Boiled buckwheat cutlets. Buckwheat cutlets are a great way to love buckwheat. Recipes for buckwheat cutlets with mushrooms, minced meat, liver, cheese and vegetables

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

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

1. The cereal is calcined in a dry frying pan. Next, it is salted and cooked until the liquid is completely absorbed into the buckwheat.
2. The resulting porridge is placed in the refrigerator until completely cooled.
3. The onion is chopped into cubes and fried until golden.
4. The frying along with the fat is mixed with buckwheat and flour. The latter will need so much for the mass to keep its shape.
5. The “minced meat” is formed into flat cakes and fried in a frying pan.

Vegetarian cutlets are served with any sauce, sprinkled with herbs.

With minced meat

Ingredients: 2 cut glasses of filtered water, half a kilo 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 cereal is fried in a dry frying pan, then salted, filled with water, covered with a lid and simmered 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. Roasted vegetables are added to the minced meat along with egg, salt and spices.
4. All that remains is to combine the meat mass with the prepared buckwheat and form the molds. They are breaded in flour and fried on both sides in a frying pan.

It is delicious to serve cutlets with buckwheat and minced meat with ketchup and tomato slices.

With mushrooms

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

1. The buckwheat is washed, filled with water and cooked until fully cooked. Salty.
2. Chopped mushrooms are fried with onion cubes and then chopped with a blender.
3. The mixtures from the first and second steps are combined and seasoned with chopped herbs.
4. Meatballs are formed, rolled in breadcrumbs and fried on both sides.

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

With added potatoes

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

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

Garnish with vegetables and a portion 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 boiled in salted water until fully cooked.
2. The onion is finely chopped and fried until golden brown, after which it is sent to the cereal.
3. Any soft cheese and eggs are laid out there. You can use any spices.
4. The minced meat is kneaded until smooth and cutlets are formed from it. The pieces are rolled in flour and 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 cereal, 2 garlic cloves, half a white onion, salt, large egg, 1 tbsp. a spoonful of buckwheat flour, 40 g each of stalked celery and breadcrumbs, half a bunch of fresh herbs, refined oil.

1. Buckwheat is boiled in salted water. Next, the container of 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 stated in the recipe, except breadcrumbs, are added to the resulting mixture. The garlic is first passed through a press.
5. The mass is kneaded, cutlets are molded from it, which are breaded in breadcrumbs and fried on both sides.

Cutlets are served with fresh vegetables and sour cream.

Mini cutlets – buckwheat

Ingredients: 420 g of boiled buckwheat, 280 g of mushroom caviar, some wheat bran, large carrots, salt, vegetable oil.

1. Boiled cereal, along with finely chopped carrots and mushroom caviar, is passed through a meat grinder or crushed with a special blender attachment. You can simply take chopped mushrooms, first boiled and then fried
2. The mass for buckwheat is salted and kneaded well. Next, small round blanks are formed from it. During the sculpting process, for convenience, it is worth lubricating your hands with warm water.
3. The meatballs are rolled in chopped bran and cooked for a couple of minutes on each side in boiling oil.

The dish turns out to be very tender and soft on the inside and deliciously crispy on the outside.

In sour cream sauce in a slow cooker

Ingredients: 1 multicooker glass of buckwheat, a little flour, a glass of medium-fat sour cream, 2 onions, 370 g turkey, 1 tbsp. a spoonful of ketchup, 2 large eggs, fresh garlic to taste, salt.

1. The cereal is poured into a multi-cooker glass of filtered salted water, after which it is cooked under a closed lid for 15-17 minutes in the “Multi-cook” program. All liquid from the container should evaporate.
2. The bird is mixed with prepared buckwheat, garlic and onion (1 pc.), and then minced in a meat grinder.
3. Eggs are used for minced meat.
4. Cutlets are formed from the mixture, rolled in flour and fried in a suitable program in oil until golden brown.
5. The chopped second onion is fried in the remaining fat. Sour cream, ketchup are poured into it, and salt is added.
6. Fried cutlets are placed in the sauce.
7. The dish is prepared for another half hour in the “Stew” program.

Today I want to talk about how to cook tender, appetizing buckwheat porridge cutlets. Thanks to the breading, the cutlets are crispy on the outside and soft and homogeneous on the inside. They have a great variety of menu. Despite the fact that buckwheat cutlets are prepared without adding meat, they turn out nourishing and so tasty that even those who cannot imagine their life without meat dishes will like them. You can prepare them from freshly cooked buckwheat, or from porridge left over from lunch or dinner. Be sure to try it!

