Boiled buckwheat cutlets. Recipe with potatoes, onions, carrots, cheese, mushrooms in the oven, slow cooker, steamed. Photo

Publication in the group: Dishes from cereals and legumes

Buckwheat is a unique cereal in terms of its usefulness, as it contains a record amount of vitamins and minerals (it is even called the “queen of cereals”). Regular use of this product helps strengthen and cleanse blood vessels, prevent the development of cancer, regulate blood sugar and cholesterol levels, and cleanse the body. You can add buckwheat to your diet not only in the form of porridge, but also in a more interesting and unusual way - by making cutlets from boiled cereal.

Classic recipe

According to the classic recipe, buckwheat cutlets are complemented with vegetables. They turn out satisfying, but low in calories. Such cutlets can be either fried in hot oil in a frying pan or baked in the oven.

What ingredients will you need?

For the dish you need to take:

filtered water – half a liter;
onions and carrots (medium size) – 1 pc.;
buckwheat – 230-250 g;
fresh garlic – 2-3 cloves;
raw egg – 1 pc.;
crumb crumbs - 4-5 tbsp. l.;
oil, salt, spices.

Boiled buckwheat cutlets.
Classic recipe. Recipe below.

Step-by-step cooking process

The cooking process includes several stages:

Buckwheat needs to be sorted, removing solid particles and possible debris. Then you should thoroughly rinse the product under running water. This must be done at least 3 times.
The washed cereal is transferred to a saucepan, filled with double volume of water, added some salt and sent to cook until the liquid has completely evaporated. It is not necessary to stir the buckwheat during the process.
The finished cereal must be cooled completely. While it is infusing, at the same time you need to prepare the vegetables. Remove the top layer of skin from onions and carrots, wash them and chop them into bars. Vegetable pieces should be large.
Peeled garlic should be left whole.
The cooled cereal should be passed through a meat grinder along with vegetables and garlic. The result should be a homogeneous thick and soft mass.
At the next stage, a raw chicken egg is driven into the minced meat. It should be evenly distributed throughout the entire mass. Next, you can add salt and spices to it. It is necessary to take into account that the water was salted when cooking the cereal.
From the resulting minced meat you need to form small cutlets of approximately the same shape. Each piece is then rolled on all sides in breadcrumbs.

On the stove you need to heat a frying pan with plenty of oil. Then place the cutlets in it and fry until fully cooked and golden brown over medium heat under a closed lid.

What can I add?

For a brighter taste, you can add fresh herbs to the minced meat. For example, parsley. It also needs to be passed through a meat grinder along with the rest of the ingredients.

What are buckwheat cutlets served with?

Serving ready-made cutlets is delicious either hot or chilled. You can supplement them with full-fat sour cream.

Buckwheat cutlets without meat (4 recipes with photos)

Homemade buckwheat cutlets without meat

When it comes to cutlets, no one doubts that they can only be cooked from meat. Well, we offer you an excellent option for Lent - delicious vegetarian cutlets without meat. They are in no way inferior to meat ones - in taste and nutritional qualities. The main ingredient is hidden in the Russian folk proverb: “Buckwheat porridge praises itself.” So, we bring to your attention a selection of cutlet recipes under the motto “Praise to buckwheat!” This wonderful dish will conquer any gourmet.

Useful tips

● People who prefer to go on a diet should know that buckwheat is a low-calorie dietary product. It is not advisable to subject it to heat treatment for too long and wait until it finally falls apart. Buckwheat grains must be ready and at the same time retain their shape. To prepare buckwheat, it is not at all necessary to cook buckwheat. You can fill it with clean water and leave it like that overnight. The next morning, the volume of swollen buckwheat will increase 3 times and it is enough to just bring it to a boil and then cool. ● For buckwheat cutlets, it is better to take smaller buckwheat and not steamed. ● In order for buckwheat porridge to acquire an unusual taste and aroma, before cooking, the buckwheat should be lightly fried in a frying pan without adding oil. ● Instead of salt, you can add bouillon cubes to the minced meat. ● You can also add raw potatoes, grated on a medium grater, to the minced meat. The buckwheat mince will become more sticky and the cutlets will not fall apart. ● Before serving, cutlets can be sprinkled with sesame seeds. ● You can always use your imagination and change the recommended composition of the ingredients of the dish to your taste. Your favorite herbs and spices will add an exquisite and unique aroma to your masterpiece. ● Meatless buckwheat cutlets and buckwheat cutlets are especially good with mushroom sauce. ● To calculate the weight of a particular product, the Comparative Table of Weights and Measures will help you.

