Delicious buckwheat cutlets with minced meat. Meat cutlets with buckwheat. Video recipes for buckwheat cutlets with minced meat

The word "cutlet" comes from the French word cotelette, What does "ribbed" mean? , or cote-edge. And it is clear that they came to Russian cuisine from European cuisine. Initially, they called a dish where a piece of meat was simply fried on a rib bone. And this word had nothing to do with modern culinary products made from minced meat.

And only at the end of the 19th century the concept of “chopped cutlet” began to appear in Russian cookbooks, that is, by that time they had already begun to prepare them from minced meat. And meat on the bone began to be called “chop on the bone.”

Gradually, this name passed on to other dishes where meat was minced. They began to prepare fish and chicken cutlets. Although the meat is not always chopped. So, in the well-known recipe, it is not minced minced meat that is used for cooking, but chicken fillet.

They are prepared not only from meat and fish. They are very popular from vegetables - cabbage, potatoes, carrots; from cereals, from mushrooms. They can be fried in oil, fat, baked in the oven or steamed.

Today I want to offer you an interesting and tasty cooking option using minced meat and buckwheat. It happens that you cook more buckwheat than necessary. And it lies poor in the refrigerator, it’s a pity to throw it away, but no one wants to eat it.

Then this recipe comes to the rescue. In this combination they turn out tender and tasty. And if you don’t say that they contain buckwheat, no one will even guess, they will think that they are completely meat.

This dish does not take long to prepare, especially if you have ready-made minced meat. If it is possible to combine two types of meat in minced meat, then the cutlets will only turn out tastier. But if there is only one type of meat, then it doesn’t matter either, because we have buckwheat, and we will also add a few secret ingredients to add flavor. So, let's get started.

Homemade cutlets made from minced meat and buckwheat

We will need:

400 g of any minced meat
boiled buckwheat - 250-300 gr.
onion - 200-250 gr
carrots - 0.5 -1 piece
apple - 1 piece
egg - 1 piece
flour - 3 tbsp. spoons
vegetable oil - 0.5 cups
salt, pepper - to taste
spices, herbs - to taste

Preparation:

1. Boil buckwheat in advance, or simply add water at room temperature and leave for 3-4 hours to swell.

2. Prepare the minced meat. Today I have mixed minced meat from lean veal and young elk. The cutlets will be fried in oil, so it is better not to use fatty meat.

3. Onions can be chopped in a blender, or ground in a meat grinder. But to prepare this dish, I like to chop the onion very finely. In my opinion, they turn out more juicy this way.

4. Grate the carrots and apple on a medium grater. If the apple has a thick peel, it is better to peel it. And it’s better to take it sweet and sour.

5. Mix the minced meat with buckwheat, add chopped onion and egg. Salt, pepper, add your favorite spices, fresh or dried herbs. Pour some boiled water, about 1/4 cup. Mix the minced meat thoroughly until smooth for at least 5-7 minutes.

6. Form the blanks.

7. Heat the frying pan thoroughly and pour in the oil.

8. Roll the pieces in flour and fry in hot oil on both sides until golden brown.

9. Then place them in a frying pan with high sides, pour in 1/3 cup of water, and cover with a lid. Some of the liquid will be absorbed inside, the rest will evaporate. Simmer over medium heat for 5-7 minutes until the liquid has completely evaporated.

10. Place the finished product on a dish and decorate as your imagination dictates.

11. Since the cutlets contain both meat and grains, it is no longer necessary to prepare a side dish. For this dish I prepare one or two vegetable salads, and put them on a serving plate with green peas.

Cooking features

try to use minced meat that you made yourself for the cutlets. When you buy it in a store, you cannot know for sure what kind of meat the minced meat was made from. Therefore, it is always better to make minced meat yourself.
finished products turn out delicious when two or three types of meat are mixed. You can also use chicken meat. In this case, a gentle result will be guaranteed.
the proportions of meat and buckwheat can be 50x50, this is a version of “economy cutlets”
If you use frozen minced meat, you should not defrost it in the microwave or put it in hot water. Take it out in advance and let it defrost at room temperature.
In order for the minced meat to defrost faster, it must be frozen correctly. Place the meat twisted in a meat grinder into a bag, not in a lump, but in a thin plate. Firstly, it takes up less space in the freezer, and secondly, it defrosts very quickly
You need to fry the preparations in a very hot frying pan, then they will be well fried.
We keep the finished cutlets in a frying pan with liquid so that they steam even better. In addition, they will take on water and will be very juicy. For the same purposes, you should always add a little water or broth to the minced meat.
Our cutlets turned out juicy and tender, but for even greater tenderness, you can add a small piece of butter to the middle of each of them.
To make the minced meat more viscous, buckwheat can be passed through a meat grinder.
Instead of buckwheat, you can use absolutely any cereal
If you are not a fan of fried food, then the cutlets can be baked. To do this, they can be breaded in breadcrumbs, kept in the refrigerator for 15 minutes, and then baked in the oven.

