Buckwheat cutlets: features and recipes. Buckwheat cutlets are a great way to love buckwheat. Recipes for buckwheat cutlets with mushrooms, minced meat, liver, cheese and vegetables

For those who love vegetarian cuisine, there are many recipes available. Buckwheat cutlets- one of such recipes. This dish will appeal to everyone who loves this porridge. And even those who are indifferent to her. Buckwheat cutlets are very tasty and filling. In this option you can safely add different products. For example, vegetables or mushrooms. Imagine, try and be sure to find a recipe with the perfect taste for yourself.


Ingredients:
Buckwheat - 2/3 tbsp.
Raw potatoes - 1 pc.
Raw carrots - 1 pc.
Egg - 1 pc.
Onion - 1 pc.
Flour - 4 tbsp. l.
Vegetable oil - 4 tbsp. l.
Salt and spices are at your discretion.


Step-by-step photos on how to prepare the recipe:

Boil the buckwheat and crush it so that it does not crumble when making cutlets.

As a result, we should have about 1.5 tbsp. boiled porridge.


1. 
   Wash the potatoes, peel them and grate them on a fine grater. Squeeze out the juice with your hands.
   
2. 
   Beat in the egg.
   
3. 
   Place all ingredients in one bowl and mix.

   Form cutlets, roll them in flour and fry

4. 
   Place on a plate, pat dry with a paper towel. This is done in order to remove excess fat.

   Add greens.

   All is ready.
   

5. 
   Please come to the table!

   When we say the word “cutlet,” our mind’s eye imagines an appetizing-smelling product made from minced meat with a crispy crust. But few people realize that this dish can be prepared completely without meat. Cutlets can be prepared from cabbage, potatoes, carrots and other vegetables and even cereals. Many will say that this is no longer a cutlet at all, and has no taste, but how wrong they are. Try at least once to cook them not from minced meat, but, for example, from buckwheat. You will be surprised how tasty it is. And how pleasant it is to watch the surprised faces of household members and guests who gobble up and praise this dish, although just recently they argued that it simply couldn’t be tasty without meat!

   By the way, this option is perfect for vegetarians. They turn out quite filling. And if you cook them without eggs, then the dish can be served during Lent. Basically, they shouldn't disintegrate very much even without an egg. Therefore, if you or someone from your family or guests adhere to traditional fasts, be sure not to be lazy, but prepare this very tasty, and, importantly, healthy dish.

   Many have already heard about the benefits of buckwheat. It is not for nothing that our ancestors loved it, because for centuries they have observed how this porridge can have a positive effect on human health. This cereal is rich in plant proteins, which is why vegetarians love it so much. After all, it replaces meat protein with it. Just like anyone herbal product, it contains a lot of carbohydrates, which saturate the body for a long time and give it the necessary supply of energy. This cereal contains vitamins B, A, E, PP, boron, silicon, molybdenum, potassium, calcium, chlorine, magnesium, phosphorus, sodium, iron and zinc. Acids include malic, citric and oxalic, as well as essential acids such as lysine and arginine. Thanks to such an extensive composition, this cereal has a positive effect on almost all organs of our body.

   High iron content has a beneficial effect on blood composition, increasing hemoglobin, and therefore improving all the functioning of internal organs. Microelements help cleanse the walls of blood vessels from harmful deposits (this is the effect of quarcetin). Rutin strengthens the walls of blood vessels. Very often, buckwheat is advised to be eaten by pregnant women during the postoperative period in order to reduce the risk of developing fetal asphyxia. In addition, it also contains a fair dose of folic acid, which is so necessary during pregnancy, and simply for all healthy people.

Somehow it became a tradition that people fry cutlets mainly from meat. At least from fish. And only those who fast remember that there are such wonderful dishes as, for example, buckwheat cutlets. Meanwhile, they are very tasty and healthy. It’s not for nothing that buckwheat porridge is called a fat killer. And if you want to get all the benefits contained in this cereal, but don’t really like porridge made from it, try buckwheat cutlets. We will tell you how to cook them quickly, tasty and in different ways in this article.

