Recipes for rolled oats cutlets: lean and with meat. Rolled oatmeal cutlets - healthy! Delicious rolled oats cutlets with vegetables, liver, minced meat, canned food, mushrooms and cheese

There was a time when my mother and I cooked these oatmeal cutlets almost every week. Back then, bouillon cubes were at the peak of popularity, so we poured a cube diluted in water over the oatmeal. Now this craze for various kinds of substitutes is fading into oblivion; everyone is trying to eat right and avoid surrogates, if they have analogues.

Therefore, I still suggest pouring oatmeal with broth, because preparing the broth is incredibly simple and quick. For vegetable broth you will need a carrot, an onion, a stalk of celery (you can take small piece root), parsley root and spices according to your desire and taste. Fill it all with water (1.5 liters), let it boil and cook for about half an hour. That's it, the broth is ready. For these cutlets we only need 450 ml, the rest you can either freeze or use to make soup. But if you feel sorry for the precious time it takes to prepare the broth, then simply replace it with the same amount of water.

So, pour the hot broth or water (if you are using it) over the oatmeal. Cover the bowl with a lid and let sit for half an hour. Let the flakes absorb all the liquid and swell and reach the desired condition.

Meanwhile, wash and peel the potatoes. To chop potatoes, you can use either a blender or a fine grater.
You can also add onions or carrots to the potatoes. You can replace the potatoes with the same amount of cauliflower, which also needs to be chopped in a blender - the cutlets will be lighter.

Wipe the mushrooms with a damp cloth, chop finely and lightly simmer in a frying pan, adding a drop of vegetable oil and a little water.

Add potatoes, mushrooms and finely chopped dill to the rolled oats, add salt. Add spices and mix everything thoroughly.
Just make sure the cereal is completely cooled, otherwise you risk getting burned.
To help the cutlets form better, place the bowl of minced meat in the refrigerator for 15 minutes.
This is more of a precaution than a guide to action. My cutlets were perfectly formed without this.

Remember the joke when a gentleman asks his butler what is on the menu today, and reacts joyfully when he hears “Cutlets, sir.” But the owner did not rejoice for long, because after a short pause the butler clarifies: “Oatmeal, sir.” The benefits of rolled oats for the health of the stomach and the body as a whole have been known for a long time, but most housewives limit themselves mainly to cooking oatmeal. But rolled oats make quite tasty and healthy dishes, including cutlets.

To prepare delicious and healthy oatmeal cutlets, you will need to stock up on:

two glasses of rolled oats
one glass of water
one bouillon cube
one medium sized onion
one egg
vegetable oil for frying cutlets
two tablespoons of mayonnaise or sour cream
1–2 cloves garlic
a small bunch of any greenery you like

Parsley, dill, cilantro, and basil are perfect for oatmeal cutlets.

Cooking rolled oats

So, when all the ingredients are prepared, you can get down to business. First, boil a glass of water. Dissolve the bouillon cube completely. Pour the flakes into a deep bowl and pour hot, freshly prepared broth over them. Cover with a lid and let the oatmeal steep for 20–25 minutes. While the flakes are swelling, peel the onion and chop it finely. Fry the onion for three to five minutes in a frying pan with heated vegetable oil until slightly golden brown.

To make the cutlets more fluffy, you can add them to the cereal. baking soda on the tip of a knife

Oh, cutlets, delicious!

Then add the onion to the swollen flakes and stir. You can add salt and ground black pepper to the resulting mass to taste.

The dish will be even tastier and more aromatic if you add rolled oats flakes pepper mixture

Now start frying the cutlets. They can be formed by hand, like ordinary cutlets. Or you can use a tablespoon. Simply scoop the rolled oats into a spoon and carefully place it in a frying pan with hot oil.

To prevent rolled oats from sticking to the spoon, periodically dip it in a cup of water

Fry the cutlets for five to seven minutes. Then remove them from the pan. Your cutlets are ready.

You can eat the prepared dish in this “pure” form. But special taste adds sauce to the cutlets. For it, it is enough to mix two tablespoons of mayonnaise or sour cream with a clove of garlic passed through a press and finely chopped herbs. This sauce is best for greasing hot cutlets.

You can also shift ready cutlets into a deep frying pan and pour sour cream or mayonnaise on top of them, cover with a lid and simmer over low heat for five to ten minutes. The cutlets will be soft and tender.

Taking care of loved ones, relatives, and small children, experiments in the kitchen led to the creation of oatmeal cutlets, which bear the well-known name “Hercules” and contain many microelements necessary to maintain the health of the human body.

Simple recipe

You don’t have to be a vegetarian or observe a church fast to have the opportunity to try making Hercules cutlets. They not only resemble in appearance meat products, but also slightly similar in taste.

Large consumption of this type of cutlet will not cause harm to health and can wonderfully saturate the body, while being great option family budget savings.

