Home Vegetables How to cook delicious buckwheat? Buckwheat with minced meat. Step-by-step recipe with photos How to cook buckwheat at home

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How to cook delicious buckwheat? Buckwheat with minced meat. Step-by-step recipe with photos How to cook buckwheat at home

- this is a simple, satisfying and tasty homemade meal, an excellent alternative to the usual cutlets, fried in almost the same way, and after frying, simmered in tomato sauce.

For those who don’t know, let us explain: in essence, buckwheat cutlets are almost the same cutlets, but instead of a bun or bread, boiled buckwheat is added to the minced meat. The taste is different not only due to this, but also due to the tomato sauce and carrots. Note also that since there is almost as much buckwheat in this dish as minced meat, buckwheat can be served without a side dish. We usually cook a lot, from the specified amount of products we get about 18-19 buckwheat. If this is too much for you, do half a portion.

Need to:

Minced meat – 1 kilogram (we use beef, but you can use whatever you like)
Buckwheat – about 300 grams (meaning dry cereal before cooking)
Chicken eggs – 4 pieces
Onions – 3 medium sized onions
Carrots – 2 larger pieces
Tomato sauce – 350-400 grams (we usually buy ready-made, for example, “Kubansky”)
Table salt - 2 level teaspoons for minced meat and about 0.5 tablespoon or a little less when cooking buckwheat
Ground black pepper - to taste (on the tip of a teaspoon, up to a third of a teaspoon, more for lovers of spicy dishes)
Wheat flour – 2-3 tablespoons for breading buckwheat
Vegetable oil – 3-4 tablespoons
Garlic – 2-3 cloves (optional, without it)

Preparation:

First of all, you need to boil the buckwheat until tender in salted water. If you want to save time and not have to stand “over the pan” while stirring the cooking buckwheat, we highly recommend buying buckwheat in bags for cooking (nowadays in stores you can find different cereals from different manufacturers prepared for cooking in this way, a little more expensive, but no problem) and proceed according to the instructions on the box: bring a large amount of water to a boil, add salt, add buckwheat in bags for cooking and forget about it for 15-17 minutes, and then lightly squeeze the bags, cut them and pour the finished crumbly buckwheat into a plate).

You can cook buckwheat in the usual way, like crumbly buckwheat porridge. Place the finished buckwheat on a plate and let it cool to room temperature.

Onion ( only 1 onion for now!) peel and finely chop, “scramble” the eggs (that is, mix the whites with the yolk until smooth). Add chopped onion and eggs to the minced meat, salt and pepper, if you want, add chopped (preferably through a special “masher”) garlic, mix everything.

Add cooled buckwheat, boiled until tender, to the resulting meat mass.

Mix the minced meat with buckwheat until smooth (in this case it is easier and faster to knead with your hands than with a spoon).

From the resulting mass we make buckwheat cakes (shaped like cutlets). Buckwheat should be breaded in flour (pour 2-3 tablespoons of flour into a saucer or deep plate and lightly roll each buckwheat in flour on all sides - watch our video recipe at the end of this article). A large deep frying pan needs to be heated up, reduce the heat to medium, pour a little vegetable oil into the frying pan (so that the entire bottom of the frying pan is covered with a 2-3 mm layer of oil) and put the buckwheat into the frying pan to fry.

Fry the buckwheat on both sides until golden brown (for us this process takes about 5 minutes on each side at medium heat). Remove from the pan onto a plate and place the next portion to fry.

We put the fried buckwheat on a plate, but they are not ready yet (we don’t start eating!).

Onion ( remaining 2 onions) cut into thin half rings, peel the carrots and cut into thin cubes (you can use a special grater or vegetable knife for carrots in Korean, it will be faster). Add a little vegetable oil to the pan (just to cover the bottom) and first fry the onion for about 5 minutes.

Then add chopped carrots to the onion, mix and fry for another 5 minutes.

Now we put the tomato sauce into the frying pan, mix it with onions and carrots, wait until the sauce warms up, and then put into the sauce our already fried buckwheat with minced meat, which were “waiting in the wings” on the plate (we have them lying very tightly because there are a lot of them, you don’t have to, if you do less, lay them “on their side”, looser is even better).

