Buckwheat cutlets with mushrooms. Lean buckwheat cutlets with mushrooms - an easy recipe

Meatballs cooked according to this recipe will appeal to vegetarians, as well as people who are on a diet or suffering from diabetes. In addition, these cutlets will seem delicious to everyone else. The taste of cutlets is a little unusual, it cannot be compared with beef cutlets. However, this dish will not disappoint even gourmets. Finding ingredients for cutlets will not take much time and effort, because they are all sold in any store. In addition, the recipe does not require large expenditures.

To prepare these unusual meatballs you will need:

• 60 grams of buckwheat
• 80 grams of mushrooms
• 1 bulb
• 1 chicken egg
• 2 sprigs of parsley
• 3 sprigs of dill
• 2 cloves of garlic
• 2 tablespoons breadcrumbs
• 4 tablespoons vegetable oil

Advice
For a richer mushroom flavor, you can add more mushrooms and less buckwheat.

1. You can use any mushrooms to cook cutlets. In the summer season, porcini mushrooms, chanterelles or ordinary russula brought from a neighboring forest are perfect. In winter, you can buy champignons in any store, but you need to understand that the taste of cutlets with wild mushrooms will be much richer than with champignons. Cutlets with chanterelles are not only tasty, but also very cute. They will have an unusual color and a magical mushroom flavor. On a fast day, these cutlets will seem like a festive dish. During fasting, you can cook meatballs without eggs. Serve with raw or steamed vegetables. Sauerkraut or pickled cabbage is also suitable.

2. It is better to sort out buckwheat before cooking so that there are no black grains left in it. Then take a pan and put buckwheat to boil at the rate of one glass of buckwheat per two glasses of water. While the buckwheat is cooking, you can start peeling the onion, and then cut it into fairly large pieces.

3. Heat the vegetable oil in a large frying pan and fry the chopped onion in it. Mushrooms also need to be cut, and then chopped with a meat grinder and fried with onions. Put boiled buckwheat and fried onions with mushrooms in a separate bowl. Add the egg, salt to taste, as well as chopped herbs and garlic to the bowl. All ingredients must be mixed and passed through a meat grinder.

Advice
If the mass turned out to be too liquid, you can add a little flour until a homogeneous thick consistency is obtained.

4. As a result, a homogeneous mass should be obtained, from which small cutlets should be formed. Then pour breadcrumbs into a plate (you can replace it with flour) and roll cutlets in them. Heat the pan and fry the cutlets on it on both sides in vegetable oil, 7-8 minutes on each side. Ready cutlets should have a golden crust.

5. You can serve buckwheat and mushroom cutlets both hot and cold. Both have their own unique taste.

The presented recipe allows you to cook an amazing dish from the most ordinary products - buckwheat cutlets with pieces of champignons.

By pre-calcining the groats, you can enhance the unique, warm buckwheat flavor. It does not matter if the porridge comes out boiled and viscous: this will even facilitate the formation of cutlet blanks. To make the stuffing homogeneous, all vegetables should be finely chopped. The starchy flesh of the potato goes well with buckwheat and will help keep the shape of each patty. A thick aromatic gravy based on mushroom broth will transfer the dish to the category of the most beloved.

Ingredients

• buckwheat - 150 g
• onion - 1 pc. (170 g)
• carrots - 1 pc.
• potatoes (large) - 1 pc.
• champignons - 130 g
• vegetable oil - 2-3 tbsp. l.
• salt to taste
• ground black pepper to taste
• curry - 0.5 tsp
• wheat flour - 2 tbsp. l.

Cooking

1. To prepare cutlets, you need boiled buckwheat. It even needs to be boiled a little. Rinse buckwheat, remove defective grains. Place in a saucepan. Pour hot water. Pour twice as much liquid as cereals - 300 ml. Send buckwheat to the fire. Boil. Simmer over low heat until tender, about 20 minutes. If the water boils away, and the buckwheat has not yet been cooked, add a little more liquid. Cool boiled buckwheat porridge.

2. Rinse the potatoes. Dip in a pot of water and send to the fire. Boil for 20-25 minutes until the tuber is soft. Cool down.

3. Peel the onion and carrot. Cut the onion into small pieces, grate the carrots on a medium grater. Fry in hot oil until soft, 5-7 minutes.

4. Rinse the mushrooms and pat dry with a paper towel. Cut into small pieces along with the legs. Fry for about 5-7 minutes over medium heat. Cool down.

