Of the many recipes for preparing buckwheat with minced meat, these can be considered one of the most unusual. Much more often, these ingredients appear on our table in a completely different form. However, for many, Greeks can be a favorite childhood dish prepared by mothers and grandmothers. It is believed that Ukrainian cuisine gave the world the traditions of preparing this dish. In fact, these are cutlets made from buckwheat and minced meat - pork, beef, chicken or even turkey. However, there are also Greeks without meat, which, by the way, does not make them less appetizing.

So, we have selected for you the most interesting recipes. Read, watch, cook - and may your menu always have delicious and healthy buckwheat and other buckwheat dishes!

Grechaniki with minced pork in a frying pan

Cooking can be speeded up if you already have ready-made buckwheat porridge and minced meat. What a great idea to use up leftover food and feed the whole family!

Ingredients:

• buckwheat boiled until tender - 300 gr.;
• minced meat (pork, the amount of fat - to your taste) - 350 gr.;
• onion - 2 small heads;
• eggs - 2 pcs.;
• salt and spices - to taste;
• fat for frying.

For breading:

• crackers or ready-made sprinkling for cutlets - 5 tablespoons;
• egg - 1 pc.

Cooking:

• Chop the onion and fry it until translucent with a slight golden hue. Combine with pre-cooked buckwheat.
• We introduce into the resulting mass minced pork and break the eggs. Add salt, seasonings. We carefully knead everything and beat it off to expel the air - so the Greek people will not fall apart when frying.
• From the finished buckwheat and minced meat we form cutlets.

Actually, the preparatory process is completed. Now you can choose how to cook greechaniki will be best for you. You can fry them in a pan, in a slow cooker, in an oven or a double boiler.

If you prefer fried cutlets with a crispy golden crust, then the Greeks should be breaded:

• Roll each cutlet on all sides in breadcrumbs or a special mixture for breading cutlets.
• Dip in lightly beaten egg.
• Roll again in breadcrumbs and send to the pan.

Now, when you dip the cutlets into the heated oil, they will get a surprisingly appetizing crust. You can be sure that the magical aroma of the Greeks will not leave anyone indifferent! Even those who think they don't like buckwheat will eat them with pleasure.

Grechaniki with minced meat in tomato sauce

If you wish, you can bake such Greeks in the oven, or simply simmer them over low heat in a tightly sealed container. If you don't want to use tomato, you can cook them with traditional sour cream sauce. But classic version still provides tomato paste or juice.

Ingredients:

• buckwheat - 150 gr.;
• beef or mixed minced meat- 300 gr.;
• turnip - 1 medium head;
• egg - 1 pc.;
• salt, garlic and spices to taste;
• for breading - flour;
• for frying - vegetable oil or other fat.

For sauce:

• tomato paste or tomato juice - 0.5 cups;
• water - 0.5 cups.

Cooking:

• Boil buckwheat until cooked, slightly salted.
• We spread the minced meat in a deep container, break the egg, add chopped onion and garlic, salt, spices. Mix thoroughly.
• We combine the prepared minced meat and the cooled buckwheat porridge.
• From the resulting mass we form cutlets, breading each on all sides in flour.

1. Fry the buckwheat in a frying pan in hot oil. We put it in a saucepan or a baking sheet with high sides, pour over the sauce and simmer for about 20 minutes in the oven or on the stove, putting it on a slow fire.
2. Immediately lay out the formed cutlets in a deep form, greased with fat, pour sauce and send to a preheated oven for 40-50 minutes.

Grechaniki with minced meat - video recipe

Greeks with minced chicken

White meat is preferred for this variation. Allergy sufferers can use turkey instead of chicken, it will turn out no less tasty.

Ingredients:

Bon appetit!

Do you love buckwheat? Or, on the contrary, in your house, almost no one eats this healthy cereal in its pure form? In any case, be sure to try cooking greechaniki.

What it is?

Grechaniki is a traditional Ukrainian dish that has already become popular with many, which is some kind of cutlets made from buckwheat and other ingredients, most often meat (chopped or minced meat).

How to cook?

How to cook Greeks? We offer proven recipes.

Option one

Make easy-to-make and delicious chicken wedges. Required:

• 500 grams of chicken fillet;
• 150 grams of buckwheat;
• 3 eggs;
• two medium-sized bulbs;
• breadcrumbs or flour for boning;
• ground pepper and salt to taste;
• vegetable oil for frying;
• 1.5-2 glasses of water.

