When in the fridge at least a rolling ball, two weeks to pay, and you want to eat, you involuntarily start thinking about how to make a more or less decent lunch. Of course, you can eat empty porridge or pasta, but still I would like to have at least a tiny piece of meat for them. But there is no meat, and in the near future is not expected. Is it really impossible to replace it with something? It turns out you can. Such a “meat substitute" can serve as an ordinary ... onion! Yes, it’s the onion from which you can cook absolutely full cutlets. Anyone who first tries onion cutlets will never guess what they are made from, unless he is told about it. Most often, onion cutlets are mistaken for fish, and sometimes chicken. Therefore, look for a couple of onions in your bins - and go!
For the sample we will prepare the simplest onion cutlets. The recipe is as follows: take three medium onions, two chicken eggs and three tablespoons of flour. Chop the onion finely and finely, beat the eggs well, add a little flour to them and beat again until all the flour lumps disappear. Pour this mass into chopped onion, add salt, pepper and fry in sunflower oil like pancakes (that is, scoop the onion mass with a spoon - and into the pan). Fry over medium heat on both sides until golden brown. Ready cutlets are put in a bowl, they are ready for use. But you can additionally stew them a little, filling the patties with fried carrots and pouring sour cream sauce or just water.
Here's another way to cook onion cutlets. The recipe is a bit complicated. It is necessary to finely chop four large onions, sprinkle them with two teaspoons of salt, mix well and let stand for 20 minutes so that the onions let juice. Then add 4 tablespoons of semolina to the onion and the same amount of flour. You can drive one egg, if any. Stir everything well, mold the patties and fry them in a greased frying pan or put them in the oven for 20 minutes for baking. After that, take out the patties, pour them with sour cream or tomato juice and again send to the oven, preheated to 230 degrees, for half an hour. And a small note: so that the cutlets do not turn out damp, chop the onion as small as possible.
To diversify the onion cutlets, the recipe can be further complicated: you need 5-6 large enough onions, 6 eggs, 100 g of rice, 2 tablespoons of semolina, bread crumbs (can be replaced with flour), frying oil. We put rice to cook, as a result, viscous porridge should turn out. While the rice is cooked, peel and finely chop the onion. When the rice cools down a little, add it to the onion, drive eggs into the same place and fill in semolina, salt, pepper and mix everything until a homogeneous mass is obtained. Next, we form cutlets from the obtained minced meat, roll them in breadcrumbs or flour and fry them on both sides until golden brown. It should be very nice onion cutlets. The sauce recipe for these cutlets will not hurt. With the sauce, the patties will become even more appetizing and tasty: cut one medium onion into half rings and fry with one or two tablespoons of sugar until golden. Add one and a half tablespoons of flour, mix well and quietly pour 200 g of tomato juice. Do not interrupt stirring. Salt a little, put 1 bay leaf and 4-6 peas of black allspice, bring to a boil and boil for another 3-4 minutes. Tomato sauce should slightly thicken. When everything is ready, pour the cutlets with sauce and serve. Such cutlets are best served cold.
Try to cook onion cutlets at least once . The recipe, as you yourself see, is not expensive, and the taste sensations are simply excellent. In addition, onion cutlets are less calorie than meat, and you can serve them at least for pasta, at least for buckwheat porridge, at least for potatoes - they are universal and, moreover, useful. They do not need to be heated, which is an additional plus, especially for eternally hungry students.