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

  1. 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).
  2. Finely chop the onion.
  3. Peel boiled potatoes and grate on a coarse grater.
  4. Wash the mushrooms and cut them into small pieces.
  5. Combine boiled buckwheat and potatoes and chop in mashed potatoes using a blender.
  6. Fry the mushrooms with onions in oil until the liquid has completely evaporated. Then remove from heat.
  7. Grind fried mushrooms with onions using a blender (or meat grinder).
  8. Mix buckwheat with potatoes, mushrooms, and herbs well. Season with salt and pepper.
  9. With hands dipped in water, form cutlets from the resulting mass. Roll the prepared buckwheat cutlets with mushrooms in flour.
  10. 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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