How to make buckwheat cutlets, every hostess should know, because this appetizer helps out with a lack of time and unwillingness to cook meat dishes. The rest after dinner or lunch, buckwheat goes well with mushrooms or eggs, cutlets are formed from it and fried in butter.

What to cook buckwheat porridge

Options for what you cancook buckwheat porridge, lots of. It serves not only as a side dish for meat, fish or poultry, but also serves as an independent dish. Buckwheat is made of pancakes, zrazy, stuffed with it a pumpkin or chicken, combine porridge with meat, bacon and mushrooms. Even buckwheat cutlets are tasty and nourishing, serving as an excellent idea for a snack or a standalone dish.

How to cook buckwheat cutlets

To correct cook buckwheat burgers, you need to know some features. The first is the preparation of products. You will need loose buckwheat groats, previously boiled in the usual way, a bouillon cube for taste or spice at will, onions to give an appetizing flavor and eggs for a bunch. You can season the meatballs (Greek) with garlic, dry paprika, roll in breadcrumbs or flour.

Do not forget about salt - it will give the dish a finished taste. Ready cooled buckwheat should be seasoned with spices, break an egg, add fried or raw onions, grated garlic. You can mix the minced meat with your hands, but it is more convenient to do this with an immersion blender. The mass is ready - it remains only to blind the patties, breaded in breadcrumbs and fry in butter or vegetable oil.

Cutlets with buckwheat in the oven

If you want to get a fast appetizer, then buckwheat cutlets in the oven will be useful. They are amenable to freezing, stocking up for future use and subsequent roasting or baking. Boiled grits, which can be left from another meal, need to be seasoned with spices to taste, grind into a blender. For flavor, the appetizer is seasoned with dill, garlic and onion, black pepper. After kneading, cutlets are formed from the mince, laid out on a baking sheet covered with baking paper, and baked in an oven for 20 minutes at 180 degrees.

Buckwheat cutlets recipe - recipe

If the cook needsbuckwheat meatball recipeit is best to consult trusted sources. Optimally pick up a buckwheat recipe with a photo to control the correctness of each cooking step. Beginners first have to practice on the formation of meatless meatballs with onions, and therefore also add minced meat, eggs, spices and other additional products to the cutlet mass, make chops with stuffing.

Buckwheat cutlets with minced meat

• Cooking time: 1 hour.
• Calorie dishes: 150 kcal.
• Purpose: for lunch.
• Cuisine: author.

Buckwheat cutlets with minced meat  They are considered the best dish for serving to the child, because they perfectly saturate and energize. Useful cereals in combination with meat components practically do not differ from pork or beef due to the harmony of taste and aroma. It is possible to take for cutlets not only raw buckwheat, but also the rest of yesterday.

Ingredients:

• minced meat - half a kilo;
• buckwheat - glass;
• water - 2.5 cups;
• onions - 1 pc .;
• potatoes - 1 pc .;
• eggs - 3 pcs .;
• flour - 30 g;
• vegetable oil - 20 ml.

Cooking method:

1. To go over buckwheat, wash, cook in salted water until ready. Twist the meat grinder twice.
2. Mix with minced onion, potatoes, minced meat. Beat two eggs, mix, season with salt and pepper.
3. Form oblong patties, breaded in flour, dip in a beaten egg. Fry in heated oiled pan until cooked. Stew under a closed lid for 15 minutes or spend the same time baking in the oven.
4. Put sour cream when serving.
5. You can add a little milk to the mince for softness and sugar for taste.

Buckwheat cutlets with mushrooms

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie dishes: 146 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• The difficulty of preparation: medium.

Buckwheat cutlets with mushrooms  serve as an excellent dinner, made on the basis of white mushrooms or champignons, seasoned with black pepper and dried paprika. If desired, you can add garlic clove or fresh dill to give a snack a pleasant aroma. Served with tomato sauce, fresh or stewed vegetables, it looks good hot or cold. How to cook buckwheat cutlets, described below.

Ingredients:

• buckwheat - glass;
• water - 2 cups;
• champignons - 750 g;
• onions - 2 pcs .;
• parsley - bunch;
• breadcrumbs - 30 g;
• vegetable oil - 20 ml.

