Somehow it became a tradition that people fry cutlets mainly from meat. At least from fish. And only those who fast remember that there are such wonderful dishes as, for example, buckwheat cutlets. Meanwhile, they are very tasty and healthy. It’s not for nothing that buckwheat porridge is called a fat killer. And if you want to get all the benefits contained in this cereal, but don’t really like porridge made from it, try buckwheat cutlets. We will tell you how to cook them quickly, tasty and in different ways in this article.

The simplest Greeks

They consist, in fact, only of this cereal. It must be cooked not just until full readiness, and even wait a little so that the buckwheat becomes loose. At this time, the onion is chopped, and the size of the cut depends on your preference. Usually it crumbles finely, but some chefs advise using half rings. Next, the onion should be fried in vegetable oil and added hot to the porridge. While the mixture has not cooled, pepper it and taste it for salt - the buckwheat was boiled in salted water, but you may have to add more salt. At the same time, stir in flour at the rate of two spoons per glass of porridge. When the minced meat has cooled, add an egg (one for two glasses). If you need lean buckwheat cutlets, add starch instead - a teaspoon. The mass is mixed, cutlets are molded from it - either round or oblong, but always not too large. They are fried like regular ones; meat ones are breaded and in vegetable oil. Moreover, they need to be kept in the frying pan for a short time, only until they turn brown - the porridge was already ready.

Mushrooms with buckwheat

The recipe can be varied with additional components. If you avoid meat, try making mushroom and buckwheat cutlets. For them, champignons (take 300 g per half kilo of buckwheat) are cut finely and fried with chopped onions in vegetable oil. Moreover, the mushrooms should not turn brown, but all the juice should boil away - and let the liquid remain, and the champignons will only brown. When the frying has cooled a little, it is added to the cooked porridge and ground together into a paste with a blender. The resulting mass is seasoned with spices; You can also add finely chopped herbs to it - dill, parsley, maybe cilantro and basil. In principle, the “minced meat” comes out viscous and sticky, but to be safe, you can add a teaspoon of starch to it. Next, the buckwheat and mushroom cutlets are processed in the standard way: breaded and fried.

Potatoes with buckwheat

This is also a vegetarian (or meatless) dish. To make these buckwheat cutlets, the recipe advises taking three medium potatoes per glass of cereal (not yet cooked). And, in fact, nothing more is needed! Buckwheat is cooked and cooled. The potatoes are peeled and grated. Choose medium, as small tubers will release too much juice, and large ones may not be cooked through. The resulting “chips” must be squeezed out a little to allow excess juice to drain out. The porridge is combined with potatoes, salted and flavored with your favorite spices. Then the mass must not only be kneaded, but also kneaded so that it becomes sticky. Cutlets are molded and fried - this time under the lid, about three minutes on each side.

Buckwheat in the oven with cheese

Even if you cook the most simple cutlets from buckwheat, the recipe can be refined and the process can be accelerated. For example, start as standard, that is, cook porridge and fry onions. But then go the unconventional route: again use a blender, but add buckwheat, onions, and herbs. Make small cutlets from the pate, put a piece of cheese inside each of them. This is where your flight of fancy comes into play: if you take the hard variety, it will not melt completely, and you will have the opportunity to savor both the cutlets and the cheese. And if you put soft or melted one, then your entire product will be soaked through with it, which has its own charm. The cutlets are laid out on parchment and placed in a hot oven for about twenty minutes. It turns out very tender and juicy, and there is no need to stand at the stove.

Meat plus buckwheat

If you are not tempted by this dish of only porridge (even with vegetables), you will probably like cutlets made from buckwheat and minced meat. Note that the meat component can be anything - chicken, pork, beef or mixed. However, the dish will be tastier and juicier if the minced meat is fatty. Buckwheat is naturally boiled, and its volume should be slightly less than half the meat. When it cools down, mix with minced meat, grated carrots and onions. The latter can be added both raw (for example, ground with meat) and fried. You can also add crushed garlic - but this is not for everyone. Plus salt, spices, eggs (two per kilogram of mixture). Mix everything well and fry as usual.

