Zucchini and buckwheat cutlets

1.Wash and grate the zucchini on a large-mesh grater, put it in a strainer and lightly salt it to drain the juice.

2.We rinse the buckwheat and cook it according to the instructions on the package.

3. we cut the onion into small cubes and fry it with squeezed garlic until it glazes. Put the cooled porridge and onion with garlic into a bowl, add zucchini, egg and season to taste.

4. form the cutlets on a baking sheet lined with baking paper, then bake them at 180 degrees C for about 25 minutes.