home » Construction » Buckwheat cutlets - step-by-step recipes with photos. How to cook buckwheat cutlets with minced meat and lean ones. Recipe for buckwheat cutlets with lean mushrooms Lenten buckwheat cutlets

Buckwheat cutlets - step-by-step recipes with photos. How to cook buckwheat cutlets with minced meat and lean ones. Recipe for buckwheat cutlets with lean mushrooms Lenten buckwheat cutlets

Every housewife should know how to make buckwheat cutlets, because this appetizer helps out when you lack time and don’t want to cook meat dishes. Buckwheat left over 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 from buckwheat porridge, so many. It serves not only as a side dish for meat, fish or poultry, but also serves as an independent dish. They make pancakes and zrazy from buckwheat, stuff pumpkin or chicken with it, and combine porridge with meat, lard and mushrooms. Even cutlets made from buckwheat are tasty and satisfying, and serve as an excellent idea for a snack or a meal on their own.

How to cook buckwheat cutlets

To get it right prepare buckwheat cutlets, you need to know some features. The first of these is food preparation. You will need crumbly buckwheat, pre-boiled in the usual way, a bouillon cube for flavor or spices as desired, onions to add an appetizing aroma and eggs for binding. You can season the meatballs (grechaniky) with garlic, dry paprika, or roll in breadcrumbs or flour.

Do not forget about salt - it will give the dish a complete taste. Cooled ready-made buckwheat needs to be seasoned with spices, break an egg, add fried or raw onion and grated garlic. You can mix the finished minced meat with your hands, but it is more convenient to do this with an immersion blender. The mixture is ready - all that remains is to form the cutlets, bread them 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, storing for future use and then frying or baking. Boiled cereal, which may be left over from another meal, should be seasoned with spices to taste and chopped in a blender. For flavor, the appetizer is seasoned with dill, garlic and onion, and ground black pepper. After kneading, cutlets are formed from the minced meat, placed 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 cutlet recipe, then it is better to turn to trusted sources. It is optimal to choose a buckwheat recipe with a photo in order to control the correctness of each cooking step. Beginners should first practice forming lean cutlets with onions, and then mix minced meat, eggs, spices and other additional products into the cutlet mass, and make filled meatballs.

Cutlets with buckwheat and minced meat

Cooking time: 1 hour.
Calorie content of the dish: 150 kcal.
Purpose: for lunch.
Kitchen: author's.

Cutlets with buckwheat and minced meatare considered the best dish to serve to a child for lunch, because they perfectly saturate and energize. Healthy cereals in combination with meat components are practically no different from pork or beef due to the harmony of taste and aroma. You can use not only raw buckwheat for cutlets, but also the rest of yesterday’s buckwheat.

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 the buckwheat, wash it, cook in salted water until tender. Twist twice with a meat grinder.
Mix with onions, potatoes and minced meat minced through a meat grinder. Beat two eggs, mix, season with salt and pepper.
Form into oblong cutlets, bread in flour, dip in beaten egg. Fry in a heated oiled frying pan until done. Simmer under the lid closed for 15 minutes or spend the same time 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.
Number of 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, made from porcini mushrooms or champignons, seasoned with black pepper and dried paprika. If desired, you can add a clove of garlic or fresh dill 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 the buckwheat, add cold water, boil, cook until tender and moisture evaporates. Leave to rise for 15 minutes, add salt.
Fry mushroom slices with chopped onion for 15 minutes, pepper, cool, and chop in a blender. Add buckwheat little by little to obtain a thick mass, season with chopped herbs.
Form into balls, roll in breadcrumbs, fry on both sides until golden brown, cover with a lid and simmer for four minutes over low heat.

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 143 kcal.
Purpose: for lunch.
Kitchen: 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 are good to combine 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 - glass;
potatoes – 2 pcs.;
vegetable oil – 20 ml.

Cooking method:

Wash the buckwheat, add salt, add water, and boil. Over low heat until tender, mash with a fork and cool.
Peel the potatoes, grate, squeeze out the juice, mix with buckwheat, form into cutlets.
Fry until golden brown and crispy, garnish with chopped herbs.

Buckwheat cutlets with cheese

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 158 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Buckwheat cutlets with cheeseThey are distinguished by a rich creamy taste and delicate taste with a soft consistency. To make them, 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 your imagination, you can stuff the cutlets with cheese so that it flows out appetizingly when cut.

