Simple buckwheat cutlets are a dietary dish that can be easily and quickly prepared at home: with cheese, minced meat, garlic, onions, and potatoes.
A great variety of cereals for everyday cutlets! Why not?! After all, it’s essentially two in one: a side dish, a main dish and even a salad. Buckwheat for minced meat is an ideal gastronomic companion. To be honest, this was my first time cooking buckwheat cutlets, but I didn’t even expect how interesting, juicy and fragrant they would turn out. As a small but useful piece of advice, add a pinch of sugar to the minced meat; it will reveal both the meat and the buckwheat in a special gastronomic light. Look, these cutlets will become “regular” and loved.
- Buckwheat 1 cup
- Minced meat 450 grams
- Onions 2 pcs
- Chicken egg 2 pcs
- Dill bunch
- Creamy horseradish 2 tbsp
- Garlic 1 clove
- Premium wheat flour 3-4 tbsp
- Salt to taste
- Sugar a pinch
- Ground black pepper pinch
- Grapeseed oil for frying
- Sour cream for serving
- Greens for serving
Boil the buckwheat and prepare a crumbly porridge.
Mix the minced meat with onions, season with black pepper and sugar - knead well and beat lightly.
Mix minced meat and buckwheat.
Prepare the filling for the cutlets: boil the eggs, grate on a medium grater, chop the dill and garlic, mix everything with creamy horseradish.
Divide all the minced meat into portions, form a flat cake, place 1-2 tablespoons of egg-dill filling in the center of each.
Form cutlets, bread them in flour.
Fry the cutlets in grape seed oil on both sides until lightly browned. Bring to readiness in the oven and serve with sour cream and fresh herbs.
Recipe 2: simple and tasty buckwheat cutlets
These wonderful buckwheat cutlets can be prepared if you have leftover buckwheat porridge from yesterday. But I assure you that having cooked them at least once, you will specially cook the cereal and make this dish quite often. And although there is not an ounce of meat in them, oddly enough, the cutlets taste delicious.
They have a pleasant buckwheat aroma, delicate and juicy texture, crispy crust and are liked by everyone without exception. Despite the fact that this dish is made from cereals, it turns out to be very nutritious and satisfying. By the way, such delicious buckwheat cutlets are perfect for eating during fasting, you just need to exclude the egg from the recipe.
- 450 g boiled buckwheat
- 225 g peeled potatoes
- 1 small onion
- 1 raw carrot
- 1 medium egg
- 2 heaped tablespoons breadcrumbs + for breading
- vegetable oil for frying
Three peeled potatoes on the finest grater and squeeze out excess juice (if you make a lean version, then leave everything as is).
Add boiled buckwheat, chopped onion, grated carrots, salt, pepper, raw egg and crackers (they can be replaced with flour). Stir the cutlet mixture until smooth.
With slightly damp hands, form cutlets of any shape. Carefully bread each one on all sides.
Fry in the usual way in vegetable oil in a frying pan. Fry the cutlets over low heat without a lid for 7 - 10 minutes on each side until beautifully browned. Bon appetit.
Recipe 3, step by step: buckwheat porridge cutlets
You can easily and quickly prepare dietary buckwheat cutlets that are very tasty at home.
- Buckwheat porridge – 2 cups, 250 ml each
- Quail eggs - 4 pieces, or regular chicken egg - 1 piece
- Onions – 1 pc. medium in size.
- Wheat flour 1.5 tbsp. spoons
- A little spice: salt, dill, a mixture of peppers.
My buckwheat porridge was already cooked, I poured deep buckwheat into a bowl. I mashed the grains as best I could with a spoon, but didn’t try too hard. Yes, there are recipes where buckwheat is passed through a meat grinder, but as I imagined - how much to wash everything, I became lazy, and decided to do it my own way. Next, I finely chopped the onion. I put these gifts of nature and stores in a large dish, beat the eggs into the buckwheat, and added flour.
