When hearing the word “cutlet,” many immediately associate with fried or baked flattened koloboks made from meat (rolled in a meat grinder or chopped with a knife) or fish. But there are also vegetable cutlets that may not contain a single gram of animal products. They can consist of either one vegetable or several at once. Take note of the recipe for carrot-beet cutlets, which have a pleasant sweetish taste and are suitable for use as a side dish for meat or fish dishes. Although any vegetable cutlets can be considered as an independent dish that does not require any additions. If you have already boiled beets, then you will need literally half an hour or even less to prepare them.
Recipe for beetroot and carrot cutlets
If desired, semolina can be replaced with oatmeal - this variation of the recipe for carrot-beet cutlets is quite common among housewives. If you don't like cilantro, parsley is the best alternative.
Cooking time: 50 minutes
Number of servings: 3
Energy value
- calorie content – 129 kcal;
- proteins – 4.2 g;
- fats – 4.8 g;
- carbohydrates – 18.4 g.
Ingredients
- carrots - 200 g;
- beets – 400 g;
- sour cream 20% – 100 g;
- egg – 1 pc.;
- semolina - 3 tbsp. l.;
- cilantro – 20 g;
- vegetable oil – 3-4 tbsp. l.;
- salt - to taste;
- pepper - to taste.
Step-by-step preparation
- Wash the vegetables thoroughly under running water, boil them in a saucepan on the stove (keep in mind that it takes 60-80 minutes to cook beets, 35-40 minutes for carrots). Peel off the peel.
- Grate the ingredients on a coarse grater and mix with each other. Add semolina and finely chopped cilantro (time required: 10 minutes).
- Beat the sour cream with the egg, add both components to the vegetables. Mix the resulting mass well, add salt and pepper to taste. We spend another 5 minutes.
- Place the formed small vegetable cutlets on a greased baking sheet. Place them in the oven, preheated to 200 degrees Celsius. Bake the dish for 20 minutes.
Tip: It is recommended to use a few pinches of turmeric as an additional seasoning. It gives the finished dish an unusual spicy aroma.
Spicy lovers will like the option with the addition of 2-3 finely chopped garlic cloves (the quantity can be changed depending on your own preferences).
Delicious carrot cutlets for children, just like in kindergarten
Sweet carrot cutlets, originally from childhood, are easy to prepare and very healthy. Children love them very much and adults too, please yourself and your loved ones! I have already tried the recipe, they turned out very tasty, but I didn’t add sugar, since I try to eat less of it, and I poured a little honey on the finished products.
Recipe:
- Boiled carrots - 400 gr.
- Sugar - 50 gr.
- Breadcrumbs - 100 gr.
- Milk - 100 gr.
- Sunflower oil for frying
- Semolina - 1 tbsp.
- Flour - 1 tbsp.
- Egg - 1 pc.
- Vanilla sugar
Preparation.
We pass the carrots through a meat grinder, beat with a blender or three on a grater, if you like the cutlets not quite homogeneous.
Place in an iron pan, as we will be making the dough.
Add milk, sugar and put on fire.
When the mixture boils, add semolina with flour and stir quickly.
Brew the dough until thick, stirring constantly for 2-3 minutes. After brewing, the dough acquires a caramel smell and taste.
Turn off the heat and add vanilla sugar. Let the dough cool a little. When the dough has cooled, beat in the egg and mix.
Wet your hands with water and form cutlets. The dough sticks to your hands, but that's how it should be. To avoid getting your hands dirty, you can wear gloves.
Pour breadcrumbs onto plates and roll cutlets into them.
If the crackers are large, then it is better to make them in half with flour so that the breading is smoother.
Pour the oil into a heated frying pan and lay out the products. Fry until golden brown on both sides. Serve with sour cream.
