Buckwheat Cutlets with Green Peas and Tricollini Recipe
A dietary dish. The cutlets inside are soft, tender with a crisp outer crust and a pronounced aroma of thyme. Good for a variety of lenten table.
Servings
6
Cook Time
45minutes
Servings
6
Cook Time
45minutes
Ingredients
Instructions
  1. Wash and boil the buckwheat in salted water. Allow to cool at room temperature.
  2. Prepare the roast. Chop the onion, grate the carrots on a fine grater, passer them in a frying pan with a small amount of vegetable oil, add salt, add 1 tsp. thyme, mix. Add the roast to the cooled buckwheat groats, mix.
  3. Add the canned green peas (about 6 tablespoons), chop with a blender or chopper. The mass turns out to be a little viscous and from it the cutlets will be molded easily. Moisten your hands with cold water; shake off the excess drops, make small round cutlets with your hands.
  4. In a non-stick frying pan, where the frying was previously prepared, put one clove of garlic, crushed with a knife, add a small amount of vegetable oil, warm up the pan. Remove the garlic. Put the cutlets in a frying pan and fry until browned on both sides. While the cutlets are cooking, boil the tricollini in salted water with the addition of 1 tbsp. l. vegetable oil.
  5. Place part of the tricollini on a serving plate, add the cutlets and 1 tbsp of canned green peas. Serve the dish hot. Bon Appetit!
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