I peppered and salted the cutlet mixture just a little bit, since the buckwheat porridge was lightly salted before. I mixed everything thoroughly, pressing the buckwheat with a spoon again. I formed the buckwheat mince into a hemisphere for ease of forming cutlets.
I put a frying pan on the stove to heat up. I made cutlets from the minced meat, simply forming them in my palms. Added vegetable oil to the frying pan and carefully placed the future buckwheat deliciousness in it. I turned down the heat to low so that the food didn’t burn. I fried it on one side, turned it on its side - rib. Once again it gave the edge the opportunity to undergo heat treatment.
When the side of the cutlet began to brown, I turned it over to the other unfried side. It took me about 12-15 minutes to fry with a low flame.
Recipe 4: Buckwheat cutlets with garlic and sour cream
You can prepare a wide variety of dishes with buckwheat. I recommend you a recipe for preparing delicious, and most importantly healthy buckwheat cutlets. The minced meat for such cutlets is prepared on the basis of buckwheat porridge with the addition of vegetable ingredients. Preparing our dish does not require much time or expensive ingredients. But despite this, the cutlets turn out tasty, light and tender. They will be a great treat at your dinner table.
- Buckwheat 200–250 grams
- Medium sized onions 1–2 pieces
- Medium sized garlic 2-3 cloves
- Sour cream 20% fat content 1 tablespoon
- Chicken egg 1 piece
- Wheat flour 2 tablespoons
- Salt to taste
- Ground black pepper to taste
- Vegetable oil for frying
- Breadcrumbs for breading cutlets
Pour buckwheat onto a paper towel and distribute evenly over its entire surface. We sort out the buckwheat by hand and set aside any pebbles or dry grass that may be in the grain. Then you need to rinse it well. To do this, transfer the sorted buckwheat into a saucepan and pour running water into the same container. We drain several times and fill the container with water again. Afterwards, pour the cereal with the liquid into a sieve and let the water drain.
Transfer the buckwheat into a free pan and fill it with water at room temperature. It is very important to maintain the proportions of buckwheat and water. They should correspond to 1 to 2, that is, for 200 grams of buckwheat you need to take 400 milliliters of water, respectively, if there are 250 grams of buckwheat ingredient, then we take liquid at the rate of 500 milliliters.
Place the pan on medium heat and when the water with buckwheat boils, add a little salt to taste and mix everything lightly with a tablespoon. Cover the pan with a lid and cook for 15 minutes over medium heat until the amount of water is reduced by half. Then turn the heat down to low and cook the porridge for another 5-7 minutes. During this time, all the liquid should evaporate.
Afterwards, turn off the burner and wrap the pan with buckwheat porridge in a towel for 20 minutes so that it soaks well. Attention: since we will be preparing cutlets from buckwheat porridge, there is no need to add butter to our ingredient.
Using a kitchen knife, peel the onion. We rinse the vegetable under running water and transfer it to a cutting board; using a kitchen knife, cut the onion into 4 parts. Then place the onion pieces in a free bowl.
Place the garlic cloves on a cutting board and, pressing them with the handle of a knife, remove the husks.
When the buckwheat porridge has cooled to room temperature, grind it together with the onion and garlic into an electric meat grinder. Then add sour cream and flour to the same container and use a knife to break the shell of one egg over the bowl. After that, add salt and pepper, and then, using a tablespoon, mix all the ingredients well until smooth.
The minced meat is ready. Now we begin to form cutlets from buckwheat minced meat. To do this, we wet our hands with water, and then use them to take some minced meat from the bowl and manually form a small cutlet of 40-50 grams each. Then lightly press on it, making the cutlet flatter. The cutlets must be formed from minced meat into small ones so that they are well fried. Pour vegetable oil into the frying pan and place the container on medium heat.
There is no need to pour too much oil into the container, as this will make the cutlets very crumbly. When the oil is well heated, transfer the buckwheat cutlets into this container at a short distance from each other. Attention: before frying the cutlets, you can roll them in wheat flour or breadcrumbs.
