Vegetable cutlets

Vegetable cutlets are another type of minced meat dish. They can be prepared from almost any vegetables that are currently on hand.

Vegetable cutlets are loved not only by vegetarians. This is an excellent dietary and Lenten dish that will diversify our table on weekdays and holidays. Vegetable cutlets are recommended for gastritis with insufficient secretion and low acidity of gastric juice, chronic intestinal diseases, diseases of the liver, gall bladder, kidneys, cardiovascular system, and inflammatory processes in the body. Excellent for baby food too. In all these cases, vegetable cutlets need to be steamed.

Serve cutlets with sour cream on lettuce leaves.

Cabbage cutlets

Required: 500 g cabbage, 100 ml milk, 2 eggs, 2 tbsp. spoons of semolina or flour, salt, breadcrumbs, vegetable oil.

Finely chop the cabbage and place in a saucepan. Pour milk into it and simmer until tender over low heat. When the cabbage becomes soft and the milk has almost evaporated, beat in the eggs and stir very quickly so that the eggs do not cook in the hot mixture. Immediately add semolina or flour and salt. Mix.

Form cutlets, bread them in breadcrumbs and fry in butter or vegetable oil.

To be continued…

Do you agree that any diet program must be tasty? And it is right. After all, constant infringement of oneself in all taste preferences can lead to depression. Today we will talk about vegetable cutlets. This is a healthy and tasty vegetarian dish, which is quite often found in the kitchens of many housewives.

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Vegetable cutlets, photo

Vegetable cutlets, recipes

In fact, the number of recipes for preparing this original dish is growing every day. And this is not surprising. Vegetable cutlets are prepared very quickly and do not require special expenses. Almost always, you can easily find the main ingredients for lean cutlets in your kitchen. Let's look at the recipe for the most popular versions of this dish.

Steamed vegetable cutlets made from peas

Product composition:

500 grams of peas;
100 grams of semolina;
2 medium onions;
vegetable oil;
3 tablespoons of premium wheat flour;
spices to taste;
2 eggs.

Cooking instructions:

Boil semolina porridge and peas until tender.
Mix the peas and semolina thoroughly and mash with a fork until smooth.
Chop the onion, fry and add to the resulting mixture.
Add flour, spices, eggs and mix everything.
Form medium patties and carefully place them in the steamer. Cooking time is approximately 20–30 minutes.

It is best to serve pea cutlets hot with herbs and sour cream. They turn out aromatic and very tasty. This recipe is also suitable for baking in the oven and frying in a pan.

Vegetable cutlets in the oven from cauliflower

You will need:

cauliflower, 1 medium head;
chicken egg, 1 piece;
breadcrumbs;
2 tablespoons flour;
spices.

Recipe:

Disassemble the cabbage into small inflorescences and boil in salted water until half cooked, let cool.
Chop the cabbage and add the egg, flour, and spices. Mix thoroughly.
Form cutlets from the resulting mixture, rolling each one in breadcrumbs.
Place the cutlets on a baking sheet heated with oil and bake until done. Don't forget to turn the cutlets on both sides sometimes.

Vegetable cauliflower cutlets go well with fresh salads and various white sauces.

Vegetable cutlets in a slow cooker made from potatoes and rice

To prepare this dish you will need the following ingredients:

one multi-cup of rice;
3 medium potatoes;
one medium carrot;
bulb;
vegetable oil;
spices to taste;
greenery;
1 egg.

How to cook:

Pour the washed rice into a multi-cooker pan and fill with 5 multi-cups of water.
At the same time, place the steamer on top of the rice and evenly place the quartered potatoes there.
Select the “Steam Boiler” function and wait until the program finishes (approximately 30 minutes).
Mash the steamed potatoes with a fork and add rice to it, mix everything very thoroughly.
Using the “Frying” program, sauté the onions and carrots until golden brown and combine the frying with the previously obtained minced meat.
Add herbs, egg, spices.
Turn on “Frying” and when the oil is hot enough, place small cutlets in a multi-cooker frying pan with a tablespoon.
Frying time is approximately 10 minutes.

Vegetable cutlets made from potatoes and rice are tender and very juicy. Prepare tomato sauce for them according to your taste and serve as a separate dish slightly cooled.

