Lenten buckwheat or with meat is a type of traditional Slavic cuisine that is made from buckwheat porridge. This porridge soup is as good as it is, but even she can get bored and one day a whole pot of boiled porridge can appear in the fridge, which no one wants to eat.
In this situation, there are two options - to cook buckwheat soup or Greek. You probably cook the first dish, but many Greek have not even tried. We suggest you cook a lean version of the Greek people - with potatoes. If you replace the potatoes with minced meat or cookies - get great greekannye patties.
Buckwheat - 1 tbsp.
Water - 3 tbsp.
Potato - 400 g
Onion - 1 pc.
Flour - 2 tbsp. l
Breadcrumbs - 2-3 tbsp. l
Vegetable oil for frying
Salt and pepper to taste.
Step-by-Step Cooking of Lenten Greeks with Raw Potatoes
First of all, we make a roast onion. Clean and finely dice it. Fry it until transparent in vegetable oil. After leaving it to cool and in the meantime, we will deal with buckwheat.
If the buckwheat is in the refrigerator, then immediately proceed to the preparation of minced meat. If there is no ready buckwheat, then cook it. Rinse the cereal several times. Fill it with water in the ratio of 1 to 3. After boiling water, salt the porridge, cover with a lid and cook over low heat until the water boils out completely. By the time it takes about 20 minutes. But it all depends on the fire and dishes in which you cook. Ready buckwheat set aside and give her time to cool.
Add cooled zazharka to cooled buckwheat. Roma onions, you can take carrots, zucchini, sweet peppers.
Raw three potatoes on a fine grater, and best grind it with a meat grinder. Add potatoes to buckwheat.
Add spices and flour. Salt and pepper is the minimum required set of spices for Greek. What else can you add - Italian herbs, hops-suneli, paprika, curry. Fresh thyme, rosemary and any greens.
We mix the buckwheat and all other components with our hands. We take a little stuffing, we beat it, throwing it from hand to hand and form balls. Or immediately burgers. Roll the balls in breadcrumbs.
Press down the balls and form buckwheat patties.
Heat the vegetable oil in the pan and lay out the grechanki. Fry them on each side on medium heat for 7-8 minutes.
Finished Greeko can be served with vegetable stew or cabbage salad. In addition, you can put out the Greek inhabitants after frying in tomato juice for 10 minutes. From this they will only taste better.
Number of servings - 6 pcs.
Cooking time - 30 min
Proteins - 3.91
Fats - 1.64
Carbohydrates - 19.34
Kcal - 97.99