Vegan Cutlets

How to make vegan cutlets? Soak the buckwheat overnight, just fill it with plenty of water.
Put the buckwheat on a large strainer, a colander with small cells, let the water drain.
Peel the potatoes, grate them on a fine grater, squeeze out the juice, add to the buckwheat.
Be guided by the fact that the volume of soaked soft buckwheat and grated pressed potatoes was about the same.
Now add salt, spices (turmeric, ground black pepper, curry, asafoetida, paprika, black salt,..).
Mix.
1-2 tbsp.l. add flour. As a result, a well-formed mass should turn out. Flour will "go away" as a result, most likely more or less than the specified amount.
Form cutlets, breaded each in flour and fry until a delicious blush on a hot frying pan with vegetable oil.
If you pan all the cutlets at once, they will stick to the surface in a few minutes due to the released moisture.
Fold the finished cutlets back into a hot frying pan, add 2-3 tablespoons of water and simmer on low heat for 10 minutes. The cutlets will become juicier and more lush.
Spices will certainly give the main taste to this dish. Therefore, pay great attention to them.

All the secrets of cooking buckwheat and how to choose it correctly so that the dish is delicious, read the article "The usual buckwheat. Do we know everything about her?"

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).