A bag of buckwheat boil in salted water according to package instructions. Eggplant clean, cut into plates and fry until cooked on both sides in vegetable oil. Ready eggplants to drain in a colander, and drain off the oil.

In a frying pan in the remaining oil from frying the eggplant, cook the onions until cooked, pre-cut it in half rings. In the bowl of a blender put the buckwheat fried onions. Bulgarian pepper cut into arbitrarily and garlic, and also add in the bowl of a blender. Blend everything into a homogeneous mass.

Buckwheat-eggplant minced meat in a bowl. Add the egg, spices and breadcrumbs. Carefully knead the meat. Wet hands to form patties and fry in small amount of vegetable oil from two parties to readiness when the cover is closed.