Vegetable cutlets, reviews

This wonderful dish has two undeniable advantages - speed of preparation and low calorie content. Therefore, vegetable cutlets, of which there are countless recipes with photos on the World Wide Web, will appeal to everyone who wants to lose weight or reduce the meat content in their diet. But before you start preparing these wonderful delicacies, check out a few tips from housewives experienced in this matter:

To ensure that the cutlets are lean and tender in taste, do not exceed 180 degrees when baking and use parchment instead of butter.
Be sure to wet your hands in cold water when shaping the patty. This will greatly simplify and speed up the cooking process.
If you use a frying pan for frying, then after a crust has formed on both sides, cover the cutlets with a lid, add a little water and simmer over low heat. In this case, your dish will be juicy and soft.

vesdoloi.ru

Vegetable cutlets are one of the simplest and healthiest dishes with which you can diversify your diet and children's menus. They will also be an excellent addition to meat dishes. There are a lot of options for such cutlets; they can be made from almost any vegetable.

Diet recipe

This low-calorie vegetable cutlet recipe is suitable for those on a diet. These cutlets can be safely given to children.

Products:

350 g cabbage (white);
1 egg;
100 g carrots;
120 g onion;
If desired, you can add 10 g of any greens.

Time required: 40 min.

Calorie content per 100 g: 42 kcal.

The egg is boiled and shelled. Carrots and onions are peeled, washed and cut. The egg is also cut into cubes. Place the egg, carrots and onions in a blender container and blend until pureed.

Also in a blender, but separately from other vegetables, chop the cabbage (but you can just chop it very finely with a knife so as not to overdo the chopping).

The cabbage is mixed with the rest of the rolled vegetables, and small cutlets are formed from the vegetable mass with your hands. Fry them in a frying pan (it is better to choose dishes with a non-stick coating so as not to use oil) in turn on each side. The stove needs to be turned on at a low temperature. The readiness of the cutlet is determined by the cabbage - it will become soft.

The dish can be sprinkled with chopped herbs.

Cutlets with cabbage, carrots and semolina

Another recipe for a low-calorie dish is cutlets made from vegetables and cereals.

Products:

200 g white cabbage leaves;
100 g carrots;
2 eggs;
50 g plant. oils;
60 g semolina;
3 g each of salt and pepper;
3 tbsp. l. breadcrumbs for breading.

Production time: 1 hour.

Calorie content per 100 g: 187 kcal.

Cabbage leaves are washed and cut into thin strips. The carrots are peeled, washed and coarsely grated. Turn on the stove (the temperature is set to medium), put a pan of water on it (about 1.5 cups), add oil, add carrots and cabbage. Close the lid and wait until the cabbage becomes completely soft. You need to stir the vegetables periodically. It usually takes 20 minutes for the cabbage to be ready.

After the cabbage is ready, gradually add semolina to the vegetables, while constantly stirring the liquid with a spoon. Reduce the temperature and cook for 10-15 minutes.

Cook over low heat for about 10-15 minutes, so that the semolina is completely boiled. After the semolina is ready, cool the mixture, break eggs into it, add salt and pepper. Form cutlets and roll them in breadcrumbs.

Then fry in a frying pan with vegetable oil on each side until a light brown crust is obtained.

Cutlets with rice and vegetables

This recipe is interesting because it uses a harmonious combination of mushrooms and vegetables. Rice makes the dish very filling.

Products:

100 g canned champignons;
1 piece of onion, carrot, zucchini;
1 tbsp. rice (white, long or round grains);
1 egg;
2 tbsp. l. volume. pasta and low-fat sour cream;
salt to taste.

Time required for cooking: 1 hour.

Calorie content per 100 g: 89 kcal.

Mushrooms, onions, zucchini are finely chopped. You can also grate carrots using a fine grater. Rice is mixed with mushrooms and vegetables, egg and salt are added, and everything is mixed again. A small amount of water is boiled in a saucepan and balls made from rice and vegetables are placed in it.

Add sour cream and tomato paste there and stir the water. Simmer the cutlets under the lid for 10-15 minutes.

Beet cutlets with carrots

Beets contain many useful substances that are perfectly preserved in cutlets made from them.

Products:

2 pcs. beets (take not very large ones);
1 piece each carrots, onions, eggs;
2/3 tbsp. crushed crackers;
2 cloves of garlic;
rast. any oil for frying;
salt and pepper.

Cooking time: 2 hours.

Calorie content for 100 g: 90 kcal.

Boil the beets until tender. Onions and carrots are chopped with a knife or using a grater, garlic is crushed or grated finely. Carrots with onions and garlic are fried in oil for 5 minutes. Allow the boiled beets to cool, remove the skin and grate.

Beets, carrots with onions, egg, semolina (raw) and salt and pepper are mixed in a bowl. Set aside for 10 minutes, then roll vegetable cutlets made of carrots and beets on all sides in breadcrumbs and fry in a frying pan for 5 minutes on each side.

Vegetable cutlets

The oven preserves the beneficial properties of vegetables well, and cutlets cooked in it turn out to be less caloric.

