Lenten bean cutlets; recipe with history

Lenten bean cutlets - a recipe with history

Lenten bean cutlets, a dish that will easily meet your meat delicacies. Cooks and food lovers know that beans are a hearty treat, but the reason that influenced my expression about the similarity of goods is hidden elsewhere.

The taste of bean cutlets can easily be confused with the specific taste of animal flesh. In any case, having tasted the cutlets for the first time, it is difficult to say what is included in the recipe for the dish. Beans literally won't come to mind. Inspected on guests!

Yesterday Mom turned “seventeen years old.” In the evening, a friendly family of hungry Abalakovs and close relatives gathered at one table. The other day, while putting together a festive menu, I came across a surprisingly ordinary and at the same time not quite ordinary recipe for cutlets.

What makes it interesting, above all, is that the cutlets are made from beans without adding eggs or other quick ingredients. In other words, bean cutlets are lean. This could not help but attract my attention, because in recent times I have been gravitating towards healthy food and proper nutrition.

The only change I made to the bean cutlet recipe was replacing wheat flour with flaxseed flour. Thus, solving the problem of the lack of eggs in cutlets.

Let me remind you that one tablespoon of flaxseed flour, diluted in 3 tablespoons of water, replaces one egg.

So, at my own horror and risk, I prepared bean cutlets for the gala table, using baked chicken as a backup, a recipe with a photo, which you will find here. So I was insured just in case. Well, it wouldn’t hurt to contrast the assortment of dishes. As it turned out, I was only worrying in vain.

The guests were pleased. The taste of the cutlets aroused respect for the dish. None of those invited managed to figure out what the cutlets were made from. Various versions were put forward, from potato to fish, but they all had one thing in common - a very tasty dish! The guests were very taken aback when they learned that they were eating meatless cutlets.

Bean cutlets

• 450 grams of snow-white beans;
• Crust of white bread;
• A tablespoon of ground crackers;
• 2 tablespoons flaxseed flour;
• 6 tablespoons of water;
• A bunch of parsley;
• Breadcrumbs;
• Vegetable oil;
• Salt pepper.

If you do not fast and are not above eating animal products, add egg and butter to the cutlets. In this form, the cutlets will bring pleasure to the most inveterate meat-eater.

If you don’t believe it, you do it right. The passion for pork cutlets described here cannot be overcome by anything. Well, at least he'll try! Give beans a chance! What if you like it?

How to cook

1. I soak the beans ahead of time. Leaving it overnight (that is, in the dark) in water. It’s clear why I’m doing this. It doesn’t take much time to boil the swollen beans during the day.
2. Boil the beans until tender.
3. I cool the cooked beans and pass them through a meat grinder with snow-white bread soaked in water.
4. Add 6 tablespoons of water to the flaxseed flour and mix.
5. I combine minced beans with an egg substitute. Salt and pepper. I carefully knead the cutlet mince.
6. I grind the crackers and add them to the bean mass. I add crackers until the mixture becomes quite thick.
7. I chop parsley and mix it with minced beans.
8. I leave the finished cutlet mixture to stand for half an hour, covered with a towel.
9. I form cutlets and roll them in breadcrumbs.
10. Fry the cutlets in vegetable oil in a heated frying pan. Make the cutlets small in size. Fry such traps.
11. Serve the cutlets sprinkled with dill or parsley, pour over lean mayonnaise and garnish with fried or boiled potatoes.

On the festive table there are bean cutlets, the recipe is not complicated, even quite simple. Give your own willpower a break when you fry cutlets during Orthodox Lent.

Lenten bean cutlets

Ingredients

Snow white beans (or any other beans) – 250 g

Onions – 1 pc.

Vegetable oil – 20 ml

Semolina – 100 g

Curry seasoning – 1/2 tsp.

Parsley – 4 sprigs

• 269 ​​kcal
• 1 hour
• 1 hour

• B: 14.08
• AND: 4.47
• U: 45.31

Photo of the finished dish

Step-by-step recipe with photos

Bean cutlets for the Lenten table. Regular production with good taste. Boil the beans in advance, then the manufacturing process will be quick. Semolina can be replaced with flour. Add spices for lean bean cutlets according to your own taste, experiment.