Let cooking become your favorite pastime and a wonderful hobby!

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Recipe 1. Vegetarian buckwheat cutlets with mushrooms

This recipe will be a real boon for vegetarians and fasting people. These buckwheat cutlets are good both hot and cold.

Ingredients:

✵ buckwheat ‒ 1 cup; ✵ champignon mushrooms (fresh) - 800 g; ✵ onions - 2 pcs.; ✵ salt - to taste; ✵ spices - to taste; ✵ fresh herbs (parsley, dill) - to taste; ✵ breadcrumbs - for coating; ✵ vegetable oil - for frying.

Preparation

1. Boil buckwheat in salted water until fully cooked. 2. Remove the pan from the heat, wrap it in a warm cloth and leave to simmer for 10 minutes, then add salt and stir. 3. Rinse the mushrooms under cold running water, dry with a napkin and cut into small pieces. 4. Peel the onion and chop finely. 5. Wash fresh herbs and chop finely. 6. Place a deep frying pan with vegetable oil on the fire. First, fry the onion for 3-4 minutes, then add the champignons and fry for another 10 minutes. Add salt, spices, mix. 7. Remove the pan from the heat and leave for a few minutes. When the fried mushrooms and onions have cooled, transfer them to a blender and grind until smooth. Add greens and chop again. 8. Mix the infused buckwheat porridge with the mushroom mixture and make minced meat. 9. Form the minced meat into cutlets. To prevent the minced meat from sticking to your hands, wet your hands with water. 10. Roll each cutlet on all sides in breadcrumbs and fry in vegetable oil until golden brown. 11. Place the fried cutlets in a deep frying pan, add a little drinking water and simmer for 15 minutes. 12. After the cutlets have cooled a little, transfer them to a wide dish and serve with your favorite sauce for stewed vegetables or vegetable salad.

Bon appetit and good health!

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Recipe 2. Buckwheat-mushroom cutlets with onions

Ingredients:

✵ buckwheat ‒ 1 cup; ✵ water - 2 glasses; ✵ fresh mushrooms - 800 g; ✵ onions - 2 pcs.; ✵ chicken egg - 1 pc.; ✵ wheat flour - for breading; ✵ salt - to taste; ✵ spices - to taste; ✵ vegetable oil - for frying.

Preparation

1. Rinse the buckwheat, put it in boiling salted water and reduce the heat to low. Cover the pan with a lid and cook for 20 minutes. Mash the cooked buckwheat using a masher or pass through a meat grinder. 2. Boil the mushrooms, lightly fry with onions in vegetable oil and then pass through a meat grinder. 3. Combine mashed buckwheat with onion-mushroom mixture, add egg, salt, spices to taste and mix thoroughly. 4. Form cutlets from the resulting minced meat, roll in flour and fry in vegetable oil until golden brown on both sides. 5. Buckwheat-mushroom cutlets can be served with tomato sauce and vegetable salad.

Eat healthy, tasty and varied!

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Recipe 3. Lenten buckwheat-potato cutlets

This interesting version of lean buckwheat cutlets with potatoes is a wonderful alternative to meat! You only need a few ingredients to prepare such a mouth-watering dish. In this case, the set of spices is classic: salt and pepper, but to make the cutlets even more flavorful, add fresh dill. Fried cutlets can be brought to readiness either in a frying pan under a lid or in the oven.

Ingredients:

✵ buckwheat - 1 cup; ✵ water (purified or spring) - 2 glasses; ✵ potatoes ‒ 3-4 pcs.; ✵ dill (fresh herbs) - to taste; ✵ black pepper (ground) - to taste; ✵ salt - to taste; ✵ vegetable oil - for frying.

Preparation

1. Rinse buckwheat, add 2 cups of clean water, bring to a boil, add salt to taste, reduce heat and cook until tender. 2. Peel the potatoes, rinse, dry with a napkin and grate on a medium grater. Squeeze out excess juice with your hands.