Delicious carrot cutlets for children, just like in kindergarten https://www.youtube.com/watch?v=RqF3WPxmGbs
Nutritional and energy value:
| Ready meals | |||
| kcal 1125 kcal | proteins 40.1 g | fat 2.5 g | carbohydrates 239.7 g |
| Portions | |||
| kcal 112.5 kcal | proteins 4 g | fat 0.3 g | carbohydrates 24 g |
| 100 g dish | |||
| kcal 102.3 kcal | proteins 3.6 g | fat 0.2 g | carbohydrates 21.8 g |
carrots
You will need:
Carrots – 1 kg;
Eggs – 2 pcs.;
Sugar – ½ tbsp. (or 1 tbsp if the carrots are completely unsweetened);
Sour cream – 2 tbsp;
Semolina – 2-3 tbsp;
Flour – 2-3 tbsp;
Salt – a small pinch.
Flour or white breadcrumbs - for breading.
1. The carrots need to be boiled, so they will have to be washed and cooked until fully cooked so that they become soft. Of course, this can be done in advance. Grate the boiled peeled carrots on a fine grater. Moreover, the finer the grater, the more delicate and less “carrot-like” the taste of the cutlets - this is important!
2. Lightly beat the eggs with sugar until the latter dissolves. Half a spoonful of sugar is enough, well, at most, a spoonful, if the carrots are completely unsweetened. Add beaten eggs, sour cream, salt to grated carrots and mix well.
3. Add semolina (2 tbsp), stir. Next, flour (2 tbsp), stir again - and leave for 15-20 minutes (you can drink tea). During this time, the semolina and flour will swell, and the carrot “dough” will become thicker. Let's see - if it's still a little liquid, add a spoon or two of flour and semolina, stir and let it sit for another 10-15 minutes. The consistency of the minced meat should be a little softer than cutlet. Soft, but so that you can form a cutlet.
4. Bread in flour or crackers. In crackers - there will be a crispier crust, but will absorb more fat during frying. I like flour breading.
I put a tablespoon directly into a plate with flour, and rolled it there, turning it over. Now you can carefully pick it up with your hands – it won’t fall apart or stick – and place it in the frying pan.
Fry over medium heat until browned. Serve with sour cream.
Bon appetit!
PS – Entertainers can wrap a little grated apple sprinkled with sugar inside such a carrot box. You will get carrot zrazy. Tasty!
Recipe 2: Lenten beet and potato cutlets
- beets - 3 medium
- potatoes - 2 large
- onion - 1 medium
- flour - 1 tbsp.
- salt - to taste
Peel and boil beets and potatoes.
Grate the boiled beets on a fine grater (it’s more tender), grate the potatoes on a medium grater (I grated them on a grater for Korean carrots). Finely chop the onion and fry until golden in a small amount of vegetable oil.
Mix grated potatoes and beets, fried onions, flour and salt in a bowl. Knead thoroughly until smooth.
Form cutlets, roll them in flour and fry in a small amount of vegetable oil.
After frying, place on paper towels or napkins to absorb excess fat.
Variations in preparation and serving
An interesting solution is to sprinkle the cutlets with grated hard cheese before baking them in the oven. The crispy crust on top complements the flavor palette well and serves as a unique decoration for the dish.
To make the finished dish look neat, place vegetable balls of approximately the same size and shape on a baking sheet. It is best to perform the actions with wet hands, then the mass will not stick to the skin, and the process of forming the balls will be easier and faster.
The food is served to the table as is, or sprinkled with fresh herbs. A good option is to top the cutlets with cream cheese sauce or sour cream. The dish will go well with fresh vegetables and a variety of salads.
An important feature and great advantage of the proposed recipe is that this option for preparing cutlets does not require you to spend a lot of time or constantly monitor the process. Boiling beets and carrots, as well as the final baking of the dish in the oven, does not require intervention. The maximum that is needed is to set the optimal temperature regime. In fact, you will only spend 20-25 minutes of your personal time.
Tip: cutlets can be prepared in another way. For example, roll in breadcrumbs and fry in a frying pan in vegetable oil. But the oven baking option is the most useful - the food retains most of the elements that are present in raw vegetables.