Cooking method:

1. Wash the buckwheat, pour with cold water, boil, cook until ready and evaporation of moisture. Leave to reach 15 minutes, salt.
2. Fry mushroom slices with chopped onion for 15 minutes, pepper, cool, chop with a blender. Gradually add buckwheat to obtain a thick mass, season with chopped greens.
3. Molded chopsticks, roll in breadcrumbs, fry on both sides until blush, cover and stew for four minutes on low heat.

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie dishes: 143 kcal.
• Purpose: for lunch.
• Cuisine: author.
• The difficulty of preparation: medium.

Buckwheat cutlets and potatoes  to taste they resemble pancakes, but look more attractive due to the formation of an appetizing crispy crust. It is good to combine them with thick sour cream or tomato sauce, dried tomatoes. It is best to serve such a dish with fresh vegetables, mashed potatoes or cooked rice, seasoned with garlic and fresh dill.

Ingredients:

• water - a glass;
• potatoes - 2 pcs .;
• vegetable oil - 20 ml.

Cooking method:

1. Buckwheat krupuprymit, salt, pour water, boil. On low heat until tender, knead with a fork, cool.
2. Peel potatoes, grate, squeeze juice, mix with buckwheat, form patties.
3. Fry until blush and crisp, garnish with chopped greens.

Buckwheat Cheese Cutlets

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie dishes: 158 kcal.
• Purpose: for dinner.
• Cuisine: author.
• The difficulty of preparation: medium.

Buckwheat Cheese Cutlets  They have a rich creamy taste and a delicate flavor with a soft texture. For their production, it is better to take soft cheese so that it evenly melts when roasting, forming a beautiful crust and appetizing appearance that attracts the attention of all guests or households. If you show imagination, the cutlets can be stuffed with cheese, so that when cutting it appetizing flowed.

Ingredients:

• buckwheat - half a cup;
• water - a glass;
• eggs - 2 pcs .;
• soft cheese - 100 g;
• onions - 1 pc .;
• flour - 20 g;
• vegetable oil - 25 ml.

Cooking method:

1. Pour buckwheat with salt water, cook until ready, cool.
2. Onion cut into small cubes, fry until soft, add to the croup.
3. There also send coarsely grated cheese, eggs, pepper. Mix the stuffing until smooth and soft, make the chops. Roll in flour, fry on all sides until golden.
4. Serve hot.

Homemade buckwheat cutlets

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie dishes: 175 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• The difficulty of preparation: medium.

Buckwheat meatballs home-style differ in meat content in a 1: 1 ratio. Due to this, the appetizer acquires a new taste, increased satiety, therefore it is perfect for an adult or a child’s lunch. To give it a pleasant aroma, a chicken egg and fried onions are used, and the cutlets themselves are fried in butter or lard.

Ingredients:

• meat - 100 g;
• buckwheat - half a cup;
• water - a glass;
• onions - 1 pc .;
• butter - 20 g;
• breadcrumbs - 20 g;
• eggs - 1 pc.

Cooking method:

1. Boil the meat until tender, cut into small pieces.
2. Fill the buckwheat with water, add salt and cook until ready, cool.
3. Twist the cereal with meat in a meat grinder, add chopped fried onions, beaten egg. Salt, pepper.
4. Blind chops, breaded in breadcrumbs, fry in melted butter until browning.

Buckwheat meatballs

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie dishes: 121 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• The difficulty of preparation: medium.

Vegan buckwheat rolls with lean character will appeal to vegetarians, fasting people, or just losing weight and looking after their figure. They can vary the diet. Chicken eggs and other animal products are not involved in their manufacture. So that they do not fall apart during roasting and keep the consistency of minced meat, buckwheat must be boiled until "mashed" - pour with plenty of water and keep until ready.

Ingredients:

• water - a glass;
• buckwheat - half a cup;
• onions - 1 pc .;
• vegetable oil - 25 ml.

Cooking method:

1. Pour the cereal into a dry frying pan, heat it up, cover it with salty boiling water, cook until ready. The remaining liquid is drained, remove the porridge in the refrigerator until it cools completely.
2. Chop onions, fry until golden.
3. Cut the resulting mass into pieces, each lightly fry in butter until a light blush.
4. Sprinkle vegetarian chops while serving with fried onions.

