Bean cutlets - no meat and no need! Recipes for various bean cutlets with vegetables, cereals, chicken, sausage

Bean cutlets are a dish not only for those who fast, but also for those who want to diversify their daily diet with tasty, simple and healthy food. On the one hand, this is a plant food, but its uniqueness is that it contains a sufficient amount of protein, so it can easily replace meat if necessary.

Vegetable protein is more easily absorbed by our body, so it is worth periodically including this product in your diet, even if you do not fast and are not a vegetarian.

This type of legume has been used in Russian cuisine for a long time, because the product is useful not only for its proteins. It contains many useful vitamins, minerals, and heat treatment does not make it any less healthy. They prepare first and second courses from it, and make salads.

But bean cutlets came to us from Latvian cuisine and quickly gained popularity. Fans of experiments began to add other ingredients to them and a variety of recipes appeared, and not only vegetarian ones. So I ask meat eaters not to close the page, you will find a recipe for yourself too.

And for lovers of vegetable dishes, I suggest you also look at the recipes for potato pancakes; they can also be prepared for the Lenten menu.

Bean cutlets in the oven - a simple dietary recipe

This recipe can be classified as a classic, there is nothing superfluous in it, only beans, onions and spices. You can fry the cutlets in a frying pan, rolling them in flour or breadcrumbs. But I suggest a more dietary option - bake them in the oven. But decide for yourself how you will do it.

Is it necessary to soak beans before cooking? The answer is yes. And this is not only because it then cooks faster. The main thing is that when soaked in plain water, antinutrients, substances that can cause digestive problems, are destroyed in the bean shell. Soaking time is usually 6-8 hours in water at room temperature.

Required Products:

• dry beans - 300 gr.
• onion - 1 pc.
• garlic – 1 clove,
• egg - 1 pc.
• flour - 2 tbsp. l.
• salt, ground pepper, coriander, turmeric - to taste
• vegetable oil

Cooking process:

Remember that during the soaking process, the beans increase in size by 2-2.5 times, so take this into account when choosing dishes.

1. Rinse dry beans and add water at room temperature to soak. There should be 2−2.5 times more liquid than the original product.
2. After the allotted time has passed, drain the water, add fresh water and cook. Cooking time 30-40 minutes, add salt 5 minutes before readiness. Drain through a colander, rinse with running water, and cool.
3. Grind the beans, garlic and onions in any way available to you. Add salt, pepper, spices, break the egg, add flour.

4. Mix well to obtain a homogeneous mass. When forming the cutlets, beat them a little to compact the minced meat. Place on a baking sheet lined with baking paper.

5. Lubricate each semi-finished product with vegetable oil on top. Place in an oven preheated to 190 degrees. After 15-20 minutes, the bean cutlets will be ready.

If you prepare this dish during Lent, you don’t need to add eggs. To keep the product in shape, you can add a couple more tablespoons of flour, starch or semolina and let it sit in the refrigerator for a while, this will strengthen the minced meat.

Recipes:

Simple

Required ingredients:

• 0.5 kg of beans (both white and red are suitable);
• 2 medium potatoes;
• 1 carrot;
• 1 onion;
• pepper and salt;
• bread crumbs;
• vegetable oil for frying.

The beans are soaked for 12 hours so that they swell and cook faster. For pre-soaked beans, 1 hour of cooking is enough for them to be fully cooked. While it is cooking, boil the potatoes and carrots separately. The onion is fried in oil until evenly golden brown.

When all the ingredients are ready, the minced meat is mixed. Beans, potatoes and carrots are chopped and mixed thoroughly. Then add onion and spices to the mixture and stir again.

From the finished mixture, flat, lean bean patties are formed, similar to burgers. They are sprinkled with breadcrumbs and fried in hot oil for about 5 minutes on each side until browned. They are best served hot.

Interesting! Bean mince can be considered a separate dish. This is an excellent paste for meatless sandwiches and a dietary vegetarian snack. The taste of the paste can be enhanced by adding dried herbs and nuts to taste.