Having prepared required quantity broth, boil it on the stove and add oatmeal. Cook them, stirring occasionally, for literally three minutes until they turn out quite thick porridge for future minced meat. Remove from the stove to cool.

While the rolled oats are cooling, peel and cut into small squares onions. Beat a couple of eggs into the porridge, add onions, add a tablespoon of flour, selected spices, add salt and mix thoroughly.

The remaining flour will be used to bread the cutlets - once formed, you need to roll them in it. In a preheated frying pan, the cutlets are quickly fried until beautifully golden brown on both sides for about two to three minutes.

The dish goes well with sour cream or a sauce made from it, and can be eaten hot or cold, washed down with tea or juice.

Lenten rolled oats cutlets

An excellent option for losing weight and preventing the appearance of excess cholesterol or cholesterol plaques in the body is to prepare lean, delicious cutlets from Hercules. High content microelements such as iron, potassium, iodine, fluorine, phosphorus, sulfur, manganese in oatmeal will replace the supply of minerals and vitamins in the body if you observe church fasting or if you personally do not want to consume meat products. To prepare the dish you will need:

potatoes – 200 g;
onion – 200 g;
garlic – 10 g;
rolled oats – 200 g;
water ( vegetable broth) – 400 g;
spices, salt – 5 g each;
Sunflower oil – 40 g.

It will take about thirty minutes to create the dish, and the calorie content is one hundred grams lean cutlets will be 115 kcal.

You can pour boiling water over the rolled oats and leave the flakes to swell naturally, but this will significantly increase the time spent cooking the cutlets.

In another case, the water should be brought to a boil, oatmeal should be poured into it for about three minutes, stirring frequently, so that the porridge thickens to the required consistency to create minced meat. Then it will need to be cooled.

At this time, peel the vegetables - potatoes, onions, garlic, and grind them in a meat grinder. In a deep bowl, mix the resulting vegetable mixture, salt, spices and oatmeal.

In a frying pan, fry cutlets formed with a tablespoon in vegetable oil until golden brown. beautiful crust for two minutes on both sides.

The dish can be served with vegetable puree, salad fresh cucumbers and tomato, tomato sauce.

Oatmeal and minced fish cutlets

It will help to add wonderful juiciness, great satiety and a wonderful aroma to rolled oatmeal cutlets. minced fish. It will not greatly affect the calorie content of the dish and at the same time it will perfectly diversify the diet when following a diet; it will definitely appeal to children who prefer soft, tender dishes.

For cooking you need the following products:

0.5 kg minced fish;
100 g onions;
100 g oatmeal (rolled oats);
1 chicken egg;
40 g deodorized vegetable oil;
60 g breadcrumbs;
5 g each of spices for fish and salt.

Cooking time will be no more than one hour, and nutritional value One hundred grams of this type of cutlet will be equal to 140 kcal.

Using ready-made minced fish, only one onion should be chopped in a meat grinder for greater uniformity of the mass for the cutlets. Pour rolled oats into a deep plate, beat in the egg and mix.

Leave the flakes to swell for ten minutes. Then add minced meat, add fish spices, salt and onion. Mix thoroughly, cover with a towel and let sit for another ten minutes.

Using clean hands, form cutlets the size of big egg, dip each one in breadcrumbs and fry until golden brown in oil over medium heat. Reducing the heat as much as possible, cover the pan with a lid and steam the cutlets for another fifteen minutes.

The dish goes with any vegetable puree, soft sour cream sauce or just with vegetables.

Every housewife has a lot useful secrets to prepare your own specialties. To prepare rolled oatmeal cutlets, it is important to use only flakes instant cooking- this will help save time, and dipping the products in the protein creates a kind of film on the surface of the minced meat, which helps to retain all the juice in the cutlets, making them juicier. You should also know that:

When creating cutlets, so that they do not fall apart into hot frying pan, you can add a small amount of semolina to the minced meat - 2/3 tablespoon per kilogram of minced meat;
When using eggs in minced meat, you should first beat them - this process will make the cutlets more fluffy;
Be sure to heat the frying pan strongly to preserve greater juiciness and softness of the oatmeal dish;
It is better to choose minced fish from silver carp - its meat is more tasty and rich.

It is not at all necessary to cook rolled oatmeal cutlets exclusively during church fasting or in the process of losing weight. They can be an original choice in preparing a healthy family dinner.

Calories: Not specified
Cooking time: Not specified

If you are looking for something tasty and hearty recipe for the whole family, prepare rolled oatmeal cutlets and bouillon cube, which according to taste qualities they turn out like meat. Don't believe me? You just need to go to the nearest supermarket and stock up the right ingredients. The recipe contains the simplest and inexpensive products. Hercules cutlets can be served immediately after frying with suitable sauce, for example, with , like independent dish or as an addition to lunch or dinner.