Grechaniki are a kind of ordinary cutlets, in which boiled buckwheat is used as a basis, in fact, because of this they have such a name. In the culinary notebooks of many housewives, this dish is listed under the name “buckwheat cutlets,” which in fact they are. Although among the Greeks there are unique recipes that are in no way suitable for cooking cutlets.

The budget and availability of Greeks is such that they will not hit the family budget at all. The dish requires the most accessible and cheap products that are available in any store, and some always have them on hand. Traditionally, buckwheat is prepared from the following products: buckwheat, onions, eggs, minced meat, salt, spices and herbs. Also, the list of ingredients can be expanded if you come across a recipe in which buckwheat is cooked in sauce. In this case, you may additionally need tomato juice, sour cream and bay leaf.

There are several ways to prepare buckwheat. The easiest option is to fry them in a frying pan. You can also replace the frying pan with a multicooker, air fryer or oven. This dish is very versatile in terms of cooking methods, because no matter which one you choose, the result will not disappoint you.

Buckwheat is best served with a side dish: mashed potatoes, boiled pasta, pasta, or porridge. Grechaniki can be perfectly complemented with sliced fresh vegetables and sauces for meat.

Buckwheat in a frying pan with minced meat

This version of the recipe for cooking buckwheat can be called traditional in some ways. It has been “seasoned” by generations of housewives, so you can be sure that the cooking result will not disappoint you.

Ingredients:

½ cup buckwheat
1 onion
300 g minced pork
1+2 eggs
Pepper
Breadcrumbs

Cooking method:

Pour water into a saucepan, add a little salt and boil buckwheat in it.
Peel the onion, wash it and cut it into quarters.
We wash the pork meat in water.
Using a meat grinder or blender, grind the meat and onion into a homogeneous mass.
Beat one egg into the minced meat, add salt and pepper.
Then add the boiled buckwheat and mix all the ingredients thoroughly until smooth.
In a deep bowl, beat two eggs with a fork.
We form cutlets from the finished minced meat and roll them in flour, and then in the egg mixture.
Then roll the buckwheat cakes in breadcrumbs.
Grease the frying pan with vegetable oil and place on fire.
Place the buckwheat pancakes in a frying pan and fry them on both sides until golden brown.

Grechaniki with beef in the oven

Delicious buckwheat with beef is an excellent alternative to any meat dish. For lunch or dinner, these buckwheat and meat cutlets will always come in handy. They can even be prepared for future use and simply reheated at the right time.

Ingredients:

300 g buckwheat
1 onion
3 cloves garlic
500 g minced beef
1 egg
3 tbsp. sour cream
50 g breadcrumbs
Pepper
Vegetable oil
250 ml water
Provencal herbs
Favorite spices

Cooking method:

We wash the buckwheat, fill it with clean water and put it on the fire. Boil the buckwheat until tender.
Grind the onion and garlic cloves in a blender.
Add an egg, boiled buckwheat, one tablespoon of sour cream, breadcrumbs, onion and garlic into the minced meat. Mix all the ingredients well together.
We form buckwheat cakes from the finished minced meat and transfer them to a deep baking dish, having previously greased it with vegetable oil.
Add salt, seasonings, remaining sour cream and herbs to the water. Stir the sauce thoroughly until smooth.
Pour the sauce over the buckwheat cakes and place the pan in the oven for 45-55 minutes. Cooking temperature 180 degrees.

Buckwheat in tomato sauce

This buckwheat recipe will stand out among its peers due to its special taste. This flavor effect is achieved thanks to tomato sauce. During baking, the buckwheat is bathed and saturated with it, making it very tender and juicy.

Ingredients:

200 g buckwheat
1 onion
500 g minced chicken
2 eggs
Pepper
Breadcrumbs
1 liter tomato juice
50 ml sour cream
Bay leaf
4 black peppercorns
Spices to taste
Vegetable oil

Cooking method:

First of all, wash the buckwheat in cold water.
Pour water into a saucepan, add a little salt and bring to a boil.
Pour buckwheat into boiling water and boil it until tender. Cooking time takes about half an hour.
Peel the onion, wash it and chop it as finely as possible.
Add onion, buckwheat, eggs, salt and pepper to the minced chicken. Mix all ingredients thoroughly.
We make buckwheat cakes from minced meat, giving them the shape of cutlets. Bread the buckwheat bread in breadcrumbs and transfer it to a frying pan, having previously greased it with vegetable oil.
Fry the buckwheat until golden brown on both sides.
Transfer the fried buckwheat cutlets to a cast iron baking dish or frying pan. Lubricate with vegetable oil.
Let's now start preparing the tomato sauce. Mix together tomato sauce, sour cream, bay leaf, salt, pepper, peppercorns and spices. Stir the sauce until smooth.
Pour the prepared buckwheat sauce into the mold and cover with a lid.
Place the mold in the oven for 20 minutes, cooking temperature 180 degrees. After twenty minutes, remove the lid from the pan and bake the buckwheat for another five minutes.