Buckwheat cutlets - cooking secrets

Famous chefs reveal features using which,cooking buckwheat cutlets  will be on the shoulder of any home cook:

• the recipe for buckwheat cutlets may include spicy red pepper, soft cottage cheese, pumpkin, or roasted carrots;
• proper cooking of buckwheat will give the cutlets the desired consistency - it is optimal to use thick-walled dishes for this, and before the process, grind the cereals in a dry frying pan without oil, but you can also slightly dampen the bottom;
• the optimal cooking time for buckwheat is 15 minutes, it should be cooked under a closed lid, not mixed in the process;
• after readiness, which is determined by the absorption of water, you need to hold the porridge without fire under the lid for about 10 minutes - so it will stiffen and reveal the taste better;
• right in the process of cooking, you can season the buckwheat porridge with chopped onions, dried mushrooms or butter, so that the cutlets can be sculpted without additional additives.

Video: Buckwheat cutlets

If you have not tried cooking homemade chops from buckwheat, it's time to learn. First, it is fast and tasty. Secondly, it is very economical, especially if buckwheat has remained from yesterday’s lunch or dinner. You just need to add a few components to it and you get a completely new dish.

Taste Info Two: cereals

Ingredients

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

How to cook buckwheat cutlets at home

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

Let the finished buckwheat cool slightly and put it in the bowl of the blender. There, crumble the broth cube.

Beat the eggs in a blender.

Peel the onion and garlic, wash and cut into arbitrary pieces. Put them in the bowl for the rest of the prepared products. Add spices (dried basil, dill, parsley; Provence or Italian herbs; ground black, white or pink peppers).

Now using an immersion blender, grind all the ingredients until smooth. It should make a mass resembling chopped meat. You can initially put all the products in a bowl, and then grind them in a food processor or meat grinder (preferably, a lot of the meat will be passed through the meat grinder twice, so the burgers will be softer).

From the obtained buckwheat mince with wet hands form round or oval patties.

Sprinkle breadcrumbs on a flat plate and roll each cutlet into them from all sides.

Fry patties in a skillet with well-heated vegetable oil until light browning. They do not require long-term heat treatment, as buckwheat was used boiled, and other raw foods, such as meat, are not part of this dish.

Delicious buckwheat porridge ready, serve them to the table hot with fresh vegetables (sliced ​​cucumbers, tomatoes, bell peppers).

Teaser network

Buckwheat porridge 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 stuffing based on the preferences of your family - chicken, beef, pork, turkey, mixed. If, because of problems with the gastrointestinal tract, you need diet patties, then do not fry them in a skillet, but bake in the oven.

Ingredients

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

Cooking

1. Cook the buckwheat with a little salt, cool it, put it in a wide bowl and add the minced meat.
2. There also send chicken eggs. If they are small, then you need two eggs, if large - one is enough.
3. Peel the garlic and onions, wash and chop, you can do it in a blender or cut into small cubes. Transfer to other products. At this stage, add a little salt and fragrant spices that you usually use for meat dishes.
4. Now mix the products thoroughly with each other until a smooth cutlet mass is obtained.
5. In a separate bowl, pour the flour. From the minced meat, stick the chops, as you usually used to do. Roll each in flour from all sides.
6. Pour and warm the butter into the pan, put the patties on the side and fry on one side to a delicious ruddy hue. Then flip over to the other side and cover with a lid. Fry until cooked and transfer to saucepan. Under the lid the cutlets are already well roasted, but if you want them to be even juicier, pour some water into the pan and simmer over low heat.
7. Buckwheat cutlets with minced meat go well with a light vegetable salad, and even better serve them tomato, mushroom or sour cream sauce.

Boiled buckwheat cutlets with cottage cheese with carrot gravy

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

Ingredients for meatballs

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

Ingredients for Gravy

• large onions - 1 pc .;
• carrot (medium) - 2 pcs .;
• butter - for frying;
• tomato juice or pasta - 3-4 tbsp. l .;
• flour - 2 tbsp. l .;
• spices - to taste;
• fresh greens - 1 medium bunch.

