Buckwheat is a cereal that is very popular in the CIS countries, but is not consumed in Europe and America. But for Asians, buckwheat was once a nutritious and tasty side dish. Buckwheat
was first cultivated at the foot of the Himalayas 5,000 years ago. Gradually, buckwheat penetrated the cultures of different countries, such as Korea and Japan. Later buckwheat spread to the Middle East and the Caucasus. Later, Slavic peoples and Europeans also learned about buckwheat. The
popularity did not last long everywhere. But, many people rightfully appreciated the taste and usefulness of this groats.
Let’s tell you how from buckwheat you can even prepare cutlets – grechaniki
.
Ingredients:
- Buckwheat groats – 150 g;
- Water – 300 g;
- Potatoes – 200 g;
- Salt – 8 g;
- Ground black pepper – 3 g;
- Coriander – 1 g;
- Dried garlic – 2 g;
- Nutmeg – 1 g;
- Breadcrumbs – 150 g;
- Vegetable oil – 30 g.
Preparation:
Boil buckwheat by the standard method, and then insist in hot water for 10 minutes, cool down. Boil potatoes until ready, peel and grate on a fine grater.
To buckwheat put potato mass, salt, black pepper, coriander, dried garlic and nutmeg.
Beat the buckwheat with a blender until homogeneous, form small cutlets with greased hands in water.
Roll the cutlets in breadcrumbs
.
Heat vegetable oil in a frying pan, place the cutlets and fry on both sides until golden 4-5 minutes.
Cover the pan with the cutlets and stew
for 5 minutes.
In the end we have delicious and hearty buckwheat cutlets. This is a good alternative for people who do not eat meat.
