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Hearty buckwheat cutlets are a healthy main dish that always comes out on a budget. To make it tasty, you need to spare no spices. You can diversify buckwheat cutlets with vegetable, mushroom and other additives.

Ingredients: a full glass of filtered water, half a glass of buckwheat, a large white onion, vegetable oil, salt, a little flour.

1. The cereal is calcined in a dry frying pan. Next, it is salted and cooked until the liquid is completely absorbed into the buckwheat.
2. The resulting porridge is placed in the refrigerator until completely cooled.
3. The onion is chopped into cubes and fried until golden.
4. The frying along with the fat is mixed with buckwheat and flour. The latter will need so much for the mass to keep its shape.
5. The “minced meat” is formed into flat cakes and fried in a frying pan.

Vegetarian cutlets are served with any sauce, sprinkled with herbs.

With minced meat

Ingredients: 2 cut glasses of filtered water, half a kilo of mixed minced meat (pork and beef), 1 tbsp. buckwheat, 2 pcs. onions, a large egg, rock salt, a little wheat flour, any spices.

1. The cereal is fried in a dry frying pan, then salted, filled with water, covered with a lid and simmered for 17-20 minutes. Next, the mass is removed from the heat and infused for 7-8 minutes.
2. The onion is finely chopped and sautéed until golden brown.
3. Roasted vegetables are added to the minced meat along with egg, salt and spices.
4. All that remains is to combine the meat mass with the prepared buckwheat and form the molds. They are breaded in flour and fried on both sides in a frying pan.

It’s delicious to serve cutlets with buckwheat and minced meat with ketchup and tomato slices.

With mushrooms

Ingredients: 40-50 g breadcrumbs, 730 g mushrooms, 2 tbsp. filtered water, a full glass of buckwheat, a bunch of parsley, 2 onions, vegetable oil.

1. The buckwheat is washed, filled with water and cooked until fully cooked. Salty.
2. Chopped mushrooms are fried with onion cubes and then chopped with a blender.
3. The mixtures from the first and second steps are combined and seasoned with chopped herbs.
4. Meatballs are formed, rolled in breadcrumbs and fried on both sides.

Ready-made buckwheat cutlets with mushrooms can be poured with a small amount of water and ketchup and simmered under the lid for a couple more minutes.

With added potatoes

Ingredients: a full glass of buckwheat, half a kilo of potatoes, table salt, 4 tbsp. spoons of white flour, any spices, vegetable oil.

1. The washed cereal is soaked for 3-4 hours. Next it is crushed with a blender.
2. Finely grated raw potatoes are added to the buckwheat.
3. The mass is salted and mixed with spices.
4. At the end flour is added.
5. After mixing, cutlets are molded from the “minced meat”, which remain to be fried on both sides until golden brown.

Garnish with vegetables and a portion of fresh salad.

Delicious buckwheat cutlets with cheese

Ingredients: half a glass of buckwheat, 2 large eggs, table salt, 110 g of soft cheese, onion, 30 g of wheat flour, refined oil, a full glass of water. How to cook cutlets with cheese is described below.

1. Buckwheat is boiled in salted water until fully cooked.
2. The onion is finely chopped and fried until golden brown, after which it is sent to the cereal.
3. Any soft cheese and eggs are laid out there. You can use any spices.
4. The minced meat is kneaded until smooth and cutlets are formed from it. The pieces are rolled in flour and fried on both sides until golden brown.

The dish is served hot with any sauce based on tomato paste.

Buckwheat porridge option

Ingredients: 70 g cereal, 2 garlic cloves, half a white onion, salt, large egg, 1 tbsp. a spoonful of buckwheat flour, 40 g each of stalked celery and breadcrumbs, half a bunch of fresh herbs, refined oil.

1. Buckwheat is boiled in salted water. Next, the container of food is wrapped in a blanket and left for about half an hour.
2. Onions are cut with herbs and celery.
3. For minced meat, the finished porridge is twisted with the mass from the second step.
4. An egg and other products stated in the recipe, except breadcrumbs, are added to the resulting mixture. The garlic is first passed through a press.
5. The mass is kneaded, cutlets are molded from it, which are breaded in breadcrumbs and fried on both sides.

Cutlets are served with fresh vegetables and sour cream.

Mini cutlets – buckwheat

Ingredients: 420 g of boiled buckwheat, 280 g of mushroom caviar, some wheat bran, large carrots, salt, vegetable oil.

1. Boiled cereal, along with finely chopped carrots and mushroom caviar, is passed through a meat grinder or crushed with a special blender attachment. You can simply take chopped mushrooms, first boiled and then fried
2. The mass for buckwheat is salted and kneaded well. Next, small round blanks are formed from it. During the sculpting process, for convenience, it is worth lubricating your hands with warm water.
3. The meatballs are rolled in chopped bran and cooked for a couple of minutes on each side in boiling oil.