Ingredients

To prepare buckwheat porridge cutlets you will need:

water - 2 glasses;

buckwheat - 1 cup;

salt, ground black pepper - to taste;

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

egg - 1 pc.;

breadcrumbs - 3-4 tbsp. l.;

vegetable oil for frying.

Cooking steps

Rinse buckwheat in cold water several times and drain.

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

Peeled carrots and onions are also passed through a meat grinder and added to the buckwheat.

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

Mix the buckwheat mass well to obtain a homogeneous minced meat.

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

Place the finished cutlets on a paper towel to remove excess oil.

Bon appetit!

How to cook delicious cutlets

From the article you will learn how to prepare an easy and very tasty dish - lean buckwheat cutlets. Learn about the benefits of this dish and what to serve it with

45 min

190 kcal

5/5 (1)

In order to diversify your daily menu, you don’t have to spend a lot of time and effort on 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 realize that plain buckwheat You can make delicious, light, lean cutlets without eggs.

Benefits of buckwheat cutlets

• This is not only a tasty dish, but also healthy. Buckwheat contains many vitamins, minerals, and amino acids. Cereals are especially rich in vitamins B, C, magnesium and iron. Experts include it in diets for a variety of diseases. For those who want to lose weight, there are even special buckwheat diets.
• Buckwheat cutlets are prepared according to a special recipe, which does not involve the use of eggs or dairy products. This dish is suitable for Lenten table or vegetarians.
• This dish is very kids like it. It is not always possible to persuade a child to eat simple porridge, but almost everyone loves cutlets.
• Versatility. It can be prepared for breakfast, lunch or dinner. You can take it with you to work. It would also be appropriate on the holiday table, because not every housewife is familiar with such an interesting recipe.
• And finally, they get ready fast and easy. If you learn this recipe, it will immediately go on your list of favorite and everyday dishes.

Step-by-step cooking recipe

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

Classic Lenten cutlets

This is the best option suitable for diet, vegetarian menu or for fasting. This dish is good 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 boils out. To make preparation simple, buy porridge in bags at the store. It cooks for no more than 15 minutes and in the end you will get a good, ready-made, crumbly porridge.

Hearty buckwheat cutlets with mushrooms

The dish fits well for dinner or lunch. It is tasty and very filling 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, an onion, salt and spices, garlic, vegetable oil.

How to cook:

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

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

How and with what to serve

Every housewife should know how to make buckwheat cutlets, because this appetizer helps out when you lack time and do not want to cook meat dishes. Buckwheat left over 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 is possiblecook from buckwheat porridge, so many. It serves not only as a side dish for meat, fish or poultry, but also serves as an independent dish. They make pancakes and zrazy from buckwheat, stuff pumpkin or chicken with it, and combine porridge with meat, lard and mushrooms. Even cutlets made from buckwheat are tasty and satisfying, and serve as an excellent idea for a snack or a meal on their own.

How to cook buckwheat cutlets

To get it right prepare buckwheat cutlets, you need to know some features. The first of these is food preparation. You will need crumbly buckwheat, pre-boiled in the usual way, a bouillon cube for flavor or spices as desired, onions to add an appetizing aroma and eggs for binding. You can season the meatballs (hrechaniki) with garlic, dry paprika, or roll in breadcrumbs or flour.

Do not forget about salt - it will give the dish a complete taste. Cooled ready-made buckwheat needs to be seasoned with spices, break an egg, add fried or raw onion and 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 mixture is ready - all that remains is to form the cutlets, bread them in breadcrumbs and fry in butter or vegetable oil.

Cutlets with buckwheat in the oven

If you want to get a lean snack, then cutlets with buckwheat in the oven will come in handy. They lend themselves well to freezing, storing for future use and then frying or baking. Boiled cereal, which may be left over from another meal, should be seasoned with spices to taste and chopped in a blender. For flavor, the appetizer is seasoned with dill, garlic and onion, and ground black pepper. After kneading, cutlets are formed from the minced meat, placed 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 cook needsbuckwheat cutlet recipe, then it is better to turn to trusted sources. It is optimal to choose a buckwheat recipe with a photo in order to control the correctness of each cooking step. Beginners should first practice forming lean cutlets with onions, and then mix minced meat, eggs, spices and other additional products into the cutlet mass, and make filled meatballs.

Cutlets with buckwheat and minced meat

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

Cutlets with buckwheat and minced meatare considered the best dish to serve to a child for lunch, because they perfectly saturate and energize. Healthy cereals in combination with meat components are practically no different from pork or beef due to the harmony of taste and aroma. You can use not only raw buckwheat for cutlets, but also the rest of yesterday’s buckwheat.

