This excellent buckwheat cutlet recipe will definitely appeal to everyone at home. The center is tender and the crust is crispy. The dish is dietary, since there is no meat in it, but at the same time it is hearty and light. Garnish for them is not needed at all, since they themselves can act in this capacity.
It is necessary
- - breadcrumbs;
- - sour cream or mayonnaise - 1 tablespoon;
- - egg - 1 piece;
- - garlic - 1 clove;
- - small onion - 1 pc;
- - butter - a slice;
- - salt;
- - water - 3 glasses;
- - buckwheat - 2 glasses.
Instructions
Step 1
Cook buckwheat porridge, crumbly in consistency. Bring the water in a saucepan to a boil, pour in the pre-washed and sorted buckwheat. Add a piece of butter and salt. Put the fire on big. When the water boils, cover the pot with a lid, reduce heat to low and cook for 20 minutes.
Step 2
Cool the cooked porridge, roll it through a meat grinder along with a clove of garlic and a small raw onion. Stir a spoonful of sour cream or mayonnaise, a raw egg into the buckwheat mass.
Step 3
Form patties with wet hands, roll them in breadcrumbs and fry over medium heat until golden brown in vegetable oil. Serve ready-made buckwheat cutlets with herbs or fresh vegetables such as tomatoes.