Cooking

1. In lightly salted water, boil buckwheat until tender.
2. Peel the onion, rinse and chop finely. Heat vegetable oil in a skillet and fry the onion.
3. In a wide bowl, transfer the boiled buckwheat, fried onions, cottage cheese. Beat in eggs, add butter and spices to taste. Stir everything thoroughly until smooth.
4. From the resulting buckwheat mince stick chop.
5. In a pan with well-heated vegetable oil, fry them on both sides until golden brown.
6. To make gravy, peeled and washed onions with carrots cut into straws. Fry onion in vegetable oil until golden, then shift 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 what kind of gravy you want to get, add salt and pepper. Then another 5 minutes, at the end add chopped fresh greens.
7. Delicate buckwheat cutlets with cottage cheese lay out on plates, generously pour with gravy and serve. You can add them with boiled potatoes to garnish.

Buckwheat cutlets with mushrooms and gravy

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

Ingredients

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

Cooking

1. Cook grits in slightly salted water, cool and grind in a blender. It is this kitchenware that gives the necessary pasty texture of buckwheat when it can be sculpted.
2. Prepared (peeled and washed) onions, carrots and mushrooms cut arbitrarily, but not very large.
3. In a vegetable oil in a skillet, fry the onions until golden. Then add carrots here, mix, fry for a couple of minutes. Transfer the mushrooms to the vegetables, stir and let them fry all together until cooked. Now cool this mass slightly and also grind it in a blender.
4. Combine buckwheat and mushroom blanks, add starch and semolina for viscosity, salt and pepper, mix thoroughly until smooth.
5. Form cutlets with wet hands, generously dip them in breadcrumbs.
6. Fry on low heat until ruddy on both sides.
7. If you want, you can make cutlets only from vegetables and buckwheat, and from mushrooms prepare a delicious gravy. For her, they also roast onions, carrots, tomatoes and mushrooms, and then cream and spices are added. As soon as the cream begins to boil, it is necessary to add white flour, depending on the desired density of the gravy and stirring constantly, stir it for a couple of minutes.
8. Place the patties on a plate and pour over the mushroom sauce. It looks amazing - homely cozy, tasty and appetizing !!!

Today I want to talk about how to cook a gentle, delicious   buckwheat porridge. Cutlets, thanks to the breading, are crispy on the outside and soft, smooth on the inside. They perfectly diversify the menu. Despite the fact that buckwheat cutlets are cooked without adding meat, they are nourishing and so tasty that even those who cannot imagine their life without meat dishes will like it. You can cook them from freshly cooked buckwheat, and from porridge left over from lunch or dinner. Be sure to try!

Ingredients

To make buckwheat porridge, you will need:

water - 2 cups;

buckwheat - 1 cup;

salt, black pepper - to taste;

onions - 1 pc .;
carrots - 1 pc .;

egg - 1 pc .;

breadcrumbs - 3-4 tbsp. l .;

cooking oil for frying.

Cooking stages

Rinse buckwheat in cold water several times, drain the water.

Pour clean water (2 cups of water for 1 cup of buckwheat) into a saucepan, put on fire, bring to a boil, salt (I add 0.5 teaspoon of salt to 2 cups of water). Pour the washed cereal, mix, cover and cook for about 15 minutes over medium heat (until buckwheat is ready). Cool buckwheat porridge. You can use not only freshly boiled porridge, but also porridge, left over from dinner or lunch.

Peeled carrots and onions also skip through a meat grinder and lay out to buckwheat.

Salt and pepper to taste the twisted mass (do not over-salt, as buckwheat was salted during cooking), to drive an egg.

Buckwheat mix well to get a uniform stuffing.

Fry buckwheat cutlets on medium heat until a beautiful golden brown on both sides (2-3 minutes on each side).

Ready cutlets, in order to remove excess butter, put on a paper towel.

Enjoy your meal!

Somehow it happened that people fry meatballs mostly from meat. As a last resort from fish. And only those who observe fasting, remember that there are such wonderful dishes as, for example, buckwheat cutlets. Meanwhile, they are very tasty and healthy. No wonder buckwheat porridge called fat killer. And if you want to get all the benefits contained in this cereal, but not too much like porridge from it, try buckwheat burgers. How to cook them quickly, tasty and in different ways, we will tell in this article.

