Vegetarian buckwheat cutlets with carrots recipe with photos step by step

Ingredients

	buckwheat — 1 cup
	onion head
	carrot — 1 piece
	salt and pepper — to taste
	chicken egg — 1 piece
	sunflower oil — for frying
	breadcrumbs or flour — for deboning to choose from

Vegetable cutlets are relevant during lent, for lovers of vegetarianism, as well as all supporters of healthy food. Be sure to add sauce and fresh vegetables to the dish.

onion head

1 piece carrot

salt and pepper to taste

1 piece chicken egg

for frying sunflower oil

for deboning breadcrumbs or flour to choose from

How to cook Vegetarian buckwheat cutlets with carrots

Buckwheat cutlets with carrots will appeal not only to supporters of vegetarianism and proper nutrition, but also to convinced meat eaters. Tender inside, with a crispy crust on the outside — with these cutlets you will forget about meat!

Step-by-step recipe

1.	Be sure to wash the buckwheat, you can even fry it after that. Then add water (2 to 1) and cook until fully cooked (20 minutes on low heat).
2.	While the porridge is cooling, we will wash and peel the vegetables. Finely chopped onion fry for 5 minutes and add grated carrots to it. Be sure to stir frequently so that the vegetables are well fried on all sides and do not turn into embers. Also leave to cool.
3.	When all the ingredients have become room temperature, then dump them into a deep bowl. We add an egg with spices there. To get a homogeneous vegetarian minced meat, you need to kill it with a blender (at least half of the mixture). If there is no such grinding at all, buckwheat will remain coarse and may fall apart during frying. We interrupt half of the mixture and mix everything together. We roll small cutlets from buckwheat and cover them with breadcrumbs, or roll them in flour (to whom, what is more like).
4.	Heating the oil, spread the lean cutlets. It is not necessary to fry for a long time — all the ingredients have been ready for a long time, in addition, they can be consumed even in raw form (this is not meat). It is enough for a couple of minutes on each side — as soon as a ruddy crust appears, we turn it over.
5.	Cover the plate with a paper towel, and put buckwheat cutlets on top. When the excess fat goes away, and the dish cools down a little — you can set the table. Do not forget about fresh vegetables and herbs.

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