Buckwheat round rissoles


  • 3 tbsp of buckwheat
  • 2.5 glass of water
  • 1/2 of egg
  • 1 tbsp of dairy butter
  • 1 tbsp of sour cream
  • dried breadcrumbs


Boil buckwheat. Cool it slightly. Add 1/2 of an egg and mix. Shape round rissoles from the mass. Roll them in the dried breadcrumbs and fry on either side until they get golden color. Then bake in the oven for 5-7 minutes. Serve round rissoles with sour cream and vegetables.

Enjoy your meal!