Zucchini and buckwheat cutlets
Description
We'll cook the buckwheat for the cutlets in advance; it's better to use young zucchini. If desired, you can add herbs and spices to the cutlets. These cutlets go perfectly with sour cream or a tasty yogurt-based garlic sauce. This recipe is budget-friendly and quick—definitely worth saving.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Cook the buckwheat in advance, then cool it down and transfer to a blender jar. Blend the porridge until smooth.
- 3
Step 3
Transfer the chopped buckwheat to a bowl. Rinse the zucchini and grate on a medium grater, squeeze out the juice and add the zucchini to the buckwheat.
- 4
Step 4
Beat the chicken egg separately and add it to the bowl with the ingredients.
- 5
Step 5
Add the flour, salt, pepper, basil, and paprika.
- 6
Step 6
Mix all ingredients until smooth.
- 7
Step 7
Form small patties and fry in vegetable oil for 4-5 minutes on each side. Serve the cooked patties hot.
- 8
Step 8
Done.