Tender buckwheat cutlets without meat. Buckwheat cutlets: cooking recipe

Everyone knows about the benefits of buckwheat, but not everyone likes it, especially for children.

But believe me buckwheat cutlets they will gobble up everything, because it is very tasty.

Buckwheat should be in the diet of every person, so if your loved ones do not like buckwheat porridge, cook them buckwheat cutlets that they will definitely like.

Buckwheat cutlets - the basic principles of cooking

Buckwheat is washed to clear water and a viscous porridge is boiled. You can safely use the porridge that is left over from dinner or lunch to make meatballs.

Then the porridge is cooled and twisted through a meat grinder. It is advisable to do this twice so that the mass is homogeneous. Together with buckwheat porridge, peeled onions, soaked, squeezed bread and garlic are chopped in a meat grinder.

Eggs, salt, fragrant herbs, fresh herbs and spices.

Cutlets are molded from the resulting mass, breaded, fried or baked in the oven.

To prepare cutlets with minced meat, liver or cheese, a mass of buckwheat is combined with these products, after grinding them.

Recipe 1. Buckwheat cutlets with cheese

Ingredients

two glasses of buckwheat;

a clove of garlic;

two eggs;

potato;

70 g of cheese;

black pepper;

sunflower oil;

dill greens.

Cooking method

1. Rinse buckwheat to clean water. Boil until the cereal has absorbed all the moisture. Then remove the porridge from the heat and cool.

2. Peel and finely chop the onion. Finely grate the peeled potato. Add onions and grated potatoes to the porridge. Crumble the cheese here as well. Pepper and salt everything. Mix well to get a homogeneous mass.

3. Moisten your hands in water, take a little buckwheat mass and make cutlets out of it. Roll them in flour.

4. Activate the multicooker in the "Baking" mode. Pour sunflower oil into the bowl, put the peeled garlic clove in it, cut it in half. It will saturate the oil with aroma. Once the garlic has browned, remove it.

5. Put the cutlets in a bowl and fry until golden brown, closing the lid. Serve cutlets as a side dish for fish or meat.

Recipe 2. Lean buckwheat cutlets

Ingredients

one and a half glasses of buckwheat;

three bulbs;

large carrot;

black pepper;

two potatoes.

Sauce

green onions;

lean mayonnaise.

Cooking method

1. Rinse buckwheat groats under running water and boil it as usual.

2. Peel the potatoes, wash and boil. Finely chop the peeled onion, and fry until transparent in sunflower oil.

3. Peel the carrot, grate it coarsely and transfer to the onion. Stir and fry everything together for five minutes.

4. Buckwheat porridge, boiled potatoes and twist the vegetable roast through a meat grinder. Add a couple of tablespoons of lean mayonnaise to the minced meat, season everything with pepper and salt. Mix thoroughly.

5. Moisten your hand in water and mold oval cutlets with wet hands. Bread them in semolina or breadcrumbs. Fry cutlets in sunflower oil until golden brown.

6. green onion rinse, dry and chop finely. Mix it with lean mayonnaise. Serve cutlets with sauce.

Recipe 3. Buckwheat cutlets with minced meat

Ingredients

400 g pork;

70 ml sunflower oil;

120 g flour;

300 g of buckwheat porridge;

fresh ground pepper;

two eggs;

3 g of table salt.

Cooking method

1. Wash the pork tenderloin, dry it and cut into slices. Peel the onion and cut it coarsely. Grind meat with onions in a blender. Transfer the minced meat to a deep bowl. Add salt, eggs and black pepper to it. Now mix everything thoroughly.

2. Wet your hands in water, scoop up a handful of cutlet mass and form an oval cutlet. Bread the blanks in flour.

3. Preheat in cast iron pan sunflower oil. Put the buckwheat cutlets in boiling oil and fry over medium heat for about three minutes. Then turn the patties over and fry on the other side for the same amount of time. Serve cutlets as an addition to a side dish of vegetables.

Recipe 4. Buckwheat cutlets with mushrooms

Ingredients

buckwheat - half a cup;

30 g sunflower oil;

carrot;

100 g of champignons;

20 ml sunflower oil;

freshly ground pepper.

