How much do we know about the most common and everyday products? For example, about cutlets, which often make up the diet of an ordinary person.
Cutlets appeared in our country quite a long time ago, in the XVIII century. This meat dish came to us from France. Domestic cooks adopted the experience of foreign colleagues in the preparation of cutlets.
Then began the era of improvisation with cutlets. Meat began to be crushed, to create minced meat. In Soviet times, there were different types of cutlets, up to vegetable.
Often, talking about cutlets, we miss the fact that they can be cooked without adding meat. We will show you how to make buckwheat cutlets.
Ingredients for buckwheat cutlets:
- buckwheat groats – 250 g;
- salt – tsp;
- egg – pcs;
- potatoes – 2 pcs;
- onion – pcs.
Preparation of buckwheat cutlets:
Peeled potatoes shredded on small grater cutters. Boiled buckwheat grind immersion blender to a homogeneous state.
Potatoes get rid of the liquid, mix with buckwheat mass. Into the mixture grate a coarsely grated onion, break the same egg.
From the resulting mass form small cutlets, which we roll in flour or breadcrumbs
.
In a frying pan with vegetable oil fry the cutlets on medium heat on both sides for 3 minutes.
You can add spices to the mixture of buckwheat mass and potatoes – ground black pepper, turmeric, paprika.
The result is ruddy buckwheat cutlets.
