Vegetable cutlets are a tasty and healthy dish suitable for diet, lean and children's menus. They are cooked in a pan, in the oven or steamed on the basis of minced meat made from minced meat. In today's publication, you will find several original recipes for vegetable cutlets.
With beetroot
This delicious dish is not only pleasant in taste, but also in a rich shade. It goes well with various savory sauces and, if desired, can become a complete dinner for the whole family. To prepare it, you will need:
- 600 g of beets;
- 100 ml of water;
- 2 tbsp. l bran;
- ½ cup semolina;
- salt;
- vegetable oil.
Before you cook vegetable cutlets, you need to do beets. It is cleaned, rinsed, grated and stewed in a sealed container over low heat. After about a quarter of an hour, the softened beets are combined with semolina, bran, salt and a small amount of vegetable oil. All is well mixed until a homogeneous mass is obtained. Neat cutlets are formed from the prepared meat with moistened hands, spread them on a baking sheet lined with parchment, and sent to the oven. Bake products at 220 degrees for about twenty minutes, and then carefully turn them over and wait a little less than a quarter of an hour.
With cauliflower
Juicy and tender cutlets made using the method described below are perfectly combined with a variety of white sauces and seasonal vegetable salads. To prepare them you will need:
- medium forks of cauliflower;
- egg;
- 2 tbsp. l flour;
- salt;
- vegetable oil;
- breadcrumbs.
Washed cabbage is disassembled into inflorescences and boiled until half ready in salted water. The slightly softened vegetable is ground and combined with egg and flour. From the resulting mass with moistened hands form small patties. Each of them is rolled in breadcrumbs and spread on a greased baking sheet. Prepare vegetable cutlets in the oven, heated to standard temperature. As soon as they are browned, they are taken out of the oven and served to the table.
With peas
These hearty cutlets will be an excellent substitute for meat products. They turn out quite hearty and tasty, optimally suited for a vegetarian dinner. To prepare them you will need:
- 100 g semolina;
- 500 g peas;
- 2 small onions;
- 3 tbsp. l wheat flour;
- 2 eggs;
- salt;
- water;
- vegetable oil.
Peas and semolina are separately boiled until tender, and then combined in a deep container and thoroughly knead with a fork. In the resulting mixture add sautéed chopped onions, flour, salt and eggs.
From the formed meat with wet hands form small cakes. Such vegetable cutlets are cooked for a couple for 20 to 30 minutes. They are served hot, after watering with sour cream.
With zucchini and potatoes
These ruddy appetizing cutlets are a good combination of several vegetables at once. To prepare them you will need:
- half a medium-sized squash;
- large potato;
- 2 medium carrots;
- small onion;
- fleshy bell peppers;
- clove of garlic;
- 50 g of cheese;
- 2 eggs;
- 3 tbsp. l flour;
- salt;
- vegetable oil;
- dill;
- seasonings.
Since this recipe for vegetable cutlets is extremely simple, any housewife can handle this dish without any problems. Peeled vegetables (zucchini, potatoes and carrots) are grated, salted and thrown into a colander to get rid of excess fluid. Then, cheese chips, chopped garlic, onions and pepper are added to the resulting mass. All this is salted, sprinkled with spices, supplemented with flour and eggs and mixed. Neat cutlets are made from the prepared meat and baked in the oven for twenty minutes at a moderate temperature.
With zucchini and eggplant
These fragrant vegetable patties have a rich taste and pleasant aroma. If desired, they can be included not only in the adult, but also in the children's menu. To prepare them you will need:
- 200 g of young thin-skinned zucchini;
- 200 g eggplant;
- 2 large potatoes;
- medium onion;
- 2 raw eggs;
- salt;
- breading;
- vegetable oil;
- seasonings.
This is one of the most time-consuming recipes for delicious vegetable patties. To begin with, washed eggplant is baked in the oven. Once they become soft, they are slightly cooled, peeled and kneaded with a fork. After that, boiled crushed potatoes and raw grated squash are added to them. All this is complemented by chopped onions, eggs, salt, seasonings and a small amount of breadcrumbs. Neat cutlets are formed with the resulting mince with wet hands. Each of them is rolled in breading and fried in a heated pan, greased with vegetable oil.
With white cabbage
This is one of the most popular and simple recipes for vegetable cutlets. To repeat it yourself in your kitchen, you will need:
- 500 g of young white cabbage;
- 3 tbsp. l whole milk;
- 3 tbsp. l semolina;
- raw chicken egg;
- salt;
- caraway;
- pepper;
- breading;
- vegetable oil.
Washed cabbage is freed from the upper leaves, chopped with a thin straw and stewed in a greased pan. As soon as it becomes soft, salt and milk are added to it. After some time, the cabbage is removed from the fire, supplemented with semolina and cooled to room temperature. Then it is mixed with eggs and spices. Small cutlets are made from the resulting mincemeat, roll them in breading and fry in hot vegetable oil.
With potato
Using the technology described below, very soft and lush vegetable cutlets are obtained, a photo of which will be presented later. To prepare them you will need:
- 4 large potatoes;
- small onion;
- 1 egg
- ½ cup whole milk;
- 3 tbsp. l flour;
- greens;
- salt;
- vegetable oil.
