Buckwheat Cutlets with Mushrooms
by Editorial Staff
Buckwheat cutlets with mushrooms – a very tasty, hearty, healthy dish. You can cook buckwheat cutlets with champignons not only during fasting but also on ordinary days.
Cook: 1 hour
Servings: 8
Ingredients
- Buckwheat groats – 1 glass
- Champignon mushrooms – 800 g
- Potatoes (medium size), cooked in their uniform – 2 pcs.
- Bulb onions – 2 pcs.
- Dill greens – 1 bunch
- Sunflower oil – for frying
- Flour – for breading
- Salt to taste
- Pepper to taste
Pre-boil the potatoes in a peel (over low heat, about 25 minutes, until soft).
Directions
- Sort the buckwheat and rinse in cold water. Pour 2 glasses of cold water over the cereal and put on fire. Bring to a boil, reduce heat, and cook buckwheat until the water evaporates completely (about 20 minutes).
- Finely chop the onion.
- Peel boiled potatoes and grate on a coarse grater.
- Wash the mushrooms and cut them into small pieces.
- Combine boiled buckwheat and potatoes and chop in mashed potatoes using a blender.
- Fry the mushrooms with onions in oil until the liquid has completely evaporated. Then remove from heat.
- Grind fried mushrooms with onions using a blender (or meat grinder).
- Mix buckwheat with potatoes, mushrooms, and herbs well. Season with salt and pepper.
- With hands dipped in water, form cutlets from the resulting mass. Roll the prepared buckwheat cutlets with mushrooms in flour.
- Fry buckwheat cutlets in a preheated pan with butter, on both sides, until golden brown. Lean buckwheat cutlets with mushrooms are ready.
Enjoy your meal!
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