Usuba
Buckwheat Cutlets with Egg and Herbs
Crispy buckwheat cutlets with a filling of boiled egg and green onion. The dish turns out hearty, with a tender buckwheat base and crispy breadcrumb coating. Suitable for both everyday dining and festive menus.
- Total
- 60 min
- Standard serving
- 119.8 g
Ingredients
Total 9
Instructions
- 1
Step 1
Put the buckwheat groats in a pot, pour 2 cups of hot water and salt.
- 2
Step 2
Bring to a boil, reduce heat and simmer for 20 minutes.
- 3
Step 3
Turn off the heat, cover the pot with a lid and let it steep for another 20 minutes.
- 4
Step 4
Place the cooked buckwheat groats in a bowl, break an egg and add sour cream.
- 5
Step 5
Blend into a puree.
- 6
Step 6
Add flour and mix well.
- 7
Step 7
Boil the egg until hard-boiled, peel it, and chop into small cubes.
- 8
Step 8
Finely chop the green onions and mix with the egg. Salt and pepper to taste.
- 9
Step 9
Form patties from the buckwheat mass, place the egg filling in the center and form elongated croquettes, sealing the filling inside.
- 10
Step 10
Coat the cutlets with breadcrumbs on all sides.
- 11
Step 11
Heat vegetable oil in a skillet and fry the cutlets on all sides until golden brown.
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