Buckwheat cutlets - Greek

Buckwheat cutlets - Greek

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  1. Chicken fillet 600 g
  2. Buckwheat groats 1 tbsp
  3. 2 eggs
  4. Bow 2 pcs
  5. Flour 0.5 tbsp
  6. Tomato paste 3 tbsp
  7. Salt, pepper to taste
  8. Cooking Oil
  9. 400 ml water for sauce
  • Main ingredients


1. Thoroughly rinse buckwheat, pour two glasses of water, add salt and cook until tender. Let cool.
2. For minced meat: chop the onion and fillet into slices and grind it with a meat grinder. Add eggs, salt, pepper to the minced meat and mix. Here we add the cooled buckwheat porridge and mix well again.
3. Form cutlets, roll each cutlet in flour. Fry cutlets in vegetable oil from two sides until golden brown.
4. For the sauce: chop the onion finely and fry in vegetable oil until golden brown, add the tomato paste diluted in 400 ml of water with the addition of salt. Stew for 2-3 minutes.
5. Put the grechaniki in a deep bowl or pan, fill it with sauce and send it to a preheated oven to 180 degrees to stew for 20 minutes.
Our buckwheat meat patties are ready!
All bon appetit and good mood!
Watch a short video of step-by-step cooking of Greek people.