Cooking:

1. Rinse the buckwheat thoroughly so that it is perfectly clean.
2. Boil the cereal in lightly salted water (at the rate of one part of buckwheat and two to two and a half parts of water) until fully cooked. As a result, it should become completely soft.
3. Peel the onion, finely chop with a knife and fry in oil until transparent.
4. Wash the chicken fillet and either chop very finely with a knife, or chop in a meat grinder or in a blender.
5. In a bowl, mix the chopped chicken, cooled buckwheat, fried onions, eggs, as well as pepper and salt. Mix everything well and remember with your hands to get a homogeneous mass.
6. Heat up the oil in a frying pan.
7. Form cakes from the buckwheat-chicken mass, roll them in breadcrumbs or flour and fry on each side until golden brown over low heat.

Option two

Greeks can be cooked quickly and simply with minced meat. Here's what you'll need:

• 500 grams of minced meat (it is advisable to use a combination, for example, from beef and pork or pork and chicken);
• one large head of onion;
• 100 or 150 grams of buckwheat;
• two eggs;
• 100 grams of tomato paste;
• vegetable oil for frying;
• flour for breading;
• any seasonings and salt to taste.

Cooking:

1. Buckwheat must be boiled until tender. To do this, pour it into water (about 2.5 cups), bring to a boil, reduce heat and cook for about 20-25 minutes, stirring occasionally. By the way, do not forget to pre-wash the cereal.
2. Next, you need to finely chop the onion and lightly fry it in oil in a pan so that it becomes soft and translucent.
3. In a container, mix the cooled boiled buckwheat, minced meat, fried onions, eggs, salt and seasonings. As a result, after active mixing, a homogeneous thick mass should be obtained.
4. Form cakes, dip them in flour and fry on both sides for just a couple of minutes.
5. Then add about a glass of water to the tomato paste, add a little salt, mix everything and pour into the pan.
6. Simmer the buckwheat in tomato sauce for about 10 minutes without a lid.

Option three

You can cook lean buckwheat with mushrooms.

Prepare:

• 100 grams of buckwheat;
• glass of water;
• 200 grams of fresh champignons;
• one head of onion;
• greens (parsley, dill);
• two eggs;
• about half a glass of flour;
• any spices and salt.

How to cook?

1. Get the buckwheat first. Rinse it thoroughly and boil it in water with a little salt. When the cereal becomes soft, you can cover the pan with a lid and leave for ten minutes so that the buckwheat finally swells and softens.
2. Peel the onion and chop finely.
3. Mushrooms should be washed well and chopped (the smaller, the better).
4. Heat the oil in a frying pan, fry the onion in it first (about three minutes), then add the mushrooms. Fry everything together on low heat for about 10 minutes. Mushrooms should give juice and significantly decrease in volume.
5. Wash the greens and chop finely.
6. Mix buckwheat, mushrooms with onions, chopped greens, eggs, salt and seasoning.
7. Shape the grechaniki and fry them on both sides until fully cooked.

Option three

This recipe involves the preparation of slightly unusual sweet Greek cakes with cottage cheese and apples.

You will need:

• 100 grams of buckwheat;
• glass of water;
• 200 grams of cottage cheese;
• two eggs;
• 100 ml of milk;
• two to three tablespoons of sugar;
• 50 grams of any nuts;
• two apples;
• 5 tablespoons of flour;
• vegetable oil.

Cooking:

1. Rinse buckwheat groats thoroughly (until absolutely clean water) and boil. You don't need to salt the water!
2. Peel apples and grate.
3. Now, in a bowl, grind the cottage cheese with eggs and sugar (you can beat with a blender), add grated apples, chopped nuts, milk, as well as cooled buckwheat. After active and thorough mixing, you should have a not very thick homogeneous mass.
4. Heat oil in a frying pan.
5. Shape the grechaniki, roll them in flour and fry in oil until golden brown.
6. Healthy, tasty and satisfying dessert is ready!

How to apply?

Grechaniki can be an excellent independent hot dish, since, in fact, there is both a base and a side dish. But it is best to serve some kind of sauce with them, then they will be even more juicy. For example, you can use tomato sauces, sour cream, garlic and some others. Greeks are best served hot.