First fry the cutlets over high heat on one side until golden brown, and then using a kitchen metal spatula, turn them over to the other side and also fry until golden brown on the other side. Afterwards, reduce the heat and continue cooking for another 5 minutes. Be sure to fry the cutlets under the lid. When the cutlets are ready, turn off the burner and, holding the pan with an oven mitt, use a metal spatula to remove them from the container. Transfer the buckwheat cutlets to an empty plate.
After the buckwheat cutlets have cooled a little, transfer them to a wide dish and serve. It is better to serve our cutlets with sour cream, sauce and vegetable salads. By the way, our buckwheat cutlets are good both hot and cold. This dish will conquer any gourmet. Bon appetit!
Recipe 5: buckwheat and potato cutlets (with photo)
Let's prepare cutlets from buckwheat and potatoes. You can add onion and egg to the resulting minced meat, just like in regular cutlets. Add spices to the minced meat according to your taste. We shape the cutlets as you wish, small or large, round or oval, etc. The cutlets turn out very fluffy and tasty. When the cutlets are hot, you won’t even immediately understand why they were cooked! You can even take these cutlets on a picnic. Let's start making buckwheat and potato cutlets!
- Boiled buckwheat - 1 cup.
- Boiled potatoes - 2 pcs.
- Egg - 1 pc.
- Onion - 1 pc.
- Hard cheese - 50 grams.
- Salt, pepper - to taste.
- Paprika - 0.5 tsp.
- Vegetable oil - to taste.
- Flour - 1 tbsp. l.
Peel the onion, cut into cubes, fry in vegetable oil. Mix boiled buckwheat and fried onions.
Boiled potatoes, mash with a fork or potato masher.
Add potatoes, vegetable oil (1 tbsp) to the buckwheat and mix. Then add the egg to the minced meat and mix again.
Grate the cheese on a coarse grater, add to the minced meat and mix.
Salt and pepper the minced meat, add paprika and mix.
Using wet hands, form the minced meat into cutlets and roll them in flour.
Place the cutlets in a heated frying pan and fry in oil until golden brown, first on one side.
Then turn the cutlets over and fry on the other side until cooked.
Place the fried cutlets on a paper towel to remove excess fat. Buckwheat and potato cutlets, served hot with sour cream or sauce. The cutlets turned out tender, fluffy and very tasty! Bon appetit!
Recipe 6: minced meat and buckwheat cutlets (step by step)
Buckwheat cutlets with minced meat, very tasty, a recipe with a photo of the preparation of which I offer, are perfectly garnished with mashed potatoes, pasta or boiled rice. It’s very tasty if you prepare a sauce separately, such as bechamel or tomato, and serve it with these cutlets.
- minced meat (pork and beef) - 500 g,
- buckwheat - 1 cup,
- water - 2 glasses,
- chicken egg - 1 pc.,
- onion - 2 pcs.,
- salt,
- spices,
- flour for breading,
- vegetable oil.
We sort out the buckwheat from the garbage and pierce it in the frying pan.
Then add salt and water to it, cover with a lid and simmer for 20 minutes. Then remove from heat and let stand covered for another 5 minutes.
Finely chop the peeled onion and sauté with butter until golden brown.
Add buckwheat, sautéed onions to the prepared minced meat, beat in an egg and add spices.
Mix the minced meat and form cutlets.
Pour oil into a heated frying pan and fry the cutlets on all sides, first over high heat to form a crust, and then turn off the heat and simmer under the lid.
Bon appetit!
Recipe 7: delicious buckwheat cutlets with cheese
Sometimes you want to arrange fasting days for yourself. But at the same time, cook something nutritious and tasty. The ideal dish would be buckwheat cutlets with cheese, which even children will enjoy eating. They are easy to prepare. Even a culinary beginner can handle this dish. So let's start cooking according to our recipe.
