Buckwheat cutlets with potatoes

Excellent buckwheat cutlets for a lean menu.

Ingredients

• Buckwheat porridge - 3 cups
• Potatoes - 5-6 pcs.
• Water (optional) - 0.5-1 glass
• Salt to taste
• Pepper to taste
• Vegetable oil - 5-7 tbsp. spoons

Directions

1. Peel the potatoes, wash and finely grate.
2. Add buckwheat porridge, salt and pepper. To stir thoroughly. You should get a viscous mass. If the buckwheat porridge is crumbly and the mass after mixing is not viscous, add water and mix again.
3. Cut the minced meat into cutlets. So that the cutlets do not crumble in the pan, the cutlet mass must be well compacted, shifting from hand to hand and pressing.
4. Heat vegetable oil in a frying pan. Put cutlets in hot oil. Fry buckwheat cutlets over medium-high heat until golden brown (2 minutes). Then turn over and fry for 1-1.5 minutes on the other side.
5. Then add oil and fry the next portion in the same way.
6. When all the cutlets are ready, put them in the pan, cover the pan with a lid and steam the cutlets over low heat (5-10 minutes).
7. Buckwheat cutlets with potatoes are ready. Bon Appetit!