Buckwheat cutlets with cheese - very tasty and juicy
Despite the fact that buckwheat is very healthy, it often becomes problematic to get a child to eat it. But if you make buckwheat cutlets with cheese, your loved ones will also ask for supplements. Delicate, soft, with a characteristic cheese flavor, these cutlets will appeal to everyone, both adults and children. They can be served with mashed potatoes or simply eaten with a vegetable salad. Moreover, such cutlets can even replace potato potato pancakes and serve as a separate dish. If you pour sour cream over them and serve them hot, you get a hearty dinner. The dish goes well with ketchup, which will add sourness to it.
Ingredients
To make buckwheat cutlets, we need;
- some cheese (hard, about 100 g);
- 200 g of buckwheat (pre-boiled);
- two eggs;
- one medium onion;
- a piece of butter - for frying vegetables;
- two tablespoons of flour;
- one teaspoon of dry garlic;
- half a spoon coriander (ground);
- a third of a teaspoon of black pepper (ground);
- some greens (can be dried or fresh);
- salt;
- oil for frying cutlets (vegetable).
A good, real cheese (hard or semi-hard) is better than a cheap cheese product. The latter will only spoil the dish and not only with its taste. For real buckwheat cheese cutlets, when you break them, the melted cheese should stretch nicely with strings.
Buckwheat cutlets with cheese: step by step preparation
The main ingredient is ordinary buckwheat porridge. Moreover, it is not necessary to cook it - the leftovers from dinner will do. If you are preparing fresh porridge, pour the cereal with water in a 1: 2 ratio. And so that there is certainly no water left, after turning off the burner, let the porridge brew for half an hour. During this time, buckwheat will absorb all the liquid.
While the porridge is infused and cooled, we prepare the rest of the products, and then proceed to the cutlets themselves:
- Chop the onion finely.
- Melt the butter (butter) in a hot skillet and fry the onion in it.
- Grate the cheese.
- Combine cooled buckwheat, cheese, onion.
- Beat the eggs into the resulting mass.
- Add spices, salt and mix well. Add flour at the end.
- Spoon the minced meat, roll in flour and form the cutlets.
- Fry them in vegetable oil.
It is better to serve buckwheat cutlets with cheese hot, but they are also good cold.