Lenten diet cutlets. Lenten cutlets: recipes

Lent is not the time to give up your favorite foods. Do you want cutlets? Let's prepare lean cutlets, fortunately there are so many recipes that it’s simply dizzying.

Ingredients:
1 kg cabbage,
1 onion,
100 g semolina,
100 g flour,
2-3 clove of garlic,
salt, spices, herbs, breadcrumbs - to taste.

Preparation:
Cut the head of cabbage into 4 parts and boil in boiling salted water for 8-10 minutes. Drain in a colander, let the water drain and pass through a meat grinder. Squeeze out the liquid. Grate the onion, pass the garlic through a press, chop the greens. Mix the chopped products with cabbage, add flour, semolina, salt, add spices to taste and mix well. Form cutlets, roll in breadcrumbs and fry in vegetable oil.

Ingredients:
1 kg cauliflower,
½ cup flour,
3-4 tbsp. oatmeal or oatmeal,
1 bunch of greens,

Preparation:
Cauliflower disassemble into inflorescences and steam until half cooked for 5-6 minutes. Cool, finely chop with a knife, place in a bowl, add flour, oatmeal, salt, pepper and chopped herbs. Mix well and fry in vegetable oil like pancakes.

Ingredients:
1 stack oatmeal instant cooking,
½ carrot
1 onion,
1 clove of garlic,
200 g cauliflower,
½ cup water,
1 tbsp. soy sauce,
spices, breadcrumbs.

Preparation:
Fill in cereals boiling water, add soy sauce and leave to swell. Grate the onion, garlic and carrots on a fine grater. Grind the cauliflower using a blender. Combine oatmeal with vegetables, stir, add salt if necessary. If the mixture turns out runny, add oatmeal or breadcrumbs. Form cutlets, bread them in breadcrumbs or flour and fry in vegetable oil.

Ingredients:
1 kg carrots,
½ cup semolina,
½ cup water,
1 onion,
1 tsp sweet paprika,
salt, pepper - to taste.

Preparation:
Cut the carrots into slices and simmer with water until soft. Sprinkle the carrots with semolina, mix well and cook for another 7-10 minutes. Finely chop the onion and fry in vegetable oil until golden brown and add to the carrot mixture. Cool, form into cutlets and fry.

Ingredients:
250 g chickpeas,
1 carrot,
1 onion,
1-2 cloves of garlic,
¼ tsp. ground nutmeg,
1 tbsp. soy sauce,
1 tsp Sahara,
2 tbsp. lemon juice,
1 tbsp. breadcrumbs,
black ground pepper- taste.

Preparation:
Soak the chickpeas overnight, then rinse and puree in a blender. Grate the carrots on a fine grater, chop the onion and garlic as finely as possible. Mix with chickpea paste, add lemon juice, soy sauce, breadcrumbs, nutmeg and mix well. Form small cutlets, bread in flour and fry.

Ingredients :
1 kg pumpkin,
2 onions,
1 large potato,
½ cup semolina,
1 stack water,
3 tbsp. vegetable oil,

Preparation:
Grate the pumpkin coarse grater, place in a frying pan, add 3 tablespoons of oil, chopped onion and grated potatoes. Simmer for 20 minutes until done. Sprinkle with semolina, mix well and simmer for another 10 minutes. Cool, add chopped herbs, salt and spices, mix well and form into cutlets.

Ingredients:
1 stack oatmeal,
200 g fresh champignons,
1 potato,
1 onion,
1-2 cloves of garlic,
salt, pepper, herbs - to taste.

Preparation:
Pour half a glass of boiling water over the oatmeal and let it swell. Squeeze out excess moisture. Grate the potatoes, onions and garlic on a fine grater, chop the mushrooms. Mix oatmeal with vegetables and mushrooms, add spices and chopped herbs. Form cutlets and fry.

Ingredients:
1 stack boiled rice,
4-5 medium-sized boiled potatoes,
1 onion,
1 carrot,
salt, ground black pepper - to taste.

Preparation:
Sauté onions and carrots in vegetable oil until golden brown. Mix with boiled rice, grated boiled potatoes, salt and pepper. Stir and make cutlets. Fry in vegetable oil. Cutlets can be breaded in breadcrumbs.

Ingredients:
1 kg carrots,
½ cup semolina,
½ cup water,
1 tbsp. vegetable oil,
1 tsp Sahara,
salt - to taste.

Preparation:
Cut the carrots into thin slices, cover with water, add vegetable oil, sugar and salt and simmer under the lid until tender, stirring so that the carrots do not burn. Sprinkle with semolina, stir and cook for another 10 minutes. low heat. Cool the resulting mass, form cutlets, roll in breadcrumbs and fry.

Ingredients:
2 stacks peas,
4 carrots,
3 onions,
1 bunch of green onions,
salt, ground black pepper, breadcrumbs.

Preparation:
Soak the peas and cook them until tender. Fry onions and carrots in vegetable oil until golden brown. Mix pea mash with frying, add salt and pepper and knead the dough. Form into cutlets and fry.

Ingredients:
400 g beans,
1 potato,
2 carrots,
1 onion,
1-2 cloves of garlic,
salt, ground black pepper - to taste.

Preparation:
Boil potatoes and carrots in salted water and cool. Chop the onion and garlic and fry in vegetable oil until golden brown. Soak and boil the beans. Pass all the ingredients through a meat grinder, prepare the cutlets, roll in breadcrumbs and fry.

