Buckwheat cutlets with egg filling

Directions

1. 1

   Step 1

   

   Rinse the buckwheat. Peel the onion and garlic. Prepare two pots, a bowl, and a baking dish with low sides. Line it with parchment paper.

2. 2

   Step 2

   

   Pour the buckwheat into a pot, add 2 cups of water. Bring to a boil over high heat. Add 0.5 tsp of salt and reduce heat to medium. Cook the buckwheat for 15–20 minutes until done and let it cool.

3. 3

   Step 3

   

   Place the eggs in a second pot, cover with water. Bring to a boil over high heat, then reduce heat to medium. Hard-boil the eggs for about 8–9 minutes. Cool them in cold water and peel.

4. 4

   Step 4

   

   Place the ground chicken in a bowl. Dice the onion into 3–4 mm cubes. Press the garlic through a press. Add the onion and garlic to the meat. Add 0.5 tsp of salt and black pepper.

5. 5

   Step 5

   

   Add the cooked buckwheat to the meat mixture. Knead everything for 3–4 minutes until a dense, homogeneous mass forms.

6. 6

   Step 6

   

   Cut the eggs into small cubes, place them in a clean bowl. Add the sour cream and mix well.

7. 7

   Step 7

   

   Form patties 5–6 cm in diameter from the buckwheat-meat mixture. Distribute the egg filling on them. Tightly seal the edges of each patty together and shape the zrazy into an elongated form.

8. 8

   Step 8

   

   Arrange the patties in the baking dish. Place it in the oven and bake the buckwheat cutlets for 40 minutes at 180 °C. Remove them, let cool slightly, and transfer to a serving plate.

9. 9

   Step 9

   

   Serve the buckwheat cutlets with sour cream or any other sauce, as well as a fresh vegetable salad.