Nutritionists recommend consuming buckwheat as often as possible. It contains all the necessary components, vitamins and minerals. This low calorie product, which is nutritious and great 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 delicious cutlets 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, simple and tasty.

Simple buckwheat cutlets

To prepare delicious and simple cutlets from buckwheat, you will need a minimum of time and available ingredients. To add flavor and aroma to the 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 cutlets do not contain meat, but thanks to the addition of a bouillon cube, the cutlets are difficult to distinguish from meat ones.

First you need to boil the buckwheat and let it cool. The buckwheat should be crumbly. When cooking porridge, you should not add salt or spices.

Add to buckwheat dry egg, bouillon cube, garlic and onion. Grind the mixture using a blender. Ready minced meat appearance and the consistency should resemble meat. If necessary, add salt, pepper and spices to it.

Make cutlets from the prepared minced meat, roll in breadcrumbs and fry. Almost all the ingredients in the minced meat are ready-made, so there is no need to fry the cutlets for a long time.

Buckwheat cutlets with meat

To buckwheat cutlets have become truly tasty, you can add a little meat to their composition. Buckwheat cutlets with minced meat – full meal which will become great breakfast, a snack or a great option for dinner.

Components:

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

Boil the buckwheat until tender. Grind the chicken using a meat grinder or blender. You can also use already ready minced meat. Finely chop the onion. Beat in the egg, salt and pepper. Grind the prepared mixture using an immersion blender.

Form the minced meat into patties and fry them on butter, pre-rolled in breadcrumbs. To make the cutlets more tender and fluffy, after frying they can be simmered for 3-5 minutes.

Flavorful cutlets with buckwheat and carrots

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

Components:

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

Buckwheat should be boiled until crumbly porridge. Grind the carrots on a fine grater, chop the onion. Mix buckwheat, carrots, onions, eggs and spices. Make minced meat into cutlets, fry in butter or vegetable oil.

Buckwheat cutlets with mushrooms

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

Components:

• Buckwheat – 1 glass.
• Dry mushrooms – 50 g (if used fresh mushrooms increase the quantity by 4-5 times).
• Onion – 300 g.
• Crackers.
• Salt, pepper and dried herbs.
• Oil.

Wash and cook the buckwheat. Dried mushrooms can be soaked overnight, or you can add water and microwave for 5-7 minutes.

Chop the onion and fry. Also finely chop the mushrooms, add to the onion, fry for 2 minutes. Add a little water and simmer until the water evaporates.

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

Today I want to talk about how to cook tender, appetizing buckwheat porridge cutlets. Thanks to the breading, the cutlets are crispy on the outside and soft and homogeneous on the inside. They have a great variety of menu. Despite the fact that buckwheat cutlets are prepared without adding meat, they turn out nourishing and so tasty that even those who cannot imagine their life without meat dishes will like them. You can prepare them from freshly cooked buckwheat, or from porridge left over from lunch or dinner. Be sure to try it!

Ingredients

To prepare buckwheat porridge cutlets you will need:

water - 2 glasses;

buckwheat - 1 cup;

salt, black ground pepper- taste;

onions - 1 pc.;
carrots - 1 pc.;

egg - 1 pc.;

breadcrumbs- 3-4 tbsp. l.;

vegetable oil for frying.

Cooking steps

Rinse buckwheat V cold water several times, drain the water.

Pour into the pan clean water(2 cups of water for 1 cup of buckwheat), put on fire, bring to a boil, add salt (I add 0.5 teaspoon of salt to 2 cups of water). Add the washed grains, stir, cover and cook for about 15 minutes over medium heat (until the buckwheat is cooked). Cool the buckwheat porridge. You can use not only freshly cooked porridge, but also porridge left over from dinner or lunch.

Peeled carrots and onions are also passed through a meat grinder and added to the buckwheat.

Salt and pepper the twisted mass to taste (do not over-salt, as the buckwheat was salted during cooking), beat in the egg.

Mix the buckwheat mass well to obtain a homogeneous minced meat.

Fry buckwheat cutlets over medium heat until beautiful golden brown crust on both sides (2-3 minutes on each side).