Ingredients:
1 stack red beans,
2 boiled potatoes,
100 g dried mushrooms,
3 tbsp. oatmeal,
1 tsp salt,
½ tsp garlic powder,
½ tsp ground coriander,
¼ tsp. ground black pepper,
⅓ stack. water.

Preparation:
Soak beans and mushrooms in boiling water, then boil separately until tender. Grate the boiled potatoes on a coarse grater. Boiled beans Grind together with mushrooms in a blender, combine with potatoes, add spices and flour. Stir and form into cutlets.

Ingredients:
500 g red lentils,
3 tbsp. semolina,
1 onion,
1 clove of garlic,
1 carrot,
300 g champignons,
salt, spices - to taste.

Preparation:
Soak the lentils overnight, rinse them the next morning, put them in a saucepan, add fresh water so that it just covers the lentils. Add salt and Bay leaf and cook for 30-40 minutes until the lentils are tender. Place the lentils in a sieve and add semolina and mix well. Cover with a lid. Fry onions, garlic, carrots and chopped mushrooms in vegetable oil and let cool. Combine the roast and lentils, mix, form into cutlets, roll in breadcrumbs and fry.

Ingredients:
1 stack buckwheat,
1 stack red lentils,
½ cup crumbs of black bread,
2 carrots,
2 tbsp. vegetable oil,
1 tsp mustard powder,
1 tsp paprika,
1 tsp dried basil,
¼ tsp. hot red pepper,
salt - to taste.

Preparation:
Soak the lentils for 1-2 hours and boil until tender. Fill buckwheat with water and cook crumbly porridge. Grind the finished lentils into puree using a blender and mix with buckwheat porridge. Grate the carrots on a fine grater, add buckwheat and lentils to the mixture, add bread crumbs, vegetable oil, spices and dried herbs. Stir, form into cutlets and fry in vegetable oil. It is better to add a little oil, as the cutlets may fall apart.

Ingredients:
½ cup lentils,
⅓ stack. walnuts,
⅓ stack. breadcrumbs,
1 onion,
1 clove of garlic,
2-3 tbsp. oatmeal,
salt, ground black pepper, herbs - to taste.

Preparation:
Soak the lentils and cook until tender. Grind in a blender, mix with crushed nuts and finely chopped herbs, add spices and flour and knead the dough. Form cutlets, roll in breadcrumbs. Fry as usual.

Ingredients:
2 stacks boiled lentils,
1 ½ cups walnuts,
1 stack small wheat bran,
2 onions,
3 cloves of garlic,
3-4 tbsp. oatmeal,
1 tbsp. vegetable oil,
salt, ground black pepper - to taste.

Preparation:
Grind the lentils using a blender. Grind the walnuts using a blender, also chop the onion and garlic. Mix with lentils, add chopped herbs and spices. Form cutlets and fry.

Ingredients:
2 stacks boiled brown or green lentils,
2 stacks breadcrumbs,
1 onion,
1 tsp salt,
2 tbsp. chopped parsley,
salt, pepper - to taste.

Preparation:
Cut the onion into very small cubes and mix with boiled lentils. Add bread crumbs, spices, salt, chopped herbs, mix well and form cutlets with wet hands. Place them on greased vegetable oil baking sheet and bake at 180-200°C for 20-30 minutes.

Ingredients:
500 g zucchini,
4 boiled potatoes,
¾ tsp salt,
¼ tsp. ground coriander,
¼ tsp. ground black pepper,
3 tbsp. flour.

Preparation:
Grate the zucchini and potatoes on a coarse grater or chop using a blender. Combine with the rest of the ingredients, form into cutlets, roll in breadcrumbs and fry.

Ingredients:
400 g peas,
100 g semolina,
2 onions,
½ bunch of parsley,
salt, ground black pepper - to taste.

Preparation:
Soak the peas for 1-2 hours and cook until tender. Drain excess liquid into a separate saucepan and puree using a blender. Boil semolina for 250 ml of pea broth and combine it with pea puree. Sauté the onion in vegetable oil until golden brown. Mix with peas, add chopped herbs and spices and prepare cutlets.

Ingredients:
1 kg boiled potatoes,
1 tbsp. vegetable oil,
salt, ground black pepper, breadcrumbs - to taste.

Preparation:
Dried hot boiled potatoes Mash to a puree, add vegetable oil, salt and pepper and make small cutlets with wet hands. Roll them in breadcrumbs and fry in vegetable oil. This recipe can be varied by adding fried potatoes to the mashed potatoes. onion or chopped green onions.

Ingredients:
500 g potatoes,
400 g white canned beans in its own juice,
1-2 onions,
salt, ground black pepper - to taste,
breadcrumbs.

Preparation:
Boil the potatoes in salted water, cool slightly and mince together with the beans. Add salt and pepper, onion, sauteed until golden brown, knead the whole mass and form cutlets. Roll them in breadcrumbs and fry.

Ingredients:
600 g potatoes,
200 g carrots,
200 g buckwheat,
1 onion,
1-2 cloves of garlic,
salt, ground black pepper.

Preparation:
Rub raw potatoes and carrots on a fine grater or chop using a blender. Chop the onion and garlic as well. Buckwheat rinse, dry and grind in a blender. Mix all ingredients, kneading the dough for 10-15 minutes, and prepare the cutlets.

Ingredients:
500 g beets,
2 tbsp. vegetable oil,
2 tbsp. semolina,
salt, breadcrumbs - to taste.

