Lean buckwheat cutlets. Buckwheat cutlets in the oven

Do you like buckwheat? So you will like this recipe for lean buckwheat cutlets. Preparing them is not difficult at all. They are great for breakfast, lunch or dinner. It is very tasty to eat them hot with sour cream. The structure of the cutlets is very tender and fragile.

In order to cook lean buckwheat cutlets without eggs, take these ingredients.

Boil buckwheat until tender, without salt. Cool it down.

On the sunflower oil fry the chopped onion and grated carrots until soft.

Place in the bowl of a food processor boiled buckwheat and fried vegetables. Grind until puree. You can grind it several times in a meat grinder.

Add dried herbs, cumin, salt and pepper. Mix well. You will get a viscous mass, from which it is easy to form cutlets.

Form into patties of any size and bread in breadcrumbs.

Heat oil in a skillet. Fry the lean buckwheat patties over medium heat until golden brown. Since they are very fragile, gently turn them over to the other side.

Lay on a paper towel. Lean cutlets buckwheat ready. Serve immediately.

Bon Appetit!

Lean buckwheat cutlets prepared according to this recipe turn out to be unusually tasty and tender. At the same time, they are prepared very simply and quickly! Here I used the most simple vegetables and greens that are always at hand. You can experiment with their composition and a set of spices to get new ones. flavor combinations... For example, perfect here Bell pepper, only in this case you will have to add a little more flour so that the patties stick together enough. So let's get down to cooking.

Ingredients:

• 1 glass of buckwheat (200 ml);
• 1 medium carrot;
• some parsley and dill;
• salt and spices to taste (I use 1 tsp salt, 0.5 tsp turmeric, some asafoetida, chopped curry leaves);
• if the absence of flour is not important, you can add it (1-2 tablespoons) so that the buckwheat cutlets are less crumbs (you can also use buckwheat flour or milk powder).

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Lean buckwheat cutlets, how to cook:

1. Boil buckwheat by adding 2.5 cups of water. Cook until all the water is absorbed, and the buckwheat should boil down and become soft (this will take about 30-40 minutes).

2. Grate the carrots, finely chop the greens.

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3. Mash hot buckwheat with a crush or grind with a blender, salt, cool (so as not to burn your hands), mix with carrots and herbs. Add flour and stir again until all ingredients are evenly distributed throughout the mass.

4. Fry buckwheat cutlets on both sides until golden brown in a little oil. It is advisable to use a non-stick pan.

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5. That's it! Our lean buckwheat cutlets are ready. Bon Appetit!)

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How to make 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, how to serve it on the table

45 minutes

190 kcal

5/5 (1)

In order to diversify the everyday menu, it is not necessary to spend a lot of time and effort on cooking exquisite dishes... From the simplest and most familiar products, you can come up with a very tasty dish. For example, many housewives do not even know that simple 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, amino acids. Cereals are especially rich in vitamins of the group 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 that does not involve the use of eggs and dairy products. This dish will do for a lean table or vegetarians.
• Such a dish is very like children... It is not always possible to persuade a child to eat simple porridge, and almost everyone loves cutlets.
• Versatility... It can be prepared for breakfast, lunch or dinner. You can take it with you to work. It will have to be in place and on festive table, because not every housewife is familiar with such an interesting recipe.
• Finally, they prepare quick and easy... If you learn this recipe, it will immediately be included in your list of favorite and routine dishes.

Step-by-step cooking recipe

There are different versions of the recipe for lean buckwheat cutlets. We will get acquainted with the most popular, delicious and simple recipes.

Classic lean cutlets

This is the option that is best. suitable for diet, vegetarian menu or for fasting... This dish is good for 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 is digested. To make cooking easy, buy porridge sachets from the grocery store. It is cooked for no more than 15 minutes and at the end you will get a good, ready-made, crumbly porridge.

Hearty buckwheat cutlets with mushrooms

The dish goes well for dinner or lunch... It is delicious and very satisfying due to the addition of mushrooms. It can be served with vegetable lung salad.

