If you haven't tried making homemade buckwheat cutlets yet, it's time to learn. First, it's quick and tasty. Secondly, it is very economical, especially if buckwheat porridge is left from yesterday's lunch or dinner. You just need to add several components to it and you get a completely new dish.

Taste Info Second: cereals

Ingredients

• buckwheat - 1 glass;
• bouillon dry cube - 1 pc .;
• eggs - 2 pcs.;
• onion - 1 pc.;
• garlic - 2-3 pcs.;
• oil - for frying;
• crackers - for breading;
• spices to taste.

How to cook buckwheat cutlets at home

Sort out, rinse and cook the buckwheat so that it turns out to be crumbly. When cooking, do not add too much salt, since in the future buckwheat will combine with the bouillon cube, and it is usually salty.

Let the finished buckwheat cool slightly and transfer it to the blender bowl. Crumble the broth cube there.

Beat the eggs into a blender.

Peel the onion and garlic, wash and cut into random pieces. Transfer them to the bowl with the rest of the prepared food. Add spices (dried basil, dill, parsley; Provencal or Italian herbs; ground black, white or pink peppers).

Now use a hand blender to grind all ingredients until smooth. You should get a mass that resembles minced cutlet. You can initially put all the products in a bowl, and then grind them in a food processor or a meat grinder (it is advisable to pass the mass through the meat grinder twice, so the cutlets will turn out more tender).

Form round or oval cutlets from the resulting buckwheat minced meat with wet hands.

Place bread crumbs on a flat plate, and roll each cutlet in it on all sides.

Fry the cutlets in a skillet with well-heated vegetable oil until lightly browned. They do not require prolonged heat treatment, since boiled buckwheat was used, and other raw products, such as meat, are not included in this dish.

Delicious buckwheat cutlets are ready, serve them hot with fresh vegetables (sliced \u200b\u200bcucumbers, tomatoes, bell peppers).

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Buckwheat cutlets with minced meat

This option can be safely called "two in one", because it immediately combines both a meat dish and a side dish. Take absolutely any minced meat, based on the preferences of your family - chicken, beef, pork, turkey, mixed. If, due to problems with the gastrointestinal tract, you need diet cutlets, then do not fry them in a pan, but bake them in the oven.

Ingredients

• crackers - for breading;
• garlic - 2-3 pcs.;
• eggs - 1-2 pcs.;
• buckwheat - 200 g;
• minced meat - 750-800 g;
• onions - 1-2 pcs.;
• oil - for frying;
• spices to taste.

Preparation

1. Boil buckwheat with a little salt, cool, transfer to a wide bowl and add minced meat.
2. Send chicken eggs there. If they are small, then you need two eggs, if large, one is enough.
3. Peel the garlic and onion, wash and chop, you can do it in a blender or cut into small cubes. Transfer to the rest of the food. At the same stage, add some salt and aromatic spices that you usually use for meat dishes.
4. Now mix the products thoroughly with each other until a homogeneous cutlet mass is obtained.
5. Pour flour into a separate bowl. From the minced meat obtained, stick cutlets, as you are usually used to doing this. Dip each in flour on all sides.
6. Pour oil into a frying pan and heat, transfer the cutlets and fry on one side until an appetizing ruddy shade. Then turn over to the other side and cover. Fry until tender and transfer to a saucepan. The cutlets are fried well under the lid, but if you want them to be even juicier, pour some water into a saucepan and simmer over low heat.
7. Buckwheat cutlets with minced meat go well with light vegetable salad, and even better serve tomato, mushroom or sour cream sauce with them.

Boiled buckwheat cutlets with cottage cheese and carrot gravy

Adding cottage cheese to buckwheat cutlets will give them special tenderness and juiciness. Cottage cheese can be replaced with shabby hard, smoked sausage or processed cheese. And do not forget about home helpers, cook cutlets in a multicooker or double boiler, it will turn out even more useful.

Ingredients for cutlets

• buckwheat porridge - 1 glass;
• cottage cheese - 150-200 g;
• onion - 1 pc.;
• eggs - 2 pcs.;
• butter - 60-70 g;
• oil - for frying;
• flour - for breading;
• spices to taste.

