Buckwheat cutlets

You can cook such buckwheat cutlets both in fasting and on ordinary days, they will help you diversify your diet. I am sure you will be satisfied with the excellent taste and economy of this dish.

Ingredients

• Buckwheat groats - 1 Glass
• Potatoes - 6 Pieces (small tubers)
• Water - 1 Glass
• Vegetable oil - To taste (for frying)
• Ground black pepper - To taste
• Salt - To taste

Directions

1. To begin with, we, of course, need to boil buckwheat, so we rinse it, fill it with water and put it on fire.
2. While our groats are being prepared, we peel the potatoes and heat them on a fine grater.
3. When the buckwheat is cooked, wait until it cools down, and then add the potatoes to it. You do not need to squeeze the juice out of the potatoes, then you do not have to add water, but if you squeeze it out, then you need to pour in the glass of water provided in the composition. So, we combine potatoes with boiled buckwheat, add salt and pepper to taste, mix everything.
4. From the resulting mass, we form small cutlets so that they are better fried.
5. Pour vegetable oil into a frying pan and put it on the fire, put the cutlets in heated oil and fry them until golden brown on both sides. First, fry over high heat so that the crust grabs, and then we reduce the heat and continue to fry the cutlets under the lid.
6. Serve buckwheat cutlets with your favorite sauce or fresh vegetables. Bon Appetit!