3. Place the squeezed potatoes into the cooled buckwheat porridge, add salt and pepper, add chopped dill and mix thoroughly until smooth. 4. With wet hands, form small cutlets, place in a well-heated frying pan with vegetable oil and fry on both sides until golden brown.

5. Then cover with a lid and cook until fully cooked over medium heat. 6. Hot buckwheat cutlets can be served with vegetables or mushroom sauce.

Bon appetit and delicious sensations!

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Recipe 4. Lenten buckwheat cutlets (with potatoes, carrots, onions and garlic)

Buckwheat cutlets taste very similar to meat cutlets. However, these cutlets contain only vegetables and buckwheat. Therefore, they are perfect for a Lenten table. Many housewives prepare such cutlets from the remains of buckwheat porridge that has already stagnated in the refrigerator. You can’t throw away a good product, so you have to look for options for its use. Buckwheat cutlets are juicy, soft and very tasty.

Ingredients:

✵ buckwheat (cooked) - 1 cup; ✵ water - 70 ml (3 tablespoons); ✵ potatoes ‒ 2 pcs.; ✵ carrots ‒ 1 pc.; ✵ onion - 1 pc.; ✵ garlic - 2 cloves; ✵ dill or parsley (fresh herbs) - 1 bunch; ✵ black pepper (ground) - to taste; ✵ salt - to taste; ✵ vegetable oil - for frying.

Preparation

1. Prepare a glass of cooked buckwheat. If the buckwheat is raw, then you need to cook it as usual until tender in salted water (for 1 cup of buckwheat - 2 cups of water). 2. Wash the potatoes, peel and cook until tender for 20 minutes. 3. Peel the onion and cut into small cubes. 4. Wash the carrots, peel and grate on a coarse grater. 5. Fry onions and carrots in vegetable oil until soft, 3-4 minutes.

6. Chop fresh dill or parsley. 7. Combine cooked buckwheat, boiled potatoes, fried onions and carrots, chopped herbs and garlic. Grind all this using an immersion blender to a homogeneous viscous mass without lumps.

8. Add salt, ground black pepper to taste, a little water (so that the consistency of the mass resembles thick dough, like for pancakes) and mix thoroughly. 9. Using a tablespoon, place the buckwheat-vegetable mince on a hot frying pan, greased with vegetable oil, and fry the cutlets on both sides until golden brown, 2-3 minutes.

10. Lenten buckwheat cutlets can be served as an independent dish, as well as with a vegetable salad or side dish, with meat or mushroom sauce (gravy). Source

Eat right and be healthy!

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You may also be interested in other sections: Appetizer recipes Salad recipes First course recipes Second course recipes Dessert recipes Drink recipes Sauce recipes Preparing fish for the winter Preparing vegetables and mushrooms for the winter Preparing fruits and berries for the winter All about healthy eating

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With potatoes

Boiled buckwheat cutlets will turn out especially juicy if you add potatoes to their composition. From the spices, you can choose a mixture made specifically for vegetable dishes.

What ingredients will you need?

For the dish you need to take:

buckwheat (dry) – 1 full glass;
raw potatoes – 6-7 tubers (depending on size);
water – 3 tbsp.;
oil, salt and spices.

Step-by-step cooking process

The cooking process includes several stages:

The first step is to carefully sort out, rinse the buckwheat, add water (2 tbsp.) and send it to cook on the stove until fully cooked.
While the buckwheat is simmering, you need to take care of the vegetables. The potatoes must be peeled and then processed with a grater with minimal holes. You should get small juicy chips.
When the buckwheat is completely cooked, you need to leave it to cool, and then mix it with grated potatoes. If the vegetable turns out to be juicy enough and it will not be squeezed out, then 1 tbsp. You don’t need to add water from the recipe to the minced meat.
At the next stage, potato chips are combined with cooled buckwheat. All that remains is to add salt and spices to the mass and mix it thoroughly.
From the resulting mixture you need to form neat, even cutlets. They should be small in size to ensure they are completely cooked inside.

Next, the cutlets are placed in a frying pan with hot oil and cooked on all sides until golden brown.

What are buckwheat cutlets served with?

Serving cutlets is delicious with any sour cream-based sauces. For example, mix it with crushed garlic, chopped herbs and grated pickled cucumber.

