International kitchen

Buckwheat from chicken minced with filling

Name: Buckwheat from chicken minced with filling
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: International
Ingredients: 400g chicken grazing; 100g Buckwheat cereal; 200-250 ml Water; 1 pc onion; 1 piece egg; tasteful Ground black pepper; flour-like or breadcrumbs; fermented oil; salt to taste; 2-3 pieces eggs; 2 tbsp Smetana; a few twigs of parsley fresh; salt to taste

Learn how to make Buckwheat from chicken minced with filling with 13 ingredients and 13 clear steps.

Buckwheat from chicken minced with filling recipe

PrepNot statedCook30 minServes2LevelAdvanced

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 12 method steps from beginning to end.
Measure and arrange all 13 listed ingredients.
Set aside about 30 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Read the full method before you begin and prepare all ingredients in advance.

Taste near the end of cooking and adjust the seasoning before serving.

Adapted from the source recipe's notes.

Step by step

Method

01
Cook minced, buckwheat, eggs, onions and greens.
02
Buckwheat boil in slightly salted water for 20 minutes, until softness and complete boiling of water.
03
Onions to clean, finely snatch and roast in vegetable oil.
04
In chicken minced, drive a raw egg, sprinkle roasted onions and cooled buckwheat.
05
Spoil, pepper and add spices to taste. Stir it carefully.
06
Prepare the filling.
07
3 hard-boiled eggs. Clear. Rub it on the grater.
08
Add sour cream and crushed greens to the eggs, salt and mix well.
09
Take a spoonful of minced meat and make it a flat flat cake. Put a filling in the middle of each cake.
10
Cover with another minced cake and form a patty with your hands. To beat the buckwheat in flour.
11
Roast buckwheat on both sides in vegetable oil.
12
Serve hot.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Irina Serdyuk; view original image record .

Before you start

Preparation checklist

Recipe notes & preparation tips

Method

Ready to serve

Source & licence

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