Buckwheat cutlets are a great way to love buckwheat. Recipes buckwheat cutlets with mushrooms, minced meat, liver, cheese and vegetables

Buckwheat cutlets are a great way to love buckwheat. Recipes buckwheat cutlets with mushrooms, minced meat, liver, cheese and vegetables

Everyone knows about the benefits of buckwheat, but not everyone likes it, especially for children.

But believe me, buckwheat cutlets will eat everything, because it is very tasty.

Buckwheat should be in the diet of each person, so if your loved ones do not like buckwheat porridge, cook them buckwheat cutlets, which they certainly like.

Buckwheat cutlets - the basic principles of cooking

Buckwheat is washed to clear water and boiled viscous porridge. You can safely use the porridge, which remained from dinner or lunch for cooking meatballs.

Then the porridge is cooled and twisted through a meat grinder. It is desirable to do this twice so that the mass is homogeneous. Along with cereal from buckwheat, chopped onion, soaked, squeezed bread and garlic are crushed in a meat grinder.

Eggs, salt, fragrant herbs, fresh herbs and spices are added to the minced meat.

From the resulting mass mold patties, breaded, fried or baked in the oven.

To make burgers with minced meat, liver or cheese, a lot of buckwheat is combined with these products, having previously been ground them.

Recipe 1. Buckwheat cutlets with cheese


two glasses of buckwheat;

garlic clove;

two eggs;




70 g cheese;

black pepper;

sunflower oil;

Dill greens.

Method of preparation

1. Rinse buckwheat to clean water. Boil until the croup absorbs all the moisture. Then remove the porridge from the heat and cool.

2. Peel and chop the onion. Peeled potato finely rub. Add onion and grated potatoes to porridge. Crumble the cheese here. Pepper and salt everything. Mix well to get a homogeneous mass.

3. Dip your hands in water, take a little buckwheat mass and make cutlets out of it. Roll them in flour. 4. Activate the multicooker in “Baking” mode. Pour the sunflower oil into the bowl, put the peeled clove of garlic in it, cutting it in half. It will saturate the oil with aroma. As soon as the garlic is reddened, remove it.

5. Put the cutlets in a bowl and fry until golden, closing the lid. Serve the meatballs as a side dish for fish or meat.

Recipe 2. Buckwheat Lamb Chops


half a cup of buckwheat groats;


three onions;

large carrot;

black pepper;


two potatoes.


spring onions;

lean mayonnaise.

Method of preparation

1. Rinse buckwheat groats under running water and boil it as usual.

2. Peel the potatoes, wash and boil them. Peeled onion, crumble melenko, and fry to transparency in sunflower oil.

3. Peel the carrot, grate it large and shift to the onion. Stir and fry everything together for five minutes.

4. Buckwheat porridge, boiled potatoes and fried vegetables twist through a meat grinder. In the resulting mince, add a couple of tablespoons of lean mayonnaise, season it with pepper and salt. Mix thoroughly.

5. Moisten a hand in water and mold oval cutlets with wet hands. Breast their semolina or breadcrumbs. In sunflower oil, fry the patties until golden brown.

6. Rinse the green onions, dry and crumble. Mix it with lean mayonnaise. Serve the meatballs by watering the sauce.

Recipe 3. Buckwheat patties with minced meat


400 g pork;

70 ml of sunflower oil;

60 g onions;

120 g of flour;

300 g buckwheat porridge;

freshly ground pepper;

two eggs;

3 grams of salt.

Method of preparation

1. Wash, dry the pork tenderloin and cut into slices. Peel and chop the onion. Grind the meat with onions in a blender. Put the minced meat in a deep bowl. Add salt, eggs and black pepper. Now mix everything thoroughly. 2. Dampen your hands in water, scoop a handful of cutlet mass and form an oval cutlet. Breast the workpiece in flour.

3. Heat the sunflower oil in the cast-iron pan. Put the buckwheat cutlets in boiling oil and fry over medium heat for about three minutes. Then turn the cutlets and fry on the other side for the same amount of time. Serve cutlets as an addition to a side dish of vegetables.

Recipe 4. Buckwheat patties with mushrooms


buckwheat - half a cup;


30 grams of sunflower oil;


40 g of flour;

100 g of champignons;

20 ml of sunflower oil;


freshly ground pepper.

Method of preparation

1. The buckwheat washed to clean water and cook a viscous porridge from it. Then cool it.

2. Peel and wash carrots and onions. Rub carrots with coarse chips. Shred the onions as small as possible. Clean the champignons from film, wash and cut into plates.

3. Pour the oil into the preheated pan. Fry the onions to transparency in it, then add the mushrooms and cook, stirring for ten minutes. Cool the mushroom fried.

4. In deep dishes, combine buckwheat porridge with carrots and mushroom roasting. Add flour, freshly ground black pepper and salt. Pour in a teaspoon of vegetable oil. Mix everything thoroughly.

5. Heat the pan, pour the oil into it, and put the cutlets into it. Fry on low heat for about 5 minutes, then turn the cutlets over and fry on the other side for the same amount of time. Serve the patties with vegetable garnish and adjika.