Buckwheat-liver cutlets

This is also not a vegetarian dish. To make delicious liver cutlets with buckwheat, you need to take an incomplete glass of porridge for four hundred grams of liver. The latter can be pork, chicken, or beef - whichever you like best. It must be ground in a meat grinder along with the onion, then add buckwheat, two heaped tablespoons of flour, seasonings and two eggs. The result will be a semi-liquid mass, similar to pancake batter (of course, a different color, but the consistency is the same). Accordingly, the cutlets are prepared in a similar way - they are placed with a spoon on a heated frying pan with oil and fried on both sides.

What tastes better when breaded?

Like any other, buckwheat cutlets are usually rolled in either flour or breadcrumbs. The only exceptions are those with liver, or those that are cooked in the oven - they do without breading at all. However, people who have repeatedly fried buckwheat cutlets advise spending a little time and making a “powder” that is ideal for this dish. You can take regular breadcrumbs, you can dry them yourself and grind them in a coffee grinder - it’s not that important. The main thing is to mix them with ground pepper (black or a mixture), powdered basil and grated lemon zest. The taste of the cutlets will be extraordinary! The only thing is not to overdo it with seasonings, take into account those that are already in the minced meat.

Buckwheat in a slow cooker

People who have mastered the functions of their kitchen assistant probably already know how to prepare ordinary buckwheat with cutlets in a slow cooker. However, they may not yet know the recipe for buckwheat. And we will now fill this knowledge gap. Let it be cutlets with meat, for example, chicken. Anyone can boil 120 g of cereal in this wonderful unit without any advice. Frying the onion, I think, will also not cause any difficulties. It’s also easy to make minced meat from 700 g of chicken fillet and a piece of white loaf. The only advice: grind the red bell pepper together with the meat and bread - it will be tastier. Now the minced meat fried onion and porridge are combined in one bowl, salted, peppered, and mixed. Water is poured into the multicooker bowl and a tray is placed. steam cooking. Cutlets are made, slightly flattened on top, and placed in one layer in a tray. The steaming mode is selected and the time is set to 20 minutes. After the signal, this portion is removed and the next one is added - and so on until all the buckwheat cutlets are ready. There are no difficulties, and no worries at all - just prepare the minced meat. And the taste is unforgettable! After the first try, buckwheat with cutlets will probably be forgotten - only buckwheat cutlets are now cooked in a slow cooker!

What do Greeks eat with?

First of all, what they are flavored with. The most common and popular option is to top buckwheat cutlets with sour cream or mayonnaise. But if you want something more romantic, make one of the sauces. The simplest one: fry finely chopped onion in oil, add a tablespoon of flour into it and continue the process (stirring all the time) until it acquires a pleasant golden hue. Pour in a glass (maybe incomplete) of water, and when it boils, add half a glass of sour cream. Simple and delicious!

Mushroom sauce is a little more complicated to prepare. The beginning is similar: onions are fried in vegetable oil. However, when it becomes translucent, chopped mushrooms are added to it. Once the juice is released and they are almost ready, flour is used. The sauce is simmered to perfection; broth is added as needed.

Now let’s talk about what tastes better with buckwheat cutlets. In principle, they are an independent dish; they do not require either a side dish or meat delicacies. However, if you are not interested in eating only buckwheat, make a vegetable salad with it. They are also very good with different salinities - sauerkraut, pickled cucumbers or tomatoes. In the end, you can serve them with mashed potatoes if you prefer traditionalism. Joy to your stomach!

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 B vitamins, as well as fat-soluble antioxidants E and A. Special attention worthy of her mineral composition. 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, they can add White bread, meat, mushrooms, onions and garlic, fresh or dried herbs.

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 minimum quantity products.

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 buckwheat porridge until 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 on the finest profile of a grater raw potatoes. 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 in butter onion.
5. Roll the minced meat into balls the size of an apple 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 crust.
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 a piece of butter and put them 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 come out 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. Along with all the fat, as well as chicken fillet and boiled buckwheat and 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.

Simple buckwheat cutlets - dietary dish, which can be easily and quickly prepared at home: with cheese, minced meat, garlic, onions, potatoes.

A great variety of cereals for everyday cutlets! Why not?! After all, it’s essentially two in one: a side dish, a main dish and even a salad. Buckwheat for minced meat is an ideal gastronomic companion. To be honest, this was my first time cooking buckwheat cutlets, but I didn’t even expect how interesting, juicy and fragrant they would turn out. As a small but useful advice- add a pinch of sugar to the minced meat, it will reveal both the meat and the buckwheat in a special gastronomic light. Look, these cutlets will become “regular” and loved.

