Many believe that vegetarian cutlets are prepared only by those who are forced to adhere to a diet or cannot afford to buy meat.
This is fundamentally not true, because properly cooked vegetarian cutlets are not inferior in taste to meat cutlets, and even the most demanding guranas will like it.
Vegetarian cutlets - the basic principles of cooking
Vegetarian cutlets cook much faster, which allows you to save more useful trace elements and vitamins. These cutlets diversify your diet during fasting. In addition, they contain a minimum of calories, which means that they do not pose a threat to your figure.
Cutlets are made from vegetables, legumes or cereals. Before grinding, they are thoroughly washed to a clear water. Grind products using a blender, grater or meat grinder.
If you use fruits or vegetables that darken from contact with metal, grind them on a plastic grater.
Shredded vegetables are left for some time, and then carefully squeezed.
Beans are boiled until soft, and then cooled. Twist in a meat grinder or in a blender. Viscous porridge is prepared from cereals.
Finely chopped onions and garlic, passed through a garlic squeezer, are added to the minced meat. To keep the cutlets in shape, add eggs or flour to the minced meat.
Small cutlets are made from the resulting mass so that they are easier to turn over. Then they are breaded in breadcrumbs or flour. Cutlets are fried or baked in the oven. They can also be steamed. In this case, cutlets do not panic.
Recipe 1. Vegetarian rice patties with zucchini
Ingredients
80 g of rice;
ground black pepper;
200 g squash;
salt;
six feathers of green onions;
80 g of flour;
vegetable oil.
Cooking method
1. For this recipe, it is better to use rice in bags, which is simple and convenient to cook. Boil the rice following the directions on the package. For one package, you need about three glasses of boiled water. Boil the water in a saucepan, dip a bag of rice in it and boil it for a quarter of an hour. Then remove the bag with a fork and cool.
2. Wash young zucchini, wipe and grate finely. Rinse green onions and chop finely. Put the grated zucchini in a bowl and add chopped green onions to them. Now add boiled rice to the zucchini and season everything with salt and pepper. Pour in flour and mix thoroughly.
3. Blind small cutlets from the obtained squash and rice mass and fry them in hot oil until golden brown. Serve cutlets with green peas, canned corn or vegetable salad.
Recipe 2. Vegetarian cutlets "Assorted" steamed
Ingredients
boiled water - two liters;
prunes - 50 g;
potatoes - two tubers;
salt - 3 g;
semolina - 60 g;
beets - 2 pcs.;
sesame seeds - 10 g;
carrot - 3 pcs.;
bulb.
Cooking method
1. Wash the potato tubers with a brush, wipe and place on a baking sheet. Bake the vegetable in the oven until soft. Then cool the tubers, remove the thin peel from them and grate finely.
2. Wash and peel the beets and carrots. Wash and grind again with a blender. Leave the chopped vegetables in a bowl for half an hour. Then squeeze them out of excess juice and transfer to another bowl.
3. Peel the onion and chop finely with a knife. Wash the prunes, fill with hot water and leave to swell. Then drain the infusion, and dry the dried fruit on a napkin and chop finely. Put onions and prunes in vegetables.
4. Pour semolina with boiling water. Once the cereal has swollen, add it to the vegetables. All salt and knead well. Form small balls and roll them in sesame seeds. Put the billets on a double boiler grate and cook cutlets for a couple of 25 minutes.
Recipe 3. Vegetarian Cauliflower Cutlets
Ingredients
kg of cauliflower;
small salt;
half a glass of flour;
two pinches of baking powder;
two eggs;
sunflower oil.
Cooking method
1. Wash the cauliflower forks well. Disassemble it into small inflorescences and cut them into two-centimeter pieces.
2. Pour cold water into a deep bowl, salt it to make brine. Put cabbage in it and leave for half an hour. Then drop the vegetable in a colander and wait until all the water has drained.
3. Grind the cauliflower using a food processor or blender. Add eggs, baking powder and flour to the resulting mass. Mix well.
4. Using two spoons, form the patties and put them in a pan with well-heated butter. Fry until browned, then turn over and fry on the other side. Serve cutlets with an estimate or ketchup.
Recipe 4. Vegetarian Lentil Cutlets
Ingredients
150 g of red lentils;
100 ml of corn oil;
large onion;
two carrots;
50 g of flour;
10 g of greens;
salt;
50 g semolina;
30 ml mayonnaise;
a pinch of turmeric;
a pinch of black pepper;
a pinch of curry and coriander.
Cooking method
1. Wash the lentils thoroughly and soak them for a couple of hours or overnight to make them cook faster. Then rinse the lentils again, pour boiling water over it and cook for half an hour until soft. Drain the remaining liquid and cool slightly.
2. Cut the peeled onions into small pieces and sauté on warmed corn oil until clear.
3. Peel the carrots, grate coarsely and add to the onion, simmer all together for another five minutes, stirring constantly.