Buckwheat with chicken liver

Chicken liver can be used as a “meat” ingredient. The cooking process is no different from the others, but the combination of ingredients allows you to serve a complete new dish to the table. It is quite possible that your family will like these buckwheat cookies even more than those prepared according to the traditional recipe.

Ingredients:

1 tbsp. buckwheat
600 g chicken liver
1 onion
1 carrot
Vegetable oil
2 eggs
100 g cheese
Pepper

Cooking method:

First, wash and boil the buckwheat.
Wash the chicken liver and dry it with a paper towel.
Fry the liver in vegetable oil until half cooked.
After this, peel and rinse the onions and carrots. Chop with a knife and grater, then fry the vegetables in a frying pan until soft.
Boil one chicken egg hard.
We pass the egg, fried vegetables, buckwheat and liver through a meat grinder.
Add raw egg, grated cheese, pepper, salt and spices to the resulting mass. Mix everything thoroughly until the minced meat is homogeneous.
We wet our hands in water and form the minced meat into buckwheat cakes.
Dip the cutlets in flour and fry them in a frying pan greased with vegetable oil.
We transfer the finished buckwheat onto a paper napkin and let it absorb the remaining fat.

Lenten buckwheat with mushrooms without meat

During Lent, many people try to find sensible recipes for delicious dishes online. Lenten buckwheat with mushrooms definitely meet the above criteria, so feel free to take note of the recipe. Despite the absence of eggs and minced meat in the “dough,” the dish turns out to be very satisfying.

Ingredients:

100 g buckwheat
250 ml water
1 onion
200 g champignons
Pepper
Greenery
½ cup flour
Vegetable oil

Cooking method:

Boil buckwheat in salted water, as in previous recipes.
Peel, rinse and chop the onion. Fry in vegetable oil.
We clean the mushrooms, cut them into slices and add them to the onion along with salt and pepper. Fry until done.
After this, grind the mushrooms, onions and herbs in a blender.
Mix buckwheat and mushrooms with onions until the mixture is completely homogeneous.
We mold buckwheat from the mass and bread them in flour.
Fry them in a frying pan well heated with vegetable oil.

Now you know how to cook buckwheat. Bon appetit!

Grechaniki can be called an everyday dish that is prepared in a hurry. If you have the time and opportunity, you can even prepare these cutlets for future use and simply reheat them for breakfast, lunch or dinner using the microwave. The ingredients for Greek dishes are the cheapest, and if you opt for the lean version of the dish, then such yummy food will not affect your wallet at all. Finally, I want to give a few tips so that your buckwheat pancakes turn out tasty and without problems:
Before boiling, be sure to rinse the buckwheat in cold water and remove any debris. Buckwheat should be boiled in lightly salted water;
You can use minced pork, beef or poultry as minced meat;
Before frying, buckwheat must be rolled in flour or breadcrumbs;
For the sake of experimentation, try adding new herbs, spices and seasonings to the minced meat each time. This way you will always have a new dish.

It’s convenient to cook buckwheat if you have leftover buckwheat cooked as a side dish. But it won’t be difficult to prepare it specially either. And most importantly, you can make buckwheat at any time, because the dish consists of the most common products.

Yield: 10-12 pieces. Time: 60 min.

Ingredients

buckwheat - 1 cup
potatoes - 3 medium
salt, spices, pepper - to your taste
onion - 1 medium
carrots - 1 large
vegetable oil for frying

Preparation

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First you need to cook the buckwheat porridge, as it needs to cool a little before further processing. Pour the cereal into a saucepan, rinse if necessary, and pour in 2 cups of water (the proportion for crumbly porridge is 1:2). When it boils, add salt and cook until tender. Then cool.

Peel the onion and cut into thin half rings or small thin pieces.

