Buckwheat with Turkey Cutlets and Tomato Gravy

Sort through the buckwheat groats, rinse them and pour in 450 ml of water. Add half of the salt, bring to a boil, cover with a lid and cook over low heat for 15–17 minutes, until the water is absorbed. Remove from heat and let stand covered for 10 minutes.

Finely chop one onion. In a bowl, combine the ground turkey, egg, half of the chopped onion, breadcrumbs, half of the salt and black pepper. Mix for 2–3 minutes until the mixture is smooth, then let it rest for 5 minutes.

With damp hands, shape the mixture into 8 equal cutlets. Preheat the oven to 200 °C, line a baking sheet with parchment, brush it with half of the oil and arrange the cutlets on it. Brush the cutlets with the remaining oil.

Bake the cutlets for 18–20 minutes, carefully flipping once after 10 minutes. They should be cooked through with no pink meat inside.

For the gravy, finely dice the second onion and grate the carrot on a coarse grater. In a skillet, sauté the vegetables over medium heat for 5–6 minutes, until softened.

Add the tomato paste to the vegetables, stir and heat through for 1 minute. Pour in the remaining water, season with the remaining salt and black pepper, and simmer covered for 8–10 minutes.

Divide the buckwheat among plates, place the cutlets alongside and spoon the hot tomato gravy over them.