Preparation:
Boil the beets, without peeling them, until tender. Cool, peel, grate on a fine grater and fry in vegetable oil. Then add semolina, stirring constantly, and simmer over low heat for 10 minutes. Add salt and spices to taste, cool and form into cutlets. Roll them in breadcrumbs or flour and fry.

Ingredients:
1 stack buckwheat,
300 g champignons,
1 onion,
1 carrot,
100 g rye bread,
1-2 cloves of garlic,
salt, spices, herbs - to taste.

Preparation:
Boil buckwheat in salted water and cool. Chop the mushrooms finely and fry in vegetable oil along with onions and carrots. Combine buckwheat, soaked bread, spices, herbs and grind with a blender. Form cutlets, roll in breadcrumbs.

Ingredients:
1 kg champignons,
2 onions,
½ cup decoys,
salt, pepper, breadcrumbs.

Preparation:
Finely chop the mushrooms, place in a frying pan and simmer until the liquid has evaporated. Add vegetable oil, stir, add semolina and simmer, stirring, for 10 minutes. Cool. Saute the onion in vegetable oil, add to the mushrooms, salt, pepper, knead cutlet mass, form cutlets and roll them in breadcrumbs.

Bon appetit!

Larisa Shuftaykina

Step-by-step preparation:

1. Wash the beans and soak overnight. In the morning, change the water and boil until tender, about an hour.
2. Peel the potatoes and boil until tender. The secret to making these cutlets is in the potatoes. It contains starch, which holds all the ingredients together no worse than a loaf or eggs.
3. Mix beans, potatoes, chopped onions and herbs. Twist the products through a meat grinder or mash with a masher. Stir and season the minced meat with salt and ground pepper.
4. Form the resulting mass into small cutlets, which are rolled in flour.
5. Pour a little vegetable oil into the frying pan, place the cutlets and bake in the oven at 170 degrees for 20 minutes.

Vegetable cutlets have another name: “fake”. However, they have two excellent qualities - they are quick to prepare and turn out to be dietary. Well, the nut breading adds amazing flavor and satiety. The main thing is that we recommend consuming them hot, because... After cooling, of course, you can eat them, but it won’t be the same.

Ingredients:

• Cauliflower - 400 g
• Broccoli - 400 g
• Carrots - 1 pc.
• Pea flour - 100 g
• Dill, basil, oregano - a couple of sprigs
• Shredded walnuts- 200 g
• Mustard - 2 tbsp.
• Honey - 4 tbsp.
• Lemon juice - 2 tbsp.
• Olive oil - 4 tbsp.
• Salt - 1 tsp.
• Garlic - 1 clove
• Pepper mixture - a pinch

1. Lightly boil cabbage (cauliflower and broccoli) in salted water. Then separate into inflorescences and cut into medium pieces.
2. Peel the carrots and grate on a coarse grater.
3. Combine cabbage with carrots and mix everything.
4. IN vegetable mixture pour in pea flour and a mixture of dry herbs. Season the products with salt and pepper and mix the minced meat well.
5. Make small cutlets from the mixture and roll them in crushed nuts.
6. Line a baking sheet parchment paper, coat it with a thin layer of oil and place the cutlets.
7. Send them to bake in a preheated oven at 180 degrees for 20 minutes.
8. Serve the cutlets with the sauce. To prepare it, mix mustard, honey, lemon juice, olive oil and crushed garlic.

Ingredients:

• White beans - 150 g
• Pea flour - 3 tbsp.
• Dry ginger powder - 1 tsp.
• Onions - 1 pc.
• Garlic - 1 clove
• Ground paprika - 1 tsp.
• Coriander - 0.5 tsp.
• Salt and pepper - 1 tsp each.

1. Soak the beans in water for 10 hours, then change the water and boil until tender, approximately 1.5 hours.
2. Blend the peeled onion and garlic in a blender until smooth.
3. Add boiled beans and grind the products into minced meat.
4. IN vegetable mass add pea flour with paprika, ginger powder with coriander, a pinch of pepper and salt. Mix everything well.
5. Wet your hands in water and form small patties. Place them on an oiled baking sheet and place in the oven for half an hour at 180 degrees.

• First, choose the right fish or fillet for minced meat. It is advisable to opt for fish that is not too oily, but not dry either. If the variety is fatty, you can remove excess fat and add a little fat to lean fish.
• The fish fillet can be finely chopped rather than twisted. So, the cutlets will be more juicy.
• Small fish are also suitable for minced meat. By twisting it in a meat grinder, the bones will not be felt at all.

• Fish fillet - 500 g
• Dry loaf - 100 g for breading
• Fresh loaf - 100 g per cutlet
• Parsley, dill - a couple of sprigs
• Garlic - 1 clove
• Salt - 1 tsp.

1. Place the dry loaf in a blender and grind into crumbs.
2. Wash the fish fillet, dry it and grind it through a meat grinder.
3. Soak a fresh loaf in water and leave to swell. Then squeeze it out and add it to minced fish.
4. Add chopped herbs, salt, pepper to the minced meat and mix everything well.
5. Form small patties and roll them in bread crumbs.
6. Pour vegetable oil into a frying pan and heat. Place the cutlets and fry them on each side for 2-3 minutes until golden crust. Bring them to readiness by reducing the heat, pouring in a little water and closing the pan with a lid. Simmer over low heat for 5 minutes.

