Buckwheat cutlets with mushrooms
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I suggest You try buckwheat cutlets with mushrooms. This is a very tasty, hearty, healthy, and most importantly quickly, easily and with a minimum of ingredients. These burgers can be made in the Post and on ordinary days. Come on in, help yourself.
Ingredients for Buckwheat cutlets with mushrooms
- Buckwheat - 100 g
- Water - 200 ml
- Onion - 200 g
- Carrots - 110 g
- Vegetable oil - 3 tbsp.
- Mushrooms - 100 g
- Soy sauce - 1 tbsp
- Spices - to taste
- Seasoning - to taste
- Flour - 2 tbsp
Step by step instruction of cooking Buckwheat cutlets with mushrooms
Buckwheat rinse, cover with water and boil until fully cooked.
Onions finely chop and fry in vegetable oil until transparent. Carrots grate on medium grater, add to the onions and fry for 2 minutes.
To the vegetables add the chopped mushrooms, soy sauce (I used light, naturally brewed, Kikkoman TM) and fry 10 minutes.
Boiled buckwheat to combine with the vegetables and blend in a blender.
Add spices to taste, a pinch of seasoning and stir.
To form oval patties. Hands every time moisten with cold water, to mince did not stick much to your hands. Roll each cutlet in flour or breadcrumbs and fry on medium heat until Golden color. Burgers turn out dark because of the buckwheat.