Mushroom and buckwheat cutlets
Description
The recipe won't take much time. These cutlets contain no meat and are very easy for the human body to digest. They taste as if they were made with meat, thanks entirely to the mushrooms and well-chosen spices. As seasonings, I usually add oregano and ground black pepper. Serve hot.
Instructions
- 1
Step 1
Rinse the buckwheat to remove dirt and unsuitable grains, pour water over it, and cover with a lid. Boil it in a saucepan until fully cooked.
- 2
Step 2
Peel the onion. Any variety of onion will work: white or red. Rinse it under water. Chop into small pieces.
- 3
Step 3
We thoroughly wash the mushrooms and slice them. I usually use button mushrooms, as they are available in every store and have a classic mushroom flavor. Heat a frying pan with oil, then sauté the onions and mushrooms until golden brown.
- 4
Step 4
Mix mushrooms, buckwheat porridge, eggs, and finely chopped fresh herbs. It's convenient to blend the mixture using a blender to make it homogeneous. You can also separately chop the mushrooms with onions. The filling is ready!
- 5
Step 5
Form patties from the resulting mixture. Heat a frying pan, pour oil into it, dip the patties in flour or breadcrumbs, and fry on both sides until cooked through. That's all the tricks!