The most simple Greek

They consist, in fact, only of this cereal. It is necessary to cook it not just until complete readiness, but even to overdo it a bit so that buckwheat becomes loose. Onions are chopped at this time, and the size of the cut depends on your preference. It usually crumbles finely, but some cooks advise using half rings. Next, onion should be fried in vegetable oil and hot add to porridge. While the mixture is not cold, they pepper it and try it on the salt - the buckwheat is boiled in salted water, but it may be necessary to add salt. At the same time interfere flour at the rate of two spoons per cup of cereal. When the stuffing is cool, an egg is added (one for two glasses). If you need lean chops from buckwheat, starch is introduced instead - a teaspoon. The mass is mixed, the patties are molded out of it - either round or oblong, but not necessarily too large. They are fried like ordinary meat dishes - breaded and in vegetable oil. And in the pan they need to be held for long, only until the blush - porridge was already ready.

Mushrooms with buckwheat

The recipe can be varied with additional components. If you avoid meat, try to cook the meatballs from mushrooms and buckwheat. For them, mushrooms (they take 300 grams per pound of buckwheat) are cut finely and fried with chopped onion in vegetable oil. Moreover, the mushrooms should not turn brown, and boil all the juice - and let the liquid remain, and the mushrooms only brown. When zazharka will cool a little, it is added to cooked porridge and collectively grind into a blender paste. The resulting mass is seasoned with spices; You can add finely chopped herbs - dill, parsley, cilantro and basil. In principle, the "stuffing" comes out viscous, sticky, but for reliability you can add a teaspoon of starch to it. Next, the buckwheat cutlets and mushrooms are processed as standard: breaded and fried.

Buckwheat potatoes

This is also a vegetarian (or lean) dish. To make such buckwheat cutlets, the recipe advises to take three medium potatoes for a glass of cereal (not yet cooked). And more, in fact, nothing is needed! Buckwheat is boiled and cooled. Potato peeled and grated. Choose the middle one, because too much juice will be allowed into the small tubers, and the large one may not fry. The resulting "chips" should be slightly pressed to stack the excess juice. Porridge combines with potatoes, salted and flavored with your favorite spices. Then it is necessary not only to knead the mass, but also to knead, so that it becomes sticky. Cutlets are sculpted and fried - this time under the lid, three minutes on each side.

Grechanik in the oven with cheese

Even if you cook the most simple chops from buckwheat, the recipe can be ennobled and the process accelerated. For example, start as standard, that is, cook porridge and make onion zazharku. But then go unconventional way: again, use a blender, but lay there and buckwheat, and onions, and greens. From a pate stick small cutlets, put a piece of cheese inside each of them. Here your flight of fantasy comes into play: if you take a solid variety, it will not melt to the end, and you will get the opportunity to savor both the cutlets and cheese. And if you put soft or melted, then all your product will be soaked through it, what is your charm. Cutlets are laid out on parchment and put in a hot oven for about twenty minutes. It turns out very gently and juicy, and there is no need to stand at the stove.

Meat plus buckwheat

If you are not tempted by this dish only from porridge (albeit with vegetables), you will surely like buckwheat and mince meatballs. It should be noted that the meat component can be anything - chicken, pork, beef, or mixed. However, a tastier and juicier dish will turn out if the mince is greasy. Buckwheat is naturally boiled, and its volume should be a little less than half of the meat. When it cools, mixed with minced meat, grated carrots and onions. Here the latter can be added both raw (for example, milled with meat) and roasted. You can add crushed garlic - but this is an amateur. Plus salt, spices, eggs (two per kilogram of the mixture). Mix everything well and fry as usual.

Buckwheat-liver patties

This is also not a vegetarian dish. To make delicious liver patties with buckwheat, porridge must take an incomplete glass for four hundred grams of liver. The latter may be pork, and chicken, and beef - which one you like more. It is necessary to grind in a meat grinder with a bulb, then add buckwheat, two tablespoons (with a hill) spoons of flour, seasonings and two eggs. It will turn out to be a semi-liquid mass, similar to dough for fritters (of course, of a different color, but the consistency is the same). Accordingly, the cutlets are prepared similarly - they are put with a spoon on a heated pan with butter and fried on both sides.

