Easy Buckwheat Porridge Cutlets

Delicious, simple, budget-friendly, for every day! Buckwheat cutlets from lean buckwheat porridge are made from a cheap set of ingredients. And they turn out rosy and satisfying. Itʼs not at all difficult to prepare them. You can serve with or without any sauce.
cook time: 2h
Ava Prescott
Easy Buckwheat Porridge Cutlets

Nutrition Facts (per serving)

190
Calories
13g
Fat
17g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Ground black pepper to taste
Cilantro, coriander to taste
Water 2 cup
Potato 450 g
Vegetable oil 150 ml
Buckwheat 1 cup

Recipe instructions

Step 1

Step 1
How to make lean buckwheat cutlets from buckwheat porridge? Prepare all the necessary products.

Step 2

Step 2
Rinse the buckwheat thoroughly, put it in a saucepan and cover with clean water. Add some salt. Bring the water to a boil and reduce the heat and cook the porridge for about 20-25 minutes on the lowest heat. It is better to boil the porridge a little rather than undercook it. Cool the finished porridge to room temperature and transfer to a large bowl.

Step 3

Step 3
Rinse the potatoes thoroughly with a brush under running water and peel them. Grate the peeled potatoes on a fine grater, lightly (without fanaticism) squeeze out the potato juice. Add the squeezed grated potatoes to the cooled buckwheat porridge.

Step 4

Step 4
Also add salt, ground black pepper and ground coriander and mix all the prepared ingredients with your hands until smooth. You can add your favorite spices to your taste so that the cutlets are not “boring”.

Step 5

Step 5
Wet your hands with water and form small cutlets from the mixed “minced meat” as evenly as possible. Bread each cutlet in wheat flour or breadcrumbs. Heat vegetable oil in a frying pan, add the prepared cutlets and fry over medium heat until deliciously browned on both sides.

Step 6

Step 6
Ready-made buckwheat cutlets with potatoes in a frying pan can be served immediately, so they will be a little crispy on the outside. I prefer to put all the cooked delicious buckwheat cutlets back into the frying pan, cover with a lid and add a little water (or not add), let them stand on the turned off stove — finish. These cutlets can be served either hot or chilled. Bon appetit

Additional rubrics

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