Buckwheat is a real treasure of vitamins and minerals. Buckwheat cutlets will decorate any meal and can become a favorite meal in a family diet. How to properly cook buckwheat cutlets so that they taste no worse than meat ones?
It is necessary
- - Buckwheat - 1 cup (250 mg)
- - Champignons - 200 g
- - Chicken egg - 2-3 pcs.
- - Hard cheese - 100 g
- - Onions - 1 head of medium size
- - Butter - 70 g
- - Vegetable oil - 50-70 ml
- - Salt, garlic, spices and black pepper to taste
- - Flour or bread crumbs for roasting
Instructions
Step 1
Boil buckwheat. To do this, lightly fry the buckwheat in a dry frying pan, pour two glasses of boiling water and cook over low heat, without stirring, under the lid, until tender.
Step 2
Melt the butter in a frying pan. Rinse and finely chop the mushrooms. Finely chop the onion, lightly fry in butter with the mushrooms, stirring constantly with a wooden spatula.
Step 3
Grate cheese on a coarse grater. Mix cheese and onion with boiled buckwheat, beat in eggs, add salt, pepper, spices to taste. Crush the garlic. Mix the minced meat into a homogeneous mass.
Step 4
Form cutlets, roll them in bread crumbs or flour. Fry in vegetable oil until golden brown on both sides.
Step 5
Any salad or vegetable stew is suitable for buckwheat cutlets as a side dish. As an addition, you can serve mayonnaise, ketchup, or any other favorite sauce.
Buckwheat cutlets retain their pleasant taste both hot and cold.