Cooking method

1. Rinse to clean water buckwheat and make a viscous porridge out of it. Then cool it down.

2. Peel and wash carrots and onions. Grate the carrots with large chips. Chop the onion as finely as possible. Peel the mushrooms from the film, wash and cut into plates.

3. Pour oil into a heated pan. Saute the onion in it until translucent, then add the mushrooms and cook, stirring, for about ten minutes. Cool the mushroom stew.

4. In a deep bowl, combine buckwheat porridge with carrots and fried mushrooms. Add flour, freshly ground black pepper and salt. Pour in a teaspoon of vegetable oil. Mix everything thoroughly.

5. Heat the pan by pouring oil into it, and put the cutlets into it. Fry over low heat for 10 minutes, then turn the patties over and fry the other side for the same amount of time. Serve cutlets with a vegetable side dish and adjika.

Recipe 5. Buckwheat cutlets with chicken liver

Ingredients

400 g chicken liver;

a mixture of peppers;

100 g of buckwheat;

120 g of onion;

coriander;

Cooking method

1. chicken liver rinse, remove connective tissue and bile sacs. Dry offal and grind in a blender.

2. Sort and rinse buckwheat. Boil the buckwheat until the cereal has absorbed all the liquid. Cool the porridge.

3. Peel the onion and chop it finely. Fry the onion in sunflower oil until golden brown.

4. In a deep bowl, combine the porridge with chopped liver, fried onion and egg. Add flour, salt, freshly ground coriander, pepper mixture and honey to the resulting mixture. Mix well.

5. The mixture will turn out to be quite liquid, so form the cutlets with a spoon. Put two tablespoons per cutlet in hot oil and fry until golden brown, then turn the cutlets over and fry on the other side.

6. Transfer the finished boilers to a deep heat-resistant form, and bring them to readiness in the oven, heated to 180 C. Bake for ten minutes.

Recipe 6. Buckwheat cutlets with cheese

Ingredients

a glass of buckwheat;

butter and sunflower oil;

three eggs;

bulb;

breadcrumbs;

carrot;

seasoning;

cheese durum varieties;

garlic - three cloves.

Cooking method

1. Rinse buckwheat and cook in any way convenient for you. It can be boiled or cooked in the oven or microwave. Cool down the porridge.

2. Peel vegetables and garlic. Put everything in a blender bowl and grind. Melt the butter in a frying pan and fry the mixture of vegetables with garlic in it.

3. Transfer the buckwheat porridge to a deep bowl and puree it with an immersion blender. Add eggs, fried vegetables, spices, flour, herbs and salt to it. Mix everything well.

4. Cut the cheese into bars. Sprinkle breadcrumbs on your palm. Put a spoonful of minced meat and make a cake. Place a block of cheese in the center and with your other hand, cover the cheese with the edges of the tortilla. Once again, roll everything in breadcrumbs. Fry cutlets in hot oil until golden brown on both sides. Serve cutlets with sour cream and herbs.

Recipe 7. Buckwheat cutlets with turkey ham

Ingredients

boiled buckwheat - 650 g;

bulb;

a mixture of peppers;

two potatoes;

seasonings;

soy sauce;

turkey ham - 150 g;

suluguni - nine bars.

Cooking method

1. Make viscous porridge from buckwheat. Cool her down.

2. Peel the onion from the husk, wash and finely chop.

3. Peel the potatoes, wash and boil until soft. Drain the broth, and cool the vegetable.

4. Twist buckwheat porridge, boiled potatoes and onions through a meat grinder. Pour into the resulting juice soy sauce, egg and seasonings. Stir the mince.

5. Grate the ham.

6. Wet your hands in water, take some minced meat and make a cake. Put a little grated ham and a piece of suluguni in the center. Connect the edges and form cutlets. Roll them in bran and place on a greased baking sheet.

7. Bake cutlets in the oven for 20 minutes. Turn the meatballs over after ten minutes.

Recipe 8. Buckwheat cutlets with chicken meat

Ingredients

70 ml of sunflower oil;

600 g chicken breast;

two glasses of buckwheat

two eggs;

3 g black pepper;

80 g of soft cheese;

3 g of nutmeg;

bulb.