Products:

200 g each of cabbage and carrots;
300 g potatoes;
100 g onion;
70 g sifted wheat flour;
150 g long grain or round rice;
2 cloves of garlic;
1 tbsp. l. rast. oils;
2 g salt.

Time it takes to cook: 1.5 hours.

Calorie content per 100 g: 121 kcal.

Chop the onion and carrots, fry a little in oil. Mix onions, carrots, finely chopped cabbage and grated coarsely raw potatoes. Add rice (not cooked, but washed), then stir.

The mass is mixed, salted and set aside for half an hour. Then cutlets are made from vegetables with rice, rolled in flour and laid out on a baking sheet, which should be greased with oil. You need to cook cutlets with vegetables in the oven for half an hour (at 180 degrees).

Read how to make tender snacks

shrimp rolls

Try this dish.

Take note of the recipe for juicy cottage cheese with semolina in the oven or in a slow cooker.

You will find the recipe for delicious and juicy squid cutlets here.

Cutlets with zucchini, onions and meat

You can also add more vegetables to meat cutlets. Then the taste of a familiar dish is revealed in a new way.

Products:

450g mixed pork and beef mince (not too fatty);
1 zucchini;
100 g onion
1 tbsp. spoon of any plant. oils;
1 tbsp. decoys.

Cooking time: 1 hour.

Calorie content for 100 g: 200 kcal.

Wash the zucchini, cut off the peel, and grate it (removing large seeds first). Grind the onion in a blender or meat grinder. Add zucchini, semolina (raw), salt, and onion to the minced meat. Make meat cutlets with vegetables and fry them for 5-7 minutes with vegetable oil, turning them over to the other side in the middle of the process.

Making Delicious Steam Balls

Steamed vegetables turn out very tender and retain more beneficial properties than when fried. And the meat will not be so heavy on the stomach. Therefore, we suggest you prepare chicken cutlets with steamed vegetables.

Products:

500 g chicken fillet;
2 pcs. onions and zucchini;
0.5 pcs. sweet pepper;
1 egg;
4 stalks of green onions.

Time to make cutlets: 1 hour.

Calorie content for 100 g: 90.5 kcal.

Onions, zucchini, peppers are peeled and cut into small cubes. Green onions are also finely chopped. The meat is mixed with onions in a blender. Then combine with the rest of the products (the egg is added raw). Roll the resulting minced meat into balls and place them on the grill of a multicooker or steamer. Cooking time depends on the machine model. Usually it does not exceed 40 minutes.

Vegetable cutlets are easy to prepare, and there should be no difficulties in making them. All products used in the preparation of this dish must be fresh and not spoiled. Vegetables must be washed thoroughly and, if necessary, peeled.

To make it easier to roll balls of minced vegetables and to prevent them from sticking to their hands, housewives usually moisten them with cold water. Cutlets that are too large can fall apart and collapse during frying or boiling, so it’s better to make them medium.

The crispy crust makes the cutlets more beautiful. For it to appear, you need to roll them in breadcrumbs and semolina. Flour is suitable for these purposes when baking a dish in the oven.

Interesting flavor combinations can be achieved by using fresh herbs when preparing cutlets. Don't be afraid to try different combinations of vegetables to create a new and interesting dish. For cutlets, in addition to those already indicated in the above recipes, you can use vegetables such as turnips, broccoli, cauliflower, pumpkin and many others.

When serving, you can decorate vegetable cutlets with herbs, serve them with sour cream, yogurt, nut or mustard sauces.

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Soy cutlets

Appetizing soy cutlets will satisfy your stomach no worse than meat cutlets!

Bean cutlets

Magnificent Lenten cutlets that can be served on holidays.

Pumpkin cutlets

A very healthy and easy to prepare pumpkin cutlet recipe!

Mushroom cutlets

Juicy, tender and very appetizing! Pamper your family with some delicious food!

Draniki Mix

These pancakes made from potatoes, eggplant, paprika and onions will win everyone's heart!

Nut cutlets

If you don't like meat, then these nut cutlets are just for you!

Chickpea cutlets

Delicious vegetarian chickpea cutlets - just a fairy tale!

1000.menu

Vegetable cutlets are really tasty if you cook them correctly. The main thing is to know the recipes and the secrets of their preparation.

What are the benefits of such food?

Vegetable cutlets can be prepared not only by those on a strict diet. This dish should be on the menu of all people who are trying to maintain a healthy diet. It is also advisable for people with various chronic diseases to eat dietary cutlets - they are a healthy and light food that provides the body with vitamins and does not require a lot of energy to digest.

In addition, preparing this food does not take too much time and does not require expensive products.

