It seems that cutlets are unthinkable without minced meat, but this is not so. The combination of buckwheat and mushrooms can create such a rich taste that even avid meat -eaters will ask for supplements.
Ingredients
- 200 g of boiled buckwheat
- 300 g of champignons
- 1 onion
- 2 tbsp. l. flour
- 1 chicken egg
- salt and pepper to taste
- vegetable oil
Cooking
- Boil buckwheat in salted water to a crumbly state (1: 2 cereals/water). After cooking, cool and slightly open the porridge with a fork so that the cutlets are more tender.
- Small champignons with onions. Fry them in a pan and evaporate the entire liquid. Connect the cooled overgrowth with buckwheat, add egg, flour and spices.
- Before modeling, moisten your hands with water – so the mass will not stick. Form cutlets 1 cm thick and let them “lie down” for 5 minutes. In the meantime, heat the pan with oil.
- Fry over medium heat for 3-4 minutes to crust on each side. Reduce the fire, cover with a lid by 2 minutes. Win the finished cutlets with a paper towel.
They will definitely like those who want to reduce meat consumption or just like to experiment with the usual products. The cutlets are so successful that they can become a constant dish on the menu. Bon appetit!
Earlier it was reported how to prepare a hearty tomato soup for the whole family.
