Buckwheat zrazy with chicken fillet

Ingredients

Chicken (fillet) 500 g

Buckwheat groats 2 cups

Onion 2 pcs

Garlic 3 cloves

Egg 4 pcs

Milk 4 tbsp

Salt

Pepper

Green onion

Vegetable oil

Boil the buckwheat in salted water until tender, then let it cool. Grind the chicken fillet in a meat grinder, then grind the cooked buckwheat and garlic. Finely chop the onion and fry until soft and lightly golden. Add it to the minced buckwheat and chicken fillet.

Add 1 egg, salt, pepper, and mix well. The minced meat should come off easily. If the minced meat is sticky, add a little cream or milk.

 Separately, hard-boil 3 eggs. Finely chop the boiled eggs with a green onion, a pinch of salt, and pepper.

Form the zrazy (cutlets) by placing the minced meat in the center of a buckwheat flatbread, and pressing the edges of the flatbread together so that the minced meat is inside. Fry the zrazy in vegetable oil over low heat until done. Serve hot.

Enjoy!