Cooking method

1. Cook buckwheat so that it turns out viscous porridge.

2. Transfer the cooled porridge to the bowl of a food processor and beat into a homogeneous mass.

3. Also beat the peeled onion in a blender, but not to the state of a paste, but to make small pieces. Coarsely grate the cheese. Combine all the chopped ingredients in one container, beat two eggs into the minced meat, season with nutmeg, salt and a mixture of peppers. Stir.

4. Heat two tablespoons of oil in a heavy-bottomed pan and shape the cutlets. Put them in hot oil and fry until golden brown on both sides.

Recipe 9. Buckwheat cutlets with pickled mushrooms

Ingredients

buckwheat - one and a half glasses;

sunflower oil;

two bulbs;

black pepper;

jar canned champignons;

dill - a bunch;

eggs - two pcs.

Cooking method

1. Sort, rinse the cereal and cook it so that it is not too dry, but not watery porridge. Cool her down.

2. Finely chop the onion, and fry it in butter until golden brown. Put half of the onion fry into the porridge. Twist buckwheat with onions in a meat grinder, beat in eggs and add chopped dill, pepper and salt. Mix everything thoroughly. If the stuffing is liquid, add a little flour.

3. Open a jar of champignons. Drain the marinade, finely chop the mushrooms and fry with the remaining onion.

4. Make a cake from buckwheat mass, put the cooled stuffing in the center and close the edges. Dip the cutlets in flour and fry them in hot oil until golden brown.

Before cooking, buckwheat can be calcined in a dry frying pan.

Add to minced buckwheat garlic and chopped herbs to add spice to the cutlets.

You can replace eggs with flour, semolina or soaked bun.

If you're steaming patties, don't bread them.

To make the cutlets not so fatty, do not fry them, but bake them in the oven.

How to make buckwheat cutlets, every housewife should know, because this appetizer helps out with a lack of time and unwillingness to cook meat dishes. The buckwheat left after dinner or lunch goes well with mushrooms or eggs, cutlets are formed from it and fried in butter.

What to cook from buckwheat porridge

Options for what is possiblecook with buckwheat, lots of. It acts not only as a side dish for meat, fish or poultry, but also serves as an independent dish. Pancakes, zrazy are made from buckwheat, pumpkin or chicken are stuffed with it, porridge is combined with meat, lard and mushrooms. Even cutlets based on buckwheat are tasty and satisfying, they serve as a great idea for a snack or an independent meal.

How to cook buckwheat cutlets

To get it right cook buckwheat cutlets, you need to know some features. The first one is food preparation. You will need crumbly buckwheat, previously boiled in the usual way, bouillon cube for taste or spice as desired, onions for an appetizing flavor and eggs for a bunch. You can season the meatballs (Grechaniki) with garlic, dry paprika, roll in breadcrumbs or flour.

Do not forget about the salt - it will give the dish a finished taste. Cooled ready-made buckwheat should be seasoned with spices, beat an egg, add fried or raw onions, grated garlic. You can mix the finished minced meat with your hands, but it is more convenient to do this with an immersion blender. The mass is ready - all that remains is to mold cutlets, breaded in breadcrumbs and fry in butter or vegetable oil.

Cutlets with buckwheat in the oven

If you want to get a lean snack, then cutlets with buckwheat in the oven will come in handy. They lend themselves well to freezing, harvesting for future use and subsequent frying or baking. Boiled cereals, which may remain from another meal, must be seasoned with spices to taste, chopped with a blender. For flavor, the appetizer is seasoned with dill, garlic and onions, black pepper. After kneading, cutlets are formed from minced meat, laid out on a baking sheet covered with baking paper, and baked in the oven for 20 minutes at 180 degrees.

Buckwheat cutlets recipe - recipe

If the cook needsbuckwheat cutlets recipe, then it is better to turn to trusted sources. It is optimal to choose a recipe for buckwheat with a photo in order to check the correctness of each cooking step. Beginners should first practice on the formation of lean cutlets with onions, and therefore mix minced meat, eggs, spices and other additional products into the cutlet mass, make meatballs with filling.

