Buckwheat cutlets (lean)

Ingredients

Onions – 150 g

Sunflower oil – 50 g

Dried dill – 0.5 tsp.

Dried basil – 0.5 tsp.

Ground black pepper - to taste

Ground cumin - a pinch

Breadcrumbs – 30 g

135 kcal
50 min.
50 min.

B: 3.18
AND: 6.72
U: 16.46

Photo of the finished dish

Step-by-step recipe with photos

Do you like buckwheat? This means you will like this recipe for lean buckwheat cutlets. It's not difficult to prepare them at all. They are perfect for breakfast, lunch or dinner. It is very tasty to eat them hot with sour cream. The structure of the cutlets is very tender and fragile.

In order to prepare lean buckwheat cutlets without eggs, take the following ingredients.

Boil the buckwheat until tender, without salt. Cool.

Fry chopped onions and grated carrots in sunflower oil until soft.

Place boiled buckwheat and fried vegetables in the bowl of a food processor. Grind until pureed. You can grind it a couple of times in a meat grinder.

Add dried herbs, cumin, salt, pepper. Stir well. You will get a viscous mass from which you can simply form cutlets.

Form cutlets of any size and bread them in breadcrumbs.

Heat the oil in a frying pan. Fry lean buckwheat cutlets over medium heat until golden brown. Because they are very fragile, carefully turn them over to the other side.

Place on a paper towel. Lenten buckwheat cutlets are ready. Bring to the table immediately.

Lenten buckwheat cutlets

Lenten buckwheat cutlets prepared according to this recipe turn out unusually tasty and tender. With all this, they are prepared very simply and quickly! Here I used the most ordinary vegetables and herbs, which are always on hand. You can experiment with their composition and set of spices to get new flavor combinations. For example, sweet peppers are perfect here, only in this case you will have to add a little more flour so that the cutlets stick together well. So, let's start making.

Ingredients:

1 cup buckwheat (200 ml);
1 medium carrot;
a little parsley and dill;
salt and spices to taste (I use 1 tsp salt, 0.5 tsp turmeric, a little asafoetida, crushed curry leaves);
if the absence of flour is not important, you can add it (1-2 tablespoons) so that the buckwheat cutlets are as crumbly as possible (you can also use buckwheat flour or milk powder).

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Lenten buckwheat cutlets, how to cook:

1. Boil buckwheat by adding 2.5 cups of water. Cook until all the water is absorbed and the buckwheat should boil and become soft (this will take approximately 30-40 minutes).

2. Grate the carrots on a small grater, finely chop the greens.

3. Mash the roast buckwheat with a masher or chop it in a blender, add salt, cool (so as not to burn your hands), mix with carrots and herbs. Add flour and mix again until all ingredients are moderately distributed throughout the mixture.

4. Fry buckwheat cutlets on both sides until golden brown in a small amount of oil. It is better to use a frying pan with a non-stick coating.

5. That's it! Our lean buckwheat cutlets are ready. Bon appetit! )

Lenten buckwheat cutlets - unique recipes without meat and eggs for every taste!

Lenten buckwheat cutlets are an indispensable dish for the Lent menu or the diet of vegetable eaters. Not only the taste properties are impressive, but also the nutritional characteristics of the dish, replete with a variety of valuable minerals, parts and vitamins that the body needs for proper functioning.

How to cook lean buckwheat cutlets?

Savory lean buckwheat cutlets are prepared using standard technology accessible to anyone. As a base for creating the dish, cooked cereal is used, which is prepared in an appropriate manner and complemented with accompaniments according to the recipe.

The porridge is ground with a masher, twisted in a meat grinder or crushed in a blender.
The buckwheat base is supplemented with the freshest or thermally processed vegetables, mushrooms or other cereals.
Lenten buckwheat will be piquant and more aromatic if you add herbs, garlic, and various seasonings to the composition.

Lenten buckwheat porridge cutlets - recipe

The most common lean cutlets made from buckwheat porridge are prepared with fried vegetables from onions and carrots. The component thyme or basil, which can be added dried or fresh, amazingly enhances the taste of the minced meat. If the viscosity of the base is insufficient, add a little flour.

buckwheat – 200 g;
water – 400 ml;
onions and carrots – 170 g each;
breadcrumbs - 0.5 cups;
vegetable oil – 100 ml;
thyme, basil, salt, pepper.

