Everyone knows about the benefits of buckwheat, but not everyone likes it, especially for children.
But believe me, buckwheat cutlets will gobble up everything, because it is very tasty.
Buckwheat should be in the diet of every person, so if your loved ones do not like buckwheat porridge, prepare them buckwheat cutlets, which they certainly like.
Buckwheat cutlets - the basic principles of cooking
Buckwheat groats are washed to clear water and viscous porridge is boiled. Feel free to use the porridge left over from dinner or lunch for cooking cutlets.
Then the porridge is cooled and twisted through a meat grinder. It is advisable to do this twice so that the mass is homogeneous. Together with buckwheat porridge in a meat grinder, chopped peeled onions, soaked, pressed bread and garlic.
Eggs, salt, aromatic herbs, fresh herbs and spices are added to the resulting stuffing.
Cutlets are molded from the resulting mass, breaded, fried or baked in the oven.
To cook meatballs with minced meat, liver or cheese, buckwheat mass is combined with these products, previously chopped.
Recipe 1. Buckwheat cutlet with feta cheese
Ingredients
two glasses of buckwheat;
clove of garlic;
two eggs;
potato;
flour;
salt;
70 g of feta cheese;
black pepper;
sunflower oil;
dill greens.
Cooking method
1. Rinse buckwheat to clean water. Boil until the cereal has absorbed all the moisture. Then remove the porridge from the heat and cool.
2. Peel and finely chop the onion. Finely grate the peeled potato. Add onion and grated potatoes to the porridge. Crumble the cheese here. Pepper and salt everything. Mix well to get a homogeneous mass.
3. Dampen your hands in water, take a little buckwheat mass and dazzle cutlets from it. Roll them in flour.
4. Activate the slow cooker in the "Baking" mode. Pour the sunflower oil into the bowl, put the peeled garlic clove in it, cutting it in half. It will saturate the oil with aroma. Once the garlic is browned, remove it.
5. Put the patties in a bowl and fry until golden brown, closing the lid. Serve cutlets as a side dish for fish or meat.
Recipe 2. Buckwheat cutlets lean
Ingredients
one and a half glasses of buckwheat;
salt;
three onions;
large carrot;
black pepper;
garlic;
two potatoes.
Sauce
green onions;
lean mayonnaise.
Cooking method
1. Rinse buckwheat under a stream of water and boil it as usual.
2. Peel the potatoes, wash and boil. Chop the peeled onions finely, and fry until transparent in sunflower oil.
3. Peel the carrots, grate it coarsely and shift to the onion. Stir and fry all together for five minutes.
4. Buckwheat porridge, boiled potatoes and vegetable frying, twist through a meat grinder. In the minced meat, add a couple of tablespoons of lean mayonnaise, season with pepper and salt. Mix well.
5. Moisten your hand in water and blind oval cutlets with wet hands. Bread them in semolina or breadcrumbs. Fry the patties in sunflower oil until golden brown.
6. Rinse the green onions, dry and chop finely. Mix it with lean mayonnaise. Serve the patties by pouring the sauce.
Recipe 3. Buckwheat cutlets with minced meat
Ingredients
400 g of pork;
70 ml of sunflower oil;
60 g of onions;
120 g of flour;
300 g of buckwheat porridge;
freshly ground pepper;
two eggs;
3 g of salt.
Cooking method
1. Wash, dry and cut the pork tenderloin into slices. Peel the onion and chop it coarsely. Grind meat with onions in a blender. Transfer the minced meat to a deep bowl. Add salt, eggs and black pepper to it. Now mix everything thoroughly.
2. Dampen your hands in water, scoop a handful of cutlet mass and form an oval cutlet. Bread preparations in flour.
3. Heat sunflower oil in a cast iron skillet. Put the buckwheat cutlets in boiling oil and fry on medium heat for about three minutes. Then turn the patties and fry on the other side for the same amount of time. Serve cutlets as an addition to a side dish of vegetables.
Recipe 4. Buckwheat cutlets with mushrooms
Ingredients
buckwheat - half a cup;
salt;
30 g of sunflower oil;
carrot;
40 g flour;
100 g of champignons;
20 ml of sunflower oil;
salt;
freshly ground pepper.
Cooking method
1. Buckwheat rinsed to clean water and make a sticky porridge from it. Then cool it.
2. Peel and wash the carrots and onions. Grate carrots with coarse chips. Chop the onion as small as possible. Peel the champignons from the film, wash and cut into plates.
3. Pour oil into a preheated pan. Fry the onion until it is transparent, then add the mushrooms and cook, stirring, for ten minutes. Cool the mushroom fry.
4. In a deep bowl, combine the buckwheat porridge with carrots and mushroom fry. Add flour, freshly ground black pepper and salt. Pour in a teaspoon of vegetable oil. Mix everything thoroughly.
5. Heat the pan by pouring oil into it, and put the patties in it. Fry for a few minutes over low heat, then turn the patties and fry on the other side for the same amount of time. Serve the patties with a vegetable side dish and adjika.