Lenten fish cutlets - canned recipe

Ingredients:

• Sardines in oil - 1 can
• Boiled potatoes - 1 pc.
• Onions - 1 pc.
• Breadcrumbs - 100 g
• Salt - 1 tsp.
• Dill - several sprigs
• Ground black pepper - a pinch
• Vegetable oil - for frying

1. Place the sardines on a plate and mash with a fork.
2. Peel the potatoes, boil until tender in salted water and grate.
3. Peel the onion, cut into cubes and fry in oil in a frying pan.
4. Mix fish with potatoes and onions. Add chopped dill.
5. Make cutlets from the resulting mass and roll them in breadcrumbs.
6. In heated oil, fry the cutlets in a frying pan on both sides until golden brown, 5 minutes on each side at medium heat.

Ingredients:

• Cabbage (any variety) - 1 kg
• Semolina - 0.5 tbsp.
• Wheat flour - 0.5 tbsp.
• Onions - 1 pc.
• Garlic - 1 clove
• Breadcrumbs - 150 g
• Salt - 1 tsp.
• Vegetable oil - for frying

1. Cut the cabbage into pieces and boil in salted water for 10 minutes. Then grind in a meat grinder or blender.
2. Also pass through a meat grinder or blend the peeled onion and garlic.
3. Connect cabbage puree with onion mixture and add chopped herbs.
4. Add flour and semolina to the ingredients and knead the minced meat.
5. Form into patties and roll them in breadcrumbs.
6. Fry them in a frying pan in vegetable oil on both sides for about 3-5 minutes until golden brown.

Ingredients:

• Carrots - 500 g
• Manya cereal - 60 g
• Breadcrumbs - 6 tbsp.
• Garlic - 2 cloves
• Ground paprika - 1 tsp.
• Salt - 2 pinches
• Ground black pepper - a pinch
• Vegetable oil - for frying
• Drinking water - 3 tbsp.

1. Peel the onion and cut into cubes. Then fry in a frying pan in vegetable oil.
2. Add salt, pepper, paprika to the onion.
3. Peel and chop the carrots in a food processor or grate on a fine grater.
4. Combine carrots and onions. Add semolina and pour in water.
5. Place the mixture in a frying pan and simmer for 5-7 minutes, stirring constantly until thickened.
6. Add chopped garlic to the minced meat and form small cutlets, which they roll in breadcrumbs.
7. Heat vegetable oil in a frying pan and fry the cutlets on both sides in vegetable oil until a crispy crust forms.

Ingredients:

• Potatoes - 6 pcs.
• Onions - 1 pc.
• Vegetable oil - for frying
• Flour - 2 tbsp.
• Semolina - 2 tbsp.
• Salt - 1 tsp.
• Black pepper - a pinch

1. Peel the potatoes and boil until tender in salted water. Then mash the tubers to a puree-like consistency and leave to cool.
2. Peel the onion, chop and sauté in vegetable oil.
3. Combine potatoes with onions and add semolina. Stir and leave the minced meat for 5 minutes. Then form oval patties.
4. Pour vegetable oil into a frying pan and heat. Place the cutlets and fry them on both sides until golden brown.

Ingredients:

• Buckwheat - 300 g
• Onions - 1 pc.
• Garlic - 2 cloves
• Dill - bunch
• Breadcrumbs - 100 g
• Salt - 1 tsp.
• Ground pepper - a pinch
• Vegetable oil - for frying

1. Sort the buckwheat porridge, removing pebbles and debris. Wash and boil until tender in salted water. Place it in a blender and grind to a pate consistency.
2. Peel the onion and garlic, chop and saute in a frying pan in vegetable oil.
3. Wash the dill and chop finely.
4. Combine buckwheat pate, fried onion and greens. Mix the ingredients thoroughly and form into patties, roll in breadcrumbs.
5. Grease a baking sheet with a thin layer of oil and place the cutlets. Bake them in the oven until golden brown at 180 degrees for half an hour.

Video recipes:

Today, meatless meatless cutlets do not surprise anyone. This tasty dish can be prepared from fish, cereals, potatoes and cabbage. Such cutlets are healthy and lower in calories than meat cutlets.

During fasting there are days when you can eat fish. This is the right time to prepare Lenten fish cutlets and treat your family and guests. You can use any boneless fish in the recipe for lean fish cutlets, for example, hake, cod, sea bass.

Ingredients:

• half a kilo of fish fillet;
• 100 g bread;
• a small bunch of greenery;
• a clove of garlic;
• 120 g breadcrumbs;
• salt and ground pepper.

Preparation:

1. The piece is not fresh bread fill with water and leave to soften.
2. Wash the fillet, peel the skin and cut into pieces.
3. Chop the garlic and herbs finely.
4. Pass the softened piece of bread and fish through a meat grinder.
5. Add herbs with garlic, salt, pepper to the minced fish and mix.
6. Simmer the finished cutlets for 5 minutes, adding 4 tablespoons of water to the pan with oil.

Serve the cutlets with vegetable salad, pasta, bean dishes or rice. It's delicious to eat them with vegetable sauces.

Lenten cabbage cutlets

A simple recipe for lean cabbage cutlets with interesting taste, which go well with fresh tomatoes and peas.

Required ingredients:

• a kilo of cabbage;
• bulb;
• half a glass of flour;
• a bunch of dill;
• spices;
• 3 cloves of garlic;
• half a glass of semolina;
• a glass of breadcrumbs.