The simplest Greeks

They consist, in fact, only of this cereal. It must be cooked not just until full readiness, and even wait a little so that the buckwheat becomes loose. At this time, the onion is chopped, and the size of the cut depends on your preference. Usually it crumbles finely, but some chefs advise using half rings. Next, the onion should be fried in vegetable oil and added hot to the porridge. While the mixture has not cooled, pepper it and taste it for salt - the buckwheat was boiled in salted water, but you may have to add more salt. At the same time, stir in flour at the rate of two spoons per glass of porridge. When the minced meat has cooled, add an egg (one for two glasses). If you need lean buckwheat cutlets, add starch instead - a teaspoon. The mass is mixed, cutlets are molded from it - either round or oblong, but always not too large. They are fried like regular ones; meat ones are breaded and in vegetable oil. Moreover, they should not be kept in the frying pan for long, just until they turn brown - the porridge was already ready.

Mushrooms with buckwheat

The recipe can be varied with additional components. If you avoid meat, try making mushroom and buckwheat cutlets. For them, champignons (take 300 g per half kilo of buckwheat) are cut finely and fried with chopped onions in vegetable oil. Moreover, the mushrooms should not turn brown, but all the juice should boil away - and let the liquid remain, and the champignons will only brown. When the frying has cooled a little, it is added to the cooked porridge and ground together into a paste with a blender. The resulting mass is seasoned with spices; You can also add finely chopped herbs to it - dill, parsley, maybe cilantro and basil. In principle, the “minced meat” comes out viscous and sticky, but to be safe, you can add a teaspoon of starch to it. Next, the buckwheat and mushroom cutlets are processed in the standard way: breaded and fried.

Potatoes with buckwheat

This is also a vegetarian (or meatless) dish. To make these buckwheat cutlets, the recipe advises taking three medium potatoes per glass of cereal (not yet cooked). And, in fact, nothing more is needed! Buckwheat is cooked and cooled. The potatoes are peeled and grated. Choose medium, as small tubers will release too much juice, and large ones may not be cooked through. The resulting “chips” must be squeezed out a little to allow excess juice to drain out. The porridge is combined with potatoes, salted and flavored with your favorite spices. Then the mass must not only be kneaded, but also kneaded so that it becomes sticky. Cutlets are molded and fried - this time under the lid, about three minutes on each side.

Buckwheat in the oven with cheese

Even if you cook the most simple cutlets from buckwheat, the recipe can be refined and the process can be accelerated. For example, start as standard, that is, cook porridge and fry onions. But then go the unconventional route: again use a blender, but add buckwheat, onions, and herbs. Make small cutlets from the pate, put a piece of cheese inside each of them. This is where your flight of fancy comes into play: if you take hard grade, then it will not melt completely, and you will have the opportunity to savor both the cutlets and the cheese. And if you put soft or melted one, then your entire product will be soaked through with it, which has its own charm. The cutlets are laid out on parchment and placed in hot oven for about twenty minutes. It turns out very tender and juicy, and there is no need to stand at the stove.

Meat plus buckwheat

If you are not tempted by this dish of only porridge (even with vegetables), you will probably like cutlets made from buckwheat and minced meat. Note that the meat component can be anything - chicken, pork, beef or mixed. However, it tastes better and juicier dish It will work if the minced meat is too fatty. Buckwheat is naturally boiled, and its volume should be slightly less than half the meat. When it cools down, mix with minced meat, grated carrots and onions. The latter can be added both raw (for example, ground with meat) and fried. You can also add crushed garlic - but this is not for everyone. Plus salt, spices, eggs (two per kilogram of mixture). Mix everything well and fry as usual.

