Buckwheat and mushroom cutlets: crisp, meat-free
A meat-free dinner after which nobody asks where the meat is: fluffy cooked buckwheat, mushrooms fried dry with onion, egg, breadcrumbs and marjoram. Half the mixture is mashed so the cutlets hold together, half stays in whole grains for texture. Twelve from a single cup of buckwheat, best with mushroom or dill sauce.
Your own work in that: 50 min.
- Buckwheat cooking 25 min
- Mushrooms 15 min
- Shaping 15 min
- Frying 20 min
Step by step
0 / 6 done
Cook the buckwheat fluffy
Rinse the buckwheat, pour over 400 ml boiling water with a level teaspoon of salt, bring to the boil, cover and cook over the lowest heat 15 minutes, until the water is absorbed. Take off the heat and leave covered 10 minutes. It should be fluffy and slightly dry: wet buckwheat makes cutlets that fall apart.
Ingredients: 200 g roasted buckwheat groats (kasha) · 400 ml water · 300 g button mushrooms · 1 pcs onion · 30 g butter · 2 pcs eggs · 4 tbsp breadcrumbs · ½ bunch flat-leaf parsley · 1 tsp dried marjoram · 1 clove garlic · 1½ tsp salt · ½ tsp black pepper
TipA 1 : 2 ratio by weight (200 g buckwheat to 400 ml water) and not a drop more. Yesterday's buckwheat from the fridge is even better: drier and easier to shape.
Fifteen minutes, then ten covered
Fry the mushrooms with onion
Dice the mushrooms and onion finely. Soften the onion in the butter 4 minutes, add the mushrooms and fry over high heat 8–10 minutes, until they release their water, it evaporates completely and they brown. Add the crushed garlic at the end. Cool.
TipThe mushrooms must be fried dry. Mushroom water is one of the most common reasons vegetable cutlets collapse in the pan.
Fried dry, until browned
Make the mixture
Mash half the buckwheat with a potato masher or blend briefly to a paste: that is the glue. Add the rest of the buckwheat in whole grains, the mushrooms, eggs, 4 spoons of breadcrumbs, chopped parsley, marjoram crushed between your palms, salt and pepper. Mix thoroughly and leave 10 minutes for the crumbs to swell. The mixture should form a ball that doesn't stick to your hands. Too loose? One more spoon of crumbs.
Half mashed, half whole grains
Shape and coat
With wet hands shape 12 oval cutlets 1.5 cm thick, pressing firmly. Coat in breadcrumbs.
Ingredients: 80 g breadcrumbs · 80 ml oil
Wet hands, pressed firmly, breadcrumbs
Fry
Heat the oil in a pan over medium heat. Fry the cutlets in two batches, 4 minutes a side, until golden brown (about 16 minutes in all); you can make the sauce meanwhile. Turn only once, gently, with a wide spatula. Drain on paper towel.
Medium heat, four minutes a side, turn once
Make the mushroom sauce and serve
Fry the sliced mushrooms and onion in the butter 6 minutes, dust with the flour, fry a minute, pour in the stock and simmer 3 minutes, stirring, until it thickens. Take off the heat, stir in the sour cream and dill, season. Serve the cutlets with the sauce, potatoes and beetroot or a salad.
Ingredients: 200 g button mushrooms · ½ pcs onion · 20 g butter · 1 tbsp plain flour · 250 ml vegetable stock · 100 g sour cream, 18 % · ½ bunch dill
Mushroom sauce with sour cream and dill
Before you start
With curd cheese
150 g curd cheese mashed with a fork into the mixture: more delicate cutlets with more protein.
Baked instead of fried
On a lined tray, drizzled with oil, 25 minutes at 200 °C, turned halfway. Less fat, less crunch.
The cutlets fall apart
Wet buckwheat, wet mushrooms, or too little mashed buckwheat. Dry the buckwheat in a pan, fry the mushrooms longer, mash more of the grains and add a spoon of breadcrumbs.
Nutrition
per 100 gStep photos are computer-generated from the recipe.