You can change the recipe to your taste, using rice or semolina instead of buckwheat, and water instead of milk. You can also add various spices, garlic and onions to your food. And the finished food can be served with a variety of spicy or mild sauces that will highlight the special taste of the cutlets.

How to cook carrot cutlets?

The main secret of an appetizing dish is the taste of carrots, and not the cooking method.

There are several tips to help you choose juicy, tasty carrots, which will make a very tasty dish:

it should be strong, smooth, without bends or depressions;
the tops should be small - this means that the core of the root crop is also small;
choose medium-sized carrots - they absorb less nitrates than large ones;
a root vegetable with spots and cracks cannot be tasty;
growths on carrots mean that they have absorbed a lot of harmful substances.

For cooking, it is better to choose light orange carrots. To enhance the taste of the dish, the root vegetable should be peeled and grated not before cooking, but several hours before.

Many people believe that food tastes better if it is made from boiled carrots. You can change the recipes for dietary carrot dishes given below to suit your taste: vary the amount of salt and spices, changing flour for semolina, adding additional ingredients. Only by experimenting can you find the perfect carrot cutlet recipe for your family.

Recipe for carrot diet cutlets

You should take half a kilo of carrots, 50 ml of milk, two tablespoons of semolina, 1 egg and some breadcrumbs. First you need to grate the carrots, then put them in a saucepan, add milk and steam for 10 minutes. Then carefully pour in the semolina and mix. Then cover the saucepan with a lid and simmer the carrots and cereal for about 5 minutes. Then add the egg and salt to the mixture, mix and form cutlets, which should be dipped in breadcrumbs.

Recipe with flour

Grate half a kilo of peeled carrots on a coarse grater, mix with three eggs and salt. Add flour until the mixture becomes thick, like regular minced meat.

With cottage cheese and milk

Half a kilo of carrots needs to be cut into strips, this mass is placed in a pan and 100 ml of milk is poured.

Then the mixture should be simmered for about half an hour, after which it should be mixed with half a glass of semolina and allowed to stand for another 10 minutes.

When the mass has cooled, you need to add one egg to it, mix and form cutlets with a notch in the middle. At the same time, you need to mix 100 g of cottage cheese with one egg and three tablespoons of sugar. The curd mass is placed into the cutouts of the cutlets, after which the dish must be fried in butter.

With zucchini and flour

Grate two hundred grams of carrots and six hundred grams of zucchini. Finely chop some parsley and onion and mix with vegetables. Add two eggs and two tablespoons of flour to the mixture. After this, form balls and prepare the dish.

How to cook cabbage cutlets?

Cabbage cutlets are a delicious, appetizing dish that is easy to prepare. This dish can be used both as a main dish and as a side dish.

When choosing cabbage, be careful and follow our advice:

take small heads of cabbage - this way the whole cabbage will be used and will not dry out in the refrigerator;
do not take a vegetable whose leaves have clearly been cut off - that means it is stale and tasteless;
the base of the vegetable should not have a yellow or gray tint;
cabbage leaves should be hard and elastic;
There should be no black, brown or yellow spots on the vegetable.

Don't worry that tough cabbage leaves will be difficult to chew. Just remember the cabbage well with both hands after slicing. You can prepare simple or carrot-cabbage dishes from cabbage leaves. This vegetable also goes well with zucchini, eggplant, and squash.

Carrot and cabbage cutlets

Two hundred grams of carrots should be grated on a coarse grater, and the cabbage should be finely chopped.

Mix the vegetables in a saucepan, pour in 100 ml of cream and simmer for half an hour, stirring.

Then add two eggs to the mixture and add semolina until the mixture becomes thick and add salt. You can begin to form the cutlets when the mixture has cooled a little and swelled.

Dietary cabbage cutlets

Finely chop a pound of cabbage, place it in a saucepan, add two tablespoons of vegetable oil, and simmer a little over low heat. There is no need to add water - the cabbage will give a lot of juice and it will be tastier. After 25 minutes, add two tablespoons of semolina to the pan, add 100 ml of water and stir. After 10 minutes, add salt and let the mixture cool. Then form cutlets, dip them in breadcrumbs and fry.

Recipe for cabbage cutlets

A pound of cabbage should be finely chopped and stewed in vegetable oil. Then mix the cabbage with three tablespoons of buckwheat and an egg, add salt and squeeze the juice of two garlic cloves into the mixture. Form the mixture into balls and fry until crispy over low heat. This food can be served with mushroom, sour cream, or cheese sauce.

Cutlets in chicken broth

Half a kilo of cabbage must be washed and cut. Pour 100 ml of chicken broth and 500 ml of milk into a saucepan, add salt. In this liquid, the cabbage should be boiled until soft, after which you should pour a spoonful of semolina into the pan and cook for another 10 minutes. Add two eggs and spices to the resulting mass. Make balls from the mixture and roll them in breading.

