Kitchen appliances and utensils:
- plate;
- pan;
- pan;
- a bowl;
- plate;
- blender (meat grinder);
- knife;
- cutting board.
Ingredients
| Name | amount |
| Buckwheat | 200 g |
| Champignon | 800 g |
| Bow | 2 pcs. |
| Water | 500 ml |
| Parsley dill) | ½ beam |
| Flour | 50 g |
| Vegetable oil | 2 tbsp. l |
| Salt | taste |
| Pepper | taste |
Step cooking
- Rinse well with 200 g of buckwheat. Pour 500 ml of room temperature water into the grits, put on a slow fire, add salt to taste and cover with a lid, stir it occasionally (cook after boiling for about 20 minutes).
- While buckwheat is cooked, finely chop 2 medium-sized onions. Wash, peel and chop 800 g of champignons.
- Put the pan on the stove, wait until it is warm, and pour 1 tbsp. l vegetable oil. Pour the chopped onion into the pan, fry the onion for 4-6 minutes.
- Put the champignons in a pan with onions. Fry for another 10 minutes, stirring occasionally. Add salt and pepper to taste, mix and remove from the stove. Wait for the mushrooms and onions to cool.
- Grind the cooled mushrooms and onions in a blender (or scroll in a meat grinder).
- Remove the finished buckwheat from the stove. Add the boiled buckwheat porridge to the ground mushroom mass so that a thick mass is obtained. The amount of buckwheat porridge that you add will depend on the taste of the cutlets that will prevail - mushroom or buckwheat.
- Wash and finely chop ½ bunch of parsley, add greens to the mass of mushrooms and buckwheat.
- Pour 50 g of flour into a plate, form cutlets and roll them in flour (you can use breadcrumbs instead of flour).
Did you know? In order to easily form cutlets, wet your hands in water. - Heat the pan well, add 1.5 tbsp there. l vegetable oil and fry the patties on both sides until golden brown.
Video recipe
In the video recipe, you will see how to properly make the mass for frying cutlets and how thick it should be.
You learned how to cook buckwheat cutlets with mushrooms. These are tasty and healthy cutlets that can decorate your table. Cutlets are cooked and fried faster than meat, and look exactly the same. The cutlets taste the same as buckwheat porridge with mushrooms, but having cooked them, you will certainly diversify your diet and get an easy and tasty dish.
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