Hearty buckwheat cutlets are a healthy main course that always comes out on a budget. To make it also tasty, you need to spare no spices. You can diversify buckwheat cutlets with vegetable, mushroom and other additives.

Vegetarian buckwheat cutlets

Ingredients: a full glass of filtered water, half a glass of buckwheat, a large white onion, vegetable oil, salt, a little flour.

1. The groats are roasted in a dry frying pan. Then it is salted and cooked until the liquid is completely absorbed into the buckwheat.
2. The resulting porridge is removed to the refrigerator until it cools completely.
3. The onion is finely diced and fried until golden brown.
4. Frying, along with fat, is mixed with buckwheat and flour. The latter will take so much for the mass to keep its shape.
5. Cakes are formed from "minced meat" and fried in a pan.

Serve vegetarian cutlets with any sauce, sprinkled with herbs.

With minced meat

Ingredients: 2 faceted glasses of filtered water, a pound of mixed minced meat (pork and beef), 1 tbsp. buckwheat, 2 pcs. onions, a large egg, rock salt, a little wheat flour, any spices.

1. The groats are fried in a dry frying pan, then salted, filled with water, covered with a lid and stewed for 17-20 minutes. Next, the mass is removed from the heat and infused for 7-8 minutes.
2. The onion is finely chopped and sautéed until golden brown.
3. Vegetable frying is added to the minced meat along with egg, salt and spices.
4. It remains to combine the meat mass with the finished buckwheat and form the molds. They are breaded in flour and fried on both sides in a pan.

Serve tasty cutlets with buckwheat and minced meat with ketchup, tomato slices.

With mushrooms

Ingredients: 40-50 g of rusks, 730 g of mushrooms, 2 tbsp. filtered water, a full glass of buckwheat, a bunch of parsley, 2 onions, vegetable oil.

1. Buckwheat is washed, filled with water and cooked until fully cooked. Salts.
2. Chopped mushrooms are fried with onion cubes and then chopped with a blender.
3. The masses from the first and second steps are combined, seasoned with chopped herbs.
4. Bits are formed, which are rolled in crumbs and fried on both sides.

Ready-made buckwheat cutlets with mushrooms can be poured with a small amount of water with ketchup and stewed for a couple of minutes under the lid.

With the addition of potatoes

Ingredients: a full glass of buckwheat, a pound of potatoes, table salt, 4 tbsp. tablespoons of white flour, any spices, vegetable oil.

1. The washed cereal is soaked for 3-4 hours. Then it is crushed with a blender.
2. Finely grated raw potatoes are added to buckwheat.
3. The mass is salted and mixed with spices.
4. Flour is added at the end.
5. After mixing, cutlets are molded from the "minced meat", which remains to be fried on both sides until golden brown.

Garnished with vegetables with a serving of fresh salad.

Delicious buckwheat cutlets with cheese

Ingredients: half a glass of buckwheat, 2 large eggs, table salt, 110 g of soft cheese, onion, 30 g of wheat flour, refined oil, a full glass of water. How to cook cutlets with cheese is described below.

1. Buckwheat is cooked in salted water until cooked.
2. The onion is finely chopped and fried until golden brown, after which it is sent to the cereal.
3. Any soft cheese, eggs are also laid there. Any spice can be used.
4. "Minced meat" is kneaded until smooth, cutlets are molded from it. The blanks are rolled in flour, fried on both sides until golden brown.

The dish is served hot with any sauce based on tomato paste.

Buckwheat porridge option

Ingredients: 70 g of cereals, 2 garlic cloves, half a white onion, salt, a large egg, 1 tbsp. a spoonful of buckwheat flour, 40 g of stalked celery and rusks each, half a bunch of fresh herbs, refined oil.

1. Buckwheat is cooked in salted water. Next, the container with food is wrapped in a blanket and left for about half an hour.
2. Onions are cut with herbs and celery.
3. For minced meat, the finished porridge is twisted with the mass from the second step.
4. An egg and other products declared in the recipe are added to the resulting mixture, except for crackers. The garlic is preliminarily passed through a press.
5. The mass is kneaded, cutlets are molded from it, which are breaded in breadcrumbs and fried on both sides.

1. The groats are poured into a multicooker glass of filtered salted water, after which they cook under a closed lid for 15-17 minutes in the “Multipovar” program. All liquid from the container should evaporate.
2. The poultry is mixed with ready-made buckwheat, garlic and onions (1 pc.), And then scrolled in a meat grinder.
3. Eggs are sent to the minced meat.
4. Cutlets are formed from the mass, doused in flour and fried in a suitable program in oil until golden brown.
5. The crushed second onion is fried in the remaining fat. Sour cream, ketchup are poured into it, salt is added.
6. Fried cutlets are laid out in the sauce.
7. The dish is cooked for another half hour in the "Stew" program.

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

What to cook from buckwheat porridge

Options for what you cancook from buckwheat porridge, lots of. It serves not only as a side dish for meat, fish or poultry, but also serves as an independent dish. They make pancakes, zrazy from buckwheat, stuff it with pumpkin or chicken, combine porridge with meat, bacon and mushrooms. Even cutlets based on buckwheat are tasty and satisfying, they are a great idea for a snack or an independent dish.

