Buckwheat cutlets
Description
The dish is prepared without unnecessary complications. The recipe for buckwheat cutlets has long moved from my fasting menu into everyday meals—I cook these cutlets quite often. I immediately liked their great taste, quick preparation, and affordability. In my opinion, this dish can become a real lifesaver for any homemaker. I understand that to some, this simple buckwheat cutlet recipe might seem too bland and tasteless, but I assure you, appearances are deceiving. These cutlets turn out quite appetizing, and thanks to the addition of potatoes, they are also juicy. And if served with fresh vegetables, no one will be able to resist such a treat. The finished dish is ready to be served.
Instructions
- 1
Step 1
First of all, of course, we need to boil the buckwheat, so we rinse it, pour water over it, and put it on the stove.
- 2
Step 2
While our grain is cooking, we peel the potatoes and grate them on a fine grater.
- 3
Step 3
When the buckwheat is cooked, let it cool down, then add the potatoes. You don't need to squeeze the juice out of the potatoes; in that case, you won't need to add water. However, if you do squeeze them, pour in the cup of water specified in the ingredients. Combine the potatoes with the cooked buckwheat, add salt and pepper to taste, and mix everything well.
- 4
Step 4
Form small patties from the resulting mixture so they cook more evenly.
- 5
Step 5
Pour vegetable oil into a frying pan and place it over heat. Put the patties into the heated oil and fry them until golden brown on both sides. First, fry them over high heat to form a crust, then reduce the heat and continue cooking the patties under a lid.
- 6
Step 6
Serve buckwheat cutlets with your favorite sauce or fresh vegetables.