The peeled and washed potatoes are boiled in salted water and kneaded with a crush. The resulting puree is combined with milk, a raw egg, two large tablespoons of flour, chopped herbs and chopped onions. Small cutlets are made from the prepared meat. Each of them is breaded in the remaining flour and browned in a hot pan greased with vegetable oil.
With canned mushrooms
Lovers of hearty homemade food can be advised to pay attention to another original recipe for simple and tasty vegetable cutlets. Since it involves the use of a specific set of ingredients, double-check in advance whether you have everything you need on hand. In this case, you will need:
- 100 g of champignons (canned);
- large onion;
- large carrot;
- zucchini;
- a glass of rice;
- perfect chicken egg;
- 2 tbsp. l nonfat sour cream;
- 2 tbsp. l tomato paste;
- water;
- salt.
Peeled, washed and chopped vegetables are combined with rice, mushrooms, eggs and salt. Small cutlets are formed from the resulting mass, put them in a deep saucepan and pour in a small amount of water mixed with tomato paste and sour cream. All this is salted, brought to a boil and stewed under a lid for a quarter of an hour.
With cabbage and carrots
These juicy and unusually tasty vegetable patties are notable for their relatively low energy value. Therefore, they can be safely offered to women who adhere to a strict diet. To prepare them you will need:
- 100 g carrots;
- 200 g of fresh white cabbage;
- 60 g semolina;
- 2 raw chicken eggs;
- 50 ml of vegetable oil;
- 1.5 cups of filtered water;
- 3 tbsp. l breadcrumbs;
- salt;
- pepper.
Carefully washed cabbage leaves are chopped with a thin straw and combined with grated carrots. Vegetables prepared in this way are poured with salted water and boiled until soft. Then semolina is poured out to them and cooked together for about fifteen minutes. After the specified time, the contents of the pan are completely cooled, supplemented with eggs, salt and pepper. From the resulting mass, neat cutlets are formed with the hand, roll them in breadcrumbs and brown in warmed vegetable oil.
With carrots and lentils
These hearty vegetable patties are rich in iron and vegetable protein. Because they are obtained not only very tasty, but also quite useful. To prepare them you will need:
- a glass of red lentils;
- large carrot;
- large onion;
- 1 tbsp. l tomato paste;
- 4 tbsp. l breadcrumbs;
- 4 glasses of water;
- salt;
- ground black pepper;
- thyme;
- greens;
- olive oil.
Lentils are poured with water and boiled until tender. As soon as it becomes soft, knead it with a pusher and combine with sautéed onions, fried carrots, spices, salt, tomato paste, breadcrumbs and chopped herbs. Neat cutlets are formed from the resulting mass with wet hands and browned in warmed olive oil.
With eggplant and sweet pepper
These tender vegetable cutlets have a spicy taste and a delicate pleasant aroma. To treat them to their relatives, you will need:
- 2 eggplants;
- red bell pepper;
- 5 tbsp. l breadcrumbs;
- a glass of premium flour;
- salt;
- vegetable oil.
Washed vegetables are spread on a baking sheet and baked for about half an hour at a temperature of 220 degrees. Then they are cooled, freed from the peel and seeds and crushed. The resulting eggplant puree is slightly salted, combined with breadcrumbs and flour. Then it is divided into eight parts, each of which is rolled into a cake and filled with chopped sweet pepper. The resulting cutlets are browned in preheated vegetable oil and served with fresh herbs.
With carrots and apple
These delicious fruit and vegetable cutlets have a pleasant sweetish taste and a bright orange tint. They are perfectly absorbed by the human body and will be a good option for an easy family dinner. To prepare you will need:
- 5 juicy carrots;
- 1 ripe apple;
- ½ cup semolina;
- ½ cup premium wheat flour;
- 2 tsp Sahara;
- 1/3 cup of filtered water;
- salt;
- vegetable oil.
The peeled and washed apple is rubbed on a medium grater. The same goes for carrots. Vegetables are combined and laid out in a suitable saucepan, poured with water, supplemented with a tablespoon of olive oil and simmer for about ten minutes on low heat. Then, salt, sugar and semolina are added to the fruit-vegetable mixture . Neat cutlets are formed from the cooled mass, roll them in flour and brown in a frying pan greased with vegetable oil. Before serving, they must be watered with fresh sour cream, separately served honey, jam.
With potatoes and champignons
These nourishing and delicious cutlets will certainly be appreciated by adherents of vegetarianism. They have a very pleasant taste and delicate mushroom aroma. Such cutlets go well with any spicy sauce and can add variety to your usual diet. To prepare them you will need:
- 200 g of raw champignons;
- 700 g of potatoes;
- 150 g of onion;
- 3 tbsp. l flour (+ a little more for breading);
- 1 tbsp. l dried nettle;
- 1 tbsp. l chopped mint;
- Bay leaf;
- water;
- salt;
- vegetable oil.
It is necessary to start the process of preparing such cutlets with processing potatoes. It is peeled, rinsed under a tap, cut into small pieces and boiled in salted water with the addition of bay leaf. Once it is completely ready, they take it out of the pan and knead with a pusher. The resulting mashed potatoes are complemented with sautéed onions, flour and herbs. All this is combined with chopped and fried champignons and intensively mixed.
At the final stage, small cutlets are formed from the prepared meat with wetted hands with water. Each of them is rolled in flour and browned for several minutes on each side in a heated frying pan greased with vegetable oil. The readiness of potato and mushroom cutlets can be judged after the appearance of a delicious golden crust.