Lean potato balls. Recipe for classic Lenten cutlets

Hello, dear friends! Who among us does not dream of good health, slim figure and good health? And everyone knows what an important role plays in achieving this goal proper nutrition. Hundreds of books have been written about the benefits of dietary foods; however, most prefer hearty, high-calorie meat and flour dishes. Often with age, for health reasons or for other reasons, we have to give up such a diet. How to find the golden mean so that it is tasty and healthy? It’s very simple - prepare meatless potato cutlets.

- This is not only low-calorie, but also appetizing food, the preparation of which you do not need to spend a lot of time, effort and money. The potato itself is quite useful product. It is a source of amino acids, large quantity minerals and is able to saturate our body well. In addition to the main ingredient, you can add any vegetables you want to potato cutlets and the result will always be excellent.

Lenten potato cutlets

How to cook lean potato cutlets? As easy as pie. I'll tell you step by step a few simple recipes, with the help of which you can please your loved ones with delicious, and most importantly healthy food.

Lenten mashed potato cutlets

As we cook Lenten dish, we will have to give up eggs and milk. However, I will share with you a secret with which your cutlets will keep their shape even without binding protein.

To prepare lean mashed potato cutlets you will need:

kilo of potatoes;
one medium onion;
a couple of cloves of garlic;
3 table. spoons of flour;
breadcrumbs;
dill, parsley;
vegetable oil for frying

Step 1. Boil coarsely chopped potatoes in salted water. You don't need to use too much water, just cover the potato layer with it.

Step 2. Drain all the liquid and immediately, while the potatoes are still hot, puree them without adding oil. It is better to use a regular hand masher for this process, since after using a blender or mixer, the mass will become too viscous and it will be more difficult to make cutlets from it.

Step 3. Cut and fry in vegetable oil onion and garlic.

Step 4. Add the contents of the frying pan to the slightly cooled puree.

Step 5. Finely chop the clean and dry greens and add them to the potato mixture. Stir, add salt or pepper to taste.

And now the promised secret - in order to prevent the cutlets from falling apart during frying, add 3 tablespoons of flour to the puree, knead elastic dough, wrap cling film and leave in the refrigerator for at least half an hour. After this procedure, the potato mixture will “set” and frying it will be much easier.

Step 6: Wet your hands cold water and form into medium sized patties. Roll them in breadcrumbs and fry in a hot frying pan on both sides until cooked.

Since in minced vegetables they're already coming finished products, there is no need to subject the mashed cutlets to prolonged heat treatment. Just fry them until delicious crust and, if desired, simmer under the lid for several minutes. Look at the photo to see how fluffy the cutlets are as a result of this simple process!

To make the dish even tastier, I recommend that you cook lean sauce for potato cutlets.

Lenten sauce, a la “bechamel”

Sift half a glass of flour and let it dry for a few seconds. hot frying pan. Add a couple of tablespoons boiled water, let it boil. Carefully pour in 200 grams of the prepared vegetable broth and, stirring constantly, boil the mixture over medium heat until thickened. Add salt to taste nutmeg, finely chopped greens and a tablespoon lemon juice. Let the finished sauce cool and you can serve it with vegetable cutlets or other dishes.

Tomato sauce

Kilogram fresh tomatoes scald with boiling water and remove the skin. Remove the stems and chop by hand or using a blender. Place the tomatoes in a thick-walled bowl, add garlic, peppercorns, salt to taste and a teaspoon of sugar. Let it boil and reduce until it becomes a sauce. A few minutes before readiness, add chopped garlic and fresh basil. If you come across watery tomatoes that give a lot of juice and do not boil well, thicken the liquid with flour. Such homemade ketchup goes well with any vegetable dish, as well as with pasta.

Lean potato cutlets - recipe

Potatoes are very popular product and dishes from it are included in the menu of many peoples of the European part of the earth. There is a wide variety of recipes for lean potato cutlets - these include Ukrainian potato mushroom zrazy, and Belarusian chippers, and Lithuanian zeppelins, in which, instead of the traditional minced meat can add vegetable stew. Vegetarian cabbage-potato and potato-carrot cutlets are no less tasty and nutritious.

Here are a few simple examples how to make without eggs.

