Buckwheat & mushroom cutlets

Ingredients

• Boiled buckwheat — 500 g
• Mushrooms — 250 g
• Onion — 120 g
• Eggs — 2
• Flour — 50 g
• Sour cream — 40 g
• Breadcrumbs — 80 g
• Oil for frying — 30 ml
• Salt — 7 g
• Black pepper — to taste

Method

1. 1

   Fry the chopped mushrooms with onion until done.

2. 2

   Mix buckwheat with mushrooms, eggs, flour and sour cream; season.

3. 3

   Shape the cutlets and coat in breadcrumbs.

4. 4

   Fry over medium heat 3–4 minutes per side.

5. 5

   Tip: blend only half the buckwheat for a better texture.