Place the finished cutlets on a paper towel to remove excess oil.

Bon appetit!

If you haven't tried making homemade buckwheat cutlets yet, it's time to learn. First of all, it's fast and tasty. Secondly, it is very economical, especially if there is leftover from yesterday’s lunch or dinner. buckwheat. You just need to add a few components to it and you will get a completely new dish.

Taste Info Second: cereals

Ingredients

• buckwheat – 1 glass;
• dry bouillon cube – 1 pc.;
• eggs – 2 pcs.;
• onion – 1 pc.;
• garlic – 2-3 pcs.;
• oil - for frying;
• crackers - for breading;
• spices - to taste.

How to cook buckwheat cutlets at home

Sort, rinse and cook the buckwheat so that it turns out crumbly. When cooking, do not add too much salt, as later the buckwheat will combine with bouillon cube, and it is usually salty.

Let the finished buckwheat cool slightly and transfer it to a blender bowl. Crumble the broth cube there.

Beat the eggs into a blender.

Peel the onion and garlic, wash and cut into arbitrary pieces. Place them in a bowl with the rest of the prepared ingredients. Add spices (dried basil, dill, parsley; Provençal or italian herbs; ground black, white or pink pepper).

Now, using an immersion blender, blend all the ingredients until smooth. You should get a mass that resembles minced cutlet. You can initially put all the products in a bowl, and then chop them into food processor or a meat grinder (it is advisable to pass the mass through a meat grinder twice, this will make the cutlets more tender).

From the received buckwheat minced meat With wet hands, form round or oval patties.

Place breadcrumbs on a flat plate and roll each cutlet in them on all sides.

Fry the cutlets in a frying pan with well-heated vegetable oil until lightly browned. Long lasting heat treatment they do not require it, since boiled buckwheat was used, and others raw foods, type of meat, are not included in this dish.

Delicious buckwheat porridge cutlets are ready, serve them hot with fresh vegetables (sliced ​​cucumbers, tomatoes, bell peppers).

Teaser network

Buckwheat porridge cutlets with minced meat

This option can safely be called “two in one”, because it immediately combines meat dish, and side dish. Take absolutely any minced meat, based on your family’s preferences - chicken, beef, pork, turkey, mixed. If due to problems with the gastrointestinal tract you need diet cutlets, then do not fry them in a frying pan, but bake them in the oven.

Ingredients

• crackers - for breading;
• garlic – 2-3 pcs.;
• eggs – 1-2 pcs.;
• buckwheat – 200 g;
• minced meat – 750-800 g;
• onions – 1-2 pcs.;
• oil - for frying;
• spices - to taste.

Preparation

1. Boil the buckwheat with a little salt, cool, transfer to a wide bowl and add the minced meat.
2. Send it there chicken eggs. If they are small, you will need two eggs; if they are large, one is enough.
3. Peel the garlic and onion, wash and chop, you can do this in a blender or chop small cubes. Add to other ingredients. At the same stage, add a little salt and aromatic spices, which you usually use for meat dishes.
4. Now thoroughly mix the products together until you obtain a homogeneous cutlet mass.
5. Pour flour into a separate bowl. Make cutlets from the resulting minced meat, as you are usually used to doing. Dredge each one in flour on all sides.
6. Pour and heat oil into a frying pan, transfer the cutlets and fry on one side until an appetizing golden brown color. Then turn over to the other side and cover with a lid. Fry until done and transfer to a saucepan. Under the lid, the cutlets are already well fried, but if you want them to turn out even juicier, pour a little water into the pan and simmer over low heat.
7. Buckwheat cutlets with minced meat go well with light vegetable salad, and even better, serve them with tomato, mushroom or sour cream sauce.

Boiled buckwheat cutlets with cottage cheese and carrot sauce

Adding cottage cheese to buckwheat cutlets will give them special tenderness and juiciness. Cottage cheese can be replaced with grated hard, smoked sausage or processed cheese. And don’t forget about your home helpers; cook the cutlets in a slow cooker or double boiler, it will turn out even healthier.