How to cook buckwheat cutlets

To get it right cook buckwheat cutlets, you need to know some features. The first is preparing food. You will need friable buckwheat, pre-boiled in the usual way, a bouillon cube for taste or spice as desired, onions to add an appetizing aroma and eggs for a bunch. You can season the meatballs (Greek people) with garlic, dry paprika, roll in breadcrumbs or flour.

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

Buckwheat cutlets in the oven

If you want to get a lean snack, then burgers with buckwheat in the oven will come in handy. They lend themselves well to freezing, preparation for future use and subsequent frying or baking. Boiled cereals, which may remain from another meal, must be seasoned with spices to taste, chopped with a blender. For flavor, the appetizer is seasoned with dill, garlic and onions, black pepper. After kneading, cutlets are formed from the minced meat, laid out on a baking sheet covered with baking paper, and baked in the oven for 20 minutes at 180 degrees.

Buckwheat cutlets recipe - recipe

If the chef needsbuckwheat cutlet recipe, it is better to refer to trusted sources. It is optimal to choose a buckwheat recipe with a photo in order to check the correctness of each cooking step. Beginners should first practice the formation of lean cutlets with onions, and therefore add minced meat, eggs, spices and other additional products to the cutlet mass, and make meatballs with filling.

Cutlets with buckwheat and minced meat

• Cooking time: 1 hour.
• Calorie content of the dish: 150 kcal.
• Purpose: for lunch.
• Cuisine: author's.

Cutlets with buckwheat and minced meat are considered the best dish for serving a child for lunch, because they perfectly saturate and energize. Healthy groats in combination with meat components practically do not differ from pork or beef due to the harmony of taste and aroma. You can take for cutlets not only raw buckwheat, but also the remainder of yesterday.

Ingredients:

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

Cooking method:

1. Sort buckwheat, wash, boil in salted water until tender. Twist twice with a meat grinder.
2. Mix with minced onions, potatoes, minced meat. Beat two eggs, stir, season with salt and pepper.
3. Form into oblong cutlets, bread in flour, dip in beaten egg. Fry in a preheated oiled skillet until tender. Simmer for 15 minutes under a closed lid, or spend the same time baking in the oven.
4. Put sour cream when serving.
5. You can add a little milk to the minced meat for softness and sugar for flavor.

Buckwheat cutlets with mushrooms

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content: 146 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

Buckwheat cutlets with mushrooms serve as an excellent dinner, made on the basis of porcini mushrooms or champignons, seasoned with black pepper and dried paprika. If desired, you can add a garlic wedge or fresh dill to them to add a pleasant aroma to the appetizer. The dish is served with tomato sauce, fresh or stewed vegetables, it looks good hot or cooled. How to cook buckwheat cutlets is described below.

Ingredients:

• buckwheat - a glass;
• water - 2 glasses;
• champignons - 750 g;
• onions - 2 pcs.;
• parsley - a bunch;
• bread crumbs - 30 g;
• vegetable oil - 20 ml.

Cooking method:

1. Rinse buckwheat, pour cold water, boil, cook until tender and moisture evaporates. Leave to rise for 15 minutes, season with salt.
2. Fry mushroom slices with chopped onions for 15 minutes, pepper, cool, chop with a blender. Add buckwheat little by little to get a thick mass, season with chopped herbs.
3. Form the meatballs, roll in breadcrumbs, fry on both sides until blush, cover and simmer for four minutes over low heat.

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 143 kcal.
• Purpose: for lunch.
• Cuisine: author's.
• Complexity of preparation: medium.

Buckwheat and potato cutlets they taste like potato pancakes, but they 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, sun-dried tomatoes. This dish is best served 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. Rinse buckwheat, salt, add water, boil. Over low heat until tender, mash with a fork, cool.
2. Peel the potatoes, grate, squeeze the juice, mix with buckwheat, form cutlets.
3. Fry until blush and crisp, garnish with chopped herbs.

Buckwheat cutlets with cheese

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content: 158 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Complexity of preparation: medium.

Buckwheat cutlets with cheese They are distinguished by a rich creamy taste and a delicate taste with a soft texture. To make them, it is better to take soft cheese so that it melts evenly during frying, forming a beautiful crust and an appetizing appearance that attracts the attention of all guests or household members. If you show your imagination, then the cutlets can be stuffed with cheese so that when cut it flows out appetizingly.

Ingredients:

• buckwheat groats - half a glass;
• 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 tender, cool.
2. Cut the onion into small cubes, fry until soft, add to the cereal.
3. Send coarsely grated cheese, eggs, pepper there. Stir in the minced meat until smooth and soft, mold the patties. Dip in flour, fry on all sides until golden brown.
4. Serve hot.

Homemade buckwheat cutlets

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content: 175 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Complexity of preparation: medium.

Home-style buckwheat cutlets 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 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 groats - half a glass;
• water - a glass;
• onion - 1 pc.;
• butter - 20 g;
• bread crumbs - 20 g;
• eggs - 1 pc.

