Buckwheat cutlets – recipes with photos. How to prepare Greek cutlets with minced meat?

We need (for 8-10 pcs.):

• - minced meat (“homemade” 50% cowhide and 50% pork, or pork) - 250 g,
• - buckwheat cereal (kernels, prodil) - 1 bottle,
• - vershkova butter - 1 tbsp.,
• - oliya - 2 tbsp.,
• - tsibulya - 1 pc. (big)
• - chicken eggs - 1 pc.,
• - salt – 0.5 tsp,
• - chalked black pepper -0.25 tsp.
• - boron wheat – 2-3 tbsp.,
• - Tomato sauce - 200 g.

Strava is easy to prepare, inexpensive and delicious.

You need to boil the buckwheat first.

Sort out the buckwheat grains (even though today’s growers say that their products are without cream, they can still be consumed in it by other fireplaces. It’s your teeth, not the grower’s). Rinse the sorted buckwheat under running water and dry.

Heat a dry frying pan, transfer the buckwheat to the frying pan and fry, stirring, a handful of khvilins, literally 3-5 khvilins. This is the time to eat buckwheat using a mixture of boiled buckwheat.

Pour water into a separate saucepan (buckwheat increases in volume when cooked twice). To boil buckwheat, take twice as much water as the buckwheat.

Boil the water, add salt and transfer it to a Greek saucepan, let the water boil until it boils, stir once in the saucepan, you can remove the foam with a slotted spoon and cook over low heat until the water has evaporated. There are 10-15 minutes, but in this case you need to follow the process of boiling the water. Or cook 10 quilins, then cover with a lid and leave 10 more quilins under the lid. This one can be rubbed under the crust and more, we still need ice, warm boiled buckwheat.
Peel the large cibulin and cut into small cubes.
Heat the olive oil in a frying pan and sauté the cibul until soft.
Transfer half of the sautéed zucchini into a saucepan with boiled buckwheat and mix well in the saucepan.
Prepare minced meat by passing the meat through a meat grinder (I don’t know how other people mince it, but if I try to mince mince myself, I’ll then eat it). The minced meat is completely ready and cooked. I relish it on the right. For this recipe, you can use purchased homemade minced meat (50% veal and 50% pork) or minced pork. Buckwheat is quite hygroscopic and absorbs grains well, including fat.
Transfer the minced meat into a saucepan before the buckwheat (also with the zibule) and mix well again in the saucepan until more or less homogeneous mass is obtained. Add toppings of butter to the saucepan (after allowing it to soften at room temperature), a chicken egg (without scalloping, of course) and salt and pepper until relished. Stir the masa again.
Using bare hands, form the prepared cutlet mixture into thick balls (or whatever you prefer).
The meatballs came out breaded in wheat borosh from dry sides.
Heat the oil in a frying pan and brush the meatballs on both sides until browned.
Transfer the greased meatballs into a saucepan or saucepan, pour in tomato sauce, give a friend half of the sautéed chicken that is left over, and cook another 10-15 quillins on a small fire. The sauce can be boiled. For example, prepare tomato sauce yourself, or use store-bought tomato juice, or grind canned tomatoes in a blender. Or replace the tomato sauce with sour cream.
Ready to transfer the balls to a serving plate, pour over the sauce in which the stench was extinguished, and, as the soul receives, sprinkle the animal with rings of green cibul or greens. Serve immediately. The meatballs come out juicy, and the small amount of meat is in no way savory.

With respect, S. Zverev.

The word "cutlet" is similar to the French word cotelette, What does “ribbed” mean? , or cote-Edge. And it dawned on me that the smells came to the Russian kitchen from the European ones. At first they called it “strava”, which was simply a piece of meat smeared on a rib bone. And until today’s culinary preparations from minced meat, this word is not a little important.

And just at the end of the 19th century, the concept of “ruba cutlet” began to appear in Russian cookery books, and by that time they had already begun to cook them with minced meat. And the meat on the brushes began to be called “poached meat on the brushes.”

Step by step, this name switched to other herbs, where the meat was trimmed. Rib and chicken cutlets began to cook. I want to trim the meat more than ever. So, in general, everyone uses chicken fillet, not minced meat, for preparing vikory.

Getting ready for a stench no worse than that of meat and ribi. Even more popular are the stench from vegetables - cabbage, potatoes, carrots; From cereals, from mushrooms. They can be coated in oil, fat, baked in the oven or steamed.

Today I want to introduce you to a delicious and savory version of cooking with minced meat and buckwheat. It turns out that you are preparing more buckwheat than required. And lie there poor in the refrigerator, throw away the bad food, and no one wants to eat it anymore.

Please come and get help with this recipe. This type of smell turns out to be delicate and savory. And if you don’t tell that there is buckwheat in the middle of them, no one will guess, they will think that they stink of meat.

