Minced meat patties with buckwheat

Mix minced meat with boiled buckwheat etc. and shape the patties. Prepare the spade with tomato puree, strong paprika puree and water. The bruth is poured over the steaks which are placed in an oven-safe form. Fry in the oven for approx. 25-30 min.

Bring forward for 4 people.  

 1. 400 grams Minced meat.

 2. 1 dl boiled Buckwheat.

 3. 1/2 cup chopped parsley.

 4. 1 Egg.

 5. 1/2 tsp Salt. (or to taste).

6. about 2 teaspoons ground black pepper.

 7. 1 tablespoon strong Paprika puree (change to mild if you want).

 8. 2-3 tbsp Tomato puree.

 9. 3-4 dl Water.

10. 1 pc. Carrot medium size. 

11. 1 pc. Medium yellow onion.

Cooking.

1. Take a saucepan with 2 dl cold water, add 1/2 dl dry buckwheat groats, and cook on low heat for approx. 8-10 min.

2. Roughly grate a carrot and chop the onion quite finely and brown them together in a frying pan.

3. Mix the ingredients for firm steaks and shape them so that they become a little thick and oblong.

4. Make a puree mix by mixing the strong paprika puree and tomato puree with 3-4 dl of water in a bowl. The bruth is poured over the steaks, which are placed in an oven-safe form. Then roast in the oven at 210°C, fan oven (regular oven, approx. 230°C, ) for approx. 25-30 min.

Serve with, for example, boiled buckwheat, bulgur, couscous, potatoes or raw rice and salad as an aperitif.

Tip! 

Instead of water, use the broth from boiled beetroot when you still prepare the Neutral method's beetroot salad or mushroom broth if you cook mushrooms.