- buckwheat – 1 glass;
- water – 3 glasses;
- onion – 1 pc.;
- butter – 50 g;
- hard cheese – 100 g;
- vegetable oil for frying;
- eggs – 2 pcs.;
- flour or breadcrumbs;
- salt, pepper
First you need to boil the buckwheat. To do this, you need to bring the water to a boil and add the cereal. Cook the buckwheat until the water has completely evaporated.
Peel the onion, wash and cut into medium cubes.
Grate the hard cheese on a coarse grater or you can cut it into small pieces.
Heat a frying pan and fry the onion in butter until golden brown.
Beat the eggs a little with a fork.
Salt and pepper.
Mix buckwheat, fried onions and cheese together. Mix everything well. Then pour in the beaten eggs and mix everything again.
Now you need to carefully form the cutlets and roll in flour. This must be done carefully, as the mass will fall apart. Therefore, you should not make the cutlets too large.
Fry the cutlets on both sides. Don't overcook them, otherwise they will be too dry.
Children love these cutlets very much. But since this is a fried product, they can only be given from 3 years of age.
Serve buckwheat cutlets with cheese along with tomato sauce. They harmonize perfectly with homemade low-fat mayonnaise. You can also eat them with lettuce leaves. Everything will depend on your taste preferences.
It is, of course, more common to eat cereals as an independent dish - porridge, or as a side dish for meat ingredients. But steamed dietary buckwheat cutlets are especially popular among similar cereal delicacies, although the process of giving them shape requires knowledge of some secrets.
Since it is not easy to prepare steamed cutlets from such crumbly cereals as buckwheat, astringent ingredients should be added to the minced cereal. Raw eggs, grated cheese, and raw vegetables have this property. Potatoes or carrots are usually used as vegetables.
In fact, the diet menu can be very diverse if you treat it creatively. Even a dish like buckwheat cutlets has many variations. In addition to the main ingredient - buckwheat, you can add mushrooms, and in the summer - any greens: onions, dill, parsley.
The first step is to boil the buckwheat. The volume of cereal is taken from the number of cutlets you plan to cook. As a rule, most recipes indicate the amount of ready-boiled buckwheat - 2 cups.
To make the cutlet mass more sticky and pliable, you can increase the amount of water when cooking buckwheat. But too liquid a consistency is also not desirable. For 2 cups of buckwheat you will need 2 chicken eggs.
Steamed buckwheat cutlets, the recipe for which is considered the lowest in calories, are prepared with vegetables. To do this, buckwheat is mixed with raw potatoes or carrots grated on a coarse grater. It is not forbidden to use a mixture of vegetables.
Since potatoes themselves have viscosity due to their high starch content, one egg will be enough. Add salt and pepper to taste. If desired, you can fry the onions in vegetable oil. Small cutlets are formed from this minced meat.
For steaming, you can use a pressure cooker, double boiler or multicooker. For small quantities, a special insert for a regular pan with holes is quite suitable. Cook the cutlets in no more than 30 minutes. Since the buckwheat is already boiled, the cooking time will depend on the other components of the minced cutlet.
Having mastered one of the recipes for buckwheat cutlets, you can safely use your imagination to find your “signature” recipe. Minced buckwheat goes well with fried mushrooms, which are pre-fried with onions.
Since mushrooms cannot in any way add stickiness to buckwheat minced meat, either grated cheese or 2-3 tablespoons of flour are added to it. Moreover, not only wheat flour is used, but also oatmeal or buckwheat. But it should be noted that premium white wheat flour will increase the calories in the dish.
Those who just can’t accept cutlets without meat can try adding some dietary meat: chicken, turkey, rabbit. A couple of spoons of milk or cream will not be superfluous. Especially if the cutlets are buckwheat and vegetables and there is not enough protein in them.
In order to saturate the dish with protein, lean fish and legumes are used instead of meat. Only beans or peas will require a long preliminary cooking and such cutlets cannot be prepared quickly. However, if you boil all the ingredients in advance, then the already formed cutlets will quickly steam.