With tomato paste and herbs

Grind a pound of cabbage in a blender and then simmer with a spoonful of tomato paste for about 10 minutes. Then add two chopped zucchini to the pan and simmer until tender. While the vegetables are cooking, cook a glass of rice until sticky, then mix with the vegetables and add two eggs. Form balls from the mixture.

How to cook buckwheat cutlets?

Diet cutlets made from vegetables are tasty, but they are low in protein. Therefore, it is advisable to prepare buckwheat dishes by mixing porridge with fish, vegetables, and meat. The lowest calorie ones will be vegetable cutlets with buckwheat.

They have a pleasant taste, crispy crust and amazing aroma. And what is important when dieting is that this food provides the necessary substances for hair, nails and skin. Therefore, your appearance will not deteriorate at all due to your diet.

Buckwheat dietary cutlets

First you need to boil the buckwheat so that you get about two glasses. You should also grate three raw potatoes and one carrot. Mix the porridge with grated vegetables, salt the mixture, add dill and parsley to it. Form the mixture into balls and fry the buckwheat cutlets in vegetable oil until crusty.

With carrots and onions

Chop one large onion and one carrot and fry in vegetable oil. Mix two glasses of boiled buckwheat with vegetables, break one egg into the mixture, add salt. Form balls and fry them until a crust forms.

As you can see, diet food is a tasty, varied diet. Making a mouth-watering meal is easy, and best of all, the fancy side dishes are inexpensive.

24.01.2019

For some reason, many have never even tried vegetable cutlets. But in vain! This dish deserves the attention of every housewife. These cutlets have a unique taste. In addition, they are low in calories, which allows them to be included in the diet menu. So, let's study the recipe for vegetable cutlets in the oven.

Vegetarian cutlets are prepared from various vegetables, such as:

potato;
white cabbage;
carrot roots;
onion;
beet;
beans and peas;
eggplant;
pumpkin pulp;
zucchini, etc.

On a note! Cutlets made with assorted vegetables are delicious.

Vegetable cutlets are fried in a frying pan. However, with this method of heat treatment, they absorb a lot of oil, as a result of which their calorie content increases. In the dietary version, vegetable cutlets are baked in an oven or steamed.

To prepare minced meat, vegetables must be chopped. Eggs, spices and salt are added to it. And in order to hold all the ingredients of the minced meat together, semolina, sifted flour or breadcrumbs are added to it.

On a note! If the cutlets are prepared from beets, as well as white cabbage and eggplants, they must first be fried.

Diet cutlets in the oven: a recipe based on assorted vegetables

If you serve these cutlets for a festive feast, none of your guests will guess what products they are made from. The basis of this dish is vegetables - potatoes, onions and carrot roots, as well as rice cereal. And how many advantages it has! This means low cost, minimal investment of time and effort, and unique taste!

Ingredients:

potatoes - four tubers;
carrot root vegetable (large);
garlic cloves – 2-3 pieces;
salt;
laurel leaves - two pieces;
onion - one head;
parsley (stalks);
rice cereal - one glass;
egg.

Preparation:

Beet cutlets provide incredible benefits to our health. It's easy to prepare them. First, boil the beets until tender. You can do this in a saucepan on the stove or in a steamed slow cooker.

Peel the boiled beets and grate them on a fine grater. Add chopped onion to the beets, as well as chopped garlic cloves. Add salt and black pepper. Salt the minced vegetable mixture and sprinkle it with lemon juice. Then the cutlets will not have a bland taste. Add a couple of spoons of sifted flour or semolina. Mix into a homogeneous mass. Leave the minced meat for fifteen minutes, and then form the cutlets and bake them at one hundred and eighty degrees for thirty minutes.

On a note! Carrot cutlets are prepared in the same way. A recipe for oven-baked diet cutlets will help you out when you need to stick to a Lenten menu.

As practice shows, at first unusual vegetable cutlets are perceived by everyone as some kind of exotic. But pretty quickly this dish takes a strong place in the family menu. Of course, it’s economical, tasty, and easy to prepare! And some tricks will make vegetable cutlets even tastier!

Culinary tricks:

To prevent the cutlets from spreading on the baking sheet during baking, an egg is introduced into them. You need to sculpt the blanks with wet hands, pressing the minced mass well.
The cutlets will be covered with a golden brown crust if you roll the pieces in breadcrumbs or semolina.
More vitamin components in the cutlets will be preserved if they are not heat treated for too long. Don't be afraid that they will remain raw, because they do not contain meat ingredients.
Make vegetable cutlets that are not too large in size so that they bake faster and better.
Sour cream or cream sauce, a blend of seasonings, and herbs will help complement the taste of vegetable cutlets.
Vegetable cutlets can be served both hot and cold. They have no fat, so they will be delicious even when cooled.