Now that you know all the nuances of preparing juicy and tender cutlets, you can safely start cooking them. We must not forget one more important nuance that I did not note. This nuance is important for preparing absolutely any dish. Prepare any food only in a good mood, with love, with soul. After all, you are preparing it for your most beloved people.

Then any food you prepare will be not only tasty, but also healthy!

Bon appetit!

Hello, dear readers of the blog site.
Every housewife knows how to cook regular cutlets, but not everyone can guess that you can cook cutlets from buckwheat with minced meat. The recipe is from the “economy” category, since by saving meat (minced meat), the original cutlets are no worse than the usual classic meat cutlets and are always eaten with a bang. Cutlets made from buckwheat are also called “Grechaniki”, and cutlets made from rice are called “Ezhaniki”. I don’t know why people came up with this idea? The recipe for making cutlets with buckwheat is very simple, try it and see for yourself.

To prepare buckwheat cutlets you will need:

minced meat – 0.5 kg
buckwheat (raw) - 1 cup
onion – 1 pc. medium size
potatoes – 1 pc.
eggs – 3 pcs.
flour for breading
little vegetable for frying
salt, ground pepper to taste

How to cook buckwheat cutlets with minced meat?

It is advisable to sort out the buckwheat, rinse and cook in salted water (1 tbsp. buckwheat to 2.5 tbsp. water), cook as you usually cook buckwheat porridge. Or if there are leftover buckwheat porridge from yesterday’s dinner, you can use it. Pass the cooked buckwheat through a meat grinder twice.
Peel the onions, potatoes and also pass through a meat grinder.
Mix all the ground products with the prepared minced meat, beat in 2 raw eggs and mix well. Don't forget to add salt and spices to taste.
Form oblong-shaped cutlets from the prepared minced meat, bread in flour, then dip in beaten egg and fry in heated vegetable oil until cooked, turning over so that the cutlets are fried on all sides.
Place in a fireproof container and simmer with the lid closed or leave for 15 minutes. into the oven.

It will be delicious if you serve buckwheat cutlets with sour cream or tomato sauce. Any vegetable dish, such as ratatouille, is perfect as a side dish.
Bon appetit!

Grechaniki are cutlets with buckwheat and minced meat, or rather, a type of meatball, which in Ukrainian cuisine is traditionally prepared not with rice cereal, but from fried buckwheat. A classic version of preparing buckwheat cutlets with minced meat:

Meat (pork, beef) 60%
Cereals 30%
Onion 10%.

The composition of minced meat for cutlets is supplemented with spicy herbs, for variety. Grechaniki are stewed, baked with sauce, and less often, breaded and fried like regular cutlets. The best way is baking, since uniform heating in a closed space speeds up cooking and preserves the aroma of the dish.

When baked, a beautiful crust forms on the surface, which makes it possible to serve cutlets with buckwheat and sauce directly in the pan. When stewing on the stove, the bottom of the pan often burns, the dish acquires an unpleasant aftertaste and looks less appetizing.

Traditionally, buckwheat baked in the oven is prepared with tomato-onion, creamy-mushroom, sour cream sauce. The mushroom and creamy taste is harmoniously complemented by minced buckwheat with the addition of mushrooms.

Advice! Buckwheat contains almost no gluten, unlike rice, which reduces the stickiness of minced meat. To make semi-finished products retain their shape better, add an egg to the cutlets.

Ingredients

Servings: – +

Buckwheat 70 gr
Minced pork and beef550 gr
Eggs 1 PC
Onion 120 gr
Salt and freshly ground pepper taste
Flour 50 gr
Vegetable oil, refined60 ml
Dill, parsley, celery leaves taste
For the tomato and onion sauce:
Tomato paste 65 gr
Fresh tomatoes 3 pcs
Onion 200 gr
Garlic 20 gr
Condiments, spices taste

Calories: 190.07 kcal

Proteins: 10.35 g

Fats: 8.87 g

Carbohydrates: 19.75 g

1 hour. 15 minutes. Video recipe Print

For minced cutlet, buckwheat is first prepared: before cooking, the grain is sorted, washed and dried in a heated dry frying pan. When roasted, it acquires a rich brown hue and a nutty aroma. It is advisable not to skip this stage of preparing cereals for cutlets so that the dish acquires a characteristic, pleasant smell.