Thus, steamed dietary buckwheat cutlets never get boring. Each option is tasty and healthy in its own way. Some people prefer fried in a frying pan or baked in an oven, but then buckwheat cutlets are dipped in flour or breadcrumbs. True, when steaming, crackers can be added to the minced meat.
If we are still talking about a dietary option, then the option of steaming buckwheat cutlets is the most suitable. Low-calorie buckwheat cutlets include a recipe involving zucchini or pumpkin. These vegetables will add juiciness to the dish. And pumpkin is also sweet.
Today there are a lot of recipes for buckwheat cutlets, called dessert ones. In this case, butter, sugar or honey are added to the minced meat. Sometimes you can treat yourself to this option. In any case, it will be healthier than a piece of cake.
The buckwheat method of losing weight is a mono-diet. It is designed for 3, 7 and 14 days. But a buckwheat diet for 7 or 14 days is more effective.
You can lose 1.5-3 kg in a week, and from 3 to 6 kg in 2 weeks. It is not recommended to use the diet for more than 14 days, and you can start repeating it no earlier than after 1.5 months.
Buckwheat diet: menu for the week
The technique is considered effective, but quite harsh, because in addition to buckwheat porridge, you can only drink kefir, water or green tea. But, despite this, you will not feel hungry, since buckwheat contains the entire set of vitamins and microelements necessary for a person.
Monday - Wednesday
In the morning: buckwheat porridge + 1 tbsp. kefir + buckwheat bread.
For lunch: porridge + 2 pcs. buckwheat cutlets, wash down with 2 tbsp. kefir
In the evening: buckwheat casserole and 1 tbsp. kefir
Thursday – Saturday
In the morning: 1 tbsp. kefir with buckwheat bread.
For lunch: 3-4 pcs. buckwheat pancakes and 2 tbsp. kefir
In the evening: 1 tbsp. kefir
Sunday
Breakfast, lunch and dinner are no different. It is necessary to pour kefir over the buckwheat in the evening, divide it into portions and on the day off eat porridge with kefir or water.
Dietary dishes. Buckwheat recipes for weight loss.
Buckwheat for weight loss. Buckwheat cutlets recipe
Add soy to the cooked buckwheat porridge and mix well. The formed cutlets are cooked in the oven or baked for 25 minutes in the microwave.
To improve the taste of a lean dish, you can sprinkle the cutlets with sesame seeds, the quality of the dish will improve.
Buckwheat casserole
To prepare the dish, you need to boil the carrots, prepare fresh tomatoes and lightly stew the cabbage. All ingredients should be placed on a baking sheet greased with vegetable oil.
First, buckwheat cooked until almost done, then carrots, chopped tomatoes and stewed cabbage. Bake in the oven until done.
Buckwheat pancakes
Boil buckwheat porridge, add 1 egg, a little kefir, flour and mix. Form pancakes from the mixture and fry in a frying pan with olive oil.
Important!
During the buckwheat diet, you must take a multivitamin complex.
Requirements for the buckwheat diet
- You should not eat food 4 hours before bedtime.
- The diet is incompatible with spices, sauces, sugar and salt.
Exit from the buckwheat diet
Prohibited:
If the buckwheat diet starts to get boring, you can add variety to your diet. For example, you can add 1 tsp to porridge. soy sauce, add a few pieces of dried apricots or prunes. But you shouldn’t overuse it; the fewer deviations from the main menu, the greater the effect will be achieved.
If you have to do active mental work during the day, you can dissolve 1 tsp in your mouth in the morning. honey You should not worry, since glucose will be absorbed by the brain in full and will not affect your figure.
Pros of the buckwheat diet
- Buckwheat contains 60 mg of iron, 70 mg of calcium, ascorbic acid, vitamins B 1, B 2, B 12. Buckwheat is considered the healthiest among all cereals, because it also contains substances that strengthen the walls of blood vessels.
