Vegetarian Cutlets with Buckwheat – Beautiful And Without Meat

Step by step method

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  Step 1

  For the recipe, we take yesterday's porridge or cook fresh in a proven way. In the second case, we cool the porridge. We spread the buckwheat in a suitable for kneading cutlet mixture.

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  Step 2

  We clean and wash vegetables. We rub the carrots on a fine grater.

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  Step 3

  Grate the onion or chop it very finely with a knife. The choice of grinding method depends on the preferences of the hostess.

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  Step 4

  Add carrots and onions to buckwheat. Salt, season with spices to taste, mix.

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  Step 5

  Pour in the beaten egg.

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  Step 6

  Pour semolina (100 g).

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  Step 7

  Mix everything well and leave for 15 minutes so that the semolina swells.

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  Step 8

  We form small balls with a diameter of 3 cm from the buckwheat mass. We moisten our hands with water. If it doesn't stick well, you can add two tablespoons of flour. At this stage, you can put any filling inside. We lay out the finished balls on a board or a flat plate.

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  Step 9

  Pour the remaining 50 g of semolina into a spacious bowl. We roll buckwheat balls in it, slightly pressing with our palms to make cakes.

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  Step 10

  Put the blanks on a dish, correct, giving a round shape. You can also make oval cutlets.

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  Step 11

  Heat vegetable oil in a frying pan. We shift the prepared cutlets carefully so as not to burn ourselves.

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  Step 12

  Fry until a light golden hue appears on both sides over low heat. Put the finished cutlets on paper napkins or towels to remove excess fat.

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  Step 13

  Serve on a common dish or in portions. Sprinkle with herbs. Additionally, we offer sour cream or tomato sauce. Appetizing, hot, fragrant with a seductive crust on the outside and tender inside, buckwheat cutlets will appeal to lovers of variety.