Buckwheat cutlets with cheese recipe. Buckwheat cutlets with cheese
Hearty buckwheat cutlets are a healthy main course that always comes out on a budget. To make it also tasty, you need to spare no spices. You can diversify buckwheat cutlets with vegetable, mushroom and other additives.
Ingredients: a full glass of filtered water, half a glass of buckwheat, a large white onion, vegetable oil, salt, a little flour.
Delicious and tender cutlets.
- The groats are calcined in a dry frying pan. Then it is salted and cooked until the liquid is completely absorbed into the buckwheat.
- The resulting porridge is removed to the refrigerator until it cools completely.
- The onion is finely diced and fried until golden.
- Frying, along with fat, is mixed with buckwheat and flour. The latter will take so much for the mass to keep its shape.
- Cakes are formed from the "minced meat" and fried in a pan.
Served vegetarian cutlets with any sauce, sprinkled with herbs.
With minced meat
Ingredients: 2 faceted glasses of filtered water, half a kilo mixed minced meat(pork and beef), 1 tbsp. buckwheat groats, 2 pcs. onions, a large egg, rock salt, a little wheat flour, any spices.
- The groats are fried in a dry frying pan, then salted, filled with water, covered with a lid and stewed for 17-20 minutes. Next, the mass is removed from the heat and infused for 7-8 minutes.
- The onion is finely chopped and sautéed until golden brown.
- Vegetable roast is added to the minced meat along with egg, salt and spices.
- It remains to combine the meat mass with the finished buckwheat and form the molds. They are breaded in flour and fried on both sides in a pan.
Serve tasty cutlets with buckwheat and minced meat with ketchup, tomato slices.
With mushrooms
Ingredients: 40-50 g of rusks, 730 g of mushrooms, 2 tbsp. filtered water, a full glass of buckwheat, a bunch of parsley, 2 onions, vegetable oil.
Buckwheat cutlets are very tender, with a delicate mushroom aroma. - Buckwheat is washed, filled with water and cooked until cooked. Salts.
- Chopped mushrooms are fried with onion cubes and then chopped with a blender.
- The masses from the first and second steps are combined, seasoned with chopped herbs.
- Bits are formed, which are rolled in bread crumbs and fried on both sides.
Ready-made buckwheat cutlets with mushrooms can be poured with a small amount of water with ketchup and stewed for a couple of minutes under the lid.
With the addition of potatoes
Ingredients: a full glass of buckwheat, a pound of potatoes, table salt, 4 tbsp. tablespoons of white flour, any spices, vegetable oil.
- The washed cereal is soaked for 3-4 hours. Then it is crushed with a blender.
- Finely grated raw potatoes are added to buckwheat.
- The mass is salted and mixed with spices.
- Flour is added at the end.
- After mixing, cutlets are molded from the "minced meat", which remains to be fried on both sides until golden brown.
Garnished with vegetables with a serving of fresh salad.
Delicious buckwheat cutlets with cheese
Ingredients: half a glass of buckwheat, 2 large eggs, table salt, 110 g of soft cheese, onion, 30 g of wheat flour, refined oil, a full glass of water. How to cook cutlets with cheese is described below.
Buckwheat cutlets will become a popular side dish in the family. - Buckwheat is boiled in salted water until cooked.
- The onion is finely chopped and fried until golden brown, after which it is sent to the cereal.
- Anyone goes there too soft cheese, eggs. Any spice can be used.
- "Minced meat" is kneaded until smooth, cutlets are molded from it. The blanks are rolled in flour, fried on both sides until golden brown.
The dish is served hot with any sauce based on tomato paste.
Buckwheat porridge option
Ingredients: 70 g of cereals, 2 garlic cloves, half a white onion, salt, a large egg, 1 tbsp. a spoonful of buckwheat flour, 40 g each stalked celery and crackers, half a bunch of fresh herbs, refined oil.
- Buckwheat is cooked in salted water. Next, the container with food is wrapped in a blanket and left for about half an hour.
- The onion is cut with herbs and celery.
- For minced meat ready-made porridge twisted with the mass from the second step.
- An egg and other products declared in the recipe are added to the resulting mixture, except for crackers. The garlic is preliminarily passed through a press.
- The mass is kneaded, cutlets are molded from it, which are breaded in breadcrumbs and fried on both sides.
Simple buckwheat cutlets - diet dish, which can be easily and quickly prepared at home: with cheese, minced meat, garlic, onions, potatoes.