Grechaniki is a truly Ukrainian dish, the main component of which is buckwheat. Food is prepared in a wide variety of variations. Add chicken or Ground beef, pork liver, boiled potatoes, fried mushrooms, pureed cottage cheese, various vegetables. We offer two recipes: classic greeceniks with minced meat and stewed meat greechaniki in tomato sauce.

Recipe number 1. Delicious greechaniki with minced meat

Grechaniki with minced pork are especially tasty and satisfying, and browned vegetables make the dish more juicy. Buckwheat is pre-boiled or groats soaked the day before (in the evening) are used. As a breading, use flour, ground crackers from white bread, semolina or crushed into crumbs. walnuts. The dish is fried in lard or vegetable oil.

TIME: 40 min.

Easy

Servings: 6

Ingredients

• Minced meat - 0.4 kg;
• Buckwheat - 1 tbsp.;
• Bulb - 1 pc.;
• Carrots - 2 pcs.;
• Egg - 2 pcs.;
• Salt;
• Ground black pepper;
• Sunflower oil (for frying);
• Flour (for breading).

Cooking

The preparation of the main ingredients is the most important point. Buckwheat - main product in this dish, so it must be carefully sorted out, removing excess debris and low-quality grains. Then rinse the cereal well, pour two glasses of cold water and cook over medium heat until tender. Then remove the lid from the pot and leave the porridge to cool.


In the meantime, take care of the vegetables. Onion, peeled, cut into small cubes. Also peel the carrot and grate it.


Pass the vegetables in sunflower oil in this order: pour a little oil into the pan, fry the onion until golden brown. After that, add the carrots and keep the vegetables on moderate heat for another five minutes, until the carrots release their juice and become soft.


Mix the buckwheat porridge that has cooled down with minced meat. Knead the mass well with your hands.


Add eggs, salt and pepper to minced meat.


Put the sautéed vegetables here as well. And so that buckwheat cutlets can be easily shaped, and they do not fall apart during frying, it is recommended to beat the minced meat well. To do this, take the minced meat in your hands and abruptly throw it onto the cutting board. Do this several times.

After the minced meat for greek people is completely ready for use, form medium-sized cutlets of the desired shape (round or oblong), bread each in flour.

Heat up the skillet. Sprinkle a few tablespoons of sunflower oil on it and fry the Greeks with meat over medium heat on both sides.


In conclusion, the fried Greeks should be stewed. To do this, put the cutlets in a deep saucepan, pour 50-100 ml of water, cover the saucepan with a lid. Send it to a slow fire for 5-10 minutes, until all the water boils away.

Recipe number 2. Grechaniki in tomato sauce with minced meat

Buckwheat is a versatile product. She can become the "protagonist" of many dishes, both salty and sweet. Yes, and as a side dish, it is undoubtedly good. If you like buckwheat, but just as a side dish, you have already had time to get fed up with it, we suggest you cook delicious buckwheat with minced meat in sauce. fragrant dish sure to please both kids and adults. Buckwheat cutlets are tender and juicy, and tomato sauce with herbs gives richness to the taste of dishes. Let's get ready to cook!
There are a lot of recipes for this dish of Ukrainian cuisine. Grechaniki are fried in breadcrumbs, baked in a slow cooker and combined with a variety of sauces. And if you have never surprised your household with Greeks, do not hesitate, they will disperse with a bang!

Ingredients:

• Buckwheat - 140 g;
• Minced pork - 500 g;
• Onions - 2 medium heads;
• Egg - 1 piece;
• Tomato sauce - 0.5 l;
• Green onions and dill - 1 bunch;
• Salt, pepper - to taste;
• Vegetable oil for frying buckwheat

step by step

For cooking, you can take any minced meat: beef, turkey or chicken. The tomato sauce used in our recipe is blanched and then crushed tomatoes into a paste. You can also use plain tomato juice. In extreme cases, you can also use tomato paste mixed with water.
To make the cutlets easier to form, buckwheat must first be boiled and then chopped. You can use a meat grinder to grind porridge. This is convenient if you will make minced meat yourself. Or you can use a food processor.



Send the minced meat into a deep container, salt it and lightly sprinkle with black ground pepper. Drive an egg into the container and add the already chopped buckwheat porridge there.