The dish prepared using the proposed technology goes well with various side dishes: rice, buckwheat, millet porridge or mashed potatoes. And if you previously wondered how to cook carrot cutlets, the recipe is now at hand. It is further proof that making your daily menu varied and tasty is quite simple. And if we talk about the desire for usefulness, then the option of preparing beetroot and carrot cutlets becomes a true find.
The best recipe for steamed carrot cutlets in a double boiler (multi-cooker)
This version of a sweet, tasty, low-calorie and healthy dish that only requires 3 ingredients! With this dinner you can feed your children and yourself without harming your figure. And at the same time, get the maximum of vitamins, since we will cook by steaming, and with this method, rest assured, almost all useful microelements will definitely be preserved! And the cost of the dish is only 50 rubles. And the cooking time is pleasing, only 25 minutes.
Recipe:
- Carrots - 3 pcs.
- Eggs - 2 pcs.
- Semolina - 4 tbsp
- Salt, sugar, honey, to taste.
Grate raw carrots or chop them in a blender. If we grind it in a blender, we clean it and cut it into small pieces.
Add 2 eggs to it and mix with a spoon, add semolina and wait until the mass swells - about 20 minutes.
Form cutlets and place them on the steamer rack.
Pour boiling water into the multicooker bowl, set the rack with semi-finished products and turn on the steaming mode.
Steam for 25 minutes.
How to cook steamed carrot cutlets in a double boiler (multi-cooker). Author https://www.youtube.com/watch?v=7-mgkakwstw
Lenten beet cutlets fried in a frying pan without eggs and milk
Although these cutlets are lean, they are quite spicy due to the fact that they are cooked with the addition of garlic. They contain no animal products, so they are quite suitable for a vegetarian menu. We will need:
- Beetroot – 0.5 kg;
- Semolina – 0.5 cups;
- Garlic - a couple of cloves;
- Dill greens;
- Salt;
- Vegetable oil for frying.
- Boil the beets, or even better, bake them in the oven. When baked, more nutrients are retained, and the taste is richer.
- Peel and grate the finished vegetable. Add salt and pepper if desired.
- Squeeze the garlic, add chopped dill.
- Add semolina and mix. Let sit for 10 - 15 minutes to allow the cereal to swell.
- Form cutlets by moistening your hands in a bowl of water.
- Fry.
Serve with boiled rice or bulgur. Beets go well with walnuts, so before serving, you can sprinkle the cutlets with chopped walnuts.
How to cook vegetable cutlets with semolina
The reverse side of the picture is text with a recipe for beet cutlets
Peel the beets boiled in their skins, pass through a meat grinder, place in a pan with melted butter, add salt, and heat to a boil. Then pour semolina into the pan and, stirring, continue heating until the mixture thickens. Add salt.
When the beet mass has cooled a little, cut it into cutlets and roll in breadcrumbs. Fry the cutlets on both sides in a frying pan with oil. Serve hot with sour cream.
You can also make cutlets from carrots, potatoes, cauliflower and other vegetables. (They also need to be boiled in their skins and then minced. And the cauliflower should be disassembled into inflorescences and boiled in salted water until softened and then grind in a meat grinder or blender).
***
And from peas you can make very tasty Arabic falafel meatballs (balls of pea puree, seasoned with lemon juice and spices, breaded and fried). This is also a lean dish, but one that is difficult to put down.
Eggplant cutlets
Those who have tried it highly recommend it, they say the taste is wonderful. It is not necessary to add soft cheese filling, but it is advisable, it will be tastier.
for 15-18 cutlets
- Eggplants - 1.5 kg;
- Parsley - a bunch or 2;
- Hard cheese - 150 g;
- Suluguni cheese (you can take processed, Adyghe, blue cheese or feta cheese) – 200 g (optional);
- Semolina – half a glass or more (look at the consistency, if it’s runny, add more). Or half a loaf (pulp).
- Garlic – 1-3 cloves (to taste);
- Egg – 1 piece;
- Salt, pepper - to taste. You can use dried basil, oregano and a little mint.