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 the buckwheat, wash it, cook in salted water until tender. Twist twice with a meat grinder.
2. Mix with onions, potatoes and minced meat minced through a meat grinder. Beat two eggs, mix, season with salt and pepper.
3. Form into oblong cutlets, bread in flour, dip in beaten egg. Fry in a heated oiled frying pan until done. Simmer under the lid closed for 15 minutes or spend the same time baking in the oven.
4. Add sour cream when serving.
5. You can add a little milk to the minced meat for softness and sugar for taste.

Buckwheat cutlets with mushrooms

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 146 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

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

Ingredients:

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

Cooking method:

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

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 143 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Buckwheat and potato cutletsthey taste like potato pancakes, but look more attractive due to the formation of an appetizing crispy crust. They are good to combine with thick sour cream or tomato sauce, sun-dried tomatoes. This dish is best served with fresh vegetables, mashed potatoes or boiled rice, seasoned with garlic and fresh dill.

Ingredients:

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

Cooking method:

1. Wash buckwheat, add salt, add water, and boil. Over low heat until tender, mash with a fork and cool.
2. Peel the potatoes, grate, squeeze out the juice, mix with buckwheat, form into cutlets.
3. Fry until golden brown and crispy, garnish with chopped herbs.

Buckwheat cutlets with cheese

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 158 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Buckwheat cutlets with cheeseThey are distinguished by a rich creamy taste and delicate taste with a soft consistency. 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, you can stuff the cutlets with cheese so that it flows out appetizingly when cut.

Ingredients:

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

Cooking method:

1. Pour salted water over buckwheat, cook until tender, cool.
2. Cut the onion into small cubes, fry until soft, add to the cereal.
3. Add coarsely grated cheese, eggs and pepper there. Stir in the minced meat until smooth and soft, form into cutlets. Roll in flour, fry on all sides until golden.
4. Serve hot.

Homemade buckwheat cutlets

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 175 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Homemade buckwheat porridge cutlets contain meat in a 1:1 ratio. Due to this, the snack acquires a new taste and increased satiety, so it is perfect for lunch for an adult or child. 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 glass;
• water - glass;
• onion – 1 pc.;
• butter – 20 g;
• breadcrumbs – 20 g;
• eggs – 1 pc.

Cooking method:

1. Boil the meat until cooked, cut into small pieces.
2. Pour water over buckwheat, add salt, cook until tender, cool.
3. Grind the cereal with meat in a meat grinder, add chopped fried onion and beaten egg. Add some salt and pepper.
4. Make balls, bread them in breadcrumbs, fry in melted butter until browned.

Lenten buckwheat cutlets

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 121 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Buckwheat balls with a lean character will appeal to vegetarians, people who are fasting, or simply losing weight and watching their figure. They can diversify your diet. Chicken eggs and other animal products are not used in their production. So that they do not fall apart during frying and maintain the consistency of minced meat, buckwheat needs to be cooked until “smeared” - add plenty of water and keep until done.

Ingredients:

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

Cooking method:

1. Pour the cereal into a dry frying pan, heat it, cover it with salted boiling water, and cook until tender. Drain the remaining liquid and place the porridge in the refrigerator until it cools completely.
2. Chop the onion and fry until golden.
3. Cut the resulting mass into pieces, lightly fry each piece in oil until lightly browned.
4. Sprinkle the veggie balls with fried onions when serving.

Buckwheat cutlets - cooking secrets

Famous chefs reveal the features they use to...preparing buckwheat cutletswill be suitable for any home cook:

• a recipe for buckwheat cutlets may include the addition of hot red pepper, soft cottage cheese, pumpkin or fried 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, heat the cereal in a dry frying pan without oil, but you can also oil the bottom a little;
• The optimal cooking time for buckwheat is 15 minutes; it should be cooked under a closed lid, without stirring during the process;
• after readiness, which is determined by the absorption of water, the porridge should be kept without heat under the lid for about 10 minutes - this way it will rest and reveal the taste better;
• right during the cooking process, you can season the buckwheat porridge with chopped onions, dry mushrooms or butter so that the cutlets can be sculpted without additional additives.

Video: Buckwheat cutlets

An experienced housewife will safely say that delicious crispy cutlets can be prepared from any ingredients. Not only from meat, fish or poultry, but also from offal, vegetables and regular cereals. For grain cutlets, rice, pearl barley or buckwheat are most often used.

It’s not for nothing that buckwheat is called “the food of heroes.” It is very nutritious and healthy. It contains almost the entire group of vitamins B, as well as fat-soluble antioxidants E and A. Its mineral composition is worthy of special attention. This list contains all the micro- and macroelements necessary for a full life.

