Buckwheat cutlets without meat

Meatless buckwheat cutlets are a very tasty and healthy dish for a lean, vegan or vegetarian menu. This treat is rich in all the essential macronutrients, making it very nutritious. Serve for a home-cooked lunch or dinner with your favorite side dishes. Take note of this vibrant culinary selection of six step-by-step recipes.

Lenten buckwheat cutlets without meat

Lenten buckwheat cutlets without meat are a very tasty and nutritious treat for a homemade lunch or dinner. The prepared buckwheat product will be juicy and appetizing; serve it with your favorite side dishes. An excellent culinary solution for a Lenten or vegetarian menu!

1. 
   To prepare lean cutlets, you need to boil the buckwheat. We recommend pouring boiling water over buckwheat in the evening. Leave it covered overnight. By morning the main ingredient will be completely ready.
2. 
   Peel the carrots, onion and garlic clove. We rinse them thoroughly under water.
3. 
   Next, you need to chop the vegetables. It is most convenient to use a blender. This will save you time.But you can also chop the onion and garlic with a knife, and grate the carrots.
4. 
   Pour vegetable oil into the frying pan and let it heat up. Place chopped vegetables here. Fry them over moderate heat until soft. Afterwards, cool the workpiece.
5. 
   Add fried vegetables to buckwheat porridge. We also send salt and spices here. You can use aromatic dried herbs or a mixture of ground peppers.
6. 
   Mix the contents and beat it with an immersion blender until more homogeneous.
7. 
   Place the buckwheat mass in the refrigerator for 20-30 minutes.
8. 
   We form neat cutlets from the infused lean minced meat. To make the buckwheat mass stick better, wet your hands with water.
9. 
   Pour breadcrumbs onto a flat plate. We collapse the workpieces here on all sides.
10. 
    Place them in a frying pan with well-heated vegetable oil.
11. 
    Fry the buckwheat preparations until golden brown on all sides. During the frying process, carefully turn the cutlets over using a spatula, holding them with your hand.
12. 
    Lenten buckwheat cutlets without meat are ready. Place on a plate and enjoy!

Buckwheat cutlets with cheese

Buckwheat cutlets with cheese will delight you with their juiciness and delicate taste. The stretchy cheese inside will not leave anyone indifferent. Serve with mashed potatoes, vegetable salads and other side dishes. Surprise your loved ones with a delicious and healthy dish.

Cooking time – 25 minutes

Cooking time – 10 minutes

Servings – 4

Ingredients:

• Buckwheat porridge – 450 gr.
• Hard cheese – 100 gr.
• Onions – 1 pc.
• Egg – 3 pcs.
• Salt - to taste.
• Ground paprika - to taste.
• Flour – 3 tbsp.
• Greens - to taste.
• Butter – 30 gr.
• Vegetable oil - for frying.

Cooking process:

Step 1.Grind the pre-boiled buckwheat in a blender. Beat in one chicken egg at a time.

Step 2. Rub hard cheese into this mixture. Mix.

Step 3. We also send chopped onions fried in butter here.

Step 4. Add chopped herbs, salt and spices to this mixture. Mix everything thoroughly.

Step 5. Make neat cutlets from the workpiece and roll them in flour.

Step 6. Fry the cutlets in a frying pan with vegetable oil. Cook until golden brown on all sides.

Step 7. Buckwheat cutlets with cheese are ready. Serve and try it quickly!

Buckwheat cutlets with mushrooms

Buckwheat cutlets with mushrooms are a very bright, filling, juicy and incredibly healthy dish for your lunch or dinner. Appetizing lean cutlets will pleasantly surprise you with their interesting taste. Be sure to take note of our proven step-by-step recipe.

Cooking time – 1 hour

Cooking time – 10 minutes

Servings – 4

Ingredients:

• Buckwheat – 1 tbsp.
• Champignon mushrooms – 300 gr.
• Onions – 2 pcs.
• Water – 2 tbsp.
• Parsley – 1 bunch.
• Salt – 1 tsp.
• Ground black pepper – 0.5 tsp.
• Breadcrumbs – 3 tsp.
• Vegetable oil - for frying.

Cooking process:

Step 1. Prepare the necessary products from the list.

Step 2. Wash the buckwheat and sort it if necessary. Then boil it until tender in salted water. Close the lid, wrap in a towel and leave to evaporate for 30 minutes. Then let the porridge cool.

Step 3. Wash the champignons well and cut into thin slices.

Step 4. Chop the onions and parsley.

Step 5. Heat a frying pan with vegetable oil. Fry the chopped onion here for about three minutes.

Step 6. Add mushrooms and herbs to the onion.

Step 7Stir and fry over low heat for about 15 minutes. Cool the workpiece.