• Buckwheat 1 cup
• Minced meat 450 grams
• Onions 2 pcs
• Chicken egg 2 pcs
• Dill bunch
• Creamy horseradish 2 tbsp
• Garlic 1 clove
• Wheat flour premium 3-4 tbsp
• Salt to taste
• Sugar a pinch
• Ground black pepper pinch
• Grapeseed oil for frying
• Sour cream for serving
• Greens for serving

Boil the buckwheat and prepare a crumbly porridge.

Scroll the minced meat with onions, season with black pepper and sugar - knead well and beat lightly.

Mix minced meat and buckwheat.

Prepare the filling for the cutlets: boil the eggs, grate on a medium grater, chop the dill and garlic, mix everything with creamy horseradish.

Divide all the minced meat into portions, form a flat cake, place 1-2 tablespoons of egg-dill filling in the center of each.

Form cutlets, bread them in flour.

Fry the cutlets in grape seed oil on both sides until lightly browned. Bring to readiness in the oven and serve with sour cream and fresh herbs.

Recipe 2: simple and tasty buckwheat cutlets

You can cook these wonderful buckwheat cutlets if you have leftovers from yesterday buckwheat. But I assure you that having cooked them at least once, you will specially cook the cereal and make this dish quite often. And although there is not an ounce of meat in them, oddly enough, the cutlets taste delicious.

They have a pleasant buckwheat aroma, delicate and juicy texture, crispy crust and are liked by everyone without exception. Despite the fact that this dish is made from cereals, it turns out to be very nutritious and satisfying. By the way, such delicious buckwheat cutlets are perfect for eating during fasting, you just need to exclude the egg from the recipe.

• 450 g boiled buckwheat
• 225 g peeled potatoes
• 1 small onion
• 1 raw carrot
• 1 medium egg
• 2 heaped tablespoons breadcrumbs + for breading
• vegetable oil for frying

Three peeled potatoes on the finest grater and squeeze out excess juice (if you make a lean version, then leave everything as is).

Add boiled buckwheat, chopped onion, grated carrots, salt, pepper, a raw egg and crackers (they can be replaced with flour). Stir the cutlet mixture until smooth.

With slightly damp hands, form cutlets of any shape. Carefully bread each one on all sides.

Fry in the usual way in vegetable oil in a frying pan. Fry the cutlets over low heat without a lid for 7 - 10 minutes on each side until beautifully browned. Bon appetit.

Recipe 3, step by step: buckwheat porridge cutlets

You can easily and quickly prepare dietary buckwheat cutlets that are very tasty at home.

• Buckwheat porridge – 2 cups, 250 ml each
• Quail eggs - 4 pieces, or regular chicken egg - 1 piece
• Onions – 1 pc. medium in size.
• Wheat flour 1.5 tbsp. spoons
• A little spice: salt, dill, a mixture of peppers.

My buckwheat porridge was already cooked, I poured deep buckwheat into a bowl. I mashed the grains as best I could with a spoon, but didn’t try too hard. Yes, there are recipes where buckwheat is passed through a meat grinder, but as I imagined - how much to wash everything, I became lazy, and decided to do it my own way. Next, I finely chopped the onion. I put these gifts of nature and stores in a large dish, beat the eggs into the buckwheat, and added flour.

I peppered and salted the cutlet mixture just a little bit, since the buckwheat porridge was lightly salted before. I mixed everything thoroughly, pressing the buckwheat with a spoon again. I formed the buckwheat mince into a hemisphere for ease of forming cutlets.

I put a frying pan on the stove to heat up. I made cutlets from the minced meat, simply forming them in my palms. Added vegetable oil to the frying pan and carefully placed the future buckwheat deliciousness in it. I turned down the heat to low so that the food didn't burn. I fried it on one side, turned it on its side - rib. Once again it gave the edge the opportunity to undergo heat treatment.

When the side of the cutlet began to brown, I turned it over to the other unfried side. It took me about 12-15 minutes to fry with a low flame.

Recipe 4: Buckwheat cutlets with garlic and sour cream

You can prepare a wide variety of dishes with buckwheat. I recommend you a recipe for preparing delicious, and most importantly healthy buckwheat cutlets. The minced meat for such cutlets is prepared on the basis of buckwheat porridge with the addition of vegetable ingredients. Preparing our dish does not require much time or expensive ingredients. But despite this, the cutlets turn out tasty, light and tender. They will be a great treat at your dinner table.

