Buckwheat cutlets – step by step recipes with photos. How to cook buckwheat cutlets with minced meat and lean

The content of the article

• What to cook from buckwheat porridge
• How to cook buckwheat cutlets
• Oven buckwheat cutlets
• Buckwheat cutlets recipe – recipe
• Buckwheat and minced meatballs
• Buckwheat cutlets with mushrooms
• Buckwheat and potato patties
• Buckwheat cutlets with cheese
• Homemade buckwheat cutlets
• Buckwheat meatballs
• Buckwheat cutlets – cooking secrets

Every housewife should know how to make buckwheat cutlets, because this appetizer helps out with a lack of time and a reluctance to cook meat dishes. Buckwheat remaining 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

There are a lot of options for what can be made from buckwheat porridge. It serves not only as a side dish for meat, fish or poultry, but also serves as an independent dish. They make pancakes, zrazy from buckwheat, stuff pumpkin or chicken with it, combine porridge with meat, lard and mushrooms. Even cutlets based on buckwheat are tasty and satisfying, serve as a great idea for a snack or an independent dish.

How to cook buckwheat cutlets

To properly cook buckwheat cutlets, you need to know some features. The first of these is the preparation of products. You will need friable buckwheat groats, previously boiled in the usual way, a bouillon cube for taste or spices if desired, onions to give an appetizing aroma and eggs for a bunch. Season the meatballs (buckwheat) with garlic, dry paprika, roll in breadcrumbs or flour.

Do not forget about salt – it will give the dish a finished taste. Season the cooked buckwheat with spices, beat the egg, add the fried or raw onions, grated garlic. You can mix the prepared meat with your hands, but it is more convenient to do this with a submersible blender. The mass is ready – you just have to mold the patties, breaded in breadcrumbs and fry in butter or vegetable oil.

Oven buckwheat cutlets

If you want to get a lean appetizer, then cutlets with buckwheat in the oven will come in handy. They lend themselves well to freezing, harvesting for future use and subsequent roasting or baking. Boiled cereals, which may remain with a different meal, need to season with spices to taste, grind with a blender. For flavor, the appetizer is seasoned with dill, garlic and onions, black pepper. After kneading the meat, cutlets are formed, laid out 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 chef needs a recipe for buckwheat cutlets, then it is better to turn to trusted sources. It is optimal to choose a buckwheat recipe with a photo in order to verify the correctness of each cooking step. Beginners should first work out on the formation of lean cutlets with onions, and therefore mix minced meat, eggs, spices and other additional products with the cutlet mass, make meatballs with filling.

Buckwheat and minced meatballs

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie dishes: 150 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: medium.

Cutlets with buckwheat and minced meat are considered the best dish for serving to the child for lunch, because they perfectly saturate and energize. Useful cereals in combination with meat components practically does not differ from pork or beef due to the harmony of taste and aroma. You can take not only raw buckwheat for cutlets, but also the remainder of yesterday.

Ingredients:

• minced meat – a pound;
• buckwheat – a glass;
• water – 2.5 glasses;
• onion – 1 pc.;
• potatoes – 1 pc.;
• eggs – 3 pcs.;
• flour – 30 g;
• vegetable oil – 20 ml.

Cooking method:

1. Sort buckwheat, wash, boil in salt water until tender. Twist the meat grinder twice.
2. Mix with minced onions, potatoes, and minced meat. Beat two eggs, mix, season with salt and pepper.
3. Form oblong cutlets, bread in flour, dip in a beaten egg. Fry in a heated oiled pan until cooked. Fry for 15 minutes under a closed lid or spend the same time baking in the oven.
4. Put sour cream when serving.
5. You can add a little milk to the mince for softness and sugar for taste..

Buckwheat cutlets with mushrooms

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content: 146 kcal.
• Destination: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

Buckwheat cutlets with mushrooms serve as an excellent dinner, are made on the basis of porcini mushrooms or champignons, seasoned with black pepper and dried paprika. If you wish, you can add a garlic clove or fresh dill to them to give the appetizer a pleasant aroma. A dish with tomato sauce, fresh or stewed vegetables is served, it looks good in hot or cooled form. How to cook buckwheat cutlets, described later.

Ingredients:

• buckwheat – a glass;
• water – 2 glasses;
• champignons – 750 g;
• onion – 2 pcs.;
• parsley – a bunch;
• breadcrumbs – 30 g;
• vegetable oil – 20 ml.