Ingredients: a glass of buckwheat, a glass of water, two potatoes, 200-250 grams of mushrooms, onion, salt and spices, garlic, vegetable oil.

How to cook:

1. Boil buckwheat, cool and knead it with a crush (like mashed potatoes).
2. Grate potatoes, onions, garlic, and finely chop the mushrooms.
3. All ingredients are mixed, salt and spices are added to taste.
4. Form cutlets from the finished mass, fry on each side for 5 minutes.

• During the formation of patties, the mass can stick to the hands. To avoid this, you just need to wet your hands with cold running water.
• It is best if the porridge for cooking cutlets is cooled. Try to make it ahead of time or give it a little time to cool down. You can spread the porridge on a large tray to speed up the process.
• It should be borne in mind that cutlets are fried very quickly, so everything additional ingredients, which are put in buckwheat, must be prepared in advance or finely chopped. This rule must be followed with any recipe. Onions can be fried in a pan until tender, boil mushrooms, grate carrots very finely.

How and with what to serve

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

Meanwhile, there are many ways to cook completely lean and at the same time very delicious dishes... For those who decide to test themselves in fasting, while not changing their habit of trying something tasty, we suggest preparing cutlets for the second - 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 even by taste no worse, and nothing to say about the benefits.

All recipes are good, choose yours!

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

Here are some of these recipes.

Cutlets "It couldn't be easier"

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

Mix grated potatoes with porridge, add protein, salt and pepper, knead well with a wooden "crush".

Form cutlet "crumpets" with your hands, fry them in olive fat on both sides.

Buckwheat cutlets with lentils

Ingredients for 3 servings:

• buckwheat groats - one glass;
• red lentils - one glass;
• shabby black bread crouton on a fine grater - ½ cup.
• two medium carrots;
• vegetable oil, any - two tables. l .;
• paprika - one tea. l .;
• dried basil herb - one tsp. l .;
• hot red pepper - ¼ tsp. l .;
• 1-2 raw potatoes
• salt - whoever loves it.

Cooking time - 1 hour.

Calories per 100 g - 110.

Soak the lentils in hot water and boil until tender (since the red variety has no shell, it takes no more than half an hour to soak and boil). During the same time, cook crumbly porridge from buckwheat.
Beat the boiled lentils with a blender and mix with boiled buckwheat. Add shabby on a fine grater to the mixture raw carrots and potatoes, bread crumbs, 1 spoonful of oil, salt, spices.

Carefully remove everything, sculpt lean cakes from the resulting mass and fry in the remaining butter.

Buckwheat plus potatoes equals a cutlet

Number of products for four people:

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

Duration of cooking - 30 minutes.

The number of kilocalories in one hundred grams is 112.

How to cook lean buckwheat cutlets with potatoes?

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

Buckwheat and 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;
• oat flour for breading - 1 table. l. (but you can do without it).

The cooking period is 30 minutes.

Calories per 100 grams - 119.8.

Boil buckwheat-spread, adding more water for this. Boil carrots, fry finely chopped mushrooms and 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. Sculpt lean buckwheat cutlets with mushrooms with wet hands. Dip in flour and fry on both sides.

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

Ah, potatoes, delicious

An excellent side dish for such a dish as buckwheat cutlets will 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, feathers, enough for 2 stacks. chopped;
• ¼ stack. almonds (in extreme cases, you can do without them, but with them it is much tastier);
• ¼ stack. olive oil(if not at hand, another vegetable will do, but it must be 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, almond milk is obtained. By connecting it with chopped green onions and vegetable oil, you need, again, in a blender to make a pasty mass from these components.

At the same time, potatoes, cut into pieces, are cooked on the stove. After removing it from the heat and combining it with the green paste, it is necessary to knead all the components as thoroughly as possible with a "crush", trying not to leave any lumps. If the puree is too steep, you can add a little more almond milk to it. Green puree it turns out to be very tasty, but low in calories, and in no way can damage your figure.