• Buckwheat 200–250 grams
• Medium sized onions 1–2 pieces
• Medium sized garlic 2-3 cloves
• Sour cream 20% fat content 1 tablespoon
• Chicken egg 1 piece
• Wheat flour 2 tablespoons
• Salt to taste
• Ground black pepper to taste
• Vegetable oil for frying
• Breadcrumbs for breading cutlets

Sprinkle buckwheat on paper towel and distribute evenly over its entire surface. We sort out the buckwheat by hand and set aside any pebbles or dry grass that may be in the grain. Then you need to rinse it well. To do this, transfer the sorted buckwheat into a saucepan and pour running water into the same container. We drain several times and fill the container with water again. Afterwards, pour the cereal with the liquid into a sieve and let the water drain.

Transfer the buckwheat into a free pan and fill it with water at room temperature. It is very important to maintain the proportions of buckwheat and water. They should correspond to 1 to 2, that is, for 200 grams of buckwheat you need to take 400 milliliters of water, respectively, if there are 250 grams of buckwheat ingredient, then we take liquid at the rate of 500 milliliters.

Place the pan on medium heat and when the water with buckwheat boils, add a little salt to taste and mix everything lightly with a tablespoon. Cover the pan with a lid and cook for 15 minutes over medium heat until the amount of water is reduced by half. Then turn the heat down to low and cook the porridge for another 5-7 minutes. During this time, all the liquid should evaporate.

Afterwards, turn off the burner and wrap the pan with buckwheat porridge in a towel for 20 minutes so that it soaks well. Attention: since we will be preparing cutlets from buckwheat porridge, there is no need to add butter to our ingredient.

Using a kitchen knife, peel the onion. We rinse the vegetable under running water and transfer it to a cutting board, using kitchen knife cut the onion into 4 parts. Then place the onion pieces in a free bowl.

Place the garlic cloves on a cutting board and, pressing them with the handle of a knife, remove the husks.

When the buckwheat porridge has cooled to room temperature, grind it together with the onion and garlic into an electric meat grinder. Then add sour cream and flour to the same container and use a knife to break the shell of one egg over the bowl. After that, add salt and pepper, and then, using a tablespoon, mix all the ingredients well until smooth.

The minced meat is ready. Now we begin to form cutlets from buckwheat minced meat. To do this, we wet our hands with water, and then use them to take some minced meat from the bowl and manually form a small cutlet of 40-50 grams each. Then lightly press on it, making the cutlet flatter. The cutlets must be formed from minced meat into small ones so that they are well fried. Pour vegetable oil into the frying pan and place the container on medium heat.

There is no need to pour too much oil into the container, as this will make the cutlets very crumbly. When the oil has warmed up well, transfer the buckwheat cutlets into this container for a short distance from each other. Attention: before frying the cutlets, you can roll them in wheat flour or breadcrumbs.

First fry the cutlets over high heat on one side until golden brown, and then using a kitchen metal spatula, turn them over to the other side and also fry until golden brown on the other side. Afterwards, reduce the heat and continue cooking for another 5 minutes. Be sure to fry the cutlets under the lid. When the cutlets are ready, turn off the burner and, holding the pan with an oven mitt, use a metal spatula to remove them from the container. Transfer the buckwheat cutlets to an empty plate.

After the buckwheat cutlets have cooled a little, transfer them to a wide dish and serve. It is better to serve our cutlets with sour cream, sauce and vegetable salads. By the way, our buckwheat cutlets are good both hot and cold. This dish will conquer any gourmet. Enjoy your meal!

Recipe 5: buckwheat and potato cutlets (with photo)

Let's prepare cutlets from buckwheat and potatoes. You can add onion and egg to the resulting minced meat, just like in regular cutlets. Add spices to the minced meat according to your taste. We shape the cutlets as you wish, small or large, round or oval, etc. The cutlets turn out very fluffy and tasty. When the cutlets are hot, you won’t even immediately understand why they were cooked! You can even take these cutlets on a picnic. Let's start making buckwheat and potato cutlets!

• Boiled buckwheat - 1 cup.
• Boiled potatoes - 2 pcs.
• Egg - 1 pc.
• Onion - 1 pc.
• Hard cheese - 50 grams.
• Salt, pepper - to taste.
• Paprika - 0.5 tsp.
• Vegetable oil - to taste.
• Flour - 1 tbsp. l.