Raw potato cutlets

Pancakes or cutlets from raw potatoes- one of the ancient national Belarusian dishes. According to the method of preparation in which the tubers are “pulled”, that is, tinder on a grater, they got their name - potato pancakes or potato pancakes.

For tasty and satisfying potato pancakes you will need:

kilo of raw potatoes - it’s better to take varieties from increased content starch;
onion;
flour or semolina;
salt, spices - to taste

Peel the potatoes, wash and grate. What size of cells to choose for this depends on your own preferences - some people recognize potato pancakes made exclusively on a “beet” grater, while for others the most delicious is considered to be the mass shredded on a grater for preparing Korean carrots.

Leave the potatoes to sit in a deep bowl and, after a while, remove any juice that appears. Add finely chopped onion, salt and pepper. Traditional pancakes are prepared without adding thickeners, but if you see that the mass is too liquid, add a couple of tablespoons of flour or semolina to the desired consistency.

If you choose the option with semolina, you need to set the bowl aside again for 10 - 15 minutes so that the cereal swells. Form small balls with a spoon and deep fry. If you prefer a flat shape or are afraid that the mixture may not be cooked well, add grated potatoes on a frying pan in the form of pancakes. This delicious dish can be served with sour cream, with soy sauce, tomato ketchup or lean mayonnaise.

Potato cutlets with cabbage

This option vegetarian cutlets It will be especially appreciated by adherents of natural healing, since one of their components is healing flax seeds.

For delicious cutlets with cabbage take:

half a kilo of potatoes, boiled “in their jackets”;
400 grams of finely chopped fresh cabbage (can be replaced with sauerkraut);
one tablespoon of flaxseeds;
large onion;
vegetable oil;
salt, pepper, herbs.

First, we’ll make flaxseed jelly, which will serve as a connecting element and replace the eggs missing in the recipe. Pour three tablespoons of hot boiled water into flax seeds ground into flour (this can be done using a coffee grinder or a manual spice grinder). Let it brew under the lid until mushy.

Peel the potatoes and thoroughly mash or grind using a food processor. Finely chop the onion and fry in oil together with the cabbage.

Mix all ingredients - crushed potatoes, fried onions, cabbage and swollen flax seeds. Salt, pepper, add herbs and seasonings, mix, form cutlets and fry in hot oil until cooked.

Potato cutlets with carrots

If you have never tried airy and juicy potato cutlets with carrots, I will be happy to tell you how to cook it healthy dish. The uniqueness of the recipe is that it simultaneously uses two types of potatoes - boiled and raw.

So, prepare:

thick mashed potatoes from 5 - 6 medium-sized potatoes;
1 – 2 raw potatoes;
two large carrots;
one medium-sized onion;
5 tablespoons of flour or crackers;
50 grams of semolina;
salt, spices;
frying oil

Stir into the prepared warm puree semolina and leave to swell for 15 minutes. Raw vegetables(potatoes and carrots) peel, grate, squeeze and drain the liquid. Fry the onion in oil. Mix everything, remember well, form cutlets, roll in flour or breadcrumbs and fry in oil until crust forms on both sides. After this, you need to add a little water, close the lid and simmer over low heat for 15 - 20 minutes. Great side dish will go with this dish steamed vegetables, greens or salad.

Lenten potato cutlets with mushrooms

If you strictly monitor the calories you absorb, an option is suitable for you, in which lean potato cutlets with mushrooms are prepared without frying in oil, but baked in the oven:

ready-made puree from a kilogram of potatoes;
200 - 300 grams of fresh champignons;
a couple of tablespoons of flour or other breading;
salt, pepper, herbs.

Form round cakes from the finished pound. Place finely chopped mushrooms and herbs in the middle. If you first fry the champignons with onions in a frying pan, the dish will turn out tastier and more satisfying, but you can cook more dietary option with addition raw mushrooms. In any case, they will be thermally processed and cooked in the oven.

Use your hands to form a potato cutlet with filling, roll it in flour or breadcrumbs, place it on a baking sheet lined with parchment and place it in a hot oven for about half an hour at a temperature of 180 - 190 degrees. If you want, you can turn the cutlets over with a spatula in the middle of the process - then they will fry more evenly and will be well baked on each side. But be careful not to burn your hands. Get it ready cutlets, let them cool a little and start eating!

