Buckwheat Cutlets present a quick and flavorsome way to get rid of the excess cooked buckwheat. Like any Eastern Europeans, we eat tons of buckwheat at my house! Buckwheat is not related to wheat. It is protein and B vitamin-rich gluten-free seed, not a grain at all. Buckwheat is ready in 15 minutes and tastes great when served with some humble butter and sea salt. If you want to be fancy, add mushrooms to your buckwheat. And when you have leftovers, Buckwheat Cutlets come to the rescue! Mushroom buckwheat casserole is yummy, too.
These cutlets taste nice with some sour cream on top and with a side salad, although we have tried putting them on a sandwich or in a wrap with ketchup before and that tasted great, too.
Buckwheat Cutlets Recipe
By May 17, 2017Published:
- Yield: 2 Servings
Buckwheat Cutlets present a quick and flavorsome way to get rid of the excess cooked buckwheat. Like any Eastern Europeans, we eat …
- 2 cups Cooked buckwheat
- 1 Organic free range egg
- 2 teaspoons Sea salt
- 1 clove Garlic
- 1/2 cup Chopped parsley
- 4 tablespoons Butter or coconut oil
- 1 medium onion chopped
- optional: 1 teaspoon Hamburger spice mix
- Blend the first six ingredients until smooth, or almost smooth, as desired.
- In the meantime, saute the onion in butter until translucent, for about 4 minutes.
- Add the onion mixture to the buckwheat mixture. Mix to combine.
- Using wet hands, form cutlets.
- Cook in butter or coconut oil: 3 minutes on one side, then flip, reduce flame, cover and cook three more minutes on the other side.