Buckwheat cutlets

Recipes: 10

boiled buckwheat with onions 2 tbsp.
(st. 250 ml.) according to the recipe http://www.koolinar.ru/recipe/view/113867 chicken egg 1-2 pcs.
depending on the size. raw potatoes 1 pc.
feta or feta cheese 50-70 gr.
dill greens.
salt

Catherine

10 November 2013, 21:46

1-1.5 tbsp.
buckwheat onions - 1-2 pcs
salt
pepper
1 can of canned champignons (200-250 g)
2 eggs

Kretsu

March 25, 2013, 11:10 pm

for cutlets:
buckwheat (or rice) – 1 part
amaranth (cereals) – slightly (for healthiness)
greens (spinach, parsley or celery leaves or any of your choice) – 2 parts
toasted sesame seeds
flour for breading

reddiska

February 27, 2012, 11:20 pm

for cutlets (30 pcs.):
minced turkey - 1 kg
pumpkin - same volume as minced
eggs - 2 pcs.
onions and garlic – but it’s better to have more
greens – (perfect parsley)

laralaram

15 April 2011, 03:57

buckwheat 2/3 tbsp.
boiled mushrooms (I used honey mushrooms) 800 ml.
onion 1 pc.
(large) salt
breadcrumbs
for sauce:

naumovec

30 March 2011, 17:28

raw buckwheat - 1.5 tbsp.
water-3 tbsp.
fresh champignons-500 gr
onion-2-3 pcs
egg-1 pc
chicken fat-100 gr. (you can grow oil)

ambrina

January 29, 2011, 10:21 pm

I took all the products by eye, I will try to write an approximate dose.
buckwheat – 1.5 tbsp.
(st. 250 gr.) onions – 3 pcs (medium size)
carrots – 1 pc (large)
potatoes – 2 pcs.
(medium size) salt

Mashechka2202

25 February 2010, 14:03

650 gr.
boiled buckwheat 1 onion
2 boiled potatoes
1 egg
a little turkey ham
9 pieces of suluguni

juju

03 April 2009, 14:30

buckwheat – 1 tbsp.
chopped champignons – 1 can
onion – 1 pc.
medium starch - 2 tbsp.
vegetable oil
salt

biyanka

06 March 2009, 03:13

minced chicken - 500 g
boiled buckwheat - 100 g
eggs - 2 pcs
sour cream or mayonnaise - 2 tbsp.
salt
pepper, chicken seasoning

inesska

November 26, 2007, 10:47 pm

Nina and Ulyana Tarasova “And we have cookies!”

Buckwheat cutlets: delicious recipe with photos

Buckwheat porridge is a good candidate for minced meat for cutlets. This dish is suitable as a breakfast - it is light and nutritious. Recommended for use by children, the elderly, vegetarians and people watching their figure and eating a healthy diet. And for PP (proper nutrition) and weight loss, buckwheat cutlets will be a true godsend!

On the Internet, on culinary websites, you can find buckwheat cutlets - the recipes with photos are simple and tasty. They are very popular because they are a dietary, light and savory side dish. You can create a treat for a snack at work or for a schoolchild during recess.

The usefulness of classic Russian porridge has been known for many years; it is a favorite ingredient for healthy eating. Compared to other cereals, buckwheat contains the least amount of carbohydrates, which is why doctors recommend it for use by people with diabetes and small children as a first complementary food. Diabetics value porridge for its sufficient amount of rutin - a component that allows strengthening blood vessels, therefore buckwheat is needed by people suffering from heart disease, high blood pressure, improves blood circulation (blood circulation throughout the body) , and strengthens the immune system.

In addition, buckwheat is a favorite in terms of the amount of iron. If you have a small hemoglobin, then buckwheat should be consumed once a day in any form: boiled, poured with water, infused in kefir, or diluted with warm milk.

Fundamentally: for healing, choose only the “right” buckwheat. It should be pale yellow. Black grains are suitable for boiling and cooking.

Buckwheat cutlets recipe

Cutlets with the addition of cereal are popularly called buckwheat. The delicacy came from the state Ukrainian cuisine. By the way, in the recipe you can use buckwheat flour instead of ordinary flour. It will further emphasize the taste of the cutlets. Prepare fragrant, juicy buckwheat cutlets, which will certainly become a frequent guest at your table, because you and your household will enjoy the appetizer from the first bite.

Tip : Add a small pinch of sugar to the recipe. The trick will highlight the buckwheat flavor and reveal noteworthy flavor notes.

Production time: 30 minutes

Number of servings: 2-3

Energy value

calorie content - 119 kcal;
proteins - 4.3 g;
fats - 3.7 g;
carbohydrates - 17.6 g.