Cooking method:

1. Rinse buckwheat, pour cold water, boil, cook until cooked and the moisture evaporates. Leave to reach for 15 minutes, salt.
2. Fry the mushroom slices with chopped onions for 15 minutes, pepper, cool, grind with a blender. Add buckwheat a little to get a thick mass, season with chopped herbs.
3. Form the meatballs, bread, fry on both sides until a blush, cover and simmer for four minutes over low heat.

Buckwheat and potato patties

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie dishes: 143 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: medium.

Buckwheat and potato cutlets taste like pancakes, but look more attractive due to the formation of a delicious crispy crust. They are well combined with thick sour cream or tomato sauce, sun-dried tomatoes. Serve the best dish with fresh vegetables, mashed potatoes or boiled rice, seasoned with garlic and fresh dill.

Ingredients:

• buckwheat – half a glass;
• water is a glass;
• potatoes – 2 pcs.;
• vegetable oil – 20 ml.

Cooking method:

1. Rinse buckwheat, salt, pour water, boil. Boil buckwheat over low heat, knead with a fork, cool.
2. Peel, grate, squeeze the juice, mix with buckwheat, form patties.
3. Fry until blush and crisp, garnish with chopped herbs.

Buckwheat cutlets with cheese

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie dishes: 158 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: medium.

Buckwheat cutlets with cheese have a rich creamy taste and a delicate taste with a soft texture. For their production, it is better to take soft cheese so that it melts evenly when frying, forming a beautiful crust and mouth-watering appearance that attracts the attention of all guests or household members. If you show imagination, then the patties can be stuffed with cheese, so that when cut, it flows out appetizingly.

Ingredients:

• buckwheat – half a glass;
• water is a glass;
• eggs – 2 pcs.;
• soft cheese – 100 g;
• onions – 1 pc.;
• flour – 20 g;
• vegetable oil – 25 ml.

Cooking method:

1. Buckwheat pour salt water, cook until tender, cool.
2. Cut the onion into small cubes, fry until soft, add to the cereal.
3. Coarse grated cheese, eggs and pepper should be sent there. Stir the minced meat until smooth and soft, shape the cutlets. Roll in flour, fry on all sides until golden.
4. Serve hot.

Homemade buckwheat cutlets

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie dishes: 175 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Buckwheat cutlets at home differ in meat content in a 1: 1 ratio. Due to this, the appetizer acquires a new taste, increased satiety, so it is perfect for an adult or a 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 is a glass;
• onion – 1 pc.;
• butter – 20 g;
• breadcrumbs – 20 g;
• eggs – 1 pc.

Cooking method:

1. Boil the meat until tender, cut into small pieces.
2. Pour buckwheat with water, salt, cook until cooked, cool.
3. Twist the cereal with meat in a meat grinder, add chopped fried onions, beaten egg. Salt, pepper.
4. Blind meatballs, breaded in breadcrumbs, fry in melted butter until browning.

Buckwheat meatballs

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie dishes: 121 kcal.
• Destination: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

Buckwheat meatballs with lean character will appeal to vegetarians, fasting people, or just losing weight and watching their figure. They can diversify the diet. Their production does not involve eggs and other products of animal origin. So that they do not fall apart during roasting and keep the consistency of minced meat, buckwheat should be cooked until it’s “smeared” – pour plenty of water and keep until ready.

Ingredients:

• water is a glass;
• buckwheat – half a glass;
• onion – 1 pc.;
• vegetable oil – 25 ml.

Cooking method:

1. Pour the groats into a dry frying pan, calcine, cover with salted boiling water, cook until tender. Drain the remaining liquid, remove the porridge in the refrigerator until it cools completely.
2. Chop the onion, fry until golden.
3. Cut the resulting mass into pieces, each lightly fry in oil until a slight blush.
4. Sprinkle veggies with fried onions.

Buckwheat cutlets – cooking secrets

Well-known chefs reveal the features, using which, cooking buckwheat cutlets will be on the shoulder of any home cook:

• buckwheat cutlet recipe may include the addition of hot red pepper, soft curd, pumpkin or fried carrots;
• proper cooking of buckwheat will give the meatballs the desired consistency – it is optimal to use thick-walled dishes for this, and before the process calcine the cereal in a dry frying pan without oil, but you can also slightly oil the bottom;
• the optimal cooking time of buckwheat is 15 minutes, it should be cooked under a closed lid, not mixed in the process;
• after readiness, which is determined by the absorption of water, the porridge should be held without fire under the lid for about 10 minutes – so it will stomp and reveal the taste better;
• right in the process of cooking, you can season the buckwheat porridge with chopped onions, dried mushrooms or butter, so that the patties can be sculpted without additional additives.