STEP-BY-STEP COOKING RECIPE

Step 1

To prepare the cutlets, place dry beans in a saucepan and add about 3 liters of cold water. Leave in a cool place for at least 6-8 hours (overnight is possible).

Step 2

Place the beans in a colander and rinse with cold running water. Place in a saucepan and add 2-2.5 liters of drinking water. Place on the fire and bring to a boil. Cook for 2 hours over low heat. 10 minutes before readiness, add 1 tsp. salt.

Step 3

Place the cooked beans in a colander and let cool slightly. Then transfer to a large blender bowl and blend until pureed. If the mixture is too thick, add a couple of tablespoons of water. Place in a large bowl.

Step 4

Add semolina and 2 tbsp to the bean puree. l. olive oil. Add a little salt and pepper. Stir and leave for 15-20 minutes at room temperature to allow the semolina to swell.

Step 5

Peel and chop the onion and garlic. Peel the carrots, wash and grate on a medium grater.

Step 6

In a small skillet, heat 2 tbsp. l. olive oil and, stirring, brown the vegetables. Let cool slightly and add to the bean mixture. Stir.

Step 7

Form small round cutlets from the resulting minced beans. Wet your hands periodically in a bowl of cold water to prevent the mixture from sticking to them.

Step 8

Heat the vegetable oil in a large frying pan, at least 24 cm in diameter. Place the bean cutlets and fry until golden brown on both sides (about 5-7 minutes on each).

Step 9

Wash the parsley, dill, and arugula and dry it, laying it out on a paper towel. Chop finely. Place the cutlets on serving plates and sprinkle with chopped herbs.

Helpful advice. These cutlets can also be made from canned beans (without liquid!), but in this case you may need additional semolina or flour.

By the way, you can also add grated hard cheese and egg to bean cutlets, if the use of animal products does not violate your principles.

Juicy

To prepare the cutlets you will need:

• 0.5 kg of beans (preferably white);
• dry crust from a loaf;
• greenery;
• 2 tbsp. flaxseed flour;
• 5-6 tbsp. water;
• breading;
• spices to taste;
• vegetable oil.

The beans are pre-soaked, then boiled until tender and cooled. The humpback is soaked in water. Then both products are passed through a meat grinder and mixed thoroughly.

Flaxseed flour is mixed with water and then added to the “minced meat”. Then auxiliary ingredients are introduced: herbs, salt, pepper, etc. Fry the cutlets until golden brown.

Interesting! Flaxseed flour diluted with water is a lean egg substitute for any dish. Due to its high gluten content, flax flour reliably glues and holds ingredients together. In addition, flax has a beneficial effect on digestion and promotes weight loss.

Dietary bean cutlets

Fans of vegetarian dishes will especially like them. It is proposed to add sweet bell pepper to the minced meat, which will make the taste of the meatballs more interesting and rich.

Important: before boiling the beans, they must be soaked - pour warm water and leave for at least five hours (this period can be increased to 1/2 day depending on the hardness of the beans). It is worth considering that the volume of the product will become approximately three times larger.

Cooking time: 35 min.

Number of servings: 5

Energy and nutritional value:

• calorie content – ​​394.4 kcal;
• proteins – 20.2 g;
• fats – 10.9 g;
• carbohydrates – 54 g.

Ingredients:

• bell pepper – 120 g;
• red beans – 150 g;
• garlic cloves – 4 pcs.;
• fresh parsley - 1 bunch;
• red onion – 1 pc.;
• wheat flour – 1 tbsp;
• olive oil – 45 ml;
• salt - to taste;
• black pepper – 1 pinch;
• red pepper - on the tip of a knife.

Step-by-step preparation:

1. Boil the pre-sorted and soaked beans in lightly salted water until the product is completely cooked. Then place in a colander and wait until the liquid drains. Using a blender, puree the beans.
2. When the bulk is ready, peel the vegetables and chop into small cubes. Then sauté by adding a little olive oil to the pan. After the frying has acquired a golden hue, transfer it to the bean puree.
3. Add the egg, spices and finely chopped parsley here. Knead well, adding salt to taste.
4. Using a couple of tablespoons, form patties, which then transfer to a plate with flour. Dip in.
5. Fry the bean cutlets in hot oil until crispy over high heat.