Buckwheat-liver cutlets

This is also not at all vegetarian dish. To make delicious liver cutlets with buckwheat, you need to take an incomplete glass of porridge for four hundred grams of liver. The latter can be pork, chicken, or beef - whichever you like best. It must be ground in a meat grinder along with the onion, then add buckwheat, two heaped tablespoons of flour, seasonings and two eggs. The result will be a semi-liquid mass, similar to pancake batter (of course, a different color, but the consistency is the same). Accordingly, the cutlets are prepared in a similar way - they are placed with a spoon on a heated frying pan with oil and fried on both sides.

What tastes better when breaded?

Like any other, buckwheat cutlets are usually rolled in either flour or breadcrumbs. The only exceptions are those with liver, or those that are cooked in the oven - they do without breading at all. However, people who have repeatedly fried buckwheat cutlets advise spending a little time and making a “powder” that is ideal for this dish. You can take regular breadcrumbs, you can dry them yourself and grind them in a coffee grinder - it’s not that important. The main thing is to mix them with ground pepper (black or a mixture), powdered basil and grated lemon zest. The taste of the cutlets will be extraordinary! The only thing is not to overdo it with seasonings, take into account those that are already in the minced meat.

Buckwheat in a slow cooker

People who have mastered the functions of their kitchen assistant probably already know how to prepare ordinary buckwheat with cutlets in a slow cooker. However, they may not yet know the recipe for buckwheat. And we will now fill this knowledge gap. Let it be cutlets with meat, for example, chicken. Anyone can boil 120 g of cereal in this wonderful unit without any advice. Frying the onion, I think, will also not cause any difficulties. Make minced meat from 700 g chicken fillet and a piece white loaf It's also easy. The only advice: grind the red together with the meat and bread. bell pepper- it will be tastier. Now the minced meat, fried onions and porridge are combined in one bowl, salted, peppered, and mixed. Water is poured into the multicooker bowl and a tray for steam cooking is placed. Cutlets are molded, slightly flattened on top, and placed in one layer in a tray. The steaming mode is selected and the time is set to 20 minutes. After the signal, this portion is removed and the next one is added - and so on until all the buckwheat cutlets are ready. There are no difficulties, and no worries at all - just prepare the minced meat. And the taste is unforgettable! After the first try, buckwheat with cutlets will probably be forgotten - only buckwheat cutlets are now cooked in a slow cooker!

What do Greeks eat with?

First of all, what they are flavored with. The most common and popular option is to top buckwheat cutlets with sour cream or mayonnaise. But if you want something more romantic, make one of the sauces. The simplest one: fry finely chopped onion in oil, add a tablespoon of flour into it and continue the process (stirring all the time) until it acquires a pleasant golden hue. Pour in a glass (maybe incomplete) of water, and when it boils, add half a glass of sour cream. Simple and delicious!

Mushroom sauce is a little more complicated to prepare. The beginning is similar: onions are fried in vegetable oil. However, when it becomes translucent, chopped mushrooms are added to it. Once the juice is released and they are almost ready, flour is used. The sauce is simmered to perfection; broth is added as needed.

Now let’s talk about what tastes better with buckwheat cutlets. Basically, they are independent dish, they don’t need a side dish or deli meats. However, if you are not interested in eating only buckwheat, make them vegetable salad. They are also very good with different salinities - sauerkraut, pickled cucumbers or tomatoes. In the end, you can serve them with mashed potatoes if you prefer traditionalism. Joy to your stomach!

Perhaps many people know about the benefits of buckwheat porridge. But what if you are fed up with traditional porridge and buckwheat like a merchant? Buckwheat cutlets will help out. By the way, with their help you can get not only tasty and hearty dish, but also to “recycle” what’s left over from dinner or lunch buckwheat porridge.

Preparation and selection of ingredients

Buckwheat cutlets in most cases are prepared from crumbly porridge based on buckwheat. It is its cooking that can be called the preparatory stage of preparing meatballs.