The dish turns out to be very tender and soft on the inside and deliciously crispy on the outside.

In sour cream sauce in a slow cooker

Ingredients: 1 multicooker glass of buckwheat, a little flour, a glass of medium-fat sour cream, 2 onions, 370 g turkey, 1 tbsp. a spoonful of ketchup, 2 large eggs, fresh garlic to taste, salt.

1. The cereal is poured into a multicooker glass of filtered salted water, after which it is cooked under a closed lid for 15-17 minutes in the “Multicook” program. All liquid from the container should evaporate.
2. The bird is mixed with prepared buckwheat, garlic and onion (1 pc.), and then minced in a meat grinder.
3. Eggs are used for minced meat.
4. Cutlets are formed from the mixture, rolled in flour and fried in a suitable program in oil until golden brown.
5. The chopped second onion is fried in the remaining fat. Sour cream, ketchup are poured into it, and salt is added.
6. Fried cutlets are placed in the sauce.
7. The dish is prepared for another half hour in the “Stew” program.

To prepare vegetarianbuckwheat cutlets, you won't need expensive products or a lot of time. Despite such a simple recipe, the cutlets turn out very tasty, both hot and cold.

• 1 cup buckwheat
• 2 glasses of water
• 2-3 potatoes (medium size)
• spices (your choice)
• vegetable oil for frying

Preparing buckwheat cutlets:

1. Cook buckwheat porridge: rinse the buckwheat, add water and bring to a boil, then add salt, turn the heat to low and cook until tender.

   Buckwheat

2. Peel the potatoes and grate them on a medium grater (do not use a coarse grater, as they may not be fried).
3. Squeeze out excess juice with your hands.

   Grated potatoes

4. Mix the porridge with grated potatoes, add spices (I add ground black pepper, dry dill, etc.) and a pinch of salt. Mash well with a masher or your hands (if it’s not hot). Thanks to this, the buckwheat will become sticky and the cutlets will not fall apart.

   

5. Form cutlets.

   Formed cutlets from buckwheat porridge and potatoes

6. Fry in a small amount of vegetable oil for 3-4 minutes on each side (under a closed lid).

   Frying buckwheat cutlets

Bon appetit!

Alexandra

02/06/2012 at 11:23

It’s also very tasty to do this;
Boil the buckwheat, fry the mushrooms and onions, salt and pepper to taste and grind everything in a blender. Roll in flour and fry! Very tasty.. Everyone loves them very much!

07/02/2012 at 13:05

It is better, of course, that the buckwheat is well boiled. When you mix the potatoes with porridge, you need to knead them thoroughly with your hand to get a more homogeneous mass, then the cutlets will not fall apart.
But if suddenly they still don’t hold their shape well, just add a little sour cream or flour.

Vladimir

10/26/2015 at 10:09 pm

When squeezing the juice, do not pour it out, but let it settle for a little. After this, carefully drain, and the sediment that remains at the bottom is starch. Place it in the buckwheat-potato mixture and knead it very thoroughly with your hands. This will help keep the shape of the cutlets.

07/20/2012 at 19:57

I still made them in the oven, they turned out just as tasty, but for better benefit I coated the cutlets with a little oil on top, and they turned out almost like fried ones, with a crispy crust, with great sour cream

10/17/2012 at 16:51

I MADE THE SAME CUTLETS WITH PEARLY.

10/17/2012 at 22:25

The cutlets are just super, my husband now starts ordering them often)
Recently I prepared them a little differently, I simply soaked the buckwheat, added a couple of cloves of grated garlic, added 2 pieces of soaked rye bread since the cutlets were falling apart. At lunch, having surprised and tasted the cutlets, my mother thought they were meat cutlets, and for a minute she was even glad that we were meat eaters again. " src="http://vegetarianrecept.ru/wp-content/themes/Golden/smilies/icon_smile.gif" style="margin: 0px; border: none; padding: 0px;" /> When cold, they are also very tasty, you can make the same sandwiches from them with the addition of tomatoes, cucumbers, cheese, herbs, etc. (whatever you like)

11/21/2012 at 08:31

Yes, insufficient kneading of buckwheat is the main reason for cutlets falling apart

05/19/2013 at 16:13

If you add a little semolina to them, they will be denser, although they will lose their ekadashiness =)

Ekaterina K.

