Fragrant and tasty buckwheat cutlets with mushrooms are a great alternative to the usual meat cutlets. They are much less fat, they can be safely treated to people with gastritis and children. The taste of buckwheat cutlets is especially transformed when served with vegetables and your favorite sauce.
It is necessary
- - buckwheat groats (1 stack.);
- - water (2 stacks);
- - mushrooms (700-800 gr);
- - onions (2-3 pcs.);
- - parsley, dill;
- - salt pepper;
- - flour or bread crumbs;
- - oil for frying.
Instructions
Step 1
Rinse the buckwheat thoroughly. Boil and salt it. Try to make a slightly more viscous porridge, not crumbly - this way it will better form into cutlets. Leave the pot with ready-made buckwheat in a warm place for a while.
Step 2
From mushrooms it is better to choose champignons or oyster mushrooms. Rinse and cut into small slices. Then peel and finely chop the onions. Rinse and finely chop the parsley and dill.
Step 3
Heat a skillet with butter or refined vegetable oil. Fry the chopped onions for 5 minutes. Then add mushrooms, salt to the pan and fry for 10 minutes, stirring occasionally. Grind the resulting mushrooms with onions in a blender or meat grinder. If no blender or meat grinder is available, place the mushroom mixture on a large cutting board and chop it thoroughly with a large knife.
Step 4
Combine and stir slightly cooled buckwheat porridge with mushrooms and herbs. Form the cutlets with your hands moistened with water, then roll them in breadcrumbs or flour. Heat a skillet with oil and fry the buckwheat cutlets over medium heat until golden brown.
