| Cook Time | 60 minutes |
| Servings |
Ingredients
- 1 glass Buckwheat boil in advance
- 1 piece Carrot grate
- 1 piece Onion cut into small pieces
- 3 tablespoons Sunflower oil for frying
- 6 tablespoons Flour wheat / Flour 3 of them add to the minced meat, 3 for crumbling cutlets
- 1 piece Potato grate and drain the juice
- 1 teaspoon Salt to taste
- 1 piece Chicken egg
Ingredients
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Instructions
- Send the buckwheat to cook. (Pour 1 cup of pre-washed buckwheat with 2 cups of water). I cooked in a slow cooker for 30 minutes. Meanwhile, chop the onion and grate the carrots on a coarse grater. Fry everything in oil on low heat for 10 minutes. Let the finished buckwheat cool down and add our roasting to it. Add salt.
- Add grated potatoes to the cooled mass (squeeze the juice), 3 tablespoons of flour, egg. Form cutlets, roll them in flour.
- Fry on both sides until golden brown over low heat.
- Serve as an independent dish, or with vegetables or sauce.
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