Recipes For Delicious Lean Cutlets: Cabbage, Carrot, Potato, Buckwheat, Lentil, Beans And Oatmeal

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Delicious lean cutlets: recipes for every day

During Great Lent, you really want to pamper yourself with something tasty. And food restrictions are not a reason to give up your favorite cutlets. You just need to replace meat in them with vegetables, cereals, mushrooms. Believe me, with the right approach, the taste of such cutlets is in no way inferior to meat!

Content

• 1 Lean cabbage patties

  1.1 Video recipe for cabbage lean cutlets

• 2 Potato and oat cutlets

  2.1 Video recipe: how to cook potato and oatmeal cutlets

• 3 Indian cutlets with vegetables

• 4 Chickpea Carrot Cutlets with Vegan Mayonnaise

  4.1 Video recipe for carrot cutlets

• 5 Lean Mushroom Cutlets

  5.1 Video: lean oatmeal cutlets with mushrooms

• 6 Beet cutlets with buckwheat and flaxseed flour
• 7 Video recipe: lentil lean cutlets

Lean cabbage patties

Let's start with the easiest dish to prepare - cabbage cutlets. They will require a minimum of products and very little time from you.

Lean cabbage cutlets are very easy to prepare

For cutlets you will need:

• 1 kg of white cabbage;
• 0.5 stack flour;
• ½ bunch of greens;
• 0.5 stack semolina;
• 1 large onion;
• 2 cloves of garlic;
• salt and spices to taste;
• breadcrumbs;
• vegetable oil for frying.

You can take more onions. He somehow gives the dishes a meaty taste, I don't know how he does it, but I noticed long ago that meat cutlets without onions don't even smell like meat, but lean soup with fried onions tastes like a good tenderloin. But the main thing is not to overdo it. For as much cabbage as in this recipe, 2–2.5 large onions will be enough. Otherwise, the taste of the onion will simply overwhelm everything else.

1. Cut the head of cabbage into 4 pieces. Dip in salted boiling water and simmer for 8-10 minutes.

   

   Boil cabbage in salted water

2. Drain water from boiled cabbage through a colander. Pass the cabbage through a meat grinder, let the excess liquid drain. Squeeze well so that there is almost no water left in the mass.

   

   Chop the cabbage and squeeze out excess water

3. Grate the onion on a fine grater or twist in a meat grinder. Squeeze the garlic with a press.

   

   Chop the onion with garlic too

4. Chop the herbs finely.

   

   Any greens are suitable for cutlets - onions, dill, parsley, basil

5. Combine cabbage, herbs and onion with garlic in one bowl. Add semolina with flour, salt and season with spices.

   

   Add semolina and flour to the cabbage to mix the minced meat into the cutlets

6. Stir the mixture thoroughly until smooth. Form small oval cutlets out of it, flattened from top to bottom. Dip them in breadcrumbs.

   

   Form minced meat into patties and roll in breadcrumbs

7. Pour some vegetable oil into a hot skillet. Fry the patties on both sides until crusty.

   

   Fry the patties on both sides until crisp

To make the cabbage patties well-done inside and out, try this method. After spreading the cutlets in a pan, cover them with a lid for a minute, then open them. When the bottom is fried to a crust, turn the cutlet over and cover again for a minute. Then open and wait for a crust to appear on the fried side. While the pan is covered with a lid, the cutlets are "stewed" from the inside. With the lid open, they bake and dry outside.

Video recipe for lean cabbage cutlets

Potato-oatmeal cutlets

Well, something, but potatoes and oatmeal are probably in every home. Lean cutlets from these simple products are delicious and satisfying.

Ingredients:

• 1 cup oatmeal
• 2 large potatoes;
• 1 large onion;
• ½ cup boiling water;

• salt, seasonings - to taste.

  

  A simple set of products for these cutlets can be found in any kitchen

To make the patties flavorful, take a ready-made seasoning from the store, for example, with a mushroom flavor

1. Pour the oatmeal into a bowl, pour boiling water over them. Stir well so that the flakes are evenly saturated with water, and leave to swell for 15 minutes.

   

   Soak oatmeal in boiling water

2. Chop the onion as finely as possible. Salt it and add seasonings, mix and remember a little: the onion should let the juice flow.