The dish can be served hot, combined with any side dish, tomato or any other sauce, herbs, or fresh vegetables.

Tip: when soaking beans in water, you can add a little soda to help soften the walls of the beans.

Lenten bean cutlets

Required ingredients:

• boiled or canned beans – 800 g;
• onion -2 pcs.;
• 2 cloves of garlic;
• wheat flour - 2 table. l.;
• potato starch - 1 table. l.;
• semolina – 1 spoon;
• kernel 4-5 pieces of walnuts;
• dill or parsley, salt, white or black pepper;
• sunflower or olive oil – 0.1 l.

Cooking time: 20-35 minutes.

Calorie content: 149 kcal per 100 g of product.

The process of preparing lean cutlets:

1. Grind canned or boiled beans until smooth in a blender or mash with a fork in a bowl;
2. Peel the onion and cut into cubes;
3. Finely chop the garlic;
4. Grind nuts to crumbs;
5. Finely chop the washed greens;
6. Place all prepared products in a spacious container, add spices and semolina;
7. Mix the resulting minced meat intensively until uniform;
8. You can let it stand for the semolina to swell;
9. Lastly, add starch and flour, mix well again;
10. Form balls, then shape them and roll them in flour;
11. Fry the cutlets in hot oil on each side until desired color.

It is better to serve with fresh vegetables, boiled rice or tomato juice.

Mushroom cutlets with beans

Important: do not add eggs to the minced meat, use boiled beans. Suitable for fasting people and people who want to lose weight.

Required ingredients:

• dry beans – 1 cup;
• mushrooms (preferably champignons) – 300 g;
• onion - 3 pieces;
• carrot – 1 piece;
• garlic – 2 cloves;
• wheat flour - 4 tablespoons;
• vegetable oil – 100 g;
• pepper, salt.

Cooking time: 40 minutes.

Calorie content: 160-170 kcal per 100 g of product.

Cooking process:

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1. Soak dry beans in water for 8 hours, then rinse and cook over low heat for 20 minutes;
2. Drain the remaining water, twist the beans, adding garlic;
3. Cut onions and carrots, fry in sunflower oil;
4. We cut the champignons, sauté;
5. Add all the prepared vegetables, mushrooms, spices, adding flour to bind the minced meat. Knead thoroughly;
6. Form cutlets by dredging them in flour;
7. Fry them in vegetable oil until golden brown. You can cover with a lid and simmer a little. By adding any sauce to the resulting dish and stewing the cutlets with it, we achieve a more tender result.

Chicken and bean cutlets

An interesting combination of products, besides, a tasty and very healthy dish.

Required ingredients:

• dry beans – 200 g;
• minced chicken – 500 g;
• hard cheese – 100 g;
• eggs – 2 pieces;
• fresh tomatoes – 3 pcs.;
• butter – 50 g;
• olive or sunflower oil – 0.5 cups;
• breadcrumbs or flour for breading - 2-3 tbsp. spoons;
• pepper, salt, herbs, garlic.

Cooking time: 50-55 minutes.

Calorie content: 190-210 kcal.

Cooking process:

1. Cook red beans, pre-soaked, until tender, cool and chop until smooth;
2. To this puree add raw minced chicken, all the spices, eggs, flour or crackers for viscosity and mix;
3. Rub butter and hard cheese through a coarse grater, add finely chopped herbs, then garlic and mix the resulting mixture for cutlets. Then we make balls;
4. We prepare a flat cake from the minced cutlet, place a ball of filling in it, forming it in the form of a cutlet;
5. Bread it, for this purpose the recipe calls for flour or crackers. Fry in oil in a frying pan;
6. Grate the tomatoes, adding salt and pepper. Pour tomato juice into cutlets and simmer for 10 minutes;
7. These cutlets are best served with potatoes in any form or as a separate dish.