Boil buckwheat in water until cooked and water is absorbed, cool.
Chop onions and carrots and sauté with a small portion of oil in a frying pan.
Grind the fried porridge using available kitchen devices and season to taste.
Form lean cutlets from buckwheat, bread them in breadcrumbs, and fry in oil on both sides.

Lenten cutlets made from buckwheat flakes - recipe

You can fry delicious lean cutlets without preparatory cooking of porridge, for which you should take high-quality buckwheat flakes as a base. Often a similar product requires laconic brewing with boiling water for a specified time. To make sculpting easier, you should wet your palms with water every time.

buckwheat flakes – 250 g;
water – 400 ml;
asafoetida – 1/3-1/2 teaspoon;
turmeric and pepper – 1 pinch each;
breadcrumbs - 0.5 cups;
vegetable oil – 100 ml;
salt.

Buckwheat flakes are poured with water heated to a boil and left until it is completely absorbed.
Add salt, asafoetida, pepper, turmeric to taste and mix.
The products are formed into a round shape and no more than 1.5 cm wide, breaded in breadcrumbs, and placed in heated oil.
Fry lean cutlets from buckwheat flakes on both sides.

Lenten buckwheat cutlets with mushrooms

Lenten buckwheat cutlets, the recipe for which will be presented later, are prepared with the addition of mushrooms. The outer ones are previously fried in oil with the addition of onions. Formed pieces breaded in flour can not only be fried in oil, but also browned on parchment paper on a baking sheet in the oven, greasing the surface with tomato sauce.

buckwheat – 200 g;
water – 400 ml;
onions – 2-3 pcs.;
mushrooms – 700 g;
flour – 60 g;
vegetable oil – 100 ml;
salt, pepper, breadcrumbs.

Boil buckwheat in water.
Fry mushrooms in oil with onions, seasoning to taste.
Grind the fried mushrooms with porridge, stir in flour and seasonings.
Form lean cutlets from buckwheat with mushrooms, dip in breadcrumbs, and fry in oil.

Lenten buckwheat-cabbage cutlets

Cooked lean buckwheat cutlets with cabbage and semolina will be juicy and appetizing. Cabbage tenderloin can be boiled in water until soft for about 15 minutes or simmered in a saucepan with a small amount of vegetable oil. You should choose small semolina or replace it with flour or starch.

buckwheat – 200 g;
water – 400 ml;
cabbage – 300 g;
semolina – 100 g;
onions – 2 pcs.;
flour – 100 g;
vegetable oil – 100 ml;
salt pepper.

Boil buckwheat in water until tender.
Stew or boil the cabbage until soft and add to the porridge.
Add onion crushed into a pulp using a blender or grater.
Add semolina, salt the mixture, pepper it, mix it, form it into cutlets, and dip it in flour.
Fry lean cabbage and buckwheat cutlets in oil, browning on both sides.

Lenten cutlets made from buckwheat and beans

Lenten buckwheat cutlets will be even more nutritious and satisfying if you supplement the composition with previously boiled or ready-made canned beans. Pea flour is not an essential ingredient and can be replaced with an additional portion of wheat flour, adding half an onion to the minced meat.

buckwheat – 200 g;
beans – 200 g;
pea flour – 2-3 tbsp. spoons;
garlic – 2 cloves;
flour – 60 g;
bran – 2 tbsp. spoons;
vegetable oil – 100 ml;
salt, pepper, breadcrumbs.

Boil buckwheat and beans until fully cooked, cool.
Soak the bran by adding an equal amount of water for 15 minutes.
Grind the buckwheat and beans in a blender, adding garlic.
Mix bran, pea and wheat flour into the minced meat, add salt and pepper.
Lean buckwheat cutlets are formed, breaded in breadcrumbs, and fried in oil.

Lenten cutlets made from buckwheat and potatoes

Cooked lean cutlets with buckwheat and potatoes will delight you with the harmony of taste. In this case, the taste will differ depending on whether the root vegetables are boiled or raw and added to the minced meat. It is effectively used in practice and both versions of the dish are equally needed by users.

buckwheat – 200 g;
potatoes – 3 pcs.;
onion – 0.5 pcs.;
garlic – 1 clove;
flour – 1-2 tbsp. spoons;
vegetable oil – 100 ml;
salt pepper.