Ingredients:

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

Cooking method:

Pour salted water over buckwheat, cook until tender, cool.
Cut the onion into small cubes, fry until soft, add to the cereal.
Add coarsely grated cheese, eggs and pepper there. Stir in the minced meat until smooth and soft, form into cutlets. Roll in flour, fry on all sides until golden.
Serve hot.

Homemade buckwheat cutlets

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 175 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Homemade buckwheat porridge cutlets contain meat in a 1:1 ratio. Due to this, the snack acquires a new taste and increased satiety, so it is perfect for lunch for an adult or 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 - glass;
onion – 1 pc.;
butter – 20 g;
breadcrumbs – 20 g;
eggs – 1 pc.

Cooking method:

Boil the meat until cooked, cut into small pieces.
Pour water over buckwheat, add salt, cook until tender, cool.
Grind the cereal with meat in a meat grinder, add chopped fried onion and beaten egg. Add some salt and pepper.
Make balls, bread them in breadcrumbs, fry in melted butter until browned.

Lenten buckwheat cutlets

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 121 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Buckwheat balls with a lean character will appeal to vegetarians, people who are fasting, or simply losing weight and watching their figure. They can diversify your diet. Chicken eggs and other animal products are not used in their production. So that they do not fall apart during frying and maintain the consistency of minced meat, the buckwheat needs to be cooked until “smeared” - add plenty of water and keep until done.

Ingredients:

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

Cooking method:

Pour the cereal into a dry frying pan, heat it, cover it with salted boiling water, and cook until tender. Drain the remaining liquid and place the porridge in the refrigerator until it cools completely.
Chop the onion and fry until golden.
Cut the resulting mass into pieces, lightly fry each piece in oil until lightly browned.
Sprinkle the veggie balls with fried onions when serving.

Buckwheat cutlets - cooking secrets

Famous chefs reveal the features they use to...preparing buckwheat cutletswill be suitable for any home cook:

a recipe for buckwheat cutlets may include the addition of hot red pepper, soft cottage cheese, pumpkin or fried carrots;
proper cooking of buckwheat will give the cutlets the desired consistency - it is optimal to use thick-walled dishes for this, and before the process, heat the cereal in a dry frying pan without oil, but you can also oil the bottom a little;
The optimal cooking time for buckwheat is 15 minutes; it should be cooked under a closed lid, without stirring during the process;
after readiness, which is determined by the absorption of water, the porridge should be kept without heat under the lid for about 10 minutes - this way it will rest and reveal the taste better;
right during the cooking process, you can season the buckwheat porridge with chopped onions, dry mushrooms or butter so that the cutlets can be sculpted without additional additives.

Video: Buckwheat cutlets

How to cook delicious cutlets

From the article you will learn how to cook an easy 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 preparing delicious dishes. From the simplest and most 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 without eggs.

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 for a variety of diseases. For those who want to lose weight, there are even special buckwheat diets.
Buckwheat cutlets are prepared according to a special recipe, which does not involve the use of eggs or dairy products. This dish is suitable 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, but almost everyone loves cutlets.
Versatility. It can be prepared for breakfast, lunch or dinner. You can take it with you to work. It would also be appropriate on the holiday 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

There are different recipe options for lean buckwheat cutlets. 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 a 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 a light vegetable 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:

Boil the buckwheat, cool and mash it with a masher (like puree).
Grate the potatoes, onions, and garlic, and finely chop the mushrooms.
All ingredients are mixed, salt and spices are added to taste.
Form cutlets from the prepared mixture and 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.
It should be borne in mind that the cutlets are fried very quickly, so all additional ingredients that are put into the 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

Good afternoon, dear cooks! Let's take a moment to remember the benefits of the usual buckwheat. This cereal is simply a storehouse of vitamins and beneficial microelements! It contains a lot of iron, calcium, potassium, iodine, B vitamins (B1, B2, B9), vitamin E. Buckwheat contains easily digestible protein, as well as long-lasting carbohydrates, which ensure that you will not soon get hungry after such a lunch. Today we are preparing lean buckwheat cutlets.

I really love steamed buckwheat with herbs and tomatoes, but this is a quick express lunch that helps out when there is absolutely no time. If you decide to please your buckwheat lovers with something interesting, then try making buckwheat cutlets, especially since they also cook very quickly.

INGREDIENTS

We will need the following components:

3 cups of buckwheat flakes, or 2 cups of regular buckwheat;
1 cup oat flour (or oatmeal ground in a blender);
2 tsp. potato starch;
fresh herbs: dill, parsley, basil and others to taste (some can be replaced with dried herbs);
vegetable oil suitable for frying;
semolina or breadcrumbs;
spices: salt, mixture of peppers, coriander, asafoetida, chili.

