Ingredients for cooking lean buckwheat cutlets
- Buckwheat groats 1 cup
- Purified water 2 cups
- Potato 3 pieces (medium)
- Wheat flour 100-150 grams
- Salt to taste
- Ground black pepper to taste
- Dill to taste
- Turmeric to taste
- Paprika to taste
- Vegetable oil as needed
- Main ingredients: Potato, Buckwheat, Flour
- World CuisineUkrainian Cuisine
A glass (capacity 200 milliliters) - 2 pieces, a stove, baking or parchment paper, a colander, a non-stick pan with a thick bottom and a lid (capacity 1 liter), a kitchen knife, a cutting board, a fine grater, a deep bowl - 2 pieces, a deep plate, a tablespoon, a potato crusher, a frying pan with a lid, a kitchen spatula, a serving plate.
Cooking lean buckwheat cutlets:
Step 1: prepare buckwheat.
So, you decided to cook cutlets for this wonderful recipe? If so, then let's get started! First of all, pour purified water into a deep saucepan and put it on medium heat, let it boil. Then we cover the countertop with a sheet of baking or parchment paper, pour the necessary amount of buckwheat onto it and sort it out, removing any kind of rubbish. Then we discard the cereal into a colander, rinse thoroughly and leave it in the sink until use.
Step 2: boil buckwheat.
When the water in the pan begins to boil, reduce the heat to a minimum, season the bubbling liquid to taste with salt, pour the buckwheat that has had time to dry, cover the dishes with a lid so that there are no cracks, and cook the porridge until cooked for 20 minutes, without stirring.
Step 3: prepare the potatoes.
While buckwheat is being prepared, we peel the potatoes with a sharp kitchen knife, thoroughly rinse them, dry them with paper kitchen towels and chop them into a deep bowl with a fine or medium grater, do not use a large one, this vegetable can be fried poorly during heat treatment!
Step 4: prepare the potato-buckwheat mixture.
As soon as the buckwheat is ready, transfer it to a deep bowl. We send potatoes chopped on a grater there, having previously squeezed it well out of excess juice. Then season these products to taste with salt, black pepper, dried dill, turmeric and paprika. Mix thoroughly, and also knead everything with a crush for about 5-7 minutes, so that the mass becomes more like a puree. Then we put in it a tablespoon of sifted wheat flour, and pour the rest into clean deep dishes. After that, again loosen the potato-buckwheat mixture until smooth and move on.
Step 5: form the lean buckwheat cutlets.
We pick up a tablespoon of buckwheat mass, put it in a dry palm, form an oval or round cutlet 1-1.5 centimeters thick, roll it in wheat flour and transfer it to a cutting board. In the same way we sculpt the rest of the lean products and proceed to the next, almost final step.
Step 6: fry lean buckwheat cutlets.
We put a frying pan on moderate heat and pour a little vegetable oil into it. After a few minutes, lower the first batch of cutlets into the preheated fat, cover them with a lid and fry on one side 3-4 minutes. Then, with the help of a kitchen spatula, we turn the appetizing lumps on the other side and prepare them in the covered form as much, that is, 3-4 minutesfor which this yummy will reach full readiness. As soon as the cutlets are lightly browned, move them to a large flat dish and do the rest as well, in the end it should go out about 9-12 pieces.
Step 7: serve the buckwheat cutlets.
Lenten buckwheat cutlets are served hot as a full-fledged vegetarian main course for lunch or dinner. Serve them on a large flat dish or immediately in portions on plates together with your favorite side dish, for example, a salad of fresh vegetables, pasta, rice, sauces based on tomatoes or lean mayonnaise. Cook with love and enjoy delicious food even on fasting days!
Enjoy your meal!
- the recipe contains a fairly wide range of spices, but they are not essential, use any spices, as well as dried herbs, which season dishes of meat, vegetables or cereals;
- if cutlets are not molded! The problem may be that they are poorly mashed, as well as ground meat, or they put a little potatoes in it. Also, sometimes this can happen due to the fact that buckwheat is poorly boiled;
- if desired, a little fresh chopped greens of dill, parsley, cilantro or basil can be added to the potato-buckwheat mass.