Then add water to the buckwheat and cook until half cooked. The ratio of water and cereal for cooking crumbly porridge is 1:2. But, taking into account the further heat treatment of the cutlets, the amount of water can be reduced by 25%.

Meat, onion and garlic are passed through a meat grinder, seasoned with black pepper, salt, and your favorite spices, mixed thoroughly, adding an egg. If necessary, to increase stickiness, facilitating the formation of semi-finished products, the whole egg is replaced with two yolks.
To make the cutlet mince more uniform, boiled and cooled buckwheat is passed through a meat grinder with meat. To improve the taste, the minced meat is seasoned with fresh or dry coriander, dill, parsley or a mixture of Provencal herbs. Onions for preparing minced meat, if desired, are pre-fried in a frying pan, adding a little butter. Preparing onions in this way helps remove excess moisture and bitterness to create a denser mince.

The formed cutlets are rolled in flour, or, if no baking sauce is used, in breadcrumbs. Semolina is also used as a breading.

Grease a baking sheet with oil, lay out cutlets or minced meat, place in the oven preheated to 1800 C for 10 minutes.

The prepared onion and garlic are chopped and fried until golden brown.

Tomatoes are cut in half, grated on a coarse grater (so the rough skin remains in your hands), added to fried vegetables, and simmered until thickened.

Cutlets with buckwheat and minced meat - a variety of everyday family menu. Buckwheat is a recognized dietary product. As one of the main ingredients, it significantly increases the value of the dish, reducing its calorie content.

Pork and beef in the recipe can easily be replaced with chicken or turkey meat, and the tomato-onion sauce can be replaced with creamy sauce to enhance the dietary effect of buckwheat. The tomato sauce with garlic and spices disguises the meat replacement so much that not every gourmet will be able to notice the difference.

No less tasty and healthy are buckwheat livers - chicken, turkey or beef. In this case, the prepared liver is pre-simmered by adding flour to evaporate excess liquid, which makes it difficult to form cutlets. Afterwards, the offal is ground in a blender to a paste-like consistency and the minced meat is prepared according to the recipe.

This dish will decorate every housewife’s recipe box.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Every housewife should know how to make buckwheat cutlets, because this appetizer helps out when you lack time and don’t want to cook meat dishes. Buckwheat left over after dinner or lunch goes well with mushrooms or eggs; cutlets are formed from it and fried in butter.

What to cook from buckwheat porridge

There are a lot of options for what can be prepared from buckwheat porridge. It serves not only as a side dish for meat, fish or poultry, but also serves as an independent dish. They make pancakes and zrazy from buckwheat, stuff pumpkin or chicken with it, and combine porridge with meat, lard and mushrooms. Even cutlets made from buckwheat are tasty and satisfying, and serve as an excellent idea for a snack or a meal on their own.

How to cook buckwheat cutlets

To properly prepare buckwheat cutlets, you need to know some features. The first of these is food preparation. You will need crumbly buckwheat, pre-boiled in the usual way, a bouillon cube for flavor or spices as desired, onions to add an appetizing aroma and eggs for binding. You can season the meatballs (grechaniky) with garlic, dry paprika, or roll in breadcrumbs or flour.

Do not forget about salt - it will give the dish a complete taste. Cooled ready-made buckwheat needs to be seasoned with spices, break an egg, add fried or raw onion and grated garlic. You can mix the finished minced meat with your hands, but it is more convenient to do this with an immersion blender. The mixture is ready - all that remains is to form the cutlets, bread them in breadcrumbs and fry in butter or vegetable oil.

Cutlets with buckwheat in the oven

If you want to get a lean snack, then cutlets with buckwheat in the oven will come in handy. They lend themselves well to freezing, storing for future use and then frying or baking. Boiled cereal, which may be left over from another meal, should be seasoned with spices to taste and chopped in a blender. For flavor, the appetizer is seasoned with dill, garlic and onion, and ground black pepper. After kneading, cutlets are formed from the minced meat, placed on a baking sheet covered with baking paper, and baked in the oven for 20 minutes at 180 degrees.

