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Buckwheat cutlets with vegetables

Buckwheat Patties with Vegetables

A light dish from the most basic ingredients! A very simple, quick recipe for juicy, fragrant buckwheat patties with a vegetable topping — they're sure to win people over and pleasantly surprise you with their wonderful flavor!

Sibiryachka Cooks

Recipe author

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Composition / ingredients

Servings:

Buckwheat

300

Water

120

Onion

Carrot

Eggs

Vegetable oil

Garlic

Paprika

Ground coriander

0.33

Nutmeg

0.33

Khmeli-suneli

0.5

Breadcrumbs

Wheat flour

Ground pepper blend

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 7 g

Fats 21 % 10 g

Carbohydrates 64 % 30 g

228 kcal

GI: 10 / 77 / 13

Cooking method

Cooking time: 45 min

Step 1:

How do you make buckwheat patties with a vegetable topping and spices — quickly and easily — that everyone will love for their wonderful flavor? First, gather the ingredients and spices you'll need for this delicious light buckwheat-and-vegetable dish.
Step 2:

Rinse 300 g of buckwheat, put it in a saucepan, and soak it in water for two hours. Then pour 120 ml of water into the saucepan, set it on the stove, cover with a lid, and steam the buckwheat over low heat.
Step 3:

Set a skillet on the stove, pour in about 2 tablespoons of vegetable oil, and add one finely chopped onion. Stir and sauté it until translucent over high heat.
Step 4:

Add one medium carrot, coarsely grated, to the skillet with the onion, along with salt to taste and 2 garlic cloves put through a press. Stir and sauté, stirring occasionally.
Step 5:

Stir the buckwheat in the saucepan so it doesn't scorch and cook it for about ten minutes, then turn off the heat and let it stand, covered, for five minutes.
Step 6:

Add 1 teaspoon of paprika, 1/2 teaspoon of khmeli-suneli, 1/3 teaspoon of coriander, 1/3 teaspoon of nutmeg, and a ground pepper blend to taste to the skillet of vegetables, then stir everything together and turn off the heat.
Step 7:

Put the cooked buckwheat and the vegetable topping from the skillet into a large bowl.
Step 8:

Crack 1 egg into the bowl, then use an immersion blender to blend everything into a smooth mixture.
Step 9:

Take portions of the mixture (it should hold together well) and shape them into patties, then roll them in breadcrumbs mixed with all-purpose wheat flour and set them on a plate.
Step 10:

Set a skillet on the stove, pour in 2 tablespoons of vegetable oil, and heat it. Add the shaped patties and fry them over medium heat for two to three minutes per side, until golden.
Step 11:

Arrange the buckwheat-and-vegetable patties on individual plates and serve with a side of your choice.
Step 12:

Let's cook together, keep it simple, and make the most delicious dishes at home from everyday ingredients with our recipes! Enjoy, everyone!

Here's a very simple, quick recipe for juicy, fragrant buckwheat patties with a vegetable topping! Definitely make this delicious light dish from our recipe — you'll be pleasantly surprised by the wonderful flavor of homemade buckwheat-and-vegetable patties for a family lunch or dinner. Enjoy!