A simple flavorful dish that will appeal to both children and adults will be appreciated by vegetarians. Cutlets in appearance are no different from the usual ones.
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.
