How to cook buckwheat cutlets lean. Buckwheat cutlets - step by step recipes with photos

27.08.2020

How to make buckwheat cutlets, every housewife should know, 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.

What to cook from buckwheat porridge

Options for what is possiblecook with buckwheat, lots of. It acts not only as a side dish for meat, fish or poultry, but also serves 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.

How to cook buckwheat cutlets

To get it right cook buckwheat cutlets, you need to know some features. The first one is food preparation. You will need crumbly buckwheat, pre-boiled in the usual way, a bouillon cube for taste or spices as desired, onion to give appetizing aroma and eggs for the 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 onion, grated garlic. Can be mixed minced meat by hand, 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 needsbuckwheat cutlets recipe, 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.
Calorie content of the dish: 150 kcal.
Destination: for lunch.
Cuisine: author's.

Cutlets with buckwheat and minced meatare considered the best dish for serving a child for lunch, because they perfectly saturate and energize. Healthy cereal in combination with meat components, it practically does not differ from pork or beef due to the harmony of taste and aroma. You can take for cutlets not only raw buckwheat but also the remnant of yesterday.

Ingredients:

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.

Cooking method:

Sort buckwheat, wash, boil in salt water until tender. Twice with a meat grinder.
Mix with minced onions, potatoes, minced meat. Beat two eggs, mix, season with salt and pepper.
Shape into oblong patties, coat in flour and dip in beaten egg. Fry in a hot oiled pan until done. Put out under closed lid 15 minutes or the same time spent baking in the oven.
Add sour cream when serving.
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 mushroomsserve as an excellent dinner, are 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. The dish is served with tomato sauce, fresh or stewed vegetables, it looks good hot or cold. How to cook buckwheat cutlets is described below.

Ingredients:

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

Cooking method:

Rinse buckwheat, pour cold water, boil, cook until tender and moisture evaporates. Leave to reach for 15 minutes, salt.
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.
Form meatballs, roll in breadcrumbs, fry on both sides until blush, cover and simmer for four minutes over low heat.

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 cutletsthey taste like potato pancakes, but look more attractive due to the formation of an appetizing crispy crust. They go well 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.

Ingredients:

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

Cooking method:

Rinse buckwheat, salt, pour water, boil. On low heat until cooked, mash with a fork, cool.
Peel potatoes, grate, squeeze juice, mix with buckwheat, form cutlets.
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 cheeserich creamy taste and 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.

Ingredients:

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

Cooking method:

Pour buckwheat with salt water, cook until tender, cool.
Cut the onion into small cubes, fry until soft, add to the cereal.
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.
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 snack acquires new taste, increased satiety, so it is perfect for lunch for an adult or a child. To give it a pleasant aroma, a chicken egg and fried onions are used, and the cutlets themselves are fried in butter or lard.

Ingredients:

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

Cooking method:

Boil the meat until tender, cut into small pieces.
Buckwheat pour water, salt, cook until tender, cool.
Twist the cereal with meat in a meat grinder, add chopped fried onion, beaten egg. Salt, pepper.
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 be diversified dietary ration. Not involved in their manufacture. chicken eggs and other products of animal origin. 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.

Ingredients:

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

Cooking method:

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.
Chop the onion, fry until golden.
Cut the resulting mass into pieces, each lightly fry in oil until a light blush.
Sprinkle veggie meatballs with fried onions when serving.

Buckwheat cutlets - cooking secrets

Celebrity chefs reveal the features they use tocooking buckwheat cutletswill be on the shoulder of any home cook:

a recipe for buckwheat cutlets may include hot red pepper additives, soft cottage cheese, pumpkins 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.

Video: Buckwheat cutlets

Calories: Not specified
Cooking time: Not specified

Cutlets can be prepared not only from meat, fish or chicken. Minced meat is just chopped products, which means it can be made from vegetables and even cereals. The last two options are perfect as meatless recipes, provided that the egg will not be added to the minced meat. You can replace it with flour, semolina, chopped oatmeal, breadcrumbs or make the minced meat homogeneous and very viscous so that the patties can be easily formed and turned over.
Lenten buckwheat cutlets with mushrooms is a very tasty, satisfying, healthy dish, and you can cook it not only on fasting, but also on ordinary days. The taste of buckwheat cutlets with mushrooms is in no way inferior meat cutlets, and without knowing their composition, you would never guess that there are a minimum of ingredients in cutlets - buckwheat, fried onion with carrots and mushrooms. The taste of lean cutlets can be shaded with spices, seasonings, tomato sauce, homemade adjika Or make a lean bechamel sauce. As you can see Lenten table it is not only salads and soups, it can also be healthy, varied and tasty. In addition to cutlets, try more.
Lean buckwheat cutlets - recipe.
Ingredients:
- buckwheat (dry) - 2/3 cup;
- water - 1.5 cups;
- onions - 2 large onions;
- mushrooms (champignons) - 200-250 gr;
- carrots - 1 small;
- vegetable oil - 3-4 tbsp. l;
- ground black pepper - 0.5 tsp.
- basil - 0.5 tsp;
- paprika - 0.5 tsp;
- salt - to taste;
- wheat flour or breadcrumbs - 4-5 tbsp. l (for breading).

