How to cook buckwheat cutlets - recipes for every taste. Buckwheat porridge cutlets Buckwheat cutlets for a child

Feeding children, and even some adults, with buckwheat porridge is sometimes very difficult. Either it is too dry for them, or it is too bland, or something else is wrong with the porridge. If you have already encountered this kind of problem more than once, then it is probably time to introduce your household members to a new dish for them at home - Greeks. On the one hand, this is a side dish, since it contains boiled buckwheat, on the other hand, a cutlet, since minced meat is still the main ingredient. Well, such additives to minced meat and buckwheat as juicy and bright carrots, a fresh egg and fatty sour cream will definitely not allow the Greeks to be dry and insipid.

Cook greechaniki according to this recipe at least once and do not hesitate - they will conquer your favorite fussy fads.

Required Ingredients:

Minced pork (or pork and beef) - 500 grams,
- boiled buckwheat - 250 grams,
- carrots - 1 pc.,
- onion - 1 pc.,
- sour cream - 2 tablespoons,
- chicken egg - 1 pc.,
- fine-grained oatmeal for breading,
- vegetable oil for frying vegetables,
- black pepper, salt - to taste.

How to cook Greek

Peel the carrots and onions and rinse with cold water, then finely chop the onions and grate the carrots on a coarse grater.

Fry the chopped vegetables in hot vegetable oil until soft, stirring occasionally so that they do not burn. Transfer the browned onions and carrots to a separate bowl and set aside until completely cooled.

To the cooled vegetables, shift the pre-boiled and completely cooled buckwheat and minced meat.


Add the required amount of sour cream there, beat in the egg, sprinkle everything with salt and pepper.


Thoroughly mix the mince.


With wet hands, form round cutlets from buckwheat and minced meat and roll them on all sides in finely ground oatmeal.


Fry the buckwheat in hot vegetable oil until golden brown, about 2 minutes on each side.


Transfer the fried buckwheat-meat cutlets into a ceramic form, cover it with a lid and place in an oven preheated to 180 degrees for 25-30 minutes.


Serve greechaniki with carrots as an independent dish - hot, with sour cream, herbs and fresh vegetables.

Nutritionists recommend eating buckwheat as often as possible. It contains all the necessary components, vitamins and minerals. This is a low-calorie product that is nutritious and excellent in taste. However, eating buckwheat porridge every day can quickly get boring. In addition to buckwheat porridge and cereal-based soup, you can make unusual and tasty meatballs with the addition of minced meat, onions, mushrooms, cheese and other ingredients. In this article you will find how to cook buckwheat cutlets, recipes with photos are simple and delicious.

Simple buckwheat cutlets

To cook delicious and simple buckwheat cutlets, it will take a minimum of time and available ingredients. To give the taste and aroma of meat, add a bouillon cube to the minced meat.

Components:

• Boiled buckwheat - 2 cups.
• Egg - 1 pc.
• Onion - 100 g.
• Breadcrumbs.
• Garlic - to taste.
• Bouillon cube.
• Oil for frying.

The composition of the cutlets does not include meat, however, thanks to the addition of a bouillon cube, it is difficult to distinguish cutlets from meat cutlets.

First you need to boil the buckwheat, and let it cool. Buckwheat should turn out crumbly. When cooking porridge, salt and spices should not be added.

Add dry egg, bouillon cube, garlic and onion to buckwheat. Grind the mass with a blender. Ready minced meat in appearance and consistency should resemble meat. Add salt, pepper and spices if necessary.

From the finished minced meat, it is necessary to fashion cutlets, roll in breadcrumbs and fry. Almost all the ingredients in minced meat are ready, so you don’t need to fry the cutlets for a long time.

Buckwheat cutlets with meat

To make buckwheat cutlets really tasty, you can add a little meat to their composition. Buckwheat cutlets with minced meat is a complete dish that will be an excellent breakfast, snack or a great option for dinner.

Components:

• Boiled buckwheat - 300 g.
• Minced chicken - 300 g.
• Onion - 150 g.
• Butter.
• Rusks or flour.
• Egg - 1 pc.

Boil buckwheat until tender. Grind the chicken with a meat grinder or blender. You can also use ready-made stuffing. Finely chop the onion. Break in the egg, salt and pepper. Grind the prepared mixture with an immersion blender.

