Buckwheat is a universal cereal, from it you can cook delicious milk porridge, a side dish with gravy and even cutlets or zrazy.
Nutritionists recommend buckwheat to eat as often as possible, so it would be nice if you have as many recipes using this cereal in your arsenal.
Buckwheat cutlets - the basic principles of cooking
Buckwheat cutlets are cooked with cheese, minced meat, meat, cottage cheese, liver, etc. Boil buckwheat until cooked, following the instructions on the packaging. You can also use the porridge left over from dinner.
From buckwheat, you can cook delicious lean cutlets. In addition to buckwheat, you will need vegetable oil, onions, spices, garlic and salt.
For a change, vegetables, minced meat or other ingredients are added to buckwheat.
Onions are peeled, chopped and fried in oil until golden brown. Buckwheat porridge with onion is passed through a meat grinder. If you add mushrooms or meat, then they are also twisted in a meat grinder. Stuffing is kneading with hands until smooth and form cutlets from it. Then they are breaded in flour or breadcrumbs and fried until light brown.
For cutlets, you can prepare a sauce based on tomato paste or sour cream.
If you are afraid that the cutlets may fall apart, you can add flour or an egg to the minced meat.
Recipe 1. Buckwheat cutlets with mushrooms and sauce
Ingredients
two thirds of a glass of buckwheat;
breadcrumbs;
800 g of boiled mushrooms;
table salt;
large onion.
Sauce
half a glass of canned eggplant with adjika;
vegetable oil;
30 ml of chili sauce;
25 ml of pomegranate sauce;
30 ml of red Tkemali sauce.
Cooking method
1. Rinse the buckwheat to clean water. Pour buckwheat with water at the rate of 1: 2, salt and cook until the cereal has absorbed all the water. Turn off the heat and cool completely.
2. Peel the onion, finely chop it and fry it until golden brown in oil.
3. Pass through the meat grinder buckwheat porridge with boiled mushrooms and fried onions. Try to taste, if necessary, salt.
4. Hand knead the minced meat until smooth and form cutlets. Bread them in flour and fry on both sides to a delicious crust. Then twist the fire, cover and cook for another ten minutes.
5. Mix all the ingredients for the sauce until smooth. Put the patties on the dish and pour the resulting sauce.
Recipe 2. Buckwheat cutlets with cheese
Ingredients
buckwheat groats - 125 g;
kitchen salt;
two eggs;
ground black pepper;
large onion;
butter - 60 g;
hard cheese - 50 g;
breadcrumbs - 70 g.
Cooking method
1. Pour buckwheat into a sieve and rinse it thoroughly under running water. Pour the cereal into a pot with boiling salted water and cook for about half an hour on low heat. We discard buckwheat porridge on a sieve and leave all the water to the glass.
2. Transfer the porridge to the blender's container and grind it to a homogeneous mass. Peel the onion and finely chop. We heat in a pan two tablespoons of butter and fry the onion in it until golden brown.
3. We shift onion frying into a warm buckwheat mass. We rub the cheese coarsely and add it to buckwheat. When the mass has completely cooled, add eggs to it and season everything with pepper, salt and spices. Knead the minced meat with your hands.
4. Pour breadcrumbs into a flat plate. In a pan, heat the vegetable oil. From the buckwheat mince we form small cutlets, bread them in breadcrumbs and put them in a frying pan with heated oil.
5. Fry the meatballs on medium heat until golden brown on both sides. We shift the ready-made cutlets to a serving dish and serve with tomato sauce.
Recipe 3. Buckwheat cutlets with minced meat
Ingredients
half a kilogram of minced meat;
sea salt;
an incomplete glass of buckwheat;
black pepper;
medium onion;
vegetable oil;
potato;
breading flour;
three eggs.
Cooking method
1. Sort buckwheat, wash and cook in slightly salted water, following the recommendations on the package. If you still have porridge from dinner, you can use it. Cool the boiled buckwheat and pass it through the meat grinder twice.
2. Peel the potatoes and onions and grind them in a meat grinder as well. Combine the vegetables with buckwheat, add minced meat and beat in two eggs. Knead the minced meat with your hands until smooth. Season with salt and season.
3. From the minced meat, form oval cutlets, bread them in flour, dip them in a beaten egg and immediately put them in a frying pan with heated oil. Fry on both sides to a delicious crust. Put the finished patties in a fireproof dish, cover and put in the oven for a quarter of an hour. Serve the patties with tomato sauce and sour cream. You can serve stewed vegetables as a side dish.
Recipe 4. Buckwheat cutlets with liver
Ingredients
600 g of pork liver;
salt;
bulb;
vegetable oil;
two eggs;
30 g butter;
seasonings;
50 ml of drinking water;
a glass of buckwheat.