Even when fried, buckwheat cutlets are quite suitable for a light diet, because... they contain little fat. The cutlets are not only fried, but also baked and steamed. In the latter case, starchy foods (raw or boiled potatoes, cooked rice or barley), as well as chicken eggs, are added to the minced cereal, which “holds” the product together and prevents it from falling apart during heat treatment. 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 without excess moisture. Buckwheat can be filled with water or milk in advance (an 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 ingredients.

List of ingredients:

• Buckwheat – 2 tbsp.
• Chicken egg – 2 pcs.
• Vegetable oil – 50 ml.
• Onions – 2 pcs.
• Butter – 50 g.
• Salt.
• Spices to taste.
• Breadcrumbs – 200 g.

Cooking method:

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

Buckwheat cutlets with cheese

Potato and buckwheat cutlets, with pieces of salty cheese inside (brynza, suluguni).

List of ingredients:

• Buckwheat – 2 tbsp.
• Garlic – 2 pcs.
• Chicken egg – 1 pc.
• Potatoes – 3 pcs.
• Brynza or suluguni cheese – 150 g.
• Butter – 80 g.
• Fresh parsley – 30 g.
• Onions – 1 pc.
• Vegetable oil – 50 ml.
• Salt.
• Spices to choose from.
• Breadcrumbs - optional.

Cooking method:

1. Cook crumbly buckwheat porridge. Crush it into puree, add a small piece of butter.
2. Grate raw potatoes using the finest profile of a grater. Squeeze out the liquid and drain. Mix the remaining mixture into the puree, beat in one or two eggs and crush a few cloves of garlic. Season to taste.
3. Knead the thick and easily formed minced meat.
4. For the filling, grate the cheese on a beetroot grater. Finely chop the parsley and fry the onions in butter.
5. Roll the minced meat into apple-sized balls and give them the appearance of a thick cake with your hands.
6. Place a teaspoon in the center of each. filling and make an oblong cutlet out of it.
7. Bread in breadcrumbs and quickly fry in hot butter until golden brown.
8. The cutlets need to be cooked in the oven until fully cooked. To do this, place them tightly in a low container, add a little water or broth, put in a piece of butter and place inside for 10-15 minutes.
9. Serve the second course with a side dish of stewed vegetables.

Buckwheat cutlets with meat

Buckwheat goes well with any type of meat, but cutlets work best with chicken breast, because... it cooks quickly and ensures the minced meat is tender and fluffy.

List of ingredients:

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

Cooking method:

1. Sauté onions in vegetable oil until translucent. Together with all the fat, as well as chicken fillet and boiled buckwheat, pass it through a meat grinder.
2. Add dried dill, spices and salt to the minced meat. Knead the thick minced meat.
3. Make large round cutlets from it, bread them in flour and fry in oil.
4. Place the finished semi-finished products in a thick-bottomed cast-iron frying pan and simmer over low heat in a small amount of water.
5. Serve with any side dish to your taste.

Buckwheat cutlets with pork, egg, onion

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

List of ingredients:

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

Cooking method:

1. Pass the crumbly buckwheat porridge through a meat grinder a couple of times along with a piece of fatty pork (150 g of meat and 100 g of lard). Crush the garlic, add salt and spices, and beat in a couple of eggs.
2. Knead the stiff minced meat and form it into fist-sized balls.
3. Separately, boil 3-4 eggs 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, placing two teaspoons in the center. filling and a piece of melted or regular butter.
5. Form oblong cutlets and roll them in breadcrumbs. Fry in hot oil and then cook until fully cooked in the oven or by simmering them in a frying pan with a little water.

Dessert buckwheat cutlets

A recipe for moderately sweet buckwheat cutlets filled with cream cheese and pumpkin or soft cottage cheese with raisins.

List of ingredients:

Ground meat:

• Buckwheat – 2 tbsp.
• Full 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. Cook a thick and sweet milk porridge from buckwheat, which is then crushed into a puree with a pestle. Add oil to it and cool to room temperature.
2. For filling No. 1, fry finely chopped pumpkin in a small amount of butter. Pour sugar into it, wait until it is completely dissolved and excess moisture evaporates.
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 the raisins. Beat cottage cheese with sugar or powdered sugar. Pour some lemon juice into the mixture. Put whole raisins.
5. Make thick cakes from the minced meat. Place 2 tsp in the middle of each. filling and make patty-shaped cutlets from the dough.
6. Fry or bake them until cooked.
7. Serve with a garnish of fresh fruit, honey or jam.