Buckwheat cutlets with onions recipe with photos step by step

Ingredients

If you remove eggs from the recipe, then you will have a lean dish. You can replace it with a tablespoon of lean mayonnaise.

2 cups Water

1 piece onion

1 piece large or 2 small egg

to taste Salt, pepper

for frying Vegetable oil

Buckwheat cutlets are prepared without adding meat, they also turn out to be very tasty and satisfying.

1.	In a deep bowl, we wash the buckwheat well underwater. Then pour 2 cups of water into a saucepan, bring to a boil and pour out the buckwheat. Add salt and cook for 15 minutes. Then cool it.
2.	While the buckwheat is cooling, peel the onion and cut into 4 parts and crumble. Put the pan on the fire, add vegetable oil and fry the onion.
3.	Half of the cooled buckwheat is passed through a meat grinder or crushed in a blender. We do the same with onions, if you don’t like it to come across in cutlets. We connect the whole mass.
4.	Salt and pepper to taste. Add the egg and mix the whole mass well until smooth.
5.	With wet hands, we form small cutlets, you can roll them in breadcrumbs or flour. Then fry in vegetable oil on both sides until golden brown.
6.	It turns out such wonderful lean cutlets. Bon Appetit!