Buckwheat cutlets with melted cheese. Buckwheat cutlets with cheese

Hearty buckwheat cutlets are a healthy main dish that always turns out to be budget-friendly. To make it also tasty, you need not spare spices. You can diversify buckwheat cutlets with vegetable, mushroom and other additives.

Ingredients: a full glass of filtered water, half a glass of buckwheat, a large white onion, vegetable oil, salt, a little flour.

Delicious and tender meatballs.

1. Groats are calcined in a dry frying pan. Then it is salted and boiled until the liquid is completely absorbed into the buckwheat.
2. The resulting porridge is removed in the refrigerator until completely cooled.
3. The onion is chopped into cubes and fried until golden.
4. Roasting together with fat is mixed with buckwheat and flour. The latter will need so much for the mass to keep its shape.
5. Cakes are formed from "minced meat", fried in a pan.

Vegetarian cutlets are served with any sauce, sprinkled with herbs.

With minced meat

Ingredients: 2 faceted glasses of filtered water, a pound of mixed minced meat (pork and beef), 1 tbsp. buckwheat, 2 pcs. turnips, large egg, rock salt, some wheat flour, any spices.

1. The grits are fried in a dry frying pan, then salted, poured with water, covered with a lid and stewed for 17-20 minutes. Next, the mass is removed from the heat and infused for 7-8 minutes.
2. The onion is finely chopped and sautéed until golden brown.
3. Vegetable roast is added to minced meat along with egg, salt and spices.
4. It remains to combine the meat mass with the finished buckwheat and form molds. They are breaded in flour and fried on both sides in a pan.

It is delicious to serve cutlets with buckwheat and minced meat with ketchup, tomato slices.

With mushrooms

Ingredients: 40-50 g crumbs, 730 g mushrooms, 2 tbsp. filtered water, a full glass of buckwheat, a bunch of parsley, 2 onions, vegetable oil.

Buckwheat cutlets are very tender, with a delicate mushroom flavor.

1. Buckwheat is washed, filled with water and boiled until fully cooked. Salted.
2. Chopped mushrooms are fried with onion cubes, after which they are crushed with a blender.
3. The masses from the first and second steps are combined, seasoned with chopped herbs.
4. Meatballs are formed, which are rolled in breadcrumbs and fried on both sides.

Ready-made buckwheat cutlets with mushrooms can be poured with a small amount of water with ketchup and stewed under the lid for a couple more minutes.

With added potatoes

Ingredients: a full glass of buckwheat, a pound of potatoes, table salt, 4 tbsp. tablespoons of white flour, any spices, vegetable oil.

1. The washed cereal is soaked for 3-4 hours. Then it is crushed with a blender.
2. Finely grated raw potatoes are added to buckwheat.
3. The mass is salted and mixed with spices.
4. Flour is added at the end.
5. After mixing, cutlets are molded from the "minced meat", which remains to be fried on both sides until golden brown.

Garnish with vegetables and a fresh salad.

Delicious buckwheat cutlets with cheese

Ingredients: half a glass of buckwheat, 2 large eggs, table salt, 110 g of soft cheese, onion, 30 g of wheat flour, refined oil, a full glass of water. How to cook meatballs with cheese, is described below.

Buckwheat cutlets will become a popular side dish in the family.

1. Buckwheat is boiled in salted water until fully cooked.
2. The onion is finely chopped and fried until golden brown, after which it goes to the cereal.
3. Any soft cheese, eggs are laid out there. You can use any spices.
4. "Minced meat" is kneaded until smooth, cutlets are molded from it. The blanks are rolled in flour, fried on both sides until golden.

The dish is served hot with any sauce based on tomato paste.

Variant of buckwheat porridge

Ingredients: 70 g of cereal, 2 garlic cloves, half a white onion, salt, large egg, 1 tbsp. a spoonful of buckwheat flour, 40 g of petiole celery and rusk crumbs, half a bunch of fresh herbs, refined oil.

1. Buckwheat is boiled in salted water. Next, the food container is wrapped in a blanket and left for about half an hour.
2. Onions are cut with herbs and celery.
3. For minced meat, the finished porridge is twisted with the mass from the second step.
4. An egg and other products declared in the recipe are added to the resulting mixture, except for crumbs. Garlic is preliminarily passed through a press.
5. The mass is kneaded, cutlets are molded from it, which are breaded in breadcrumbs and fried on both sides.

Ingredients:
Buckwheat 125 g.
Egg - 2 pcs.
Cheese - 100 gr.
Bow-1-2 pcs.
Butter - 50 g.
Greens optional, I have green onions.
Salt pepper.

