Buckwheat Zrazy with Boiled Egg and Green Onions

An excellent alternative to buckwheat porridge for breakfast or the use of already cooked buckwheat are an unusual zrazy stuffed with boiled eggs and green onions. They cook, of course, a little longer than the usual buckwheat porridge, but the result is one hundred percent worth the effort.

Summary

Ingredients

• Buckwheat groats – 1 cup (200 ml)
• Eggs – 2 pcs.
• Green onions – 3 pcs.
• Flour – 3 tbsp
• Sour cream – 1 tbsp
• Salt to taste
• Ground black pepper – to taste
• Vegetable oil – for frying

Print Recipe Pin Recipe

Instructions

1. Rinse 1 cup buckwheat groats under running water and place in a saucepan.
2. Add 2 cups hot water and salt to taste. Bring to a boil over medium-high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes until tender, then cool for 10 minutes.
4. Transfer the cooled buckwheat to a bowl, add 1 tablespoon sour cream and 1 raw egg, and puree with a hand blender until smooth.
5. Add 1 tablespoon flour and mix well.
6. Boil 1 egg in a pot of water over high heat for 10 minutes to hard-boil it, then cool, peel, and cut into small cubes.
7. Wash and finely chop 3 green onions. Mix with the egg cubes, salt to taste, and ground black pepper to taste.
8. Take a portion of the buckwheat mixture, flatten it in your palm, add a spoonful of filling in the center, and mold into an oval zrazy.
9. Dip the zrazy in the remaining flour (about 2 tablespoons) to coat all sides.
10. Heat vegetable oil in a frying pan over medium heat, add the zrazy, and fry for 3–4 minutes on each side until golden brown.
11. Serve hot zrazy immediately.