Lenten buckwheat cutlets

The taste of buckwheat cutlets is reminiscent of meat cutlets. Although they mainly contain only vegetables, which means they are ideal for fasting. The treats will captivate everyone with their juiciness and appetizing appearance. And if your kids refuse vegetables, then this dish is a real find for you.

Ingredients:

boiled buckwheat – 1 tbsp.;
potatoes – 2 pcs.;
carrots – 1 pc.;
onions – 1 pc.;
garlic – 2 cloves;
dill or parsley – 1 bunch;
water – 70 ml;
vegetable oil - for frying;
salt, pepper - to your taste.

Preparation:

We wash and boil the buckwheat in salted water or use yesterday’s buckwheat if there is any left over from lunch.

Peel the potatoes and cook until fully cooked.

Take the onion, remove the skins, cut into squares.
Three carrots on a grater, sauté the ingredients in a frying pan until soft.

Chop the greens, mix with vegetables, buckwheat, potatoes and fried onion-carrot mixture.

Throw in some garlic here. Mix everything with an immersion blender until smooth.

Now add water in a small amount.

Take a tablespoon, scoop up the minced meat, place it in a heated frying pan with vegetable oil, fry the cutlets on both sides until golden.

Advice!

Such cutlets are ideally combined with various meat gravies and sauces and served as an independent dish. If desired, you can sprinkle aromatic fresh herbs on top of the treat for added piquancy.

With onion

Boiled buckwheat cutlets can be prepared with different vegetables. So, it’s delicious to complement cereals with regular onions in large quantities. For 1 tbsp. buckwheat, take 2 large heads at once. To make the taste of the treat brighter and more interesting, you can add garlic to the recipe.

What ingredients will you need?

For the dish you need to take:

buckwheat – 1 full glass;
white onion – 2 heads;
egg – 1 pc.;
sour cream – 1-1.5 tbsp. l.;
garlic – 3-4 cloves;
flour – 2-2.5 tbsp. l.;
breadcrumbs - ½ tbsp.;
salt and spices.

The recipe is provided below.

Step-by-step cooking process

The cooking process includes several stages:

The first step is to boil the cereal until fully cooked in salted water. For the indicated amount of buckwheat, take 2 times more liquid. The result should be thick, but not too crumbly cereal.
Add sifted flour to the already prepared and cooled buckwheat. Then – sour cream and a lightly beaten egg.
Onions and garlic need to be peeled, then cut into pieces and sent to other products.
The resulting mass must be passed through a meat grinder to make it as homogeneous and convenient for modeling as possible.
All that remains is to salt the minced meat and season it with spices.
After the next stirring, you can sculpt neat small cutlets, roll them on all sides in breadcrumbs and send them to fry in a frying pan with hot oil.

The treat should turn out golden brown with a crispy, appetizing crust.

What are buckwheat cutlets served with?

These cutlets do not require a side dish. It is enough to serve them with ketchup, mayonnaise and chopped fresh vegetables.

Lenten cutlets made from buckwheat and potatoes

If you still have boiled potatoes with buckwheat, don’t rush and throw away the food that’s been left in the refrigerator. Let's try to cook something delicious and original from them, or rather buckwheat cutlets. Our grandmothers also knew recipes with photos of such treats, because they are simple and help to create delicious culinary masterpieces.

Ingredients:

Hercules flakes - 1 tbsp.;
potatoes – 7 pcs.;
buckwheat – 1 tbsp.;
salt - to your taste;
ground black pepper - to your taste;
semolina - 4 tbsp;
vegetable oil - for frying.

Preparation:

We sort out the buckwheat, rinse it, and send it to boil in salted water until fully cooked.

We peel the potatoes and do the same as with the previous component. We drain the water.

Transfer the root vegetable to a deep container and turn it into a puree.

Grind the porridge with a blender and mix with potatoes.

We process oatmeal with a coffee grinder.

Pour into a bowl with the total mass, add salt, pepper, and mix.

Form cutlets from the resulting minced meat and set them aside for 15 minutes.

Then sprinkle the blanks with semolina.

Heat a frying pan with oil, fry the cutlets until golden on both sides and enjoy.

Advice!

We serve the finished cutlets to the table with vegetables or pickles, and if you are not fasting, then with sour cream.

