During the food abstinence prescribed by church rules, I still want to feed my family not only correctly, but also tasty. So the housewives are keenly interested in lean cutlets, the recipe of which does not contain meat, milk, or eggs.
I must say that our ancestors did not like to eat too boring, so we came up with a lot of tempting dishes. Yes, and vegetarians participated in the invention of foods allowed by their worldview. So any cook will easily find a recipe for lean cutlets that he will like. The dish turns out inexpensive, non-greasy, not violating the canons and at the same time very appetizing.
Everyone's favorite potato
The easiest way to cook lean potato patties. “Stuffing” takes about the same time as regular mashed potatoes. And by the same principles, only without milk:
- tubers are peeled;
- washed;
- boil;
- the broth merges, but not entirely - part is left for whipping potatoes into a lush mass.
In parallel, a couple of spoons of flour (based on five medium potatoes) is brewed with three spoons of boiling water, and then diluted to a sour cream-like state with cold water.
The recipe, which is formed from mashed potatoes, is recommended to dip the recipe first into the resulting mass, and then roll in the breading. Without this step, since there are no eggs in the "minced meat", cutlets can begin to fall apart. They are fried in vegetable oil, much less in time than the meat counterpart.
Lenten cutlets from white cabbage
A very interesting and promising option that will appeal to everyone who loves vegetables:
- Cabbage and carrots are taken in equal amounts, half a kilo, and cut into strips or rubbed coarsely.
- Kroshevo is poured with a small amount of water and placed on a stove.
- After boiling, a spoonful of sunflower oil is poured into the vessel. At the same time, the workpiece is salted.
- Stew vegetables should be softened. Upon reaching the desired half a glass of semolina is poured into the pan.
- After 10 minutes, she is removed from the fire.
- After the mass cools down, it is easy to mold lean cutlets from white cabbage. They are rolled out in small breadcrumbs and fried in a pan.
It is very good to serve this dish with sauce - either sweetish or spicy.
Reunion result
You can combine lean cutlets from potatoes with a cabbage component, supplement with something, and you get a tender and appetizing result:
- To achieve it, carrots, potatoes and cabbage plus a slightly smaller amount of onions are taken in equal parts. All this is passed through a food processor (however, a meat grinder is also suitable).
- Rice is boiled at the same time, as much as any of the main ingredients.
- After cooling, it is added to the minced meat along with ground pepper, salt (to taste) and flour (to viscosity).
- Balls are formed, which are traditionally fried in a pan.
For children and people with gastroenterological problems, it is better to bake such lean cutlets in the oven. You need to eat them warm, the perfect combination is with a salad of fresh vegetables.
Cauliflower but Cauliflower
It makes wonderful lean vegetable cutlets:
- For this, a kilogram of heads of cabbage is sorted into small inflorescences, carefully washed and cooked for about 15 minutes.
- With the help of a colander, the raw materials are filtered and mashed in a smoothie. You can use a blender, but in this case the mass is often not dense enough, and the patties in the pan can disintegrate.
- Mashed potatoes are seasoned with spices and salt. To increase its stickiness, either the flour interferes with the mass, or a batter is prepared, as in the recipe for potato cutlets.
- Cutlets are fried in vegetable oil, in a "coat" of breadcrumbs.
Lean cutlets: beetroot recipe
A beetroot dish with eggs is quite common, but a completely vegetarian option is also available:
- For it, 2 beets and 2-3 large carrots are boiled.
- Grind the vegetables with a meat grinder, but separately: the beets produce a lot of juice, and they should be squeezed before mixing the components.
- Onion or two finely chopped and fried in vegetable oil, then added to the minced meat.
- Flour is also poured here - from two to three tablespoons, depending on the size of the components.
- These lean cutlets are sent to the oven for 20-25 minutes, before which each of them is breaded in breadcrumbs. At the end of baking, you can pour the baking sheet with onion or tomato sauce.
Lentils - in business!
For those who have relatively large physical exertion, lentil meatballs, capable of giving strength even in the absence of meat in the diet, will have to go to the yard. They can be prepared only from beans, but much more interesting are cutlets flavored with mushrooms. You can use store mushrooms, and fresh or dry (naturally soaked) forest. The ratio of components is at the discretion of the cook.
The principle of preparation is simple:
- Green lentils are cooked in accordance with the regulations, excess water is drained, and the beans are mashed.
- Chop the garlic and onion, with a knife, and let it in sunflower oil.
- When it incorporates the aroma, chopped mushrooms are poured into it. And as soon as they are ready, they are poured into lentil puree.
- There, bread crumbs are added in the amount necessary to achieve the required consistency with the minced meat.