Cooking method:

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

Lean buckwheat cutlets

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content: 121 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

Buckwheat meatballs with a lean character will appeal to vegetarians, people who are fasting, or simply losing weight and watching their figure. They can diversify the diet. Chicken eggs and other animal products are not used in their manufacture. So that they do not fall apart during frying and keep the consistency of minced meat, buckwheat must be boiled until it is "smeared" - pour a lot of water and keep until tender.

Ingredients:

• water - a glass;
• buckwheat groats - half a glass;
• onion - 1 pc.;
• vegetable oil - 25 ml.

Cooking method:

1. Pour the groats into a dry frying pan, heat, cover with salted boiling water, cook until tender. Drain the remaining liquid, put the porridge in the refrigerator until it cools completely.
2. Chop the onion, fry until golden brown.
3. Cut the resulting mass into pieces, each lightly fry in butter until light blush.
4. Sprinkle with veggie meatballs when serving with fried onions.

Buckwheat cutlets - cooking secrets

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

• buckwheat cutlets recipe may include hot red pepper, soft cottage cheese, pumpkin or fried carrots;
• proper cooking buckwheat will give the cutlets the desired consistency - it is optimal to use thick-walled dishes for this, and before the process, heat the cereals in a dry frying pan without oil, but you can also butter the bottom a little;
• 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, the porridge must be held without fire under the lid for about 10 minutes - this way it will rebuke and reveal the taste better;
• right in the cooking process, you can season buckwheat porridge with chopped onions, dry mushrooms or butter so that the cutlets can be sculpted without additional additives.

Video: Buckwheat cutlets

Vegetarian according to the simplest recipe and with the minimum set of ingredients. Despite the fact that there are no eggs, dairy products, or even flour in the cutlets, the cutlets are tasty, with a crispy crust, and keep their shape well. The recipe is great for lean tables and for vegans, and just for a change, from the leftover buckwheat porridge.

Of course, many options for the recipe for buckwheat cutlets have been invented. They contain more ingredients, and not only lean ones. Such cutlets are ahead of us, and today we are not looking for easy ways, we are preparing a super easy dish that any teenager can handle.

Cooking recipe: Buckwheat cutlets

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.

In order to cook lean buckwheat and potato cutlets, you need the simplest products. Buckwheat cutlets without meat and eggs, dairy products and even without flour, therefore, are suitable for vegans and fasting.

Despite the meager set of ingredients, lean buckwheat cutlets, a vegetarian recipe, turn out to be satisfying and tasty both hot and cold. They are very fragrant, especially if you do not regret the spices, which, by the way, can be selected at your discretion. The outside is crispy cutlets, and the inside is soft. If you wish, you can add fried mushrooms to them, then the dish will turn out to be even tastier and more nutritious.

Ingredients

• buckwheat 1 tbsp.
• water 2 tbsp.
• salt to taste
• raw potatoes 3 pcs.
• small onion 1 pc.
• a mixture of ground peppers 2-3 chips.
• curry 0.5 tsp
• dried thyme 0.5 tsp
• vegetable oil for frying

How to cook lean buckwheat cutlets

1. 
   First you need to cook buckwheat. I sort through and rinse the cereal, then fill it with cold water and add a little salt to taste. I cook on minimal heat until the moisture evaporates completely, about 20 minutes. Buckwheat should boil a little, then it will be sticky, which means that the cutlets will not fall apart.
2. 
   Grind buckwheat porridge with a submersible blender. Due to this, it turns out to be denser and more sticky. If you don't have a blender, you can use a puree pestle.
3. 
   Then I peel the onion and potatoes - 3 medium sized tubers. I grind them on the finest grater. I add 1-2 pinches of salt so that the juice will be started up sooner. Then with my hands I squeeze out all the liquid with force. I mix the porridge and the resulting potato-onion cake (without squeezed juice, you can pour it out).
4. 
   I put spices to taste, I like ground pepper, curry and dried thyme. You can add absolutely any seasonings that you like, you can not regret them, put a lot to turn boring buckwheat porridge into a more interesting dish. I knead the resulting mixture with my hands, until smooth, with force. You should get a sticky mass.
5. 
   Forming tunics. They are molded perfectly, do not stick to your hands (if necessary, you can moisten your hands in vegetable oil). It is advisable to make the size of the cutlets small, and the shape slightly flattened, so that when frying, the products are covered with a golden crust on all sides. If you sculpt in the form of medallions, as in the photo, then they will be soft inside, and on top with a golden crust. Want them to be completely crispy? Then flatten them harder, make them flat.
6. 
   I fry the semi-finished product in a well-heated pan with a little vegetable oil. Cook over medium heat, about 3 minutes on each side. At the very end, as soon as a confident crust appears, I reduce the heat and cover with a lid, steam for another 4-5 minutes so that the potatoes inside have time to reach readiness and do not remain raw.

It turns out very tasty buckwheat cutlets with a golden brown crust. Serve them warm, with spicy homemade ketchup, lean mayonnaise, or another sauce. They are also delicious when cold, you can cook vegetarian burgers from them with the addition of tomatoes, cucumbers, herbs, and so on. Enjoy your meal! Share the recipe for lean buckwheat cutlets on social networks!