Buckwheat and Mushroom Cutlets

Ingredients

1 cup buckwheat

400 ml water

800 g mushrooms

2 onions

Salt to taste

Pepper to taste

Herbs to taste

Breadcrumbs

Vegetable oil

To prepare, boil the buckwheat in salted water until fully cooked. Then, to allow the buckwheat to steam, wrap the pan in a blanket or lid for 10 minutes.

Then add salt and stir. Rinse the mushrooms under cold running water. Dry them with a paper towel and chop into small pieces.

Peel and finely chop the onion. Thoroughly wash and finely chop the fresh herbs. Place a deep frying pan over high heat, add vegetable oil, and add the prepared ingredients one by one. First, fry the onion (3-4 minutes), then the mushrooms (10 minutes).

Add salt and pepper and stir. Let it sit for a few minutes and remove the pan from the heat. When the mixture has cooled, transfer it to a blender and blend until smooth. Add the herbs and blend again.

Combine the soaked buckwheat porridge with the mushroom mixture and mix thoroughly into a minced meat. Form the minced meat into patties. For ease of handling, wet your hands in cold water to prevent the minced meat from sticking. Coat each patty in breadcrumbs on all sides. Fry until golden brown. Then transfer to a deep frying pan, add a little drinking water, and simmer for 15 minutes.

Serve with a fresh vegetable salad.

Bon appétit!