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 Potato-Buckwheat Cutlets with Mushroom Sauce Recipe
On the Internet I found a recipe for these cutlets. Adjusted the recipe to your taste. This recipe I share with you, dear cooks. I never thought that such an easy-to-prepare dish would be so delicious. Cutlets, when serving, can be poured with melted butter or prepare any sauce to your taste. But in my opinion, the mushroom sauce is suitable here.
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes
Cuisine Dutch Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes
Cuisine Dutch Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Wash the buckwheat (3 tablespoons) and boil it in lightly salted water until tender.
    Wash the buckwheat (3 tablespoons) and boil it in lightly salted water until tender.
  2. Boil the potatoes (3 PCs.) until tender, drain all the water, and puree.
    Boil the potatoes (3 PCs.) until tender, drain all the water, and puree.
  3. Chop the onion, add 1 tablespoon of melted butter to the pan, and saute the onion until light Golden brown.
    Chop the onion, add 1 tablespoon of melted butter to the pan, and saute the onion until light Golden brown.
  4. Add the browned onion to the boiled buckwheat.
    Add the browned onion to the boiled buckwheat.
  5. Add 1 egg, garlic powder (1 teaspoon), adjust to taste salt and ground black pepper. Mix the minced potatoes well.
    Add 1 egg, garlic powder (1 teaspoon), adjust to taste salt and ground black pepper. Mix the minced potatoes well.
  6. Form cutlets from minced potatoes and sprinkle with breadcrumbs.
    Form cutlets from minced potatoes and sprinkle with breadcrumbs.
  7. Add vegetable oil to the pan and fry the cutlets until lightly browned.
    Add vegetable oil to the pan and fry the cutlets until lightly browned.
  8. Place the cutlets on a paper towel to remove excess oil.For the mushroom sauce:Add 1 tablespoon of melted butter to the pan, add 1 tablespoon of flour, and fry the flour until lightly Golden. Next, add 400 ml of milk, then add the mushroom puree. Let the sauce boil until it thickens, adjust salt and ground black pepper to taste, and add garlic powder (1 teaspoon) at the end.
    Place the cutlets on a paper towel to remove excess oil.For the mushroom sauce:Add 1 tablespoon of melted butter to the pan, add 1 tablespoon of flour, and fry the flour until lightly Golden. Next, add 400 ml of milk, then add the mushroom puree. Let the sauce boil until it thickens, adjust salt and ground black pepper to taste, and add garlic powder (1 teaspoon) at the end.
  9. Pour the mushroom sauce over the hot cutlets. Garnish the dish with fresh vegetables.
    Pour the mushroom sauce over the hot cutlets. Garnish the dish with fresh vegetables.
  10. Bon Appetit!
    Bon Appetit!
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