- All diligently mix and sculpt lean lentil patties. It’s clear that they should be fried, in vegetable oil, in just a couple of minutes on each side.
Oatmeal, sir!
This grain in our people undeservedly enjoys dislike. Maybe at least lean oatmeal patties will return her respect, because they are really tasty and appetizing:
- A glass of cereal is poured with a half dose of hot water and left to swell. The process will take about half an hour.
- The peeled and washed onion head is rubbed - it can be large, you can finely, as you like. Undecided can first use the average version of the grater.
- Not the largest potato tuber, also peeled, should also be grated, this time smaller. It is introduced into the total mass, which is seasoned with spices (Italian herbs are suitable), pepper and salt, preferably sea.
- When kneading brings the minced meat to homogeneity, cutlets are formed from it and after being rolled in breadcrumbs they are fried over a sufficiently high fire. In this case, the internal baking time corresponds to the time of finding a crispy crust. To guarantee, you can hold lean cutlets under the lid on the smallest light a little.
Zucchini option
And now let's try to cook lean oatmeal cutlets with zucchini:
- The average zucchini is freed from the peel, the middle is taken out of the vegetable (there should not be any seeds in the stuffing) and rubbed on a coarse grater. If the zucchini has got watery, the excess liquid should be drained.
- The medium-sized onion is cleaned and also rubbed, after which it is introduced into the total mass.
- Three spoons of small oatmeal are poured into it, two - flour (it may be necessary and more). Minced meat is seasoned with pepper, sweet paprika, salt and thyme to taste. It should stand for about ten minutes, so that the flakes swell somewhat, and all the ingredients are mutually saturated with each other's aromas.
Spread the “dough” with a spoon and, as you get the blush, gently turn it over with a spatula. Ready-made lean cutlets recipe recommends laying on a paper towel to remove excess oil.
And eggplant and mushrooms
These two products are great for lean vegetable patties. And even ardent supporters of meat dishes will surely like them:
- A large "blue" is cut, previously eliminating the stalk. If the peel seems too rough to you, remove it too.
- Vegetables are turned into mashed potatoes or in a combine harvester running at medium speeds, or by double turning through a meat grinder.
- The gruel is salted and left for a third of an hour.
- The liquid released during this time must be drained - it gives lean vegetable cutlets excess bitterness.
- The eggplant mass is squeezed out, 3-4 champignons are crushed and both components are mixed.
- Flour (before stickiness) and spices are introduced into the minced meat.
- It remains only to stick cutlets and fry them in vegetable oil until golden. Crisp lovers can pre-roll breaded cutlets.
Pumpkin fantasies
Very tasty lean cutlets are obtained from the "solar vegetable". Naturally, with the necessary additions, without which the result of the work can be quite dull:
- A pound of peeled pumpkin is boiled, cooled and finely chopped.
- The vegetable is loaded into the blender along with a glass of oatmeal, slices of large potato, divided into 6-8 parts, slices of onion, garlic clove, sesame seeds, herbs, and spices.
- After salting and kneading, one should come to a decision: add breadcrumbs to the minced meat or roll the finished product in them. It is up to you: each of the options has its own strengths and weaknesses. So for the first time you can try both offers.
- In any case, cutlets are made from the “dough” - not very small, but not too large, laid out on a greased baking sheet and baked for about a third of an hour.
Buckwheat as a base
You can make cutlets exclusively from cereals. But then again, it’s not very interesting. Lentil cutlets from buckwheat with mushrooms “sound” taste better in taste:
- For them, you need to brew a glass of the cereal itself (by all the rules) and cool it.
- Instead of eggs, this recipe uses potatoes that are raw and grated. It will need from three to six pieces, which is determined by the size of the tubers.
- Mushrooms are chopped. Depending on your preferences, you can chop them and pre-fry them, or simply add the mushroom mush directly into the mincemeat.
- Blinded meatless buckwheat cutlets with mushrooms are cooked in a frying pan previously heated with the same vegetable oil.
- First, they achieve the appearance of a crust, for which they include a strong fire. After turning over, the fire is reduced after 2-3 minutes and the cutlets are brought to readiness with medium heating. It is not necessary to cover them.
Fish Delight
On some days of fasting, eating fish is allowed. The main thing is that in lean cutlets the recipe does not allow the use of eggs. And it is quite possible. They are replaced by sticky rice (a third cup of cereal for every 400-500 grams of cod fillet).
Rice should be cooked to the stage of final readiness, fish should be minced and the two products should be combined with chopped herbs, chopped onion and pre-selected spices.
Stuffing should be thoroughly mixed and beat off a little, placing it in a bag and tapping on the countertop. Then, small cutlets are formed, breaded in flour and fried in vegetable oil until tasty, golden brown and, accordingly, until cooked.