Buckwheat cutlets
Description
The dish is prepared without unnecessary complications. Buckwheat cutlets can be made at home either specifically for this purpose or using leftover porridge that you don't know what to do with. The recipe is as follows: 1. Place one cup of buckwheat into a saucepan with two cups of water. When the water boils, add a little salt and cook until the buckwheat is done. 2. Once the porridge is ready, add butter, mix well, and let it cool completely. 3. While the porridge is cooling, peel the onion and garlic. 4. Finely chop the herbs. 5. Put the cooled buckwheat into a meat grinder or blender. Add the onion and garlic. 6. Season the resulting mixture with salt and pepper. 7. Add a little sour cream and the chopped herbs to the buckwheat mixture. 8. Break in an egg and mix thoroughly. 9. Shape small cutlets from the mixture and coat them in breadcrumbs. If the cutlets don't hold together well, add a bit more sour cream. 10. Heat vegetable oil in a frying pan and place the cutlets in. Fry over low heat until golden brown on both sides. This simple buckwheat cutlet recipe can diversify your daily menu. Serve them best with fresh vegetables and herbs. You can also prepare a sauce from the remaining sour cream, adding garlic and herbs. The finished dish is now ready to be served.