Buckwheat Cutlets

Here’s a hearty, budget-friendly recipe for Buckwheat Cutlets with Yogurt Sauce—a vegetarian dish that’s crispy on the outside, tender inside, and packed with fiber, protein, and flavor. These cutlets are perfect for lunch, dinner, or meal prep, and the tangy yogurt sauce adds cooling contrast and probiotic support 🌿🧆🥣.

🧆 Buckwheat Cutlets (Makes ~8 small patties)

🧂 Ingredients

• 200g uncooked buckwheat (soaked overnight or cooked)
• 1 carrot, grated
• 1 onion, finely chopped
• 2 eggs (or flax eggs for vegan)
• 5 tbsp potato starch or flour
• Salt & pepper to taste
• Optional: garlic, paprika, herbs

🔧 Instructions

1. Prep the buckwheat

• • Soak overnight to skip boiling, or cook in a 2:1 water ratio until tender.
  • Let cool completely.

2. Sauté the aromatics

• • Lightly fry onion and carrot for 3–4 minutes to enhance flavor.
  • Combine with buckwheat in a bowl.

3. Mix and shape

• • Add eggs, starch, salt, pepper, and any spices.
  • Mix until firm—add more starch if too loose.
  • Form into cutlets with wet hands.

4. Cook

• • Pan-fry in oil until golden on both sides (₅–7 minutes).
  • Serve warm with yogurt sauce.

Watch Delicious Buckwheat Cutlets Recipe with Yogurt Sauce for a full walkthrough of soaking, mixing, shaping, and frying—plus plating with garlic yogurt.

🥣 Herbed Yogurt Sauce

🧂 Ingredients

• ½ cup Greek yogurt
• 1–2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt & pepper
• Optional: chopped dill, mint, or parsley

🔧 Instructions

• Mix all ingredients until smooth.
• Chill for 10 minutes to let flavors meld.
• Spoon over cutlets or serve on the side.

For a creamy, herb-forward variation, Buckwheat Bowl with Herby Yogurt Recipe shows how to blend yogurt with lemon, herbs, and olive oil—perfect for pairing with savory cutlets.

🌿 Variations & Pairings

• Add grated potato or mushrooms for texture
• Serve with beetroot salad or kraut for microbiota support