Recipe information
Ingredients for - Buckwheat with onions in tomato
How to cook deliciously - Buckwheat with onions in tomato
1. Stage
Boil buckwheat in salted water according to the instructions on the package. Add 50 ml of cold water, spices, minced garlic, grate 1 pc of onion on a fine grater. Knead the stuffing. Add the egg and cooled buckwheat, once again knead the stuffing.
2. Stage
Form cutlets, roll them in flour and fry on high heat on both sides in a little vegetable oil on both sides, and remove the cutlets from the fire. We need the cutlets just brown. In another pan, fry the onion chopped in half rings, until golden. Pour 100 ml of water (you can add more), add tomato paste and stew some more.
3. Stage
Add the tomato batter to the cutlets, cover the pan with a lid and stew the cutlets on low heat for about 20 minutes.
