Buckwheat porridge with cutlets. Nothing complicated, but the taste simply unmatched, Cutlets obtained juicy, incredibly flavorful and tender, very tasty buckwheat and crumbly. Cooked very quickly and easily, with the minimum amount of time you will be on the table, and garnish, and burgers.
INGREDIENTS
- Buckwheat - 200 g.
- Water - 650 ml.
- Salt - 1 / 2ch.l.
- For the meatballs:
- Minced - 400g.
- Onion - 1 piece.
- Garlic - 2-3zub.
- Salt - 1 / 2ch.l.
- Black pepper - to taste
- Step by step recipe for cooking
- Onion and 2-3 cloves of garlic Grind using a blender.
In a bowl put stuffing 400g anyone I have beef with chicken. Add the chopped onion and garlic.
Add half tsp salt. Black pepper to taste. Mix well.
We form small patties. Cutlets crispy fried for about 2-3 minutes on each side. Now add to cutlets washed buckwheat 200g. Bays 650 ml of cold water. Add half tsp salt-fitting lid and bring to a boil diminish to a small fire cook for 15-20 minutes until the liquid evaporation and readiness buckwheat.
Details and cooking detail you can see in my very brief video below.
Bon Appetit!