Recipe with photo step by step:

To prepare lean cutlets from buckwheat, we sort out the groats, fill them with cold water and rinse several times until the groats become clean. Fill the cereal with cold water at the rate of 1 part of the cereal 2 parts of water. In our case, for 2/3 cups of buckwheat we take 1.5 cups of water. Bring to a boil, salt to taste and cook buckwheat for 20 minutes over low heat under a lid until fully cooked. During cooking, you can stir the cereal 1-2 times so that it boils evenly ( loose buckwheat we don't need).

While the buckwheat is cooking, prepare the vegetables and mushrooms. Cut the onion into small cubes or half rings. Take large bulbs the size of a medium apple or even larger. Don't worry, there won't be many onions. It perfectly coexists with buckwheat and gives taste to ready cutlets.

We take a small carrot. Three on a fine or coarse grater - as you prefer.

Fresh champignons cut into small cubes or slices.

Heat up in a frying pan 1-2 tbsp. l. vegetable oil. First, add the onion to the pan and fry until soft and translucent. As soon as the onion begins to turn pink or golden, pour carrots to it. Saute for 5 minutes until the onion is browned.

Add mushrooms to vegetables. Salt to taste, fry the mushrooms until all the juice has evaporated. Then season with spices (black pepper) and continue to fry until tender.

Cool the buckwheat and mushrooms with vegetables a little. Transfer to a blender. Grind to almost smooth puree.

We should get a viscous mass from which it will be possible to mold cutlets. If there is no blender, then skip the buckwheat with mushrooms and vegetables through a meat grinder - the result will be the same.

Add minced meat to your liking. Season with spices (take half a teaspoon of ground black pepper, paprika and basil). Mix everything thoroughly and let the minced meat brew for 5-7 minutes.

Pour flour or breadcrumbs onto a plate. Wet hands under cold water. We collect half a tablespoon of minced meat and form round or oval buckwheat cutlets for fasting.

We spread the cutlets on flour or breadcrumbs and roll on all sides. The stuffing is dense, and the cutlets keep their shape perfectly.

When all the cutlets are done, pour vegetable oil into the pan and heat it well. Put the cutlets in hot oil at a small distance from one another. Fry first on one side until golden brown.

With a spatula or two forks, turn the cutlets over and fry on the other side. The cutlets will turn out darkish, but this is not due to the fact that they are overcooked, but because of the color of the minced meat.

Serve lean buckwheat cutlets with mushrooms hot until the crust is dense and crispy. You can supplement them with homemade pickles, marinades, salads from fresh vegetables, various lean sauces, tomato juice, sauerkraut or pickled cabbage. Bon Appetit!

Every year more and more people return to the bosom of Orthodoxy. Unfortunately, 70 years of theomachism led to the fact that the connection between generations was broken. In other words, the traditions, which for centuries the believers joined in the family from an early age and learned from their grandparents, are unknown to many. Moreover, they are not familiar to many representatives of the older generation, as they grew up at a time when they could be punished for their observance, and very seriously. Therefore, today many are interested in what dishes can be eaten during the 40 days preceding Easter.

A few words about how to fast according to the canons of the Orthodox Church

According to the established tradition, believers are ordered to observe the strictest abstinence on the first day and on when they should not eat food at all and limit themselves only to drinking cold water. As for the remaining 40 days preceding Easter, the Orthodox should only eat fresh or pickled, salted, pickled or dried vegetables and fruits, as well as nuts. On Tuesdays and Thursdays, you can eat boiled food, but without the addition of vegetable oil. But on Saturday and Sunday, it is allowed to eat boiled and fried hot dishes, including lean buckwheat cutlets with mushrooms, cooked in vegetable oil. In addition, on Palm Sunday and the feast of the Annunciation, fish may be included in the menu.