Peel the onion from the husk and chop. You can again put the food processor into action, or you can cope with the task with the help of a knife. Try to chop the onion as finely as possible, then the Greeks will turn out juicier.

Add the onion to the rest of the ingredients and mix everything.


Form buckwheat patties. Their shape and size can be whatever you want. This will not change their taste. You can form cutlets of a traditional slightly elongated shape.



Fry the buckwheat in vegetable oil for literally 2-3 minutes on each side. The main thing is to form a golden crust. Do not simmer the cutlets in a frying pan under the lid for a long time, because they will reach readiness in the oven.


Chop the greens with a knife and add it to the tomato sauce.


Put the fried buckwheat in a baking dish, pouring a little vegetable oil.


Top the buckwheat patties with the herb and tomato sauce. Send the dish to the oven, heated to 200 degrees for half an hour.


Our Greeks with minced meat in tomato sauce are ready. No garnish is needed, because this is a 2 in 1 dish! You can call everyone to the table. Bon appetit!

Grechaniki with minced meat is a delicious recipe of traditional Ukrainian cuisine. You can cook this dish from almost everything that can be found in the refrigerator of every family. From the name you can understand that the main ingredient for cooking is the most common buckwheat porridge. There are many different cooking methods. You can add almost anything to buckwheat: poultry, meat, fried mushrooms, vegetables, cheese, stewed liver and etc.

Dishes prepared on the basis of healthy buckwheat can be very diverse. Ready-made buckwheat porridge is very difficult to spoil, it will be tasty and healthy with any ingredients. The result is very tasty cutlets, which will be an inexpensive and satisfying breakfast option. In addition, the Greeks are great way use all the leftover buckwheat not eaten at dinner or lunch with great benefit.

Those people who prefer to go on a diet should be aware that buckwheat is a dietary and low-calorie product. It is not necessary to boil buckwheat for cooking greechaniki, it must be poured with boiling water, the pan is covered with a towel and left in this form for the whole night, a thermos can be used as a suitable alternative.

In addition, it is not advisable to soak buckwheat in water, since many useful substances are washed out of it. It is also not advisable to subject buckwheat to too long heat treatment and wait until it finally falls apart. Buckwheat grains must be ready and at the same time retain their shape.

Recipe with minced chicken

Grechaniki with meat recipe with photo - these are very juicy, satisfying and tasty meatballs, which are prepared from meat and boiled buckwheat. First, cutlets can be fried in a pan, and then baked in the oven in any sauce. If desired, you can add a little variety to the recipe by adding vegetables or combine tomato sauce with mayonnaise or sour cream. Grechaniki in a slow cooker is a great idea for lunch or dinner. Very nutritious, delicious and easy. Your family will definitely enjoy the prepared dish, while you will not get tired of preparing it at all.

Required Ingredients:

• - 2 eggs;
• - 200 grams of boiled buckwheat;
• - 3 onions;
• - 500 grams of minced chicken;
• - sunflower oil;
• - 2 cloves of garlic;
• - spices to taste.

Recipe:

Peel the onions and garlic and chop them in a meat grinder along with pre-boiled buckwheat. Thoroughly mix all the contents together with the finished minced chicken. Add spices to the resulting mass, also add chicken eggs and salt to taste. Mix everything again.

From the minced meat, form small cutlets and carefully beat them off so that they do not suddenly fall apart. Fry all cutlets in a slow cooker in the “Baking” mode. After the cutlets are completely ready, they must be poured with sour cream and stewed again for half an hour in the "Extinguishing" mode. Serve hot.

minced pork recipe

Grechaniki with minced pork recipe with a photo, which we offer you to cook ready-made, looks very intriguing and appetizing. Prepare delicious gravy for Greeks and make them as healthy as possible.

Required Ingredients:

• - 100 grams of buckwheat;
• - 400 grams of pork tenderloin;
• - 200 milligrams of water;
• - 3 cloves of garlic;
• - 1 onion;
• - 2 eggs;
• - sunflower oil;
• - 150 grams of flour.

Recipe:

Put all the necessary buckwheat on the kitchen table and carefully sort it out to remove all debris. After that, transfer the buckwheat kernels to a sieve with a very fine mesh, rinse it several times under a strong stream of water. Leave the buckwheat in this form for a few minutes so that all the liquid can drain from it.

