Buckwheat is a universal cereal, from it you can make a delicious milk porridge, a side dish with gravy and even cutlets or zrazy.
Nutritionists recommend eating buckwheat as often as possible, so it would be nice if your arsenal contains as many recipes as possible using this cereal.
Buckwheat cutlets - the basic principles of cooking
Buckwheat cutlets are cooked with cheese, minced meat, meat, cottage cheese, liver, etc. Buckwheat is boiled until cooked, following the instructions on the package. You can also use the porridge from the dinner.
From buckwheat, you can make delicious lean meatballs. In addition to buckwheat, you will need vegetable oil, onions, spices, garlic and salt.
For a change in buckwheat add vegetables, minced meat or other ingredients.
Onions are cleaned, crushed and fried in butter until golden brown. Buckwheat porridge with onions is passed through a meat grinder. If you add mushrooms or meat, they are also twisted in a meat grinder. The stuffing is kneaded with the hands until homogeneity and the cutlets are formed from it. Then they are breaded in flour or bread crumbs and fried to light rudiness.
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 egg to the mince.
Recipe 1. Buckwheat cutlets with mushrooms and sauce
Ingredients
two-thirds cup buckwheat;
breadcrumbs;
800 g boiled mushrooms;
kitchen salt;
large onion.
Sauce
half a cup of canned eggplants with adjika;
vegetable oil;
30 ml of chili sauce;
25 ml pomegranate sauce;
30 ml of red Tkemali sauce.
Method of preparation
1. Wash buckwheat to clean water. Fill buckwheat with water at the rate of 1: 2, salt and boil until the croup absorbs all the water. Turn off the heat and cool completely.
2. Peel the onion, finely chop it and fry until golden in oil.
3. Grind buckwheat porridge with boiled mushrooms and fried onions in a meat grinder. Try to taste, if necessary, add salt. 4. Use hands to knead the mince until smooth and form the patties. Breast them in flour and fry on both sides until a delicious crust. Then twist the fire, cover and cook for another ten minutes.
5. Mix all ingredients for the sauce until smooth. Put the patties on a platter and pour the resulting sauce.
Recipe 2. Buckwheat cutlets with cheese
Ingredients
buckwheat - 125 g;
salt;
two eggs;
ground black pepper;
large onion;
butter - 60 g;
hard cheese - 50 g;
bread crumbs - 70 g
Method of preparation
1. Pour buckwheat into a sieve and rinse it thoroughly under running water. Pour the cereal into a pot of boiling salted water and boil for about half an hour over low heat. We turn back buckwheat porridge on a sieve and leave to glass all the water.
2. We shift porridge in the capacity of the blender and grind to a homogeneous mass. Peel the bulb and finely crumble. Heat two tablespoons of butter in a frying pan and fry the onion in it until golden brown.
3. Shift onion fried in a warm buckwheat mass. Coarsely rub cheese and add it to buckwheat. When the mass has cooled completely, add eggs to it and season with pepper, salt and spices. Well knead minced hands.
4. Pour the breadcrumbs into a flat plate. Heat the vegetable oil in a pan. From the buckwheat mince form small patties, breaded them in breadcrumbs and spread into the pan with the heated butter.
5. Fry the patties on medium heat until golden brown on both sides. We shift the finished burgers to a serving dish and serve with tomato sauce.
Recipe 3. Buckwheat cutlets with minced meat
Ingredients
Half a kilo of ground beef;
sea salt;
incomplete glass of buckwheat;
black pepper;
medium onion;
vegetable oil;
potato;
flour for breading;
three eggs.
Method of preparation
1. Spoon the buckwheat, wash and cook in lightly salted water, adhering to the recommendations on the package. If you have porridge from dinner, you can use it. Cool the boiled buckwheat and twice pass it through the meat grinder. 2. Peel and chop the potatoes and onion in the meat grinder. Combine vegetables with buckwheat, add minced meat and beat two eggs. Knead minced meat until smooth. Salt and season with spices.
3. From the obtained mincemeat, form oval-shaped patties, breaded them in flour, dip them in a beaten egg, and immediately put them in a pan with heated butter. Fry on both sides until an appetizing crust. Put the finished burgers in a fireproof dish, cover with a lid and send to the oven for a quarter of an hour. Serve the chops with tomato sauce and sour cream. Stewed vegetables can be served as a side dish.
Recipe 4. Buckwheat cutlets with liver
Ingredients
600 g pork liver;
salt;
bulb;
vegetable oil;
two eggs;
30 g butter;
seasonings;
50 ml of drinking water;
a glass of buckwheat.