- Buckwheat is a low-calorie diet.
- The fiber content quickly saturates the body, cleanses the liver and intestines.
- Helps reduce cellulite.
- Provides rapid weight loss.
- The appearance of the skin and nails becomes fresh and healthy.
Disadvantages of the buckwheat diet
- The only drawback of the buckwheat diet is that it is contraindicated for people with certain diseases.
Contraindications and warnings
The buckwheat diet for weight loss excludes the consumption of ingredients such as sugar and salt, so you may experience a headache or lower blood pressure.
Glucose deficiency leads to decreased brain performance. During the diet, slight malaise, absent-mindedness and inattention are possible.
Diseases for which the buckwheat diet is contraindicated:
- diabetes;
- intestinal or stomach ulcer;
- heart or kidney failure;
- hypertension.
The buckwheat weight loss method should not be used by breastfeeding women. For those who fall into deep depression or who have had surgery on the abdominal organs, the diet is contraindicated.
In any case, before you start losing weight, you should consult your doctor. 
We present to your attention a recipe for delicious cutlets for those who are keenly watching their figure.
We all know that buckwheat is very healthy and tasty. You can make wonderful cutlets from it, which are sure to become the favorites of those who are on a diet. They are suitable for both lunch and dinner. Fans of healthy dishes will definitely appreciate these cutlets. Save the recipe.
Ingredients needed
- 200 g buckwheat
- 1 egg
- 1 onion
- salt to taste
- vegetable oil for frying
- breadcrumbs to taste
- fresh herbs for serving
Let's start the process
- First of all, boil the buckwheat until tender, adding a little salt.
- Peel the onion and cut it into small cubes. Then we send it to the prepared buckwheat and beat in the egg. Using a blender, grind everything into buckwheat mince and add breadcrumbs. Mix everything well.
- We form cutlets, while wetting our hands with water.
- Heat a frying pan with a small amount of vegetable oil and place the prepared cutlets in it to brown on one side. Then we turn them over and continue the process on the other side.
- Reduce heat to low, cover with a lid and continue to simmer for another 10 minutes. If necessary, you can add a little water.
Bon appetit!
Buckwheat is a universal grain; you can use it to make delicious milk porridge, a side dish with gravy, and even cutlets or zrazy.
Buckwheat cutlets - basic cooking principles
Buckwheat cutlets are prepared with cheese, minced meat, meat, cottage cheese, liver, etc. Boil buckwheat until tender, following the instructions on the package. You can also use porridge left over from dinner.
You can make delicious lean cutlets from buckwheat. In addition to buckwheat, you will need vegetable oil, onions, spices, garlic and salt.
For variety, vegetables, minced meat or other ingredients are added to buckwheat.
The onion is peeled, chopped and fried in oil until golden brown. Buckwheat porridge along with onions are passed through a meat grinder. If you add mushrooms or meat, then they are also twisted in a meat grinder. The minced meat is kneaded by hand until smooth and cutlets are formed from it. Then they are breaded in flour or breadcrumbs and fried until lightly browned.
You can prepare a sauce for the cutlets based on tomato paste or sour cream.
If you are afraid that the cutlets may fall apart, you can add flour or egg to the minced meat.
Recipe 1. Buckwheat cutlets with mushrooms and sauce
Ingredients
two thirds of a glass of buckwheat;
breadcrumbs;
800 g boiled mushrooms;
kitchen salt;
large onion.
Sauce
half a glass of canned eggplant with adjika;
vegetable oil;
30 ml chili sauce;
25 ml pomegranate sauce;
30 ml Tkemali red sauce.
Cooking method
1. Rinse buckwheat until clean. Fill the buckwheat with water at a ratio of 1:2, add salt and cook until the grain has absorbed all the water. Turn off the heat and cool completely.