A wide variety of common everyday cutlets! Why not?! After all, in fact, there are two in one: a side dish, a main course and even a salad. Buckwheat for minced meat is an ideal gastronomic companion. To be honest, I cooked buckwheat cutlets for the first time, but I didn't even expect how interesting, juicy and fragrant they would turn out. As small but useful advice- add a pinch of sugar to the minced meat, it will reveal both meat and buckwheat in a special gastronomic light. You look, these cutlets will become "regular" and favorite.
- Buckwheat groats 1 cup
- Minced meat 450 grams
- Bulb onion 2 pcs
- Chicken egg 2 pcs
- Dill bunch
- Horseradish creamy 2 tbsp
- Garlic 1 clove
- Wheat flour top grade 3-4 tbsp
- Salt to taste
- Pinch of sugar
- Ground black pepper pinch
- Grape seed oil for frying
- Sour cream for serving
- Greens for serving
Boil buckwheat - prepare a crumbly porridge.
Minced meat scroll with onions, season with black pepper and sugar - knead well and beat lightly.
Mix the minced meat and buckwheat.
Prepare the filling for the cutlets: boil the eggs, grate on a medium grater, chop the dill and garlic, mix everything with the creamy horseradish.
Divide the whole minced meat into portions, form a cake, put 1-2 tablespoons of egg-dill filling in the center of each.
Form cutlets, breaded in flour.
Fry the cutlets in grape seed oil on both sides until light golden brown... Bring to readiness in the oven and serve with sour cream and fresh herbs.
Recipe 2: simple and tasty buckwheat cutlets
These wonderful buckwheat cutlets can be cooked if you have yesterday's buckwheat porridge. But I assure you that having cooked them at least once, you will specially cook cereals and make this meal quite often. And although there is not a gram of meat in them, the taste, oddly enough, turns out to be delicious cutlets.
They have a pleasant buckwheat aroma, a delicate and juicy texture, a crisp crust and are liked by everyone without exception. Despite the fact that this dish is made from cereals, it comes out very nutritious and satisfying. By the way, such delicious buckwheat cutlets are perfect for eating during fasting, you just need to exclude the egg from the recipe.
- 450 g of boiled buckwheat
- 225 gr peeled potatoes
- 1 small onion
- 1 raw carrot
- 1 medium egg
- 2 rounded tablespoons of bread crumbs + for breading
- vegetable oil for frying
Three peeled potatoes on the finest grater and squeeze out excess juice (if you do lean option, then we leave everything as it is).
Add boiled buckwheat, chopped onions, grated carrots, salt, pepper, raw egg and crackers (you can replace them with flour). Stir the cutlet mass until smooth.
Form cutlets of any shape with slightly damp hands. We thoroughly pan each one from all sides.
Fry in the usual way in vegetable oil in a pan. We fry the cutlets on low heat without a lid for 7 - 10 minutes on each side until a beautiful appetizing ruddy. Bon Appetit.
Recipe 3, step by step: buckwheat cutlets
You can easily and quickly prepare diet buckwheat cutlets that are very tasty at home.
- Buckwheat porridge - 2 glasses of 250 ml
- Quail eggs - 4 pieces, or regular egg-1 piece
- Bulb onions - 1 pc. medium in size.
- Wheat flour 1.5 tbsp. spoons
- A bit of spices: salt, dill, a mixture of peppers.
I had already cooked buckwheat porridge, I poured deep buckwheat into a bowl. I used a spoon to knead the seeds as much as possible, but I was not very zealous. Yes, there are recipes when buckwheat is passed through a meat grinder, but as I imagined - how much to wash everything, I became lazy and decided to do it my own way. Then I chopped the onion finely. I put these gifts of nature and shops in a large dish, hammered eggs into buckwheat, added flour.
Pepper, salted the cutlet mass quite a bit, since the buckwheat porridge was slightly salted before. She mixed everything thoroughly, pressing the buckwheat again with a spoon. Formed buckwheat mince with a hemisphere, for the convenience of forming cutlets.
I put a frying pan on the stove to heat up. I made cutlets out of minced meat, just shaping them in my palms. I added vegetable oil to the pan and carefully placed the future buckwheat yummy in it. I lowered the fire to a low mode so that the food did not burn. Fried it on one side, turned it on its side - a rib. Again gave the opportunity, and the edge to undergo heat treatment.
As the side of the cutlet turned brown, turned it over to the other, not fried side. Frying with a quiet flame took me about 12-15 minutes.
Recipe 4: buckwheat cutlets with garlic and sour cream
Buckwheat groats can be used to prepare a wide variety of dishes. I recommend you a recipe for cooking delicious, and most importantly healthy buckwheat cutlets... Minced meat for such cutlets is prepared on the basis of buckwheat porridge with the addition of vegetable ingredients. It does not take much time and expensive products to prepare our dish. But, despite this, the cutlets are tasty, light and tender. They make a great treat at your dining table.
