Recipe for Greek cutlets step by step recipe. Step by step recipe with photo

We must thank us separately, because now the usual buckwheat is not an ordinary side dish, but the highlight of the main dish. It is thanks to her that the cutlets are unusually juicy, textured and original. Well, and where without the classics of the genre: a boiled egg will favorably emphasize the taste of buckwheat and make cutlets light and tender.

RECIPE GREEK CUTLETS WITH EGG

What do you need:
300 minced meat (we made minced meat ourselves from pork in half with beef)
1 large onion
100 g of buckwheat (or 300 g of buckwheat porridge)
2 boiled eggs
2 tbsp sour cream
breadcrumbs
vegetable oil
salt, pepper - to taste

How to cook buckwheat cutlets with egg:

1. Cook friable porridge from buckwheat (300 g of ready-made buckwheat is needed for minced meat).

Photo: website Cool the porridge and mash with a fork, you can pass it through a meat grinder.

2. Cut the meat and pass through a meat grinder along with onions.

Salt and pepper.

3. Grate eggs or chop coarsely. Add sour cream to the eggs, salt and mix.

4. Divide the minced meat into 6 parts and beat each one against the bottom of the bowl to get rid of air bubbles. Form flat cakes, lay out a little egg filling.

5. Roll the buckwheat in breadcrumbs and leave to rest for 5 minutes.

6. Fry in a pan in hot oil without a lid for 3-4 minutes on each side over medium heat.

No pickles or sauerkraut? Serve a super easy young vegetable salad with the cutlets!

It is convenient to cook greechaniki if you have leftover buckwheat cooked for a side dish. But it’s also not difficult to prepare specially. And most importantly, you can make Greeks at any time, because the dish consists of the most common products.

Yield - 10-12 pieces. Time: 60 min.

Ingredients

• buckwheat - 1 cup
• potatoes - 3 medium
• salt, spices, pepper - to your taste
• onion - 1 medium
• carrot - 1 large
• vegetable oil for frying

Cooking

First you need to cook buckwheat porridge, as it needs to cool slightly before further processing. Pour the cereal into the pan, rinse if necessary, and pour in 2 cups of water (proportion for crumbly porridge 1: 2). When it boils, salt and cook until tender. Then cool.



Peel the onion and cut into thin half rings or small thin pieces.



Peel the carrots and grate coarsely.



Pour a little vegetable oil into the pan and lightly fry the onions and carrots.



Peel the potatoes and grate finely. Put in a sieve to glass the liquid.



Transfer to a bowl, squeezing further. Salt and pepper, add your favorite spices. Add buckwheat to potatoes.



Crush a little with a crush, at the same time mixing with potatoes. You don't need to be especially zealous.



Beat the minced meat - pick up a little buckwheat minced meat in your hand and sharply throw it into the bowl. (Safety precautions It is not necessary to raise your hand strongly, otherwise not only the surface, but also all nearby objects will be in the porridge). Minced meat needs to be beaten off well - this will make it possible to easily mold cutlets. Make cutlets of any shape: long, round, oval. Fry them in vegetable oil.



Put into a saucepan. When the first row is full, put some vegetables, carrots with onions. Do the same with all the rows of Greeks.



Pour some water into the pan and simmer for 20 minutes over low heat. Serve hot.

ON A NOTE

It is better to fry buckwheat in a non-stick frying pan. But if there is none, then to avoid sticking, you can roll them a little in flour.

If you do not want to use vegetable oil for cooking, stew onions and carrots with a little water, or put them raw on fried buckwheat and simmer together for about 30 minutes. In this form, the dish is perfect for a children's diet.

Instead of water, at the end of cooking, you can take vegetable broth or tomato. For non-fasting days - sour cream.

My mother told me a long time ago how to cook buckwheat cutlets without meat, since she had long chosen these buckwheat cutlets, but before that it seemed incomprehensible to me why fry porridge. Until my sister gave me one.

And no matter what they say, this is a very convenient dish when there is buckwheat left, and you need to attach it somewhere. I cook buckwheat specially for this dish.

It turns out that traditional Greeks usually come with minced meat, and it turns out such a half-meat dish. And if someone wants, then they can safely put minced meat or chicken in them. And make Greek cutlets.

