Meatless buckwheat cutlets

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make buckwheat cutlets? Prepare your ingredients. For these cutlets, not only specially boiled cereal is suitable, but also cooked buckwheat left over from lunch or dinner, cooked as a side dish. You can add a variety of spices and herbs to suit your taste. Boil the buckwheat. How to cook buckwheat? Rinse the cereal thoroughly, changing the water several times. Place in a saucepan, fill with clean water in a ratio of 1:2 and place on low heat.

2. STEP 2

   

   After the water boils, add salt and reduce heat. Cook the buckwheat over low heat for about 20 minutes. At the end of cooking, all the water should be absorbed into the cereal. When this happens, turn off the heat and leave the buckwheat to cool. There is another way to prepare the cereal - you can pour hot water over the buckwheat in the evening and leave it overnight to swell. In the morning, buckwheat will be ready without cooking. With this method, it retains more useful substances than boiled.

3. STEP 3

   

   Wash the carrots, peel and cut into large pieces. Peel the onions and chop them coarsely.

4. STEP 4

   

   Place the carrots and onions in a blender bowl (if you don’t have such a device at hand, you can use a regular meat grinder). Chop the vegetables as finely as possible.

5. STEP 5

   

   Place the prepared buckwheat into the blender bowl with the vegetables. Scroll them together again so that the mass becomes more homogeneous, similar to minced meat.

6. STEP 6

   

   Beat a chicken egg into the buckwheat mince, add salt and ground black pepper to taste, a clove of garlic passed through a press, and any other spices and herbs if desired.

7. STEP 7

   

   Beat the ingredients again with a blender so that the ingredients are completely dispersed in the minced meat.

8. STEP 8

   

   Pour wheat flour onto a plate (you can replace it with breadcrumbs, then the cutlets will turn out with a crispy crust). With your hands soaked in cold water, form the buckwheat minced meatballs and roll them in flour on all sides.

9. STEP 9

   

   Pour vegetable oil into a frying pan and heat it. Fry buckwheat cutlets over medium heat, covered, for 5-7 minutes on each side.

10. STEP 10

    

    Then remove the lid and let the cutlets brown.

11. STEP 11

    

    Serve the cutlets to the table as a side dish or an independent dish, with sour cream or other sauce. They are delicious both hot and cold. Bon appetit!

Comments on the recipe

Snow Maiden

10.12.2023

4.5

Wonderful, healthy recipe! But I definitely won’t boil buckwheat porridge specifically for this dish. I always use “yesterday’s” buckwheat, a half-eaten side dish, so to speak (the author of the recipe also does not rule out this option for preparing cutlets). For me this recipe is basic. Well, not meat, but sometimes I add some mushrooms to cutlets. Definitely recommend!

Khochka

10.12.2023

4.8

Thanks for the recipe. Buckwheat cutlets will add to my collection. Watch also the cooking video.