Ingredients for gravy

• large onion - 1 pc.;
• carrots (medium) - 2 pcs.;
• oil - for frying;
• tomato juice or paste - 3-4 tbsp. l .;
• flour - 2 tbsp. l .;
• spices to taste;
• fresh herbs - 1 medium bunch.

Preparation

1. Boil buckwheat in slightly salted water until tender.
2. Peel the onion, wash and chop finely. Heat vegetable oil in a skillet and fry the onion.
3. Put the boiled buckwheat, fried onions, cottage cheese into a wide bowl. Whisk in the eggs, add butter and spices to taste. Stir everything well until smooth.
4. From the resulting buckwheat minced meat, stick cutlets.
5. In a skillet with well-heated vegetable oil, fry them on both sides until golden brown.
6. To prepare the gravy, cut the peeled and washed onions and carrots into strips. Fry the onion in vegetable oil until golden brown, then transfer the carrots, after 2-3 minutes add tomato juice or paste, add flour. Mix everything well and fry for 2-3 minutes over low heat. Pour in water, depending on how you want to get the density of the gravy, add salt and pepper. Simmer for another 5 minutes, at the end add chopped fresh herbs.
7. Put delicate buckwheat cutlets with cottage cheese on plates, pour generously with gravy and serve. You can complement them with boiled potatoes for a side dish.

Buckwheat cutlets with mushrooms and gravy

According to this recipe, buckwheat cutlets with mushrooms are completely lean, they do not even use an egg. So if you honor Orthodox traditions and observe church fasts, such a dish will definitely suit you. Take any mushrooms - frozen or fresh champignons (oyster mushrooms), dried forest mushrooms.

Ingredients

• buckwheat - 100 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• mushrooms - 200 g;
• semolina - 1 tbsp. l .;
• starch - 1 tsp;
• spices to taste;
• oil - for frying;
• ground crackers - for breading.

Preparation

1. Boil cereals in slightly salted water, cool and grind in a blender. It is this kitchen utensil that gives the desired pasty consistency of buckwheat when it can be sculpted.
2. Chop the prepared (peeled and washed) onions, carrots and mushrooms randomly, but not very coarsely.
3. Fry the onions in vegetable oil in a skillet until golden brown. Then add carrots here, mix, fry for a couple of minutes. Transfer the mushrooms to the vegetables, stir and fry everything together until tender. Now cool this mass slightly and grind it in a blender as well.
4. Combine buckwheat and mushroom billets, add starch and semolina for viscosity, salt and pepper, mix thoroughly until smooth.
5. Form cutlets with wet hands, dip them generously in crackers.
6. Fry over low heat until golden brown on both sides.
7. If you want, you can make cutlets only from vegetables and buckwheat, and make a delicious gravy from mushrooms. For her, onions, carrots, tomatoes and mushrooms are also fried, and then cream and spices are added. As soon as the cream boils, add white flour, depending on the desired density of the gravy, and boil for a couple of minutes, stirring constantly.
8. Arrange the patties on a plate and top with the mushroom gravy. It looks amazing - home-like, cozy, tasty and appetizing !!!

When it comes to cutlets, no one doubts that they can only be cooked from meat. Well, we offer you a great option for fasting - 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 proverb: "Buckwheat porridge praises itself." So, we bring to your attention a selection of recipes for cutlets under the motto "Praise to buckwheat!" This wonderful dish can conquer any gourmet.

● 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 too long heat treatment and wait until it finally falls apart. Buckwheat grains must be cooked and at the same time retain their shape. For the preparation of Greek people, it is not at all necessary to cook buckwheat. You can fill it with clean water and leave it that way overnight. The next morning, the volume of swollen buckwheat will increase 3 times and it is enough only to bring it to a boil and then cool it.
● For buckwheat cutlets, buckwheat is better to take smaller and not steamed.
● In order for buckwheat porridge to acquire an unusual taste and aroma, before cooking, buckwheat should be lightly fried in a pan without adding oil.
● You can add bouillon cubes instead of salt.
● You can also add raw potatoes grated on a medium grater to the minced meat. The minced buckwheat will become more sticky and the patties will not fall apart.
● Before serving, the cutlets can be sprinkled with sesame seeds.
● You can always safely use your imagination and change the recommended composition of the dish ingredients to your liking. Favorite spices and spices will add an exquisite and unique aroma to your masterpiece.
● Buckwheat cutlets without meat and buckwheat are especially good with mushroom sauce.
● The Comparison Chart of Weights and Measures will help you to calculate the weight of a particular product.