Ingredients

buckwheat – 300 g
water – 300 ml
large onion – 1 pc.
medium carrots – 1 pc.
chicken eggs – 2 pcs.
butter (if you don’t have butter on hand, you can replace it with refined vegetable oil) – 50 g
vegetable oil – 30 ml
cheese – 100 g
flour - 3 tbsp. l.
salt - to taste
ground dark pepper - to taste

Step-by-step production

To create quick buckwheat cutlets, you need to prepare certain products in advance. First you need to boil the buckwheat until tender. To do this, carefully wash the cereal under running water using gauze or a fine sieve.
Pour the washed product into a cauldron or saucepan, lightly salt it and fill with clean water. Set the heat to medium and continue cooking until the buckwheat porridge swells and absorbs all the liquid. Afterwards, cool and transfer to a bowl or a large deep bowl, in which it will be convenient to combine all the ingredients.
Remove the skins from the onion and cut into very small cubes. It’s great if you have a kitchen blender, then it will be easier to chop the vegetable. Peel the carrots, cut off the skin and tails. Grate into strips on a large grater.
Place the frying pan, pre-greased with vegetable oil, on low gas pressure. After a minute, add the onion and carrots. Stir the ingredients. Vegetables should not be fried, but only lightly simmered until softened. Cook, stirring occasionally, for 7-10 minutes.
While the vegetables are cooked in a frying pan until half cooked, grate the cheese on a large grater and add it to the buckwheat porridge in a bowl or bowl. Add two broken raw eggs and softened butter there.
Next, add the onions and carrots from the pan. Add salt to taste and add a little dark ground pepper. Mix all the ingredients of the recipe well to obtain a homogeneous mass.
From the purchased semi-finished product, form small oval pieces, roll on both sides in flour and place in a preheated frying pan with vegetable oil.

How to cook buckwheat cutlets

Buckwheat cutlets are a good option for those who like to constantly vary their diet and follow a correct diet. Buckwheat porridge cutlets are nutritious, perfectly satiating, but at the same time provide a small amount of calories.

The recipes described below with photos demonstrate step by step how to prepare ordinary and savory buckwheat cutlets.

How to create buckwheat cutlets: traditional recipe

This recipe will not take much time and effort. And another advantage is that buckwheat cutlets can be created from that part of the buckwheat that was simply not eaten. It’s a pity to throw away food, because if you can still cook a tasty dish from it, why not do this useful thing?

It will take no more than 30-40 minutes to make.
And the calorie content is low: 110 kcal per 100 g.

Ingredients

1 cup buckwheat;
1 onion and carrot each;
2 chicken eggs;
2 huge spoons of flour or breadcrumbs;
salt and spices at your discretion.

How to cook buckwheat cutlets

Step 1. Cook buckwheat porridge: sort and wash the cereal, add water (2 cups of water per 1 cup of buckwheat), add a little salt and cook from boiling over high heat for 7 minutes.

Step 2. Chop the onion finely enough, and you can grate the carrots on a small grater. Add vegetables to the cooked buckwheat, and drive in 2 eggs. You can also add a little flour (or semolina) - then the finished cutlets will literally not fall apart.

Step 3. Carefully mix the minced meat and form cutlets. You can also roll them in breadcrumbs for reliability and to obtain a pleasant crust. Another option is to create a crust for buckwheat cutlets from wheat flour.

Step 4. And fry our cutlets over high heat (in any vegetable oil) - almost 3 minutes on each side. The buckwheat is ready, so there is no point in keeping the cutlets on the fire for a very long time.

How to cook buckwheat and potato cutlets

Almost everyone may be confused by the fact that you have to add flour or semolina to the “minced meat”. So let’s see how to create buckwheat cutlets using potatoes.

Ingredients

1 glass of buckwheat (cook in 2 glasses of water);
3 small potatoes;
vegetable oil – 2 huge spoons;
salt and spices at your discretion.

How to cook step by step

Step 1 . First, cook the buckwheat until tender - to do this, after boiling, cook it over high heat for almost 7-10 minutes.

Step 2. The next step is to grate the potatoes on a small grater. We carefully squeeze it out with our hands - the water must be removed as much as possible.

Step 3. Mix buckwheat with potatoes.

Step 4. Form cutlets. You can also roll them in breadcrumbs.

Step 5. All that remains is to fry them in a frying pan - 5 minutes on each side will be enough.

Buckwheat cutlets with potatoes

Buckwheat cutlets with cheese

Ingredients

125 g buckwheat;
salt to taste;
2 testicles;
ground dark pepper;
1 large onion;
butter – 60 g;
hard cheese – 50 g;
breadcrumbs – 70 g.

How to cook

Step 1. We carefully wash the buckwheat under running water. Pour the cereal into a saucepan with bubbling salted water and cook for about half an hour over low heat. Transfer the porridge to a blender container and grind until smooth.

