy and adds depth. If you prefer, you can finish the croquettes in the oven instead. Sour cream sauce or mushroom sauce are also excellent alternatives.

More Delicious Ukrainian Recipes

Are you looking for more Ukrainian recipes like these Buckwheat Croquettes with Turkey? Be sure to check more recipes below:

• Chicken Borscht (Ukrainian Beetroot Soup)
• Honey Poppy Seed Cookies (Ukrainian Shulicks)

I hope you like these Hrechaniks (Ukrainian Buckwheat Croquettes), and you will try this recipe soon. If you try it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.

Cheers!

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Hrechaniks (Ukrainian Buckwheat Croquettes)

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Mains and Comfort DishesCuisine: Ukrainian

Servings

18-20

Hrechaniks

Prep time

15

minutes

Cooking time

1

hour 

Soft buckwheat croquettes with turkey, a traditional Ukrainian hrechaniks recipe. Earthy, hearty, and perfect as a comforting main or side.

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Ingredients

• Hrechaniks:

• 150 gr. buckwheat groats (A bit less than 1 cup)

• 500 gr. ground turkey or other meat of your choice

• 2 medium eggs

• 1 medium onion, finely minced

• salt and black pepper, to taste

• 1-2 tbsp. semolina (optional) – not the authentic ingredient

• 1/2 tsp. smoked paprika (optional) – not the authentic ingredient

• 1 tbsp., dried herbs like Italian seasoning (optional) – not the authentic ingredient

• a pinch of chipotle powder (optional) – not the authentic ingredient

• about 1/3 cup (or more) flour, for coating

• 3-4 tbsp. oil for frying

• Tomato Sauce:

• 1-2 onions, minced
  1-3 garlic cloves, minced (optional)

• 1 tbsp. oil

• 400 ml. tomato sauce – traditional or with aromatic additions (Like herbs, garlic, etc.)

• 1/3 cup water

• 1/2 tsp. smoked paprika

• salt, pepper – if necessary

Directions

• Cook the buckwheat in salted boiling water until done (I would recommend al dente stage.) Drain and cool.
• In a large bowl combine the ground turkey with the onions.
• Stir in the eggs and seasoning. Mix just until well combined, do not overmix. If the mixture is too “wet” and loose, you can add 1-2 tbsp. of semolina, to thicken it up, otherwise it could be challenging to shape Hrechaniks.
• Stir in the cooked and drained buckwheat and mix to incorporate.
• Shape the Hrechaniks. I used between 70 and 90 gr. of turkey mixture for one croquette which resulted in 18 to 20 croquettes. Do not make them too big, otherwise it can be challenging to flip them when cooking. The traditional shape is oval, but you can make a more convenient shape for you (For example, it would be easier to shape and cook “disks”.) Since the mixture is quite sticky, I would recommend rinsing your hands often or even apply some flour.
• Roll the Hrechaniks in the flour.
• In a large heavy-bottom pan heat the oil over high-medium heat. Arrange some croquettes (Do not overcrowd the pan) and cook for about 3 minutes, or until the golden crust. Using a spatula, delicately flip them and cook for another 2 to 3 minutes. Remove from the pan and set aside. Repeat with the remaining croquettes.
• In the meantime, in a separate deep pan heat the oil over low-medium heat cook the onions and garlics (If using), for about 5 minutes.
• Add the tomato sauce, water, and seasoning if using. Cook for few minutes to thicken up.
• Return the precooked Hrechaniks onto the pan with the tomato sauce (If they don’t fit all, consider using a different pot, but they can seat pretty tightly for this step.)
• Reduce the heat, cover the pan, and simmer the Hrechaniks for about 20-25 minutes. It’s okay if the sauce does not fully cover the Hrechaniks because the steam will do the job. But you can also add a little bit more of sauce or water. Enjoy!