Pour clean water into a saucepan or deep saucepan, add the washed cereals to it and immediately put it on the stove for medium fire. When the liquid boils, you must immediately reduce the heat. After boiling, add salt to taste to the porridge and continue to cook the porridge until it is ready and until all the liquid has evaporated from it. This will take you approximately twenty-five minutes. After the buckwheat porridge is fully cooked, immediately remove it from the stove and cool slightly.

Peel the garlic and onion, rinse them in water, dry them with paper towels. You can leave the garlic cloves whole, but cut the onion into six pieces.

Now you need to start preparing the pork, rinse it and dry it. Lay the meat on a clean cutting board, remove any membranes and excess fat with a sharp knife. Cut the pork meat into small pieces. Grind the chopped meat with a meat grinder along with peeled vegetables. Add to chopped meat ground black pepper, ready porridge buckwheat and salt to your taste. Mix all the contents with your hands until a homogeneous mixture is obtained.

Wet your palms in clean water, take a little minced meat with your hands and make a round or oval cutlet. Roll the patty on all sides and press down a little with your hands so that the patty is a little flat. Place the patty on a cutting board dusted with flour. All the same must be done with all the rest of the minced meat until it is completely over.

Place a frying pan over medium heat and add sunflower oil to it. After a couple of minutes, after the oil is completely heated, put the first half of the Greek into it. Fry the cutlets on both sides, then cover the pan with a lid and fry them again, fry them for another two minutes.

After the Greeks are completely ready, put them on a paper towel and leave in this form for a few minutes so that all excess fat drains from them. Serve cooked greechaniki with minced meat with any side dish. They can be served with homemade cream, sour cream, pickles, bread, vegetable salad or boiled potatoes. Bon appetit!

Lean buckwheat recipe

It is very convenient to cook lean buckwheat when you have leftover buckwheat that was cooked as a side dish for lunch or dinner. But at the same time, it will not be difficult for you to cook buckwheat for this dish. And most importantly, you can cook Greeks at any time, since this dish consists of the most common products that are suitable for lean recipes.

Ingredients for cooking:

• - 200 grams of buckwheat;
• - pepper, salt, spices to taste;
• - 3 pieces of medium potatoes;
• - 1 carrot;
• - sunflower oil for frying;
• - 1 onion,

Recipe:

Before preparing this dish, boil all the necessary buckwheat, as it must be slightly cooled before further processing. All the necessary cereals must be poured into a deep pan, rinsed several times to remove excess dust and dirt, then add two glasses of water to it. After the liquid in the pan boils, the porridge must be salted to your liking and continue to cook until it is fully cooked. Cool the cooked porridge to about room temperature.

Peel the onion from the skin and cut it into thin half rings or small cubes. Also peel the carrots and chop them with coarse grater. Add a little sunflower oil to the pan and fry carrots and onions in it.

Peel potatoes and grate with a fine grater. After that, the chopped potatoes must be immediately transferred to a sieve so that all the liquid is glassed from it. Squeeze all the potatoes with your hands and transfer to a separate container. Add pepper and salt to the potatoes to your liking. You can add spices if you wish. Add pre-boiled buckwheat to chopped potatoes. Crush all the contents a little with a pusher.

Cooked minced meat needs to be beaten off a little, pick up some buckwheat and potato minced meat in your hand and throw it very sharply into a bowl. Minced buckwheat must be beaten very carefully, so you can easily make neat cutlets.

Cutlets can be made in any shape: round, long, oval, round. After that, they must be immediately fried in heated sunflower oil. Transfer each fried cutlet to a separate pan. After filling the first row of the pan with cutlets, put half of the fried vegetables on top. In the same way it is necessary to do with all the other Greeks. You need to add a little water to the pan and simmer for twenty minutes over low heat. Serve hot.

It is advisable to fry the buckwheat in a special non-stick frying pan. If you don’t have one, then the Greeks can first be fried a little in flour. If you do not want to use sunflower oil for cooking, you can stew carrots and onions. The cooked dish can be served with sour cream.

Recipe with liver

This is a traditional Ukrainian dish that combines two of the most useful product- buckwheat and liver. The omentum or fat net, in which the Greeks will be wrapped, will give them more ruddy and juiciness.

