Buckwheat meatballs in tomato sauce with mushrooms

Description

Very tasty, wholesome dish for family lunch or dinner from the available ingredients. However, cooked very simply and quickly.

Ingredients

Chicken thigh

600 g
Buckwheat

1 cup
Chicken egg

2 piece
Onion

2 piece
Salt
Black pepper
Ketchup

0.7 cup
Water

1 cup
Mushrooms

5 piece
Carrots

1 piece
Flour
Greens
Vegetable oil

Cooking

Buckwheat rinse, boil until tender. Remove the skin from chicken thighs, cut the meat from the bones.

Grind in a blender or skip through Mincer with a fine sieve.

Ready buckwheat should be completely cool.

In a large bowl mix the minced meat, boiled buckwheat, finely chopped one onion and eggs. Season with salt and pepper, knead until smooth.

Constantly wetting hands with water, form long patties slightly larger than the index finger. Be breaded in flour, fry in small amount of vegetable oil until Golden brown. For more beautiful color and taste of the cutlets in the flour, add a little red powdered smoked paprika. Semi patties to shift in a baking dish. Pan to wash.

To clear the second onion, carrot and mushrooms. Onion cut into half rings, mushrooms strips, carrots grate on a grater. Fry in vegetable oil until tender.

Your favorite cheese (preferably with herbs and spices) is mixed with water or broth to cover the vegetables, cook for five minutes. Season with salt and pepper, add fresh chopped parsley. If you substitute ketchup for the paste or juice, add a little sugar to remove the sour taste.