As you know, cutlets can be made not only from minced meat. Even in ancient times, during fasting, people ate exclusively plant foods and learned to cook vegetable cutlets. From those times, simple and tasty recipes with photos remained and have survived to this day. Then our contemporaries supplemented the recipes with new Lenten delicacies. And times of crisis, when meat is unaffordable for many, have made their own adjustments. This is how cutlets from eggplant, cabbage, carrots, onions, zucchini and so on appeared.

Adherents of a vegetarian diet received such vegetable cutlets with a bang and began to practice them everywhere in various vegetarian cafes and home kitchens. We invite you to look at recipes with photos in our section and choose the most suitable options for you, and there is plenty to choose from. Just look through the pages of the section and make sure that even without meat you can prepare many different cutlet-themed vegetable dishes for your household.

For example, prepare eggplant slices in a potato coating for lunch. It's simple, tasty and not at all expensive. For 2 eggplants, take half a kilo of potatoes, 1 medium-sized onion, salt, ground pepper a little (depending on your preferences), a couple of tablespoons of flour. If you are not fasting, then add 2 eggs; if you need a completely lean dish, add a spoonful of starch.

Grind all products except potatoes through a meat grinder, add salt and sprinkle with pepper. Separately, grate the potatoes coarsely and squeeze out the excess skin. Next, just take a handful of potatoes, spread them on your palm, put the eggplant mince in the middle, and form a cutlet. Fry in oil, and your eggplant vegetable cutlets are ready. You can also make vegetable gravy for them, so they will be juicier.

Cabbage cutlets are a wonderful option for a cheap dinner, simple and tasty, without extra financial costs, and not long in time. For a kilo of cabbage, 1 egg, half a cup of flour, salt, pepper, butter - that’s all the ingredients. You can add chopped greens. Lightly boil the cabbage, cutting it into several pieces. Drain the water, let it cool, and also twist it, as in the first recipe. Further according to the scheme: egg, salt, pepper, measured amount of flour, form cutlets and fry. You can top it with sour cream or vegetable gravy.

This principle is used to make carrot and onion cutlets, from zucchini, cauliflower, and from buckwheat porridge with potatoes. And it’s also delicious - made from oatmeal, onions, potatoes, carrots, with the addition of nuts. Cheap, satisfying and simple. Bon appetit!

24.06.2019

The most delicious zucchini cutlets with rice

Ingredients: zucchini, rice, dill, onion, egg, salt, pepper, vegetable oil

Nutritious and healthy zucchini cutlets with rice are good both on their own and as a side dish for meat dishes. This dish will appeal to both adults and children - everyone will eat the cutlets with pleasure!

Ingredients:
- 200 g zucchini;
- 100 g boiled rice;
- 3-4 sprigs of dill;
- 60 g onions;
- 1 egg;
- salt to taste;
- pepper to taste;

21.06.2019

5 recipes for unusual cutlets that can be prepared using a Moulinex meat grinder

Ingredients: leeks, zucchini, eggs, potatoes, butter, Jerusalem artichoke, cauliflower, celery, coconut milk, spices, lentils, bread, onions, carrots, chickpeas, garlic, spices, oatmeal

Cutlets can be made not only from meat. Cutlets made from Jerusalem artichoke, cottage cheese or oatmeal are a small part of which you can make tasty and satisfying cutlets.

20.06.2018

Carrot cutlets like in kindergarten

Ingredients: carrots, egg, sugar, flour, butter, sour cream, salt

Many of us remember the taste of carrot cutlets from kindergarten. I described in detail how to prepare them for you in this recipe.

Ingredients:

- 2 carrots;
- 1 egg;
- 1 tbsp. Sahara;
- 2-3 tbsp. flour;
- vegetable oil;
- 1 tbsp. sour cream;
- a pinch of salt.

12.03.2018

Ingredients: beets, flour, egg, salt, sour cream, butter

Tender and very tasty beet cutlets can be an excellent breakfast or dinner for the whole family. You can serve them with seasoned natural yogurt or low-fat sour cream. How to cook cutlets, see the recipe with photos.

Products for the recipe:
- half a kilo of beets,
- 4-5 tablespoons of flour,
- one egg,
- salt - to taste,
- sour cream - 50 g,
- vegetable oil for frying.

05.03.2018

Beetroot cutlets like in kindergarten

Ingredients: beets, egg, semolina, garlic, salt, pepper, oil

Now I will tell you how to prepare very tasty beet cutlets, which almost all of you remember from kindergarten.