To make lean bean cutlets, we will prepare the products according to the list.

Soak the beans in water for 6-8 hours and boil until tender in salted water.

Finely chop the onion into cubes and fry in vegetable oil until tender.

Grind the beans in a meat grinder into small minced meat.

Add fried onions, curry spice, salt and semolina to the minced meat - 2 tbsp. Stir until smooth.

Finely chop the parsley and add to the minced beans, mix, leave for 15 minutes so that the semolina swells.

Wet your hands with water and form small cutlets, roll in semolina on both sides.

Fry in vegetable oil on both sides until golden brown.

Lenten bean cutlets are ready.

Serve with herbs and vegetables. Delicious hot or cold.

Lean bean cutlets - recipe

Lean bean cutlets are easy to make, and the taste of this dietary dish is not inferior to traditional meat ones. This article will provide a complete answer to the question of how to create bean cutlets, a recipe with photos and step-by-step {instructions} will allow you to simply prepare a dish that will amaze you with its taste.

Red bean cutlets

Lean bean cutlets can be prepared from the snow-white variety, but since the reddish one is richer in beneficial substances, a dish made from it will be the most nutritious, and in combination with the sauce it will amaze with its special taste.

Production time: 1 hour 20 minutes

Number of servings: 6

Energy value

• calorie content – ​​364.5 kcal;
• proteins – 16.6 g;
• fats – 12.9 g;
• carbohydrates – 45.6 g.

Ingredients

• red beans – 450 g;
• onion – 1 pc.;
• semolina – 2 tbsp;
• corn flour – 2 tbsp;
• garlic – 2-3 cloves;
• vegetable oil for frying – 50 ml;
• salt - to taste;
• spices - to taste.

Step-by-step production

1. We peel the garlic and onions and rinse them to remove any remaining soil and dirt.
2. If the beans have not been previously soaked, they must be thoroughly washed, sorted so that they are not putrid or worm-eaten, and boiled. To do this, fill the beans with cool water, add a little salt and put on medium heat. When it boils, set aside for 20 minutes, turn off the gas, rinse with hot water and set to cool at room temperature.
3. We grind the beans with a meat grinder, blender or food processor to facilitate the manufacturing process. Add garlic and one onion.
4. Add semolina to the minced meat and mix thoroughly so that the resulting mixture is homogeneous. Salt and add spices.
5. Heat a frying pan on the stove, pour in vegetable oil. Using bean consistency, we form small patties, fry on both sides and place on paper towels to “catch” excess fat.
6. Any sweet-spicy sauce goes well with this dish. Tomato with garlic or honey-mustard is perfect.

And now about how to prepare the sauce. We clean, wash and grate or cut the carrots. Chop the onion not used for minced meat into small pieces. Place a frying pan on gas, add oil and vegetables, fry for 10 minutes, then pour in tomato sauce and leave on low heat for the same amount of time.

We serve the cutlets with sauce; it will highlight the taste of the beans, making it even more special and enjoyable.

Advice: if the housewife has enough time to make lean bean cutlets, then it is more convenient to soak the beans overnight (that is, in the dark) , they will be soft and the dish will be tender.

Recipe for making bean cutlets with mushrooms

Lenten cutlets with mushroom inside are not suitable for children's food, because children are prohibited from consuming this component, however, adults will still like the dish.

Production time: 1 hour 30 minutes

Number of servings: 6

Energy value

• calorie content – ​​131 kcal;
• proteins – 5.4 g;
• fats – 7.7 g;
• carbohydrates – 10.1 g.

Ingredients

• beans – 250 g;
• mushrooms (champignons) – 300 g;
• medium carrots – 1 pc.;
• onions – 2 pcs.;
• wheat flour – 4 tbsp;
• garlic – 2 cloves;
• butter – 50 g;
• vegetable oil for frying – 50 ml;
• salt - to taste;
• spices – 1 pinch.

