Lenten beet cutlets

Lenten beet cutlets

Ingredients

Garlic – 2 cloves

Greens – 0.5 bunch

Semolina – 50-80 g

Salt – 2-3 pinches

Vegetable oil – 50-60 ml

Breadcrumbs – 50 g

• 88 kcal
• 1 hour 30 minutes
• 1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Lenten beet cutlets are essentially juicy and very tasty even when chilled. This is the first time I have prepared such a dish, but I will certainly add it to the list of cheap and tasty snacks for any side dish. Cutlets are delicious with mashed potatoes, boiled vegetables, cereals and pasta. I don’t recommend over-frying them, because they consist of already prepared ingredients. I was slightly afraid that such a dish would fall apart when fried, but this did not happen.

To prevent lean beet cutlets from tasting too bland, it is imperative to add garlic or other herbs with a special taste to their composition: wild garlic, green onions, green shoots of garlic. In the latter case, even ground dried garlic will do.

If you have the opportunity, bake the beets the day before for 30-40 minutes so that they have time to cool. You can boil it, but then it will give the broth its own color.

Peel the baked beets and wash them. Cut into small slices into the bowl of a food processor. Wash and chop the freshest parsley or dill, as well as peeled garlic cloves. Add semolina and salt.

Grind the contents of the bowl for 3-5 minutes until small crumbs form.

Place bread crumbs on a saucer or bowl. Using hands dipped in water, form small cutlets from the beet mass and roll them in breadcrumbs. Do not make huge pieces, because they may fall apart during the frying process.

Heat a frying pan with vegetable oil on the stove and fry the beet cutlets in it for 1-2 minutes on each side over medium heat.

Don’t let the crust turn dark – the cutlets are actually already ready.

Serve the dish hot, placing it on lettuce leaves. Lenten beet cutlets are completely ready!

Lenten beet cutlets: recipe with photo

We present to your attention beetroot cutlets - a recipe for a very tasty and healthy dietary dish. Such food is good not only for vegetable eaters, but also for those who want to lose weight or simply fast, adhering to religious canons. In addition to being useful, beets are a very cheap root vegetable. It is especially profitable compared to any kind of meat.

Fried beet cutlets

If you are making beetroot cutlets to follow a diet, then it is best to calculate the energy value by portions. Each will require approximately 150 g of finished product. The size of the cutlets can be molded according to your own wishes.

Production time: 90-100 minutes

Number of servings: 6

Energy value

• calorie content – ​​242.4 kcal;
• proteins – 5 g;
• fats – 16.7 g;
• carbohydrates – 18.2 g.

Ingredients

• reddish beets – 500 g;
• peeled walnuts – 100 g;
• medium-sized onion – 1 pc.;
• garlic – 3-4 cloves;
• carrots (small) – 1 pc.;
• ground flaxseeds or bran – 5 tbsp;
• soy sauce – 3 tbsp;
• salt - to taste;
• ground black pepper - to taste;
• sunflower oil – 4 tbsp;
• breadcrumbs - 6 tbsp.

Step-by-step production

1. The required amount of reddish beets must first be washed (preferably with running water), and then boiled or baked in the oven.
2. Peel the beets and mince or grate. Some housewives use a small grater to chop beets, but this is not at all necessary. If you want the output to be a homogeneous mass, just put the smallest mesh on the meat grinder - the result will be similar, but the process itself will be even faster.
3. Also pass the nuts, garlic and onions through a meat grinder with a small net. You can use a blender to grind walnuts if this method seems most convenient for you.
4. Before adding soy sauce, salt and black pepper, it is best to mix all the crushed ingredients in a bowl. This promotes a more uniform distribution of seasonings in the initial mass.
5. Add 3 tablespoons of soy sauce (preferably Kikkoman) to the purchased composition. Salt and pepper to taste. Pour in the ground flaxseeds or semolina prepared in advance (5 tablespoons) and stir thoroughly.
6. The minced meat is not ready yet because the moisture has not been distributed moderately between the dry and watery ingredients. Therefore, if you are in a hurry, you need to keep the mixed mass for at least 30 minutes, but when time does not push, put the semi-finished product in the refrigerator overnight (that is, in the dark) .
7. Place the frying pan on a gas or electronic stove, pour refined sunflower oil into it (the fried oil will foam). You can find a sufficient degree of heating by splashing a couple of drops of water into the oil - if they hiss, it means it’s time to move on to the next step.
8. For frying, piece molding is required. Very large cutlets are awkward to work with, and they can break or even crumble. Therefore, you can take a tablespoon as a standard - scoop up a heaping amount of minced meat and place it in a hot frying pan. But you can also prepare balls with your hands (in your palms) and shape them to a suitable configuration.
9. After breading, the cutlets should be fried on each side for 3-4 minutes - this is enough to form a golden brown crust. After such heat treatment, they become more dense, do not crumble or break randomly.
10. Immediately after frying, place the cutlets on a paper napkin. This will allow the vegetable oil to drain, and in the end they will turn out tastier.

You can serve the finished product with mayonnaise sauce (with garlic if desired, but this is not for everyone), ketchup or fresh herbs.