Buckwheat cutlets recipe – recipe

If a cook needs a recipe for buckwheat cutlets, then it is better to turn to trusted sources. It is optimal to choose a buckwheat recipe with a photo in order to control the correctness of each cooking step. Beginners should first practice forming lean cutlets with onions, and then mix minced meat, eggs, spices and other additional products into the cutlet mass, and make filled meatballs.

Cutlets with buckwheat and minced meat

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 150 kcal.
Purpose: for lunch.
Kitchen: author's.

Cutlets with buckwheat and minced meat are considered the best dish to serve to a child for lunch, because they perfectly satiate and energize. Healthy cereals in combination with meat components are practically no different from pork or beef due to the harmony of taste and aroma. You can use not only raw buckwheat for cutlets, but also the rest of yesterday’s buckwheat.

Ingredients:

minced meat - half a kilo;
buckwheat - a glass;
water – 2.5 cups;
onion – 1 pc.;
potatoes – 1 pc.;
eggs – 3 pcs.;
flour – 30 g;
vegetable oil – 20 ml.

Cooking method:

Sort the buckwheat, wash it, cook in salted water until tender. Twist twice with a meat grinder.
Mix with onions, potatoes and minced meat minced through a meat grinder. Beat two eggs, mix, season with salt and pepper.
Form into oblong cutlets, bread in flour, dip in beaten egg. Fry in a heated oiled frying pan until done. Simmer under the lid closed for 15 minutes or spend the same time baking in the oven.
Add sour cream when serving.
You can add a little milk to the minced meat for softness and sugar for taste.

Buckwheat cutlets with mushrooms

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 146 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Buckwheat cutlets with mushrooms serve as an excellent dinner; they are made with porcini mushrooms or champignons, seasoned with black pepper and dried paprika. If desired, you can add a clove of garlic or fresh dill to give the appetizer a pleasant aroma. The dish is served with tomato sauce, fresh or stewed vegetables, it looks good hot or cold. How to cook buckwheat cutlets is described below.

Ingredients:

buckwheat - a glass;
water – 2 glasses;
champignons – 750 g;
onions – 2 pcs.;
parsley - a bunch;
breadcrumbs – 30 g;
vegetable oil – 20 ml.

Cooking method:

Rinse the buckwheat, add cold water, boil, cook until tender and moisture evaporates. Leave to rise for 15 minutes, add salt.
Fry mushroom slices with chopped onion for 15 minutes, pepper, cool, and chop in a blender. Add buckwheat little by little to obtain a thick mass, season with chopped herbs.
Form into balls, roll in breadcrumbs, fry on both sides until golden brown, cover with a lid and simmer for four minutes over low heat.

Buckwheat and potato cutlets

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 143 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Cutlets made from buckwheat and potatoes taste like potato pancakes, but look more attractive due to the formation of an appetizing crispy crust. They are good to combine with thick sour cream or tomato sauce, sun-dried tomatoes. This dish is best served with fresh vegetables, mashed potatoes or boiled rice, seasoned with garlic and fresh dill.

Ingredients:

buckwheat – half a glass;
water - glass;
potatoes – 2 pcs.;
vegetable oil – 20 ml.

Cooking method:

Wash the buckwheat, add salt, add water, and boil. Over low heat until tender, mash with a fork and cool.
Peel the potatoes, grate, squeeze out the juice, mix with buckwheat, form into cutlets.
Fry until golden brown and crispy, garnish with chopped herbs.

Buckwheat cutlets with cheese

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 158 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Buckwheat cutlets with cheese have a rich creamy taste and delicate taste with a soft texture. To make them, it is better to take soft cheese so that it melts evenly during frying, forming a beautiful crust and an appetizing appearance that attracts the attention of all guests or household members. If you show your imagination, you can stuff the cutlets with cheese so that it flows out appetizingly when cut.

Ingredients:

buckwheat – half a glass;
water - glass;
eggs – 2 pcs.;
soft cheese – 100 g;
onions – 1 pc.;
flour – 20 g;
vegetable oil – 25 ml.

Cooking method:

Pour salted water over buckwheat, cook until tender, cool.
Cut the onion into small cubes, fry until soft, add to the cereal.
Add coarsely grated cheese, eggs and pepper there. Stir in the minced meat until smooth and soft, form into cutlets. Roll in flour, fry on all sides until golden.
Serve hot.