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With carrots

Boiled buckwheat according to any recipe makes delicious, hearty cutlets. To diversify their taste, you can also use carrots.

What ingredients will you need?

For the dish you need to take:

buckwheat (dry) – ½ tbsp.;
filtered water – 1 full glass;
potatoes - 5 tubers;
white onion – 1 head;
carrots – 2 pcs.;
egg (large, raw) – 1 pc.;
salt and spices, oil.

Step-by-step cooking process

The cooking process includes several stages:

First you need to boil the buckwheat until completely cooked with the addition of a small amount of salt. It will simmer over low heat under the lid for at least a quarter of an hour. During this time, the cereal should absorb water well and swell.
While the buckwheat is cooking, you can start making potatoes. It is washed, cleaned and processed with a grater with medium divisions. You need to grate the vegetable just before cooking to prevent the shavings from releasing too much juice and darkening. The chopped potatoes need to be squeezed out and mixed with already cooled buckwheat.
At the next stage of cooking, you need to peel the onions and carrots. Be sure to wash and chop the vegetables. The carrots are grated on a coarse grater, the onions are chopped into miniature cubes.
Next, the vegetables from step 3 are fried in a frying pan with hot oil until soft and lightly browned. The main thing is not to overcook the onions and carrots on the fire. 8-9 minutes will be enough.
All that remains is to mix the buckwheat-potato mixture with a raw egg and fried vegetables in a large common bowl. Next, salt the mass and season it with spices.
From the resulting mixture you need to form small neat cutlets and send them to fry in a frying pan with oil. You can use the same fat that remains after cooking vegetables.

Place the finished cutlets on paper towels to remove excess fat.

What are buckwheat cutlets served with?

You can serve any boiled or stewed vegetables as a side dish for the resulting buckwheat cutlets. For example, assorted broccoli, cauliflower, tomatoes.

With minced meat

Cooking time: 1 hour.
The recipe is for 5 people.

An unusual dish for lovers of meat and cutlets. The product turns out softer and healthier compared to classic cutlets. To prepare the dish, you can use minced veal or pork. Both types of meat can be used.

Ingredients:

0.9 kg of minced beef or pork;
Egg;
110 g boiled buckwheat;
Flour for breading;
Two onions;
Butter;
Spices to taste.

Preparation:

Combine the prepared minced meat with grated onion. Mix the ingredients with your hands.
Add boiled buckwheat and egg. Mix the ingredients until smooth.
Add spices and stir again.
Form into balls.
Grease a frying pan with oil and heat.
Bread the cutlets in flour. Fry in a hot frying pan. Brown the meatballs on each side.
Add water, cover with a lid and simmer until fully cooked.
Serve hot.

How to cook delicious cutlets

With cheese

Each chef prepares boiled buckwheat cutlets in his own way. Housewives often add hard or semi-hard cheese to the dish. It improves not only the consistency, but also the taste of the cutlets. Any type of cheese will do. You can take the usual “Russian” or “Poshekhonsky”.

What ingredients will you need?

For the dish you need to take:

buckwheat (pre-cooked) – 200-220 g;
eggs – 2 pcs.;
cheese "Russian" - 80-90g;
white onion – 1 head;
butter fat – 60 g;
flour – 2-2.5 tbsp. l.;
salt, dried garlic, ground coriander, dried herbs - a pinch;
vegetable oil - for frying cutlets.

Step-by-step cooking process

The cooking process includes several stages:

Buckwheat should be thoroughly washed, then transferred to a saucepan and covered with salted water. The liquid level should be approximately 1.5 cm higher than the cereal.
Cook buckwheat for 12-15 minutes over low heat. Next, the heating of the stove under the pan is turned off, and the cereal is left to brew for 40-45 minutes.
The onion needs to be peeled and chopped into small cubes. Then pour the pieces into a frying pan and fry until softened. The resulting vegetable mass should cool.
Hard cheese is grated on a coarse grater. If you make the chips too small, they will not be noticeable in the finished dish.
Already cooled fried onion pieces and cheese should be sent to boiled buckwheat. These ingredients are mixed.
Next, you need to pour the contents of a raw egg into the minced meat, salt it and add spices. Instead of garlic, herbs and coriander, you can also choose any other spices to your taste. For example, mixtures specially formulated for cutlets.
Lastly, flour is poured into the mixture, after which all components are mixed very thoroughly.
From the resulting minced meat you need to form small cutlets. If desired, each piece can be rolled in breadcrumbs. This will allow you to prepare a treat with a crispy crust.

