Lenten buckwheat meatballs with mushrooms
6 servings
45 minutes
You can make very tasty full-fledged cutlets from buckwheat porridge: in color, taste and smell they will be exactly like a beef burger. You just need to choose the right additives: we take fried onions and mushrooms, it is not for nothing that they are called vegetable meat. It is convenient that you do not have to watch whether the buckwheat porridge is overcooked or not. Overcooked even sticks better. If the porridge still does not want to stick together in the absence of eggs, just grind all the ingredients, including greens, at once in a meat grinder - this will add plasticity to the minced meat.
1
Pour 2 cups of water over the buckwheat, add a little salt, and cook until ready. When the buckwheat is done, wrap the pot in a towel and let it sit for 10-15 minutes.
- Buckwheat groats: 1 glass
- Salt: 1 g
2
Chop mushrooms, onion, and herbs. Fry the onion for 5 minutes, add mushrooms and fry for 15 minutes. Season with salt and pepper and cool.
- Mushrooms: 100 g
- Onion: 3 pieces
- Fresh herbs: 20 g
- Salt: 1 g
- Ground black pepper: 1 g
3
Chop the fried mushrooms and onions in a blender or meat grinder. Mix with the porridge, form balls, coat in breadcrumbs, and fry.
- Mushrooms: 100 g
- Onion: 3 pieces
- Buckwheat groats: 1 glass
- Breadcrumbs: 20 g