Ingredients for cutlets

• buckwheat porridge – 1 glass;
• cottage cheese – 150-200 g;
• onion – 1 pc.;
• eggs – 2 pcs.;
• butter – 60-70 g;
• oil - for frying;
• flour - for breading;
• spices - to taste.

Gravy ingredients

• large onion – 1 pc.;
• carrots (medium) – 2 pcs.;
• oil - for frying;
• tomato juice or paste – 3-4 tbsp. l.;
• flour – 2 tbsp. l.;
• spices - to taste;
• fresh herbs - 1 medium bunch.

Preparation

1. Boil buckwheat in lightly salted water until tender.
2. Peel the onion, wash and finely chop. Heat vegetable oil in a frying pan and fry the onion.
3. Place boiled buckwheat, fried onions, and cottage cheese into a wide bowl. Beat eggs, add butter soft butter and spices to taste. Mix everything thoroughly until a homogeneous mass is obtained.
4. Make cutlets from the resulting buckwheat mince.
5. In a frying pan with well-heated vegetable oil, fry them on both sides until golden brown.
6. To prepare the gravy, cut the peeled and washed onions and carrots into strips. Fry the onion in vegetable oil until golden, then add the carrots, after 2-3 minutes add tomato juice or pasta, add flour. Mix everything well and fry for 2-3 minutes over low heat. Pour in water depending on how thick you want the gravy to be, add salt and pepper. Simmer for another 5 minutes, at the end add chopped fresh herbs.
7. Place tender buckwheat cutlets with cottage cheese on plates, generously drizzle with gravy and serve. You can add them boiled potatoes on the side

Buckwheat cutlets with mushrooms and gravy

Buckwheat cutlets with mushrooms according to this recipe are completely lean, they don’t even use an egg. So if you honor Orthodox traditions and observe church posts, this dish will definitely suit you. Take any mushrooms - frozen or fresh champignons(oyster mushrooms), dried forest mushrooms.

Ingredients

• buckwheat – 100 g;
• onion – 1 pc.;
• carrot – 1 pc.;
• mushrooms – 200 g;
• semolina – 1 tbsp. l.;
• starch – 1 tsp;
• spices - to taste;
• oil - for frying;
• ground crackers - for breading.

Preparation

1. Boil the cereal in slightly salted water, cool and grind in a blender. Exactly this kitchenware gives the desired paste-like consistency to the buckwheat when it can be molded.
2. Chop the prepared (peeled and washed) onions, carrots and mushrooms arbitrarily, but not very coarsely.
3. Fry the onion in vegetable oil in a frying pan until golden. Then add carrots here, stir, fry for a couple of minutes. Add the mushrooms to the vegetables, stir and let everything fry together until cooked. Now cool this mass slightly and also grind it in a blender.
4. Combine buckwheat and mushroom preparation, add starch and semolina for viscosity, salt and pepper, mix thoroughly until smooth.
5. Form cutlets with wet hands and generously dip them in breadcrumbs.
6. Fry over low heat until golden brown on both sides.
7. If you want, you can make cutlets only from vegetables and buckwheat, and cook from mushrooms delicious gravy. For it, onions, carrots, tomatoes and mushrooms are also fried, and then cream and spices are added. As soon as the cream boils, add white flour depending on the desired thickness of the gravy and cook for a couple of minutes, stirring constantly.
8. Place the cutlets on a plate and pour over mushroom sauce. It looks amazing - homely, cozy, tasty and appetizing!!!

How to cook delicious cutlets

From the article you will learn how to cook light 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 cooking. gourmet dishes. From the simplest and 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.

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 at the most various diseases. For those who want to lose weight, there are even special buckwheat diets.
• Buckwheat cutlets are prepared according to special recipe, which does not involve the use of eggs or dairy products. This the dish will do 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, and almost everyone loves cutlets.
• Versatility. It can be prepared for breakfast, lunch or dinner. You can take it with you to work. It will come in handy festive 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

Exist different variants recipe lean cutlets from buckwheat. 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 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 vegetable light 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. From finished mass Form cutlets, 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.
• Please note that the cutlets fry very quickly, so everything additional ingredients, which are placed in 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