Vegetable cutlets with buckwheat and mushrooms
0.7k 45 минут -
I get here are the burgers... Tasty, tender and crispy! Have in their composition a rather familiar ingredient that brought their touch to a seemingly normal buckwheat. I have to say for my husband, which this year fasting with me for the first time, the composition of the meatballs remained a mystery! Try, hope you like it!
Ingredients for Vegetable cutlets with buckwheat and mushrooms
- Buckwheat - 2 stack.
- Onion - 1 piece
- Mushrooms - 200 g
- Carrots - 150 g
- Sunflower oil
- Paprika sweet - 1 depot.
- Black pepper
- Salt
- Bread crumbs
- Buckwheat
- Onion
- Mushrooms
- Carrots
- Sunflower oil
- Paprika sweet
- Black pepper
- Salt
- Bread crumbs
Step by step instruction of cooking Vegetable cutlets with buckwheat and mushrooms
Шаг 1
Boil buckwheat according to the instructions on the package.
Шаг 2
Fry in sunflower oil until zolotisty onions.
Шаг 3
Add to the onions not sliced large mushrooms. It is better not to overcook the juice, which will produce mushrooms we need. So I much not been roasted, although this is of course as you like. I have tried to keep the mushroom flavor, which is revealed at the beginning of frying.
Шаг 4
Now in a bowl of boiled buckwheat sent fried mushrooms with onions and carrots in Korean. The quantity and proportion of ingredients indicated on your taste, if you want a more savory chicken, carrots in Korean, you can add more.
Шаг 5
Turn all into a puree with an immersion blender. Add paprika, freshly ground black pepper and salt to taste.
Шаг 6
Soaked in cold water with your hands form patties, dip them them in breadcrumbs or flour in its sole discretion.
Шаг 7
Fry our patties in vegetable oil "they" until Golden brown over moderate heat.
Шаг 8
Here they are handsome!