Salty caramel buckwheat in the spirit of left overs

Healthy snacks
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Salty caramel buckwheat in the spirit of left overs

Recipes from different regions of the world are a must-have topic in our kitchen. Wonderful people pass through it, and each of them leaves a mark on it. Of course, we wouldn't be ourselves if we didn't make small changes when recreating these delicacies :)

 

Today, on the Gryczanki wallpaper, which was once cooked by our good friend Ola, who comes from Ukraine. It is a perfect dish in the spirit of left overs, i.e. leftovers that have remained from other meals. We have turkey breast in the fridge, the rest of the soaked forest mushrooms, some buckwheat and a little peas.

 

We mixed it all together with the addition of GOOD JAR® full of peanut paste - salted caramel. We formed chops and fry them in oil with butter ... Well, two dishes in one. Tasty, nutritious and our way. It is worth a try.

Preparation:
45 minutes
Number of servings:
4
Components:
  • minced turkey breast free range farming
  • cooked buckwheat the same amount as turkey
  • bunch of green pea
  • bunch of bolete mushroom (soak before)
  • 1 onion
  • grain of pepper
  • grainf of salt
  • 1 egg from free range hen
  • breadcrumbs
  • bunch of favourite herbs
  • 1 tablespoon of Peanut Paste salted caramel
  • frying oil
  • drawn butter
  • 3 cloves of garlic
Preparation:
1

mix turkey with buckwheat, finely chopped onion, chopped mushrooms, peas, egg

2

add pepper and salt, add your favorite herbs

3

gently mix everything, heat the oil in a frying pan with a little clarified butter

4

form patties and roll them in breadcrumbs if you like

5

fry until golden brown

6

after frying, you can drain the excess fat by arranging them on a plate lined with a paper towel

7

can be served with a salad, but they are already very filling and basically do not need company :)

 

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