First of all, you need to carefully sort out the cereal, because even the “Extra” variety may contain foreign impurities and black grains. Then the cereal should be filled with cold water and left for a couple of minutes. Empty seeds, rubbish, and husks will immediately appear on the surface. They are not needed in the finished porridge, so the water should be carefully drained.

After this, you need to rinse the cereal with water, pouring it into a container with cereal and draining it until it becomes transparent. You can also place the cereal in a sieve and rinse it under a gentle stream of water.

Clean cereal needs to be poured hot water and put on low heat. You can add buckwheat to boiling water. The ratio of water and cereal to obtain crumbly porridge is 2: 1. Buckwheat should be cooked first over medium heat, and after boiling - over low heat. There is no need to stir the dish during cooking.

Cooking time for porridge is about 20 minutes. It is advisable to prepare the dish in a thick-walled container and always with a lid. It is also recommended to calcinate washed buckwheat on dry hot frying pan about 3–4 minutes. This will allow you to get a more pronounced flavor and speed up cooking.

Wrapping it after it is ready will also help to reveal the taste of buckwheat. For this ready-made porridge should be kept covered with a warm towel for 10 minutes. This will steam the cereal, making it richer and tastier.

The “correct” porridge is obtained from the kernel, which is whole steamed buckwheat grains. A chaff or prodel is a crushed kernel, which is then collected into grains by heat treatment. As a result, such cereals boil faster and are significantly inferior to the core in terms of their benefits.

For crumbly porridge, steamed kernels are suitable, which give off a rather rich brown tint. Light grains (if they are kernels) are also suitable for cooking, but take longer to cook.

The grains must be uniform in color and size and contain a minimum of grain dust and foreign impurities. As a rule, buckwheat of the “Extra” variety meets these requirements.

Cooking methods

Cutlets made from buckwheat have their own name - grechaniky. They appear in the diet of fasting people, vegetarians and those on a diet. However, due to its benefits and original taste buckwheat balls will interest supporters proper nutrition and lovers of culinary experiments.

It is quite simple to prepare buckwheat from boiled porridge - even inexperienced cooks can handle it. Describing the recipe step by step, you can reduce this process to the following steps:

• boil crumbly buckwheat porridge;
• chop and fry the onion;
• combine the onion, cooled porridge and flour (the latter requires enough for the cutlets to keep their shape);
• Form buckwheat cakes from the cutlet mass, bread them in flour or breadcrumbs, fry them in a frying pan or cook them in the oven.

Vegan and Lenten Greeks are prepared in a similar way. In other cases, most prefer to add minced meat, vegetables, and mushrooms to the dish. From this, Greeks only benefit in taste and satiety.

In the oven

Buckwheat cutlets with the addition of meat or liver and cooked in the oven are not much different in taste from those made from meat and fried in a frying pan. Thanks to the breading, they have an appetizing crust and retain their juiciness.

Liver-buckwheat cutlets

Buckwheat not only replaces animal protein due to its properties, but is also a source of large amounts of iron. Liver also contains this microelement, but not everyone (especially children) is ready to eat it as an independent dish. The liver is not noticeable in the cutlet, but it gives the dish juiciness, tenderness and increases the iron content in it.

You will need:

• a glass of buckwheat;
• 400 g chicken liver;
• 1 onion and carrot each;
• 1 or half a raw egg in case the cutlet mass turns out to be dry and excessively crumbly;
• salt and pepper to taste;
• breadcrumbs;
• a small amount of vegetable oil for greasing the baking sheet.

Pre-prepare the buckwheat and then boil it classic recipe 15–20 minutes until ready. You should get a crumbly porridge.

Washed and peeled, and then finely chopped (carrots can be grated) sauteed vegetables in a small amount of oil, then add liver to them. It needs to be washed, freed from films and cut in half. There is no need to keep the liver on the fire for too long: this will make it hard and dry. 5-7 minutes is enough, because the cutlets will be baked in the oven, so it will definitely not remain raw.