Ingredients:

- 2-3 beets,
- 1 egg,
- 100 grams of semolina,
- 3 cloves of garlic,
- half tsp salt,
- ground black pepper,
- 30 ml. sunflower oil.

27.02.2018

Lenten potato cutlets

Ingredients: potatoes, salt, flour, vegetable oil

Today we will prepare very tasty, satisfying lean potato cutlets. This dish is easy to prepare and quite quick.

Ingredients:

- potatoes - 5 pcs.,
- salt,
- flour - 1-2 tbsp.,
- vegetable oil - 2 tbsp.

21.02.2018

Delicious onion cutlets

Ingredients: onions, eggs, garlic, semolina, flour, salt, pepper, vegetable oil

Among vegetable cutlets, onion cutlets are the leaders in their simplicity and cost-effectiveness. They turn out very tasty and satisfying, and you can prepare them quickly and easily. Try it for you too. and your family will definitely love them!

Ingredients:
- onions - 250 gr;
- egg - 1 pc;
- garlic - 1 clove;
- semolina - 2 tbsp;
- flour - 2 tbsp;
- salt to taste;
- pepper to taste;
- vegetable oil for frying.

16.02.2018

Carrot cutlets with semolina

Ingredients: carrots, semolina, refined sunflower oil, milk, eggs, sugar, salt

Vegetable cutlets can easily compete with meat cutlets, especially when it comes to carrot cutlets. They are tasty and very appetizing, and contain many vitamins. So be sure to prepare!

Ingredients:
- juicy carrots - 500 g;
- semolina - 2.5 tbsp;
- sunflower oil - 3 tbsp;
- milk - 70 ml;
- eggs - 1-2 pcs;
- sugar - 1.5 tsp;
- salt - 0.5 tsp.

15.02.2018

Dietary carrot cutlets

Ingredients: carrots, garlic, semolina, oat bran, oil, onion, egg, salt, pepper, seasoning, corn flour

Today we will prepare a dietary second course - carrot cutlets. The recipe is very simple and quick.

Ingredients:

- 300 grams of carrots,
- 1-2 cloves of garlic,
- 1 tbsp. semolina,
- 1 tbsp. oat bran,
- half tbsp. sunflower oil,
- 180 grams of onion,
- 1 quail egg,
- salt,
- ground black pepper,
- khmeli-suneli,
- corn flour,
- 3-4 black peppercorns.

15.02.2018

Jacket potato cutlets

Ingredients: potatoes, egg, onion, butter, salt, pepper, breadcrumbs

Prepare an unusual, but very easy to prepare dish - potato cutlets from jacket potatoes. The cooking recipe is described in detail for you.

Ingredients:

- 2 eggs,
- 100 grams of onion,
- 20 grams of butter,
- 2/3 tsp. salt,
- a third tsp ground black pepper,
- sunflower oil,
- breadcrumbs for breading.

11.02.2018

Rice cutlets

Ingredients: rice, water, onion, carrots, butter, egg, flour, salt, dill, pepper, oatmeal

During Lent, you can prepare these very tasty and easy-to-prepare rice cutlets. I described the recipe in detail for you.

Ingredients:

- 200 grams of rice,
- 500-600 ml. water,
- 1 onion,
- 1 carrot,
- 3 tbsp. sunflower oil,
- 1 egg,
- 1 tbsp. flour,
- salt,
- half a bunch of dill,
- ground black pepper,
- khmeli-suneli,
- oatmeal for breading.

30.01.2018

Carrot cutlets

Ingredients: carrots, eggs, flour, salt, pepper, vegetable oil

I suggest you prepare these dietary and lean carrot cutlets. The recipe is very simple. I think you will like this unusual dish.

Ingredients:

- carrots - 350 grams,
- egg - 1 pc.,
- flour - 3 tbsp. ,
- salt,
- ground black pepper,
- vegetable oil.

29.12.2017

Lenten cabbage cutlets

Ingredients: cabbage, potatoes, carrots, onions, garlic, semolina, flour, black pepper, salt, breadcrumbs

Don't we have some delicious cutlets? You can’t immediately tell that they are not meat at all, but vegetables, or rather cabbage ones. They are ideal for a Lenten table, and they are not difficult to prepare. See all the cooking secrets in the photo recipe.

Products for the recipe:
- 400 grams of cabbage;
- one potato;
- one carrot;
- a head of onion;
- two cloves of garlic;
- 50 g semolina;
- 50 g flour;
- spices - optional;
- 150 grams of breadcrumbs.