Cooking steps:

1. Place chopped meat into boiling and salted water in large pieces cabbage, cook for five minutes.
2. Place the cabbage in a sieve to drain.
3. Remove the stalks and chop the cabbage in a blender.
4. Finely chop the onion, chop the herbs and garlic. Add all ingredients, salt and pepper to the cabbage.
5. Add semolina and flour to the vegetable mixture. Stir and leave for a few minutes to allow the semolina to swell.
6. Form cutlets, roll in breadcrumbs and fry.

It's delicious to eat cutlets with porridge or mashed potatoes.

Lenten buckwheat cutlets

Nutritious Lenten buckwheat cutlets Easy to prepare and perfect for lunch or a hearty snack.

Ingredients:

• half a glass of buckwheat;
• glass of water;
• five potatoes;
• carrot;
• bulb;
• spices.

Preparation:

1. Boil buckwheat in salted water.
2. Grate the potatoes and carrots into separate bowls.
3. Chop the onion and fry with carrots.
4. Mix the roast with buckwheat and potatoes, add spices.
5. Place the cutlets on a baking sheet and bake in the oven.

The cutlets remain tasty even when cold.

Lenten potato and carrot cutlets

A dietary and healthy dish - tender lean potato cutlets with carrots are suitable not only for adults, but also for children.

Required ingredients:

• six potatoes;
• carrot;
• tomato;
• canned peas - three tablespoons;
• canned corn – 3 table. spoons;
• one and a half tbsp. spoons of salt;
• greenery;
• three spoons tbsp. flour;
• ½ teaspoon each of ginger, turmeric and ground pepper;
• one teaspoon each of ground cumin and coriander.

Preparation step by step:

1. Boil the potatoes and carrots, peel them.
2. Cut the carrots into cubes and mash the potatoes so that lumps remain.
3. Peel the tomato, cut into cubes, combine with potatoes and carrots.
4. Add spices, peas and corn, finely chopped herbs.
5. Form cutlets and roll in flour. Fry lean carrot cutlets with potatoes until golden brown.

Lenten delicious cutlets can be eaten as independent dish or serve with various side dishes and sauces.

On the eve of Lent, do not deny yourself your favorite dishes. Cooking recipes vegetable cutlets very useful for those who follow the post. Do you want cutlets? Get ready! Today there are a lot of recipes for such dishes and for every taste. And don't think that Lenten table- boring and tasteless. On the contrary, it is very diverse because it is possible to cook from vegetables delicious cutlets, which are not a bit inferior to meat dishes.

Lenten beet cutlets

Please your loved ones during Lent! Fry beet cutlets that don't contain a drop of meat!

Components:

• Semolina - one tablespoon
• Beets - 200 gr.
• Lenten butter
• Breading

Boil beets

Peel and grind in a meat grinder.

Add vegetable oil and semolina

Mix all.

Place on the fire to heat until the mass becomes thick and dense. Then cool it and stick on the cutlets.

Dip each cutlet in breadcrumbs

Fry in vegetable oil until cooked.

Semolina cutlets with milk and raisins

With this dish we plunge into childhood memories. I remember that we ate these cutlets in kindergarten with jelly! Today I wanted to plunge into my childhood and cook myself semolina cutlets and treat your kids!

Components:

• Milk - 200 ml
• Water - 100 ml
• Sugar - one tbsp. l. (taste)
• Salt - a pinch
• Semolina - three tbsp.
• Eggs - one piece.
• Dark raisins - 15 gr.
• Tangerine zest - 2 gr.
• Vanilla - 1 gr.
• Breadcrumbs
• Butter - 1 tbsp. l.

You need to cook ordinary semolina porridge.

Cook until it thickens

It needs to be very, very thick.

Add vanillin, raisins, tangerine zest

Now mix the egg and flour well. This can be done using a mixer

A homogeneous mass will come out

With wet hands we make cutlets

Cover in breadcrumbs

Grease a frying pan with butter

Fry the cutlets over low heat

Cover the pan with a lid

Fry until browned

Possibly served with jam - it’s very tasty.

The children liked the cutlets, today in kindergarten Such cutlets are not prepared. To make them more dietary, you can dip them in coconut flakes and bake in the oven. Try it!

Carrot-apple cutlets

Such cutlets are one of the healthiest, low-calorie, gentle dishes; they are also included in the diet for children and meet the requirements of various therapeutic diets.

Components:

• Half a glass of milk
• Sunflower oil
• Six carrots
• Three apples
• Semolina two tablespoons
• Sugar, salt
• One egg
• Flour to taste

Milk needs to be heated

Grate the carrots on a small grater

Simmer with milk for five minutes

Grate the apples. Add to carrots.

Add semolina, salt, sugar.

Stir and simmer for another five minutes

Cool and add egg

Mix everything thoroughly and make cutlets

Cover in flour

Fry for three minutes on all sides

Serve with sour cream

Onion cutlets with semolina and eggs

We love onion cutlets very much - they are simple, very appetizing and budget-friendly!
I often make them for guests and for family dinner. They look like meatballs. The cutlets come out delicious and crispy. And I also adore them for their pleasant sweet taste. In case you have never tried it before onion cutlets with semolina - it's time to correct this mistake!

Components:

• Onion - three hundred grams
• Semolina - two tablespoons
• Flour - two tablespoons
• Tomato paste - three tablespoons
• Chicken egg - two pieces
• Salt and black pepper - according to your taste
• Vegetable oil

We clean the onion and chop it, maybe use a chopper. Add salt, ground black pepper and sweet paprika powder.

Separate two tablespoons of chopped onion, and put the rest into a deep container.

