Buckwheat groats can be used to make not only hearty porridge, but also delicious aromatic cutlets. When cooking, you can dream up and add to minced meat, for example, mushrooms, cheese, garlic or any other products.
How to cook simple buckwheat cutlets
You will need:
- 200 ml of water;
- 120 g of buckwheat;
- 1 medium onion;
- vegetable refined oil;
- salt;
- ground black pepper.
Heat the cereal in a skillet, then add it to boiling water. Season with salt and cook until you get a messy porridge.
Chop the onion finely and finely, fry it.
Mix the onion with the porridge, pepper it, then put the porridge in a medium plate and leave the dish to cool completely.
Gently cut the frozen porridge into slices at least one centimeter thick and fry them on both sides in a pan with hot vegetable oil. Buckwheat cutlets are ready.
How to cook buckwheat cutlets with mushrooms
You will need:
- 1 glass of buckwheat;
- 500 g of champignons;
- 3 small onions;
- salt;
- ground black pepper;
- vegetable oil;
- one potato;
- bread crumbs;
- a bunch of parsley;
- a bunch of dill.
Boil the buckwheat until fully cooked: pour one glass of cereal with a couple of glasses of boiling water, salt, bring to a boil over high heat, then reduce the heat and cook for another 15-20 minutes under the lid. Drain and set to cool.
Chop mushrooms and onions, salt, fry, then use a blender to turn them into a homogeneous mass and mix with buckwheat.
Grate the potatoes on a fine grater, finely chop the herbs and add all this to the minced meat. Season with pepper and salt.
Form small cutlets from the resulting minced meat, roll them in breadcrumbs and fry on both sides until golden brown. Buckwheat and champignon cutlets are ready, it is better to serve them as a separate dish.