Grind the liver with vegetables in a blender, mix with buckwheat. Add salt and pepper and, if necessary, add an egg. Form cutlets, bread them in breadcrumbs and place on a baking sheet. Bake in an oven preheated to 170–200 degrees for 10–15 minutes.

With minced meat

Another version of cutlets that replace and meat dish, and side dish. For this type of cutlet, you can use any minced meat, as long as it is quite juicy. Minced pork and beef work well.

If you use chicken breast or fillet, add to them a little lard, finely grated zucchini or 2-3 onions, also grated. The finished vegetable will not have a vegetable taste, but the minced meat will become juicier and more tender.

You will need:

• 1 cup buckwheat;
• 400 grams of minced meat;
• 1 egg;
• a bunch of parsley;
• salt, spices;
• ground crackers or flour for breading;
• oil for baking sheet.

Boil the buckwheat until tender and mix with the minced meat. Add finely chopped herbs, salt and spices. Break the egg into a separate bowl and mix, whisk with a fork. Now carefully add the egg to the minced meat in small portions. It is necessary for better fastening of the cutlets. You may only need half or a third of the egg mass - you need to look at the consistency of the “dough”.

Too liquid can be saved by adding a little flour. The final steps are to form cutlets, roll them in flour or breadcrumbs, and place them on a baking sheet that has been previously greased with oil. Cook in the oven for half an hour at a temperature of 190–200 degrees.

Baked in creamy sauce

Buckwheat goes well with various creamy sour cream sauces, therefore, if cutlets from it seem dry to you, you can bake them in sour cream sauce. The dish will turn out tender and satisfying, and due to the fact that the cutlets are baked immediately in the sauce, they become more tender, more aromatic, and juicier. Their consistency is somewhat reminiscent of meatballs or meatballs.

You will need:

• 100 grams of buckwheat;
• 500 grams of minced meat;
• 1 onion and carrot each;
• 1 egg;
• 30 grams of sour cream;
• 3–4 tablespoons flour;
• vegetable oil;
• salt, black ground pepper, a mixture of Italian herbs.

Pre-boil the cereal, cool and puree in a blender. The last step is done not so that the buckwheat has a smaller fraction, but so that the cutlets do not fall apart in the sauce. You don’t have to put the grain through a blender, but first fry the meatballs until golden brown in a frying pan, and then finish cooking them in the oven with the sauce. These tricks will help maintain the shape of the cutlets.

Mix the porridge with minced meat, sauté the onions and carrots in oil, and combine together. Mix the mixture, add the egg, salt, pepper and a tablespoon of flour. Make cutlets and bread them in the remaining flour.

Place them in a baking dish, dilute the sour cream with the same amount of cool boiled water, add Italian herbs. If you want to get a more pronounced creamy taste, you should add 10 ml of cream to the mixture. Pour the sauce over the buckwheat and bake in the pan for 30–35 minutes at 200 degrees.

For a couple

Steamed buckwheat contains a minimum of calories, they do not burden the stomach and pancreas. It turns out very tender and light dish which is recommended to be served with vegetables and herbs. You can cook them in a double boiler or pressure cooker, or multicooker. If there are no such units in the kitchen, you can use a large pan filled with hot water and a colander placed on it. The cutlets will cook thanks to the hot steam that rises from the boiling water in the lower container.

You will need:

• 150 g buckwheat;
• 500 grams of minced meat;
• 1 onion;
• 3 tablespoons long-cooked oatmeal;
• 1-2 cloves of garlic, salt, spices (nutmeg, tarragon, mixture of peppers, paprika).