- oatmeal - 2 cups (160 g),
- bouillon cube - 1 pc.,
- boiling water - 250-350 ml,
- onion - 1 pc.,
- sunflower oil - 2-3 tbsp.,
- dill - 3 sprigs,
- ground black pepper,
- salt.

Recipe with photos step by step:

For cooking you will need a bouillon cube. Boil water in a kettle and dissolve the cube in boiling water. The amount of boiling water can vary within certain limits, since oatmeal is of different manufacturers and quality. Pour the cereal into a deep bowl. Pour boiling water with the diluted bouillon cube. Stir. Leave at room temperature for 10-15 minutes so that the rolled oats swell.

Meanwhile, prepare the onions. It needs to be cleaned, rinsed and dried with a paper towel. Slice small pieces. Add to the pan vegetable oil, let it warm up well. Fry the chopped onion until browned.

Add the golden onion to the swollen oatmeal. Stir until the onion pieces are evenly distributed throughout the oat mixture.

Dill is not the only herb you can use. Parsley, celery leaves, and cilantro will do. Rinse the greens thoroughly and dry with a towel. Remove the thick stems and chop the small leaves and add to the rest of the ingredients. Season with ground black pepper. Be careful with salt, because the cube is already quite salty. You can experiment with spices. Mix all the ingredients together. The result is a rather sticky mass that lends itself well to molding.

Prepare a bowl of water to wet your hands. With wet hands, scoop out a portion oatmeal and form an oval or round piece. From this quantity of products, 9 blanks were obtained.

Pour a small amount of oil into the pan. Warm it up thoroughly. Place oatmeal in hot oil. Fry over medium heat until golden brown on one and the other side.

Prepare a flat plate with napkins in advance. Place the fried rolled oatmeal cutlets and bouillon cube on a napkin. Leave for a few minutes and serve with your favorite sauce.

Bon appetit!
We also advise you to pay attention to the recipe for delicious

Calories: Not specified
Cooking time: Not specified

You can “disguise” your unloved oatmeal so that even men will eat it and praise it, not knowing what you made it from delicious cutlets. Add to oatmeal fried onions and carrots, more spices, herbs, bread the cutlets in flour or breadcrumbs and fry in oil until golden brown. It will turn out so delicious! I'm sure you'll like these too.
IN lean cutlets from rolled oats, a recipe with photos of which is waiting for you below, you can add a variety of spices. If you add curry, pepper, paprika, the taste will be spicy and the cutlets will be very aromatic. If you season your oatmeal Provencal herbs, the taste of the cutlets will be softer. There is another option to make sweet cutlets, with the addition of raisins and sugar, but it is suitable for those who are partial to oatmeal and are ready to eat it in any form. And everyone will like our recipe - you can’t feel the oatmeal in them at all, the cutlets are moderately spicy, with an appetizing golden brown crust.

Ingredients:

- rolled oats – 100 gr.;
- water (boiling water) – 1-1.5 cups;
- salt - to taste;
- onion – 1 large;
- carrots – 0.5 pcs.;
- regular curry seasoning and for vegetables - 1 tsp each. (or other spices);
- black pepper – 1/3 tsp;
- fresh dill - a small bunch (or frozen, dried);
- oatmeal or wheat flour for breading – 2-3 tbsp;
- vegetable oil – 4-5 tbsp.

How to cook with photos step by step

Pour the flakes into a bowl and fill with boiling water. You need to pour enough boiling water so that the flakes are covered by 1.5-2 cm. Stir, cover and leave until they steam and cool to room temperature.

While the oatmeal is steaming, prepare the roasted vegetables. Cut the onion into small cubes and grate the carrots on a fine grater.

Pour two tablespoons of oil into a frying pan and heat it up. First, lightly fry the onion, slightly browning the cubes. Then add carrots and fry until full readiness until soft. To prevent the vegetables from burning, add oil if necessary and stir. Cool the roasted vegetables.

Hercules steamed, the flakes became soft and absorbed all the water. Stir to form a thick, viscous mass.

Mix steamed oatmeal, onions and carrots and add spices. Choose a set of spices to suit your taste, they can be very different. Salt after adding spices.

Mix everything thoroughly, distributing the vegetables evenly. Add fresh or frozen dill, dried - whatever you have. Or replace it with other greens. If cutlet mass If it turns out liquid, add a spoonful of wheat or oatmeal flour.

Heat a frying pan and pour in the remaining oil. Scoop a portion of oatmeal into a spoon and place it in a plate with flour. Roll it in on all sides and form a plump cake.

Place the oatmeal cutlets in hot oil and fry over low heat for three to five minutes on each side until golden brown crust. To remove excess oil, first place the cutlets on a paper towel, then on a plate. Take these to your piggy bank.

Serve oat cutlets hot or warm, with vegetable salad, homemade adjika, tomato sauce. Bon appetit!