Buckwheat porridge recipes: meatballs, casserole, pancakes and pancakes

Buckwheat is an incredibly convenient grits. Boiled buckwheat is a very useful product, besides it can be served as a side dish for any meat and fish dishes. With it you can cook second courses, wholesome and wholesome. And beautiful desserts, in which it becomes a nutritious, but non-nutritive basis. By the way, the traditions of these dishes are old. In Russia, buckwheat porridge was often combined with other ingredients, and pancakes from it, lush and high, were necessarily prepared in the Pancake week. How to make delicious diet dishes from boiled buckwheat and what can be prepared from ready-made porridge?

The subtleties of cooking

Dishes from cereals are as unpretentious as buckwheat itself. However, understanding how to cook it correctly is important for consuming a tasty, healthy product with a loose consistency. To make the base of the new dishes perfect, follow these guidelines.

• Choose light grits. It underwent minimal heat treatment and retained more nutrients. Transparent plastic packaging, which ideally meets the requirements of long-term storage of the product, will allow us to consider the quality of grains.
• Do not fry additionally. So you reduce the beneficial qualities of buckwheat, make it more nutritious.
• Rinse correctly. Doing this is required not in a bowl, but in a sieve. Dust and dirt will leave through a fine grate, plus there will be no excess water that can ruin the consistency of the dish.
• Proportions are important! All recipes for buckwheat cereals are based on the preparation of crumbly side dish. Strict proportions of 2: 1 are suitable for him. The cereal will be perfect if you mix one part with two parts of water.
• Boil fast. Contrary to popular belief, porridge should not be boiled for a long time. She sprawls, loses shape. Cooking time should be 15 minutes after boiling. Then it is enough to tightly cover the porridge with a lid, throw a towel on the pan. In such a "pair" groats worth standing for at least half an hour.
• Do not salt the dish. During cooking, we always add buckwheat. This is enough for the dish that you plan to cook from porridge.

Second course recipes with photos

More nutritious and saturated cereals are obtained with meat, fish, mushrooms. It looks originally in the form of meatballs, cutlets. We offer you original recipes for casseroles and buckwheat cutlets as a second course.

Casserole with meat without oil

Very hearty buckwheat casserole. It includes meat, aromatic garlic, onions, and it is simple to prepare. It can be considered a dish-find: what they found in the refrigerator, then cooked. And no one will mind, believe me!

You will need:

• boiled buckwheat - 500 g;
• cheese - 100 g;
• boiled meat - 500 g;
• mayonnaise - 100 g;
• garlic - 2 cloves;
• onion - 1 head;
• sour cream - 80 g;
• baking powder for dough - ½ teaspoon.

Cooking

1. Chop onion finely, fry until light golden hue.
2. Grind the boiled meat, add to the onion. Fry for 3 minutes.
3. Remove from heat, stir in sour cream in the cooled mass.
4. Grind the buckwheat in a puree, add the crushed garlic.
5. Add mayonnaise to the buckwheat mass, add grated cheese, baking powder.
6. Lubricate the form, lay out part of the buckwheat mass, smooth.
7. Put the filling, cover with the remains of buckwheat porridge.
8. Lubricate with sour cream, bake for 20 minutes at 200 °.

Serve the dish with sour cream sauce, which is easy to make from sour cream, garlic and herbs.Tasty and healthy will be such a dinner with fresh vegetables.

Cutlets with potatoes

This recipe can be called vegetarian, since it uses exclusively plant products. At the same time, the dish is tasty, hearty. Serve it to a regular table with sour cream, and during the post - with fried onions.

You will need:

• boiled buckwheat - 2 glasses;
• potato - 2 large root crops;
• spices - black pepper, dried dill;
• vegetable oil.

Cooking

1. Peel and grate raw potatoes. Use a medium grater.
2. Squeeze the juice from the potato mass.
3. Warm up buckwheat, mix with potatoes.
4. Add pepper, dried dill, mash the mass with your hands or a crush. It should become sticky.
5. Form cutlets, fry in oil for 3 minutes on each side.

Finely grated potatoes have time to cook in such a short time. If you used a coarse grater, steam the cutlets under the lid for 3 minutes.

Dessert Recipes

Buckwheat porridge is very tasty, flavored with sugar and honey. Therefore, it is possible to confidently prepare sweet desserts from it. Of course, you should not use an evening salt side dish for them. But, for example, in pancakes, a salty note will not be superfluous.

Tender pancakes

We will cook buckwheat porridge pancakes with an original composition. The viscosity will give condensed milk to the mass. You can replace it with honey, but it is important to remember that when heated, honey loses its healing properties.

You will need:

• boiled buckwheat - 2 glasses;
• egg - 2 pcs.;
• condensed milk - 2 tbsp. spoons;
• vegetable oil - 1 tbsp. spoon.

Cooking

1. Beat eggs in cold buckwheat.
2. Stir in the condensed milk.
3. Warm the pan, pour in vegetable oil, warm again.
4. Put the mass in a spoon, fry, turn over the pancakes.
5. Serve hot.

Sour cream is ideal for serving, you can also use homemade jam or honey. It will take only a few minutes to cook, since buckwheat is not required to be ground beforehand. In pancakes, it will come in the form of grains, forming the original texture of the dish.

Hearty pancakes

Outwardly, buckwheat porridge pancakes are distinguished by a darker color. And to the taste they are original. Buckwheat forms a rich, full-bodied taste, diluted with sweet notes. And in the preparation of pancakes are as simple as ordinary.

You will need:

• boiled buckwheat - 2 glasses;
• sugar - 2 tbsp. spoons;
• milk - 300 ml;
• egg - 2 pcs.;
• flour - 80 g;
• butter - 30 g.

Cooking

1. Add sugar to buckwheat.
2. Grind the porridge in a mashed potato with a blender.
3. Beat in eggs, add milk, mix.
4. Mix the flour and baking powder, pour into the mass, mix.
5. Anneal the pan, pour a little dough with a ladle, spread over the surface. Fry for 2 minutes, turn over.
6. Lubricate each pancake with butter.

In Russia, for the preparation of buckwheat pancakes, cereals were not crushed, so the pancakes turned out to be lush, high. You can cook them according to the old Russian recipe or according to the modern one, which will provide a more familiar dish structure.

These are not all the options that cook from buckwheat porridge. The simplest basis of dishes can be combined with cottage cheese, dried fruits, eggs, even berries, fresh fruits. Try creating your own recipe for an original buckwheat casserole, fritters or cutlets!

Other cutlet recipes