Ukrainian restaurateur Evgeniy Klopotenko shared a recipe for buckwheat cutlets on his website.
“This is an ideal recipe for “rescuing” yesterday’s buckwheat, as well as an interesting idea on how to turn a familiar side dish into something more original and tasty. In the recipe for buckwheat cutlets, I suggest combining the porridge with aromatic fried vegetables, dried dill and fennel. Thanks to breading in breadcrumbs, the cutlets are obtained with a perfect golden crust, but at the same time remain tender and soft inside,” explained Klopotenko.
Ingredients:
- 400 g boiled buckwheat (or 200 g dry);
- one onion;
- one carrot;
- two eggs;
- two cloves of garlic (optional);
- 1 tbsp. l. starch;
- 100 g breadcrumbs;
- salt and pepper – to taste;
- 5 tbsp. l. vegetable oil for frying;
- two sprigs of green onions;
- 1 tsp. dry dill;
- 1/2 tsp. fennel.
Preparation
- Peel the vegetables. Finely chop the onion and grate the carrots on a large grater. Heat a frying pan with 2 tbsp. l. vegetable oil and fry the vegetables together for five minutes until the carrots are soft. At this stage, you can add chopped garlic cloves to the vegetables.
- Place buckwheat at room temperature in a deep bowl. Add sauteed vegetables, two eggs, 1 tbsp. l. starch, salt and pepper to taste, 1 tsp. dry dill, ½ tsp. fennel, two chopped sprigs of green onions. Mix the mixture thoroughly with your hands until it becomes homogeneous and viscous. Separately, prepare a bowl with 100g breadcrumbs.
- Wet your hands with water and form small round or oblong patties. Coat each cutlet generously in breadcrumbs.
- Heat a frying pan with 3 tbsp. l. vegetable oil. Place the cutlets and fry them over medium heat on both sides until golden brown.