Let cooking become your favorite pastime and wonderful hobby!

Recipe 1. Vegetarian buckwheat cutlets with mushrooms

This recipe will be a godsend for vegetarians and fasting people. Such buckwheat cutlets are good both hot and cold.

Ingredients:

✵ buckwheat groats - 1 glass;
✵ champignon mushrooms (fresh) - 800 g;
✵ onions - 2 pcs.;
✵ salt - to taste;
✵ spices - to taste;
✵ fresh herbs (parsley, dill) - to taste;
✵ bread crumbs - for rolling;

Preparation

1. Boil buckwheat in salted water until cooked.
2. Remove the pan from heat, wrap it in a warm cloth and leave to simmer for 10 minutes, then 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. Rinse fresh herbs and chop finely.
6. Put a deep frying pan with vegetable oil on the fire. First, fry the onion for 3-4 minutes, then add the mushrooms and fry for another 10 minutes. Add salt, spices, mix.
7. Remove the pan from heat and leave for a few minutes. When the fried mushrooms and onions have cooled, transfer them to a blender and chop until smooth. Add herbs and chop again.
8. Mix the infused buckwheat porridge with the mushroom mass and make minced meat.
9. Form cutlets from minced meat. So that the minced meat does not stick to your hands, moisten your hands with water.
10. Roll each cutlet on all sides in breadcrumbs and fry in vegetable oil until golden brown.
11. Transfer the fried cutlets to 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 to stew vegetables or vegetable salad.

Bon appetit and good health!

Recipe 2. Buckwheat and mushroom cutlets with onions

Ingredients:

✵ buckwheat groats - 1 glass;
✵ 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 buckwheat, put in boiling salted water and reduce heat to a minimum. Cover the pot and cook for 20 minutes. Mash the boiled buckwheat with a crush or mince it.
2. Boil mushrooms, lightly fry with onions in vegetable oil and then mince.
3. Combine mashed buckwheat with the onion-mushroom mixture, add the egg, salt, spices to taste and mix thoroughly.
4. Form cutlets from the minced meat, roll in flour and fry in vegetable oil until golden brown on both sides.
5. You can serve buckwheat and mushroom cutlets with tomato sauce and vegetable salad.

Eat healthy, tasty and varied!

Recipe 3. Lean buckwheat and potato cutlets

This interesting version of lean buckwheat cutlets with potatoes is a wonderful alternative to meat! It will take very few ingredients to prepare such an appetizing 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 patties can be cooked in a skillet under the lid or in the oven.

Ingredients:

✵ buckwheat groats - 1 glass;
✵ water (purified or spring) - 2 glasses;
✵ potatoes - 3-4 pcs.;
✵ dill (fresh herbs) - to taste;

✵ salt - to taste;
✵ vegetable oil - for frying.

Preparation

1. Rinse buckwheat, pour 2 glasses of clean water, bring to a boil, 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. Put squeezed potatoes into cooled buckwheat porridge, salt and pepper, add chopped dill and mix thoroughly until smooth.
4. Form small cutlets with wet hands, put in a well-heated frying pan with vegetable oil and fry on both sides until golden brown.


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

Bon appetit and delicious sensations!

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

Buckwheat cutlets are very similar to meat cutlets in taste. However, these cutlets contain only vegetables and buckwheat. Therefore, they are perfect for a lean table. Many housewives prepare such cutlets from the remains of buckwheat porridge that has already stagnated in the refrigerator. The hand does not rise to 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 glass;
✵ 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 cooked in salted water (for 1 glass of buckwheat - 2 glasses of water).
2. Rinse the potatoes, peel and cook until tender within 20 minutes.
3. Peel the onion and cut into small cubes.
4. Rinse the carrots, peel and coarsely grate.
5. Fry onions and carrots in vegetable oil until soft for 3-4 minutes.