Fundamentally: fried beet cutlets turn out to be lean, which somewhat reduces the taste, although not for everyone. However, they are best served warm - you will like it better.

Beet cutlets with prunes

Now let’s look at a very similar recipe and find out how to cook beetroot cutlets with prunes. In this case, the production method is almost similar to the vegan dish mentioned above. But there are still differences and attention needs to be paid to them.

Production time: 45 minutes

Number of servings: 3

Energy value

• calorie content – ​​332.9 kcal;
• proteins – 7.9 g;
• fats – 12.8 g;
• carbohydrates – 47.6 g.

Ingredients

• beets – 250 g;
• peeled walnuts – 70 g;
• semolina – 100 g;
• prunes – 100 g;
• breading – 50 g;
• Refined sunflower oil – 20 g;
• salt - to taste;
• nutmeg or ginger - 1 pinch.

Step-by-step production

1. First, you need to wash the root vegetables from dust and dirt in running water or with repeated rinsing.
2. Heat treatment here is done by baking the beets in the oven (no need to cook). To do this, remove the tails from it and wrap it in duralumin foil. The oven is heated to a temperature of 180 °C and the beets are sent there for 40-50 minutes (the larger the specimen, the longer the process). This method allows you to retain almost all the water in the vegetable, and the smell does not spread throughout the apartment.
3. At this time (at the same time), pour water over the prunes to soften them.
4. Remove the beets from the oven and peel them, but give them 15-20 minutes to cool so as not to burn your hands.
5. Pass the beets through a meat grinder or grate them. You can also grind the nuts here or crush them with a blender. Cut the prunes into small pieces on a cutting board.
6. Mix all the prepared ingredients and salt them to taste. If desired, add a pinch of nutmeg or ginger.
7. Heat a frying pan on a gas or electronic stove and pour in vegetable oil. Bread the cutlets with breadcrumbs or flour and place them, frying for 3-4 minutes on each side until golden brown.
8. Place the finished product on paper napkins to drain excess oil. You should not use newspapers for this, because printing ink is toxic, although to a small extent.

Such cutlets are served warm, using various ketchups and sauces, although for the traditional version, fresh herbs (onions, watercress, sprigs of dill or parsley) are more suitable.

Fundamentally: the list of ingredients indicates the mass of potatoes equal to 500 g, but if the boiled product does not actually change the weight, then the baked one will be somewhat lighter. This fact must certainly be taken into account when choosing a manufacturing method.

The information concerns those who are on a diet (Diet is a set of rules for the consumption of food by a person) for illness or for weight loss: a dish prepared according to this recipe contains more calories than similar cutlets, but without prunes, although there are half as many servings.

We looked at options for how to create cutlets from beets, and they are very similar in composition, but at the same time they differ not only in calorie content, but also in taste. Nevertheless, such dishes are very useful for almost all people, because baking involves the neutralization of acids and nitrates (the only exceptions are those suffering from certain diseases such as allergies, stomach ulcers). Also, nutritionists say that beets are very useful for hypertension.

Lenten beet cutlets: a recipe for Slavic cuisine

Lenten beet cutlets: a recipe for Slavic cuisine

Vegetarian or Lenten beetroot cutlets are a recipe from Slavic cuisine, which, to my surprise, turned out to be indescribably tasty, so I highly recommend trying to cook this ordinary vegan dish. It is quite easy to prepare and is a good candidate for meat cutlets during Lent, as well as a beautiful independent main dish.

Last week I wrote a very fascinating and informative list article about 10 affordable superfoods , beets were at the forefront of it. This is a very necessary, and also very cheap local vegetable, which simply should be on the tables of the inhabitants of our countries even more often! Absolutely, beetroot dishes are quite underrated. We need to correct the situation!

Now I’m not preparing vegetable cutlets from beets by chance, just after New Year’s feasts, naturally, I want to slightly relieve my body and energize it. This miracle vegetable will certainly help us with this. Dietary, filled with vitamins and minerals, savory, sweet, wonderful!

So! Lenten beetroot cutlets, step-by-step recipe with photos, or how to cook beetroot cutlets!

Ingredients

• beets – 3 medium pieces
• semolina – 100 gr
• garlic – 2 cloves
• greens – 0.5 bunch
• vegetable oil
• sea ​​salt
• dark pepper

Manufacturing method

Let's start making beet cutlets by boiling or baking beets. I prefer to bake in foil, it's much quicker and more convenient. To do this, preheat the oven to 220 degrees, carefully wash the beets, wrap each one in foil with the reflective side inward and bake for 1-1.5 hours (depending on the size of the beets). You should cook it like this: rinse the beets, put them in cool water, boil and cook over low heat for 1.5-2 hours. Don’t forget that when roasting beets, more of the necessary substances are retained!

You should inspect the finished beets by piercing them with a knife or fork - they must be soft on the inside. Peel the finished beets and grate them on a small grater. We cut the greens very finely, pass the garlic through a press or finely chop it too. We put everything in a deep container, add semolina (beet cutlets with semolina will not fall apart during cooking), salt, pepper and mix thoroughly. I prepare beet cutlets without eggs, but if you are not fasting at the moment and you are eating eggs, you can add 1 egg at this point.

