Buckwheat cutlets
4 servings
30 minutes
Buckwheat patties are a fragrant and hearty dish of Russian cuisine, filled with traditions and the flavors of home comfort. Soft-cooked buckwheat is combined with tender cottage cheese, eggs, and sweet notes of sugar to create a rich and soft texture. Coated in crispy breadcrumbs and fried to a golden crust, the patties acquire an appetizing appearance and rich taste. They are served with a spoonful of sour cream that adds freshness and creamy tenderness. This dish is not only nutritious but also versatile – it can be served as a main course or as a side dish and used in dietary or children's nutrition. Patties are perfect for those who appreciate the taste of traditional cuisine and simplicity in preparation.
1
In boiling salted water (1.5 cups), add the groats and cook for 30-35 minutes. When the porridge thickens, add the cottage cheese passed through a sieve or meat grinder, eggs, sugar, and mix.
- Buckwheat groats: 1 glass
- Salt: 0.5 teaspoon
- Curd cheese (tvorog): 100 g
- Chicken egg: 2 pieces
- Sugar: 1 teaspoon
2
Then make patties from the porridge, coat them in breadcrumbs, and fry in a pan on both sides until a golden crust forms.
- Breadcrumbs: 0.5 glass
- Butter: 2 tablespoons
3
You can put a spoon of sour cream on top of each piece when serving.