Buckwheat cutlets with mushrooms: recipe in post

As you can see, on the eve of, for example, Easter, serious restrictions are imposed on believers regarding the consumption of food. Therefore, on Saturday and Sunday, they should try to recuperate and get enough vitamins and minerals so as not to harm their health. A good choice are buckwheat cutlets with mushrooms. Recipes with photos so satisfying and healthy food help you prepare them in the best possible way. So you can please your loved ones without violating established traditions.

Buckwheat cutlets with mushrooms (recipe) lean

Such tasty dish getting ready different ways. For example, traditionally in Russia they were prepared from 1 glass of buckwheat, two glasses of water, a pinch of salt, 800 g of oyster mushrooms or forest mushrooms(can be dried, soaked in three heads of onions, a pinch of black ground pepper; fresh parsley and / or dill. You will also need breadcrumbs and vegetable oil for frying.

Cooking cutlets according to a lean recipe

How to cook:

sorted and washed buckwheat you need to rinse, pour two tbsp. water and bring to a boil;
reduce the heat, cover the pan with a lid and boil until there is no water left in the dishes;
wrap the dishes with porridge with a towel and wait 10-15 minutes;
while the porridge comes, cut the washed mushrooms into slices;
peel the onions and finely chop along with the herbs;
fry onions and mushrooms in a pan in a small amount of vegetable oil;
scroll the contents of the pan through a meat grinder (you can use a blender);
add porridge and greens;
salt and pepper;
mix;
moisten hands and form “thick” cutlets;
fry in vegetable oil.

These buckwheat patties with mushrooms (recipe without eggs) are ideal for those who are fasting, as they do not contain any ingredients prohibited during Christian fasts.

Options for those on a diet

From buckwheat with mushrooms, it is also suitable for those who have given up meat, but love to eat deliciously. In this case, they can be cooked, including other ingredients that are not suitable for fasting people in the “minced meat”:

1 st. buckwheat;
seasonings and salt;
2 onions and the same number of potatoes;
1 egg;
0.5 kg of champignons;
0.5 bunch of dill;
vegetable oil, preferably olive;
breadcrumbs for breading.

Cooking meatballs with eggs

How to cook:

brew buckwheat porridge on water with the addition of salt;
fried on olive oil finely chopped mushrooms and onions;
all ingredients, including potatoes, are placed in a blender bowl and beat until a homogeneous mass is obtained;
add greens;
pepper, if necessary, add salt;
hands dipped in cold water, sculpt cutlets;
the egg is beaten and the cutlet is dipped in it;
roll it in breadcrumbs;
since all the ingredients except the greens have been heat-treated, it is enough to fry the cutlets on each side for only 2-3 minutes.

By the way, such a recipe for buckwheat cutlets with mushrooms with an egg is also suitable for feeding children over 5 years old. However, in this case, mushrooms need to be taken twice as less.

Cutlets cooked from buckwheat and mushrooms in the oven

This option is suitable for those who try to consume as little oil as possible, as they follow the figure. To cook buckwheat cutlets with lean mushrooms in the oven, you will need:

1 st. dry buckwheat;
500 g oyster mushrooms or forest mushrooms;
2 onion heads;
2 tbsp. l. starch;
0.5 bunch of parsley;
a few basil leaves;
black pepper and salt;
2 tbsp. l. sunflower oil;
egg;
crackers (flour) for breading.

Cooking:

Rinse the buckwheat and pour two cups of boiling water over it;
salt, bring to a boil, cover the dishes with a lid and simmer the porridge over low heat for 12-14 minutes;
rinse the mushrooms thoroughly, dry with a paper towel, chop together with the onion and fry in a small amount of oil until all the liquid has evaporated;
scroll porridge and mushrooms with onions through a meat grinder;
pepper, if necessary, then add salt;
add starch and finely chopped greens;
form cutlets, dip them in a beaten egg and roll in breadcrumbs;
put in a bowl with and put in the oven.
bake for 10 minutes at 150 degrees.

This recipe for buckwheat cutlets with mushrooms has another option. According to him, before baking, cutlets should be fried on both sides in oil for two to three minutes.

Recipe with chicken

Sometimes it's hard to give up meat altogether. In such cases, it may be recommended diet recipe buckwheat cutlet with mushrooms and chicken.

0.5 kg of minced chicken;
300 g of buckwheat porridge (see above for the preparation method);
2 onions;
300 g mushrooms;
spices and salt to taste;
0.5 bunch of greens;
egg;
crackers;
oil (olive or sunflower).