2. Peel the onion, finely chop it and fry it in oil until golden brown.
3. Grind buckwheat porridge with boiled mushrooms and fried onions through a meat grinder. Taste and add salt if necessary.
4. Using your hands, mix the minced meat until smooth and form into cutlets. Bread them in flour and fry on both sides until an appetizing crust. Then turn down the heat, cover with a lid and cook for another ten minutes.
5. Mix all ingredients for the sauce until smooth. Place the cutlets on a plate and pour over the resulting sauce.
Recipe 2. Buckwheat cutlets with cheese
Ingredients
buckwheat – 125 g;
kitchen salt;
two eggs;
ground black pepper;
large onion;
butter – 60 g;
hard cheese – 50 g;
breadcrumbs – 70 g.
Cooking method
1. Pour the buckwheat into a sieve and rinse it thoroughly under running water. Pour the cereal into a pan of boiling salted water and cook for about half an hour over low heat. Place the buckwheat porridge on a sieve and leave to drain all the water.
2. Transfer the porridge into a blender container and grind until smooth. Peel the onion and finely chop it. Heat two tablespoons of butter in a frying pan and fry the onion in it until golden brown.
3. Transfer the fried onions into the warm buckwheat mass. Coarsely grate the cheese and add it to the buckwheat. When the mass has cooled completely, add eggs to it and season everything with pepper, salt and spices. Mix the minced meat well with your hands.
4. Pour breadcrumbs into a flat plate. Heat the vegetable oil in a frying pan. We form small cutlets from buckwheat minced meat, bread them in breadcrumbs and place them in a frying pan with heated oil.
5. Fry the cutlets over medium heat until golden brown on both sides. Transfer the finished cutlets to a serving plate and serve with tomato sauce.
Recipe 3. Buckwheat cutlets with minced meat
Ingredients
half a kilogram of minced meat;
sea salt;
half a glass of buckwheat;
black pepper;
medium bulb;
vegetable oil;
potato;
flour for breading;
three eggs.
Cooking method
1. Sort the buckwheat, wash and cook in lightly salted water, following the recommendations on the package. If you have leftover porridge from dinner, you can use it. Cool the boiled buckwheat and pass it through a meat grinder twice.
2. Peel the potatoes and onions and grind them in a meat grinder. Combine vegetables with buckwheat, add minced meat and beat in two eggs. Knead the minced meat with your hands until smooth. Salt and season with spices.
3. Form oval-shaped cutlets from the resulting minced meat, bread them in flour, dip them in beaten egg and immediately place them in a frying pan with heated oil. Fry on both sides until an appetizing crust. Place the finished cutlets in a fireproof bowl, cover with a lid and place in the oven for a quarter of an hour. Serve cutlets with tomato sauce and sour cream. You can serve stewed vegetables as a side dish.
Recipe 4. Buckwheat cutlets with liver
Ingredients
600 g pork liver;
bulb;
vegetable oil;
two eggs;
30 g butter;
seasonings;
50 ml of drinking water;
a glass of buckwheat.
Cooking method
1. Rinse the buckwheat thoroughly, place it in a saucepan and add two glasses of filtered water. Add salt and cook over low heat until the cereal has absorbed all the water. Then add a piece of butter to the porridge, stir and cool.
2. Wash the liver, remove films and cut into small pieces. Peel the onion, wash and cut into several pieces. Pass the liver and onions through a meat grinder. Add eggs to the resulting mass and season it with spices. Mix the minced liver and combine it with the cooled buckwheat porridge. Stir again and leave for a couple of hours.
3. Place a frying pan on the fire and heat the vegetable oil in it. Place the buckwheat-liver mince in a tablespoon, cover the pan with a lid and fry the cutlets on both sides until golden brown.
4. Serve the cutlets hot with vegetable salad or mashed potatoes.
Recipe 5. Buckwheat cutlets with nuts
Ingredients
four glasses of boiled buckwheat;
soy mayonnaise;
two onions;
a glass of chopped nuts;
30 ml vegetable oil;
120 g flour.