Required Ingredients:

• - 500 grams of pork liver;
• - 3 onions;
• - 400 grams of pork net;
• - ¾ cup of ready-made buckwheat porridge;
• - 5 grams of garlic powder;

Recipe with cookies in the grid:

1. Boil buckwheat until fully cooked. Rinse the liver several times, cut into small pieces and chop with a meat grinder. Part of the liver can be used to make liver fritters.
2. Peel the onion from the skin, chop finely enough and fry it in a small amount of oil.
3. Thoroughly mix the pre-boiled buckwheat, chopped liver, fried onions, add pepper and salt, and do not forget to season the entire contents with garlic powder. Mix all contents well with a spoon.
4. Take the fat grid and cut it into pieces of a rectangular size - 8 by 12 centimeters.
5. It is advisable not to cut the entire grid at once, but cut off the necessary pieces one by one for each Greek. On one edge of the cut rectangle, you need to put one spoonful of cooked minced meat. Now they can be neatly rolled up like regular napkins. There is no need to be afraid if the mesh breaks a little and the minced meat flows out.
6. You just need to transfer it to a plate, and stick a small piece of mesh to the damaged area. When each greecenik is twisted into a net and laid out on a plate, carefully heat the pan with sunflower oil. Put the buckwheat on a preheated pan, fry until light brown over medium heat. You can check the readiness of the Greeks with a toothpick.

Grechaniki in a pork net, a recipe for cooking, which is not at all complicated, is completely ready. Serve greechaniki with boiled potatoes or vegetable salad.

With mushrooms recipe with photo

Required Ingredients:

• - 2 glasses of water,
• - 700 grams of any mushrooms,
• - 1 glass of buckwheat,
• - 2 onions,
• - breadcrumbs or flour,
• - fresh herbs,
• - sunflower oil,

Grechaniki recipe:

1. Boil the buckwheat until fully cooked, after which the pan with buckwheat porridge must be carefully wrapped in a towel and set to rest for fifteen minutes. Salt the seasoned buckwheat and immediately mix with a spoon.
2. Wash the mushrooms and cut into thin slices. Also peel the onion and cut it into small cubes. Washed and dried greens and finely chop with a sharp knife.
3. Heat sunflower oil in a frying pan. Fry the chopped onion in hot oil for five minutes. Add the mushrooms to the onion and continue to fry until the mushrooms are fully cooked. Place the fried onion with mushrooms in a blender bowl.
4. Grind mushrooms with onions in a blender, then add buckwheat porridge to chopped mushrooms, mix until you get a fairly thick mass. Add chopped herbs to the same mass and mix again.
5. Wet your hands in water and form neat buckwheat cutlets from the minced meat. , roll them on all sides with breadcrumbs or in flour. Put the formed cutlets in a frying pan with heated sunflower oil. Fry them on both sides until golden brown, then cover with a lid and fry for another five minutes.

Bon appetit!

In tomato sauce recipe with photo

Ready-made Greek women are delicious on their own, but they will become even tastier if you cook them with tomato sauce. Try this dish, it's really delicious. They are somewhat similar to meatballs in tomato sauce.

Required Ingredients:

• - 150 grams of boiled buckwheat,
• - 400 grams of minced meat,
• - 2 spoons of sour cream,
• - 1 onion,
• - 2 spoons of milk,
• - flour for breading

To prepare the sauce:

• - 1 carrot,
• - 3 spoons of tomato paste,
• - 1 onion,
• - 3 cloves of garlic,
• - 1 tablespoon flour
• - 350 milligrams of water,

Meal preparation:

Mix minced meat, boiled buckwheat and finely chopped onion in a deep container. Salt and pepper the minced meat to taste, add milk and sour cream to it, mix all the contents.

From the minced meat, form neat small cutlets, roll them in flour on all sides. Fry each patty until golden brown in hot sunflower oil.

To prepare the sauce, chopped onions with carrots must be fried, add flour and tomato paste, mix all the contents. After a few minutes, add a little boiling water to the fried vegetables, add a little sugar, pepper and salt to your liking.

At the very end of cooking, add chopped garlic to the tomato sauce, continue to simmer the sauce until cooked. Pour the buckwheat with minced meat sauce, simmer over medium heat for ten minutes. Serve with potatoes or vegetable salad.

Buckwheat cutlets in the oven recipe with photo

Grechaniki are delicious cutlets made from boiled buckwheat and minced meat. Appetizing buckwheat cooked according to this recipe are very juicy, tasty and without a lot of fat. And in the company of a salad of vegetables, this dish is ideal for lunch and light dinner. Also try to cook cabbage rolls in the oven.

