Ingredients
Buckwheat — 1 cup | |
Water — 2 cups | |
Onion — 1 piece | |
Egg — 1 piece large or 2 small | |
Salt, pepper — to taste | |
Vegetable oil — for frying |
If you remove eggs from the recipe, then you will have a lean dish. You can replace it with a tablespoon of lean mayonnaise.
How to cook buckwheat Cutlets with onions
Buckwheat cutlets are prepared without adding meat, they also turn out to be very tasty and satisfying.
Step-by-step recipe
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! |