07/12/2013 at 00:07

I cook buckwheat cutlets using zucchini, onions and white bread. From the zucchini, grated on a coarse grater, you must squeeze out the juice, put it in a frying pan and add finely chopped onion. I fry this mixture in sunflower oil until it becomes soft. Then I cool it. And I use “yesterday’s” bread, because... dried out. I finely grind about 2 pieces of the loaf into crumbs with my hands. I mix all this with buckwheat, salt, pepper and knead it with my hands. Well-mashed buckwheat is easily shaped. But I actually wet my hands with water - it makes it easier to make cutlets, and roll them in flour, then fry them.

02.09.2013 at 12:32

Thank you for not letting the buckwheat of the day before yesterday go to waste. I couldn’t see her anymore)))
I ground the buckwheat porridge in small portions in a blender mill (next time I’ll use the immersion blender itself) - it has already become sticky. In the juicer I got small potato cake and already squeezed juice. Stir + salt, pepper.
They fit perfectly without sticking to your hands. I fried it, tried it. mmmmm.. I’m going to the store to buy sour cream... But what should I do with half a liter of potato juice?
It’s scary to even try.. I’m not a fan of vegetables.

10/05/2014 at 11:41

I've been making cutlets using this recipe for over two years now. My meat-eating husband asks me to cook them for guests too, to surprise them with delicious non-meat cutlets.
So, all this time I wanted a more buckwheat taste, which the potatoes somewhat overwhelm. Perhaps there is no secret and someone is already doing this, but for me it was a discovery to put buckwheat flour into the mixture, from buckwheat that was ground in a coffee grinder. And only one potato.
I really liked these cutlets. This is exactly what I always wanted.

I also always add fenugreek (shambhala) to the mixture for a “mushroom” taste.

03/23/2015 at 17:53

I have a suggestion for those who can’t make cutlets, you can add flaxseed flour to the minced meat. It will glue everything together) with flaxseed flour it’s delicious to make any vegetable cutlets: zucchini, carrots, cabbage. Tasty

How to cook delicious cutlets

From the article you will learn how to cook an easy 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 most 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 without eggs.

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, but almost everyone loves cutlets.
• Versatility. It can be prepared for breakfast, lunch or dinner. You can take it with you to work. It would also be appropriate on the holiday 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

There are different recipe options 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

For those who love vegetarian cuisine, there are many recipes available. Buckwheat cutlets are one such recipe. This dish will appeal to everyone who loves this porridge. And even those who are indifferent to her. Buckwheat cutlets are very tasty and filling. In this option, you can safely add different products. For example, vegetables or mushrooms. Imagine, try and be sure to find a recipe with the perfect taste for yourself.


Ingredients:
Buckwheat - 2/3 tbsp.
Raw potatoes - 1 pc.
Raw carrots - 1 pc.
Egg - 1 pc.
Onion - 1 pc.
Flour - 4 tbsp. l.
Vegetable oil - 4 tbsp. l.
Salt and spices are at your discretion.


Step-by-step photos on how to prepare the recipe:

Boil the buckwheat and crush it so that it does not crumble when making cutlets.

As a result, we should have about 1.5 tbsp. boiled porridge.


1. 
   Wash the potatoes, peel them and grate them on a fine grater. Squeeze out the juice with your hands.
   
2. 
   Beat in the egg.
   
3. 
   Place all ingredients in one bowl and mix.

   Form cutlets, roll them in flour and fry

4. 
   Place on a plate, pat dry with a paper towel. This is done in order to remove excess fat.

   Add greens.

   All is ready.
   

5. 
   Please come to the table!

   When we say the word “cutlet,” our mind’s eye imagines an appetizing-smelling minced meat product with a crispy crust. But few people realize that this dish can be prepared completely without meat. Cutlets can be prepared from cabbage, potatoes, carrots and other vegetables and even cereals. Many will say that this is no longer a cutlet at all, and has no taste, but how wrong they are. Try at least once to cook them not from minced meat, but, for example, from buckwheat. You will be surprised how tasty it is. And how pleasant it is to watch the surprised faces of household members and guests who gobble up and praise this dish, although just recently they argued that it simply couldn’t be tasty without meat!

   By the way, this option is perfect for vegetarians. They turn out quite filling. And if you cook them without eggs, then the dish can be served during Lent. Basically, they shouldn't disintegrate very much even without an egg. Therefore, if you or someone from your family or guests adhere to traditional fasts, be sure not to be lazy, but prepare this very tasty, and, importantly, healthy dish.

   Many have already heard about the benefits of buckwheat. It is not for nothing that our ancestors loved it, because for centuries they have observed how this porridge can have a positive effect on human health. This cereal is rich in plant proteins, which is why vegetarians love it so much. After all, it replaces meat protein with it. Just like any plant product, it contains a lot of carbohydrates, which saturate the body for a long time and give it the necessary supply of energy. This cereal contains vitamins B, A, E, PP, boron, silicon, molybdenum, potassium, calcium, chlorine, magnesium, phosphorus, sodium, iron and zinc. Acids include malic, citric and oxalic, as well as essential acids such as lysine and arginine. Thanks to such an extensive composition, this cereal has a positive effect on almost all organs of our body.

