Vegetarian Cutlets with Buckwheat – Beautiful And Without Meat

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  • 2Servings
  • 30 mPrep Time
  • 45 mCook Time
  • 1:15 hReady In
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Buckwheat vegetarian cutlets are an unusual, but very tasty dish for the everyday menu. Even a festive feast can be diversified by serving such a dish as a garnish or appetizer.

Buckwheat porridge cutlets are prepared with the addition of chicken eggs, semolina and fresh vegetables. At the request of the hostess, you can put mushrooms inside.


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Step by step method

  • 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.

  • Step 2

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

  • 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.

  • Step 4

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

  • Step 5

    Pour in the beaten egg.

  • Step 6

    Pour semolina (100 g).

  • Step 7

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

  • 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.

  • 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.

  • Step 10

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

  • Step 11

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

  • 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.

  • 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.

Tips & variations

  • For strict vegans who do not eat eggs, you can leave them out of the recipe. And it is not necessary to cook cutlets in a frying pan in oil. You can put them in the oven for 15-20 minutes. The dish will become less fat and dietary.

  • This recipe will help out a lot if you have left uneaten buckwheat porridge, which no one wants to eat up.

  • If you eat meat, you can safely add chicken, beef, minced pork to buckwheat. So the dish will become even tastier and more satisfying.

  • For a richer, spicier taste, add a little garlic and chopped onion to the cutlet mass.

  • Buckwheat cutlets are a side dish in and of themselves. Served hot or cold with various sauces.

One Comment

  • Juliay

    I saw the recipe on this site. It turned out very tasty and healthy.
    And this is very unusual. Thank you very much for this idea with buckwheat.

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