The cutlets must be placed in a frying pan with plenty of oil and fried until golden brown. Each finished buckwheat cake should be placed on paper towels to remove excess fat.

What are buckwheat cutlets served with?

Buckwheat cutlets according to this recipe are delicious to try both hot and cold. You can serve them to the table on a large round dish, sprinkle chopped herbs on top, and place different sauces to taste next to them. For example, tomato with cilantro, sour cream with garlic, dill with yogurt.

Buckwheat with minced meat and mushrooms

Cooking time: 55 minutes.
The recipe is for 4 – 5 people.

Classic recipes can be supplemented with different products. For example, you can add mushrooms to boiled buckwheat and minced meat. This addition will add tenderness and satiety to the dish. Mushrooms are added raw or boiled dry. This product is suitable for lunch or dinner. Pickled cucumbers or beets would be an excellent addition.

Ingredients:

0.6 kg pork;
Chicken egg;
110 g buckwheat;
Onion;
110 g breadcrumbs;
260 g champignons;
Olive oil;
Thyme, dill, spices to taste.

Preparation:

Boil buckwheat. Set the porridge aside.
Peel and chop the onion. Fry in olive oil.
Prepare minced pork.
Chop the mushrooms into small pieces and fry.
Combine buckwheat with minced pork, chopped dill, mushrooms, onions, egg and spices.
Form the mixture into balls. Bread them in breadcrumbs.
Fry the cutlets in olive oil or butter until crispy. Pour in some water, cover with a lid and simmer until done.

With mushrooms

Using boiled buckwheat and champignons, you can prepare diet cutlets. Their calorie content is only 106.7 kcal per 100 g.

And BZHU dishes:

BJU	Value in g per 100 g
Squirrels	5,2
Fats	4,4
Carbohydrates	11,7

What ingredients will you need?

For the dish you need to take:

buckwheat – 220-230 g;
fresh champignons – 270-300 g;
onion – 60-70 g;
raw egg – 1 pc.;
first-grade flour – 40 g;
assorted fresh herbs - 1 bunch.

You can take a wide variety of fresh herbs. For example, a mixture of green onions, dill and parsley. Cilantro fits well into such a treat. But its original taste is not for everyone.

Step-by-step cooking process

The cooking process includes several stages:

First of all, the cereal is washed from contaminants and removed from dense grains that are unsuitable for food. Then it can be filled with water, covered with a lid and sent to cook until fully cooked.
The onion should be peeled. The vegetable is suitable both white and red. It is washed with water and then chopped into miniature pieces.
Mushrooms only need to be lightly rinsed with a damp sponge, as they strongly absorb water. Then thinly remove the outer skin and chop them into slices.
The prepared mushrooms are poured into a frying pan with already well-heated oil. First, fry the champignons so that excess liquid evaporates from the pan. Then add the onion pieces and cook the ingredients together. The vegetable should eventually become golden.
To prepare the minced meat, you need to mix buckwheat, fried onion and mushrooms (all ingredients are used already cooled), chopped fresh herbs, flour and a raw egg in a common bowl.
The resulting mass must be crushed until smooth. It is most convenient to use a blender for this. If desired, the mushrooms and onions should be cut separately with a knife and then mixed into a homogeneous mass. Then they will taste delicious in the mixture.
The minced meat should then be formed into cutlets. You can also roll them in flour or breadcrumbs.

The pieces are fried in hot oil on both sides until golden brown. If you wish, you can bake them in the oven on an oiled silicone mat.

What are buckwheat cutlets served with?

Ready-made buckwheat cutlets taste like meat cutlets. Guests may not even guess what they are made of. Therefore, serving this treat is delicious even with mashed potatoes or peas.

Buckwheat with mushroom sauce

Cooking time: 45 minutes.
The recipe is for 4 people.

Mushroom sauce adds sophistication and tenderness to the dish. Saturates it with additional aroma. Grechaniki with mushroom sauce can be served not only for a traditional family dinner, but also for a festive event. Mashed potatoes will be an excellent addition to round cutlets with a spicy sauce.