   

   Onions need to be chopped finely so that he can start juice

3. Grate raw potatoes on a fine grater (you can skip it through a meat grinder). Add onion, steamed oatmeal and mix thoroughly.

   

   Knead the minced onion, potato and oatmeal

4. Heat vegetable oil in a skillet to a boil. Spread the minced meat with a spoon, gently slapping it, giving the cutlets a shape. You can add more oil so that the patties are deep-fried. After frying, place them on a napkin to remove excess fat.

   

   Put the minced meat in the pan with a spoon

5. Fry the potato and oatmeal patties on both sides until golden crispy. Serve with a fresh vegetable salad.

   

   Fresh vegetables are great with potato and oatmeal cutlets

Video recipe: how to cook potato and oatmeal cutlets

Indian cutlets with vegetables

Now let's move on to a dish that is more complex in composition and preparation. For these cutlets, we need dough.

Delicious aromatic Indian cutlets made from vegetables will conquer your family

Take these products:

• 4 potatoes;
• 1 medium carrot;
• 2 tbsp. l. canned corn;
• 2 tbsp. l. canned green peas;
• ¼ fresh tomato;
• 1 tbsp. l. lemon juice;
• ½ onion;
• 1 clove of garlic;
• 2 tbsp. l. finely chopped greens;
• 1 tsp salt;
• spices to taste;
• flour;
• water;
• breadcrumbs;
• vegetable oil for frying.

Prepare all the food and proceed.

1. Rinse potatoes and carrots. No need to clean. Put them in salted water and cook: carrots for 5-10 minutes until half cooked, potatoes for 20-30 minutes until soft. Add salt and bay leaves for flavor.

   

   Boil potatoes and carrots unpeeled

2. While the potatoes are cooking, combine the peas, corn, chopped carrots, herbs, tomato, garlic and onion in one bowl.

   

   Mix carrots, peas, corn, tomato, onion, herbs

3. Dip the boiled potatoes in cold water for a minute to make it easier to peel them. Pound into a homogeneous mass without lumps, salt and add spices.

   

   Crush potatoes and add seasoning to it

4. Combine the potatoes with the vegetable mixture and mix thoroughly.

   

   Mix all prepared vegetables into a homogeneous mass

5. Prepare the dough: mix flour with water to make a liquid mass, like for pancakes, and add a little salt.

   

   The dough for cutlets should be liquid, like for pancakes

6. Form patties from the potato and vegetable mixture. Dip them in the dough, and then roll them in breadcrumbs.

   

   First dip the formed cutlets into the dough, then roll in breadcrumbs

7. Fry the patties in vegetable oil over medium heat until golden brown.

   

   Grill the patties over medium heat

Chickpea carrot cutlets with vegan mayonnaise

Vegetarian food is great for Lent. The peculiarity of these cutlets is in a special sauce with which they are served. It tastes very much like the usual mayonnaise, but you don't need eggs or milk to make it.

Ingredients:

• 2 tbsp. l. flax flour;
• 60 ml boiling water;
• 2 tsp mustard;
• 125 ml of vegetable oil;
• ½ tsp. salt;
• 1 ½ tsp sugar (1 tsp in sauce, ½ tsp in cutlets);
• 4 tbsp. l. lemon juice (2 tbsp. l. in sauce, 2 tbsp. l. in cutlets);
• 250 g soaked chickpeas;
• 1 medium carrot;
• 1 large onion;
• 1-2 cloves of garlic;
• 1/3 tsp nutmeg;
• 1 tbsp. l. soy or Worcester sauce;
• 3-4 st. l. whole grain wheat flour (1 tbsp. l. in mincemeat, 2-3 tbsp. l. for breading);
• ground black or white pepper - to taste.

Let's start cooking.

1. Soak the chickpeas overnight so that the soaked beans weigh 250 g. In dry form, it will be about 2 handfuls.

   

   Soak two handfuls of chickpeas overnight

2. In the morning, rinse the chickpeas in running water and grind in a blender or meat grinder.

   

   The hand blender is great for chopping chickpeas

3. Grate the carrots on a fine grater. Chop the onion, chop the garlic with a knife as small as possible.

   

   The finer you cut the onion, garlic and carrot, the better.