Calorie content: Not specified
Time for preparing: Not indicated

When I don't want meat, but want something lighter, but at the same time tasty, I always cook buckwheat cutlets. Such a dish can be considered low-calorie if the cutlets are fried with a minimum amount of oil. All ingredients are perfectly absorbed and bring maximum benefits to the body. Buckwheat cutlets may seem light, but they perfectly satisfy hunger and after training I always replenish my energy with such cutlets. When fatty food fades into the background, cereals come to the rescue here. Not in all countries you can find and buy buckwheat, but we have the opportunity to eat buckwheat at least every day. This is good news. Recently, my husband began to monitor his weight and sometimes instead chooses buckwheat and eats them on a par with me. Healthy and tasty buckwheat cutlets are the easiest to prepare, and today you will see the process of their preparation step by step in this recipe with a photo. I add a little grated cheese to the minced meat. This zest was suggested to me by my girlfriend, who works out with me in the gym. Indeed, the cheese gives the cutlets an additional taste and the dish becomes simply amazing. Try it too!

Required products:
- 150 grams of buckwheat,
- 1 medium onion,
- 1 chicken egg,
- 50 grams of hard cheese,
- salt, pepper if desired,
- bread crumbs,
- vegetable oil for frying.

Recipe with photo step by step:

I boil buckwheat. Usually I do this: I wash the buckwheat, boil water, salt, and pour cereals into the boiling water. I use water 2 times more cereals. I cook buckwheat over low heat until tender, until soft. It takes about 20 minutes. I always try. It is important that the buckwheat has absorbed all the liquid so that the porridge is as dry as possible so that the cutlets are not watery.




I clean the onion. I rinse with water, then cut it arbitrarily or in medium squares.




Saute the onions in oil until they turn brown. Such onions will give the cutlets a wonderful flavor.




I stir boiled buckwheat and fried onions.






I put the buckwheat base in the blender bowl. I begin to grind to get a kind of minced meat. When ground, buckwheat will be easy to mold.




I add chicken protein to the buckwheat mince, in this case we do not use the yolk. The protein will perfectly hold the patties together, and they will not fall apart. I also sprinkle a little salt, I don't forget about ground black pepper.




I rub hard cheese on a fine grater directly into the minced meat.




I form round cutlets with my hands, then sprinkle them with breadcrumbs.






I put the cutlets on a frying pan preheated with oil and begin to fry.




Buckwheat cutlets fried on all sides should turn golden brown.




I serve ready-made buckwheat cutlets to the table with a light

How to make delicious cutlets

From the article you will learn how to cook an easy and very tasty dish - lean buckwheat cutlets. Learn about the benefits of this dish, how to serve it on the table

45 minutes

190 kcal

5/5 (1)

In order to diversify the daily menu, it is not necessary to spend a lot of time and effort in preparing delicious dishes. From the simplest and most familiar products, you can come up with a very tasty dish. For example, many housewives do not even know that from simple buckwheat you can make delicious, light, lean cutlets.

Benefits of buckwheat cutlets

• This is not only a tasty dish, but also healthy. Buckwheat contains many vitamins, minerals, amino acids. Cereals are especially rich in vitamins of the group B, C, magnesium and iron... Experts include it in diets for a variety of diseases. There are even special buckwheat diets for those who want to lose weight.
• Buckwheat cutlets are prepared according to a special recipe that does not involve the use of eggs and dairy products. This dish will do for a lean table or vegetarians.
• Such a dish is very like children... It is not always possible to persuade a child to eat simple porridge, and almost everyone loves cutlets.
• Versatility... It can be prepared for breakfast, lunch or dinner. You can take it with you to work. It will have to be in place on the festive table, because not every housewife is familiar with such an interesting recipe.
• Finally, they prepare quick and easy... If you learn this recipe, it will immediately go into your list of favorite and routine dishes.

Step-by-step cooking recipe

There are different versions of the recipe for lean buckwheat cutlets. We will get acquainted with the most popular, delicious and simple recipes.

Classic lean cutlets

This is the option that is best. suitable for diet, vegetarian menu or for fasting... This dish is well suited for a light breakfast and as a side dish for meat.

Ingredients

How to cook:

Many housewives do not like the process of cooking cereals. For some, it sticks together, for others it sticks or is digested. To make cooking easy, buy porridge bags from the store. It is cooked for no more than 15 minutes and at the end you will get a good, ready-made, crumbly porridge.

