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Preparation Time
1 h
Cooking Time
30 min
Serves
6
Difficulty
Categories
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Delicious and very filling lean buckwheat cutlets with mushrooms can be an ideal solution for dinner if, for some reason, you decide to give up animal products, temporarily or forever. By the way, this dish is also very easy to prepare. And if suddenly you have boiled buckwheat left over from yesterday in the refrigerator, then it will take even less time to make lean buckwheat cutlets. Just remember that the finished mixture with flour must be allowed to stand for a while so that gluten develops in it, thanks to which the buckwheat cutlets with mushrooms will not fall apart during the frying process.
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Serves:
Bulb onions - 1 pc
Buckwheat - 350 g
Flour - to taste
Forest mushrooms (thawed) - 150 g
Salted cucumbers - 2 pc
Salt, freshly ground black pepper - to taste
Vegetable oil - to taste
Salt - to taste
1
Prepare buckwheat for lean cutlets. Pour 700 ml of boiling water over the buckwheat, add salt and cook until fully cooked: it should be thoroughly boiled. Let the buckwheat cool.
2
Peel the onion, finely chop and fry in vegetable oil for 4-5 minutes. Add mushrooms cut into small pieces. Fry for another 5 minutes, stirring. Cut the cucumbers into small cubes.
3
Mix buckwheat, onions with mushrooms and cucumbers in a deep bowl. Pepper, mix well, adding enough wheat flour to form a thick dough, but do not overdo it. Let the dough rest for 30–60 minutes.
4
Heat oil in a large, heavy-bottomed frying pan. Spoon the buckwheat mixture into the pan using a tablespoon, leaving a couple of centimeters between the cutlets. Fry over medium heat until golden brown on both sides. Serve warm with pickles.
Serves:
Fat
114
Carbs
334
Protein
71
Kcal
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