- Buckwheat groats 200-250 grams
- Medium-sized onions 1-2 pieces
- Medium garlic 2-3 cloves
- Sour cream 20% fat 1 tablespoon
- Chicken egg 1 piece
- Wheat flour 2 tablespoons
- Salt to taste
- Ground black pepper to taste
- Vegetable oil for frying
- Breadcrumbs for breading cutlets
We pour buckwheat on a paper towel and spread evenly over its entire surface. We manually sort through buckwheat and put aside pebbles or dry grass that may be in the cereal. Then you need to rinse it well. To do this, we transfer the sorted buckwheat into a saucepan and pour running water into the same container. We drain it several times and put water back into the container. After - pour the cereal with liquid into a sieve and let the water drain.
We transfer buckwheat to a free saucepan and fill it with water room temperature... It is very important to observe the proportions of buckwheat and water. They should correspond to 1 to 2, that is, for 200 grams of buckwheat you need to take 400 milliliters of water, respectively, if the buckwheat ingredient is 250 grams, then we take the liquid at the rate of 500 milliliters.
We put the pan on medium heat and when the water with buckwheat boils, add a little salt to taste and mix everything lightly with a tablespoon. Cover the saucepan and cook for 15 minutes over medium heat, until the amount of water is halved. Then we tighten the fire to a minimum and cook the porridge for another 5-7 minutes. During this time, all the liquid should evaporate.
After - turn off the burner, and wrap the pan with buckwheat porridge with a towel for 20 minutes so that it rests well. Attention: since we will cook cutlets from buckwheat porridge, therefore, in our ingredient butter no need to add.
Using a kitchen knife, peel the onion. We wash the vegetable under running water and transfer it to a cutting board, use a kitchen knife to cut the onion into 4 parts. Then put the onion pieces in a free bowl.
Transfer the garlic cloves to a cutting board and, pressing on them with the handle of a knife, remove the husk.
When the buckwheat porridge cools down to room temperature, twist it together with onions and garlic in an electric meat grinder. Then add sour cream, flour to the same container and use a knife to break the shell of one egg over a bowl. After - salt and pepper, and then, using a tablespoon, mix all the ingredients well together until smooth.
Minced meat is ready. Now we begin to form cutlets from buckwheat minced meat. To do this, we moisten our hands with water, and then we take a little minced meat from a bowl with them and manually form a small cutlet, 40-50 grams each. Then we lightly press on it, making the patty flatter. Cutlets must be formed from minced meat into small ones so that they are well fried. Pour vegetable oil into the pan and set the container over medium heat.
It is not necessary to pour too much oil into the container, since the cutlets will be very crumbly from this. When the oil warms up well, put the buckwheat cutlets into this container at a short distance from each other. Attention: before frying the cutlets, they can be rolled in wheat flour or in bread crumbs.
First fry the cutlets over high heat on one side until golden crust, and then using a kitchen metal spatula, turn them over to the other side and also fry until golden brown on the other side. Then we reduce the heat and continue cooking for another 5 minutes. Be sure to fry the cutlets under the lid. When the cutlets are ready, turn off the burner and, holding the pan with a kitchen oven mitt, use a kitchen metal spatula to take them out of the container. We shift the buckwheat cutlets into a loose plate.
After the buckwheat cutlets have cooled down a little, we transfer them to a wide dish and serve. It is better to serve our cutlets with sour cream, sauce and with vegetable salads... By the way, our buckwheat cutlets are good both hot and cold. This dish can conquer any gourmet. Enjoy your meal!
Recipe 5: buckwheat and potato cutlets (with photo)
let's cook buckwheat and potato cutlets. In the resulting minced meat, you can add both onions and an egg, as in ordinary cutlets. Add spices to the minced meat to your liking. We shape the cutlets as you wish, small or large, round or oval, etc. The cutlets are very fluffy and tasty. When the cutlets are hot, you can't even immediately understand why they are cooked! You can even take such cutlets for a picnic. Let's start cooking buckwheat and potato cutlets!
- Boiled buckwheat - 1 glass.
- Boiled potatoes - 2 pcs.
- Egg - 1 pc.
- Bulb onion - 1 pc.
- Hard cheese - 50 grams.
- Salt and pepper to taste.
- Paprika - 0.5 tsp
- Vegetable oil to taste.
- Flour - 1 tbsp. l.
Peel the onion, cut into cubes, fry in vegetable oil. Mix boiled buckwheat and fried onions.
Boiled potatoes, mash with a fork or crush.
Add potatoes, vegetable oil (1 tablespoon) to buckwheat and mix. Then add the egg to the minced meat and mix again.