5. In a suitable bowl, add cooled buckwheat, grated potatoes, fried vegetables. Stir. Pass through a meat grinder.

6. Add a couple of tablespoons of flour. If the stuffing is not very thick, you can add a little more flour. Sprinkle salt, ground black pepper, curry or other additional spices to taste. Stir.

7. From the cutlet mass, form small blanks of the desired shape.

Every year more and more people return to the bosom of Orthodoxy. Unfortunately, 70 years of theomachism led to the fact that the connection between generations was broken. In other words, the traditions that for centuries the believers have joined in the family from an early age and learned from their grandparents are unknown to many. Moreover, they are not familiar to many representatives of the older generation, as they grew up at a time when they could be punished for their observance, and very seriously. Therefore, today many are interested in what dishes can be eaten during the 40 days preceding Easter.

A few words about how to fast according to the canons of the Orthodox Church

According to established tradition, believers are ordered to observe the strictest abstinence on the first day and when they should not eat food at all and limit themselves to drinking cold water. As for the remaining 40 days preceding Easter, the Orthodox should only eat fresh or pickled, salted, pickled or dried vegetables and fruits, as well as nuts. On Tuesdays and Thursdays, you can eat boiled food, but without the addition of vegetable oil. But on Saturday and Sunday, it is allowed to eat boiled and fried hot dishes, including lean buckwheat cutlets with mushrooms, cooked in vegetable oil. In addition, on Palm Sunday and the feast of the Annunciation, fish may be included in the menu.

Buckwheat cutlets with mushrooms: recipe in post

As you can see, on the eve of, for example, Easter, serious restrictions are imposed on believers regarding the consumption of food. Therefore, on Saturday and Sunday, they should try to recuperate and get enough vitamins and minerals so as not to harm their health. A good choice are buckwheat cutlets with mushrooms. Recipes with photos of such hearty and healthy food will help you prepare them in the best possible way. So you can please your loved ones without violating established traditions.

Buckwheat cutlets with mushrooms (recipe) lean

This delicious dish is prepared in a variety of ways. For example, traditionally in Russia they were prepared from 1 glass of buckwheat, two glasses of water, a pinch of salt, 800 g of oyster mushrooms or wild mushrooms (can be dried, soaked in three heads of onions, a pinch of black pepper; fresh parsley and / or dill. You will also need breadcrumbs and vegetable oil for frying.

Cooking cutlets according to a lean recipe

How to cook:

• sorted and washed buckwheat should be washed, poured with two tbsp. water and bring to a boil;
• reduce the heat, cover the pan with a lid and boil until there is no water left in the dishes;
• wrap the dishes with porridge with a towel and wait 10-15 minutes;
• while the porridge comes, cut the washed mushrooms into slices;
• peel the onions and finely chop along with the herbs;
• fry onions and mushrooms in a pan in a small amount of vegetable oil;
• scroll the contents of the pan through a meat grinder (you can use a blender);
• add porridge and greens;
• salt and pepper;
• mix;
• moisten hands and form “thick” cutlets;
• fry in vegetable oil.

These buckwheat patties with mushrooms (recipe without eggs) are ideal for those who are fasting, as they do not contain any ingredients prohibited during Christian fasts.

Options for those on a diet

From buckwheat with mushrooms, it is also suitable for those who have given up meat, but love to eat deliciously. In this case, they can be cooked, including other ingredients that are not suitable for fasting people in the “minced meat”:

• 1 st. buckwheat;
• seasonings and salt;
• 2 onions and the same number of potatoes;
• 1 egg;
• 0.5 kg of champignons;
• 0.5 bunch of dill;
• vegetable oil, preferably olive;
• breadcrumbs for breading.

Cooking meatballs with eggs

How to cook:

• boil buckwheat porridge in water with the addition of salt;
• fry finely chopped mushrooms and onions in olive oil;
• all ingredients, including potatoes, are placed in a blender bowl and beat until a homogeneous mass is obtained;
• add greens;
• pepper, if necessary, add salt;
• cutlets are molded with hands dipped in cold water;
• the egg is beaten and the cutlet is dipped in it;
• roll it in breadcrumbs;
• since all the ingredients except the greens have been heat-treated, it is enough to fry the cutlets on each side for only 2-3 minutes.

By the way, such a recipe for buckwheat cutlets with mushrooms with an egg is also suitable for feeding children over 5 years old. However, in this case, mushrooms need to be taken twice as less.

Cutlets cooked from buckwheat and mushrooms in the oven

This option is suitable for those who try to consume as little oil as possible, as they follow the figure. To cook buckwheat cutlets with lean mushrooms in the oven, you will need:

• 1 st. dry buckwheat;
• 500 g oyster mushrooms or forest mushrooms;
• 2 onion heads;
• 2 tbsp. l. starch;
• 0.5 bunch of parsley;
• a few basil leaves;
• black pepper and salt;
• 2 tbsp. l. sunflower oil;
• egg;
• crackers (flour) for breading.