Boil the crumbly buckwheat porridge and let it cool. Add minced meat and chopped onion to it. The mass will act as a thickener cereals, which need to be ground into flour in a coffee grinder. You can also add them to the cereal and minced meat, grate a clove of garlic there, add salt and spices. After thoroughly mixing the mixture, make cutlets and cook them in a water bath. Cooking time is about 20–30 minutes.

Vegetarian

People who refuse animal foods should offer their bodies foods of similar nutritional value. Buckwheat, despite its low calorie content, gives you a feeling of satiety.

In addition, it contains a large amount of iron and calcium, which helps prevent anemia and calcium deficiency in the body due to the refusal of meat, dairy products, and eggs.

With potatoes

These buckwheat cookies are delicious, simple and very filling. It is recommended to serve them as a separate dish, supplemented with vegetables and sauce, since they are quite high in calories and nutritious thanks to the potatoes in the composition.

You will need:

• 200 g buckwheat;
• 300 grams of potatoes;
• 4 tablespoons flour;
• salt, spices;
• vegetable oil for frying.

Rinse the buckwheat, add water and leave to swell for 2-3 hours. Peel the potatoes and rub through a fine grater. Mix these two ingredients; the cereal can be pre-punched with a blender. Add spices and salt the minced meat. Ground black pepper, a mixture of dry herbs and vegetables, curry, and paprika work well. Make cutlets with your hands, roll them in flour and fry in oil until golden brown on both sides. Reduce heat, cover the pan with a lid and simmer for 20 minutes until done.

With mushrooms

Another ingredient that goes well with cereal is mushrooms. Champignons or Forest mushrooms, the latter will give the dish a unique mushroom aroma. Can be used frozen, fresh or dried mushrooms. Fresh ones, if they are forest ones, must first be boiled until tender, and dried ones must be soaked in water for half an hour.

You will need:

• a glass of buckwheat;
• 500 grams of mushrooms;
• 3-4 tablespoons flour or breadcrumbs;
• 1 onion;
• a bunch of parsley;
• salt, spices;
• vegetable oil.

Boil the buckwheat. Heat a frying pan, pour in a little oil and fry the chopped onion. When the onions are fried, add the mushrooms and keep them on the fire for another 7-10 minutes.

Combine mushrooms with porridge, add finely chopped parsley. Salt the minced meat, form into balls and bread them, fry in a frying pan like meat cutlets.

Application for weight loss

Buckwheat is allowed to be included in diet menu, because, prepared according to the classic recipe, they are low in calories. On average it is 150 kcal per 100 g ready-made dish, steamed or baked in oil. Of course, adding certain ingredients increases nutritional value cutlets

At the same time, the dish contains a large amount of slow carbohydrates and proteins, which ensures a long-lasting feeling of satiety. In addition, slow carbohydrates give strength and energy and are not deposited as extra centimeters on the waist and hips, and do not cause sudden spikes in blood sugar.

The properties of the protein in cereals are similar to animal protein, but at the same time it is easily digestible. It contains amino acids vital for the body, including essential ones involved in metabolism.

Dietary buckwheat cutlets will help not only in losing weight, but also in building muscle mass, because the protein they contain will become the basis for building muscles. In addition, there are B vitamins, calcium and potassium, which accelerate metabolic processes, strengthen bones and accelerate muscle growth.

Buckwheat is also useful for those who combine diet with cardio training. As already stated, buckwheat is a source of energy, and the potassium and magnesium it contains will strengthen the heart. Elements of buckwheat help clean blood vessels, and thanks to the large amount of iron, it is possible to maintain metabolism at the desired level.

Buckwheat also has a high fiber content. It is not digested by the body, but, passing through the intestines, it improves its motility and collects mucus, toxins and waste from the walls. As a result, food is digested faster and better, metabolic and lipid metabolism processes are accelerated. The latter is also facilitated by iodine, which is present in the cereal. Potassium also has an anti-edematous effect, removing excess moisture from the body.