Cooking:
Pour buckwheat into a sieve and rinse thoroughly under running cold water, pour into a saucepan with boiling salted water (about 0.5 liters. Cook for 20-25 minutes. Grind hot buckwheat porridge with a potato masher until almost homogeneous
. Peel and finely chop the onion, heat a couple of tablespoons of butter in a frying pan and fry it until golden brown for 3-4 minutes. Combine slightly warm buckwheat mass with fried onions, grate cheese on a coarse grater and mix. In the cooled mass, add raw eggs, salt, pepper, spices to taste and mix again.

Pour breadcrumbs or flour into a separate plate, I have flour. Pour vegetable oil into a frying pan and put on fire. From the buckwheat mass, form small cutlets, roll them in breadcrumbs or flour and put in a heated frying pan with oil. Fry buckwheat cutlets with cheese over moderate heat until golden brown on all sides. Serve hot buckwheat cutlets, especially delicious with tomato sauce. Bon appetit!

Simple buckwheat cutlets are a dietary dish that can be easily and quickly prepared at home: with cheese, minced meat, garlic, onions, potatoes.

Cereal variety of usual-everyday cutlets! Why not?! After all, in fact, there are two in one: a side dish, a main course and even a salad. Buckwheat for minced meat is an ideal gastronomic companion. To be honest, I cooked buckwheat cutlets for the first time, but I didn’t even expect how interesting, juicy and fragrant they would turn out. As a small but useful tip - add a pinch of sugar to the minced meat, it will reveal both meat and buckwheat in a special gastronomic light. You look, such cutlets will become “regular” and loved.

• Buckwheat groats 1 cup
• Minced meat 450 grams
• Onion 2 pcs
• Chicken egg 2 pcs
• dill bunch
• Creamy horseradish 2 tbsp
• Garlic 1 clove
• Wheat flour of the highest grade 3-4 tbsp
• Salt to taste
• sugar pinch
• Ground black pepper pinch
• Grape seed oil for frying
• Sour cream for serving
• Greens for serving

Boil buckwheat - cook friable porridge.

Minced meat scroll with onions, season with black pepper and sugar - knead well and lightly beat off.

Mix minced meat and buckwheat.

Prepare the filling for cutlets: boil eggs, grate on a medium grater, chop dill and garlic, mix everything with creamy horseradish.

Divide the whole minced meat into portions, form a cake, put 1-2 tablespoons of egg-dill filling in the center of each.

Form cutlets, bread them in flour.

Fry cutlets in grape seed oil on both sides until lightly browned. Bring to readiness in the oven and serve with sour cream and fresh herbs.

Recipe 2: Simple and Delicious Buckwheat Cutlets

These wonderful buckwheat cutlets can be cooked if you still have yesterday's buckwheat porridge. But I assure you that having cooked them at least once, you will specially cook cereals and make this dish quite often. And although they do not have a single gram of meat, they taste, oddly enough, the cutlets are delicious.

They have a pleasant aroma of buckwheat, a delicate and juicy texture, a crispy crust and are liked by everyone without exception. Despite the fact that we have this dish from cereals, it comes out very nutritious and satisfying. By the way, such delicious buckwheat cutlets are perfect for eating during fasting, you just need to exclude the egg from the recipe.

• 450 gr boiled buckwheat
• 225 gr peeled potatoes
• 1 small onion
• 1 raw carrot
• 1 medium egg
• 2 tablespoons with a slide of breadcrumbs + for breading
• vegetable oil for frying

Three peeled potatoes on the smallest grater and squeeze out excess juice (if you make a lean version, then leave everything as it is).

Add boiled buckwheat, chopped onion, grated carrots, salt, pepper, raw egg and crackers (they can be replaced with flour). Stir the patty mixture until smooth.

With slightly damp hands, form cutlets of arbitrary shape. We carefully pan each from all sides.

Fry in the usual way in vegetable oil in a pan. Fry the cutlets over low heat without a lid for 7-10 minutes on each side until a beautiful appetizing ruddy. Bon appetit.

Recipe 3, step by step: buckwheat porridge cutlets

You can easily and quickly cook dietary buckwheat cutlets very tasty at home.

• Buckwheat porridge - 2 cups of 250 ml
• Quail eggs - 4 pieces, or an ordinary chicken egg - 1 piece
• Onion - 1 pc. medium in size.
• Wheat flour 1.5 tbsp. spoons
• A bit of spice: salt, dill, a mixture of peppers.

I had already cooked buckwheat porridge, I poured deep buckwheat into a bowl. With a spoon, she kneaded the grains as much as possible, but did not overdo it. Yes, there are recipes when buckwheat is passed through a meat grinder, but as I imagined - how much to wash everything, I became lazy, and decided to do it my own way. Next, finely chopped the onion. She laid out these gifts of nature and shops in a large dish, beat eggs into buckwheat, added flour.

