Meat hedgehogs with buckwheat
4 servings
40 minutes
Meat hedgehogs with buckwheat are a cozy and homely dish of Russian cuisine, combining traditional flavors and nutrition. They got their name due to the textured appearance of buckwheat resembling a hedgehog's spikes. Historically, meat hedgehogs emerged as a variation of cutlets with added grains, making them softer and more economical. Buckwheat, with its light nutty flavor, harmonizes well with juicy minced meat and aromatic onions, while baking gives them an appetizing crust. A sauce made from mayonnaise and ketchup adds zest, making the dish rich and juicy. Ideal for family dinners or festive tables, they are served with vegetables and fresh herbs. The simple cooking process and accessible ingredients make meat hedgehogs a beloved dish for many generations.
1
Boil the buckwheat until semi-cooked.
- Buckwheat groats: 0.5 glass
2
Chop and fry the onion.
- Onion: 1 piece
3
Mix egg, fried onion, and buckwheat into the minced meat. Add salt and pepper. Roll into balls.
- Ground meat: 500 g
- Chicken egg: 1 piece
- Onion: 1 piece
- Buckwheat groats: 0.5 glass
- Salt: to taste
- Ground black pepper: to taste
4
Place the hedgehog balls in a baking mold. Put in the oven for 15 minutes.
5
Meanwhile, mix the sauce: combine mayonnaise, ketchup, and water until smooth.
- Mayonnaise: 3 tablespoons
- Ketchup: 3 tablespoons
- Water: 0.5 glass
6
After 15 minutes, take out the hedgehogs and pour sauce over them. Bake for another 10-15 minutes.
- Mayonnaise: 3 tablespoons
- Ketchup: 3 tablespoons
- Water: 0.5 glass
