Properly rinse the buckwheat, cook through in the ratio 150g of buckwheat to 300ml of water. Cook until soften and there is no water left. Cool the buckwheat.
Peel and mince the meat and one big onion. Combine the onion with mince meat. Peel, core and chop 3 garlic cloves. Combine it with mince meat along with egg and cooled buckwheat. Stir the mix up.
Add the salt and pepper to taste. Shape the same size cutlets of mince meat, dip them into flour, and fry in the frying pan from both sides until they have a golden crisp.
If you are going to serve hrechaniks with garlic sauce, then you need to cook them through.
Take garlic, mayonnaise or sour cream, herbs to make a garlic sauce. The proportion is up to the cooker. Chop the garlic and herbs; combine with mayonnaise or sour cream.
For tomato sauce, brown chopped onion in vegetable oil, and then add the grated carrots, and continue frying.
Put the crispy hrechaniks in the frying pan with onion and carrot, and then pour tomato paste diluted with water. Braise with lid on until ready, or bake in oven.
Put the dish onto the lettuce leaves and dress with herbs, serve complemented with salad or vegetables.