Hearty buckwheat cutlets with mushrooms

The dish goes well for dinner or lunch... It is delicious and very satisfying due to the addition of mushrooms. It can be served with a light vegetable salad.

Ingredients: a glass of buckwheat, a glass of water, two potatoes, 200-250 grams of mushrooms, onion, salt and spices, garlic, vegetable oil.

How to cook:

1. Boil buckwheat, cool and knead it with a crush (like mashed potatoes).
2. Grate potatoes, onions, garlic, and finely chop the mushrooms.
3. All ingredients are mixed, salt and spices are added to taste.
4. Form cutlets from the finished mass, fry on each side for 5 minutes.

• During the formation of cutlets, the mass can stick to the hands. To avoid this, you just need to wet your hands with cold running water.
• It is best if the porridge for cooking cutlets is cooled. Try to make it ahead of time or give it a little time to cool down. You can spread the porridge on a large tray to speed up the process.
• It should be borne in mind that cutlets are fried very quickly, so all additional ingredients that are placed in buckwheat must be cooked in advance or finely chopped. This rule must be followed with any recipe. Onions can be fried in a pan until cooked, boil mushrooms, grate carrots very finely.

How and with what to serve

An experienced hostess will boldly say that delicious toasted cutlets can be made from any ingredients. Not only from meat, fish or poultry, but also from offal, vegetables and ordinary cereals. For grain cutlets, rice, pearl barley or buckwheat is most often used.

Buckwheat is called "the food of the heroes" for a reason. It is very nutritious and healthy. It contains almost the entire group of B vitamins, as well as fat-soluble antioxidants E and A. Its mineral composition deserves special attention. This list contains all the micro and macro elements necessary for a full life.

Even fried, buckwheat cutlets are quite suitable for a lightweight diet, because they are low in fat. Cutlets are not only fried, but also baked, steamed. In the latter case, starchy products (raw or boiled potatoes, cooked rice or pearl barley), as well as chicken eggs, which "hold together" the product and prevent it from falling apart during heat treatment, are added to the cereal mince. In addition to buckwheat, potatoes and cereals, white bread, meat, mushrooms, onions and garlic, fresh or dried herbs can be added to the dish.

To prepare minced meat, it is important to cook the cereal correctly. It should be crumbly and free from excess moisture. Buckwheat can be poured with water or milk in advance (one hour before the desired time). In this case, it will cook in just a couple of minutes.

Buckwheat cutlets with onions

The most famous recipe for buckwheat cutlets with a minimum amount of products.

Ingredient List:

• Buckwheat groats - 2 tbsp.
• Chicken egg - 2 pcs.
• Vegetable oil - 50 ml.
• Bulb onions - 2 pcs.
• Butter - 50 g.
• Salt.
• Spices to taste.
• Bread crumbs - 200 g.

Cooking method:

1. Fry the onions until golden brown in butter.
2. Soak, rinse and sort out the cereals. Boil in salted water until tender.
3. Cool the buckwheat porridge to room temperature and puree with a blender along with browned onions.
4. Beat the chicken eggs into the puree, add spices. Knead a homogeneous minced meat.
5. Form cutlets of any shape from it, breaded in white breadcrumbs and fry in well-heated vegetable oil.
6. Serve with vegetables.

Buckwheat cutlets with cheese

Potato and buckwheat cutlets with pieces of salted cheese inside (feta cheese, suluguni).

Ingredient List:

• Buckwheat - 2 tbsp.
• Garlic - 2 pcs.
• Chicken egg - 1 pc.
• Potatoes - 3 pcs.
• Bryndza or suluguni cheese - 150 g.
• Butter - 80 g.
• Fresh parsley - 30 g.
• Onions - 1 pc.
• Vegetable oil - 50 ml.
• Salt.
• Spices of your choice.
• Bread crumbs - optional.