I peppered, salted the cutlet mass quite a bit, since buckwheat porridge was lightly salted before. I mixed everything thoroughly, pressing again on the buckwheat with a spoon. I formed minced buckwheat into a hemisphere, for the convenience of forming cutlets.

She put the pan on the stove to heat up. I made cutlets from minced meat, simply forming them in the palms. I added vegetable oil to the pan and carefully placed the future buckwheat yummy in it. The fire was turned down to a low setting so that the food would not burn. Fried on one side, turned over on its side - a rib. Again gave the opportunity, and the edge to undergo heat treatment.

As the side of the patty turned brown, I turned it over to the other, not fried side. It took me about 12-15 minutes to fry with a quiet flame.

Recipe 4: Buckwheat cutlets with garlic and sour cream

From buckwheat you can cook a variety of dishes. I recommend you a recipe for cooking delicious, and most importantly healthy buckwheat cutlets. Minced meat for such cutlets is prepared on the basis of buckwheat porridge with the addition of vegetable ingredients. It does not take much time and expensive products to prepare our dish. But, despite this, the cutlets are tasty, light and tender. They will be a great treat at your dinner table.

• Buckwheat groats 200-250 grams
• Onion medium size 1-2 pieces
• Medium garlic 2-3 cloves
• Sour cream 20% fat 1 tablespoon
• Chicken egg 1 piece
• Wheat flour 2 tablespoons
• Salt to taste
• Ground black pepper to taste
• Vegetable oil for frying
• Breadcrumbs for breading cutlets

Pour buckwheat on a paper towel and evenly distribute over its entire surface. We manually sort out buckwheat and set aside pebbles or dry grass that may be in the groats. Then you need to rinse it well. To do this, we shift the sorted buckwheat into a saucepan and pour running water into the same container. Drain and refill water several times. After - pour the cereal with liquid into a sieve and let the water drain.

We shift the buckwheat into a free pan and fill it with water at room temperature. It is very important to observe the proportions of buckwheat and water. They should correspond to 1 to 2, that is, for 200 grams of buckwheat, you need to take 400 milliliters of water, respectively, if the buckwheat ingredient is 250 grams, then we take the liquid at the rate of 500 milliliters.

We put the pan on medium heat and, when the water with buckwheat boils, add a little salt to taste and mix everything lightly with a tablespoon. Cover the pot with a lid and cook for 15 minutes over medium heat until the amount of water is reduced by half. Then we fasten the fire to a minimum and cook the porridge for another 5-7 minutes. During this time, all the liquid should evaporate.

After - turn off the burner, and wrap the pan with buckwheat porridge with a towel for 20 minutes so that it is well cooked. Attention: since we will cook cutlets from buckwheat porridge, therefore, there is no need to add butter to our ingredient.

Using a kitchen knife, peel the onion from the husk. We wash the vegetable under running water and transfer it to a cutting board, using a kitchen knife, cut the onion into 4 parts. After the onion slices put in a free bowl.

We shift the garlic cloves to a cutting board and, pressing on them with the handle of a knife, remove the husk.

When buckwheat porridge has cooled to room temperature, we twist it together with onions and garlic in an electric meat grinder. Then add sour cream, flour to the same container and use a knife to break the shell of one egg over a bowl. After - salt and pepper, and then, using a tablespoon, mix all the ingredients well together until smooth.

Mince is ready. Now we begin to form cutlets from minced buckwheat. To do this, we wet our hands with water, and then we take a little minced meat from a bowl with them and manually form a small cutlet of 40-50 grams each. Then lightly press on it, making the cutlet flatter. Cutlets must be formed from minced meat small so that they are well fried. Pour vegetable oil into a frying pan and put the container on medium heat.

It is not necessary to pour too much oil into the container, as the cutlets will be very crumbly from this. When the oil warms up well, we shift the buckwheat cutlets into this container at a short distance from each other. Attention: before frying cutlets, they can be rolled in wheat flour or breadcrumbs.

First, fry the cutlets over high heat on one side until golden brown, and then, using a kitchen metal spatula, turn them over to the other side and also fry until golden brown on the other side. After - reduce the heat and continue cooking for another 5 minutes. Fry cutlets necessarily under the lid. When the cutlets are ready, turn off the burner and, holding the pan with a kitchen tack, use a kitchen metal spatula to remove them from the container. We shift the buckwheat cutlets into a free plate.

After the buckwheat cutlets have cooled down a bit, transfer them to a wide dish and serve. It is better to serve our cutlets with sour cream, sauce and vegetable salads. By the way, our buckwheat cutlets are good both hot and cold. This dish can conquer any gourmet. Enjoy your meal!