Form meatballs from minced meat, and fry them in butter, previously rolled in breadcrumbs. To make the cutlets more tender and fluffy, after frying they can be stewed for 3-5 minutes.

Fragrant cutlets with buckwheat and carrots

Buckwheat cutlets turn out even more delicious if carrots are added to their composition. It will give the dish not only an appetizing yellow color, but also an incredible taste and aroma. To make the color of the cutlets even more golden, you can add a little curry.

Components:

• Boiled buckwheat - 400 g.
• Carrot - 200 g.
• Onion - 1 pc.
• Egg - 2 pcs.
• Curry to taste.
• Flour.

Buckwheat should be boiled to a state of crumbly porridge. Grind the carrots on a fine grater, chop the onion. Mix buckwheat, carrots, onions, eggs and spices. Their minced meat is made into meatballs, fried in butter or vegetable oil.

Buckwheat cutlets with mushrooms

During the fasting period, it is very difficult to cook delicious dishes. Therefore, the hostess has to show all her ingenuity. Buckwheat cutlets with mushrooms is a tasty and nutritious lean dish that your guests and even children will love.

Components:

• Buckwheat - 1 glass.
• Dry mushrooms - 50 g (when using fresh mushrooms, increase the amount by 4-5 times).
• Onion - 300 g.
• Rusks.
• Salt, pepper and dried herbs.
• Butter.

Rinse and boil the buckwheat. Dry mushrooms can be soaked overnight, or you can fill it with water and put in the microwave for 5-7 minutes.

Chop onion and fry. Finely chop the mushrooms, add to the onion, fry for 2 minutes. Add some water and simmer until the water has evaporated.

Pass buckwheat and mushrooms fried with onions through a meat grinder or chop with a blender. Then form cutlets and fry. This dish can be served with stewed cabbage or fresh vegetables.

Buckwheat cutlets are a great option for those who like to constantly diversify their table and follow the right diet. Buckwheat porridge cutlets are nutritious, saturate well, but at the same time provide a minimum amount of calories.

The recipes described below with photos show step by step how to cook simple and tasty buckwheat cutlets.

This recipe will not take much time and effort. And one more advantage - buckwheat cutlets can be made from that part of buckwheat that they simply did not eat. Throwing away food is a pity, so if you can still make a delicious dish out of it, why not do this useful thing?

• It will take no more than 30-40 minutes to prepare it.
• And the calorie content is minimal: 110 kcal per 100 g.

Ingredients

• 1 glass of buckwheat;
• 1 onion and carrots;
• 2 chicken eggs;
• 2 large spoons of flour or breadcrumbs;

How to cook buckwheat cutlets

Step 1. We cook buckwheat porridge: we sort and wash the grits, fill it with water (2 cups of water per 1 cup of buckwheat), add a little salt and cook from boiling over high heat for 7 minutes.

Step 2 We chop the onion quite finely, and the carrots can be grated on a fine grater. Add vegetables to boiled buckwheat, drive in 2 eggs there. You can also add a little flour (or semolina) - then the finished cutlets will definitely not fall apart.

Step 3 Thoroughly mix the minced meat, form cutlets. You can also roll them in breadcrumbs for reliability and to get a nice crust. Another option is to make a crust for buckwheat cutlets from wheat flour.

Step 4 And fry our cutlets over high heat (in any vegetable oil) - literally 3 minutes on each side. Buckwheat is already ready, so it makes no sense to keep the cutlets on fire for too long.

It turned out to be an excellent dish that will appeal to vegetarians, as well as those who fast or watch their figure. Yes, and gourmets will be able to appreciate these buckwheat cutlets for their unusual and appetizing appearance.

You can serve buckwheat cutlets with sour cream and vegetables; boiled potatoes or mashed potatoes are appropriate as a side dish.

How to cook buckwheat and potato cutlets

Many may be confused that you have to add flour or semolina to the "minced meat". Therefore, let's see how to make buckwheat cutlets using potatoes.

Ingredients

• 1 cup buckwheat (cook in 2 cups of water);
• 3 small potatoes;
• vegetable oil - 2 large spoons;
• salt and spices at your discretion.

How to cook step by step

Step 1. First, cook buckwheat until cooked - for this you need to boil it over high heat after boiling for literally 7-10 minutes.

Step 2 The next step is to rub the potatoes on a fine grater. Carefully wring it out with your hand - moisture must be removed to the maximum.

