Buckwheat cutlets with cheese. Buckwheat cutlets with cheese Buckwheat cutlets with melted cheese

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

A great variety of cereals for everyday cutlets! Why not?! After all, it’s essentially two in one: a side dish, a main dish and even a salad. Buckwheat for minced meat is an ideal gastronomic companion. To be honest, this was my first time cooking buckwheat cutlets, but I didn’t even expect how interesting, juicy and fragrant they would turn out. As a small but useful piece of advice, add a pinch of sugar to the minced meat; it will reveal both the meat and the buckwheat in a special gastronomic light. Look, these cutlets will become “regular” and loved.

Buckwheat 1 cup
Minced meat 450 grams
Onions 2 pcs
Chicken egg 2 pcs
Dill bunch
Creamy horseradish 2 tbsp
Garlic 1 clove
Premium wheat flour 3-4 tbsp
Salt to taste
Sugar a pinch
Ground black pepper pinch
Grapeseed oil for frying
Sour cream for serving
Greens for serving

Boil the buckwheat and prepare a crumbly porridge.

Mix the minced meat with onions, season with black pepper and sugar - knead well and beat lightly.

Mix minced meat and buckwheat.

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

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

Form cutlets, bread them in flour.

Fry the 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 prepared if you have leftover buckwheat porridge from yesterday. But I assure you that having cooked them at least once, you will specially cook the cereal and make this dish quite often. And although there is not an ounce of meat in them, oddly enough, the cutlets taste delicious.

They have a pleasant buckwheat aroma, delicate and juicy texture, crispy crust and are liked by everyone without exception. Despite the fact that this dish is made from cereals, it turns out to be 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 g boiled buckwheat
225 g peeled potatoes
1 small onion
1 raw carrot
1 medium egg
2 heaped tablespoons breadcrumbs + for breading
vegetable oil for frying

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

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

With slightly damp hands, form cutlets of any shape. Carefully bread each one on all sides.

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

Recipe 3, step by step: buckwheat porridge cutlets

You can easily and quickly prepare dietary buckwheat cutlets that are very tasty at home.

Buckwheat porridge – 2 cups, 250 ml each
Quail eggs - 4 pieces, or regular chicken egg - 1 piece
Onions – 1 pc. medium in size.
Wheat flour 1.5 tbsp. spoons
A little spice: salt, dill, a mixture of peppers.

My buckwheat porridge was already cooked, I poured deep buckwheat into a bowl. I mashed the grains as best I could with a spoon, but didn’t try too hard. Yes, there are recipes where 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, I finely chopped the onion. I put these gifts of nature and stores in a large dish, beat the eggs into the buckwheat, and added flour.

I peppered and salted the cutlet mixture just a little bit, since the buckwheat porridge was lightly salted before. I mixed everything thoroughly, pressing the buckwheat with a spoon again. I formed the buckwheat mince into a hemisphere for ease of forming cutlets.

I put a frying pan on the stove to heat up. I made cutlets from the minced meat, simply forming them in my palms. Added vegetable oil to the frying pan and carefully placed the future buckwheat yummy in it. I turned down the heat to low so that the food didn't burn. I fried it on one side, turned it on its side - rib. Once again it gave the edge the opportunity to undergo heat treatment.

When the side of the cutlet began to brown, I turned it over to the other unfried side. It took me about 12-15 minutes to fry with a low flame.

Recipe 4: Buckwheat cutlets with garlic and sour cream

You can prepare a wide variety of dishes with buckwheat. I recommend you a recipe for preparing delicious, and most importantly healthy buckwheat cutlets. The minced meat for such cutlets is prepared on the basis of buckwheat porridge with the addition of vegetable ingredients. Preparing our dish does not require much time or expensive ingredients. But despite this, the cutlets turn out tasty, light and tender. They will be a great treat at your dinner table.

Buckwheat 200–250 grams
Medium sized onions 1–2 pieces
Medium sized garlic 2-3 cloves
Sour cream 20% fat content 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 onto a paper towel and distribute evenly over its entire surface. We sort out the buckwheat by hand and set aside any pebbles or dry grass that may be in the grain. Then you need to rinse it well. To do this, transfer the sorted buckwheat into a saucepan and pour running water into the same container. We drain several times and fill the container with water again. Afterwards, pour the cereal with the liquid into a sieve and let the water drain.

Transfer the buckwheat into a free pan and fill it with water at room temperature. It is very important to maintain 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 there are 250 grams of buckwheat ingredient, then we take liquid at the rate of 500 milliliters.

Place 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 pan with a lid and cook for 15 minutes over medium heat until the amount of water is reduced by half. Then turn the heat down to low and cook the porridge for another 5-7 minutes. During this time, all the liquid should evaporate.

Afterwards, turn off the burner and wrap the pan with buckwheat porridge in a towel for 20 minutes so that it soaks well. Attention: since we will be preparing cutlets from buckwheat porridge, there is no need to add butter to our ingredient.

Using a kitchen knife, peel the onion. We rinse the vegetable under running water and transfer it to a cutting board; using a kitchen knife, cut the onion into 4 parts. Then place the onion pieces in a free bowl.

Place the garlic cloves on a cutting board and, pressing them with the handle of a knife, remove the husks.

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

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

There is no need to pour too much oil into the container, as this will make the cutlets very crumbly. When the oil is well heated, transfer the buckwheat cutlets into this container at a short distance from each other. Attention: before frying the cutlets, you can roll them 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. Afterwards, reduce the heat and continue cooking for another 5 minutes. Be sure to fry the cutlets under the lid. When the cutlets are ready, turn off the burner and, holding the pan with an oven mitt, use a metal spatula to remove them from the container. Transfer the buckwheat cutlets to an empty plate.

