Cooking buckwheat cutlets. Very tasty, juicy and tender, they saturate well, but do not cause a feeling of heaviness! The recipe is simple, from the available ingredients, suitable for a lean menu.
Cooking description:
Below I will tell you in more detail how to cook buckwheat cutlets. Instead of oyster mushrooms, you can use champignons, it is convenient to grate them on a coarse grater. With oatmeal, the cutlets are also delicious. Optionally, you can add the "meat" seasoning to the minced meat.
Purpose: For lunch / For dinner
Main ingredient: Cereals / Buckwheat
Dish: Hot dishes / Cutlets
Diet: Lenten dishes / Vegan dishes
Ingredients:
- Buckwheat Flakes - 1/2 Cup
- Water - 1/4 Cup (boiling water)
- Oyster mushrooms - 100-120 grams
- Onions - 1/2 Pieces
- Garlic - 1-2 Cloves
- Greens - 1/4 Bunch (dill, parsley)
- Potatoes - 1 Piece
- Salt - To taste
- Ground black pepper - To taste
- Flour - 2-3 Art. spoons (optional)
Servings: 2
How to cook "Buckwheat cutlets"
Prepare all ingredients. Pour boiling water over the buckwheat flakes. Leave them to swell for 10-15 minutes. Tear oyster mushrooms into fibers, then chop finely. Cut the onions into small cubes, finely chop the greens. Peel the potatoes and grate them on a coarse grater. Add all the prepared ingredients to the swollen buckwheat flakes. Season with salt and pepper to taste, stir. Add a couple of tablespoons of flour as needed. Form small patties from the resulting mass. Fry them in a skillet for 2-3 minutes on each side. Then cover and cook for another 6-8 minutes.