- Breadcrumbs - about a glass or a little more
- Vegetable oil (for frying)
Dietary carrot cutlets without semolina for vegans
When Lent is in full swing, it is during this period that many people dream about this “meat” dish, and here it is! Lenten carrot cutlets are one of the most delicious options, although I also love other vegetable products.
Recipe:
- Carrots - 700 gr.
- Dill, parsley or cilantro - 1 bunch
- Wheat flour (or rice, or chickpeas) - 10 ml.
- Oat bran for breading
- Coconut oil for frying
Boil and peel the vegetables. Grate it on a fine grater.
Chop the greens very, very finely and add to the minced meat.
Add flour, but not all at once, but look at the consistency.
Form cutlets and roll in bran.
Fry them in a frying pan in coconut oil on one side for 4 minutes, covered.
Turn over and fry the same on the other side for 4 minutes.
Dietary carrot cutlets without semolina for vegans
Ursosan for pancreatitis
Sources
- https://skhozz.ru/svekolnyie-kotletyi-retsept-klassicheskiy.html
- https://tvoi-povarenok.ru/svekolnye-kotlety-v-duxovke.html
- https://www.eat-me.ru/20170307/postnye-svekolnye-kotlety.htm
- https://www.calorizator.ru/recipe/49579
- https://tvoi-povarenok.ru/kotlety-iz-svekly.html
- https://multivarka-recepti.ru/vtorye-bluda/kotletyi-iz-sveklyi-i-morkovi
- https://www.davajpohudeem.com/pitanie_dlia_pohudeniya/recepti/garnir/svekolnye-kotlety-poshagovo-s-foto.html
- https://pancr.ru/dieticheskoe-pitanie/svekolnye-kotlety.html
How to cook beet cutlets
This recipe does not apply to a therapeutic diet for pancreatitis, since the cutlets are fried in vegetable oil.
Ingredients:
- beets - 500 g
- white bread or loaf, soaked in milk and squeezed
- wheat flour - the amount depends on the juiciness of the beets, if the beets are very juicy, then more flour will be needed
- milk - 50 ml (1/4 tbsp)
- egg - 1 pc.
- vegetable oil for frying in a pan
How to cook beet cutlets:
- We wash the beets well and boil them in their skins. You can learn how to quickly and correctly cook beets here >>
- Let's clean it up. Let's pass the beets through a meat grinder. Or you can grate it on a fine grater and grind it in a blender.
- Add white bread soaked in milk, yolk, salt and pepper to the beet mass. Mix all this well.
- With wet hands, form balls the size of a chicken egg.
- Dip into whipped egg white.
- Breaded in breadcrumbs.
- Fry in a frying pan in vegetable oil. The pan is preheated over medium heat. Frying time is 2-3 minutes on each side. hot over medium heat.
Bon appetit!
Calorie content of 100 grams of beet cutlets
The calorie content of beet cutlets depends on the ingredients included in their composition and on the method of heat treatment.
Minimum calorie content - recipe No. 1. Maximum calorie content of beet cutlets - recipe No. 3
If you cook beet cutlets according to recipe No. 1, then the calorie content of 100 grams of beet cutlets is 146.63 Kcal.
Beet cutlets with prunes
Ingredients
- beets – 300 g;
- pitted prunes – 100 g;
- egg – 1 pc.;
- onion – 1 pc.;
- flour – 60 g;
- vegetable oil – 30 ml;
- breadcrumbs;
- salt.
Wash the beets, boil until tender, then cool completely. While the beets are cooking, wash the prunes with hot running water and pour boiling water over them for about 30 minutes. After this, dry the dried fruits with napkins and chop thinly.
Peel the onion, then chop and fry in a small amount of refined sunflower oil until golden brown.
Grate the beetroot and squeeze out excess liquid. Add fried onions, flour, and salt to the beets. Beat in the egg and stir everything thoroughly and repeatedly.
Make a small flat cake from the minced vegetables, put chopped prunes in the center and form a cutlet. Cover the entire surface of the cutlet with a layer of breadcrumbs or flour. Fry the cutlets in heated sunflower oil.
It is best to serve beet cutlets with prunes with sour cream or kefir.
Bon appetit!