Cutlets with buckwheat and minced meat

• Cooking time: 1 hour.
• Calorie content of the dish: 150 kcal.
• Destination: for lunch.
• Cuisine: author's.

Cutlets with buckwheat and minced meatare considered the best dish for serving a child for lunch, because they perfectly saturate and energize. Healthy cereal in combination with meat components, it practically does not differ from pork or beef due to the harmony of taste and aroma. You can take for cutlets not only raw buckwheat but also the remnant of yesterday.

Ingredients:

• minced meat - half a kilo;
• buckwheat - a glass;
• water - 2.5 cups;
• onion - 1 pc.;
• potatoes - 1 pc.;
• eggs - 3 pcs.;
• flour - 30 g;
• vegetable oil - 20 ml.

Cooking method:

1. Sort buckwheat, wash, boil in salt water until tender. Twice with a meat grinder.
2. Mix with minced onions, potatoes, minced meat. Beat two eggs, mix, season with salt and pepper.
3. Shape into oblong patties, coat in flour and dip in beaten egg. Fry in a hot oiled pan until done. Stew under a closed lid for 15 minutes or spend the same time baking in the oven.
4. Add sour cream when serving.
5. You can add a little milk to the minced meat for softness and sugar for taste.

Buckwheat cutlets with mushrooms

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 146 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Buckwheat cutlets with mushroomsserve as an excellent dinner, are made on the basis of porcini mushrooms or champignons, seasoned with black pepper and dried paprika. If desired, you can add a garlic clove or fresh dill to them to give the appetizer pleasant aroma. The dish is served with tomato sauce, fresh or stewed vegetables, it looks good hot or cold. How to cook buckwheat cutlets is described below.

Ingredients:

• buckwheat - a glass;
• water - 2 glasses;
• champignons - 750 g;
• onions - 2 pcs.;
• parsley - a bunch;
• breadcrumbs - 30 g;
• vegetable oil - 20 ml.

Cooking method:

1. Rinse buckwheat, pour cold water, boil, cook until tender and moisture evaporates. Leave to reach for 15 minutes, salt.
2. Fry mushroom slices with chopped onion for 15 minutes, pepper, cool, chop with a blender. Gradually add buckwheat to get a thick mass, season with chopped herbs.
3. Form meatballs, roll in breadcrumbs, fry on both sides until blush, cover and simmer for four minutes over low heat.

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 143 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Buckwheat and potato cutletsthey taste like potato pancakes, but look more attractive due to the formation of an appetizing crispy crust. They go well with thick sour cream or tomato sauce, sun-dried tomatoes. This dish is best served with fresh vegetables, mashed potatoes or boiled rice seasoned with garlic and fresh dill.

Ingredients:

• water - a glass;
• potatoes - 2 pcs.;
• vegetable oil - 20 ml.

Cooking method:

1. Rinse buckwheat, salt, pour water, boil. On low heat until cooked, mash with a fork, cool.
2. Peel potatoes, grate, squeeze juice, mix with buckwheat, form cutlets.
3. Fry until blush and crispy, garnish with chopped herbs.

Buckwheat cutlets with cheese

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 158 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

Buckwheat cutlets with cheesehave a rich creamy flavor and delicate taste with a soft texture. For their manufacture, it is better to take soft cheese so that it melts evenly during frying, forming a beautiful crust and appetizing appearance, attracting the attention of all guests or household members. If you show imagination, then cutlets can be stuffed with cheese, so that when cut, it flows appetizingly.

Ingredients:

• buckwheat - half a glass;
• water - a glass;
• eggs - 2 pcs.;
• soft cheese - 100 g;
• onions - 1 pc.;
• flour - 20 g;
• vegetable oil - 25 ml.

Cooking method:

1. Pour buckwheat with salt water, cook until cooked, cool.
2. Cut the onion into small cubes, fry until soft, add to the cereal.
3. There also send coarsely grated cheese, eggs, pepper. Mix the minced meat until smooth and soft, mold the cutlets. Roll in flour, fry on all sides until golden.
4. Serve hot.

