Buckwheat and Ground Beef Fritters with Yogurt and Parsley

Rinse the buckwheat under cold water until water runs clear. Bring 400ml salted water to a boil, add the buckwheat, reduce heat to low, cover tightly, and simmer 15 minutes until water is absorbed and grains are tender. Remove from heat and let steam, covered, 5 more minutes. Spread on a plate to cool completely.

While the buckwheat cools, heat a skillet over medium-high heat. Add 1 tablespoon sunflower oil and crumble in the ground beef. Break it apart with a wooden spoon and cook 8-10 minutes until deeply browned with no pink remaining. Season with paprika and an extra pinch of salt. Remove to a large mixing bowl.

Peel and dice the potato into 2cm cubes. Place in a small pot, cover with cold salted water, bring to a boil, and cook 12-14 minutes until fork-tender. Drain thoroughly and mash until smooth. Finely dice the yellow onion and mince the garlic cloves.

To the bowl with browned beef, add the cooled buckwheat, mashed potato, diced onion, and minced garlic. Crack in the egg and add the flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly with your hands or a wooden spoon until everything is evenly combined and holds together when pressed.

Heat 3 tablespoons sunflower oil in a wide skillet over medium heat until it shimmers and flows easily across the pan. While the oil heats, form the mixture into 8 equal patties, about 2 inches wide and 1/2 inch thick. Carefully lay them in the hot oil and fry 4-5 minutes per side until deep golden brown and crisp at the edges. Transfer to a paper-lined plate. If needed, fry in two batches and add remaining oil.

In a small bowl, combine the yogurt with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir well until smooth and seasoned. Taste and adjust salt if needed.

Arrange the hot golden fritters on a large platter. Spoon the yogurt sauce generously over the fritters or serve it in a small bowl alongside for dipping. Scatter the fresh parsley over the top. Serve immediately while the fritters are still crispy.