4. Pour the sauce and lemon juice into the chickpea paste. Add flour and sugar, season with pepper and nutmeg. Add vegetables and mix thoroughly with a wooden spatula.

   

   Mix the minced chickpeas, vegetables and seasonings

5. Blind cutlets from the resulting minced meat. Dip them in flour, place them on the board, and set aside for now.

   

   Form patties and let them rest for a while

6. In the meantime, prepare the sauce. To do this, pour flaxseed flour into a bowl. It can be made by grinding flaxseed in a coffee grinder. Pour boiling water over it, mix and leave to cool.

   

   For the sauce, soak flaxseed flour in boiling water

7. Add sugar, salt, mustard, lemon juice to the brewed flour. Blend everything with a hand blender until it becomes a thick, sticky paste. While continuing to beat, gradually add vegetable oil. Mix for another 2 minutes until smooth.

   

   Add the rest of the ingredients to the flaxseed flour and whisk the sauce

8. Fry the cutlets on both sides in vegetable oil until golden brown. Serve with gravy and seasonal vegetables.

   

   Seasonal vegetables are a great addition to carrot and chickpea cutlets

Video recipe for carrot cutlets

Mushroom lean cutlets

Well, what is a post without mushrooms? You can cook many dishes with them, including cutlets. For them you will need:

• 350 g of champignons;
• 1 large onion;
• 2 tbsp. l. bread crumbs;
• 1 pinch of salt;
• 1 pinch of pepper;
• ½ bunch of greens;

• 30 ml of vegetable oil for frying.

  

  Be sure to cook mushroom cutlets during fasting

For breading, take 5 tablespoons of bread crumbs and a pinch of Provencal herbs.

1. Peel and rinse the mushrooms. Place them in a pot of boiling water and cook for 10 minutes. Wait for the mushrooms to cool slightly. Drain and squeeze out the liquid from each mushroom. This is necessary so that the minced meat does not turn out to be liquid.

   

   Rinse the champignons, boil and squeeze well

2. Place the mushrooms and onions in a blender or food processor and grind until smooth. This can also be done with a meat grinder.

   

   Grind mushrooms and onions in a blender

3. Add bread crumbs, peppers, herbs. Mix everything thoroughly.

   

   Mix the minced mushroom, herbs, rusks and spices

4. For breading, add Provencal herbs to a bowl of breadcrumbs.

   

   Instead of Provencal herbs, you can add your favorite seasonings to bread crumbs.

5. Form the patties by rolling the minced meat into balls and flattening slightly on both sides. Roll in breadcrumbs.

   

   Form the minced meat into patties and bread in breadcrumbs

6. Pour some vegetable oil into a preheated skillet and fry the patties over medium heat for 3-4 minutes on each side.

   

   Fry the cutlets for 3-4 minutes on each side

7. Serve the mushroom patties with a light salad of fresh vegetables. For example, it can be radish with pesto sauce and grated cheese.

   

   Radish salad will perfectly complement mushroom cutlets

Video: lean oatmeal cutlets with mushrooms

Beetroot cutlets with buckwheat and flaxseed flour

Beets and buckwheat are healthy, satisfying foods that we regularly consume during fasting. We will bake cutlets from them in the oven.

Beetroot cutlets with buckwheat are better not to fry, but to bake in the oven

Ingredients:

• 500 g of buckwheat;
• 490 g of beets;
• 500 ml of water;
• 260 g onions;
• 20 g garlic;
• 130 g of flaxseed flour;
• 1 tbsp. l. sunflower oil;
• ½ tsp. dry mustard;
• 1 pinch of black pepper.

Let's start cooking.

1. Rinse the buckwheat, cook it until tender in salted water. Let cool.
2. Chop the beets and onions with garlic using a blender or meat grinder. Add flaxseed flour there and stir.
3. Grind the buckwheat separately with a blender. Combine it with the vegetable mass, season with pepper and mustard.
4. Pour in vegetable oil, knead the mass. Form the patties, dip them in flaxseed flour, place on a greased baking sheet. Bake in the oven for 15-20 minutes at 150 ° C.

Video recipe: lentil lean cutlets

As you can see, lean cuisine can be very diverse. There are so many cutlet recipes that you can write about them endlessly. Share with our readers your own ways of cooking cutlets from vegetables and cereals. Enjoy your meal!