A step-by-step recipe for buckwheat and cottage cheese cutlets: a list of necessary products and the technology for preparing a vegetarian dish. Video recipes.
Buckwheat and cottage cheese cutlets are an interesting dietary dish with high nutritional value and rich taste. Due to the fact that the composition does not include meat and eggs, even vegetarians who do not exclude dairy products can eat such food.
Buckwheat is a very healthy product. Most often, porridge is boiled from it in water or milk. And when this option gets boring, you can make balls out of it. At the same time, it is not at all necessary to boil buckwheat immediately before cooking cutlets - you can use the remains of yesterday's porridge.
The highlight of the dish is the addition of a fermented milk product to the composition. For this recipe, buckwheat and cottage cheese cutlets are well suited to coarse grains. There is absolutely no need to grind it into a paste. It makes the taste softer and richer. And, besides this, it is responsible for the bunch of ingredients, allowing you to fix the shape of the cutlets.
Timely added garlic will help improve the taste of the finished dish and make its aroma brighter and more appetizing.
The following is a detailed recipe with a photo of buckwheat and cottage cheese cutlets.
- Caloric content per 100 g - 237 kcal.
- Servings - 4
- Cooking time - 20 minutes
Ingredients:
- Buckwheat - 2 tbsp.
- Fresh greens - optional
- Wheat flour - 2-4 tablespoons
- Cottage cheese - 450 g
- Salt to taste
- Oil - for frying
- Spices to taste
- Flour - for breading
Step-by-step preparation of buckwheat and cottage cheese cutlets
1. Before cooking buckwheat and cottage cheese cutlets, it is necessary to cook buckwheat groats. To do this, we sort it out, removing foreign elements, rinse it if necessary. Pour the required amount into a saucepan, fill with water in a ratio of 1 to 2. Bring to a boil and cook for 10 minutes. Turn off the heat, remove the pan on the table and wrap it with a blanket. This cooking technology results in a soft and crumbly porridge. Next, combine it in one deep plate with cottage cheese, a little salt and spices.
2. Thoroughly knead the mass until the porridge and cottage cheese are evenly distributed. Add flour little by little, kneading the mass well each time. Excessive amounts of it can make the finished dish dryish, so it is important not to overdo it.
3. At the exit, the minced meat becomes sticky and plastic. At this point, you can start forming cutlets. First, roll up small balls.
4. Now let's clarify how to make beautifully shaped buckwheat and cottage cheese cutlets. First, pour flour into a deep plate. Then we carefully roll each blank in it from all sides and press down to make flat cakes. We spread it on a flat surface and press it lightly on the sides with palms to give the correct rounded shape.
5. Pour refined vegetable oil into the pan. We heat up and begin to spread the cutlets. Fry over medium heat on both sides. There is no need to keep them in the pan for a long time, because the porridge and cottage cheese are already ready by themselves. Enough to bring to the formation of an appetizing toasted crust.
6. Healthy and tasty dietary cutlets from buckwheat and cottage cheese are ready! We serve them hot, complementing the serving with vegetable salad and your favorite sauce.
See also video recipes:
1. Buckwheat cutlets with cottage cheese
2. Buckwheat meatballs with cottage cheese
