Lenten buckwheat cutlets recipe. Buckwheat cutlets in the oven

Good afternoon, dear cooks! Let's take a moment to remember the benefits of the usual buckwheat. This cereal is simply a storehouse of vitamins and beneficial microelements! It contains a lot of iron, calcium, potassium, iodine, B vitamins (B1, B2, B9), vitamin E. Buckwheat contains easily digestible protein, as well as long-lasting carbohydrates, which ensure that you will not soon get hungry after such a lunch. Today we are preparing lean buckwheat cutlets.

I really love steamed buckwheat with herbs and tomatoes, but this is a quick express lunch that helps out when there is absolutely no time. If you decide to please your buckwheat lovers with something interesting, then try making buckwheat cutlets, especially since they also cook very quickly.

INGREDIENTS

We will need the following components:

3 cups of buckwheat flakes, or 2 cups of regular buckwheat;
1 cup oat flour (or oatmeal ground in a blender);
2 tsp. potato starch;
fresh herbs: dill, parsley, basil and others to taste (some can be replaced with dried herbs);
vegetable oil suitable for frying;
semolina or breadcrumbs;
spices: salt, mixture of peppers, coriander, asafoetida, chili.

COOKING

Pour boiling water over buckwheat flakes according to the instructions on the box. If you use regular buckwheat, then you need to slightly digest it, then grind it in a blender.
Add oatmeal, starch, 2 tsp to the cereal or buckwheat. salt, 1 tsp. mixture of spices, a little coriander and asafoetida, chili on the tip of a knife.
Mix the mixture well until it has a homogeneous consistency.
With wet hands, form cutlets, roll them in semolina or breadcrumbs (if you like a crispy crust).
Fry the cutlets in a frying pan on both sides until golden brown.
Our buckwheat cutlets are ready. Serve them with fresh herbs, salad or hummus.

Bon appetit!

Watch the video below with another recipe for making very healthy and tasty buckwheat cutlets.

People fast for various reasons: some because of religious beliefs, some because they are adherents of strict vegetarianism, and some decide to lose extra pounds in this way. We often imagine the Lenten table as something monotonous and not very pleasant to the taste.

Meanwhile, there are many ways to prepare completely lean and at the same time very tasty dishes. For those who have decided to test themselves in fasting, without at the same time changing the habit of trying something tasty, we suggest preparing cutlets for the second meal - but not meat, but buckwheat.

Some of them contain chicken egg white as a binding element, but if you decide to fast strictly, we advise you to replace it with a small amount of regular flour or semolina.

In appearance, such a dish cannot be distinguished from real cutlets, and the taste is no worse, and there is nothing to say about the benefits.

All recipes are good, choose yours!

You don’t need to think that lean buckwheat cutlets are made from porridge alone. You can add a variety of vegetables and spices to them, as well as lentils, potatoes and mushrooms. Thanks to this, the dish acquires an original taste and aroma.

Here are a few such recipes.

Cutlets “It couldn’t be simpler”

How to cook lean buckwheat cutlets? You should start by cooking the porridge over low heat. While it is cooking, grate the potatoes, squeezing out the excess juice with your hands.

Mix grated potatoes with porridge, add protein, salt and pepper, and mash well with a wooden masher.

Use your hands to form cutlet “puffs” and fry them in olive fat on both sides.

Buckwheat cutlets with lentils

Ingredients for 3 servings:

buckwheat – one glass;
red lentils – one glass;
finely grated cracker of black bread - ½ cup.
two medium carrots;
vegetable oil, any - two tablespoons. l.;
paprika - one teaspoon. l.;
dried basil herb - one teaspoon. l.;
hot red pepper – ¼ teaspoon. l.;
1-2 raw potatoes;
salt – as you like.

Cooking time – 1 hour.

Calories per 100 g – 110.

Soak the lentils in hot water and boil until tender (since the red variety does not have a shell, soaking and cooking takes no more than half an hour). During the same time, cook crumbly porridge from buckwheat.
Beat the boiled lentils using a blender and mix with boiled buckwheat. Add finely grated raw carrots and potatoes, bread crumbs, 1 tablespoon of butter, salt, and spices to the mixture.

Mix everything thoroughly, form lean flat cakes from the resulting mass and fry in the remaining oil.

Buckwheat plus potatoes equals cutlet

Quantity of products for four people:

boiled buckwheat – 250 gr.;
peeled raw potatoes (medium) – 2 pieces;
onion - one small head;
garlic – 1 clove (if large, half is enough);
vegetable oil - a tablespoon;
wheat flour – 75 gr.

Cooking time: 30 minutes.

The number of kilocalories in one hundred grams is 112.

How to cook lean buckwheat cutlets with potatoes?

Grind everything except flour in a meat grinder or blender. Add flour to the minced meat, salt and mix. Make “pancakes” with your hands and place them in a frying pan with heated vegetable fat. Fry on one side in an open frying pan, then carefully turn over, cover with a lid and fry on the other side. After frying, simmer the dish covered over low heat for two to three minutes.