Recipe 5: buckwheat and potato cutlets (with photo)

prepare cutlets from buckwheat and potatoes. In the resulting minced meat, you can add both onion and egg, as in ordinary cutlets. Add spices to minced meat to your liking. We form cutlets as you wish, small or large, round or oval, etc. The cutlets are very fluffy and tasty. When the cutlets are hot, you don’t even immediately understand what they are cooked with! Such cutlets, you can even take on a picnic. Let's start cooking buckwheat and potato cutlets!

• Boiled buckwheat - 1 cup.
• Boiled potatoes - 2 pcs.
• Egg - 1 pc.
• Onion - 1 pc.
• Hard cheese - 50 grams.
• Salt, pepper - to taste.
• Paprika - 0.5 tsp
• Vegetable oil - to taste.
• Flour - 1 tbsp. l.

Peel the onion, cut into cubes, fry in vegetable oil. Mix boiled buckwheat and fried onions.

Boiled potatoes, mash with a fork or crush.

Add potatoes, vegetable oil (1 tablespoon) to buckwheat and mix. Then add the egg to the minced meat and mix again.

Grate the cheese on a coarse grater, add to the minced meat and mix.

Salt the minced meat, pepper, add paprika and mix.

With minced meat, form patties with wet hands and roll them in flour.

We spread the cutlets on a preheated pan and fry in oil until golden brown, first, on one side.

Then turn the cutlets over and fry on the other side until cooked.

Lay the fried meatballs on a paper towel to remove excess fat. Buckwheat and potato cutlets, served hot with sour cream or sauce. The patties turned out tender, fluffy and very tasty! Bon appetit!

Recipe 6: minced meat and buckwheat cutlets (step by step)

Buckwheat cutlets with minced meat, very tasty, the recipe with a photo of the preparation of which I offer, are perfectly garnished with mashed potatoes, pasta or boiled rice. It is very tasty if you separately prepare a sauce, such as bechamel or tomato, and serve with such cutlets.

• minced meat (pork and beef) - 500 g,
• buckwheat - 1 cup,
• water - 2 glasses,
• chicken egg - 1 pc.,
• turnip - 2 pcs.,
• salt,
• spices,
• breading flour,
• vegetable oil.

We sort out buckwheat from debris, pierce it in a pan.

Then add salt and water to it, cover with a lid and simmer for 20 minutes. Then remove from heat and let stand covered for 5 minutes.

Finely chop the peeled turnip and sauté with butter until golden brown.

In the prepared minced meat, add buckwheat, sautéed onions, beat in an egg and add spices.

We knead the minced meat and form cutlets.

Pour oil into a preheated pan and fry the cutlets on all sides, first over high heat to form a crust, and then remove the heat and simmer under the lid.

Bon appetit!

Recipe 7: Delicious Buckwheat Cutlets with Cheese

Sometimes you want to arrange a fasting day for yourself. But at the same time cook something nutritious and tasty. An ideal dish will be buckwheat cutlets with cheese, which even children will eat with pleasure. It's easy to cook them. Even a beginner in the culinary business can cope with such a dish. So let's get started with our recipe.

• buckwheat - 1 cup;
• water - 3 glasses;
• onion - 1 pc.;
• butter - 50 g;
• hard cheese - 100 g;
• vegetable oil for frying;
• eggs - 2 pcs.;
• flour or breadcrumbs;
• salt pepper

First you need to boil the buckwheat. To do this, bring the water to a boil and pour the cereal. Boil buckwheat until the water has completely evaporated.

Hi all! Today I cook buckwheat cutlets with cheese and onions.

Everyone knows about the benefits of buckwheat, but not everyone likes it, especially our children.

But believe me, buckwheat cutlets will gobble up everything, because it is very tasty.

These meatballs are good both hot and cold.

INGREDIENTS

• 200 g boiled buckwheat
• 2 eggs
• 100 g cheese
• 1 bulb
• 50 g butter
• 2 tbsp. l. flour
• salt, spices to taste
• vegetable oil

COOKING METHOD

First, let's boil the buckwheat.

Finely chop the onion.

Melt the butter in a frying pan and fry the onion until softened. Let's let it cool down a bit.

We rub the cheese on a grater.

We combine boiled buckwheat, grated cheese and fried onions, drive in eggs. Add salt and spices of your choice to taste. We mix. Now add flour and mix well again.

We form cutlets, roll in flour and give any shape.

Fry on both sides over medium heat until golden brown.

The cooking process can be seen in a short video recipe.

Bon appetit and good mood!

VIDEO RECIPE