Add eggs and mix.

Add salt and season with spices, add flour, semolina

Mix thoroughly and set aside for fifteen minutes.

Fry the remaining onion in a frying pan until transparent.

Add tomato paste and pour in half a glass of vodka, mix

Possible to use tomato juice(2 cups), but it should be boiled until it thickens.

When we add some salt to the boil, add a little sugar (half a tsp), vinegar (1 tbsp) and season with spices

If you like, you can add garlic.

Heat the vegetable oil and spoon the onion mixture into the frying pan.

Fry on each side until the crust is golden.

Can be eaten as regular cutlets, but much tastier when they are stewed in sauce

Simmer over low heat for five minutes, after boiling.

Can be stewed in microwave oven: high mode - two minutes, medium - three.

Pea cutlets with garlic

For gourmets! Very easy recipe the most tender cutlets! Pairs very well with a vegetable side dish.

Components:

• One carrot
• one onion
• peas 200 gr
• sunflower oil three tbsp
• two cloves of garlic
• ginger to taste
• black pepper to taste
• dill to taste
• salt to taste
• flour 50 gr
• in 0.5

Leave yellow in water overnight dried peas. In the morning you need to drain the water and grind the peas in a meat grinder.

Chop the onion and carrot, fry in sunflower oil and also through a meat grinder.

Grind the garlic with salt and dry spices and mix.

The resulting mass should stand for about thirty minutes.

Then we make cutlets and fry on all sides in vegetable oil, as usual.

They are good to bake in the oven.

Carrot cutlets with vegetable and lean semolina

Carrots go well with different vegetables and some fruits - it can be combined with cabbage - and carrot cutlets with cabbage will come out. Carrots go well and unusually with pears, raisins or dried apricots, but in this version it’s healthier to bake them.

Components:

• Two large carrots
• two apples
• two tablespoons of semolina
• one teaspoon of sugar
• salt according to your taste
• one teaspoon of cinnamon
• vegetable oil for frying
• flour or breadcrumbs for breading

I Wash and peel the blocks and carrots. Grate carrots onto grater and put in a container.

Add half a glass of water and simmer over low heat until half cooked.

Grate the apples and add them to the carrots. Cook a little more until the apples become soft.

Pour semolina into the resulting paste and add granulated sugar(maybe add a pinch of salt). Cook for another five minutes, stirring all the time.

Cool the resulting mixture and add ground cinnamon. We make cutlets from it and dip it in breading or flour.

Heat a frying pan with vegetable oil. Fry the carrot cutlets on each side until they become golden brown.

Before serving, it is possible to add honey or jam. If you don’t fast, you can offer it with sour cream.

Vegetable cutlets go very well with sour cream. From lean sauces It is possible to use mayonnaise without eggs. A dish made purely from carrots or with fruit can be served with honey, jam, ice cream - whatever suits your imagination.

Meatless cutlets “Indian style”

If there are vegetarians among your friends and family, I recommend meatless cutlets. This is very tasty vegetable dish which is considered one of the worthy Indian cuisines. Imagine: the most delicate vegetable filling, covered golden brown crust, a unique fragrant aroma and taste - well, who will remain indifferent here?

Components:

• Four potatoes
• One onion
• One carrot
• One tomato
• Two tablespoons canned peas
• Two tablespoons canned corn
• One clove of garlic
• One tablespoon lemon juice
• Two tablespoons of parsley
• Two tablespoons of wheat flour
• Breadcrumbs
• Salt according to taste
• Ground black pepper according to taste
• Vegetable oil

We wash all the vegetables. And then cook the potatoes and carrots. Add salt according to your taste.

The carrots should be almost ready, and continue to cook the potatoes until done.

Meanwhile, take a bowl and mix peas with corn, not coarsely chopped dill. Chop the tomatoes, garlic and onion into pieces and add to the bowl. We also chop the carrots and add them to these products.

Peel the boiled potatoes and grind them into puree, add a little salt and add spices. Cool.

Cooking cutlets

Mix all the vegetables. Pour flour onto the first plate, add a little water and mix thoroughly until smooth, pour crackers into the second.

Heat a frying pan over low heat, pour a little vegetable oil.

We make cutlets, then dip them first in the flour mixture, and then in breadcrumbs.

Fry on all sides until golden brown

- Boil potatoes and carrots with skins, so they will save their useful material and don't get overcooked.

— Buy ​​small peas and corn.

— These cutlets go well with a light vegetable salad and semi-sweet white wine.

Lenten cabbage cutlets

Cabbage cutlets This is a real Lenten dish. They are prepared by those who should be on dietary nutrition. The dish is also known among those who fast. And there are also vegetarians.

Components:

• One head of cabbage;
• Two carrots;
• One onion;
• Flour – 3 tbsp. l.;
• Vegetable oil – 4 tbsp. l.;
• Vegetable seasonings – packaging;
• Salt - to taste;
• Breading - a bag.

We remove the top leaves and remove black spots. We cut the cabbage into pieces with a large knife, remove the stalk, put it in boiling water and sauté for ten minutes.

We clean and cut all other vegetables into slices. We take out the cabbage and let it cool a little. Grind all the prepared ingredients in a meat grinder.

Add flour, salt and seasonings. Mix everything thoroughly and form small semi-finished products with your hands.

Heat the butter in a frying pan, coat it in breadcrumbs and fry for about five minutes on each side.

The minced meat can be supplemented with fresh herbs and garlic, but this is only if desired.

All is ready. Be healthy!