Recipe 5. Buckwheat cutlets with chicken liver
Ingredients
400 g chicken liver;
a mixture of peppers;
100 g of buckwheat;
salt;
120 g of onion;
coriander;
12 g of honey;
70 g of flour;
egg.
Cooking method
1. Flush chicken liver, remove connective tissue and bile sacs. Dry offal and grind in a blender.
2. Sort and rinse the buckwheat. Boil the buckwheat until the cereal has absorbed all the liquid. Cool the porridge.
3. Peel and finely chop the onion. Fry the onions in sunflower oil until golden brown.
4. In a deep bowl, combine the porridge with chopped liver, onion fry and egg. Add flour, salt, freshly ground coriander, a mixture of peppers and honey to the mixture. Mix everything well.
5. The mixture will turn out to be quite liquid, so form the patties with a spoon. Put two tablespoons in hot oil on the patty and fry until golden, then turn the patties over and fry on the other side.
6. Transfer the finished boilers to a deep heat-resistant form, and bring them to readiness in the oven, preheated to 180 C. Bake for ten minutes.
Recipe 6. Buckwheat cutlets with cheese
Ingredients
a glass of buckwheat;
butter and sunflower oil;
three eggs;
sour cream;
bulb;
breadcrumbs;
carrot;
seasoning;
hard cheese;
80 g of flour;
garlic - three cloves.
Cooking method
1. Rinse and cook buckwheat in any way convenient for you. It can be boiled or cooked in the oven or microwave. Cool the porridge.
2. Peel the vegetables and garlic. Put everything in a blender bowl and chop. Melt the butter in a pan and fry the mixture of vegetables with garlic in it.
3. Transfer the buckwheat porridge into a deep bowl and mash it with a hand blender. Add eggs, roast vegetables, spices, flour, herbs and salt. Mix everything well.
4. Cheese cut into bars. Put bread crumbs on your palm. Put a spoonful of minced meat and make a tortilla. Put a block of cheese in the center and with your other hand, cover the cheese with the edges of the tortilla. Bread everything again. Fry the patties in hot oil until brown on both sides. Serve cutlets with sour cream and herbs.
Recipe 7. Buckwheat cutlets with turkey ham
Ingredients
boiled buckwheat - 650 g;
salt;
bulb;
a mixture of peppers;
two potatoes;
seasonings;
egg;
soy sauce;
turkey ham - 150 g;
bran;
Suluguni - nine bars.
Cooking method
1. Make viscous porridge from buckwheat. Cool her down.
2. Peel the onion from the husk, wash and chop finely.
3. Peel, wash and boil the potatoes until soft. Drain the broth, and cool the vegetable.
4. Roll through the meat grinder buckwheat porridge, boiled potatoes and onions. Pour soy sauce, egg and seasonings into the resulting juice. Stuff the minced meat.
5. Grate the ham.
6. Dampen your hands in water, take some minced meat and make a tortilla. In the center, put some grated ham and a slice of suluguni. Connect the edges and form cutlets. Roll them in bran and place on a greased baking sheet.
7. Bake the patties in the oven for 20 minutes. After ten minutes, flip the patties.
Recipe 8. Buckwheat cutlets with chicken
Ingredients
70 ml of sunflower oil;
600 g of chicken breast;
6 g of salt;
two glasses of buckwheat
two eggs;
3 g of black pepper;
80 g of soft cheese;
3 g nutmeg;
bulb.
Cooking method
1. Prepare buckwheat so that viscous porridge is obtained.
2. Transfer the cooled porridge to the bowl of the food processor and beat into a homogeneous mass.
3. Pour the peeled onion in a blender as well, but not to the state of the paste, but to make small pieces. Cheese coarsely. Combine all the crushed ingredients in one container, beat two eggs in the minced meat, season with nutmeg, salt and a mixture of peppers. Shuffle.
4. Heat two tablespoons of oil in a pan with a thick bottom and mold the patties. Spread them in hot oil and fry until brown on both sides.
Recipe 9. Buckwheat cutlets with pickled mushrooms
Ingredients
buckwheat - one and a half glasses;
flour;
sunflower oil;
two onions;
black pepper;
a can of canned champignons;
dill - a bunch;
eggs - two pcs.
Cooking method
1. Sort, rinse the cereal and cook it so that it turns out not too dry, but not watery porridge. Cool her down.
2. Finely chop the onion, and sauté it in butter until golden. Put half the onion fry in the porridge. Buckwheat with onions in a meat grinder, beat eggs and add chopped dill, pepper and salt. Mix everything thoroughly. If the minced meat is liquid, add a little flour.
3. Open the jar of mushrooms. Drain the marinade, finely chop the mushrooms and fry with the remaining onions.
4. Make a cake of buckwheat, put the cooled filling in the center and cover the edges. Breaded cutlets in flour and fry them in hot oil until golden brown.
Buckwheat cutlets - tips and tricks
Before cooking, buckwheat can be calcined in a dry pan.
Add garlic and chopped greens to the buckwheat mince to add piquant cutlets.
Eggs can be replaced with flour, semolina or soaked bun.
If you cook steaks, do not brew them.
To make the cutlets not so fat, do not fry them, but bake in the oven.