Cooking method
1. Thoroughly rinse the buckwheat, put it in a pan and fill it with two glasses of filtered water. Salt and cook over low heat until the cereal has absorbed all the water. Then add a piece of butter to the porridge, mix and cool.
2. Wash the liver, strip off the films and cut into small pieces. Peel the onion, wash and cut into several pieces. Pass the liver with onions through the meat grinder. In the resulting mass, add the eggs and season it with spices. Stir the minced meat from the liver and combine it with the cooled buckwheat porridge. Stir again and leave for a couple of hours.
3. Put a frying pan on fire and heat vegetable oil in it. Spread buckwheat and liver mince with a tablespoon, cover the pan with a lid and fry cutlets on both sides until golden brown.
4. Serve the meatballs hot with vegetable salad or mashed potatoes.
Recipe 5. Buckwheat cutlets with nuts
Ingredients
four glasses of boiled buckwheat;
soy mayonnaise;
two onions;
a glass of chopped nuts;
30 ml of vegetable oil;
120 g of flour.
Cooking method
1. Rinse the buckwheat groats to clear water. Put it in a pan and pour two cups of water into a cup of cereal with filtered water. Put on an intense fire and bring to a boil. Then reduce heat, salt and cook, covered, until cooked. Remove the pan from the heat and cool completely.
2. Grind the peeled onions on a medium grater. Add onion, chopped nuts and flour to buckwheat. Mix well. It should be quite thick stuffing.
3. Preheat the oven to 180 degrees. From the forcemeat, blind the cutlets and put them on a greased baking sheet. Put the meatballs in the oven for forty minutes. Take out a baking sheet, grease the prepared patties with mayonnaise and transfer to a serving dish. Serve cutlets with fresh vegetables.
Recipe 6. Fasting buckwheat cutlets
Ingredients
50 g of sunflower oil;
a glass of buckwheat;
100 g ground crackers;
five potatoes;
20 g of ground coriander;
kitchen salt.
Cooking method
1. Boil water in the kettle. Sort buckwheat and rinse thoroughly. Pour the cereal with boiling water and put on the fire. Cover the pot and cook over low heat for half an hour. Then cool the porridge completely.
2. Wash the potatoes and put them in a cast-iron cauldron. Boil potatoes until soft, without peeling. Then drain the water, cool the potatoes, and remove the thin peel from it.
3. Pass the potatoes and buckwheat through a meat grinder. Salt and season everything with coriander. Mix well.
4. Pour the crackers onto the board and crush them slightly with a rolling pin. Wet cutlets with wet hands and chop them in breadcrumbs.
5. Heat the oil in a frying pan and fry the cutlets in it from two sides to a delicious crust. Serve cutlets with a salad of fresh vegetables or seaweed.
Recipe 7. Buckwheat cutlets
Ingredients
half a glass of buckwheat;
black pepper;
a glass of drinking water;
kitchen salt;
three glasses of flour;
egg;
vegetable oil;
bulb.
Cooking method
1. Boiled buckwheat groats until cooked, following the recommendations on the package. Then we discard the porridge on a sieve and leave to get rid of excess moisture.
2. The peeled onion is chopped with feathers and fry in vegetable oil until golden brown. Add onion frying to buckwheat. In the same mixture, add black pepper and flour. Knead everything thoroughly and completely cool.
3. Add the egg to the chilled minced meat, knead again and form oval cutlets with wet hands. Breaded cutlets in breadcrumbs and fry them in preheated vegetable oil until golden brown. Serve the patties with a vegetable side dish or salad.
Recipe 8. Buckwheat cutlets with cottage cheese
Ingredients
280 g of buckwheat;
40 g sour cream;
250 g low-fat cottage cheese;
table salt;
two eggs;
40 g butter;
50 g of sugar;
two glasses of milk.
Cooking method
1. Boiled buckwheat over low heat until half cooked. Then pour the hot milk into the porridge, add the butter and continue cooking. The result should be a porridge of a viscous consistency. Remove from heat and cool completely.
2. Grind the cottage cheese through a sieve, add the egg, salt and a spoonful of sugar into it. Shuffle.
3. In the cooled buckwheat porridge, add the remaining sugar and egg. Stir until smooth.
4. Make a loaf of buckwheat mass, put the cottage cheese filling in the center and connect the edges. Give the cutlet an oval shape. Put the cutlets on a baking sheet, greasing it with oil, and send it to the oven for forty minutes. Bake at 180 C.
5. Put the finished meatballs on a plate and pour them with sour cream.
Buckwheat cutlets - tips and tricks
- Fry the patties at first on an intense fire, then twist the fire and then darken them, covered, for about ten minutes.
- Before boiling buckwheat, you can calcine it in a dry pan.
- If you are cooking lean buckwheat cutlets, add flour to the meat instead of eggs.
- To make the patties juicy, put a piece of butter in the middle.
- Serve the patties with ketchup, sour cream or sauce.