Method of preparation
1. Thoroughly wash buckwheat, put it in a saucepan and cover with two cups of filtered water. Salt and cook on low heat until the cereal absorbs all the water. Then add a piece of butter to the porridge, stir and cool.
2. Wash liver, peel off films and cut into small pieces. Peel the onion, wash and cut into several pieces. Mince the liver with onions. In the resulting mass, add the eggs and season it with spices. Mix the minced liver and combine it with the cooled buckwheat porridge. Stir again and leave for a couple of hours.
3. Put the pan on fire and heat the vegetable oil in it. Spread a tablespoon of buckwheat-liver mince, cover the pan with a lid and fry the patties on both sides until golden brown.
4. Serve hot patties with vegetable salad or mashed potatoes.
Recipe 5. Buckwheat cutlets with nuts
Ingredients
four glasses of boiled buckwheat;
soy mayonnaise;
two bulbs;
a glass of chopped nuts;
30 ml of vegetable oil;
120 g of flour.
Method of preparation
1. Wash buckwheat to clear water. Put it in a saucepan and cover with filtered water for a glass of cereal two glasses of water. Put on an intense fire and bring to a boil. Then reduce the heat, salt and cook, covered with a lid, until tender. Remove pan from heat and cool completely. 2. Chopped onion chopped on a medium grater. Add onion, chopped nuts and flour to buckwheat porridge. Mix well. It should turn out quite thick stuffing.
3. Heat oven to 180 degrees. Make minced meatballs from the mince and place them on a greased baking sheet. Put the patties in the oven for forty minutes. Take out the baking sheet, cut the finished burgers with mayonnaise and put them on a serving dish. Serve the burgers with fresh vegetables.
Recipe 6. Lenten buckwheat cutlets
Ingredients
50 g of sunflower oil;
a glass of buckwheat;
100 g of ground crackers;
five potatoes;
20 g ground coriander;
salt kitchen
Method of preparation
1. Boil water in the kettle. Sort out the buckwheat and rinse thoroughly. Fill the cereal with boiling water and put on fire. Cover the pan with a lid and cook on low heat for half an hour. Then cool the porridge completely.
2. Wash the tubers of potatoes and put in a cast-iron cauldron. Boil the potatoes until soft, without peeling. Then drain the water, cool the potatoes, and remove the thin skin from it.
3. Potatoes and buckwheat mince. Salt and season with all coriander. Mix well.
4. Sprinkle the crackers on the board and slightly crush them with a rolling pin. With wet hands, form the minced meat patties and roll them in breadcrumbs.
5. Heat the oil in a pan and fry the cutlets on both sides in it to an appetizing crust. Serve the burgers with a salad of fresh vegetables or sea kale.
Recipe 7. Buckwheat cutlets
Ingredients
half a cup of buckwheat groats;
black pepper;
a glass of drinking water;
salt;
three glasses of flour;
egg;
vegetable oil;
bulb.
Method of preparation
1. Boiled washed buckwheat until ready, adhering to the recommendations on the package. Then we drop porridge on a sieve and leave to get rid of excess moisture.
2. Chop the peeled onion with feathers and fry in vegetable oil until golden brown. Add onion fried in buckwheat. In the same mixture, add black pepper and flour. Thoroughly mix everything and completely cool.
3. Add the egg to the minced meat, knead it again and form oval cutlets with wet hands. Pancakes cutlets in breadcrumbs and fry them in hot vegetable oil until golden brown. Serve meatballs with vegetable garnish or salad.
Recipe 8. Buckwheat cutlets with cottage cheese
Ingredients
280 grams of buckwheat;
40 g sour cream;
250 g low-fat cottage cheese;
kitchen salt;
two eggs;
40 g butter;
50 g sugar;
two glasses of milk.
Method of preparation
1. Boiled washed buckwheat over low heat until half cooked. Then pour hot milk into the porridge, add butter and continue cooking. In the end, should get porridge 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. Stir.
3. In the cooled buckwheat porridge add the remaining sugar and egg. Stir until smooth.
4. Make a tortilla of buckwheat mass, put the curd filling in the center and connect the edges. Give the patty an oval shape. Put the patties on a baking sheet, brushing it with butter, and send it to the oven for forty minutes. Bake at 180C.
5. Put the finished burgers on a plate and pour them sour cream.
Buckwheat Chunks - Tips and Tricks
- Fry the patties at first on an intense fire, then twist the fire and then cover them for about ten minutes with the lid on.
- Before boiling buckwheat, you can ignite it in a dry frying pan.
- If you are cooking meatless buckwheat patties, add flour to the mince instead of eggs.
- To make the cutlets juicy, put a piece of butter in the middle.
- Serve cutlets with ketchup, sour cream or sauce.