Ingredients:

0.5 kg minced pork or beef;
260 g buckwheat;
310 g champignons;
260 g sour cream;
Spices and vegetable oil to taste.

Preparation:

Combine buckwheat with prepared minced meat. Salt and pepper the mixture. Combine all ingredients well.
Form small balls and fry them in a frying pan.
Place the fried cutlets in a saucepan or cauldron, add water and leave to simmer.
Chop the mushrooms and fry in a hot frying pan.
Pour in sour cream and mix well.
Add the sauce to the cutlets and simmer for another half hour.

Steamed meat cutlets with pumpkin

In a frying pan

Boiled buckwheat cutlets are often prepared with the addition of dairy products. They make the minced meat more viscous and easier to mold. For the recipe, you can use not only sour cream, but also kefir.

What ingredients will you need?

For the dish you need to take:

dry buckwheat – ½ tbsp.;
water – 1.5 tbsp.;
refined vegetable oil – 40ml;
kefir – 3-3.5 tbsp. l.;
raw eggs – 2 pcs.;
sifted flour - 2-2.5 tbsp. l.;
salt.

Kefir should be chosen with maximum fat content. It should be thick.

Step-by-step cooking process

The cooking process includes several stages:

The washed buckwheat needs to be filled with water, salted and put on the fire to cook. It will cook over low heat until all the liquid has evaporated.
The already cooked cereal must be cooled slightly, after which the contents of raw eggs should be poured into it. The latter should be evenly distributed throughout the entire mass.
At the next stage, you can add all the sifted flour and kefir stated in the recipe to the minced meat. Be sure to mix the ingredients thoroughly. They should have the consistency of thick sour cream.
Vegetable oil is poured into a deep frying pan. It is convenient to place the cutlets into the already heated fat with a large spoon.
It is necessary to fry the workpieces on both sides until a golden crust appears.

Place the finished cutlets on a plate covered with paper napkins to remove excess fat.

What are buckwheat cutlets served with?

Serving the treat is delicious with chilled fat sour cream. As a side dish, you can choose a light vegetable salad, for example, from cucumbers, tomatoes, radishes and cabbage, seasoned with a sauce based on vegetable oil.

What to cook from buckwheat porridge

There are a lot of options for what can be prepared from buckwheat porridge. It serves not only as a side dish for meat, fish or poultry, but also serves as an independent dish. They make pancakes and zrazy from buckwheat, stuff pumpkin or chicken with it, and combine porridge with meat, lard and mushrooms. Even cutlets made from buckwheat are tasty and satisfying, and serve as an excellent idea for a snack or a meal on their own.

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In the oven

This recipe does not use eggs. Therefore, mashed potatoes become the connecting link. To make the dish piquant and interesting in taste, you should add garlic and fresh herbs to it.

What ingredients will you need?

For the dish you need to take:

fresh mushrooms – 200-220 g;
raw potatoes – 2 pcs.;
white onion – 2 pcs.;
flour – 2-2.5 tbsp. l.;
fresh garlic – 2 cloves;
buckwheat – 1 tbsp.;
salt, dried herbs, oil.

Various mushrooms are suitable for this recipe. You can use champignons, oyster mushrooms or dried forest mushrooms.

Step-by-step cooking process

The cooking process includes several stages:

The process starts with mushrooms. If dried forest fruits are used, they must be washed in advance, soaked in clean water and left overnight. Then boil for 20-25 minutes. Forest mushrooms or porcini mushrooms are especially fragrant.
The already cooked product is finely chopped and sent to a container for mixing minced meat. If champignons or oyster mushrooms are used, they must first be cut into slices and fried in hot oil until lightly browned and cooked. Then grind it.
Buckwheat just needs to be boiled according to the standard procedure, using 2 times more liquid.
The potatoes are also boiled until fully cooked. Then it is peeled and blended with a blender. There is another option - raw potatoes can be processed with a fine grater. This method will help reduce the cooking time of the cutlets.
Slightly cooled porridge needs to be kneaded so that it becomes sticky. Then mix with potatoes and mushrooms.
Before adding the onion to the minced meat, it is peeled, finely chopped and fried until golden brown.
All that remains is to add salt, dried herbs, and put the garlic passed through a press.
After thorough mixing, you should get a dense, thick and homogeneous minced meat.
Small cutlets are formed from the finished mass. If desired, at the last stage they can be rolled in flour or breadcrumbs.
All that remains is to place the preparations on a baking sheet covered with an oiled silicone mat and send them to bake in the oven.

