1-Cook buckwheat groats with 1/2 teaspoon salt according to package directions.

2-While buckwheat cooks, heat 2 tablespoons olive oil in a skillet over medium heat. Sauté diced onion and grated carrot for 5 minutes until softened.

3-Add sliced mushrooms and cook another 5 minutes until soft.

4-Transfer cooked vegetables to a food processor and pulse until minced. Add minced vegetables to a large bowl with the cooked buckwheat. Process or mash together until the mixture resembles ground beef texture.

5-Add 1 egg, 1 tablespoon semolina, 1 teaspoon salt, and 1/4 teaspoon pepper to the buckwheat-vegetable mixture. Mix well. If the mixture is too dry, add water 1 teaspoon at a time until it holds together.

6-With wet hands, shape the mixture into flattened patties roughly the size of an egg.

7-Beat the remaining egg in one bowl. Place bread crumbs in a separate bowl.

8-Dip each patty first into the beaten egg wash, then coat completely in bread crumbs.

9-Heat 1/4 inch of light olive oil in a deep skillet over medium heat.

10-Fry the croquettes in batches for approximately 3 minutes per side, or until golden brown. Drain oil as needed between batches.