Quick and Cheap Buckwheat and Mushroom Cutlets

By Tomasz Strzelczyk · 60 min

Ingredients

Instructions

1. Boil the 400 g buckwheat groats in water covering them by about 2 cm, on low heat, with a little salt, for about 20 minutes.
2. Meanwhile, dice the onion and fry it in butter until translucent.
3. Grate the 2 carrots and the 200 g mushrooms coarsely, add them to the onion and fry until the mushroom water has evaporated and the vegetables start to brown lightly.
4. Add the 4 small garlic cloves and fry for another 2 to 3 minutes.
5. Turn off the groats and let them stand, then tip them into a bowl and mix to a uniform sticky mass.
6. Add the fried vegetables to the groats, let the mixture cool, then mix in the 3 eggs, salt and freshly ground black pepper.
7. Shape into cutlets, coat them in breadcrumbs, and fry in hot oil over medium heat until golden on both sides.
8. Drain the cooked cutlets on a plate and serve.

Summarized from Tomasz Strzelczyk's video. Watch it for the details.

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