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Meatless cutlets from buckwheat

Meatless Buckwheat Cutlets

Simple, light, budget-friendly, made from everyday pantry staples! These buckwheat cutlets are made without any meat — just the grain. They work as an original side dish for meat, chicken, or fish, or stand on their own as a meatless, light meal.

Snezhana

Recipe author

Composition / ingredients

Servings:

Buckwheat

250

Water

0.5

Carrots

Onion

Chicken eggs

Garlic

Ground black pepper

Salt

Vegetable oil

Wheat flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 4 g

Fats 15 % 4 g

Carbohydrates 69 % 18 g

120 kcal

GI: 11 / 78 / 11

Cooking method

Cooking time: 40 min

Step 1:

How do you make buckwheat cutlets? Start by gathering your ingredients. You don't have to cook the buckwheat specially for this — leftover buckwheat from yesterday's dinner works just as well. Feel free to add any spices and fresh herbs you like. First, cook the buckwheat: rinse the grain thoroughly, changing the water a few times. Put it in a saucepan, cover with clean water at a 1:2 ratio, and set it over low heat.
Step 2:

Once the water comes to a boil, add salt and lower the heat. Simmer the buckwheat over low heat for about 20 minutes, until all the water is absorbed. Then turn off the heat and let it cool. There's another way to prepare the grain, too — pour hot water over the buckwheat in the evening and leave it to soak overnight. By morning it will be ready without any cooking, and this method keeps more of its nutrients than boiling.
Step 3:

Wash and peel the carrot and cut it into large chunks. Peel the onion and cut it coarsely as well.
Step 4:

Put the carrot and onion in a blender (if you don't have one, a regular meat grinder works too). Process the vegetables as finely as you can.
Step 5:

Add the cooked buckwheat to the blender with the vegetables. Process everything together again until the mixture is more uniform, like a coarse meat filling.
Step 6:

Crack a chicken egg into the buckwheat mixture, add salt and ground black pepper to taste, a clove of garlic pressed through a garlic press, and any other spices or herbs you like.
Step 7:

Pulse the mixture once more so everything is fully blended into the filling.
Step 8:

Spread some wheat flour on a plate (you can use breadcrumbs instead for a crispier crust). With hands dampened in cold water, shape the buckwheat mixture into patties and roll them in the flour on all sides.
Step 9:

Pour vegetable oil into a skillet and heat it up. Fry the buckwheat patties over medium heat, covered, for 5–7 minutes per side.
Step 10:

Then remove the lid and let the patties brown.
Step 11:

Serve the cutlets as a side dish or a main, with sour cream or any sauce you like. They're delicious both hot and cold. Enjoy!

For the best flavor, use filtered or bottled water with a neutral taste. If you use tap water, keep in mind it can give the dish an off, characteristic aftertaste.
Fry in an oil with a high smoke point. Every oil is healthy only up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. Most unrefined oils have a low smoke point, since they're full of unfiltered organic particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. Whenever you're cooking in the oven, in a skillet, or on the grill, make sure your oil has a high smoke point. Common high-smoke-point choices are refined sunflower, olive, and grapeseed oils.