Boil the buckwheat until completely cooked, cool.
The potatoes are grated on a small grater, a little of the juice is squeezed out, and transferred to the porridge.
Add onions fried in oil, chopped garlic, salt, pepper, mix.
The products are formed and fried on both sides.

Lenten cutlets with lentils and buckwheat

Lenten buckwheat cutlets are a recipe that can be made with reddish or greenish lentils boiled until tender. The perfect seasoning in this case would be curry or a fragrant mix of hops and suneli. You can use rice, corn or wheat flour as a base for breading products.

buckwheat – 200 g;
lentils – 200 g;
carrots – 1 pc.;
curry - to taste;
starch - 2 tbsp. spoons;
vegetable oil – 100 ml;
salt, pepper, flour for breading.

Boil the buckwheat and lentils until tender and grind them using an easily accessible method.
Add flour and starch grated on a small grater.
Season the mass to taste, form it into products, and bread them in flour.
Fry lean bean and buckwheat cutlets in oil on both sides.

Lenten buckwheat cutlets in the oven

Cooked lean buckwheat cutlets in the oven will be very healthy and dietary. The traditional base with onions and carrots can be supplemented, if desired, with bell peppers previously simmered until soft, zucchini pulp, chopped tomatoes or finely chopped fresh herbs.

buckwheat – 200 g;
water – 400 ml;
onions and carrots - 1 pc.;
garlic – 2 cloves;
flour – 60 g;
salt, pepper, oil, herbs, spices.

Boil the buckwheat until tender and absorb water, crush it together with onions and carrots fried in oil.
Add garlic, herbs, salt, pepper, herbs, flour to the base, mix and beat well.
Form cutlets, place on a baking sheet with parchment and place in an oven preheated to 180 degrees for 20 minutes.

Lenten buckwheat cutlets, recipe with photo

Homemade Lenten Buckwheat Cutlets

Hearty and tasty cutlets can be prepared not only from meat and fish. To make cutlets, you can use vegetables, cereals, and mushrooms.

Now let’s prepare lean buckwheat cutlets, which will complement your home-cooked lunch or dinner. Buckwheat cutlets, according to this step-by-step recipe, turn out to be very tender and fragrant due to the spices used.

This dish can be included in the daily diet for those who fast. The recipe does not contain animal products. This is a hearty lunch for vegetable eaters and those who are on a diet (Diet is a set of rules for human consumption of food) .

Ingredients:

Crushed buckwheat – 140 g
Water – 300 ml
Onion - 100 g
Purple onion - 80 g
Carrots – 100 g
Garlic - 3-4 cloves
Wheat flour - 3 tablespoons
Salt - to taste
Ground dark pepper - to taste
Dried dill - 0.5 teaspoon
Dried parsley - 0.5 teaspoon
Dried marjoram - to taste
Vegetable oil - for frying
Breadcrumbs - 70 g

How to cook buckwheat cutlets

1. Start by preparing the buckwheat. The cereal can be taken whole or crushed. Wash well in running cool water. Place in a saucepan, pour in the required amount of water and put on fire.

Boil the contents and cook over moderate heat until tender. All water must boil away. Cool the boiled buckwheat slightly.

2. Peel and wash the onion. Cut into cubes or half rings. Fry in sunflower oil until soft.

3. Wash and peel the carrots. Grate on a large or medium grater. Add to the fried onions and continue to fry until the carrots become soft. Stir occasionally.

4. To grind ingredients, use a meat grinder, food processor or blender. Grind the boiled buckwheat and fried vegetables to a paste-like mixture.

5. Peel the onions and garlic. Grind in a blender. Add onion, garlic and flour to the buckwheat mass. Mix the mixture well.

6. Add all spices to taste. You can choose the quantity and composition of spices at your discretion. Mix all ingredients well. The result is a compacted mass that lends itself perfectly to molding.

7. Use your hands to form small patties and roll in breadcrumbs. Don't make them huge so that they don't fall apart during the frying process.

8. Heat the vegetable oil in a frying pan. Place cutlet blanks. Fry over moderate heat until golden brown.

9. Carefully, holding with a spatula and fork, turn over to the other side and continue to fry until browned.

10. Place the fried lean buckwheat cutlets on a paper towel to remove excess oil.

11. Serve buckwheat cutlets immediately with sour cream. Bon appetit!