Cooking:

mushrooms are washed and, cut together with onions, fried in a pan;
mixed with minced chicken;
add the contents of the pan and mix;
salt and pepper;
greens are finely chopped and mixed with minced meat;
cutlets are formed, which, dipped in a beaten egg, roll in breadcrumbs;
fry on both sides and bake in the oven until cooked through for 10 minutes.

With mushrooms and please your loved ones with delicious and healthy food.

For the preparation of buckwheat cutlets, you can use any variety of buckwheat: the most useful is green buckwheat.

Green buckwheat grains are not exposed heat treatment, these cereals can be easily sprouted and then added to the seedlings in fresh salads or with any vegetable dishes.

Green buckwheat boils quickly and turns out to be very sticky.
and thick, so it will be very easy to form cutlets. If you do not find this variety on store shelves, then you can safely use another buckwheat. This will not affect the taste of vegan cutlets.

To make Vegetarian Buckwheat Cutlets, we will need:

300 gr. buckwheat
1 medium sized onion
2 garlic cloves
dill or parsley, optional
breadcrumbs optional
salt pepper

Boil until done.

Transfer the buckwheat to a blender and beat until the consistency of pate.

Or grind through a sieve until smooth.

Finely chop the onion, garlic and herbs, add to the buckwheat pate and salt. Mix everything thoroughly and form cutlets from buckwheat. You can dip the cutlets in breadcrumbs.

Grease a baking sheet with oil, put lean cutlets on it and bake in the oven until golden brown. Or fry in vegetable oil until a light golden color.

Bon Appetit!

I bring to your attention a recipe for lean buckwheat cutlets - it is very tasty. These unusual cutlets with mushrooms are perfect for those who do not really like to eat ordinary buckwheat porridge. Cutlets are very tender, with a delicate mushroom flavor, not dry, and most importantly - healthy. From the simplest set of products, you will get amazingly delicious lean meatballs. I cook buckwheat cutlets for my family very often - and they are simply delighted with them.

Preparing this dish is very simple: what you can easily see for yourself now.

Ingredients:

breadcrumbs for breading;
starch -1 teaspoon;
semolina - 1 teaspoon;
ground black pepper;
buckwheat - 100 grams;
mushrooms - 200 grams;
onions - 1-1.5 pieces;
carrots - 1 piece;
vegetable oil;
salt to taste.

Lenten buckwheat cutlets. Step by step recipe

Initially, let's prepare buckwheat for making cutlets: because it is she who is the main ingredient for this dish. We wash buckwheat (according to the recipe) well under running water, transfer it to a small saucepan in which we will boil it, fill it with water (we take twice as much water as buckwheat) and put on a strong fire. After boiling water, reduce the heat to medium and cook the buckwheat until fully cooked. Ready buckwheat porridge is 250 grams.
Grind boiled buckwheat with a blender (grind so that it becomes pasty).
Peel the onion, wash and cut.
Grate one fresh carrot on a coarse grater.
Pour vegetable oil into a frying pan and heat up on the stove.
In a preheated pan, we shift the grated carrots, chopped onions, mix and fry everything over medium heat until the onion is soft.
If you have large mushrooms, then chop them a little (I used boiled butter and champignons to prepare lean cutlets).
We send the mushrooms to the pan to the fried onions, mix and continue to fry everything until the mushrooms are fully cooked.
We transfer the mushroom mass into a blender bowl and grind it well with a blender (you need to grind it so that the mushroom mass becomes pasty, like buckwheat).
We combine the ground mushrooms with pasty buckwheat, add one teaspoon of starch, semolina to the minced meat, salt to taste (we do not salt buckwheat during boiling), add black ground pepper to taste and mix everything well. In order to mix the whole mass well, I do it with my hands, not with a spoon.
Then we wet our hands in water and form buckwheat cutlets with mushrooms from the resulting mass.
Dip the finished cutlets in breadcrumbs.
For frying cutlets, a frying pan with vegetable oil warm up well.
Fry cutlets with mushrooms in a well-heated pan over medium heat on both sides until golden brown. Buckwheat cutlets are well fried and keep their shape.
From this amount of products, I get 10-11 lean buckwheat cutlets.

Lenten cutlets from buckwheat and mushrooms are insanely tasty and fragrant. No one can resist such a mushroom cutlet. Buckwheat cutlets are prepared very quickly and simply. Lenten buckwheat cutlets can be served both warm and cold. For a variety of serving cutlets, cook mustard sauce- it is not only very tasty, but also original.

"Super Chef" wishes you Bon appetit and good mood. On our site you can find many interesting recipes preparation of various meatballs.