Usuba
Buckwheat Cutlets with Cheese and Sour Cream Sauce
Crispy buckwheat and potato cutlets with parmesan. Served with a sour cream sauce with pickled cucumbers, garlic, and fresh herbs. A simple and hearty dish for lunch or dinner.
- Total
- 30 min
- Standard serving
- 244.6 g
Ingredients
Total 11
Instructions
- 1
Step 1
Rinse the buckwheat groats. Boil them with salt on low heat until almost completely cooked.
- 2
Step 2
Grate the potatoes on a fine grater and squeeze out the juice firmly through a colander. Chop the onion very finely.
Let the buckwheat cool slightly. Mix it with potatoes, onions, and grated Parmesan. Knead the mixture, salt and pepper to taste.
- 3
Step 3
Form cutlets from the minced meat and coat in flour. Fry for 7–10 minutes on each side until golden brown.
- 4
Step 4
For the sauce, mix sour cream, finely grated pickled cucumbers, finely chopped garlic and parsley, pickled ginger and mayonnaise. Season with salt and pepper.
Serve the cutlets hot with sour cream sauce.
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