We begin to form lean beet cutlets. We wet our hands, scoop up a small amount of minced beetroot and form a cutlet about 1 cm wide. Place them on a plate. I don’t roll the cutlets in breadcrumbs or any other breading, so they have fewer calories and are more healthy, but your recipe for beetroot cutlets can vary slightly if you wish 😉 How do you prefer to cook cutlets, with or without breadcrumbs?

Now it is necessary to choose a manufacturing method in which the lean vegetable cutlets will be ready. I will fry them, but you can also create beet cutlets in the oven or steam them. Bake them at 200 degrees for 10 minutes until golden brown, steam them for the same amount (they just won’t turn brown in a steamer). And for frying, put the frying pan on medium-high heat, pour a little vegetable oil and lay out the cutlets with beets.

Naturally, if I were preparing beet cutlets for children, I would steam them. But while I’m cooking for myself and my beloved, I fry the cutlets on both sides until golden brown! 🙂

Place the finished lean beet cutlets on paper towels to drain excess oil, and then transfer to a plate or large dish. We put it on the dining table! Now you understand how to create beet cutlets!

Or you can have lean beet cutlets and serve them perfectly! To do this, put them on a plate and decorate with a sprig of your favorite greenery.

Beetroot pancakes or cutlets are ready to be eaten. And I will sum it up.

A laconic recipe: how to cook lean beet cutlets

1. Set the oven to heat up to 220 degrees.
2. Carefully wash the beets, wrap them in foil with a reflective film inside, put them in the oven for 1-1.5 hours: check for readiness by piercing them with a fork or knife (the root vegetable should be soft).
3. Peel the beets, grate them on a small grater, and place them in a bowl.
4. We chop the greens very finely, pass the garlic through a press or chop it also finely and put it in a bowl.
5. Add semolina, dark pepper and salt to taste there, mix everything thoroughly.
6. Using wet hands, form cutlets 1-2 cm wide and place them on a plate.
7. Heat a frying pan over medium-high heat, add a little vegetable oil and fry the beet cutlets on both sides until golden brown.
8. Place the finished lean vegetable cutlets on a paper towel to drain excess oil.
9. Place on plates and serve.
10. Now you understand how to cook beet cutlets!

So the lean beet cutlets are ready, the recipe for which I shared. vegetarian burgers await you ! So as not to miss wonderful dishes, subscribe to the latest recipes newsletter , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes consisting of 20 dishes that can be prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and deliciously - it's real!

Try to implement Lenten recipes with photos, like, leave comments, rate them, tell us what happened and remember that cooking deliciously is quite simple, and that you are more gifted than you can imagine! Enjoy your food!

Lenten beet cutlets

A traditional combination of beets, walnuts and prunes in a new interpretation. Colorful juicy cutlets with crispy nuts and juicy prunes are a wonderful reason to vary the Lenten menu. Serve them with a light vegetable salad and get a tasty and healthy lunch or dinner.

Such cutlets, by the way, can be given to small gourmets, but remember at the same time that it is better not to give nuts to children if they are under 5 years old.

• Total cooking time – 2 hours 0 minutes
• Active cooking time – 0 hours 20 minutes
• Cost - very economical
• Calorie content per 100 g – 254 kcal
• Number of servings – 5 servings

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How to cook lean beet cutlets

Ingredients:

• Beets – 2 pcs.
• Salt - to taste
• Walnuts – 6 tbsp.
• Semolina – 4 tbsp.
• Prunes – 4 tbsp.
• Breadcrumbs – 2 tbsp. (or flour)
• Vegetable oil – 1 tbsp. for frying

Manufacturing:

Thoroughly wash the beets under running water to remove dirt and soil. Cut off the tail and top.

I always bake beets in the oven, wrapping each one individually in foil.
Later I put it in a cake pan like a brick and put it in the oven. With all this, my temperature is set to 180°C. Typically, medium-sized beets take approximately 45-50 minutes. I find this method of making beets much better than boiling beets in a saucepan on the stove. Maybe I don’t gain much in terms of time, but at least I save the apartment from the aroma of boiled beets that permeates everything around me.

Cool the finished beets, remove the skin, and grate on a small grater.

To grind walnuts, use a blender.
Instead of walnuts, you can take any other favorite nuts. Hazelnuts, which can be dried a little beforehand, would be very appropriate in these cutlets.

Combine beets, nuts and semolina in a large bowl.
Add salt to taste. You can also add spices to these cutlets, for example, a pinch of nutmeg, cinnamon or ginger. They will give the cutlets a light, special color.

Fill the prunes with water and leave for some time.
Then finely chop the prunes. Add prunes to the cutlet mixture and mix everything thoroughly.

Make cutlets from the minced meat and bread them, if desired, in breadcrumbs or flour.
Heat a frying pan over medium heat. Pour in a little oil (vegetable, olive) and fry the cutlets until cooked, approximately three to five minutes on each side. If you are preparing these beet cutlets only for children, then I advise you to bake them in the oven. Naturally, they will not turn out as rosy and crispy as in a frying pan, but without excess fat.