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

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!