These fritters are sturdy, crisp on the outside, and soft inside.
Paired with a simple stew, they turn into a comforting plate that actually satisfies hunger.
Difficulty
Medium
Prep Time
25 minutes
Cook Time
40 minutes
Total Time
65 minutes
Servings
3–4
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Ingredients
Instructions
- Cook the buckwheat groats until tender, then let them cool slightly.
- Finely grate the onion and mix it with buckwheat, egg, flour, half of the salt, and black pepper.
- Heat neutral oil in a pan and fry small fritters until golden on both sides, then set aside.
- Cut the meat into bite-sized pieces.
- Heat oil in a pot, add meat, and brown it well.
- Add chopped onion, carrot, and garlic, cooking until softened.
- Stir in tomato paste, paprika, remaining salt, and water or broth.
- Simmer gently until the stew is thick and the meat tender.
- Serve fritters warm with the stew spooned over or alongside.
Serving ideas
- Spoon the stew directly over the fritters for a soft-crisp contrast.
- Serve separately if you prefer firmer fritters.
- Works well as a single-plate dinner on cold days.
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