Potato Cutlets With Buckwheat, Recipe With Photo

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Ingredients

Buckwheat groats - 80 grams;

Potatoes - 500 grams;

Bulb onions - 1 pc;

Mushrooms - 200 grams;

Breadcrumbs - 3 tablespoons;

Vegetable oil - 30 ml;

Salt - 0.5 tsp;

Ground black pepper - on the tip of a knife.

• 999 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step by step recipe with photo

Recently I have brought to life yet another culinary experiment, and I was pleasantly surprised. I would never have thought that a combination of potatoes and buckwheat could be so delicious. I suggest you try an interesting version of vegetable cutlets, which are also great for those who follow a lean or vegetarian diet. Cutlets are prepared quickly, simply, and always turn out delicious - the main thing is to follow the recipe.

To cook potato cutlets with buckwheat, we need ingredients that are almost always found in the house of any housewife, that is, you can cook cutlets whenever you want. These are potatoes, buckwheat (unground), onions, vegetable oil, bread crumbs, and mushrooms. Fresh herbs are needed to decorate the dish before serving. We wash the potatoes and boil them in their uniforms.

We wash the buckwheat, and cook in a ratio of 1: 2 with water, add 1/5 teaspoon of salt.

Onions need to be peeled, washed and cut into small cubes.

Preheat the pan and pour in 1 tablespoon of refined oil. Fry the onion over low heat until golden brown, then transfer it to another dish.

Boiled potatoes need to be peeled and grated on a coarse grater. I came across a variety of potatoes, which crumbled during cooking, this can be seen in the photo. Because of this, the potato-buckwheat minced meat turned out to be more uniform, since the potatoes did not stick together into lumps.

In a deep bowl, mix potatoes, buckwheat, fried onions, salt and pepper. Mix all the ingredients thoroughly, you should get a mass in consistency resembling plasticine. From this mass we make cutlets of arbitrary shape. To prevent the "minced meat" from sticking to your hands, they must be constantly soaked in water.

Pour breadcrumbs into a saucer, and roll each potato-buckwheat cutlet in them.

We continue to sculpt cutlets, and roll them in breadcrumbs. From the indicated amount of ingredients, about 15-16 medium-sized cutlets are obtained.

Heat 2 tablespoons of vegetable oil in a frying pan. Gently lay out the potato-buckwheat cutlets and fry on each side for 5 minutes. The fire must be lowered, and make sure that the patties are fried until an appetizing golden crust, and not brown. Ready cutlets can be laid out on paper napkins to remove excess oil.

Wash fresh (or frozen) mushrooms and cut them finely. Any mushrooms are suitable, but if you use forest mushrooms, then you first need to boil them for 30 minutes in salted water, and then put them in a colander.

Fry mushrooms in a preheated pan for 10-15 minutes, salt. If the pan has a non-stick coating, then you can fry without oil. At the end of frying, add 50 ml of boiled water, and simmer the mushrooms for several minutes.

Serve cutlets with fresh herbs, mushrooms and mushroom gravy. If the cutlets are not eaten right away, the gravy will be absorbed and give the potato cutlets with buckwheat a light mushroom flavor.

Enjoy your meal!