This type of grass takes a long time to prepare, especially if the minced meat is already ready. Since it is possible to eat two types of meat from minced meat, the cutlets from it will turn out to be less savory. If the meat is only one type, then it doesn’t matter, even if we have buckwheat, and we’ll also add a few secret ingredients to add relish. And so, let's get started.

Homemade cutlets made from minced meat and buckwheat

We need:

• 400 grams minced meat
• boiled buckwheat - 250-300 gr.
• tsibulya - 200-250 gr
• carrots - 0.5 -1 piece
• apple - 1 piece
• egg - 1 piece
• Boroshno - 3 tbsp. spoons
• Roslynna Oliya - 0.5 bottles
• salt, pepper - for relish
• spices, herbs - for relish

Preparation:

1. Next, boil the buckwheat or simply add room temperature water and leave for 3-4 years to swell.

2. Prepare the minced meat. Today I have mixed minced veal and young elk. The cutlets are greased with oil, so the fattier meat is better not to cook.

3. The cibul can be refined in a blender, or ground in a meat grinder. Ale, I like to prepare this herb; I like to cut the tsibul very finely. In my opinion, the stench is more juicy.

4. In the middle third, grate carrots and apples. Since the apple has a thick skin, it is best to peel it. And it’s better to take this sour-licorice drink.

5. Mix the minced meat with buckwheat, add the chopped chicken and egg. Salt, pepper, add your favorite spices, fresh and dried herbs. Pour in a little boiled water, about 1/4 of the bottle. Mix the minced meat well until smooth, no less than 5-7 pieces.

6. Form the pieces.

7. Heat the pan well and pour in the oil.

8. Roll the workpieces in a harrow and brush in hot oil on both sides until golden brown.

9. Then place in a frying pan with high sides, pour 1/3 of the bottle of water, cover with a lid. Part of the country gets into the middle, and decides to evaporate. Simmer on medium heat for 5-7 minutes until the liquid is completely steamed.

10. Place the prepared product on a dish and decorate it according to your imagination.

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

Particularities of preparation

• Try to use minced meat for cutlets that you minced yourself. If you buy it in a store, then you cannot know, singly, what kind of meat the minced meat comes from. Therefore, the minced meat will always be better than to work on it yourself.
• The eggs are ready to come out delicious when you mix two or three types of meat. You can also eat chicken meat. The best result in this case will be guaranteed.
• The proportions of meat and buckwheat can be 50x50, so this is an “economy cutlet” option
• If you are using frozen minced meat, do not defrost it in a microwave oven, but put it in hot water. Move it away and allow it to defrost at room temperature.
• Once the minced meat has been frozen, it must be frozen correctly. Place the twisted meat into the bag, not as a breast, but as a thin plate. First of all, it takes up less space in the freezer, but otherwise, it will defrost even faster
• It is necessary to grease the workpieces in a very hot frying pan, then they will be well lubricated.
• Prepare the cutlets by trimming them in a frying pan with heat so that the stench evaporates even better. Until then, the stench will take on water and will be even more juicy. For these purposes, the minced meat must first be added with a little water or broth.
• Our cutlets came out juicy and tender, but for even greater tenderness, you can add a small sliver of butter to the middle of the skin.
• To keep the minced meat viscous, you can pass the buckwheat through a meat grinder.
• Instead of buckwheat you can use it as a substitute for any cereal
• If you are not a fan of greased urchin, then the cutlets can be baked. To do this, you can dip them in breadcrumbs, rub 15 pieces of bread in the refrigerator, and then bake them in the oven.

Now, if you know all the nuances of preparing juicy and tender cutlets, you can safely proceed to their preparation. It’s important not to forget one more important nuance that I didn’t mention. This nuance is important for preparing any kind of herb. Prepare whatever you like with the best mood, love, and soul. You also prepare them for your loved ones.

So be it, the hedgehog you cook will be not just tasty, but cinnamon!

Delicious!

Calorie content: Not listed
Preparation time: Not specified

I have always loved to cook simply, but at the same time I’ll savor the herb before evening. Of course, if it is possible, it is easiest to buy chicken or fish, process it, marinate it. There’s not enough time left for preparation, but the meal for a delicious evening is already planned. What is there to do for those who have to tighten their belts for these and other economic reasons? This category can safely include pensioners, students, teachers and other public sector workers. Even with such salaries it is impossible to buy everything you want, but this year you need to live. The axle has to be twisted, looking for new ingredients and different foods. Of course, this results in robots that increase the number of culinary processes, and the result of this work is that we are able to obtain a variety of flavors from simple and widely available products.
This is the same recipe that I want to share with you today. The peculiarity of such a herb is the unprepared consumption of boiled buckwheat and raw twisted meat, adding the cybul, which is sauteed, we prepare a wonderful minced meat, and then baked in a harrow, smeared with an appetizing rosy crust so many delicious cutlets.
If we add softened white bread to the minced meat cutlet, then in this recipe another ingredient after the meat is buckwheat. She has a wonderful time eating meat. giving the cutlets a special taste and consistency. For the eggplants, you can add your favorite spices, chopped herbs or nutmeg for piquancy.
Greek cutlets with minced meat, very tasty, I recommend the recipe with photos of their preparation, wonderfully garnished with mashed potatoes, pasta or whatever. It’s even more delicious if you warmly prepare the sauce, for example, bechamel or tomato, and serve these cutlets.