Recipe 5. Buckwheat cutlets with chicken liver


400 g chicken liver;

a mixture of peppers;

100 g buckwheat;


120 g onions;


12 g of honey;

70 g flour;


Method of preparation

1. Rinse the chicken liver, remove connective tissue and bile sacs. Drain offal and grind in a blender.

2. Loop and wash buckwheat. Boil the buckwheat until the croup has absorbed all the liquid. Cool porridge. 3. Peel the onion and finely chop it. Fry onion in sunflower oil until golden brown.

4. In a deep bowl, combine the porridge with chopped liver, onion and egg. Add flour, salt, freshly ground coriander, a mixture of peppers and honey to the mixture. Mix everything well.

5. The mixture will be sufficiently liquid, so the cutlets form a spoon. Spread two spoons on the cutlet into the hot oil and fry until golden, then turn the patties and fry on the other side.

6. Put the finished boilers into a deep heat-resistant form, and bring them to readiness in an oven preheated to 180C. Bake for ten minutes.

Recipe 6. Buckwheat Cheese Cutlets


glass of buckwheat;

butter and sunflower oil;

three eggs;

sour cream;





hard cheese;

80 g of flour;

garlic - three slices.

Method of preparation

1. Rinse the buckwheat and cook in any way convenient for you. It can be boiled or cooked in the oven or microwave. Cool porridge.

2. Peel vegetables and garlic. Put everything in the blender bowl and chop. Melt butter in a frying pan and fry the mixture of vegetables with garlic in it.

3. Transfer the buckwheat porridge to a deep bowl and mash it with the help of an immersion blender. Add eggs, vegetables, spices, flour, herbs and salt. Mix everything well.

4. Cut the cheese into bars. Put the breadcrumbs on the palm. Put a spoonful of minced meat and make a cake. Put in the center of the bar of cheese and second hand, cover the cheese with the edges of the scones. Once again, roll everything in breadcrumbs. Fry the cutlets in hot oil until golden brown on both sides. Serve the patties with sour cream and herbs.

Recipe 7. Buckwheat Turkey Meat Patties


boiled buckwheat - 650 g; salt;


a mixture of peppers;

two potatoes;



soy sauce;

turkey ham - 150 g;


Suluguni - nine bars.

Method of preparation

1. Prepare a viscous porridge from buckwheat groats. Cool it down.

2. Clean the onion from the husk, wash and finely chop up.

3. Peel potatoes, wash and boil until soft. Drain broth, and cool the vegetable.

4. Grind buckwheat porridge, boiled potatoes and onions in a meat grinder. In the resulting juice pour soy sauce, egg and seasonings. Stir mince.

5. Grate ham.

6. Dampen your hands in water, take a little stuffing and make a cake. In the center, put a little grated ham and a slice of suluguni. Combine the edges and form the cutlets. Roll them in bran and place on a baking sheet, oiled.

7. Bake the chops in the oven for 20 minutes. After ten minutes, turn the patties.

Recipe 8. Buckwheat Chicken Meat Patties


70 ml of sunflower oil;

600 g chicken breasts;

6 g of salt;

two glasses of buckwheat

two eggs;

3 g black pepper;

80 g soft cheese;

3 g nutmeg;


Method of preparation

1. Prepare buckwheat so that viscous porridge turned out.

2. Put the cooled porridge in the bowl of the food processor and smash into a homogeneous mass.

3. Peel the cleaned onion in a blender, but not to a paste, but to make small pieces. Coarsely grate cheese. Combine all the crushed ingredients in one container, beat the two eggs into the stuffing, season with nutmeg, salt and a mixture of peppers. Stir.

4. Heat two tablespoons of butter in a thick-bottomed frying pan and make cutlets. Spread them in preheated oil and fry until golden brown on both sides.

Recipe 9. Buckwheat cutlets with pickled mushrooms


buckwheat - one and a half glasses; flour;

sunflower oil;

two bulbs;

black pepper;

jar of canned champignons;

dill - a bunch;

eggs - two pieces.

Method of preparation

1. Sort, rinse the cereal and cook it so that it is not too dry, but not watery porridge. Cool it down.

2. Finely chop the onion, and fry it in butter until golden brown. Put half of the onion in the porridge. Twist the buckwheat with onion in a meat grinder, beat the eggs and add the chopped dill, pepper and salt. Mix everything thoroughly. If the mince is watery, add some flour.

3. Open the jar with champignons. Marinade drain, finely chop the mushrooms and fry with the remaining onions.

4. Make a buckwheat flatbread, put the cooled down stuffing in the center and close the edges. Breast the cutlets in flour and fry them in hot oil until golden brown.

Buckwheat Cutlets - Tips and Tricks

  • Before cooking, buckwheat can be ignited in a dry frying pan.
  • Add garlic and chopped greens to buckwheat mince to add spice to cutlets.
  • Eggs can be replaced with flour, semolina or soaked bread.
  • If you cook steamed patties, do not pan them.
  • To make burgers less fat, do not fry them, but bake them in the oven.
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