And here, we can say that these are such buckwheat cutlets - cheap and cheerful!

So, the products are all very simple.

Ingredients

• 1 cup buckwheat
• 1-2 eggs
• 1 large beautiful onion
• Vegetable oil for frying
• Salt, pepper, your favorite spices
• 1-2 tbsp. lies. flour (can be replaced with fiber)

Cooking

To begin with, rinse the buckwheat thoroughly, pour it with two glasses of water (buckwheat is always boiled in a ratio of 1: 2) and cook it until tender.

While the buckwheat is cooking, chop the finely peeled onion and fry until transparent in a frying pan in vegetable oil.

Mix the cooled buckwheat porridge, fried onions, one or two eggs and a few tablespoons of flour in a bowl. Salt, pepper and add the spices you like. I add some suneli hops. It is better to mix with a blender so that the mixture acquires a pasty consistency. If you do not put flour, then the cutlets will fall apart in the pan and as a result you will get fried porridge, not cutlets.

I want to say that I use flour only when the fiber in the house runs out. Now this is sold in stores (you can also put bran). To add more health to our dish.

And then with wet hands you need to form buckwheat cutlets (oblong or round - as you like) and fry in a well-heated pan with vegetable oil. First, until rosy on one side,

And then to the second.

So fry until the minced meat is finished.

And that's all. Ready. You can eat just like that, without anything, you can serve with sour cream.

If you have mushrooms, you can fry them separately with onions, and sprinkle ready-made pancakes on top.

I hope that such a recipe with a photo of Greeks without meat will come in handy for you.

Regardless of the method of cooking, the delicacy will always look advantageous on any table. For a long time, the invaluable benefits of the cereals used have not been surprising - the cereal has: an abundance of vitamins, useful minerals and other elements necessary for the body. It all depends on the cooking option chosen by the chef: add calories, sweetness, make it more useful?

The five most commonly used ingredients in recipes are:

Having chosen the ingredient that is optimal for personal preferences, it remains only to implement a simple idea and beat the presentation - to emphasize the taste of the treat with the help of a creative component. Oven-baked pieces of buckwheat flour dough with milk and egg go well with meat, cottage cheese, raisins and other products. You can independently choose the proportions of the products and add something of your own to the classic, well-known recipes, however, without forgetting to focus on the practical advice of professionals. A culinary masterpiece will easily satisfy the feeling of hunger. And the chance to experiment seduces many modern housewives.

A bit of history

The national Ukrainian cuisine was formed quite late - the middle of the 18th and the beginning of the 19th century. Most of the dishes in it were borrowed from Polish cuisine, and in some places from Belarusian, but, despite this, it very quickly occupied its own small niche in the menu of international cuisine. Borscht, varenichki - it's all from there. This, of course, is not about them today - let's focus on the Greeks. According to V.V. Pokhlebkin, the famous culinary specialist, historian and scientist of the Soviet era, the correct Ukrainian Greeks were always prepared from buckwheat flour with milk and an egg, always with yeast, and baked in the oven.

How it turned out that the dish was transformed into buckwheat cutlets, and in different variations: just from porridge, with meat or mushroom components, and even with fruits, and even in sauce, is unknown. Most likely, the famous Ukrainian meatballs were taken as the basis, but the fact that they fell in love with many is an indisputable fact. I would like to note one very interesting point, which takes place in most cases. When buying a kernel packed in a factory way, most of us never read those inscriptions that are usually present on a pack of cereals, but in vain. Excellent national recipes for various delicious dishes are found there, including instructions for cooking our Greeks. There will be an opportunity, be sure to use them, as we did. Grechaniki with meat, the recipe of which is described and colorfully presented in this review, is borrowed from there. It's funny, isn't it? But it's time for business, and it's an hour for fun - let's start cooking.

Delicate greek people - composition of ingredients

For minced meat:

• 1 veal steak;
• ½ st. buckwheat;
• 1 egg;
• 2 onions;
• 3 garlic cloves;
• 1 st. a spoonful of mayonnaise;
• 2 tbsp. spoons of flour;
• Salt and seasoning for minced meat.

For the hot sauce:

• 1 head of onion;
• 1 carrot;
• 1 st. water;
• 2 bell peppers;
• 3 tomatoes;
• Salt and chili pepper.

