Send buckwheat to cook. ( Fill 1 Cup of pre-washed buckwheat with 2 cups of water). I cooked in a slow cooker for 30 minutes. Meanwhile, cut the onion and grate the carrots. Fry everything in oil on a low heat for 10 minutes. Let the ready-made buckwheat cool down and add our roast to it. Add salt.
Add to the cooled mass of grated potatoes (squeeze the juice), 3 tablespoons of flour, egg. Form cutlets, roll them in flour.
Fry on both sides until Golden brown on a low heat.
Serve as a separate dish, or with vegetables or sauce.