Cooking method
1. Rinse buckwheat until clear water. Place it in a saucepan and fill it with filtered water at the rate of two glasses of water per glass of cereal. Place over high heat and bring to a boil. Then reduce the heat, add salt and cook, covered, until cooked. Remove the pan from the heat and cool completely.
2. Grind the peeled onions on a medium grater. Add onion, chopped nuts and flour to buckwheat porridge. Mix well. The minced meat should be quite thick.
3. Preheat the oven to 180 degrees. Form the minced meat into cutlets and place them on a greased baking sheet. Place the cutlets in the oven for forty minutes. Take out the baking sheet, grease the finished cutlets with mayonnaise and place on a serving plate. Serve cutlets with fresh vegetables.
Recipe 6. Lenten buckwheat cutlets
Ingredients
50 g sunflower oil;
a glass of buckwheat;
100 g ground crackers;
five potatoes;
20 g ground coriander;
kitchen salt.
Cooking method
1. Boil water in a kettle. Sort the buckwheat and rinse thoroughly. Pour boiling water over the cereal and put on fire. Cover the pan with a lid and simmer over low heat for half an hour. Then cool the porridge completely.
2. Wash the potato tubers and place them in a cast iron casserole. Boil the potatoes until soft without peeling the skins. Then drain the water, cool the potatoes, and remove the thin skins from them.
3. Pass potatoes and buckwheat through a meat grinder. Salt and season everything with coriander. Mix well.
4. Pour the crackers onto the board and lightly crush them with a rolling pin. With wet hands, form the minced meat into patties and roll them in breadcrumbs.
5. Heat the oil in a frying pan and fry the cutlets in it on both sides until an appetizing crust. Serve the cutlets with a salad of fresh vegetables or seaweed.
Recipe 7. Buckwheat cutlets
Ingredients
half a glass of buckwheat;
black pepper;
a glass of drinking water;
kitchen salt;
three glasses of flour;
vegetable oil;
bulb.
Cooking method
1. Boil the washed buckwheat until tender, following the recommendations on the package. Then we put the porridge on a sieve and leave it to get rid of excess moisture.
2. Chop the peeled onion and fry in vegetable oil until golden brown. Add fried onion to buckwheat. Add black pepper and flour to the same mixture. Mix everything well and cool completely.
3. Add the egg to the cooled minced meat, knead again and form oval-shaped cutlets with wet hands. Bread the cutlets in breadcrumbs and fry them in heated vegetable oil until golden brown. Serve the cutlets with a vegetable side dish or salad.
Recipe 8. Buckwheat cutlets with cottage cheese
Ingredients
280 g buckwheat;
40 g sour cream;
250 g low-fat cottage cheese;
kitchen salt;
two eggs;
40 g butter;
50 g sugar;
two glasses of milk.
Cooking method
1. Boil the washed buckwheat over low heat until half cooked. Then pour hot milk into the porridge, add butter and continue cooking. The result should be a porridge with a viscous consistency. Remove from heat and cool completely.
2. Grind the cottage cheese through a sieve, add an egg, salt and a spoonful of sugar. Stir.
3. Add the remaining sugar and egg to the cooled buckwheat porridge. Stir until smooth.
4. Make a flat cake from the buckwheat mass, place the cottage cheese filling in the center and bring the edges together. Give the cutlet an oval shape. Place the cutlets on a baking sheet, grease it with oil, and place it in the oven for forty minutes. Bake at 180 C.
5. Place the finished cutlets on a plate and pour sour cream over them.
- Fry the cutlets first over intense heat, then turn down the heat and simmer them, covered with a lid, for about ten minutes.
- Before boiling buckwheat, you can heat it in a dry frying pan.
- If you are preparing lean buckwheat cutlets, add flour to the minced meat instead of eggs.
- To make the cutlets juicy, place a piece of butter in the middle.
- Serve cutlets with ketchup, sour cream or sauce.
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