Buckwheat zrazy with boiled egg and green onions

A great alternative to buckwheat porridge for breakfast or the use of already cooked buckwheat are unusual zrazy stuffed with boiled eggs and green onions.

Ingredients

• Buckwheat groats - 1 cup (200 ml)
• Eggs - 2 pcs.
• Green onions - 3 pcs.
• Flour - 3 tbsp. spoons
• Sour cream - 1 tbsp. a spoon
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil - for frying

Directions

1. Prepare foods for buckwheat zraz with egg and green onions.
2. Buckwheat does not need to be cooked specifically for this dish, but you can use it already boiled, for example, in the evening - this will significantly reduce the cooking time.
3. Rinse buckwheat under running water, pour into a saucepan. Pour in 2 cups of hot water, salt and heat. When the water comes to a boil, reduce heat to low and cook, covered, for about 20 minutes. Then cool.
4. Transfer the porridge to a bowl. Add sour cream and egg. Use a hand blender and puree the buckwheat.
5. Add 1 tbsp. a spoonful of flour (use the rest of the flour for breading).
6. Mix everything well.
7. For the filling, boil a hard-boiled egg (10 minutes after boiling water), peel and cut into cubes. Wash green onions, dry and chop finely.
8. Mix egg and onion, season with salt and pepper to taste.
9. Make a flat cake from the buckwheat mass. Place the filling in the middle and mold the zrazy. Dip the zrazy in flour.
10. Heat vegetable oil in a frying pan, add zrazy and fry over medium heat on both sides.
11. Serve hot zrazy, sprinkle with green onions.
12. Bon Appetit!