Buckwheat cutlets from buckwheat porridge lean

Step-by-step cooking

1. Step 1:

   

   How to make buckwheat cutlets from buckwheat porridge lean? Prepare the products. You will need buckwheat, potatoes, water, salt, ground black pepper, ground coriander and vegetable oil for frying. You will also need some wheat flour for breading or breadcrumbs.

2. Step 2:

   

   Wash the buckwheat thoroughly, put it in a saucepan and fill with clean water. Add a little salt. Bring to a boil and reduce the heat, cook the porridge for about 20-25 minutes on the lowest heat. Porridge is better to boil a little than not to cook. Cool the finished porridge to room temperature and transfer to a large bowl.

3. Step 3:

   

   Rinse the potatoes thoroughly, peel them. Grate the peeled potatoes on a fine grater, lightly (without fanaticism) squeeze the potato juice. Add the squeezed grated potatoes to the cooled buckwheat porridge.

5. Step 4:

   

   Also add salt, ground black pepper and ground coriander and mix all the prepared ingredients with your hands until smooth. You can add your favorite spices to your taste so that the cutlets are not "boring".

6. Step 5:

   

   Moisten your hands with water and form from the most evenly mixed "minced meat" small cutlets. Pan each cutlet in wheat flour or breadcrumbs. Heat the vegetable oil in a frying pan, put the prepared cutlets and fry over a little more than medium heat until appetizing browning on both sides.

7. Step 6:

   

   Ready-made cutlets can be served immediately to the table, so they will be a little crispy on the outside. I prefer to put all the cooked cutlets back in the pan, cover with a lid and adding a little water (or not adding) let them stand on the stove off - walk. You can serve such cutlets both hot and chilled.