Buckwheat cutlets with parmesan and sour cream sauce
3 servings
30 minutes
Buckwheat cutlets with parmesan and sour cream sauce are a harmony of Russian tradition and European taste. Buckwheat, an ancient and beloved grain of Russian cuisine, forms the base of tender cutlets enriched with parmesan. Potatoes add softness while onions provide a slight spiciness. Fried to a golden crust, they acquire an appetizing aroma and crispy texture. The sour cream sauce with gherkins, garlic, and herbs adds refreshing notes, making the dish even richer. These cutlets are versatile – suitable for both family dinners and festive tables. They can be served with vegetables, herbs or a light garnish. The combination of simple ingredients transforms into a culinary masterpiece where Russian traditions meet the sophistication of Italian cheese.
1
Rinse the buckwheat, boil with salt over low heat until it is almost fully cooked.
- Buckwheat groats: 150 g
- Potato: 1 piece
- Onion: 0.5 head
2
Grate the potatoes on a fine grater and squeeze out the juice through a sieve. Finely chop the onion. Let the buckwheat cool slightly, mix it with the potatoes, onion, and grated Parmesan. Knead the mixture into a filling, adding salt and pepper.
- Grated Parmesan cheese: 30 g
- Buckwheat groats: 150 g
- Potato: 1 piece
- Onion: 0.5 head
3
Shape the minced meat into patties, coat in flour, and fry for 7-10 minutes on each side.
- Wheat flour: 100 g
4
For the sauce, mix sour cream, grated gherkins, finely chopped garlic, herbs, ginger, and mayonnaise. Add salt and pepper. Serve immediately after preparation.
- Sour cream: 50 g
- Garlic: 1 clove
- Chopped parsley: 20 g
- Pickled ginger (gari): 5 g
- Mayonnaise: 20 g
- Marinated cucumbers: 2 pieces