After the buckwheat cutlets have cooled a little, 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 will conquer any gourmet. Enjoy your meal!

Recipe 5: buckwheat and potato cutlets (with photo)

Let's prepare cutlets from buckwheat and potatoes. You can add onion and egg to the resulting minced meat, just like in regular cutlets. Add spices to the minced meat according to your taste. We shape the cutlets as you wish, small or large, round or oval, etc. The cutlets turn out very fluffy and tasty. When the cutlets are hot, you won’t even immediately understand why they were cooked! You can even take these cutlets on a picnic. Let's start making 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 potato masher.

Add potatoes, vegetable oil (1 tbsp) to the 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 and pepper the minced meat, add paprika and mix.

Using wet hands, form the minced meat into cutlets and roll them in flour.

Place the cutlets in a heated frying 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.

Place the fried cutlets on a paper towel to remove excess fat. Buckwheat and potato cutlets, served hot with sour cream or sauce. The cutlets 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, a recipe with a photo of the preparation of which I offer, are perfectly garnished with mashed potatoes, pasta or boiled rice. It’s very tasty if you prepare a sauce separately, such as bechamel or tomato, and serve it with these cutlets.

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

We sort out the buckwheat from the garbage and pierce it in the frying 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 another 5 minutes.

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

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

Mix the minced meat and form cutlets.

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

Bon appetit!

Recipe 7: delicious buckwheat cutlets with cheese

Sometimes you want to arrange fasting days for yourself. But at the same time, cook something nutritious and tasty. The ideal dish would be buckwheat cutlets with cheese, which even children will enjoy eating. They are easy to prepare. Even a culinary beginner can handle this dish. So let's start cooking according to our recipe.

buckwheat – 1 glass;
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, you need to bring the water to a boil and add the cereal. Cook the buckwheat until the water has completely evaporated.

Hearty buckwheat cutlets are a healthy main dish that always comes out on a budget. To make it tasty, you need to spare no 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 cutlets.

The cereal is calcined in a dry frying pan. Next, it is salted and cooked until the liquid is completely absorbed into the buckwheat.
The resulting porridge is placed in the refrigerator until completely cooled.
The onion is chopped into cubes and fried until golden.
The frying along with the fat is mixed with buckwheat and flour. The latter will need so much for the mass to keep its shape.
The “minced meat” is formed into flat cakes and fried in a frying pan.

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

With minced meat

Ingredients: 2 cut glasses of filtered water, half a kilo of mixed minced meat (pork and beef), 1 tbsp. buckwheat, 2 pcs. onions, a large egg, rock salt, a little wheat flour, any spices.

The cereal is fried in a dry frying pan, then salted, filled with water, covered with a lid and simmered for 17-20 minutes. Next, the mass is removed from the heat and infused for 7-8 minutes.
The onion is finely chopped and sautéed until golden brown.
Roasted vegetables are added to the minced meat along with egg, salt and spices.
All that remains is to combine the meat mass with the prepared buckwheat and form the molds. They are breaded in flour and fried on both sides in a frying pan.

It’s delicious to serve cutlets with buckwheat and minced meat with ketchup and tomato slices.

With mushrooms

Ingredients: 40-50 g breadcrumbs, 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 subtle mushroom aroma.

The buckwheat is washed, filled with water and cooked until fully cooked. Salty.
Chopped mushrooms are fried with onion cubes and then chopped with a blender.
The mixtures from the first and second steps are combined and seasoned with chopped herbs.
Meatballs are formed, rolled in breadcrumbs and fried on both sides.

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

With added potatoes

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

The washed cereal is soaked for 3-4 hours. Next it is crushed with a blender.
Finely grated raw potatoes are added to the buckwheat.
The mass is salted and mixed with spices.
At the end flour is added.
After mixing, cutlets are molded from the “minced meat”, which remain to be fried on both sides until golden brown.

Garnish with vegetables and a portion of 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 cutlets with cheese is described below.

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

Buckwheat is boiled in salted water until fully cooked.
The onion is finely chopped and fried until golden brown, after which it is sent to the cereal.
Any soft cheese and eggs are laid out there. You can use any spices.
The “minced meat” is kneaded until smooth, and cutlets are formed from it. The pieces are rolled in flour and fried on both sides until golden brown.

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

Buckwheat porridge option

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

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

Hi all! Today I’m making buckwheat cutlets with cheese and onions.

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

But believe me, everyone will devour buckwheat cutlets, because they are very tasty.

These cutlets are good both hot and cold.

INGREDIENTS

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

COOKING METHOD

First, boil the buckwheat.

Finely chop the onion.

Melt the butter in a frying pan and fry the onion until softened. Let it cool a little.

Grate the cheese.

Combine boiled buckwheat, grated cheese and fried onions, beat in eggs. Add salt and spices that you like to taste. Mix. Now add flour and mix everything well again.

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

Fry on both sides over medium heat until golden brown.

You can watch the cooking process in a short video recipe.

Bon appetit and good mood!

VIDEO RECIPE

Ingredients:
Buckwheat 125 g.
Egg - 2 pcs.
Cheese - 100 gr.
Onions - 1-2 pcs.
Butter - 50 g.
Greens if desired, I used green onions.
Salt pepper.

Preparation:
Pour the buckwheat into a sieve and rinse thoroughly under running cold water, pour into a pan of boiling salted water (about 0.5 liters. Cook for 20-25 minutes. Grind the hot buckwheat porridge using a potato masher until it reaches an almost homogeneous consistency
. 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 the lukewarm buckwheat mass with fried onions, grate the cheese on a coarse grater and mix. Add raw eggs, salt, pepper, spices to taste to the cooled mass and mix again.

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