Ideally, for weight loss, you should prepare classic buckwheat pancakes with a minimum amount of salt. You should also avoid spices, since many of them stimulate the appetite. However, variety will help avoid breakdowns. When losing weight, you can add mushrooms, low-fat cheese (mozzarella, for example), vegetables (it’s convenient to use a Mexican mixture), chicken breast or minced meat to the cutlets.

Cutlets fried in oil are considered the most nutritious, but the use of a grill pan, on which you can cook without adding oil, helps level out their calorie content. In general, can be adapted to dietary option all the above recipes.

The dish should be combined with vegetables, preferably fresh, but you can do vegetable stew. You should not serve the cutlets with a side dish: it will turn out to be too nutritious.

As a filler for buckwheat, you can use not only vegetables, but also cheese and cottage cheese. The cheese should be grated finely, and the cottage cheese should be mashed with a fork. The ingredients are added to the buckwheat, the composition is kneaded and prepared in the manner described.

It is better to first place the fried cutlets on a paper towel, which will absorb excess fat. The secret of delicious and juicy cutlets- the required amount of eggs and onions. Eggs will help “bind” the remaining ingredients together, but if there is an excess, they will make the cutlets tough. As a rule, they are not added to classic Greek pancakes, but if the dish contains fillers, primarily minced meat or meat, then the egg becomes one of the main components. For a glass of dry buckwheat, take about half an egg. If 500–800 grams of minced meat is added, then one egg is required - no more.

If the buckwheat contains additional ingredients (farms, vegetables), then after mixing all the components and before forming the cutlets, it is recommended to keep the mixture in the refrigerator for half an hour. This will allow the ingredients to nourish each other and give juice. Naturally, this will best affect the taste of the finished cutlets.

One of the secrets to the juiciness of the meatballs is proper shaping and breading. Don't be lazy - mix the cutlet mixture thoroughly, as if beating it with your hands. It’s not enough to stick the little bits on – you should move it from hand to hand several times, patting and slightly compacting it. This will help the dish retain its shape, and therefore its juiciness.

You just need to roll the meatballs in flour or breadcrumbs, and not sprinkle them on them. Double breading helps to get a crispy and appetizing crust. Buckwheat cakes are first rolled in flour, then dipped in a raw egg(shake slightly with a fork and add a tablespoon of water), and then bread them again in flour or breadcrumbs.

You can also use sesame or flax seeds as a breading.

Do golden brown crust This will only work if you fry the dish in a hot frying pan with oil. There is no need to place them close to each other or try to cook a large number of cutlets at once: they will release juice and begin to stew. First you need to provide the meatballs with a thick crust, frying them first on one side and then on the other over high heat.

Now the cutlets keep their shape and juice inside, but remain raw. Bring them to readiness under the lid over low heat.

To learn how to prepare buckwheat cutlets, watch the following video.

When I made cutlets according to this recipe for the first time, my husband didn’t even realize that there wasn’t a drop of meat in them. But what makes me even more happy is that they prepare very quickly.My friend, who doesn’t eat meat at all, is simply crazy about them, and. Your kids will probably like the cutlets, because they turn out soft and juicy, my baby runs away with them on both cheeks. Buckwheat cutlets will also be relevant in Lent for people who are on a diet.

Ingredients:

• boiled buckwheat - 1 tbsp
• egg-2-3 pcs
• cheese-100 gr
• onion - 1 piece
• butter-50 gr
• salt pepper

Preparation:

Fry onion on butter until beautiful light golden brown. Grate any hard cheese that is probably in your refrigerator and waiting in the wings on coarse grater. Mix boiled buckwheat, onion, cheese. Beat in the eggs, salt and pepper.

We form small cutlets from the minced meat, roll them in flour. Handle the cutlets carefully, otherwise they may fall apart. Fry buckwheat cutlets on both sides until golden brown.

The cutlets are delicious both hot and cold. But I like them best warm with homemade sauce

Bon appetit!