Lenten rice cutlets with mushrooms

During fast days you don’t have to give up delicious dishes, you can cook excellent mushroom cutlets! This dish is perfect and it will bring variety to your casual table. Nutritious and very fragrant mushroom cutlets will please everyone!

Components:

• Half a kilogram of champignon mushrooms.
• One glass of white rice.
• One onion.
• Flour or breading.
• Lenten oil.
• Salt according to taste.
• Ground black pepper according to taste.
• Pure distilled water liter.

Round-grain rice is perfect for this dish; it cooks well and does not lose its shape. Rinse the rice through a sieve using a stream cold water. Leave the rice to come out excess water and then put it in a container.

We wash the vegetables, dry them, chop them finely, and try to cut slices no larger than one centimeter. Let's sort it out

chopped vegetables on different plates.

Cook the rice, stirring all the time, for forty minutes. We need viscous porridge. After the porridge is cooked, let it cool.

While the rice is cooling, pour two tablespoons of vegetable oil into the frying pan, add chopped onion and simmer for about three minutes until we see that it has become transparent and browned. Next, add the mushrooms to the onion and simmer everything together for another fifteen minutes until it’s ready.

When the vegetables and rice have cooled, transfer everything into a large container, add salt and ground black pepper according to taste and mix them with a tablespoon so that everything is evenly distributed. Cover and place the minced meat in the refrigerator for twenty minutes until completely cooled and thickened.

When the time is up, we take out the minced meat and start making a cutlet, enveloping it in flour or breadcrumbs.

Fry our cutlets in a frying pan until golden brown on all sides. Finished goods Place on a large plate. Great for both dinner and lunch.

These cutlets are best served hot. They can be eaten separately or with a side dish.

The dish can be covered lean mayonnaise or sauce and sprinkle with chopped dill, parsley, green onions or cilantro.

– To add the most expressive flavor to a lean dish, you can supplement the minced meat with various spices that are suitable for vegetable dishes.

– Instead of rice, it is possible to use wheat cereal.

– It is also possible to supplement the minced meat with chopped herbs or finely chopped garlic.

Cabbage cutlets made from white cabbage without flour

I remember such wonderful cabbage cutlets from my childhood and most likely, your grandmothers also cooked them. Here I want to offer my method of cooking such cutlets from white cabbage without flour and semolina, but with oat bran.

Components:

• 1/2 head of white cabbage
• One egg
• One onion little thing
• Garlic one clove
• Oat bran two tablespoons
• Breading
• Salt according to your taste
• Ground black pepper
• Sunflower oil

The first step is to cut half a cabbage head into big pieces and boil it in salted water. Keep an eye on the water so that the cabbage is covered at all times. When it has boiled, place the leaves in a colander and pour out the excess water. Refrigerate.

After the cabbage has cooled, it should be crushed with a blender so that the minced meat is not large.

In the resulting minced meat, add chopped onion and garlic, an egg, oat bran, salt and pepper according to taste. Grind again to obtain a uniform mass.
Add a little breading at the end, so the minced meat will come out dry and will hold its shape more firmly.

Form patties with wet hands. Fry them over low heat for two or three minutes on all sides until browned.

It can be served with a side dish and sour cream. We ended up with a light, appetizing, tasty and healthy dish.
Have a nice lunch!

– You can cook steamed cabbage cutlets.

– It is possible to put fresh or fried onions in the minced meat.

Lenten cutlets I cook from the most different products. Cutlets made from cabbage, potatoes, buckwheat, beans - they are all very tasty. And on weekends and holidays You can make cutlets from fish or squid. I fry them in a frying pan with vegetable oil or bake them in the oven.

The products needed to make lean cutlets are the simplest. And as a result, you can get a tasty and satisfying dish, although not gourmet. But we should not forget that the time of fasting is not intended for overeating, but for cleansing.

Lots of recipes vegetarian soups and salads I have already described earlier. You can see these recipes in the section Lenten dishes. And today’s selection of delicious cutlet recipes is for those who observe fasts and generally monitor their health. Choose any according to your taste and cook with pleasure.

In this article:

Step-by-step recipe for lean cabbage cutlets

The taste of these cutlets takes me back to childhood and I try not to add anything extra so that they taste like my grandmother’s The recipe is very simple and the ingredients are very ordinary.

What you will need:

Preparation:

1. Boil carrots in salt water until half cooked. I drain the water and let the carrots cool.
2. I peel the carrots and grate them on a coarse grater. I add sugar and honey is better. Add half the semolina and mix well. I give minced carrots stand for five minutes so that the semolina absorbs excess juice and the cutlets do not fall apart.
3. I start making cutlets. I roll them in semolina.
4. I heat a frying pan on low and fry the cutlets on both sides.

Lenten carrot cutlets are ready. Healthy and sweet. Very tasty with

The most delicious buckwheat recipe

The most delicious and simplest recipe for lean buckwheat cutlets. For men I cook buckwheat with minced meat. But I do these fasting ones during Lent. They are full and have a wonderful taste.

What you will need:

Preparation:

1. I wash the buckwheat and boil it in salted water. While the buckwheat is cooking, I prepare the vegetables. I peel and wash potatoes and onions. Finely chop a bunch of greens. I chop the onion finely and fry it in a frying pan with the addition of vegetable oil. I rub the potatoes on a coarse grater.
2. Pour fried onions and grated potatoes into boiled buckwheat. I pour chopped herbs into it and squeeze the garlic cloves through a press. I add salt, pepper and spices. I mix it well and crush it a little more with a masher. The result is a fairly viscous, homogeneous minced meat.
3. I put the frying pan on the fire and pour in a little oil. I dip my hands in the water and start making cutlets. If you want, roll them in flour, but I don't do that.
4. Fry the cutlets in a hot frying pan for no more than one minute on each side.