Step 3 Mix buckwheat with potatoes.

Step 4 We form meatballs. You can also roll them in breadcrumbs.

Step 5 It remains only to fry them in a pan - 5 minutes on each side will be enough.

Buckwheat cutlets with cheese

Ingredients

• 125 g of buckwheat;
• salt to taste;
• 2 eggs;
• ground black pepper;
• 1 large onion;
• butter - 60 g;
• hard cheese - 50 g;
• breadcrumbs - 70 g.

How to cook

Step 1. Rinse the buckwheat thoroughly under running water. Pour the cereal into a saucepan with boiling salted water and cook for about half an hour over low heat. Transfer the porridge to a blender and blend until smooth.

Step 2 We clean the onion from the peel and finely chop. Heat two tablespoons of butter in a frying pan and fry the onion in it until golden brown.

Step 3 We shift the onion frying into a warm buckwheat mass. Coarsely grate the cheese and add it to the buckwheat with onions. When the mass has completely cooled, add eggs to it and season everything with pepper, salt and spices. Mix well with your hands.

Step 4 Pour the breadcrumbs into a flat plate. In a frying pan, heat up the vegetable oil. We form small cutlets from minced buckwheat, bread them in breadcrumbs and put them in a frying pan with heated oil.

Step 5 Fry the cutlets over medium heat until golden brown on both sides. We shift the finished cutlets to a serving dish and serve with tomato sauce.

Buckwheat cutlets with cheese

And now a recipe in which a frying pan with hot oil is not needed. You can take the technologies described above as a basis - just bake cutlets in the oven for 20 minutes at a temperature of 180 ° C. And there is a more interesting option.

Ingredients

• buckwheat groats 500 g;
• the same amount of any minced meat (meat, chicken or fish);
• 1 chicken egg;
• some greenery;
• 1 onion;
• salt and spices at your discretion.

How we cook

Step 1. First, boil the buckwheat until half cooked - 5 minutes from the boil.

Step 2 Mix it with minced meat.

Step 3 We cut onions and herbs.

Step 4 Now we mix everything, form cutlets from minced meat and put it on foil or on a baking sheet (in this case, it is necessary to grease it with oil). Bake for 20-25 minutes at a temperature of 180 ° C (the oven must first be heated).

The result is a very tasty and interesting dish in its own way - buckwheat cutlets in the oven.

Buckwheat cutlets cooked in the oven

You can serve these cutlets with mashed potatoes, pasta or any other side dish. They are especially tasty with stewed cabbage - after all, this combination of tastes is one of the best.

And one more useful tip - you can initially add a little stewed mushrooms to the minced meat. Then the taste of the dish is greatly enriched.

Bon Appetit!

You can get buckwheat in any shops in the city, it has a low price, and it tastes good - just a unique product! Buckwheat contains vitamins of groups B, A, calcium, magnesium, copper and other substances that are beneficial for the body.

Delicious buckwheat cutlets are a good option for people who have excluded meat products from their diet or simply watch their diet and figure. There are many step-by-step instructions on how to properly cook juicy and tender cakes with and without meat in the oven, in a pan or in a slow cooker. We will give you only the best recipes for cutlets from this cereal.

Buckwheat cutlets: lunch options

While cooking fritters from cereals, you can add various components to them, which will add texture to the dish, change its color and influence the taste parameters.

For example, buckwheat can be mixed with mushrooms, potatoes, rice or cottage cheese. On top of the finished dish, you can decorate with grated cheese or put it inside the workpiece, use various spicy spices, herbs, herbs.

To prepare a hearty portion of cutlets, take crumbly cereals, boil it, add a bouillon cube and seasonings, onions, a chicken egg. Properly cooked porridge will make the consistency homogeneous, with her will be easy to work with. Mix all the ingredients with your hands or a blender. We sculpt balls from the finished mixture, bread in breadcrumbs, fry in a pan. Due to its useful composition, buckwheat dishes are light and have a pleasant taste.

Step-by-step recipe for cutlets with buckwheat and minced meat

This dish will appeal not only to an adult, but also to a child. It can be served as a hearty lunch or dinner.

To make soft and fragrant cutlets, it will take an hour of your time and such Ingredients:

• minced chicken - 500 g;
• buckwheat - 1 tbsp.;
• water - 2.5 tbsp.;
• bulb - 1 pc.;
• potatoes - 1 pc.;
• eggs - 3 pcs.;
• flour - 30 g;
• vegetable oil - 20 ml.