12.12.2017

Cauliflower cutlets

Ingredients: cauliflower, egg, bread, onion, vegetable oil, salt, ground coriander, ground paprika, black pepper, wheat flour

The recipe for cooking vegetable cutlets in vegetable oil is quick and easy to prepare. A light dish made from cauliflower, onions, chicken eggs and spices. A snack for those who prefer vegetable dishes.

Ingredients:
- 1 head of cauliflower,
- 2 onions,
- 4 tbsp vegetable oil,
- 1 chicken egg,
- half a glass of bread crumb,
- 1 teaspoon ground paprika,
- 1 teaspoon ground coriander,
- 2 tbsp wheat flour,
- salt to taste,
- 3 g ground black pepper.

04.12.2017

Incredibly delicious cabbage cutlets

Ingredients: cabbage, onions, carrots, chicken eggs, salt, pepper, paprika, dry garlic, vegetable oil, semolina

Having served these incredibly tasty cutlets on the table, no one will even guess that they are not meat. The recipe is simple and quite quick.

Ingredients:

- 270-300 grams of cabbage;
- 1 onion;
- 1 carrot;
- 1-2 eggs;
- salt;
- ground black pepper;
- paprika;
- dry garlic;
- 60-80 ml. vegetable oil;
- 1.5-2 tbsp. decoys.

13.10.2017

Eggplant cutlets

Ingredients: eggplant, onion, garlic, parsley, bread, flour, salt, pepper, vegetable oil

Surely you have made zucchini cutlets more than once, or at least made pancakes. Now try frying eggplant cutlets. We assure you that everyone will like the dish. By the way, you can not only fry them in a frying pan, but also steam them. Let's look at the photo recipe.

Products for the recipe:
- two eggplants,
- a head of onion,
- two garlics,
- a bunch of parsley,
- a piece of stale bread,
- 60 g flour,
- vegetable oil for frying,
- spices to taste.

Vegetable cutlets, recipes

Steamed vegetable cutlets made from peas

Product composition:

500 grams of peas;
100 grams of semolina;
2 medium onions;
vegetable oil;
3 tablespoons of premium wheat flour;
spices to taste;
2 eggs.

Cooking instructions:

Boil semolina porridge and peas until tender.
Mix the peas and semolina thoroughly and mash with a fork until smooth.
Chop the onion, fry and add to the resulting mixture.
Add flour, spices, eggs and mix everything.
Form medium patties and carefully place them in the steamer. Cooking time is approximately 20–30 minutes.

It is best to serve pea cutlets hot with herbs and sour cream. They turn out aromatic and very tasty. This recipe is also suitable for baking in the oven and frying in a pan.

Vegetable cutlets in the oven from cauliflower

You will need:

cauliflower, 1 medium head;
chicken egg, 1 piece;
breadcrumbs;
2 tablespoons flour;
spices.

Recipe:

Disassemble the cabbage into small inflorescences and boil in salted water until half cooked, let cool.
Chop the cabbage and add the egg, flour, and spices. Mix thoroughly.
Form cutlets from the resulting mixture, rolling each one in breadcrumbs.
Place the cutlets on a baking sheet heated with oil and bake until done. Don't forget to turn the cutlets on both sides sometimes.

Vegetable cauliflower cutlets go well with fresh salads and various white sauces.

Vegetable cutlets in a slow cooker made from potatoes and rice

To prepare this dish you will need the following ingredients:

one multi-cup of rice;
3 medium potatoes;
one medium carrot;
bulb;
vegetable oil;
spices to taste;
greenery;
1 egg.

How to cook:

Pour the washed rice into a multi-cooker pan and fill with 5 multi-cups of water.
At the same time, place the steamer on top of the rice and evenly place the quartered potatoes there.
Select the "Steam" function and wait until the program finishes (approximately 30 minutes).
Mash the steamed potatoes with a fork and add rice to it, mix everything very thoroughly.
Using the "Frying" program, sauté the onions and carrots until golden brown and combine the frying with the previously obtained minced meat.
Add herbs, egg, spices.
Turn on "Fry" and when the oil is hot enough, place small cutlets in a multi-cooker frying pan with a tablespoon.
Frying time is approximately 10 minutes.

Vegetable cutlets made from potatoes and rice are tender and very juicy. Prepare tomato sauce for them according to your taste and serve as a separate dish slightly cooled.

Vegetable cutlets, reviews

This wonderful dish has two undeniable advantages - speed of preparation and low calorie content. Therefore, vegetable cutlets, recipes with photos of which are countless in world wide web, will appeal to everyone who wants to lose weight or reduce the content of meat in their diet. But before you start preparing these wonderful delicacies, check out a few tips from housewives experienced in this matter.