Homemade buckwheat cutlets

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 175 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Homemade buckwheat porridge cutlets contain meat in a 1:1 ratio. Due to this, the snack acquires a new taste and increased satiety, so it is perfect for lunch for an adult or child. To give it a pleasant aroma, a chicken egg and fried onions are used, and the cutlets themselves are fried in butter or lard.

Ingredients:

meat – 100 g;
buckwheat – half a glass;
water - glass;
onion – 1 pc.;
butter – 20 g;
breadcrumbs – 20 g;
eggs – 1 pc.

Cooking method:

Boil the meat until cooked, cut into small pieces.
Pour water over buckwheat, add salt, cook until tender, cool.
Grind the cereal with meat in a meat grinder, add chopped fried onion and beaten egg. Add some salt and pepper.
Make balls, bread them in breadcrumbs, fry in melted butter until browned.

Lenten buckwheat cutlets

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 121 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Buckwheat balls with a lean character will appeal to vegetarians, people who are fasting, or simply losing weight and watching their figure. They can diversify your diet. Chicken eggs and other animal products are not used in their production. So that they do not fall apart during frying and maintain the consistency of minced meat, the buckwheat needs to be cooked until “smeared” - add plenty of water and keep until done.

Ingredients:

water - glass;
buckwheat – half a glass;
onion – 1 pc.;
vegetable oil – 25 ml.

Cooking method:

Pour the cereal into a dry frying pan, heat it, cover it with salted boiling water, and cook until tender. Drain the remaining liquid and place the porridge in the refrigerator until it cools completely.
Chop the onion and fry until golden.
Cut the resulting mass into pieces, lightly fry each piece in oil until lightly browned.
Sprinkle the veggie balls with fried onions when serving.

Buckwheat cutlets - cooking secrets

Famous chefs reveal the features using which any home cook will be able to prepare buckwheat cutlets:

a recipe for buckwheat cutlets may include the addition of hot red pepper, soft cottage cheese, pumpkin or fried carrots;
proper cooking of buckwheat will give the cutlets the desired consistency - it is optimal to use thick-walled dishes for this, and before the process, heat the cereal in a dry frying pan without oil, but you can also oil the bottom a little;

Calories: Not specified
Cooking time: Not indicated

I have always loved to cook a simple, but at the same time very tasty dish for dinner. Of course, if possible, the easiest way is to buy chicken or fish, process it, marinate it, etc. There is little time for preparation, but the issue of an appetizing dinner has already been resolved. What should those who have to tighten their belts for one economic reason or another do? This category can safely include pensioners, students, teachers and other public sector workers. After all, with such salaries it is impossible to buy everything you want, but you need to feed your family. So you have to get out of it, coming up with new dishes, combining different products. Of course, this adds work, increasing the number of culinary processes, but the result is worth it - we get delicious and varied dinners from simple and quite affordable products.
This is exactly the recipe I want to bring to your attention today. The peculiarity of this dish is the unusual combination of boiled buckwheat and raw twisted meat. By adding sauteed onions, we will prepare wonderful minced meat, and then breaded in flour, we will fry delicious cutlets with a golden brown crust.
If we usually add softened white bread to minced meat cutlets, then in this recipe the second ingredient after meat is buckwheat. It mixes well with meat. giving the cutlets a special taste and consistency. If desired, you can add your favorite spices, finely chopped herbs or nutmeg for piquancy.
Buckwheat cutlets with minced meat, very tasty, I offer a recipe with a photo of the preparation of which, are perfectly garnished with mashed potatoes, pasta or. It’s very tasty if you prepare a sauce separately, such as bechamel or tomato, and serve it with these cutlets.

Ingredients:
- minced meat (pork and beef) - 500 g,
- buckwheat - 1 glass,
- water - 2 glasses,
- chicken egg - 1 pc.,
- onion - 2 pcs.,
- salt,
- spices,
- flour for breading,
- vegetable oil.

Recipe with photos step by step:

We sort out the buckwheat from the garbage and pierce it in the frying pan.
Then add salt and water to it, cover with a lid and simmer for 20 minutes. Then remove from heat and let stand covered for another 5 minutes.
Finely chop the peeled onion and sauté with butter until golden brown.

Add buckwheat, sautéed onions to the prepared minced meat, beat in an egg and add spices.

Mix the minced meat and form cutlets.

Pour oil into a heated frying pan and fry the cutlets on all sides, first over high heat to form a crust, and then turn off the heat and simmer under the lid.

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