Buckwheat pancakes (master class)
Description
The recipe won't take much time. For buckwheat patties, chicken or turkey tender meat is usually used. Combined with buckwheat, these patties won't be dry, especially since they are simmered in sauce. Be sure to pour the sauce over the patties when serving. So, have a look. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients. Wash the chicken fillet. Sort the buckwheat groats, rinse thoroughly, pour boiling water over them in a 1:1 ratio, and cook until done, salting the water before cooking.
- 2
Step 2
Grind the chicken fillet together with one onion using a meat grinder or blender.
- 3
Step 3
Add salt, ground black pepper, and raw eggs, then mix the filling.
- 4
Step 4
Add the cooled buckwheat last. Mix well; the filling will be thick and easy to shape into cutlets.
- 5
Step 5
Take the minced meat with a tablespoon, roll into balls, and gently press down. Coat well on all sides with flour.
- 6
Step 6
Fry the patties over medium heat on both sides.
- 7
Step 7
The buckwheat pancakes are ready, set them aside for now and proceed to prepare the sauce.
- 8
Step 8
Slice the second onion into half-rings and sauté in two tablespoons of oil with a pinch of salt.
- 9
Step 9
Add tomato paste and water. You can increase the amount of water up to 400 ml if you prefer more sauce. Simmer over medium heat for a couple of minutes with the onion. Adjust salt and sugar to taste.
- 10
Step 10
Place the buckwheat pancakes into a deep frying pan or saucepan, pour the sauce over them, and simmer covered for 15–20 minutes.
- 11
Step 11
Buckwheat pancakes are ready! Serve them hot with sauce. Enjoy!