Cooking:

• Rinse the buckwheat and pour two cups of boiling water over it;
• salt, bring to a boil, cover the dishes with a lid and simmer the porridge over low heat for 12-14 minutes;
• rinse the mushrooms thoroughly, dry with a paper towel, chop together with the onion and fry in a small amount of oil until all the liquid has evaporated;
• scroll porridge and mushrooms with onions through a meat grinder;
• pepper, if necessary, then add salt;
• add starch and finely chopped greens;
• form cutlets, dip them in a beaten egg and roll in breadcrumbs;
• put in a bowl with and put in the oven.
• bake for 10 minutes at 150 degrees.

This recipe for buckwheat cutlets with mushrooms has another option. According to him, before baking, cutlets should be fried on both sides in oil for two to three minutes.

Recipe with chicken

Sometimes it's hard to give up meat altogether. In such cases, a dietary recipe for buckwheat cutlets with mushrooms and chicken can be recommended.

• 0.5 kg of minced chicken;
• 300 g of buckwheat porridge (see above for the preparation method);
• 2 onions;
• 300 g mushrooms;
• spices and salt to taste;
• 0.5 bunch of greens;
• egg;
• crackers;
• oil (olive or sunflower).

Cooking:

• mushrooms are washed and, cut together with onions, fried in a pan;
• mixed with minced chicken;
• add the contents of the pan and mix;
• salt and pepper;
• greens are finely chopped and mixed with minced meat;
• cutlets are formed, which, dipped in a beaten egg, roll in breadcrumbs;
• fry on both sides and bake in the oven until cooked through for 10 minutes.

With mushrooms and please your loved ones with delicious and healthy food.

Step 1: Prepare the buckwheat.

Grind the buckwheat groats cooked to readiness with a blender. Grind very carefully so that you end up with a homogeneous buckwheat puree.

Step 2: Prepare mushrooms.

Rinse the mushrooms, remove the earthy parts of the legs, if necessary, sort and clean them in addition. Then cut the mushrooms into thin slices.
Peel the onion from the husk, finely chop and fry in a well-heated pan with 2 tablespoons vegetable oil. Cook until golden brown.
Add chopped mushrooms to the fried onion. Simmer everything, stirring frequently, over medium heat for 20 minutes.
After that, the mushrooms with onions must be removed from the heat, cooled slightly and, like buckwheat, grind in a blender to a homogeneous paste.

Step 3: Mix all the ingredients.

Mix buckwheat puree and mushroom paste with onions. Add paprika, salt and pepper to taste. If the dish is not lean, add a chicken egg and mix everything thoroughly again.


Finely chop the green onion and parsley, and then add everything to your "mince" for cutlets.

Step 4: Fry buckwheat cutlets with mushrooms.

With wet hands, mold cutlets from the buckwheat-mushroom mass and lower them into a frying pan with well-heated oil. Fry until golden brown on both sides.
After frying, be sure to remove excess oil with disposable napkins, and then serve hot buckwheat cutlets with mushrooms to the table.

Step 5: Serve buckwheat cutlets with mushrooms.

Buckwheat cutlets prepared according to this recipe go well with fresh and pickled vegetables. You can also serve them with tomato sauce or lean mayonnaise.
Now you know a great dish that you can safely cook for the whole family to feed them delicious and healthy food.
Bon appetit!

You can also put a handful of dried mushrooms in buckwheat cutlets after soaking them in water overnight.

Dear reader! Today you can find out another interesting recipe. It's vegetarian buckwheat cutlets and mushrooms, maybe it would be more correct to call them schnitzels, as they are fried in breadcrumbs.

These cutlets are healthy and nutritious. They can be eaten for breakfast, lunch and dinner. They will help you out during fasting, even if you are not a vegetarian.

The cooking process will take some time and require some effort, but the result will meet your expectations. It's worth it!

Compound

buckwheat - 2/3 cup

champignons - 400 gr.

small carrot - 1 pc.

salt - to taste

breadcrumbs

Cooking

The minced meat of our cutlets consists of boiled buckwheat and overcooked mushrooms and carrots. Therefore, first we set to cook buckwheat.

If you have cutlets left after dinner, do not worry. You can eat them tomorrow. The fact is that they are also very tasty when cold. So feel free to leave them in the fridge.

Well? We will finish.

Cook, treat your loved ones.

Good health and good appetite!