Grechaniki

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 .

Cooking steps

Step: 1

Гречневую крупу залить водой в пропорции 1:2, довести до кипения, понизить огонь и варить до готовности — около 20 минут.

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