Cooking description:
We will boil buckwheat for cutlets in advance, it is better to use young zucchini. If desired, you can add herbs and spices to the cutlets. These cutlets go well with sour cream or a delicious yogurt-based garlic sauce. The recipe can be attributed to the budget and fast, take note!
Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Zucchini / Cereals / Buckwheat
Dish: Hot dishes / Cutlets
Ingredients:
- Boiled buckwheat - 200 Grams
- Zucchini - 150 Grams
- Chicken eggs - 1 Piece
- Wheat flour - 2 tbsp. spoons
- Paprika - 0.5 Teaspoons
- Dried Basil - 0.5 Teaspoons
- Vegetable oil - 2 tbsp. spoons
- Salt - To taste
- Pepper - To taste
Servings: 2
How to cook "Zucchini and buckwheat cutlets"
Prepare your ingredients.
Boil buckwheat in advance, then cool and transfer to a blender bowl. Grind the porridge until smooth.
Transfer the shredded buckwheat to a bowl. Rinse the zucchini and grate on a medium grater, squeeze the juice and add the zucchini to the buckwheat.
Shake the chicken egg separately and add to the bowl with the ingredients.
Add flour, salt, pepper, basil and paprika.
Stir all ingredients until smooth.
Form small patties, fry in vegetable oil on each side for 4-5 minutes. Serve the finished cutlets.
Enjoy your meal!