Cooking technology:

1. We sort out the cereal, rinse under cold running water, cook until tender for about 15 minutes.
2. We peel the vegetables, put them in a meat grinder, add minced poultry and chopped onions.
3. We drive two eggs into the resulting mass, salt, pepper.
4. Thoroughly knead the mixture until a homogeneous consistency.
5. For breading, beat the remaining egg vigorously with a whisk.
6. We form balls of minced meat, dip first in the egg mixture, and then in flour.
7. Fry in a pan until golden brown.
8. After that, cover with a lid, leave to simmer on low heat for 15 minutes.
9. Alternatively, you can remove it from the stove and put it in the oven for the same time.

To make the cutlets soft, add a small amount of milk.

In addition to chicken, you can take turkey breast, liver, or generally make minced fish. Liver cutlets are appetizing and healthy, as buckwheat has a lot of vitamins, amino acids and trace elements.

Buckwheat cutlets without meat baked in the oven

To make the dish less caloric and more lean, cook simple pancakes without meat. These meatballs can be frozen. They can be made in large quantities and fried when you get hungry. If you do everything right, you will get a crispy crust, delicate texture and juiciness in every bite.

You will need:

• cooked cereals - 230 g;
• potatoes - 1 pc.;
• bulb - 1 pc.;
• carrot - 1 pc.;
• egg - 1 pc.;
• breadcrumbs for breading - 2 tablespoons;
• vegetable oil;
• salt, spices, herbs.

Step-by-step instruction:

1. We rub the potatoes on a fine grater, squeeze all the juice out of it (if you are making a lean version, then it is better to leave the liquid).
2. We peel, then chop the onion, chop the carrots.
3. We combine all the ingredients, add buckwheat, egg, seasonings, herbs, crackers to them.
4. Stir vigorously until all lumps are gone.
5. We make an arbitrary shape and pan from all sides.
6. You can fry the blanks in a pan or put them on a baking sheet and bake in the oven.

Recipe for buckwheat cutlets with gravy

These meatballs can be served with or without sauce. The true buckwheat taste comes out in simple patties, but if you want a little variety, then make the most tender gravy. To prepare gravy, use tomatoes, sour cream, liquid cream, adjika.

Grechaniki in sour cream sauce

Try to cook a diet dish in a slow cooker to save more nutrients.

We will need such Ingredients:

• buckwheat - 1 tbsp.;
• sour cream - 1 tbsp.;
• onions - 2 pcs.;
• turkey - 400 g;
• ketchup - 1 tbsp;
• eggs - 2 pcs.;
• garlic - 2 cloves.

Begin cooking So :

1. Pour the cereal into the bowl of the multicooker, fill it with water, salt and set the “Multi-cook” mode for 15 minutes.
2. Mix turkey with boiled porridge.
3. We clean the onion with garlic.
4. Add vegetables to the meat mass, grind in a meat grinder.
5. Crack the eggs into the mixture, mix thoroughly.
6. We form rounds, lightly roll in flour from durum varieties.
7. We put to fry in a slow cooker, greased with a drop of oil, so that the cutlets do not burn.
8. Fry the remaining onion, add sour cream and ketchup.
9. Combine meatballs and gravy.
10. We bring to readiness by turning on the "Extinguishing" mode.

Serve hot and top with fresh dill or parsley.

To make lean steamed pancakes, use the same instructions, but exclude eggs from the recipe and cook the dish in a double boiler. This delicacy is in no way inferior to meat balls in taste and saturation.

Main photo: flipboard.com

Every housewife should know how to make buckwheat cutlets, because this appetizer helps out with a lack of time and unwillingness to cook meat dishes. The buckwheat left after dinner or lunch goes well with mushrooms or eggs, cutlets are formed from it and fried in butter.

There are a lot of options for what can be prepared from buckwheat porridge. It acts not only as a side dish for meat, fish or poultry, but also serves as an independent dish. Pancakes, zrazy are made from buckwheat, pumpkin or chicken are stuffed with it, porridge is combined with meat, lard and mushrooms. Even cutlets based on buckwheat are tasty and satisfying, they serve as a great idea for a snack or an independent meal.