Post with a non-fasting facial expression

It seems that we have managed to convince you that lean food can be not just tasty, but delicious. Lean buckwheat cutlets will perfectly replace many meat dishes... Try it - and, perhaps, these dishes will be among your favorites, which you will gladly eat yourself and treat your friends with them.

Bon Appetit!

Every housewife should know how to make buckwheat cutlets, because this appetizer helps out with a lack of time and unwillingness to cook meat dishes. The buckwheat left 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 you cancook from buckwheat porridge, lots of. She acts not only as a side dish for meat, fish or poultry, but also serves an independent dish... They make pancakes, zrazy from buckwheat, stuff it with pumpkin or chicken, combine porridge with meat, bacon and mushrooms. Even cutlets based on buckwheat are tasty and satisfying, they are a great idea for a snack or an independent dish.

How to cook buckwheat cutlets

To get it right cook buckwheat cutlets, you need to know some features. The first of these is food preparation. You will need friable buckwheat, pre-boiled in the usual way, a bouillon cube for taste or spice as desired, onion to give a mouth-watering flavor and eggs for the bunch. You can season the meatballs (Greek people) with garlic, dry paprika, roll in breadcrumbs or flour.

Do not forget about salt - it will give the dish a complete taste. Chilled ready-made buckwheat must be seasoned with spices, break an egg, add fried or raw onions, 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 mass is ready - all that remains is to mold the patties, breaded in breadcrumbs and fry in butter or vegetable oil.

Buckwheat cutlets in the oven

If you want to get a lean snack, then burgers with buckwheat in the oven will come in handy. They lend themselves well to freezing, preparation for future use and subsequent frying or baking. Boiled cereals, which may remain from another meal, must be seasoned with spices to taste, chopped with a blender. For flavor, the appetizer is seasoned with dill, garlic and onions, black pepper. After kneading the minced meat, cutlets are formed, laid out on a baking sheet, laid baking paper, and baked in the oven for 20 minutes at 180 degrees.

Buckwheat cutlets recipe - recipe

If the chef needsbuckwheat cutlet recipethen it is better to refer to trusted sources. It is optimal to choose a buckwheat recipe with a photo in order to check the correctness of each cooking step. Beginners should first practice the formation of lean cutlets with onions, and therefore add minced meat, eggs, spices and other additional products to the cutlet mass, and make meatballs with filling.

Cutlets with buckwheat and minced meat

• Cooking time: 1 hour.
• Calorie content: 150 kcal.
• Purpose: for lunch.
• Cuisine: author's.

Cutlets with buckwheat and minced meatare considered the best dish to serve for a child's lunch, because they perfectly saturate and energize. Healthy groats in combination with meat components practically does not differ from pork or beef due to the harmony of taste and aroma. You can take for cutlets not only raw buckwheat but also the remainder of yesterday.

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:

1. Sort the buckwheat, wash, boil in salted water until tender. Twist twice with a meat grinder.
2. Mix with minced onions, potatoes, minced meat. Beat two eggs, stir, season with salt and pepper.
3. Form into oblong patties, bread in flour, dip in a beaten egg. Fry in a preheated oiled skillet until tender. Simmer for 15 minutes under a closed lid, or spend the same time baking in the oven.
4. Put sour cream when serving.
5. You can add a little milk to the minced meat for softness and sugar for flavor.

Buckwheat cutlets with mushrooms

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content: 146 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

Buckwheat cutlets with mushroomsserve as an excellent dinner, made on the basis of porcini mushrooms or champignons, seasoned with black pepper and dried paprika. If desired, you can add a garlic wedge or fresh dill to them to give the appetizer a pleasant aroma. A dish is served with tomato sauce, fresh or stewed vegetables, it looks good hot or cooled. 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:

1. Rinse buckwheat, pour cold water, boil, cook until tender and moisture evaporates. Leave to rise for 15 minutes, season with salt.
2. Fry mushroom slices with chopped onions for 15 minutes, pepper, cool, chop with a blender. Add buckwheat little by little to get a thick mass, season with chopped herbs.
3. Form the meatballs, roll in breadcrumbs, fry on both sides until blush, cover and simmer for four minutes over low heat.