Buckwheat is very tasty with mushroom sauce. Be sure to try them!

Buckwheat cutlets with lean mushrooms

In this video from the video channel “Ksyushina’s Kitchen” we will see a recipe for buckwheat with mushrooms. This is already the highest level of meatless cutlets.

I first tried buckwheat cutlets with mushrooms at a holiday in a vegetarian family. By the way, the table was bursting with a variety of dishes. It was a discovery for me that so many delicious things were prepared not just without meat, but without any animal products at all. Then for the first time I thought that it’s probably in vain that we consider all vegetables and grains to be just an addition, a side dish, to meat dishes.

Lenten potato cutlets with green peas

Lenten potato cutlets are not difficult to prepare and do not require much time and effort. Mashed potatoes here considered as the main ingredient. Can be done potato cutlets with cabbage, with rice, with rolled oats. Today I am preparing lean potato cutlets with green peas. There is a set of products for everyone.

What you will need:

Preparation:

1. I peel and wash the potatoes. I set it to cook on puree.
2. I chop the onion very finely and fry it in vegetable oil.
3. I mash the peas with a fork. You can grind it in a blender into porridge - whatever you want.
4. The potatoes are cooked. I mash it into a puree and add peas and fried onions.
5. Stirring constantly, add flour with spoons to make a viscous dough.
6. I form small cutlets. If you make large cutlets, then it is difficult to turn them over.
7. I roll the cutlets in flour. You can roll it in breadcrumbs and semolina.
8. In a hot frying pan with oil, fry the cutlets on both sides. I turn it over with a spatula so that I can grab and flip the entire cutlet at once. They are soft and may fall apart.

Well, the golden brown potato cutlets are ready. Serve them with or mushroom sauce.

Lenten potato zrazy with mushrooms

More like this potato cutlets they are made with fillings and they are called zrazy. Here is a recipe for Lenten zrazas with mushrooms from the Lana San channel.

Speaking of lean cutlets, it is impossible to miss the recipe oatmeal cutlets. I cook them not only during fasting, but also just on fasting days.

Rolled oatmeal cutlets

These cutlets stick together very well, thanks to the stickiness of the oatmeal itself. A hearty and healthy dish for a Lenten menu.

What you will need:

Preparation:

1. Pour boiling water over oatmeal in a large bowl. I cover it with a lid. Let the rolled oats brew for 10 minutes and swell. In the meantime, let's take care of the vegetables.
   
2. I peel and wash onions and potatoes. Grate potatoes and onions. I couldn’t resist and grated one more carrot for a change)
3. Hercules is already tired. I pour it into a bowl with rolled oats grated potatoes, carrots and onions.
   
4. Now I add salt, pepper and squeeze the garlic through a press. I mix very thoroughly and start making cutlets. I immediately place them in a hot frying pan with vegetable oil. When they are fried on one side, carefully turn them over with a spatula and fry them on the other side.

   There are days during Lent when you can eat fish and seafood. Therefore, now we will look at recipes for lean fish and squid cutlets.
   

   Delicious fish cutlet recipe

   For these cutlets, I take two types of fish - pink salmon and pollock. You can buy ready-made fish fillet, but my fish is fresh. These marble cutlets have an extraordinary taste. Cooking will require some effort, but when you try them, you will understand that your efforts were not in vain.

   What you will need:

   Preparation:

   1. I wash the pollock and remove the bones. I twist it in a meat grinder twice. I also clean the red fish from bones and cut it into small pieces and add it to the minced meat.
   2. I chop the onion very finely and also add it to the mince. Salt, pepper and add half a glass of semolina. Mix well and let stand for 20 minutes so that the semolina swells.
   3. I begin to form the cutlets. You can roll them in flour, semolina or breadcrumbs - as you wish. Meanwhile, the oven is already turned on at 200 degrees and is heating up.
   4. I pour sunflower oil onto the sheet and place the cutlets not too close to each other. The oven has warmed up, I send a sheet of cutlets into it.
   5. Time to make the sauce. Pour 3 tablespoons of flour into a bowl and, stirring constantly, pour in a large mug of water 330 ml. I add tomato paste, salt pepper. You can add any spices you like at this stage.
   6. The cutlets have been fried in the oven for 30 minutes. Carefully pour all the tomato sauce onto the cutlet sheet. And again in the oven for about 10 minutes. So that the sauce just boils. I turn off the oven and let the cutlets simmer in the sauce.
   7. I serve it on the table, sprinkled with finely chopped herbs and a garnish of pickled vegetables.

   Lenten fish cutlets V tomato sauce ready. I am sure that all your family and guests will like them.

   Lenten cutlets can be made not only from fish. Here is a recipe for squid cutlets from the channel “Bald Cook”
   

   Lenten squid cutlets (video)

   These are the cutlets from lean products We cook during Lent. As a side dish for lean cutlets, you can prepare porridge, vegetables or a lean salad. Recipes . Amazingly tasty and healthy. We wish everyone who cooked with us today Bon appetit! And fast for good health!

   If you liked these simple recipes lean cutlets, press the social network buttons. I will also be very grateful for your feedback and comments.