Meatballs made from buckwheat with mushrooms

1 Glasses buckwheat
700 g mushrooms or oyster
3 onion bulbs
herbs, salt, pepper
5 tablespoons Krasnodar sauce
1 egg - on request


Cook the buckwheat porridge: 1 cup buckwheat pour 2 cups of water, a little salt and cook until done. When the porridge is ready - Wrap the pan with a towel and leave for 10-15 minutes.

Slice the mushrooms, onions cut into small, green chop.

Heat the vegetable oil in a frying pan and fry the onion for about 5 minutes, add the mushrooms and cook for about 15 minutes. Salt and pepper and cool.

Fried mushrooms and onions in a blender grind or mince. Mushrooms mixed with buckwheat (can not interfere with the whole mess - at your discretion, the main thing that turned minced modeling) and greens. Those who are not fasting can add 1 egg.

Form the balls, roll in flour and breadcrumbs and fry in vegetable oil.

Put fried meatballs in a pan with a thick bottom.

Prepare fill: sauce diluted with water, add spices and salt to taste. Pour filling meatballs and stew for about 10 minutes.


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