Grechaniki with vegetable sauce

Ingredients

1.5 cups buckwheat

600 g ground meat

1 onion

1 egg

1 tbsp mayonnaise

1 tbsp vegetable oil

salt

pepper

For the sauce:

1 onion

1 carrot

1 yellow bell pepper

1 red bell pepper

1 pinch oregano

2 tbsp tomato paste

2 tbsp vegetable oil

1 tsp sugar

Salt

Sort the buckwheat and rinse it in several washes. Dry it and fry it in a hot, dry frying pan, stirring, for 5 minutes. Pour the buckwheat into a saucepan with 3 cups of boiling salted water and cook for 20 minutes. 

For the buckwheat porridge, peel and finely chop the onion. Heat oil in a frying pan and fry the onion until golden brown, 7-8 minutes.

Prepare the sauce. Peel the carrots and onion, and core the pepper. Dice the onion and cut the carrots and peppers into thin strips. Fry the onion in a saucepan with heated oil for about 5 minutes. Add the carrots and peppers and cook for another 6 minutes. Dissolve the tomato paste in 200 ml of water and pour it into the saucepan with the vegetables. Add sugar, a pinch of salt, and oregano, stir, and heat for 2 minutes. Set aside.

Let the buckwheat cool. Grind the ground meat and buckwheat together in a meat grinder. Add the egg, mayonnaise, fried onion, salt, and pepper to taste, and mix thoroughly.

 Form the minced meat into small patties and fry them on both sides until golden brown, about 6-7 minutes each. Transfer the buckwheat patties to an ovenproof dish, pour the sauce over them, and bake in the oven at 180°C for 15-20 minutes.

Enjoy!