Homemade buckwheat cutlets

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 175 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Homemade buckwheat porridge cutlets differ in the meat content in a 1: 1 ratio. Due to this, the snack acquires new taste, increased satiety, so it is perfect for lunch for an adult or a child. To give it a pleasant aroma, a chicken egg and fried onions are used, and the cutlets themselves are fried in butter or lard.

Ingredients:

• meat - 100 g;
• buckwheat - half a glass;
• water - a glass;
• onion - 1 pc.;
• butter - 20 g;
• breadcrumbs - 20 g;
• eggs - 1 pc.

Cooking method:

1. Boil the meat until tender, cut into small pieces.
2. Buckwheat pour water, salt, cook until tender, cool.
3. Twist the cereal with meat in a meat grinder, add chopped fried onion, beaten egg. Salt, pepper.
4. Blind meatballs, breaded in breadcrumbs, fry in melted butter until browned.

Lean buckwheat cutlets

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 121 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Buckwheat meatballs with a lean character will appeal to vegetarians, fasting people, or just losing weight and watching their figure. They can diversify the diet. Not involved in their manufacture. chicken eggs and other products of animal origin. So that they do not fall apart during frying and keep the consistency of minced meat, buckwheat must be boiled until “smeared” - pour in plenty of water and keep until tender.

Ingredients:

• water - a glass;
• buckwheat - half a glass;
• onion - 1 pc.;
• vegetable oil - 25 ml.

Cooking method:

1. Pour the grits into a dry frying pan, ignite, cover with salted boiling water, cook until tender. Drain the remaining liquid, put the porridge in the refrigerator until it cools completely.
2. Chop the onion, fry until golden.
3. Cut the resulting mass into pieces, each lightly fry in oil until a light blush.
4. Sprinkle veggie meatballs with fried onions when serving.

Buckwheat cutlets - cooking secrets

Celebrity chefs reveal the features they use tocooking buckwheat cutletswill be on the shoulder of any home cook:

• the recipe for buckwheat cutlets may include the addition of hot red pepper, soft cottage cheese, pumpkin or fried carrots;
• proper cooking of buckwheat will give the cutlets the desired consistency - it is optimal to use thick-walled dishes for this, and before the process, calcine the cereal in a dry frying pan without oil, but you can also butter the bottom a little;
• the optimal cooking time for buckwheat is 15 minutes, it should be cooked under a closed lid, not mixed in the process;
• after readiness, which is determined by the absorption of water, the porridge should be held without fire under the lid for about 10 minutes - so it will rest and reveal the taste better;
• right in the process of cooking, you can season buckwheat porridge with chopped onions, dry mushrooms or butter so that cutlets can be sculpted without additional additives.

Video: Buckwheat cutlets

Today we will talk about one a simple dish. In our article, we will look at how buckwheat cutlets are prepared. Their recipe will be presented below, and not one, but several at once. Such products are easy to prepare.

Buckwheat cutlets: the first recipe (the most simple and accessible to everyone)

Cutlets will appeal to those who watch their diet, want to arrange a fasting day, do not eat meat, and also fast.

For cooking you will need:

• one egg;
• 250 grams of buckwheat;
• two cloves of garlic;
• 25 ml butter;
• Art. a spoonful of sour cream;
• bulb;
• 100 grams breadcrumbs;
• three st. spoons of fresh herbs vegetable oil;
• a pinch of pepper and salt.

The process of cooking cutlets at home will look like this:

1. In a pot of water (two glasses), send a glass of buckwheat. After boiling, salt a little porridge. Cook until done.
2. Then add butter to buckwheat porridge, mix well, let cool slightly.
3. At this time (while the porridge is cooling), peel the garlic, as well as the onion.
4. Next, finely chop the greens.
5. Then send the porridge to a blender or a meat grinder. Add garlic and onion to it as well.
6. Salt and pepper the prepared minced meat.
7. Next, add greens and sour cream to the porridge.
8. Crack the egg then mix thoroughly.
9. From the minced meat, form small cutlets. Then roll them in breadcrumbs. If the products are poorly molded, then add a little sour cream.
10. After heating the vegetable oil in a pan, send the cutlets there. Fry them over low heat until golden brown.