This dish goes well with mushroom sauce, the recipe for which I will now tell you.

To prepare the gravy, any mushrooms you have on hand are suitable - fresh, frozen or dried. Of course, the strongest natural aroma and taste is felt in dried forest mushrooms, but they come to our table less and less often, so we’ll focus on the option with available champignons.

500 grams of fresh champignons;
one onion, two cloves of garlic;
one carrot;
vegetable oil;
mushroom seasoning, salt, pepper.

Peel and chop the onion and garlic, grate the carrots into small pieces. Fry the vegetables in oil until golden brown, add the mushrooms and simmer without a lid until the moisture released from them evaporates. If you want to strengthen mushroom taste and add special seasoning - do this at the very beginning of the process, since the spongy structure of the mushroom quickly absorbs all the flavors.

If desired, you can add a couple of spoons to the gravy. homemade sour cream or heavy cream. If this is unacceptable for you, simply thicken the gravy with flour. Cool, sprinkle with herbs and serve with potato and mushroom cutlets.

You can easily and quickly prepare mushroom sauce in a slow cooker - just put all the ingredients in a bowl, add a little creamy or vegetable oil, fry for 10 minutes, add two glasses of water and cook in the “stew” mode for about half an hour. Sour cream can be added to ready sauce in portions.

As you have seen, preparing lean potato cutlets is quite easy and quick, and their benefits for our health are quite tangible. Can be done vegetable cutlets even more dietary and easily digestible if you steam them. This diet is indicated for many gastrointestinal diseases, diabetes mellitus, high cholesterol, gastritis, hypertension and excess weight.

Get ready healthy food, enjoy its taste and at the same time help your body not accumulate harmful substances and extra pounds- after all, refuse harmful products and it is quite possible to enjoy food!

Prepare lean potato cutlets with different fillings, treat them to your family and share our recipes on social media. networks. After all, the more healthy and well-fed people around, the better our lives! See you again and bon appetit!

1. Peel the potatoes, cut into arbitrary pieces and boil in salted water until tender. Drain the broth. Place the potatoes in a separate bowl. Using a potato masher, mash the potatoes well until homogeneous mass and let cool a little.

2. Divide the cooled potato mixture into equal parts with wet hands. Place breadcrumbs on the edge of the table or on a flat plate. Using a wide knife, form cutlets on breadcrumbs so that the cutlets are breaded on both sides.

3. Grease the sheet well with vegetable oil. Place the cutlets on it and bake them at a temperature of 180-200 degrees. As soon as they are fried on one side, remove the sheet from the oven and let the cutlets cool for about 15 minutes. And only after that they can be turned over to the other side. Once cooled, the cutlets can be easily turned over. Hot - they will simply crumble. As soon as the other half of the cutlets is fried, you can take them out. You can serve any vegetable salad with lean potato cutlets. Or you can fry onion rings and place them on the cutlets.

Tired of it standard preparation potatoes? Then try the recipe for lean Indian potato cutlets. They are very tasty, soft inside, with a crispy crust, they are prepared quickly and easily, they turn out tender and literally melt in your mouth.

Vegetarian cutlets without eggs, without meat. The dish is prepared exclusively from vegetables, which, in addition to potatoes, also include carrots and peas. The recipe is relevant for vegans and fasting people, as well as for all those who want to diversify the menu with a simple and at the same time tasty dish.

Ingredients

potatoes 5 pcs.
medium carrot 1 pc.
canned peas 4 tbsp. l.
onions 1 pc.
vegetable oil 2 tbsp. l.
salt to taste
ground black pepper 2 chips.
garlic 1 tooth.
ground dried ginger 2 chips.
turmeric 0.5 tsp.
ground coriander 2 chips.
flour for breading
vegetable oil for frying

How to make vegetarian potato cutlets

First you need to boil the potatoes and carrots. I cook vegetables with their skins on, then cool and peel. There is no need to boil the potatoes in advance, the potatoes should be warm, room temperature so that it can be easily pureed.
I mash the potatoes in the standard way, using a potato masher.
Peel the onion and cut it into cubes, and then sauté it in a small amount vegetable oil. Fried onion I add it to the bowl with the puree. I mix it with the masher again.
I cut the carrots into cubes. I combine it with mashed potatoes. I also add canned peas (without brine!).
I add spices and a clove of garlic, passed through a press. I adjust the amount of salt to taste. I stir with a spoon. It is important that the potato mixture is not liquid, otherwise the cutlets will spread during the cooking process. If necessary, you can add 1-2 tablespoons of flour.
Using hands dipped in water, I form small cutlets from the potato-vegetable mixture - the consumption per serving is approximately 1 tablespoon. I bread them in flour so they don't stick to the pan.
Fry in vegetable oil until golden brown, about 3-4 minutes on each side, over medium heat, without a lid.