   High iron content has a beneficial effect on blood composition, increasing hemoglobin, and therefore improving all vital functions of internal organs. Microelements help cleanse the walls of blood vessels from harmful deposits (this is the effect of quarcetin). Rutin strengthens the walls of blood vessels. Very often, buckwheat is advised to be eaten by pregnant women during the postoperative period in order to reduce the risk of developing fetal asphyxia. In addition, it also contains a fair dose of folic acid, which is so necessary during pregnancy, and simply for all healthy people.

Buckwheat can be found in any stores in the city, it has a low price, and it has a good taste - simply a unique product! Buckwheat contains vitamins 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 are simply watching their diet and figure. There are many step-by-step instructions on how to properly cook juicy and tender flatbreads with or without meat in the oven, in a frying pan or in a slow cooker. We will give you only the best recipes for cutlets made from this cereal.

Buckwheat cutlets: lunch options

When preparing cereal pancakes, you can add different components to them that 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. You can decorate the finished dish with grated cheese on top or put it inside the preparation, use various spicy spices, herbs, and herbs.

To prepare a hearty portion of cutlets, take crumbly cereal, boil it, add a bouillon cube and seasonings, onions, and a chicken egg. Properly cooked porridge will make the consistency homogeneous, with her it will be easy to work. Mix all ingredients with your hands or a blender. Make balls from the prepared mixture, bread them in breadcrumbs, and fry them in a frying pan. Thanks to its healthy 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 adults, but also to children. You can serve it as a hearty lunch or dinner.

To make soft and flavorful cutlets, you will need an hour of your time and such Ingredients:

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

Cooking technology:

1. Sort out the grains, rinse under cold running water, and cook until tender for about 15 minutes.
2. Peel the vegetables, put them in a meat grinder, add minced poultry and chopped onions.
3. Beat two eggs into the resulting mass, add salt and pepper.
4. Mix the mixture thoroughly until it has a homogeneous consistency.
5. For breading, vigorously whisk the remaining egg.
6. We form balls from the minced meat, dip them first in the egg mixture and then in flour.
7. Fry in a frying pan until golden brown.
8. After this, cover with a lid and leave to simmer over 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 even make minced fish. Liver cutlets turn out to be appetizing and healthy, since buckwheat has a lot of vitamins, amino acids and microelements.

Buckwheat cutlets without meat, baked in the oven

To make the dish lower in calories and more lean, prepare simple pancakes without meat. These cutlets can be frozen. You can make a large quantity of them and fry them when you get hungry. If you do it right, you'll get a crispy crust, tender texture, and juiciness in every bite.

You will need:

• cooked cereal - 230 g;
• potatoes - 1 pc.;
• onion - 1 pc.;
• carrot - 1 pc.;
• egg - 1 pc.;
• breadcrumbs - 2 tbsp;
• vegetable oil;
• salt, spices, herbs.

Step-by-step instruction:

1. Grate the potatoes on a fine grater and squeeze out all the juice (if you are making a lean version, it is better to leave the liquid).
2. Peel, then chop the onion and chop the carrots.
3. We combine all the ingredients, add buckwheat, egg, seasonings, herbs, and crackers.
4. Stir the mixture vigorously until all lumps disappear.
5. We make any shape and bread it on all sides.
6. You can fry the preparations in a frying pan or place them on a baking sheet and bake in the oven.

Recipe for buckwheat cutlets with gravy

These cutlets can be served with or without sauce. The true buckwheat flavor comes through in the simple cutlets, but if you want a little variety, make a subtle gravy. To prepare the gravy, use tomatoes, sour cream, liquid cream, and adjika.

Buckwheat in sour cream sauce

Try preparing a dietary dish in a slow cooker to preserve more nutrients.

We will need these Ingredients:

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

Begin cooking So :

1. Pour the cereal into the multicooker bowl, add water, salt and set the “Multicook” mode for 15 minutes.
2. Mix turkey meat with cooked porridge.
3. Peel the onion with garlic.
4. Add vegetables to the meat mixture and grind in a meat grinder.
5. Beat the eggs into the mixture and mix thoroughly.
6. Form into round shapes and lightly roll in durum flour.
7. Place 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 cutlets and gravy.
10. We bring it to readiness by turning on the “Stew” mode.

Serve hot and sprinkle with fresh dill or parsley on top.

To make steamed lean 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 richness.

Main photo: flipboard.com