What is tastier breaded

Like any other, buckwheat burgers are usually rolled in flour or breadcrumbs. The only exceptions are those with the liver, or those that are cooked in the oven - they generally do without breading. However, people who have repeatedly fried buckwheat cutlets are advised to spend a little time and make a “powder” that is perfect for this dish. You can take the usual breadcrumbs, you can dry them yourself and grind in a coffee grinder - this is not so important. The main thing is to mix them with ground pepper (black or a mixture), basil powder and grated lemon zest. The taste of the meatballs will be extraordinary! The only thing - do not overdo it with seasonings, take into account those that are already put in minced meat.

Grechanik in a slow cooker

People who have mastered the functions of their kitchen assistant, probably already know how to cook ordinary buckwheat with meatballs in a slow cooker. However, they may still not know the Greek recipe. And we will now fill this gap in knowledge. Let it be meatballs with meat, for example, with chicken. Boil in your wonderful unit 120 g of cereals can anyone, and without advice. Frying onions, I think, also will not cause difficulties. Making minced meat from 700 g of chicken fillet and a piece of white loaf is also easy. The only advice is: grind the red bell pepper with meat and bread - it will be more delicious. Now minced meat, fried onions and porridge are combined in one vessel, salted, pepper, mixed. Water is poured into the multi-cooker bowl and a tray is placed for steam cooking. Scrambled patties, slightly flattened on top, put in one layer in the tray. Select the cooking mode for a couple and set the time to 20 minutes. After the signal, this portion is taken out and laid down next - and so on until all the buckwheat cutlets are ready. There are no difficulties, and worries - just make minced meat. And the taste is unforgettable! After the very first test, buckwheat with meatballs will probably be forgotten - only the Greek people are now preparing in the slow cooker!

What do they eat?

First of all, what they are flavored. The most common and popular option is to pour buckwheat cutlets with sour cream or mayonnaise. But if you want something more romantic, make one of the sauces. The simplest: fry finely chopped onion in oil, pour a tablespoon of flour into it and continue the process (all the time interfering) until it acquires a pleasant golden hue. Pour a glass (it may be incomplete) of water, and when it boils, half a glass of sour cream. Simple and tasty!

Slightly more complicated is the mushroom sauce. The beginning is similar: onion is fried in vegetable oil. However, when it becomes translucent, crushed mushrooms are poured to it. How to make the juice and will be almost ready, in the course is flour. The sauce is stewed to the condition; as needed, add broth.

Now, about what is more delicious there are buckwheat cutlets. In principle, they are a separate dish, they do not need a side dish or meat delicacies. However, if you are not interested in eating only Greek, make them a vegetable salad. They are very good with different salinity - sauerkraut, pickled cucumbers or tomatoes. In the end, you can and mashed potatoes submit to them, if you dear traditionalism. Joys to your stomach!

Everyone knows about the benefits of buckwheat, but not everyone likes it, especially for children.

But believe me, buckwheat cutlets will eat everything, because it is very tasty.

Buckwheat should be in the diet of each person, so if your loved ones do not like buckwheat porridge, cook them buckwheat cutlets, which they certainly like.

Buckwheat cutlets - the basic principles of cooking

Buckwheat is washed to clear water and boiled viscous porridge. You can safely use the porridge, which remained from dinner or lunch for cooking meatballs.

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 cereal from buckwheat in a meat grinder crushed peeled onions, soaked, pressed bread and garlic.

Eggs, salt, aromatic herbs, fresh herbs and spices are added to the minced meat.

From the resulting mass mold patties, breaded, fried or baked in the oven.

To make burgers with minced meat, liver or cheese, a lot of buckwheat is combined with these products, having previously been ground them.

Recipe 1. Buckwheat cutlets with cheese

Ingredients

two glasses of buckwheat;

garlic clove;

two eggs;

potato;

70 g sheep cheese;

black pepper;

sunflower oil;

dill greens.

Cooking method

1. Rinse buckwheat to clean water. Boil until the croup absorbs all the moisture. Then remove the porridge from the heat and cool.

2. Peel and chop the onion. Peeled potato finely rub. Add onion and grated potatoes to porridge. Crumble the cheese here. Pepper and salt everything. Mix well to get a homogeneous mass.