Step 2. Peel the onion and finely chop it. Heat two tablespoons of butter in a frying pan and fry the onion in it until golden brown.

Step 3. Transfer the fried onions into the warm buckwheat mass. Coarsely grate the cheese and add it to the buckwheat and onions. When the mass has cooled completely, add eggs to it and season everything with pepper, salt and spices. Mix the minced meat well with your hands.

Step 4. Pour breadcrumbs into a flat plate. Heat the vegetable oil in a frying pan. We form small cutlets from buckwheat minced meat, bread them in breadcrumbs and place them in a frying pan with heated oil.

Step 5. Fry the cutlets over medium heat until golden brown on both sides. Transfer the finished cutlets to a serving plate and serve with tomato sauce.

Buckwheat cutlets with cheese

Buckwheat cutlets in the oven

And now a recipe in which a frying pan with hot oil is not useful. You can use the technologies described above as a base - just bake the cutlets in the oven for 20 minutes at a temperature of 180 o C. And there is the most exciting option.

Ingredients

buckwheat 500 g;
the same amount of any minced meat (meat, chicken or fish);
1 chicken egg;
slightly green;
1 onion;
salt and spices at your discretion.

How to cook

Step 1. First, boil the buckwheat until half cooked - 5 minutes from boiling.

Step 2. Mix it with minced meat.

Step 3. Cut the onions and greens.

Step 4. Now mix everything, form the minced meat into cutlets and place them on foil or on a baking sheet (in this case, you must grease it with oil). Bake for 20-25 minutes at a temperature of 180 o C (the oven must be preheated in advance).

The result is a very tasty and in its own way fascinating dish - buckwheat cutlets in the oven.

Buckwheat cutlets cooked in the oven

You can serve these cutlets with mashed potatoes, pasta, or any other side dish. They are especially tasty with stewed cabbage - after all, this combination of flavors is one of the best.

Another useful piece of advice is that you can first add a little stewed mushrooms to the minced meat. Then the taste of the dish is significantly enriched.

Buckwheat cutlets with mashed potatoes

Buckwheat cutlets: delicious recipe with photos

Buckwheat cutlets recipe

Tip : Add a small pinch of sugar to the recipe. The trick will highlight the buckwheat flavor and reveal noteworthy flavor notes.

Production time: 30 minutes

Number of servings: 2-3

Energy value

calorie content - 119 kcal;
proteins - 4.3 g;
fats - 3.7 g;
carbohydrates - 17.6 g.

Ingredients

buckwheat – 300 g
water – 300 ml
large onion – 1 pc.
medium carrots – 1 pc.
chicken eggs – 2 pcs.
butter (if you don’t have butter on hand, you can replace it with refined vegetable oil) – 50 g
vegetable oil – 30 ml
cheese – 100 g
flour - 3 tbsp. l.
salt - to taste
ground dark pepper - to taste

Step-by-step production

To create quick buckwheat cutlets, you need to prepare certain products in advance. First you need to boil the buckwheat until tender. To do this, carefully wash the cereal under running water using gauze or a fine sieve.
Pour the washed product into a cauldron or saucepan, lightly salt it and fill with clean water. Set the heat to medium and continue cooking until the buckwheat porridge swells and absorbs all the liquid. Afterwards, cool and transfer to a bowl or a large deep bowl, in which it will be convenient to combine all the ingredients.
Remove the skins from the onion and cut into very small cubes. It’s great if you have a kitchen blender, then it will be easier to chop the vegetable. Peel the carrots, cut off the skin and tails. Grate into strips on a large grater.
Place the frying pan, pre-greased with vegetable oil, on low gas pressure. After a minute, add the onion and carrots. Stir the ingredients. Vegetables should not be fried, but only lightly simmered until softened. Cook, stirring occasionally, for 7-10 minutes.
While the vegetables are cooked in a frying pan until half cooked, grate the cheese on a large grater and add it to the buckwheat porridge in a bowl or bowl. Add two broken raw eggs and softened butter there.
Next, add the onions and carrots from the pan. Add salt to taste and add a little dark ground pepper. Mix all the ingredients of the recipe well to obtain a homogeneous mass.
From the purchased semi-finished product, form small oval pieces, roll on both sides in flour and place in a preheated frying pan with vegetable oil.

When the cutlets are browned on one side, turn the product over so that they brown on the other side. Continue frying until done.

Tip: it is recommended to cool the fried onions and carrots for 15 minutes before adding them to the main ingredients, so that when you add them to the bowl, the heat does not begin to grab the eggs and they do not become covered with a snow-white film.

Tip: to prevent the cutlets from falling apart when frying or baking, pass the boiled buckwheat porridge through a meat grinder, or better yet, use a blender for these purposes. You can also use breadcrumbs for better stickiness of minced porridge.