Grate the cheese on a coarse grater, add to the minced meat and mix.
Salt and pepper the minced meat, add paprika and mix.
From the minced meat with wet hands, form cutlets and roll them in flour.
Put the cutlets in a preheated pan and fry in oil until golden brown, first, on one side.
Then turn the patties over and fry on the other side until tender.
Put the fried cutlets on a paper towel to remove excess fat. Buckwheat and potato cutlets, served hot with sour cream or sauce. The cutlets turned out to be tender, fluffy and very tasty! Bon Appetit!
Recipe 6: minced meat and buckwheat cutlets (step by step)
Buckwheat cutlets with minced meat, very tasty, the recipe with a photo of which I propose, are perfectly garnished mashed potatoes, pasta or boiled rice. It is very tasty if you prepare a sauce separately, for example, bechamel or tomato sauce and serve with such cutlets.
- minced meat (pork and beef) - 500 g,
- buckwheat - 1 glass,
- water - 2 glasses
- chicken egg - 1 pc.,
- turnip onions - 2 pcs.,
- salt,
- spices,
- flour for breading,
- vegetable oil.
We sort out the buckwheat from the garbage, pierce it in a pan.
Then add salt and water to it, cover with a lid and simmer for 20 minutes. Then remove from heat and let stand still under the lid for 5 minutes.
Finely chop the peeled turnip and sauté with butter until golden brown.
In ready chopped meat add buckwheat, sautéed onions, drive in an egg and add spices.
Knead the minced meat and form the patties.
Pour oil into a preheated pan and fry the cutlets on all sides, first over high heat to form a crust, and then remove the heat and simmer under the lid.
Bon Appetit!
Recipe 7: delicious buckwheat cutlets with cheese
Sometimes you want to arrange fasting days for yourself. But at the same time, prepare something nutritious and delicious. The perfect dish there will be buckwheat cutlets with cheese, which even children will eat with pleasure. It's easy to cook them. Even a beginner in the culinary business can cope with such a dish. So let's start cooking according to our recipe.
- buckwheat - 1 glass;
- water - 3 glasses;
- onion - 1 pc.;
- butter - 50 g;
- hard cheese - 100 g;
- vegetable oil for frying;
- eggs - 2 pcs.;
- flour or bread crumbs;
- salt pepper
First you need to boil buckwheat. To do this, bring the water to a boil and add the cereal. Cook buckwheat until the water evaporates completely.
Ingredients:
Buckwheat 125 g.
Egg - 2 pcs.
Cheese - 100 gr.
Bow - 1-2 pcs.
Butter - 50 g.
Greens at will, I have green onions.
Salt pepper.
Preparation:
Pour buckwheat into a sieve and rinse thoroughly under a stream cold water, pour into a saucepan with boiling salted water (about 0.5 l. Cook for 20-25 minutes. Hot buckwheat porridge grind with a potato grinder to an almost homogeneous consistency
... Peel and finely chop the onion, heat a couple of tablespoons of butter in a frying pan and fry it until golden brown for 3-4 minutes. Combine slightly warm buckwheat mass with fried onions, grate cheese on a coarse grater and mix. Add to the cooled mass raw eggs, salt, pepper, spices to taste and mix again.
Pour breadcrumbs or flour into a separate plate, I have flour. Pour into the pan vegetable oil and put on fire. Form small cutlets from the buckwheat mass, roll them in breadcrumbs or flour and put in a preheated pan with butter. Fry buckwheat cutlets with cheese over medium heat until golden brown on all sides. Serve buckwheat cutlets hot, especially delicious with tomato sauce... Bon Appetit!
Hello! Today I cook buckwheat cutlets with cheese and onions.
Everyone knows about the benefits of buckwheat, but not everyone likes it, especially our children.
But believe me, buckwheat cutlets will gobble up everything, because it is very tasty.
These cutlets are good both hot and cold.
INGREDIENTS
- 200 g of boiled buckwheat
- 2 eggs
- 100 g cheese
- 1 onion
- 50 g butter
- 2 tbsp. l. flour
- salt, spices to taste
- vegetable oil
COOKING METHOD
First, let's boil buckwheat.
Chop the onion finely.
Melt the butter in a frying pan and fry the onions until softened. Set aside to cool down a little.
Grate the cheese.
Combine boiled buckwheat, grated cheese and fried onions, drive in eggs. Add the salt and spices you like to taste. We mix. Now add flour and mix everything well again.
We form cutlets, roll in flour and give any shape.
Fry on both sides over medium heat until golden brown.
You can watch the cooking process in a short video recipe.
Bon appetit and great mood!
VIDEO RECIPE