Nutritionists recommend consuming buckwheat as often as possible. It contains all the necessary components, vitamins and minerals. This low calorie product, which is nutritious and tastes great. However, eating buckwheat porridge every day can quickly get boring. In addition to buckwheat porridge and cereal-based soup, you can make unusual and delicious cutlets with the addition of minced meat, onions, mushrooms, cheese and other ingredients. In this article you will find how to cook buckwheat cutlets, recipes with photos, simple and tasty.

Simple buckwheat cutlets

To prepare delicious and simple buckwheat cutlets, you will need a minimum of time and available ingredients. To add flavor and aroma to the meat, add bouillon cube.

Components:

• Boiled buckwheat – 2 cups.
• Egg – 1 pc.
• Onion – 100 g.
• Breadcrumbs.
• Garlic - to taste.
• Bouillon cube.
• Oil for frying.

The cutlets do not contain meat, but thanks to the addition of a bouillon cube, the cutlets are difficult to distinguish from meat ones.

First you need to boil the buckwheat and let it cool. The buckwheat should be crumbly. When cooking porridge, you should not add salt or spices.

Add dry egg, bouillon cube, garlic and onion to buckwheat. Grind the mixture using a blender. Ready minced meat appearance and the consistency should resemble meat. If necessary, add salt, pepper and spices to it.

Make cutlets from the prepared minced meat, roll in breadcrumbs and fry. Almost all the ingredients in the minced meat are ready-made, so there is no need to fry the cutlets for a long time.

Buckwheat cutlets with meat

To make buckwheat cutlets truly tasty, you can add a little meat to their composition. Buckwheat cutlets with minced meat – full meal which will become great breakfast, a snack or a great option for dinner.

Components:

• Boiled buckwheat – 300 g.
• Minced chicken – 300 g.
• Onion – 150 g.
• Oil.
• Rusks or flour.
• Egg – 1 pc.

Boil the buckwheat until tender. Grind the chicken using a meat grinder or blender. You can also use already ready minced meat. Finely chop the onion. Beat in the egg, salt and pepper. Grind the prepared mixture using an immersion blender.

Form cutlets from the minced meat and fry them in butter, first rolling them in breadcrumbs. To make the cutlets more tender and fluffy, after frying they can be simmered for 3-5 minutes.

Flavorful cutlets with buckwheat and carrots

Buckwheat cutlets turn out even more delicious if you add carrots to them. It will give the dish not only an appetizing yellow color, but also an incredible taste and aroma. To make the cutlets even more golden, you can add a little curry.

Components:

• Boiled buckwheat – 400 g.
• Carrots – 200 g.
• Onion – 1 pc.
• Egg – 2 pcs.
• Curry to taste.
• Flour.

Buckwheat should be boiled until it becomes a crumbly porridge. Grind the carrots on a fine grater, chop the onion. Mix buckwheat, carrots, onions, eggs and spices. Make minced meat into cutlets, fry in butter or vegetable oil.

Buckwheat cutlets with mushrooms

During the fasting period it is very difficult to prepare delicious dishes. Therefore, the housewife has to show all her ingenuity. Buckwheat cutlets with mushrooms - tasty and nutritious Lenten dish that your guests and even children will love.

Components:

• Buckwheat – 1 glass.
• Dry mushrooms – 50 g (if used fresh mushrooms increase the quantity by 4-5 times).
• Onion – 300 g.
• Crackers.
• Salt, pepper and dried herbs.
• Oil.

Wash and cook the buckwheat. Dried mushrooms can be soaked overnight, or you can add water and microwave for 5-7 minutes.

Chop the onion and fry. Also finely chop the mushrooms, add to the onion, fry for 2 minutes. Add a little water and simmer until the water evaporates.

Pass buckwheat and mushrooms fried with onions through a meat grinder or chop using a blender. Then form cutlets and fry. This dish can be served with stewed cabbage or fresh vegetables.