3. Dip your hands in water, take a little buckwheat mass and make cutlets out of it. Roll them in flour.

4. Activate the multicooker in the "Baking" mode. Pour in the bowl of sunflower oil, put in it a peeled clove of garlic, cut it in half. It will saturate the oil with aroma. As soon as the garlic is reddened, remove it.

5. Put the cutlets in a bowl and fry until golden, closing the lid. Serve the meatballs as a side dish for fish or meat.

Recipe 2. Buckwheat Leaf Cutlets

Ingredients

half a cup of buckwheat groats;

three onions;

large carrot;

black pepper;

two potatoes.

Sauce

spring onions;

lean mayonnaise.

Cooking method

1. Rinse buckwheat groats under running water and boil it as usual.

2. Peel potatoes, wash and boil. Peeled onion, crumble melenko, and fry to transparency in sunflower oil.

3. Peel the carrot, grate it large and shift to the onion. Stir and fry everything for five minutes.

4. Buckwheat porridge, boiled potatoes and fried vegetables twist through a meat grinder. In the resulting mince, add a couple of tablespoons of lean mayonnaise, season it with pepper and salt. Mix thoroughly.

5. Moisten a hand in water and mold oval cutlets with wet hands. Breast their semolina or breadcrumbs. In sunflower oil, fry the patties until golden brown.

6. Rinse green onions, dry and crumble. Mix it with lean mayonnaise. Serve the meatballs by watering the sauce.

Recipe 3. Buckwheat cutlets with minced meat

Ingredients

400 g pork;

70 ml of sunflower oil;

120 g of flour;

300 g buckwheat porridge;

freshly ground pepper;

two eggs;

3 grams of salt.

Cooking method

1. Wash the pork tenderloin, pat dry and cut into slices. Peel and chop the onion. Grind the meat with onions in a blender. Put the minced meat in a deep bowl. Add salt, eggs and black pepper. Now mix everything thoroughly.

2. Dampen your hands in water, scoop a handful of cutlet mass and form an oval cutlet. Breast the workpiece in flour.

3. Heat the sunflower oil in a cast iron skillet. Put the buckwheat cutlets in boiling oil and fry over medium heat for about three minutes. Then turn the cutlets and fry on the other side for the same amount of time. Serve the cutlets as an addition to a side dish of vegetables.

Recipe 4. Buckwheat cutlets with mushrooms

Ingredients

buckwheat - half a cup;

30 grams of sunflower oil;

carrot;

100 g of champignons;

20 ml of sunflower oil;

freshly ground pepper.

Cooking method

1. Washed to clean water buckwheat and cook from it a viscous porridge. Then cool it.

2. Peel and wash carrots and onions. Rub carrots coarse chips. Shred the onions as small as possible. Clean the champignons from the film, wash and cut into plates.

3. Pour the oil into the preheated pan. Fry the onions to transparency in it, then add the mushrooms and cook, stirring for ten minutes. Cool the mushroom fried.

4. In deep dishes combine buckwheat porridge with carrots and mushroom roasting. Add flour, freshly ground black pepper and salt. Pour in a teaspoon of vegetable oil. Mix everything thoroughly.

5. Heat the pan, pour the oil into it, and put the cutlets into it. Fry on low heat for about 5 minutes, then turn the cutlets over and fry on the other side for the same amount of time. Serve the patties with vegetable garnish and adjika.

Recipe 5. Buckwheat cutlets with chicken liver

Ingredients

400 g chicken liver;

a mixture of peppers;

100 g buckwheat;

120 g onions;

coriander;

Cooking method

1. Rinse the chicken liver, remove connective tissue and bile sacs. Drain offal and grind in a blender.

2. Loop and wash buckwheat. Boil the buckwheat until the croup has absorbed all the liquid. Cool porridge.

3. Peel the onion and finely chop it. Fry onion in sunflower oil until golden.

4. In a deep bowl, combine the porridge with chopped liver, onion and egg. Add flour, salt, freshly ground coriander, a mixture of peppers and honey to the mixture. Mix everything well.

5. The mixture will be sufficiently liquid, so the patties form a spoon. Spread two spoons per patty in hot oil and fry until golden, then turn the patties and fry on the other side.