Step by step video recipe

How to cook buckwheat cutlets

To properly cook buckwheat cutlets, you need to know some features. The first one is food preparation. You will need crumbly buckwheat, previously boiled in the usual way, a bouillon cube for taste or spices if desired, onions to give an appetizing flavor and eggs for a bunch. You can season the meatballs (Grechaniki) with garlic, dry paprika, roll in breadcrumbs or flour.

Do not forget about the salt - it will give the dish a finished taste. Cooled ready-made buckwheat should be seasoned with spices, beat an egg, add fried or raw onions, 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 mass is ready - all that remains is to mold cutlets, breaded 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, harvesting for future use and subsequent frying or baking. Boiled cereals, which may remain from another meal, must be seasoned with spices to taste, chopped with a blender. For flavor, the appetizer is seasoned with dill, garlic and onions, black pepper. After kneading, cutlets are formed from minced meat, 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 cook needs a recipe for buckwheat cutlets, then it is better to turn to trusted sources. It is optimal to choose a recipe for buckwheat with a photo in order to check the correctness of each cooking step. Beginners should first practice on the formation of lean cutlets with onions, and therefore mix minced meat, eggs, spices and other additional products into the cutlet mass, make meatballs with filling.

Cutlets with buckwheat and minced meat

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 150 kcal.
• Destination: for lunch.
• Cuisine: author's.

Cutlets with buckwheat and minced meat are considered the best dish for serving a child for lunch, because they perfectly saturate and energize. Useful cereals in combination with meat components practically do 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 rest of yesterday's.

• 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.

1. Sort buckwheat, wash, boil in salt water until tender. Twice with a meat grinder.
2. Mix with minced onions, potatoes, minced meat. Beat two eggs, mix, season with salt and pepper.
3. Shape into oblong patties, coat in flour and dip in beaten egg. Fry in a hot oiled pan until done. Stew under a closed lid for 15 minutes or spend 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.
• Servings: 4 persons.
• Calorie content of the dish: 146 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

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

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

1. Rinse buckwheat, pour cold water, boil, cook until tender and moisture evaporates. Leave to reach for 15 minutes, salt.
2. Fry mushroom slices with chopped onion for 15 minutes, pepper, cool, chop with a blender. Gradually add buckwheat to get a thick mass, season with chopped herbs.
3. Form meatballs, roll in breadcrumbs, fry on both sides until blush, cover and simmer for four minutes over low heat.

Buckwheat and potato cutlets

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 143 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Buckwheat and potato cutlets 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.

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

1. Rinse buckwheat, salt, pour water, boil. Cook buckwheat on low heat until cooked, mash with a fork, cool.
2. Peel potatoes, grate, squeeze juice, mix with buckwheat, form cutlets.
3. Fry until blush and crispy, garnish with chopped herbs.

Buckwheat cutlets with cheese

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 158 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

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

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

1. Pour buckwheat with salt water, cook until cooked, cool.
2. Cut the onion into small cubes, fry until soft, add to the cereal.
3. There also send coarsely grated cheese, eggs, pepper. Mix the minced meat until smooth and soft, mold the cutlets. Roll in flour, fry on all sides until golden.
4. Serve hot.

Homemade buckwheat cutlets

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 175 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Homemade buckwheat porridge cutlets differ in the 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 child's lunch. To give it a pleasant aroma, a chicken egg and fried onions are used, and the cutlets themselves are fried in butter or lard.

• meat - 100 g;
• buckwheat - half a glass;
• water - a glass;
• onion - 1 pc.;
• butter - 20 g;
• breadcrumbs - 20 g;
• eggs - 1 pc.

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

Lean buckwheat cutlets

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 121 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Buckwheat meatballs with a lean character will appeal to vegetarians, fasting people, or just losing weight and watching their figure. They can diversify the diet. Eggs and other products of animal origin are not involved in their manufacture. So that they do not fall apart during frying and keep the consistency of minced meat, buckwheat must be boiled until “smeared” - pour in plenty of water and keep until tender.

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

1. Pour the grits into a dry frying pan, ignite, cover with salted boiling water, cook until tender. Drain the remaining liquid, put 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 light blush.
4. Sprinkle veggie meatballs with fried onions when serving.

Buckwheat cutlets - cooking secrets

Famous chefs reveal the features, using which, the preparation of buckwheat cutlets will be on the shoulder of 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 right 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 butter the bottom a little;
• the optimal cooking time for 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 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 cutlets can be sculpted without additional additives.