Grechaniki with chicken fillet
4 servings
70 minutes
Buckwheat patties with chicken fillet are a soulful dish of Russian cuisine that combines the nutrition of buckwheat and the tenderness of chicken meat. The origins of this recipe trace back to rural kitchens where buckwheat was a staple food. Tender patties infused with the aroma of tomato sauce acquire a slight tanginess that beautifully complements the softness of the buckwheat structure. This dish is perfect for a cozy home dinner, offering a rich, balanced taste and a feeling of fullness. Buckwheat patties can be served with vegetables, herbs, or sour cream to enhance their appetizing notes. The simplicity of preparation makes them accessible to everyone, while the combination of healthy ingredients makes them a worthy choice for a wholesome lunch.
1
Sort and wash the buckwheat. Cook the grain in boiling salted water until ready. Cool down.
- Buckwheat groats: 150 g
- Salt: to taste
2
Pass the chicken fillet through a meat grinder with 1 onion. Add eggs, salt, and pepper to the minced meat and mix thoroughly.
- Chicken fillet: 500 g
- Onion: 2 pieces
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Combine the minced meat with buckwheat and mix again.
- Buckwheat groats: 150 g
- Chicken fillet: 500 g
4
Form patties from the prepared mass, coat them in flour, and fry in vegetable oil until golden brown.
- Wheat flour: pinch
- Vegetable oil: to taste
5
Slice the remaining onion into half rings and fry in vegetable oil, then add tomato sauce and heat well.
- Onion: 2 pieces
- Vegetable oil: to taste
- Tomato sauce: 200 g
6
Place the buckwheat patties in the pan with sauce, cover with a lid, and cook on low heat for 20-25 minutes (can also be baked in the oven).
- Tomato sauce: 200 g