In the post I especially want something tasty.
Lovers of cutlets can cook their favorite dish during this period.
There are many recipes for lean cutlets.
They are prepared from vegetables, cereals, legumes, mushrooms and cereals.
To taste, such cutlets are in no way inferior to meatballs, and there is much more benefit in them.
Lean cutlets - the basic principles of cooking
As a binder for traditional cutlets, eggs are used that prevent the cutlets from falling apart during the cooking process.
Eggs cannot be fasted, so they are replaced by semolina, flour or ground oatmeal.
Vegetable meatballs are prepared from raw vegetables, or previously subjected to heat treatment. Vegetables are minced using a food processor or meat grinder. Soaked ground bread, semolina or oatmeal are added to the resulting minced meat. The mass is thoroughly kneaded, cutlets are formed from it and fried.
Groats for oatmeal cutlets are pre-boiled. Then vegetables, spices and herbs are added to this mass and the minced meat is kneaded until smooth.
For piquancy, garlic, fried vegetables, spices and spices are added to lean cutlets. In addition, you can prepare the sauce for cutlets. This dish can be served for lunch or dinner.
1. Recipe for lean cabbage cutlets
Ingredients
breadcrumbs;
cabbage - a kilogram;
cumin and salt;
semolina - half a glass;
pepper and dill;
olive oil - 85 ml.
Cooking method
1. Remove the top leaves from the cabbage and finely chop it with a thin straw. Pour olive oil into a deep cast-iron pan and set it on fire. We spread shredded cabbage into it, pour in a little water and simmer, stirring, for 20 minutes until half-ready.
2. We introduce semolina into the cabbage with a thin stream, stirring continuously so that no lumps form, and continue to simmer another ten minutes.
3. Remove the pan with cabbage from the fire, salt the contents, season with spices and herbs. The resulting mass is transferred to a deep bowl and completely cooled.
4. Wet hands with water and form round or oval cutlets from the cooled mass and bread them in breadcrumbs. Fry in well-heated olive oil until brown on both sides. We serve meatballs with tomato juice, garlic and parsley sauce.
2. Recipe for lean potato patties with nuts
Ingredients
750 g of mashed potatoes;
breadcrumbs;
150 g of walnuts;
lean oil;
200 g of white bread without a crust;
4 cloves of garlic;
bulb;
black pepper;
sea salt.
Cooking method
1. Wash the potatoes thoroughly with a brush and boil in their uniforms. Drain the water, cool the vegetable and peel the thin skin. Pass the potatoes through a meat grinder. Grind the kernels in a meat grinder as well.
2. Soak the bread crumb in water and squeeze. Peel the onion and chop coarsely. Grind bread and onions with potatoes. Clean and grind the teeth through a press into the resulting mass. Season with salt and pepper and mix thoroughly.
3. With wet hands, divide the mass into small koloboks. Form from each cutlet and bread them in breadcrumbs. Fry the patties in well-heated vegetable oil. Serve cutlets with sour cream or sauce.
4. Recipe for lean cutlets from corn
Ingredients
three ears of fresh corn;
ground pepper;
clove of garlic;
sea salt;
a bunch of fresh cilantro;
refined vegetable oil;
chili pepper pod;
60 g of drinking water;
a bunch of green onions;
three quarters of a glass of flour;
30 ml of soy sauce.
Cooking method
1. Boil the corn until ready. Cool and remove corn cobs from the ears. Grind the corn in a blender. Spread in a deep cup.
2. Peel the garlic and pass through the press into the corn. Rinse a bunch of cilantro and finely chop the greens. We clean the chili pepper from seeds and chop it finely. I wash green onions and finely chop. Add everything to the corn mixture. Pour soy sauce here, add flour, pepper and salt. Knead the mixture well.
3. Grease the pan with vegetable oil and put it on the fire. Warm up. Take the corn mixture with a tablespoon and put in a preheated pan. Fry until golden brown, two minutes on each side.
4. We put the finished cutlets on a disposable towel to get rid of excess fat. Serve cutlets with spicy tomato sauce.
5. Lean cutlets of vegetables with green peas
Ingredients
five potatoes;
120 g breadcrumbs;
two carrots;
150 ml of vegetable oil;
cauliflower - 300 g;
3 g of black pepper;
onion head;
can of green peas;
salt;
flour - 125 g.
Cooking method
1. Carrots are thoroughly washed and boiled, without peeling, until soft. Then cool the vegetable, clean and finely three.
2. I wash the potato under the tap with a brush and boil it in its uniform. Drain the broth, and cool the vegetable and clean. Finely chop.
3. We sort the cauliflower into inflorescences, lower it in boiling water and cook for ten minutes. Mashed potatoes with cauliflower in a blender.