Step-by-step production

1. Remove the skins from the garlic and onions and wash them to remove any remaining dirt.
2. If the hostess did not soak the beans overnight (that is, in the dark) , rinse them thoroughly, remove any rottenness, add water, add salt and cook over medium heat after boiling for 20 minutes. Then we rinse and leave to cool.
3. Peel the carrots and finely chop them. Fry in a frying pan heated with oil for 10 minutes.
4. We grind the beans with a meat grinder using a method convenient for the housewife, together with garlic and onions.
5. Add flour, carrots, salt and spices to the purchased minced meat. Stir until the mixture becomes homogeneous, set aside while we work on the mushrooms.
6. We clean the champignons and wash them to get rid of dirt. Finely chop and fry with spices in vegetable oil until tender.
7. We form cutlets using minced beans, fill them with champignons and fry them on both sides.

Tip: you can use any mushrooms, but ordinary champignons are ideal. They are delicious and cook very quickly.

Bean cutlets with mushrooms are a beautiful dish that can be paired with any not very spicy sauce, so you can experiment with them and combine different flavors. Traditional Lenten bechamel is perfect.

Option with potatoes

Warm potatoes combined with beans create a unique flavor. The dish is perfect for treating guests. Lean bean cutlets are perfect for those who do not eat meat, because legumes are famous as meat substitutes.

Production time: 2 hours 30 minutes

Number of servings: 6

Energy value

• calorie content – ​​254.4 kcal;
• proteins – 12.4 g;
• fats – 5.4 g;
• carbohydrates – 30.1 g.

Ingredients

• beans – 400 g;
• large potato - 1 pc.;
• medium carrots – 1 pc.;
• onion – 1 pc.;
• breadcrumbs – 100 g;
• garlic – 2 cloves;
• vegetable oil for frying – 50 ml;
• salt - to taste;
• ground paprika – 1 pinch;
• spices - to taste.

Step-by-step production

1. Wash the pre-soaked beans under running water, add salt and cook for about 2 hours over medium heat. Drain and let cool.
2. Wash the potatoes and carrots from the soil and boil them directly in their skins, then, when the vegetables have cooled, peel them.
3. Remove the skins from the onion and garlic, rinse and chop. You can grate it or chop it with a knife, then fry it in a heated frying pan with oil.
4. Grind potatoes, carrots, beans using a convenient method, add fried onions with garlic, spices.
5. Mix thoroughly until the mixture is more or less homogeneous.
6. We form cutlets from the minced meat, roll each of them in breadcrumbs and fry on both sides until golden brown.

This is interesting: beans have long been considered a beautiful antioxidant; they are used to prevent diseases of the cardiovascular system. It contains a lot of protein, which is why it has gained enormous popularity among athletes.

Bean dishes are very tasty, do not require special expenses, and are an excellent candidate for a quick meal during the fasting period. And for those who have completely given up meat products, it is a source of protein.

Lenten cutlets with beans and mushrooms

It is very difficult to keep a fast, but to vary the table I often make vegetable cutlets. This time I suggest trying it with beans and mushrooms.

Ingredients for “Lenten cutlets with beans and mushrooms”:

• Beans - 1 cup.
• Mushrooms – 300 g
• Onions - 2 pcs.
• Bell pepper - 1 piece
• Salt
• Soy sauce
• Wheat flour / Flour - 3 tbsp. l.
• Vegetable oil

Production time: 60 minutes

Number of servings: 4

Nutritional and energy value:

Recipe for “Lenten cutlets with beans and mushrooms”:

1. Boil the beans until fully cooked, grind with a blender or pass through a meat grinder.

2. Finely chop the mushrooms and fry in vegetable oil with onions. Mix beans, mushrooms, add 1 tbsp. l. Kikkoman soy sauce, salt, pepper to taste.

3. Mix everything well, roll in flour, fry in perfectly heated vegetable oil on all sides.

4. Separately fry the onion with reddish bell pepper, add 1 tsp. Kikkoman sauce, greens. Place the cutlets on a plate and top with onions and peppers.

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March 11, 2015 terry-68 #

March 11, 2015 Christisha # (recipe creator)

March 6, 2015 Christisha # (recipe creator)

March 6, 2015 Vicentina #

March 5, 2015 Elena11sto #

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