Required Ingredients:

• - 300 grams of boiled buckwheat,
• - 50 grams of stale loaf,
• - 450 grams of minced meat,
• - 1 egg,
• - 1 onion,
• - 3 cloves of garlic,
• - 3 spoons of sour cream,
• - Provence herbs
• - 250 milligrams of broth or water,
• - sunflower oil,

Cooking:

Rinse buckwheat several times, boil in water until fully cooked and immediately cool. Grind a piece of white bread or a long loaf without soaking it with a blender or with a meat grinder into small crumbs.

Also chop all the garlic along with the onion in a blender. In minced meat, you need to add one egg, chopped bread crumbs, boiled buckwheat, chopped garlic and onions, pepper, salt and one tablespoon of sour cream. Mix all contents into a homogeneous mass.

Now you can form neat cutlets of any shape to your liking and put them on a baking sheet previously greased with sunflower oil. From the above number of components, you should get about fifteen pieces.

To prepare the filling of cutlets, mix water or broth, add Provence herbs, suneli hops, a few tablespoons of sour cream. Pour all the Greeks with the whole prepared filling and place them in the oven for about forty-five minutes until fully cooked. You can serve the prepared dish with any side dish or with a regular vegetable salad. Bon appetit!

Recipe in a steamer

Steamed greechaniki are ideal for all lovers of a healthy diet and for those people who are trying to stick to a diet. In addition, in this way you can diversify children's menu your child. And you can also cook lazy dumplings for a couple.

Required Ingredients:

• - 450 grams of minced meat (beef, pork),
• - 1 carrot,
• - 2 spoons of tomato paste,
• - 1 egg,
• - ½ multi-glass of buckwheat,
• - 3 cloves of garlic,
• - 2 onions,
• - 2 spoons of sunflower oil,

Cooking:

Boil buckwheat until tender regular saucepan or in a multicooker. To do this, buckwheat must be sorted out and washed under running water. Boil buckwheat in a slow cooker and in the “Extinguishing” mode and bring to full readiness.

In the meantime, buckwheat is boiled, rinse the meat, dry it with a paper towel and cut into medium pieces. Twist the pieces of meat in a meat grinder along with the peeled onion. Add all the cooled buckwheat, one egg, pepper and salt to taste to the minced meat. Mix all contents.

Now you can start preparing the gravy. Peel all necessary vegetables and cut them. Heat a few tablespoons of sunflower oil in a multicooker bowl. Fry all the vegetables in it, after the vegetables are ready, add tomato paste and a few glasses of hot water to them, season with spices and spices as desired.

Form the buckwheat from the cooked minced meat and put them in a special tray for steaming. Grechaniki with gravy must be cooked in the "Steam" mode. After that, put the buckwheat on portioned plates on top, watering with tomato sauce. Bon appetit!

Recipe with step by step photo

Until recently, I could not believe that it was so delicious. If the ready-made buckwheat porridge had not remained in the refrigerator, and the minced meat had not been defrosted, the tasting of such a dish as Greeks would have been delayed for some more time. I think the idea of ​​\u200b\u200bhow to cook buckwheat for many housewives was born precisely because of the buckwheat left in the refrigerator.

When you want cutlets, but there is not so much meat, this dish will certainly help out. The recipe can be considered budgetary, and even “on hastily". After all, if the minced meat is already ready, and the buckwheat has been cooked for a long time, all that remains is to mix everything. Easy, isn't it?

Now for frying cutlets we need breading and an egg. To do this, pour the breading (crackers or corn flour), wheat flour into separate plates and beat the egg separately. There were three containers.

Heat up a frying pan with vegetable oil. In the meantime, we collect minced meat with a tablespoon. Spread it first in wheat flour. We roll and form a cutlet. Then dip in egg. And then we send it to the breadcrumbs. I have it corn flour. It is good as a breading.

We send the blanks to a heated pan. Fry on one side until browned. Then turn over to the other side. We fry until ready. You can cover it for a while.

I told you how to cook them with minced meat easily and simply. And it's really incredibly simple. If you want to increase the serving, double or triple the amount of minced meat and buckwheat.