Peel the carrots and grate coarsely.

Pour some vegetable oil into the pan and lightly fry the onions and carrots.

Peel the potatoes and grate finely. Place in a sieve to drain the liquid.

Transfer to a bowl, squeezing additionally. Salt and pepper, add your favorite spices. Add buckwheat to potatoes.

Crush a little with a masher, mixing with the potatoes at the same time. There is no need to be particularly zealous.

Beat the minced meat - scoop some buckwheat minced meat into your hand and throw it sharply into a bowl. (Safety precautions: You don’t need to raise your hand too much, otherwise not only the surface, but also all nearby objects will be in the mess). The minced meat needs to be beaten thoroughly - this will make it easy to form cutlets. Make cutlets of any shape: long, round, oval. Fry them in vegetable oil.

Place in a saucepan. When the first row is full, add some vegetables, carrots and onions. Do the same with all the rows of Greeks.

Pour some water into the pan and simmer over low heat for about 20 minutes. Serve hot.

ON A NOTE

It is better to fry buckwheat in a non-stick frying pan. But if there is none, then to avoid sticking, you can roll them a little in flour.

If you don’t want to use vegetable oil for cooking, simmer the onions and carrots with a little added water, or put them raw on fried buckwheat and simmer together for about 30 minutes. In this form, the dish is perfect for a child’s diet.

Instead of water, at the end of cooking, you can use vegetable broth or tomato. For non-fast days - sour cream.

Regardless of the cooking method, the delicacy will always look great on any table. It has long been no surprise that the invaluable benefits of the cereal used are cereals: they have an abundance of vitamins, useful minerals and other elements necessary for the body. It all depends on the cooking option chosen by the cook: add calories, sweetness, make it more healthy?

The five most commonly used ingredients in recipes are:

Having chosen the optimal ingredient for personal preferences, all that remains is to implement a simple idea and play up the presentation - to emphasize the taste of the treat with the help of a creative component. Pieces of dough made from buckwheat flour baked in the oven with milk and egg go perfectly with meat, cottage cheese, raisins and other products. You can independently choose the proportions of products and add something of your own to classic, well-known recipes, but do not forget to rely on the practical advice of professionals. A culinary masterpiece will easily satisfy your hunger. And the chance to experiment tempts many modern housewives.

The first step is to sort through the buckwheat to clear it of husks and unrefined grains.

To do this, we need a sheet of white paper, where we need to scatter small portions of cereal. Unrefined grains, husks, dirt and other particles will be clearly visible on a white background. The cereal is ready for cooking.

It is best to cook porridge in a cauldron or any thick-walled pan. As a result, such porridge will cook evenly and will be crumbly.

The ideal proportion for preparing buckwheat porridge is 1:2 (cereals/water).

Buckwheat consists of 60% starch, so it is recommended to pour boiling water over buckwheat. The fact is that if you fill it with cold water, then during heating the starch will be released from the grains and settle to the bottom, which can cause the porridge to burn.

And if you pour boiling water over the cereal, the water will scald the top of the grain and “seal” the starch inside, as a result of which the grain will expand and not boil.

For two glasses of cereal you need to take one teaspoon of salt. Add salt to boiling water, and then add the cereal.

It is better to cook porridge for buckwheat under a closed lid for about 15 minutes. You don't need to add butter to the porridge.

Grind the cooled buckwheat porridge in a blender. You can also pass it through a fine sieve in a meat grinder or use a puree masher.

Coarsely chop the onion. First, cut in half, and then divide each half into 2-3 parts.

Fry the onion in hot oil until golden brown.

To prepare minced meat for Greeks, you can take a pork shoulder - it is an inexpensive, tasty piece of meat and not too fatty. Pass the pieces of meat through a meat grinder or take ready-made minced meat.

Remove the fried onion from the heat and pass through a fine sieve in a meat grinder to the minced meat.

Add one egg to the minced meat, salt and pepper to taste. Do not overdo it with salt, because we have already salted the buckwheat. Knead the minced meat with your hands.

Add the crushed buckwheat mass to the minced meat, mix well and beat it several times, picking up the minced meat with your hands and throwing it forcefully into a bowl or onto a cutting board.

Use your hands to form small round patties about 5 cm in diameter, place them on a plate or cutting board and use a wide knife to flatten them, forming patties of equal thickness.