Ingredients:
- minced meat (pork and yalovichina) - 500 g,
- buckwheat cereal - 1 bottle,
- water - 2 bottles,
- chicken egg - 1 pc.,
- tsibula-ripka - 2 pcs.,
- salt,
- spices,
- good for breading,
- Roslinne oil.

Recipe with photo pokrokovo:

We sort out the buckwheat from the cream and pierce it in the frying pan.
Then add salt and water to it, cover with a lid and extinguish 20 minutes. Then we remove it from the fire and let it stand under the lid for 5 more minutes.
The cleaned turnip is crushed and sautéed in oil until golden brown.




When the minced meat is ready, add buckwheat, cibul, which is sautéed, beat in the egg and add spices.




We mix the minced meat and form cutlets.

Once the frying pan is heated, pour in the olive oil and coat the cutlets on all sides, placing them on high heat until the sparkle is created, and then remove the heat and simmer under the lid.




Try cooking the same way

Meat cutlets with buckwheat- This is simple to prepare and extremely tasty, made from minced meat with added buckwheat. Buckwheat gives such cutlets a special taste and aroma that distinguishes this meat herb from the usual ones with rice. Therefore, cutlets made from minced meat and buckwheat will be a great addition to your delicious menu, and you will be able to please your homeland with something new and delicious.

Ingredients:

• 1 kg. meat or minced meat: pork (meat with lard), veal or cowhide in any proportions
• 2/3 tbsp. buckwheat
• 2 eggs
• 1 cibulin
• black pepper
• Oliya Roslinna Sonyashnikova or lard
• 2-3 cloves for a chasnik - for the bazhannyam

Preparation:

1. The buckwheat grains are sorted out, washed and filled with dill in a ratio of 1:2. Stir, cover with a lid, cover and leave for 15-20 minutes. Then open the lid and let the buckwheat cool.
2. The tsibul and the clock are cleaned and washed. Cibulin is cut into pieces.
3. If you use fresh meat to prepare cutlets, and not ready-made minced meat, you need to wash the meat and cut it into shreds.
4. Meat, cibul and chasnik are twisted on a minced meat (as prepared minced meat is vikorized, added to a new cibul and chasnik, twisted on a meat chop or finely cut; chasnik can also be pressed or grated nіy tertsi) .
5. Homemade or purchased minced meat with tsibule and chasnik salt, pepper, add 1/4 tbsp. very chilled water, buckwheat and eggs. Everything is mixed well until smooth.
   
6. We scoop up the minced meat with a tablespoon (for 1 meat bag - 1 tablespoon of minced meat with garlic) and scoop it out of the bag. Place the cooked meat balls on a flat, dry surface (for example, on a board).
7. Just before brushing the skin, roll the meat bun in a bowl and splash it, giving it a round or double cutlet shape.
   
8. Immediately after rolling the skinned cutlet in the flour, place it on a hot frying pan with olive oil or lard and spread it over a medium fire (I scoop it under the crust) in the middle for 7 minutes - until golden brown.
   
9. Then turn the cutlets over and fry under the lid until golden brown on the other side with 7 folds. Remove from the frying pan.
   
10. In this manner we grease all the cutlets, adding fresh oil or lard before skinning a new portion of cutlets.
11. Meat cutlets with buckwheat are served hot. You can serve them as a side dish with potatoes (boiled or

Prepare this recipe just once and don’t hesitate - it will satisfy your favorite picky eaters.

Required ingredients:

Minced pork (or pork-yalovichi) – 500 grams,
- boiled buckwheat – 250 grams,
- carrots – 1 pc.,
- cibulin – 1 pc.,
- sour cream - 2 tablespoons,
- chicken egg - 1 pc.,
- granular oat plastics for breading,
- rosemary oil for greasing vegetables,
- black pepper, salt - to taste.

How to prepare buckwheat?

Peel the carrots and tsibul and rinse with cold water, after which chop the tsibul finely and grate the carrots.

Before the vegetables are cooked, transfer the boiled buckwheat, until completely cooled, and the minced meat.


Add the necessary amount of sour cream, beat in the egg, add all the salt and pepper.


Mix the minced meat thoroughly.


With wet hands, form round patties from the buckwheat-meat mince and roll them from the sides in all-purpose sheets of granulated pomelo.


Brush the buckwheat on the heated olive oil until golden brown, about 2 pieces per skin side.


Place the greased buckwheat-meat cutlets into a ceramic form, cover with a lid and place in the oven at 180 degrees for 25-30 minutes.


Serve the buckwheat with carrots as a separate herb - hot, with sour cream, greens and fresh vegetables.