Buckwheat-mushroom delicacy

Ingredients:

boiled buckwheat - a glass;
champignons (when ready) - three tables. l.;
sunflower (or any vegetable) oil – a teaspoon;
onion – 1 piece;
raw carrots – 1 piece;
a pinch of coriander;
pinch of red pepper
salt to taste;
oatmeal for breading - 1 table. l. (but you can do without it).

Cooking period: 30 minutes.

Calories per 100 g – 119.8.

Boil the buckwheat, adding more water. Boil carrots, fry finely chopped mushrooms with onions. Beat the porridge in a blender, grate the carrots on a coarse grater.

Mix all the listed ingredients, season with coriander, salt and pepper. Make lean buckwheat cutlets with mushrooms with wet hands. Roll in flour and fry on both sides.

If desired, chopped herbs, both fresh and dried: parsley, dill, basil, etc., are added to any of the above recipes for lean cutlets. – who likes what. You can also add sauce or ketchup, fresh tomatoes or cucumbers to buckwheat cutlets - this will make them even more appetizing.

Oh, potatoes, delicious!

An excellent side dish for a dish like buckwheat cutlets would be lean mashed potatoes of an unusual green color. If the volume given in the recipe seems too large to someone, the proportions can be reduced. So, for green puree you will need:

6-7 large potato tubers;
a large bunch of green onions, enough for 2 cups. chopped;
¼ cup almonds (in extreme cases, you can do without them, but it’s much tastier with them);
¼ cup olive oil (if you don’t have it on hand, other vegetable oil will do, but always refined);
salt and pepper to taste.

Cooking process – 1 hour.

One hundred grams of green puree contains 115 kilocalories.

From almonds passed through a blender and mixed with ½ cup. water, you get almond milk. By combining it with chopped green onions and vegetable oil, you again need to make a paste-like mass from these components in a blender.

At the same time, sliced potatoes are boiled on the stove. After removing it from the heat and combining it with the green paste, you need to mash all the components as thoroughly as possible with a masher, trying to ensure that there are no lumps left. If the puree is too stiff, you can add a little more almond milk. Green puree is very tasty, but low in calories, and in no way can harm your figure.

Posting with a non-fasting facial expression

I think we have managed to convince you that lean food can be not just tasty, but delicious. Lenten buckwheat cutlets are an excellent substitute for many meat dishes. Try it - and perhaps these dishes will become one of your favorites, which you will happily eat yourself and treat your friends with.

Bon appetit!

Hearty and tasty cutlets can be prepared not only from meat and fish. To prepare cutlets, you can use vegetables, cereals, and mushrooms. Today we will prepare lean buckwheat cutlets that will complement your home-cooked lunch or dinner. Buckwheat cutlets, according to this recipe, are very tender and aromatic, due to the spices used. This dish can be included in the daily diet for people who fast. The recipe does not use animal products. This is a hearty lunch for vegetarians and people on diets.

In order to prepare lean buckwheat cutlets, you will need:

Crushed buckwheat 140 g
Water 300 ml
Onion 100 g
Purple onion 80 g
Carrots 100 g
Garlic 3-4 cloves
Wheat flour 3 tbsp.
Salt to taste
Ground black pepper to taste
Dried dill 0.5 tsp.
Dried parsley 0.5 tsp.
Dried marjoram to taste
Vegetable oil for frying
Breadcrumbs 70 g.

Recipe for lean buckwheat cutlets.

1. Start by preparing the buckwheat. The cereal can be taken whole or crushed. Rinse thoroughly in running cold water. Place in a saucepan, pour in the required amount of water and put on fire. Boil the contents and cook over moderate heat until tender. All water should boil away. Cool the boiled buckwheat slightly.

2. Meanwhile, peel and rinse the onion. Cut into cubes or half rings. Fry in sunflower oil until soft.

3. Wash and peel the carrots. Grate on a coarse or medium grater. Add to the fried onions and continue to cook until the carrots are soft. Stir occasionally.

4. Use a meat grinder, food processor or blend to grind ingredients. Grind the boiled buckwheat and fried vegetables to a paste-like consistency.

5. Peel the purple onion and garlic. Grind in a blender. Add onion, garlic and flour to the buckwheat mass, mix well.

6. Add all spices to taste. You can choose the quantity and composition of spices at your discretion. Mix all ingredients well. The result is a dense mass that lends itself well to molding.

7. Use your hands to form small patties and coat in breadcrumbs. Do not make large cutlets so that they do not fall apart during the frying process.

8. Heat the vegetable oil well in a frying pan. Place cutlet blanks. Fry over moderate heat until golden brown.

9. Carefully, holding with a spatula and fork, turn over to the other side and continue to fry until browned.

10. Place the fried lean buckwheat cutlets on a paper towel to remove excess oil.

11. Serve immediately with sour cream. Bon appetit!

I bring to your attention a recipe for lean buckwheat cutlets - they are very tasty. These unusual cutlets with mushrooms are perfect for those who don’t really like to eat regular buckwheat porridge. The cutlets turn out very tender, with a subtle mushroom aroma, not dry, and most importantly - healthy. From the simplest set of ingredients you will get amazingly delicious lean cutlets. I cook buckwheat cutlets for my family very often - and they simply love them.