The cutlets will take 20-25 minutes to cook. The optimal baking temperature is 180-190°.

What are buckwheat cutlets served with?

Serve the finished cutlets hot. You can complement them with any sauces and fresh vegetables.

Buckwheat cutlets

If you want to pamper your household at today's meal, be sure to prepare buckwheat cutlets for them. Recipes with photos of these treats are completely different and every housewife should get to know them. The treats are simple and tasty, but at the same time amazing and appetizing.

Ingredients:

buckwheat – 1 tbsp.;
potatoes – 6 pcs.;
water – 1 tbsp.;
vegetable oil - to your taste;
ground black pepper, salt - to your taste.

Preparation:

Boil the buckwheat right away, just rinse it first, put it in a container, add water and put it on the stove.

Peel the potatoes and grate them on a fine-hole grater. Cool the cooked porridge and mix with potatoes.

Salt and pepper. From the resulting mixture, we begin to form small cutlets.

Place the frying pan on the stove, heat the vegetable oil, and fry the pieces until golden brown on both sides.

First on high heat until a crust appears, and then on low heat and with the lid closed.

Serve the cutlets with any sauce and fresh vegetables.

Advice!

It is not necessary to squeeze the potatoes so as not to dilute the minced meat with water. But if you remove the juice, then you need to pour in the required amount of liquid indicated in the ingredients.

In a slow cooker

In a slow cooker, cutlets are prepared just as quickly and easily. You don’t have to worry that they will burn in a special program.

What ingredients will you need?

For the dish you need to take:

water – 2 tbsp.;
buckwheat – 1 tbsp.;
onions, carrots and eggs - 1 pc.;
salt, spices, butter, crumbled bread.

Step-by-step cooking process

The cooking process includes several stages:

Buckwheat should be poured with salted water and cooked until tender.
Next, egg, salt and spices are added to the cereal.
Onions and carrots should first be chopped randomly and fried until soft. Then transfer to the cereal.
The entire mass is passed through a meat grinder or blended with a blender.
All that remains is to form small cutlets from the mixture and place them in a multicooker bowl with heated oil.

In the fry mode, the flatbread will cook for about 7-8 minutes on each side.

What are buckwheat cutlets served with?

The treat should be served with chilled sour cream immediately after preparation.

For a couple

If you need to reduce the calorie content of cutlets and make them as healthy as possible, you should steam the dish.

What ingredients will you need?

For the dish you need to take:

buckwheat – 1 multi-glass;
chicken fillet – 180-200 g;
rye flour - 1 tbsp. l.;
onions, carrots and eggs - 1 pc.;
filtered water – 1.5 l;
salt, spices.

Step-by-step cooking process

The cooking process includes several stages:

Buckwheat should be boiled in salted water. The liquid level should be 2 cm above the cereal.
Next, you need to pass the chicken through a meat grinder and fry it until it changes color along with small onion cubes and grated carrots.
After frying, it is passed through a meat grinder along with buckwheat.
The resulting homogeneous mass must be salted and seasoned with spices, add salt and flour.
All that remains is to form small cutlets from the mixture and place them in the steamer bowl. At the same time, water is poured into the multicooker. A bowl with blanks is placed on top.

In the “Steam” or “Pasta” mode, the dish will be cooked for 30-35 minutes.

What are buckwheat cutlets served with?

The finished cutlets are cooled slightly, after which they are served with herbs and fresh vegetables.

Useful tips and tricks

The following tips will help you prepare buckwheat cutlets quickly and tasty:

cereals can be used not only freshly cooked, but also ready-made, left over from yesterday’s breakfast;
wheat flour can be replaced with fiber, bran, rye flour to make the treat even healthier;
Cutlets with filling turn out delicious; for this purpose, a cube of melted cheese is placed inside each one.

Boiled buckwheat cutlets are prepared according to more than 30 different recipes. In addition to the classic version, you can also try a treat with potatoes, mushrooms, and vegetables.