Buckwheat porridge fritters with cheese

Prepare all the ingredients.

Choose cheese according to your taste. I will use mozzarella.

The amount of onion, if desired, can be increased.

Rinse buckwheat well under running water, pour in a pot of cold water (375 ml). Sprinkle in salt to taste.

Put the pot on the fire and bring the water to a boil. Boil the buckwheat on a low heat, stirring occasionally, for 15-20 minutes, until tender.

Peel and dice the onions. Fry onion in vegetable oil (20 ml) for 8-10 minutes, until lightly golden.

When the water is absorbed and the buckwheat becomes soft, turn off the fire. Slightly cool the porridge to a warm state.

Whisk the egg with 1 pinch of salt.

Add the egg to the buckwheat porridge and stir.

Add the fried onions and stir to combine.

Grate the cheese on a medium grater. Add the cheese shavings to the buckwheat and mix.

Add flour, salt and pepper. Stir to mix.

I got a thick mass, which lends itself perfectly to molds.

Heat a frying pan with vegetable oil. Take a portion of buckwheat mass with a spoon, form a flatbread and place it in the heated oil. If you get a more liquid batter, then spoon it directly onto the pan.

Fry the fritters over medium heat for 3 to 4 minutes on each side, until golden.

Place the fritters on a paper towel to soak up any excess oil.

Buckwheat porridge fritters with cheese are ready.

They can be served on their own with sauce and a salad of fresh vegetables.

Bon appetit