Cutlets from buckwheat will taste to everyone

Every person in the diet must have tasty meat dishes. From meat, as you know, you can cook and pilaf, if you add it to rice, meat soup or borscht, where this important ingredient will add fat to the broth, nutritional value and special taste to the first dish. One of the indispensable additives to the side dish are meat cutlets. They will suit both to a potato, and to rice, and to macaroni, and to any other side dishes.

Well, those who prefer a vegetarian or easy-to-digest food, or those who do not have meat in the house, may not be upset: there are a lot of recipes for cooking cutlets from various foods that completely exclude meat or allow for partial use of meat .

One of the interesting recipes for cooking cutlets, which will appeal to all lovers of unusual dishes, is based on the use of all well-known, tasty and useful cereals.

We offer you a recipe for dishes - cutlets from buckwheat.

To begin with, that cutlets from buckwheat are quite interesting to your liking. Many of those who tried these cutlets and did not know what they were made of, they assumed that they contain fish fillets, but there were no fish ingredients at all. Buckwheat groats are less caloric than meat, so dishes from it will suit those who follow their figure. So, let's start our story, how to cook cutlets from buckwheat.

Cutlets from buckwheat

To prepare this dish you need such products: buckwheat, a small amount of water, flour, butter, onion, salt and seasonings.

First you need to cook the usual buckwheat porridge. After it is ready, we spread a finely chopped onion on a hot frying pan and fry it a little. This onion is mixed with buckwheat. The next stage of cooking will be the addition of flour and salt to taste. Everything is thoroughly mixed, the time is given for the minced meat to cool, and then the egg is broken and then everything is mixed again. The mixture is sprinkled with black pepper, can be dill. And here comes the final stage of cooking cutlets from buckwheat. We warm the vegetable oil in a frying pan, in parallel we form small minced meatballs. We start to fry, having laid out cutlets from buckwheat in a frying pan.

Ready cutlets on a dish can be decorated with fresh sour cream and sliced or whole green branches.

Beef cutlets from buckwheat can be as we described them in our first recipe, but other cooking options are possible. Let's get acquainted with the second recipe.

Cutlets from buckwheat with mushrooms

You will need almost the same ingredients as in the first recipe, just add mushrooms. You choose them at your own discretion. It can be both mushrooms and oyster mushrooms. We need 700-800 grams.

The most interesting procedure here is the preparation of mushrooms for minced meat. First, the onion is taken, shredded, a little fried in a frying pan. Then pour the cut mushrooms and fry for ten or fifteen minutes stirring thoroughly. When the prepared mushrooms and onions cool down after frying, they are crushed with a blender and added to ground meat, like the usual cutlets from buckwheat.

After the cutlets are formed, they are crumbled in breadcrumbs, this will give them a pleasant color and add crispy crust. Then proceed to the frying process. It remains only to wait for their readiness and submit to the table with a side dish and a delicious sauce. The success of your household is guaranteed. Cutlets with their own taste will surprise your friends, and after such a treat guests in your house will become much more, because everyone will never give up the offer to taste delicious, mouth-watering and ruddy cutlets from buckwheat with mushrooms made by your kind, caring hands.