And you can cook them in a different way. When they are fried in a pan (better in this case without an egg, but breaded), put in a saucepan with the sauce prepared in advance. And the sauce can be like this: fried onions, combined with tomato juice, salt and pepper. Stew buckwheat in tomato sauce for 20-25 minutes under a closed lid. Or you can prepare the sauce at your discretion, for example, without tomato, with sour cream. As you can see, the recipe is incredibly simple. No special skills and experience are needed here. It turns out everything the first time. Bon appetit!

- this is a simple, satisfying and delicious homemade meal, a great alternative to the usual cutlets, they are fried in almost the same way, after frying they are stewed in tomato sauce.

For those who do not know, we explain: in fact, Greeks are almost the same cutlets, but instead of rolls or bread, boiled buckwheat is added to the minced meat. The taste is different not only due to this, but also due to tomato sauce and carrots. We also note that since there is almost as much buckwheat in this dish as minced meat, greechaniki can be served without a side dish. We usually cook a lot, from the specified amount of products we get 18-19 pieces of Greek. If that's too much for you, do half servings.

Need to:

• Minced meat - 1 kilogram (we have beef, but you can use any one you like)
• Buckwheat - about 300 grams (meaning dry cereal before cooking)
• Chicken eggs - 4 pieces
• Onion - 3 medium sized onions
• Carrots - 2 large pieces
• Tomato sauce - 350-400 grams (we usually buy ready-made, for example, Kuban)
• Salt - 2 teaspoons without a slide in minced meat and about 0.5 tablespoon or a little less when cooking buckwheat
• Ground black pepper - to taste (at the tip of a teaspoon, you can up to a third of a teaspoon, more - already for lovers of spicy dishes)
• Wheat flour - 2-3 tablespoons for breading buckwheat
• Vegetable oil - 3-4 tablespoons
• Garlic - 2-3 cloves (optional, you can without it)

Cooking:

First of all, buckwheat should be boiled until tender in salted water. If you want to save time and not stand “above the pan” stirring the boiled buckwheat, we highly recommend buying buckwheat in bags for cooking (now in stores you can find different cereals from different manufacturers prepared for cooking in this way, a little more expensive, but no problem) and act according to the instructions on the box: bring a large amount of water to a boil, salt, throw in buckwheat in bags for cooking and forget about it for 15-17 minutes, and then squeeze the bags slightly, cut them and pour the finished crumbly buckwheat into a plate).

You can cook buckwheat in the usual way, like crumbly buckwheat porridge. Put the finished buckwheat on a plate and let it cool to room temperature.

Onion ( only 1 onion for now!) peel and finely chop, “shatter” the eggs (that is, mix the protein with the yolk until homogeneous mass). Add chopped onion and eggs to the minced meat, salt, pepper, if you want, add chopped (preferably through a special “crusher”) garlic, mix everything.

In the resulting meat mass, add the cooled buckwheat boiled to readiness.

Mix the minced meat with buckwheat until a homogeneous mass (in this case, it is easier and faster to knead with your hands than with a spoon).

From the resulting mass we sculpt Greeks (shaped like cutlets). Grechaniki need to be breaded in flour (put 2-3 tablespoons of flour in a saucer or deep plate and lightly roll each greecenik in flour on all sides - watch our video recipe at the end of this article). A large deep frying pan needs to be heated strongly, reduce the heat to medium, pour a little vegetable oil into the pan (so that the entire bottom of the pan is covered with a layer of oil by 2-3 mm) and put the buckwheat in the pan to fry.

Fry the buckwheat on both sides until golden brown (for us, this process takes about 5 minutes on each side at a medium heat level). Remove from the pan to a plate and lay out the next portion to fry.

We put the fried Greeks on a plate, but they are not ready yet (we are not starting to eat!).

Onion ( remaining 2 bulbs) cut into thin half rings, peel the carrots and cut into thin sticks (you can use a special grater or vegetable knife for carrots in Korean, it will be faster). Add a little vegetable oil to the pan (just to cover the bottom) and first fry the onion - about 5 minutes.

Then add chopped carrots to the same onion, mix and fry for another 5 minutes.

Now we put the tomato sauce in the pan, mix it with onions and carrots, wait until the sauce warms up, and then put our already fried greek men with minced meat into the sauce, which were “waiting in the wings” on a plate (we have them very tightly, because there are a lot of them, you don’t have to, if you do less, lay them “on the side”, looser is even better).