Buckwheat cutlets
4 servings
40 minutes
Buckwheat cutlets are a simple and cozy recipe from Russian cuisine where buckwheat turns into aromatic, crispy patties. Buckwheat, known for its health benefits and rich nutty flavor, combined with potatoes and carrots achieves a tender texture and pleasant juiciness. Spices like turmeric, coriander, paprika, and black pepper add piquant notes and depth of flavor to the dish. These cutlets are great as a standalone dish, especially with sauce or fresh vegetables, or as a side to main courses. Buckwheat cutlets are not only tasty but also nutritious while remaining an accessible and simple option for everyday meals. They can be served hot with a crispy crust or cold when they reveal new flavor dimensions.
1
Rinse the buckwheat, pour in water and bring to a boil, then add salt, reduce to the lowest heat and cook until done.
- Buckwheat groats: 1 glass
- Water: 2 glasss
- Salt: to taste
2
Fry the carrots with spices. You can add spices to your taste.
- Carrot: 2 pieces
- Turmeric: to taste
- Ground coriander: to taste
- Paprika: to taste
- Ground black pepper: to taste
3
Peel the potatoes and grate them on a medium grater. Squeeze out the excess juice with your hands.
- Potato: 4 pieces
4
Mix the porridge with grated potatoes, add carrots with spices and a pinch of salt. Mash well with a masher or hands (if not hot). This will make the buckwheat sticky and the patties won't fall apart.
- Buckwheat groats: 1 glass
- Potato: 4 pieces
- Carrot: 2 pieces
- Salt: to taste
5
Shape the patties. Fry in a small amount of vegetable oil for 3-4 minutes on each side (with the lid closed).
- Vegetable oil: to taste