Step 8. Combine buckwheat with mushrooms, salt, pepper and grind using a submersible blender.

Step 9. Form neat cutlets from the buckwheat-mushroom mass. Roll them in breadcrumbs.

Step 10. Fry the treat until golden brown on all sides.

Step 11. Transfer the fried cutlets to a serving plate.

Step 12. Buckwheat cutlets with mushrooms are ready. Serve with a side dish!

Buckwheat cutlets in the oven

Buckwheat cutlets in the oven are a healthy and incredibly tasty treat for your hearty lunch or dinner. Serve the product with mashed potatoes, vegetables and other side dishes to taste. Take note of the proven recipe with step-by-step photos.

Cooking time – 50 minutes

Cooking time – 10 minutes

Servings – 4

Ingredients:

• Buckwheat porridge – 1 tbsp.
• Onions – 1 pc.
• Garlic – 1 clove.
• Khmeli-suneli – 0.5 tsp.
• Turmeric – 1 pinch.
• Vegetable oil – 1 tsp.

Cooking process:

Step 1. Boil buckwheat in salted water in advance until tender and cool it.

Step 2. Peel the onion and garlic clove. Place vegetables in blender bowl.

Step 3. Grind the onion and garlic to small particles.

Step 4. Also add boiled buckwheat to the blender bowl.

Step 5. Grind the products until smooth. Then add spices and mix everything again.

Step 6. Make neat cutlets from the blank. Place them in a baking dish greased with vegetable oil. Cook in the oven for 30 minutes at 200 degrees.

Step 7. Buckwheat cutlets are ready in the oven. Place the treat on a plate and serve!

Boiled buckwheat cutlets with onions

Boiled buckwheat cutlets with onions are easy to prepare at home. An appetizing Lenten dish will delight you with its taste and beneficial properties. Use our step-by-step proven recipe with photos and diversify your lunch menu.

Cooking time – 25 minutes

Cooking time – 10 minutes

Servings – 4

Ingredients:

• Buckwheat porridge – 2 tbsp.
• Onions – 1 pc.
• Garlic – 1 clove.
• Egg – 1 pc.
• Sour cream/mayonnaise – 1 tbsp.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Boil buckwheat in salted water in advance. To prepare the cutlets, you need two glasses of porridge.

Step 2. Peel the onion and cut it into small cubes.

Step 3. Place boiled buckwheat and chopped onion in a blender bowl. Salt, add egg, garlic and chop.

Step 4. Mix sour cream into the resulting slurry. Knead the dough until smooth.

Step 5. Heat a frying pan with vegetable oil. We make small cutlets and place them here.

Step 6. Fry the treat on both sides until golden crispy. Can be cooked over high heat.

Step 7. Boiled buckwheat cutlets with onions are ready. Serve with fresh vegetables or other additions!

Buckwheat cutlets with carrots and onions

Buckwheat cutlets with carrots and onions will delight you with their juiciness, bright taste and appetizing appearance. The Lenten treat turns out to be incredibly satisfying and healthy. Serve for a family dinner with your favorite side dishes. To prepare, use a proven step-by-step recipe.

Cooking time – 35 minutes

Cooking time – 10 minutes

Servings – 4

Ingredients:

• Buckwheat – 300 gr.
• Water – 120 ml.
• Onions – 1 pc.
• Carrots – 1 pc.
• Egg – 1 pc.
• Garlic – 2 cloves.
• Ground paprika – 1 tsp.
• Ground coriander – 0.3 tsp.
• Nutmeg – 0.3 tsp.
• Salt - to taste.
• Mixture of peppers - to taste.
• Vegetable oil - for frying.
• Khmeli-suneli – 0.5 tsp.
• Flour – 2 tbsp.
• Breadcrumbs – 2 tbsp.

Cooking process:

Step 1. Wash the buckwheat well and then soak it in water for two hours. During this time, the buckwheat will swell. Fill it with 120 ml of water and cook under the lid over low heat until the moisture evaporates.

Step 2. Finely chop the peeled onion and fry it in vegetable oil until transparent.

Step 3. Grate the carrots and place them with the onions. We also press the garlic cloves here. Salt the vegetables, mix and continue frying.

Step 4. Supplement the vegetables with dry spices. Mix thoroughly and fry until the ingredients are soft.

Step 5. Combine buckwheat porridge, onions with carrots and a chicken egg. Grind the contents with a blender until smooth.

Step 6. Make neat cutlets from buckwheat minced meat. Roll them in flour and breadcrumbs.

Step 7. Place the cutlets in a frying pan with vegetable oil. Fry them until lightly browned on each side.

Step 8. Buckwheat cutlets with carrots and onions are ready. Place on a plate and serve a bright treat to the table!