6. Put the finished boilers into a deep heat-resistant form, and bring them to readiness in an oven preheated to 180 C. Bake for ten minutes.

Recipe 6. Buckwheat Cheese Cutlets

Ingredients

a glass of buckwheat;

butter and sunflower oil;

three eggs;

bulb;

breadcrumbs;

carrot;

seasoning;

hard cheese;

garlic - three slices.

Cooking method

1. Rinse the buckwheat and cook in any way convenient for you. It can be boiled or cooked in the oven or microwave. Cool porridge.

2. Peel vegetables and garlic. Put everything in a blender bowl and chop. Melt the butter in a frying pan and fry in it a mixture of vegetables with garlic.

3. Transfer the buckwheat porridge to a deep bowl and mash it with the help of an immersion blender. Add eggs, vegetables, spices, flour, herbs and salt. Mix everything well.

4. Cut the cheese into bars. Put the breadcrumbs on the palm. Put a spoonful of minced meat and make a cake. Put in the center of the bar of cheese and second hand, cover the cheese with the edges of the scones. Once again, roll all the breadcrumbs. Fry the cutlets in hot oil until golden brown on both sides. Serve the patties with sour cream and herbs.

Recipe 7. Buckwheat Turkey Meatballs

Ingredients

boiled buckwheat - 650 g;

bulb;

a mixture of peppers;

two potatoes;

seasonings;

soy sauce;

turkey ham - 150 g;

suluguni - nine bars.

Cooking method

1. Prepare a viscous porridge from buckwheat groats. Cool it down.

2. Clean the onion from the husk, wash and finely crumble.

3. Peel potatoes, wash and boil until soft. Drain broth, and cool the vegetable.

4. Grind buckwheat porridge, boiled potatoes and onions in a meat grinder. In the resulting juice pour soy sauce, egg and seasonings. Stir mince.

5. Grate ham.

6. Dampen your hands in water, take a little stuffing and make a cake. In the center, put a bit of grated ham and a slice of suluguni. Combine the edges and form the cutlets. Roll them in bran and place on a baking sheet, oiled.

7. Bake the chops in the oven for 20 minutes. After ten minutes, turn the patties.

Recipe 8. Buckwheat Chicken Meat Patties

Ingredients

70 ml of sunflower oil;

600 g chicken breasts;

two glasses of buckwheat

two eggs;

3 g black pepper;

80 g soft cheese;

3 g of nutmeg;

bulb.

Cooking method

1. Prepare buckwheat so that viscous porridge turned out.

2. Put the cooled porridge in the bowl of the food processor and smash into a homogeneous mass.

3. Peel the cleaned onion in a blender, but not to a paste, but to make small pieces. Coarsely rub cheese. Combine all the crushed ingredients in one container, beat the two eggs into the stuffing, season with nutmeg, salt and a mixture of peppers. Stir.

4. Heat two tablespoons of butter in a thick-bottomed frying pan and make cutlets. Put them in hot oil and fry until they are ruddy on both sides.

Recipe 9. Buckwheat cutlets with pickled mushrooms

Ingredients

buckwheat - one and a half glasses;

sunflower oil;

two onions;

black pepper;

jar of canned champignons;

dill - a bunch;

eggs - two pieces.

Cooking method

1. Sort through, rinse the cereal and cook it so that it is not too dry, but not watery porridge. Cool it down.

2. Finely chop the onion, and fry it in butter until golden brown. Put half of the onion in the porridge. Twist the buckwheat with onion in a meat grinder, beat the eggs and add the chopped dill, pepper and salt. Mix everything thoroughly. If the mince is watery, add some flour.

3. Open the jar with champignons. Marinade drain, finely chop the mushrooms and fry with the remaining onions.

4. Make a buckwheat flatbread, put the cooled filling in the center and close the edges. Breast the cutlets in flour and fry them in hot oil until golden brown.

Before cooking, buckwheat can be ignited in a dry frying pan.

Add garlic and chopped greens to buckwheat minced meat to add spice to cutlets.

Eggs can be replaced with flour, decoy or soaked bread.

If you cook steamed patties, do not pan them.

To cutlets turned out not so fat, do not fry them, and bake in the oven.