Grechaniki with meat - recipe

1. Preparing the main products is the most crucial moment in any cooking. To make the dish tasty and beautiful, you need decent food. We choose selected, high-quality cereals that do not need to be sorted out - we do not need so much of it, and time must always be saved. We stir the core in a small saucepan, fill it with water "one finger" up and cook until half cooked.
2. Fresh rustic veal, which, if desired, is replaced by any other type of meat, is rinsed with running cold water and slightly dried with a cotton cloth.

   

3. We get rid of the veins and skin, if any, form into pieces and twist in a meat grinder.

   

4. We clean the onion and garlic. We divide into two piles, one of which will go to the Greeks, and the other to the sauce. We chop the onion for minced meat into four parts, for dressing - cut into rings.

   

5. Grind onion slices with a knife or on a grater - at the discretion of the cook. We attach to the twisted veal, also salt and season with spices for minced meat.

   

6. Break the egg and add boiled buckwheat.

   

7. After thorough mixing, you will need a little mayonnaise for juiciness.

   

8. From the resulting mixture we form small lumps (about 10-13 pieces) - we focus on the diameter of the pan. If necessary, send the excess stuffing to freeze.

   

9. Sprinkle the greechaniki with flour or lightly roll them in it.

   

10. We send the blanks to the pan, not forgetting to heat it up and grease it with vegetable oil, but not doused with it - this is important! Fry for 5 minutes over medium heat.

    

11. We turn over with a flat spatula and brown for another 5 minutes. We do not add water, but it is allowed to reduce the temperature.

    

12. Next, we prepare the vegetable components, which we transform into a dressing sauce. Remove the stalk of the bell pepper, pick out the core and cut into small pieces. We grind the carrots on a coarse grater, turn small tomatoes into mugs.

    

13. We pass onion rings, grated carrots, pieces of pepper in vegetable oil.

    

14. We spread the fried buckwheat in a deep container designed for cooking in ovens. It is better to stay on a baking sheet or tempered glass pan.

    

15. We fill with passivation, on top of which we lay out tomato rings. We complete the preparatory process by adding a small amount of salt and a mixture of ground black pepper with a crushed "droplet" of chili pepper.

    

16. A little water ... Close the lid and put it in the middle compartment of the preheated oven for 25 minutes.

    

17. It is impossible to confuse the aroma of buckwheat cutlets with something else. At the end of the languor, we are in no hurry to remove them from the stove, let them cool in natural conditions, just do not forget to turn off the stove and open the pan.

    

18. Serve buckwheat cutlets with sauce, lots of greens. A pasta or potato side dish is welcome.

    

Variations of the dish

Buckwheat porridge, as a separate side dish, goes well not only with meat, but also with poultry. Grechaniki with chicken, turkey, goose or duck also enjoy great attention among fans of buckwheat cutlets.

As for sauces, you can experiment with them at your discretion. Buckwheat cutlets in cream or with mushrooms go with a bang similar to ours - that is, that is, but homemade greek cakes with prunes or cracklings are not used so often - the peculiar taste is always a little alarming for eaters. Therefore, housewives try not to worry their family too much.

About the benefits

Of course, food made from fresh ingredients with no preservatives is considered very healthy. This dish is just that, except for a drop of mayonnaise, which gives the Greeks a delicate texture.

Buckwheat in the composition of dishes is classified as a diet food, in fact, veal meat too. Plus a vegetable bouquet - everything is also very useful. If you are alarmed by the moment of frying, as a source of carcinogens, here you can argue - not so long our Greeks were browned in a pan, and fat was used to a minimum. In this recipe, the emphasis was still on stewing in a sealed container using the oven. Meat buckwheat, which contains a huge amount of animal proteins, essential amino acids and iron, which you can quickly get enough of and at the same time not feel heaviness on the stomach, thanks to mince-like serving, cannot but be useful.

I would like to hope that after you try to reproduce this delicious Ukrainian dish in your kitchen, even inexperienced young housewives who are just starting to learn the basics of culinary skills, so good, in our look, in a way - through "KhoZOboz". Our dear novice chefs and not only beginners, everything here works for you and for you! Be sure to come back for new recipes, we will be waiting.