COOKING

Pour boiling water over buckwheat flakes according to the instructions on the box. If you use regular buckwheat, then you need to slightly digest it, then grind it in a blender.
Add oatmeal, starch, 2 tsp to the cereal or buckwheat. salt, 1 tsp. mixture of spices, a little coriander and asafoetida, chili on the tip of a knife.
Mix the mixture well until it has a homogeneous consistency.
With wet hands, form cutlets, roll them in semolina or breadcrumbs (if you like a crispy crust).
Fry the cutlets in a frying pan on both sides until golden brown.
Our buckwheat cutlets are ready. Serve them with fresh herbs, salad or hummus.

Bon appetit!

Watch the video below with another recipe for making very healthy and tasty buckwheat cutlets.

People fast for various reasons: some because of religious beliefs, some because they are adherents of strict vegetarianism, and some decide to lose extra pounds in this way. We often imagine the Lenten table as something monotonous and not very pleasant to the taste.

Meanwhile, there are many ways to prepare completely lean and at the same time very tasty dishes. For those who have decided to test themselves in fasting, without at the same time changing the habit of trying something tasty, we suggest preparing cutlets for the second meal - but not meat, but buckwheat.

Some of them contain chicken egg white as a binding element, but if you decide to fast strictly, we advise you to replace it with a small amount of regular flour or semolina.

In appearance, such a dish cannot be distinguished from real cutlets, and the taste is no worse, and there is nothing to say about the benefits.

All recipes are good, choose yours!

You don’t need to think that lean buckwheat cutlets are made from porridge alone. You can add a variety of vegetables and spices to them, as well as lentils, potatoes and mushrooms. Thanks to this, the dish acquires an original taste and aroma.

Here are a few such recipes.

Cutlets “It couldn’t be simpler”

How to cook lean buckwheat cutlets? You should start by cooking the porridge over low heat. While it is cooking, grate the potatoes, squeezing out the excess juice with your hands.

Mix grated potatoes with porridge, add protein, salt and pepper, and mash well with a wooden masher.

Form cutlet “puffs” with your hands and fry them in olive fat on both sides.

Buckwheat cutlets with lentils

Ingredients for 3 servings:

buckwheat – one glass;
red lentils – one glass;
finely grated cracker of black bread - ½ cup.
two medium carrots;
vegetable oil, any - two tablespoons. l.;
paprika - one teaspoon. l.;
dried basil herb - one teaspoon. l.;
hot red pepper – ¼ teaspoon. l.;
1-2 raw potatoes;
salt - as you like.

Cooking time – 1 hour.

Calories per 100 g – 110.

Soak the lentils in hot water and boil until tender (since the red variety does not have a shell, soaking and cooking takes no more than half an hour). During the same time, cook crumbly porridge from buckwheat.
Beat the boiled lentils using a blender and mix with boiled buckwheat. Add finely grated raw carrots and potatoes, bread crumbs, 1 spoon of butter, salt, and spices to the mixture.

Mix everything thoroughly, form lean flat cakes from the resulting mass and fry in the remaining oil.

Buckwheat plus potatoes equals cutlet

Quantity of products for four people:

boiled buckwheat – 250 gr.;
peeled raw potatoes (medium) – 2 pieces;
onion - one small head;
garlic – 1 clove (if large, half is enough);
vegetable oil - a tablespoon;
wheat flour – 75 gr.

Cooking time: 30 minutes.

The number of kilocalories in one hundred grams is 112.

How to cook lean buckwheat cutlets with potatoes?

Grind everything except flour in a meat grinder or blender. Add flour to the minced meat, salt and mix. Make “pancakes” with your hands and place them in a frying pan with heated vegetable fat. Fry on one side in an open frying pan, then carefully turn over, cover with a lid and fry on the other side. After frying, simmer the dish covered over low heat for two to three minutes.

Buckwheat-mushroom delicacy

Ingredients:

boiled buckwheat - a glass;
champignons (when ready) - three tables. l.;
sunflower (or any vegetable) oil – a teaspoon;
onion – 1 piece;
raw carrots – 1 piece;
a pinch of coriander;
pinch of red pepper
salt to taste;
oatmeal for breading - 1 table. l. (but you can do without it).

Cooking period: 30 minutes.

Calories per 100 g – 119.8.

