Grechaniki
4 servings
90 minutes
Cutlets with minced meat of Ukrainian-Belarusian origin, in which buckwheat plays the same role as bread crumb in regular cutlets. That is, it simultaneously loosens the minced meat, preventing the cutlets from becoming a caked lump, and adds fluffiness to them . It is imperative to add butter to the finished buckwheat so that the cutlets become creamy and tender. You can play with this recipe endlessly: for example, traditional "shashlik" spices - cumin and coriander, which always give dishes a meaty aroma, will be good here .
1
Pour water over buckwheat in a 1:2 ratio, bring to a boil, reduce heat and cook until ready - about 20 minutes.
- Buckwheat groats: 200 g
2
Add butter to the cooked buckwheat, mix it, and let it cool.
- Butter: 30 g
3
Peel the onion and chop it into small cubes.
- Onion: 150 g
4
Heat vegetable oil in a pan and fry the onion until golden.
- Vegetable oil: 60 ml
- Onion: 150 g
5
Pass the buckwheat through a meat grinder or blend it with a blender until it becomes an uneven mass.
- Buckwheat groats: 200 g
6
Mix buckwheat groats with minced meat, egg, and onion. Add salt and pepper.
- Buckwheat groats: 200 g
- Mince: 350 g
- Chicken egg: 1 piece
- Onion: 150 g
- Salt: to taste
- Ground black pepper: to taste
7
Wet your hands in cold water and shape the patties to the same size.
8
Coat the cutlets in flour.
- Wheat flour: 50 g
9
Heat vegetable oil in a pan and fry the buckwheat patties on low heat for 7-8 minutes on each side.
- Vegetable oil: 60 ml
10
Serve hot.
