Lenten cutlets from buckwheat are an indispensable dish for the menu in the post or diet of vegetarians. Impressive are not only the taste characteristics, but also the nutritional properties of the food, abounding in the variety of valuable minerals, elements and vitamins necessary for the body to function properly.
How to cook lean cutlets from buckwheat?
Delicious lean cutlets from buckwheat are prepared according to simple and accessible to each technology. The basis for the creation of the dish is cooked to the full preparedness of the groats, which is prepared properly and complemented by accompaniment according to the recipe.
- The porridge is triturated, crushed in a meat grinder or crushed in a blender.
- Supplement the buckwheat basis with fresh or thermally processed vegetables, mushrooms or other cereals.
- Postal Greek men will be more piquant and fragrant if you add greens, garlic, all kinds of seasonings.
Lenten cutlets from buckwheat porridge - recipe
The most simple lean cutlets from buckwheat porridge are prepared with vegetable fry from onions and carrots. The taste of ingredients of thyme or basil, which can be added in dried or fresh form, excellently shades the taste. If the viscosity of the substrate is insufficient, a little flour should be added.
Ingredients:
- buckwheat - 200 g;
- water 400 ml;
- onions and carrots - 170 g;
- breadcrumbs - 0,5 glasses;
- vegetable oil - 100 ml;
- thyme, basil, salt, pepper.
Preparation
- Boil the buckwheat in water until ready and absorb moisture, cool.
- Shink onions and carrots, pass with a small portion of butter in a frying pan.
- Grind porridge with fried with the help of available kitchen gadgets, season to taste.
- Form the lean cutlets from buckwheat, breaded in breadcrumbs, fried in oil on both sides.
Lenten cutlets from buckwheat flakes - recipe
To fry delicious lean cutlets will be possible and without pre-cooking porridge, for which you should take as the basis of buckwheat flakes of instant cooking. Often, such a product requires a concise brewing with steep boiling water for a certain time instructions. To facilitate the molding of products, each time, moisten the palms with water.
Ingredients:
- buckwheat flakes - 250 g;
- water 400 ml;
- asafoetida - 1 / 3-1 / 2 teaspoons;
- Turmeric and pepper - 1 pinch;
- breadcrumbs - 0,5 glasses;
- vegetable oil - 100 ml;
- salt.
Preparation
- Buckwheat flakes are filled with boiled water and left until it is completely absorbed.
- Add salt to taste, asafoetida, pepper, turmeric, mix.
- Form the products of round shape and thickness of not more than 1.5 cm, breaded in breadcrumbs, spread in preheated oil.
- Fry the lean cutlets from buckwheat flakes on both sides.
Baked buckwheat with mushrooms
Beef cutlets from buckwheat, the recipe of which will be presented next, are prepared with the addition of mushrooms. The latter pre-fried in oil with the addition of onions. Formed, breaded in flour can not only be fried in oil, but also brown on parchment, on a baking sheet in the oven, smearing the surface with tomato sauce.
Ingredients:
- buckwheat - 200 g;
- water 400 ml;
- onion - 2-3 pieces;
- mushrooms - 700 g;
- flour - 60 g;
- vegetable oil - 100 ml;
- salt, pepper, bread crumbs.
Preparation
- Boil buckwheat in water.
- Fry in butter and onion mushrooms, seasoning to taste.
- Grind mushroom fry with porridge, mix the flour, seasoning.
- Form the lean cutlets from buckwheat with mushrooms , dip in breadcrumbs, fry in oil.
Buckwheat and cabbage patties
Juicy and delicious will be cooked lean buckwheat patties with cabbage and mango. Cabbage cut can be boiled in water until soft for about 15 minutes or put out in a sauté pan with a small amount of vegetable oil. The semolina should be chosen small or replaced with flour, starch.
Ingredients:
- buckwheat - 200 g;
- water 400 ml;
- cabbage - 300 g;
- manga - 100 g;
- onion - 2 pieces;
- flour - 100 g;
- vegetable oil - 100 ml;
- salt pepper.
Preparation
- Boil the buckwheat in water until cooked.
- Stew or boil until soft cabbage, spread in porridge.
- Add the onion crushed with a blender or grater.
- Pour in the mango, salt mass, pepper, mix, form from it cutlets, dipped in flour.
- Fry lean cutlets from cabbage and buckwheat in oil, browning from two sides.
Lenten cutlets from buckwheat and beans
Lenten cutlets from buckwheat will be even more nutritious and nourishing if you supplement the composition with pre-cooked or prepared canned beans. Pea flour is not an obligatory ingredient and it can be replaced with an additional portion of wheat flour, while adding half of the onion bulb to mince.
Ingredients:
- buckwheat - 200 g;
- beans - 200 g;
- flour peas - 2-3 tbsp. spoons;
- garlic - 2 teeth;
- flour - 60 g;
- bran - 2 tbsp. spoons;
- vegetable oil - 100 ml;
- salt, pepper, bread crumbs.
Preparation
- Boil buckwheat and beans until ready, cool.
- Soak the bran, adding an equal amount of water, for 15 minutes.
- Grind the buckwheat and beans in a blender, while adding garlic.
- Stir in bran, flour, pea and wheat, salt, pepper.
- Form the lean buckwheat patties, bread in breadcrumbs, fry in oil.
Lenten cutlets from buckwheat and potatoes
Enjoy the harmony of taste cooked lean patties with buckwheat and potatoes. And the taste will differ depending on whether the boiled or raw root vegetables are used for mincemeat. Effectively applied in practice and equally claimed by consumers, and that, and other version of the food.
Ingredients:
- buckwheat - 200 g;
- potatoes - 3 pcs .;
- onion - 0,5 pieces;
- garlic - 1 tooth;
- flour - 1-2 tbsp. spoons;
- vegetable oil - 100 ml;
- salt pepper.
Preparation
- Boil the buckwheat to the full preparedness, cool.
- Potatoes grind on a fine grater, squeeze a little from the juice, shift to the porridge.
- Add onions, fried in oil, crushed garlic, salt, pepper, mix.
- Form the products and fry from two sides.
Lentil patties with buckwheat and buckwheat
Postal buckwheat patties are a recipe that can be made with the participation of cooked red or green lentils. The ideal flavoring in this case is a curry or a fragrant mix of hops-suneli. As a basis for breading products you can use rice, corn or wheat flour.
Ingredients:
- buckwheat - 200 g;
- lentils - 200 g;
- carrots - 1 piece;
- curry - to taste;
- starch - 2 tbsp. spoons;
- vegetable oil - 100 ml;
- salt, pepper, flour for breading.
Preparation
- Boil until cooked and grind in an affordable way, buckwheat and lentils.
- Add flour grated on a fine grater and starch.
- Season the mass to taste, form products from it, panize in flour.
- Fry the lean cutlets from beans and buckwheat in oil on both sides.
Baked buckwheat in oven
The most useful and dietary will be cooked lean cutlets from buckwheat in the oven. A classic base with onions and carrots can be supplemented if desired with previously-sweetened Bulgarian pepper, zucchini, chopped tomatoes or finely chopped fresh herbs.
Ingredients:
- buckwheat - 200 g;
- water 400 ml;
- onions and carrots - 1 pc .;
- garlic - 2 teeth;
- flour - 60 g;
- salt, pepper, oil, greens, spices.
Preparation
- Boil to cook and absorb moisture buckwheat, chopped together with fried in oil onions and carrots.
- Add garlic, greens, salt, pepper, greens, flour, stir and beat well.
- Form cutlets, put on a baking sheet with parchment and sent for 20 minutes in a heated to 180 degrees oven.