This dish is very simple to prepare: as you can easily see for yourself now.

Ingredients:

breadcrumbs for breading;
starch -1 teaspoon;
semolina - 1 teaspoon;
ground black pepper;
buckwheat - 100 grams;
mushrooms - 200 grams;
onions - 1-1.5 pieces;
carrots - 1 piece;
vegetable oil;
salt to taste.

Lenten buckwheat cutlets. Step by step recipe

First, let's prepare buckwheat for making cutlets: because it is the main ingredient for this dish. Wash the buckwheat (according to the recipe) well under running water, transfer it to a small saucepan in which we will boil it, fill it with water (we take twice as much water as buckwheat) and put it on high heat. After the water boils, reduce the heat to medium and cook the buckwheat until fully cooked. Ready-made buckwheat porridge makes 250 grams.
Grind the boiled buckwheat using a blender (grind until it becomes paste-like).
Peel, wash and chop the onions.
Grate one fresh carrot on a coarse grater.
Pour vegetable oil into a frying pan and set to heat on the stove.
Place the grated carrots and chopped onions into a heated frying pan, mix and fry everything over medium heat until the onions are soft.
If you have large mushrooms, then chop them a little (to prepare lean cutlets, I used boiled butter and champignons).
Place the mushrooms in the frying pan with the fried onions, mix and continue to fry everything until the mushrooms are completely cooked.
Transfer the mushroom mass into a blender bowl and grind it well using a blender (you need to grind it so that the mushroom mass becomes paste-like, like buckwheat).
Combine the ground mushrooms with paste-like buckwheat, add one teaspoon of starch, semolina to the minced meat, salt to taste (we do not salt the buckwheat during boiling), add ground black pepper to taste and mix everything well. In order to mix the whole mass well, I do this with my hands and not with a spoon.
Then we wet our hands in water and form buckwheat cutlets with mushrooms from the resulting mass.
Roll the finished cutlets in breadcrumbs.
To fry the cutlets, heat a frying pan with vegetable oil well.
Fry the cutlets with mushrooms in a well-heated frying pan over medium heat on both sides until golden brown. Buckwheat cutlets are fried well and keep their shape.
From this amount of products I get 10-11 lean buckwheat cutlets.

Lenten cutlets made from buckwheat and mushrooms are incredibly tasty and aromatic. No one can resist such a mushroom cutlet. Buckwheat cutlets are prepared very quickly and simply. Lean buckwheat cutlets can be served either warm or cold. For a variety of serving cutlets, prepare mustard sauce - it is not only very tasty, but also original.

“Super Chef” wishes you bon appetit and good mood. On our website you can find many interesting recipes for preparing various cutlets.

How to cook delicious cutlets

From the article you will learn how to cook an easy and very tasty dish - lean buckwheat cutlets. Learn about the benefits of this dish and what to serve it with

45 min

190 kcal

5/5 (1)

In order to diversify your daily menu, you don’t have to spend a lot of time and effort on preparing delicious dishes. From the simplest and most familiar products you can come up with a very tasty dish. For example, many housewives do not even realize that plain buckwheat You can make delicious, light, lean cutlets without eggs.

Benefits of buckwheat cutlets

This is not only a tasty dish, but also healthy. Buckwheat contains many vitamins, minerals, and amino acids. Cereals are especially rich in vitamins B, C, magnesium and iron. Experts include it in diets for a variety of diseases. For those who want to lose weight, there are even special buckwheat diets.
Buckwheat cutlets are prepared according to a special recipe, which does not involve the use of eggs or dairy products. This dish is suitable for Lenten table or vegetarians.
This dish is very kids like it. It is not always possible to persuade a child to eat simple porridge, but almost everyone loves cutlets.
Versatility. It can be prepared for breakfast, lunch or dinner. You can take it with you to work. It would also be appropriate on the holiday table, because not every housewife is familiar with such an interesting recipe.
And finally, they get ready fast and easy. If you learn this recipe, it will immediately go on your list of favorite and everyday dishes.

Step-by-step cooking recipe

There are different recipe options for lean buckwheat cutlets. We will get acquainted with the most popular, delicious and simple recipes.

Classic Lenten cutlets

This is the best option suitable for diet, vegetarian menu or for fasting. This dish is good for a light breakfast and as a side dish for meat.

Ingredients

How to cook:

Many housewives do not like the process of cooking cereals. For some it sticks together, for others it sticks or boils out. To make preparation simple, buy porridge in bags at the store. It cooks for no more than 15 minutes and in the end you will get a good, ready-made, crumbly porridge.

Hearty buckwheat cutlets with mushrooms

The dish fits well for dinner or lunch. It is tasty and very filling due to the addition of mushrooms. It can be served with a light vegetable salad.

Ingredients: a glass of buckwheat, a glass of water, two potatoes, 200-250 grams of mushrooms, an onion, salt and spices, garlic, vegetable oil.