In our family, pure meat cutlets are a rarity. Not because we cannot afford to buy a lot of minced meat or meat for it, but because over the past few years we have been trying to minimize our meat consumption.
That is why our cutlets are more like meatballs that combine meat and garnish. Also I have been not I add bread to the cutlets. Instead, I use oatmeal, buckwheat, or vegetables.
Today we will cook meat-buckwheat-vegetable meatballs.
What you need:
* minced meat - (I had minced turkey) - 150 gr
* buckwheat - 100 gr
* potatoes - 1 piece
* carrot - 1 piece
* onion - 1 piece
* buckwheat flakes - 100 gr
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Cooking. Buckwheat boil in the usual way, carrots rub finely grated, potatoes three on a large, onion chop finely 👇
Add egg and good knead minced meat 👇
We form cutlets with wet hands 👇
We roll cutlets in buckwheat flakes 👇
We spread cutlets on a preheated skillet with vegetable oil 👇
Fry until golden brown on both sides 👇
After frying, fire we reduce and weary cutlets for another 5-7 minutes, periodically turning over.
We serve cutlets with a side dish, but you can also do without it. In the cutlets themselves, there is already enough side dish.
This is a good option for those who follow their figure: the combination of buckwheat, vegetables and turkey will not add centimeters to your waist. And, if you cook them steamed or in the oven, then calories will be even less.
Bon Appetit! 👩🍳
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