Lenten potato cutlets are best served warm, or as a separate dish with vegetable salad and sour cream, and also as a side dish for meat or fish. Bon appetit!

Lenten potato cutlets with mushroom sauce, their recipe and photo were sent to Ekaterina. Lenten cutlets are prepared from boiled potatoes, or rather mashed potatoes, and this recipe yields 6-7 cutlets. Ekaterina cooked potato cutlets in a slow cooker; I think frying them in a frying pan will not be difficult for those who don’t have a miracle saucepan.

For the recipe for lean cutlets you will need:

Raw potatoes - 5 medium large potatoes,
Flour 2-3 tablespoons,
Salt to taste
Ground black pepper to taste,
Onion - 1 onion,
Breadcrumbs - 3 tablespoons,
Dry mushrooms - 15-20 pieces (small caps or stems),
Olive oil - 1 tablespoon

How to cook lean potato cutlets

I pour boiling water over the dried mushrooms and leave them to swell for further preparation of the sauce.

I peel the potatoes and cook in slightly salted water until tender, drain the water and mash until pureed.

Add flour to the puree until the puree does not stick too much to your hands.

I make cutlets from mashed potatoes, roll them in breadcrumbs and fry them. You can fry on the stove; I fried lean cutlets in a slow cooker in the “Baking” mode with the lid open.

While the potato cutlets are frying, I make a mushroom sauce for them from dried mushrooms. I finely chop the onion and sauté it for olive oil with salt and black ground pepper. I add soaked mushrooms and the liquid that remains from soaking to the onions.

! Dried mushrooms are more flavorful than fresh or frozen ones, therefore, in my opinion, they are more suitable for making sauces.

I bring the mushroom sauce from dried mushrooms to a boil and leave it for a very long time. low heat for another 7-10 minutes. Then I grind it in a blender; if the mushroom sauce turns out to be very thick, you can add water, but then it’s better to boil it again.

I pour the finished lean potato cutlets with a delicious mushroom sauce and can be decorated with herbs.

Another vegetarian or lenten cutlet recipe from YouTube channel video

Carrot-apple cutlets

The recipe uses apples, carrots, semolina, crackers and oil for frying.

When I don’t have time, and my household is very hungry and asks for something tasty, I just take out my notebook with recipes that are especially quick to prepare and give it to them to choose a dish. Cool, you will probably say, yes, this is true without a doubt. It’s just that I have a rather responsible job, and they can be called into the office at any minute, so I got myself a notebook like this, in which I wrote down only proven recipes. So now my loved ones will never go hungry. Do you have something to cook in a matter of minutes? No, then write down our favorite recipe with photos of step-by-step preparation under a very appetizing name– lean potato cutlets. It turns out this dish Well, it’s just very tasty, and the process of creating it is so easy that any housewife can handle it. Pamper your family with something delicious, cook them potato cutlets. I think you will be interested in seeing how to cook.

Required components:

- 5 large potato tubers,
- salt to taste,
- 1-2 tablespoons of flour,
- a couple of tablespoons of vegetable oil.

In addition to the listed ingredients, you can also add ground pepper and even paprika, which makes the cutlets especially tasty and quite spicy in taste.

Recipe with photos step by step:

Peel the potatoes with a paring knife, wash them, place them in a saucepan, cover with water and boil for 20 minutes over moderate heat.
Drain the water from the finished potatoes. Take a potato masher and crush it well. You can use a blender for this purpose.

Add to received mashed potatoes flour. Mix the mixture well.

With slightly damp hands, form patties of equal size.

Heat a little vegetable oil and fry the cutlets; they will be very impressive if served with sprigs of any greenery. I also have a great recipe for you.