Buckwheat and Potato Cutlets Stuffed with Boiled Eggs

An uncomplicated dish of buckwheat porridge and potatoes – delicious cutlets stuffed with boiled eggs. It is very simple to prepare such tasty and satisfying cutlets, and if you use pre-boiled buckwheat and potatoes, then even quickly.

Cook: 1 hour

Servings: 4

Ingredients

• Buckwheat groats – 5 tbsp (100 g)
• Potatoes – 1 pc. (100 g)
• Eggs – 2 pcs.
• Fresh parsley (or cilantro) – 4-5 sprigs
• Flour (for rolling) – 2 tbsp
• Salt to taste
• Ground black pepper – a pinch
• Vegetable oil (for frying) – 2-3 tbsp

Directions

1. Wash the potatoes and send them to the pot. Pour water so that it covers the potatoes and put on high heat. When the water boils, reduce heat to medium and cook potatoes, covered, until tender (about 20-25 minutes). Then drain the water and leave the potatoes to cool.
2. Send one chicken egg to a saucepan, add water and boil hard-boiled for about 7-8 minutes after boiling. Then pour cold water over the boiled egg and leave to cool.
3. Rinse the buckwheat, send to a saucepan, and pour 200 ml of water (the ratio of buckwheat to water is 1: 2). Put on heat, cover, and cook over low heat for about 20-25 minutes after boiling, until buckwheat is fully cooked.
4. As soon as the cereal completely absorbs the liquid, the buckwheat porridge is ready. Turn off the heat and leave to cool.
5. Peel the boiled potatoes and grate on a coarse grater. Combine buckwheat porridge and grated potatoes in a deep bowl.
6. Wash parsley, dry, and chop finely with a knife.
7. Add chopped parsley to a bowl with buckwheat and potatoes, beat in a raw egg, salt, and pepper. Mix well.

   

8. Prepare the filling. Peel the boiled egg and cut into medium cubes.
9. From the buckwheat-potato mass, make a cake a little larger than a chicken egg. Place a quarter of the egg filling in the center of the cake.

   

10. Put some more buckwheat-potato “minced meat” on top and form a dense cutlet. Form the rest of the blanks in the same way. I got 4 medium-sized patties.
11. Thoroughly coat the cutlets in flour.
12. Heat vegetable oil in a frying pan. Fry the cutlets over medium heat for about 4-5 minutes. Then gently turn over and fry for about 3-4 minutes.

    

13. Simple and delicious buckwheat and potato cutlets stuffed with boiled eggs are ready. It is best to serve them hot, if desired, adding sour cream, ketchup, or any sauce to your taste. Enjoy your meal!