4. Add the vegetable frying to the lentils, salt and season with spices. Add chopped greens, pour in the mayonnaise and pour in the semolina. Grind everything with a hand blender until smooth.
5. Make small patties with wet hands and fry them in preheated corn oil on both sides to a delicious crust. Serve cutlets with sour cream or ketchup.
Recipe 5. Vegetarian cutlets with nuts
Ingredients
three potato tubers;
a pinch of ground pepper;
two carrots;
a pinch of salt;
bulb;
50 ml of vegetable oil;
half a glass of oatmeal flakes;
a pinch of walnuts.
Cooking method
1. Peel the carrots and potatoes. Wash the vegetables and chop them with a blender along with walnuts. Transfer the resulting mass to a suitable dish and add two tablespoons of oil to it. Salt, add dry oatmeal flakes, pepper and mix well.
2. Cover the dishes with a lid or foil and refrigerate for half an hour.
3. Put a frying pan with oil on fire. While it is warming up, cut the patties out of the mass with wet hands and put them into the pan. Fry the patties until golden brown on both sides, covering the pan with a lid. Then pour a little warm water and steam the patties for two minutes under the lid. Serve the patties with pickled or fried mushrooms.
Recipe 6. Vegetable cutlets with vegetable salsa
Ingredients
Salsa
a pound of cream tomato;
a pinch of salt;
half a bunch of fresh basil greens;
10 g of capers;
30 ml of balsamic vinegar.
Cutlets
boiled water - five glasses;
two egg whites;
a glass of dried red lentils;
a pinch of black pepper;
pod of red bell pepper;
5 g of salt;
red onion;
a quarter cup of dry bread crumbs;
2 g of fennel seeds;
20 g of fresh basil;
2 cloves of garlic;
70 g of mozzarella cheese.
Cooking method
1. Combine all the salsa ingredients in a bowl, grind them beforehand, mix and set aside.
2. Boil four glasses of filtered water in a large saucepan. Pour washed lentils into it and cook over low heat until soft. Rinse the prepared lentils under running water, dry and pour into a deep bowl.
3. In a second pan, boil a glass of water, pour in the washed rice and cook until the cereal has absorbed all the liquid. Cool the boiled rice and transfer it to a bowl with lentils.
4. Heat a little pan of olive oil in a large pan. Put chopped red bell pepper and onion in it. Add the fennel seeds, squeeze the garlic and cook, stirring, for two minutes. Then refrigerate and add the rice and lentils to the mixture. Send the grated cheese here, knead the minced meat well and leave for ten minutes.
5. Using two spoons, form the patties and fry them in well-heated olive oil to an appetizing crust on both sides. Serve veggie cutlets with vegetables salsa.
Recipe 7. Vegetarian buckwheat cutlets with potatoes
Ingredients
three glasses of buckwheat porridge;
140 ml of vegetable oil;
six potato tubers;
black pepper;
a glass of purified water;
salt.
Cooking method
1. Peel the potato tubers, wash, dry and chop on a fine grater.
2. Add buckwheat porridge to the potatoes. Pepper, salt and mix well. The result should be a thick, viscous mass.
3. With wet hands, divide the mass into small pieces and form round or oval cutlets, while carefully sealing them.
4. Put the cutlets in a well-heated oil and fry over medium heat to a delicious crust on both sides. Put finished meatballs in a cast iron. Then pour some drinking water, cover and steam the meatballs on a slow fire for about ten minutes.
Recipe 8. Vegetarian cutlets of potatoes and green peas
Ingredients
spinach leaves - two glasses;
potato starch - 30 g;
potatoes - 3 pcs.;
semolina - 80 g;
green peas - a glass;
salt;
parsley and cilantro leaves - a handful;
black pepper;
vegetable oil;
cumin and coriander.
Cooking method
1. Heat a couple of tablespoons of oil in a pan. Add spices and lightly fry so that the oil is saturated with the aromas of spices.
2. Spread chopped spinach leaves and green peas in the aromatic oil. Stew, stirring, for about three minutes. Cook until moisture evaporates. Then turn off the fire and cool.
3. Put the fried peas with spinach in a blender bowl, add the leaves of parsley and cilantro and chop everything to a puree state.
4. Add mashed potato to the resulting mass. Add starch and semolina. Salt and mix.
5. We form small oval cutlets with wet hands and fry them in hot oil until golden brown.
Vegetarian cutlets - tips and tricks
Before use, cereals and vegetables must be thoroughly washed.
To prevent cutlets from falling apart when frying, make them small.
Cook as many meatballs to eat at once. Fresh cutlets are tasty and healthy.
Wet your hands with water so that the cutlet mass does not stick to your palms.
To make cutlets with a delicious crust, breaded them in flour or breadcrumbs.
