Cutlets have been a popular dish since the first days of their appearance. True, in the XVIII century they were cooked only in France. However, over time, cutlets began to be made in other nearby countries.
Cutlets of the past are very different from what we have now. Up until the XIX century, the meat was not chopped, ribs with bones were cooked whole. Only after some time our cooks came up with the idea of chopping meat and molding it into some kind of pies.
Later, the culture of cooking cutlets changed. Now you can find this dish not only from meat, but also in a vegetarian form. For example, cutlets are made from vegetables or cereals.
Ingredients for buckwheat cutlets:
- cooked buckwheat groats – 500 g;
- flour – 2 tbsp;
- onion – 2 pcs;
- egg – pcs;
- lard – 200 g;
- ground black pepper – a pinch;
- garlic – 2 cloves;
- salt – ⅓ tsp.
Preparation of buckwheat cutlets:
Cut onions into large slices, grind through a meat grinder together with lard and buckwheat groats. Add ground black pepper and salt to the
mixture, mix
the ingredients.
Break an egg into the mixture, press garlic cloves and mix the ingredients. Sift flour into the
buckwheat
mixture, knead a kind of mincemeat.
While the mincemeat is slightly soaked in spices and garlic, you need to heat vegetable oil in a frying pan. Form cutlets, put them in the frying pan.
On medium heat, fry the cutlets until browned on both sides. Leave the cutlets under a lid to steam for a couple of minutes.
These cutlets will help to diversify your daily diet. The appearance of the dish is similar to the classic cutlets, the taste also slightly resembles a meat product.