Boil the buckwheat, adding more water. Boil carrots, fry finely chopped mushrooms with onions. Beat the porridge in a blender, grate the carrots on a coarse grater.

Mix all the listed ingredients, season with coriander, salt and pepper. Make lean buckwheat cutlets with mushrooms with wet hands. Roll in flour and fry on both sides.

If desired, chopped herbs, both fresh and dried: parsley, dill, basil, etc., are added to any of the above recipes for lean cutlets. - who likes what. You can also add sauce or ketchup, fresh tomatoes or cucumbers to buckwheat cutlets - this will make them even more appetizing.

Oh, potatoes, delicious!

An excellent side dish for a dish like buckwheat cutlets would be lean mashed potatoes of an unusual green color. If the volume given in the recipe seems too large to someone, the proportions can be reduced. So, for green puree you will need:

6-7 large potato tubers;
a large bunch of green onions, enough for 2 cups. chopped;
¼ cup almonds (in extreme cases, you can do without them, but it’s much tastier with them);
¼ cup olive oil (if you don’t have it on hand, other vegetable oil will do, but always refined);
salt and pepper to taste.

Cooking process – 1 hour.

One hundred grams of green puree contains 115 kilocalories.

From almonds passed through a blender and mixed with ½ cup. water, you get almond milk. Having combined it with chopped green onions and vegetable oil, you again need to make a paste-like mass from these components in a blender.

At the same time, sliced potatoes are boiled on the stove. After removing it from the heat and combining it with the green paste, you need to mash all the components as thoroughly as possible with a masher, trying to ensure that there are no lumps left. If the puree is too stiff, you can add a little more almond milk. Green puree is very tasty, but low in calories, and in no way can harm your figure.

Posting with a non-fasting facial expression

I think we have managed to convince you that lean food can be not just tasty, but delicious. Lenten buckwheat cutlets are an excellent substitute for many meat dishes. Try it - and perhaps these dishes will become one of your favorites, which you will happily eat yourself and treat your friends with.

Bon appetit!

I bring to your attention a recipe for lean buckwheat cutlets - they are very tasty. These unusual cutlets with mushrooms are perfect for those who don’t really like to eat regular buckwheat porridge. The cutlets turn out very tender, with a subtle mushroom aroma, not dry, and most importantly - healthy. From the simplest set of ingredients you will get amazingly delicious lean cutlets. I cook buckwheat cutlets for my family very often - and they simply love them.

This dish is very simple to prepare: as 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

First, let's prepare buckwheat for making cutlets: because it is the main ingredient for this dish. Wash the 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 it on high heat. After the water boils, reduce the heat to medium and cook the buckwheat until fully cooked. Ready-made buckwheat porridge makes 250 grams.
Grind the boiled buckwheat using a blender (grind until it becomes paste-like).
Peel, wash and chop the onions.
Grate one fresh carrot on a coarse grater.
Pour vegetable oil into a frying pan and set to heat on the stove.
Place the grated carrots and chopped onions into a preheated frying pan, mix and fry everything over medium heat until the onions are soft.
If you have large mushrooms, then chop them a little (to prepare lean cutlets, I used boiled butter and champignons).
Place the mushrooms in the frying pan with the fried onions, mix and continue to fry everything until the mushrooms are completely cooked.
Transfer the mushroom mass into a blender bowl and grind it well using a blender (you need to grind it so that the mushroom mass becomes paste-like, like buckwheat).
Combine the ground mushrooms with paste-like buckwheat, add one teaspoon of starch, semolina to the minced meat, salt to taste (we do not salt the buckwheat during boiling), add ground black pepper to taste and mix everything well. In order to mix the whole mass well, I do this with my hands, not with a spoon.
Then we wet our hands in water and form buckwheat cutlets with mushrooms from the resulting mass.
Roll the finished cutlets in breadcrumbs.
To fry the cutlets, heat a frying pan with vegetable oil well.
Fry the cutlets with mushrooms in a well-heated frying pan over medium heat on both sides until golden brown. Buckwheat cutlets are fried well and keep their shape.
From this amount of products I get 10-11 lean buckwheat cutlets.

Lenten cutlets made from buckwheat and mushrooms are incredibly tasty and aromatic. No one can resist such a mushroom cutlet. Buckwheat cutlets are prepared very quickly and simply. Lean buckwheat cutlets can be served either warm or cold. For a variety of serving cutlets, prepare mustard sauce - it is not only very tasty, but also original.

“Super Chef” wishes you bon appetit and good mood. On our website you can find many interesting recipes for preparing various cutlets.