Such cutlets can diversify the daily menu. They are best served with herbs and fresh vegetables. You can also prepare a sauce for such products, for example, from sour cream, garlic and herbs.

Products with minced meat

The recipe for buckwheat cutlets with minced meat will appeal to those who love meat. Products are hearty and juicy. Easy to prepare. By the way, they can be baked under vegetable sauce. To prepare buckwheat cutlets, the recipe of which we describe, you will need:

• 150 grams of buckwheat;
• five eggs;
• bulb;
• 50 grams of fresh parsley;
• 2 teaspoons of salt;
• 600 grams of minced pork;
• pepper;
• three st. spoons of sour cream;
• 5 st. tablespoons of breadcrumbs.

The process of cooking cutlets with minced meat at home

About half an hour before the start of cooking the cutlets, boil the buckwheat and salt a little. Meanwhile, hard boil four eggs. Peel the onion, chop, fry in refined sunflower oil.

After that, beat one egg into the minced meat, salt it (about 1 teaspoon), pepper.

Pour the slightly cooled buckwheat into the minced meat. Then mix thoroughly.

Now start cooking the original egg filling for cutlets. To do this, peel the boiled eggs, grate on a coarse grater. If not, then just chop them with a knife. Next, add greens (pre-chopped), a little salt and sour cream (quite a bit) to the eggs.

Then mix it all up. Now you have the meatball filling.

Form products. To do this, take part of the minced meat, make a flat cutlet out of it. Put two teaspoons of the filling in the middle of it. Then lift the edges of the cutlets, cover them with minced meat on top, covering the filling.

Roll the products and fry the cutlets on both sides over medium heat in refined sunflower oil. Serve items with vegetable salad Or just fresh vegetables.

With mushrooms

Cutlets with mushrooms and buckwheat can be combined with almost any dish. To prepare them, you need:

• 100 grams of breadcrumbs, greens;
• two eggs;
• three cloves of garlic;
• one bread;
• bulb;
• 50 grams of cream;
• 400 grams of champignons;
• two carrots;
• a glass of buckwheat.

And now the preparation is simple, but the dish turns out incredibly tasty!

First, wash the buckwheat and boil it. Then wash the mushrooms under running water and cut into slices. Saute with chopped onion. Next, put the vegetables in a blender and grind thoroughly.

Then put the carrots to boil. Chop greens with garlic.

Grind the finished buckwheat in a blender with herbs. Here you have almost ready stuffing.

Add bread soaked in cream to minced meat.

Form dip in flour. Place on hot skillet. Fry the products on both sides until cooked through - about twenty minutes on each side.

Recipe for buckwheat cutlets with cheese

To prepare these cutlets you need:

• bulb;
• 125 grams of buckwheat;
• salt;
• 100 grams of cheese;
• two eggs;
• greens;
• 50 grams of butter;
• pepper.

The way to prepare them is easy to remember:

1. Pour the buckwheat into a sieve, rinse thoroughly under running cold water.
2. Then put it in a pot of boiling water (salted). Cook for about twenty minutes (maybe a little more).
3. Grind hot porridge with a potato masher until almost homogeneous.
4. Peel the onion, chop finely.
5. Heat a couple of tablespoons of butter in a frying pan, fry the onion in it until golden brown. This process will only take four minutes.
6. Combine the fried onion and buckwheat mass, grate the cheese. Mix everything.
7. Add spices, salt, raw eggs. Then mix thoroughly.
8. Put a frying pan with vegetable oil on the fire. Form cutlets from buckwheat mass, roll in flour or breadcrumbs.
9. Spread them on a preheated pan with oil and fry buckwheat products over moderate heat until golden brown.
10. Serve them hot. These cutlets with tomato sauce are especially tasty.

with mushrooms: recipe

Such products will appeal to those who can withstand fasting. They will also be appreciated by those who are on a diet and vegetarians. To prepare the lean which is presented below, you will need the following ingredients:

• two carrots, medium in size;
• salt;
• 250 grams of buckwheat;
• bulb;
• pepper;
• 600 grams of mushrooms;
• spices.

