Homemade vegetable rolls, cutlet buckwheat with vegetables and a delicious sauce... and even in the post you can eat delicious!
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First make the dough for buns. The dough for these rolls I used cold fermentation: Mix the yeast (I use fresh), salt and sugar. Mix well and add water. Mix well. Add the flour. Knead the dough and add the vegetable oil. Knead for another 5 minutes. The bowl with the dough cover with cling film and put into the refrigerator for 8-12 hours. 1-2 before cooking, the dough is taken out of the refrigerator and let it warm up.
Finished rolls cut in half and dried on a dry pan ( optional)
BURGERS: Buckwheat wash, fill with water in the ratio 1:2, add salt and cook until tender. Ready buckwheat, let cool and puree them in a blender.
Onions fry in a pan until it will turn brown. Add it to the crushed buckwheat, there also add corn, bell pepper and herbs. All mix up, if necessary, even salt, pepper.
Shape the cutlets, coat them in flour. For a given amount of buckwheat I got 3 large meatballs.
Fry the patties on both sides until it will turn brown.
SAUCE: the sauce You can take any, on Your taste. I made the sauce by eye and taste, the exact proportions not: lean mayonnaise, vinegar (Apple cider), mustard, barbecue sauce, paprika, garlic powder. Mix well.
ASSEMBLY: You can put anything you want and anything you like. I put a (top to bottom): bun, sauce, lettuce tomatoes pepper cucumber chicken sauce bread