Cooking method:

1. Boil crumbly buckwheat porridge. Crush it into puree, add a small piece of butter.
2. Grate raw potatoes on the smallest grater profile. Squeeze out the liquid and drain. Stir the remaining mass into mashed potatoes, drive in one or two eggs there and crush a few cloves of garlic. Season to taste.
3. Knead thick and easily forming minced meat.
4. For the filling, grate the feta cheese on the beet grater profile. Chop the parsley finely and fry the onions in butter.
5. Roll the minced meat into balls the size of an apple, make them look like a thick cake with your hands.
6. Put a teaspoon in the center of each. filling and make an oblong cutlet out of it.
7. Breaded in breadcrumbs and quickly fry in hot butter until golden brown.
8. The cutlets must be brought to full readiness in the oven. To do this, they are tightly laid out in a low container, a little water or broth is added, a piece of butter is put in and put inside for 10-15 minutes.
9. Serve the second course with a garnish of stewed vegetables.

Buckwheat cutlets with meat

Buckwheat goes well with any type of meat, but cutlets come out best with chicken breast, because it cooks quickly and provides the mince tenderness and splendor.

Ingredient List:

• Chicken fillet - 200 g.
• Onions - 1 pc.
• Buckwheat - 200 g.
• Dried dill - 1 tsp
• Salt.
• Pepper.
• A mixture of spices for chicken legs.
• Vegetable oil - 50 ml.
• Chicken egg - 1 pc.
• Wheat flour - 100 g.

Cooking method:

1. Saute the onions in vegetable oil until transparent. Along with all the fat, as well as chicken fillet and boiled buckwheat, pass it through a meat grinder.
2. Pour dried dill, spices and salt into the minced meat. Knead the dense minced meat.
3. From it make large round cutlets, which are breaded in flour and fry in oil.
4. Fold the finished semi-finished products into a thick-bottomed cast-iron pan and "simmer" over low heat in a little water.
5. Serve with any side dish to taste.

Buckwheat cutlets with pork, egg, onion

Hearty cutlets made from buckwheat porridge and fatty pork stuffed with boiled egg and green onions. You can also add cheese or crumbly rice to the filling components.

Ingredient List:

• Buckwheat - 2 tbsp.
• Fatty pork - 250 g.
• Garlic - 2 cloves.
• Chicken egg - 3-5 pcs.
• Salt.
• Spice.
• Fresh green onions or wild garlic - 200 g.
• Bread crumbs to taste.
• Ghee or butter - 100 g.

Cooking method:

1. Pass the loose buckwheat porridge a couple of times through a meat grinder along with a piece of fatty pork (150 g of meat and 100 g of lard). Crush garlic to them, add salt and spices, beat in a couple of eggs.
2. Knead the tough mince and form into fist-sized balls.
3. Boil 3-4 eggs separately and finely chop the green onions. To taste, you can add grated cheese or boiled rice to the filling.
4. Press the balls with your hands and make thick cakes, in the center of which put two tsp. filling and a piece of ghee or regular butter.
5. Blind oblong cutlets and roll them in breadcrumbs. Fry in hot oil and then bring to full readiness in the oven or simmer them in a frying pan with a little water.

Dessert buckwheat cutlets

Recipe for moderately sweet buckwheat cutlets stuffed with cream cheese and pumpkin or soft cottage cheese with raisins.

Ingredient List:

Minced meat:

• Buckwheat - 2 tbsp.
• Fat milk - 600 ml.
• Butter - 100 g.
• Sugar - 50 g.
• Butter - 50 g.

Filling 1:

• Cream cheese - 200 g.
• Pumpkin - 100 g.
• Sugar - 50 g.
• Butter - 50 g.

Filling 2:

• Soft cottage cheese - 200 g.
• Sugar - 50 g.
• Lemon juice - 2 tbsp l.
• Raisins - 50 g.

Cooking method:

1. From buckwheat, cook a thick and sweet milk porridge, which is then crushed with a pestle in mashed potatoes. Add oil to it and cool to room temperature.
2. For filling No. 1 in a small amount of butter, fry finely chopped pumpkin. Pour sugar to it, wait for it to completely dissolve and evaporate excess moisture.
3. Cool the mass and mix with soft cream cheese and a couple of tbsp. l. butter.
4. For filling No. 2, soak and sort out the raisins. Beat the cottage cheese with sugar or powdered sugar. Pour a little lemon juice into the mixture. Put in whole raisins.
5. Make thick cakes from minced meat. Put 2 tsp in the middle of each. fillings and mold cutlets in the form of pies from the blank.
6. Fry or bake them until tender.
7. Serve with fresh fruit garnish, honey or jam.