The process of making buckwheat cutlets at home

And now we begin to cook buckwheat cutlets. Their recipe should not puzzle any housewife:

A small conclusion

Now you know how to cook cutlets from them - any of those presented in the article - will help diversify the menu of any family. We have described several different options. We hope you can find the right one for you.

Vegetarian by myself simple recipe and with a minimum set of ingredients. Despite the fact that there are no eggs, dairy products, or even flour in the cutlets, the cutlets turn out delicious, with a crispy crust, and keep their shape well. The recipe is great for Lenten table and for vegans, and just for a change, from the remains of buckwheat porridge.

Of course, many variants of the recipe for buckwheat cutlets have been invented. They have more ingredients, and not only lean ones. We have such cutlets ahead of us, and today we are not looking for easy ways, we are preparing super light dish that any teenager can handle.

Cooking recipe: Buckwheat cutlets

In order to cook lean meatballs from buckwheat and potatoes, you will need the most simple products. Buckwheat cutlets without meat and eggs, dairy products and even without flour, so they are suitable for vegans and fasting people.

Despite the meager set of ingredients, lean buckwheat cutlets, a vegetarian recipe, are hearty and tasty both hot and cold. They are very fragrant, especially if you do not regret the spices, which, by the way, can be selected at your discretion. The patties are crispy on the outside and soft on the inside. If desired, you can add to them fried mushrooms, then the dish will turn out even tastier and more nutritious.

Ingredients

• buckwheat groats 1 tbsp.
• water 2 tbsp.
• salt to taste
• raw potatoes 3 pcs.
• small onion 1 pc.
• a mixture of ground peppers 2-3 chips.
• curry 0.5 tsp
• dried thyme 0.5 tsp
• vegetable oil for frying

How to cook lean buckwheat cutlets

1. 
   First you need to cook buckwheat. I sort and wash the grits, then fill them with cold water and add a little salt to taste. Cook over low heat until all moisture has evaporated, about 20 minutes. Buckwheat should boil a little, then it will be sticky, which means that the cutlets will not fall apart.
2. 
   I grind buckwheat porridge with an immersion blender. Due to this, it turns out to be more dense and sticky. If you don't have a blender, you can use a puree stick.
3. 
   Then I peel the onion and potatoes - 3 medium-sized tubers. I grind them on the smallest grater. I add 1-2 pinches of salt to let the juice go faster. Then I forcefully squeeze out all the liquid with my hands. I mix the porridge and the resulting potato-onion cake (without squeezed juice, you can pour it out).
4. 
   I put spices to taste, I like ground pepper, curry and dried thyme. You can add absolutely any seasonings that you like, you can not spare them, put a lot to turn boring buckwheat porridge into more interesting dish. I knead the resulting mixture with my hands, until smooth, with force. It should be a sticky mass.
5. 
   I form tunics. They mold perfectly, do not stick to hands (if necessary, you can moisten your hands in vegetable oil). It is advisable to make the size of the cutlets small, and the shape slightly flattened so that the products are covered during frying. golden brown from all sides. If you sculpt in the form of medallions, as in the photo, then inside they will be soft, and on top with golden crust. Do you want them to be completely crispy? Then flatten more, make them flat.
6. 
   I fry the semi-finished product in a well-heated pan with a small amount of vegetable oil. Cook over medium heat, about 3 minutes on each side. At the very end, as soon as a confident crust appears, I reduce the heat and cover with a lid, steam for another 4-5 minutes so that the potatoes inside have time to reach readiness and do not remain raw.

It turns out very tasty buckwheat cutlets, with a golden crust. They are best served warm, with spicy homemade ketchup, lean mayonnaise or other sauce. When cold, they are also delicious, you can cook vegetarian hamburgers from them with the addition of tomatoes, cucumbers, herbs, and so on. Enjoy your meal! Share the recipe for lean buckwheat cutlets on social networks!