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content: 143 kcal.
• Purpose: for lunch.
• Cuisine: author's.
• Complexity of preparation: medium.

Buckwheat and potato cutletsthey taste like potato pancakes, but they look more attractive due to the formation of an appetizing crispy crust. It is good to combine them 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 - a glass;
• potatoes - 2 pcs.;
• vegetable oil - 20 ml.

Cooking method:

1. Rinse buckwheat, salt, add water, boil. Over low heat until tender, mash with a fork, cool.
2. Peel the potatoes, grate, squeeze the juice, mix with buckwheat, form cutlets.
3. Fry until blush and crisp, garnish with chopped herbs.

Buckwheat cutlets with cheese

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content: 158 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Complexity of preparation: medium.

Buckwheat cutlets with cheeseare rich creamy taste and delicate taste with a soft consistency. For their manufacture, it is better to take soft cheese so that it melts evenly during roasting, forming a beautiful crust and mouth-watering appearance, attracting the attention of all guests or household members. If you show your imagination, then the cutlets can be stuffed with cheese so that when cut it flows out appetizingly.

Ingredients:

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

Cooking method:

1. Pour buckwheat with salt water, cook until tender, cool.
2. Cut the onion into small cubes, fry until soft, add to the cereal.
3. Send coarsely grated cheese, eggs, pepper there. Stir in the minced meat until smooth and soft, mold the patties. Dip in flour, fry on all sides until golden brown.
4. Serve hot.

Homemade buckwheat cutlets

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content: 175 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Complexity of preparation: medium.

Home-style buckwheat cutlets differ in meat content in a 1: 1 ratio. Due to this, the appetizer acquires a new taste, increased satiety, therefore it is perfect for an adult or child's lunch. 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 - a glass;
• onion - 1 pc.;
• butter - 20 g;
• bread crumbs - 20 g;
• eggs - 1 pc.

Cooking method:

1. Boil the meat until tender, cut into small pieces.
2. Pour buckwheat with water, salt, cook until tender, cool.
3. Twist the grits with meat in a meat grinder, add chopped fried onions, beaten egg. Salt and pepper.
4. Blind the meatballs, breaded in breadcrumbs, fry in melted butter until browned.

Lean buckwheat cutlets

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content: 121 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

Buckwheat meatballs with a lean character will appeal to vegetarians, people who are fasting, or simply losing weight and watching their figure. They can diversify the diet. They are not involved in their manufacture. chicken eggs and other products of animal origin. So that they do not fall apart during frying and keep the consistency of minced meat, buckwheat must be cooked until it is "smeared" - pour a lot of water and keep until tender.

Ingredients:

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

Cooking method:

1. Pour the groats into a dry frying pan, heat, cover with salted boiling water, cook until tender. Drain the remaining liquid, put the porridge in the refrigerator until it cools completely.
2. Chop the onion, fry until golden brown.
3. Cut the resulting mass into slices, each lightly fry in oil until light blush.
4. Sprinkle with veggie meatballs when serving with fried onions.

Buckwheat cutlets - cooking secrets

Famous chefs reveal the features, using which,cooking buckwheat cutletswill be up to any home cook:

• a buckwheat cutlet recipe may include additions of hot red pepper, soft cottage cheese, pumpkin, or fried carrots;
• proper cooking buckwheat will give the cutlets the desired consistency - it is optimal to use thick-walled dishes for this, and before the process, heat the cereals in a dry frying pan without oil, but you can also butter the bottom a little;
• the optimal cooking time for buckwheat is 15 minutes, it should be cooked under a closed lid, not mixed in the process;
• after readiness, which is determined by the absorption of water, the porridge should be held without fire under the lid for about 10 minutes - this way it will rebuke and reveal the taste better;
• right in the cooking process, you can season buckwheat porridge with chopped onions, dry mushrooms or butter so that the cutlets can be sculpted without additional additives.

Video: Buckwheat cutlets