4. We clean the onion head, finely chop it and fry it in hot oil, stirring until golden brown.
5. In a deep cup we combine mashed potato with carrots and onion fried.
6. Open a jar of green peas and drain the marinade. We spread the contents in a bowl with vegetables. Pepper, salt and thoroughly knead. Pour the flour and mix again.
7. Wet hands in water, make small patties and carefully bread them in breadcrumbs.
8. Heat a small amount of oil in a pan. We put cutlets in it and fry them on low heat until golden brown on both sides. We serve cutlets with lean mayonnaise or ketchup.
6. Lenten meatballs
Ingredients
kg of carrots;
sprig of dill;
half a glass of semolina;
a sprig of parsley;
half a glass of boiled water;
salt;
5 g of sugar;
80 ml of lean oil.
Cooking method
1. Peel the carrots from the peel, wash it and cut into bars. Transfer the chopped vegetable to the pan, fill with filtered water and put on fire.
2. As soon as the contents of the pan boil, add salt and sugar. Pour in a spoonful of vegetable oil and mix. Turn the heat off and simmer for another quarter of an hour until the vegetable is soft.
3. Pour semolina into the pan gradually, mix and simmer for another ten minutes. Remove the pan from the heat. Transfer contents to a suitable container and cool completely.
4. Divide the mass into portions. Make oval cutlets and flatten slightly. Put the workpieces on a cutting board. Each breaded in breadcrumbs.
5. Heat oil in a pan. Put the patties into it and fry them over low heat until golden brown. Serve cutlets with spicy or sweet sauce.
7. Lenten oatmeal cutlets
Ingredients
a glass of oatmeal;
60 ml of vegetable refined oil;
half a glass of boiling water;
three fresh champignons;
black pepper;
potato;
salt;
onion head;
fresh greens;
a couple of cloves of garlic.
Cooking method
1. Pour oatmeal into a cup, pour boiling water over them, mix and cover. Leave the flakes to swell for about 20 minutes.
2. Peel, wash and grate the potatoes. Chop the peeled onion in the same way as the potatoes. Remove the thin skin from the mushrooms, rinse and chop the mushrooms finely. Finely chop the greens. Peel and chop the garlic cloves through a garlic squeezer.
3. Add all prepared vegetables and mushrooms to the swollen oatmeal, season with pepper and salt and knead thoroughly. It should turn out not too thick, but not liquid mass.
4. Using two spoons, make cutlets and put them in a pan with hot oil and fry on one side until golden brown. Now turn the patties over, fry for another minute. Then reduce heat to a minimum, cover and simmer another five minutes.
8. The recipe for lean cutlets "Lean duet"
Ingredients
300 g of beans;
breadcrumbs;
two large onion heads;
salt;
carrot;
spice;
300 g of champignons;
greenery;
50 ml lean mayonnaise;
30 flour;
two cloves of garlic.
Cooking method
1. Peel and chop a quarter onion with rings. Peel the carrots coarsely. Sauté the vegetables in preheated vegetable oil, stirring constantly, until golden brown.
2. It is advisable to pre-soak the beans. Boil the beans until soft. Drain the broth, and the beans completely cool. Combine the vegetable fry with boiled beans. Grind everything through a meat grinder with herbs and peeled garlic.
3. Season the resulting mass with spices and salt. Knead everything thoroughly until smooth. Blind the cutlets, roll them in breadcrumbs and fry on both sides until golden brown.
4. Peel the mushrooms, finely chop and fry with finely chopped onions until golden brown. Sprinkle everything with flour and mix. Now add lean mayonnaise and mix thoroughly. Dilute with boiled water to the desired consistency and salt. Bring the sauce to a boil. Serve the patties by pouring them with mushroom sauce.
9. Lean cutlets of rice and zucchini
Ingredients
a bag of rice;
olive oil;
200 g of young zucchini;
black pepper;
six stalks of green onions;
salt;
80 g of wheat flour.
Cooking method
1. Boil the rice following the instructions on the package. We use rice in bags, as it is easy to cook, and it always turns crisp and tasty. Dip a bag of rice in slightly salted boiling water and cook for a quarter of an hour. Then remove it and cool.
2. Wash the young zucchini, wipe with a napkin and grate the grater on a fine pigment. Rinse the onion, shake off excess moisture and chop finely. Add the onions to the zucchini. Put rice from a bag here. Season with salt and pepper. Chop everything with flour and knead the mass thoroughly.
3. Form round cutlets from the resulting mass and fry them on both sides until golden brown. Serve cutlets with canned peas or corn.
Lean cutlets - tips and tricks
After you chop raw vegetables for cutlets, leave them for a while, then squeeze them carefully so that the stuffing does not turn out to be liquid.
For lean oatmeal cutlets, it is better to use small instant flakes.
If the minced meat turned out to be liquid, add semolina, boiled rice or mashed boiled potatoes to it.
Make small meatless meatballs to make them easier to turn.