Peel the onion, cut into cubes, fry in vegetable oil. Mix boiled buckwheat and fried onions.

Boiled potatoes, mash with a fork or potato masher.

Add potatoes, vegetable oil (1 tbsp) to the buckwheat and mix. Then add the egg to the minced meat and mix again.

Grate the cheese on a coarse grater, add to the minced meat and mix.

Salt and pepper the minced meat, add paprika and mix.

Using wet hands, form the minced meat into cutlets and roll them in flour.

Place the cutlets in a heated frying pan and fry in oil until golden brown, first on one side.

Then turn the cutlets over and fry on the other side until cooked.

Place the fried cutlets on a paper towel to remove excess fat. Buckwheat and potato cutlets, served hot with sour cream or sauce. The cutlets turned out tender, fluffy and very tasty! Bon appetit!

Recipe 6: minced meat and buckwheat cutlets (step by step)

Buckwheat cutlets with minced meat, very tasty, the recipe with photos of the preparation of which I offer, are perfectly garnished mashed potatoes, pasta or boiled rice. It’s very tasty if you prepare a sauce separately, such as bechamel or tomato, and serve it with these cutlets.

• minced meat (pork and beef) - 500 g,
• buckwheat - 1 cup,
• water - 2 glasses,
• chicken egg - 1 pc.,
• onion - 2 pcs.,
• salt,
• spices,
• flour for breading,
• vegetable oil.

We sort out the buckwheat from the garbage and pierce it in the frying pan.

Then add salt and water to it, cover with a lid and simmer for 20 minutes. Then remove from heat and let stand covered for another 5 minutes.

Finely chop the peeled onion and sauté with butter until golden brown.

Ready chopped meat add buckwheat, sauteed onion, beat in an egg and add spices.

Mix the minced meat and form cutlets.

Pour oil into a heated frying pan and fry the cutlets on all sides, first over high heat to form a crust, and then turn off the heat and simmer under the lid.

Bon appetit!

Recipe 7: delicious buckwheat cutlets with cheese

Sometimes you want to arrange fasting days for yourself. But at the same time, cook something nutritious and tasty. The ideal dish would be buckwheat cutlets with cheese, which even children will enjoy eating. They are easy to prepare. Even a culinary beginner can handle this dish. So let's start cooking according to our recipe.

• buckwheat – 1 glass;
• water – 3 glasses;
• onion – 1 pc.;
• butter – 50 g;
• hard cheese – 100 g;
• vegetable oil for frying;
• eggs – 2 pcs.;
• flour or breadcrumbs;
• salt pepper

First you need to boil the buckwheat. To do this, you need to bring the water to a boil and add the cereal. Cook the buckwheat until the water has completely evaporated.

Peel the onion, wash and cut into medium cubes.

Grate the hard cheese on a coarse grater or you can cut it into small pieces.

Heat a frying pan and fry the onion in butter until golden brown.

Beat the eggs a little with a fork.

Salt and pepper.

Mix buckwheat, fried onions and cheese together. Mix everything well. Then pour in the beaten eggs and mix everything again.

Now you need to carefully form the cutlets and roll in flour. This must be done carefully, as the mass will fall apart. Therefore, you should not make the cutlets too large.

Fry the cutlets on both sides. Don't overcook them, otherwise they will be too dry.

Children love these cutlets very much. But since this is a fried product, they can only be given from 3 years of age.

Serve buckwheat cutlets with cheese along with tomato sauce. They harmonize perfectly with homemade low-fat mayonnaise. You can also eat them with lettuce leaves. Everything will depend on your taste preferences.

How to cook delicious cutlets

From the article you will learn how to cook light 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 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.

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, and almost everyone loves cutlets.
• Versatility. It can be prepared for breakfast, lunch or dinner. You can take it with you to work. It will come in handy festive 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

Exist different variants recipe 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 don’t 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 (grechaniky) 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 cereal in combination with meat components, it is 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. Stew under closed lid Spend 15 minutes or 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. Wash the buckwheat and pour 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 the 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 appetizing appearance, attracting 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 new taste, increased satiety, so it’s 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, the 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 buckwheat porridge with chopped onions, dry mushrooms or butter so that the cutlets can be sculpted without additional additives.

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