Bean cutlets with rice

A very nourishing, aromatic product. It is better to take white beans.

Required ingredients:

• dry white beans – 1 cup;
• rice – 1/2 cup;
• walnuts – 1/2 cup;
• garlic – 1-2 cloves;
• onion – 2 heads;
• tomato paste – 2 tablespoons;
• ground crackers - 1 cup;
• any greens – 1 medium bunch;
• any spices;
• vegetable oil.

Cooking time: 1 hour.

Calorie content: 200 kcal.

Process for preparing bean and rice cutlets:

1. Boil beans soaked in water in advance until soft;
2. Cook rice in a separate pan. Drain the water;
3. Grind the beans and garlic in a meat grinder, add boiled white rice;
4. Finely chop parsley, dill, or basil. Send it to mince;
5. Put spices and tomato into minced meat;
6. Add walnuts, previously chopped. Mix everything;
7. Wet your hands with water, form cutlets, breading them in breadcrumbs;
8. Fry in boiling vegetable oil. You can simmer at the end by covering with a lid;
9. They are best served with cereal side dishes or separately.

Beans with potatoes

The use of canned beans and potatoes here makes this version of the dish special. In this case, the cooking process becomes easier.

Required ingredients:

• canned beans – 2 cans of 400 g each;
• raw potatoes – 500 g;
• 2 cloves of garlic;
• flour – 0.5 – 1 cup;
• spices - salt, pepper;
• a bunch of dill;
• any vegetable oil – 0.5 cups.

Cooking time: 35-40 minutes.

Calorie content: 190 kcal.

Cooking process:

1. Boil the potatoes in their skins. This is done to preserve the shape of the starch inside the product;
2. While the potatoes are cooking, open the cans of beans and drain the liquid;
3. Peel the garlic and chop it together with dill;
4. Cool the potatoes, peel and grind with legumes in a meat grinder;
5. Add dill, garlic, spices to this minced meat;
6. Form patties with a spoon, sprinkling with flour;
7. Fry in vegetable oil, uncovered, until beautifully crispy;
8. These bean cutlets are best served with fresh vegetables or tomato sauce.

With champignons

Required Products:

• two spoons of flour;
• seasonings;
• 100 grams of boiled beans;
• 200 grams of mushrooms;
• onions and carrots, one each;
• breadcrumbs.

Cooking process:

1. First soak the beans for several hours and then cook until they become soft.
2. Chop the onions, mushrooms and carrots in any convenient way and fry in a frying pan until all the moisture is released from the champignons.
3. Combine all the vegetables and pass through a blender to make a puree. Add any spices to taste, flour and make small round pieces.
4. Cover them well with breadcrumbs on all sides and bring until golden brown, frying on both sides.

Bean cutlets in the oven

You can get the maximum benefit from a lean dish by cooking the products in the oven. Bean mince can be made with a trivial composition or by adding the spices suggested in this recipe. The stickiness of the base will be given by the added mixture of pea and flaxseed flour, which is diluted with a small amount of water.

Ingredients:

• beans – 300 g;
• onion – 1 pc.;
• pea and flaxseed flour - 2 tbsp. spoons;
• garlic – 1 clove;
• ginger – 1 teaspoon;
• curry, chili and coriander - 0.5 teaspoon each;
• salt, pepper, oil.

Preparation

1. Boil and chop the beans along with onions and garlic.
2. Add spices, flour, salt, pepper, mix, form the products, place them on a baking sheet with parchment.
3. Cook the bean cutlets in the oven for 30 minutes at 180 degrees.

Green bean cutlets

Bean cutlets made from green pods are lighter and healthier for digestion and intestines. They can be served with lean mushroom or other sauce of your choice and taste. Frozen pods are simply allowed to thaw before chopping, while fresh ones are boiled for an additional 2-3 minutes in water and allowed to drain.

Ingredients:

• green beans – 500 g;
• white bread – 50 g;
• onion – 1 pc.;
• flaxseed flour – 2 tbsp. spoons;
• water – 90 ml;
• breadcrumbs – 100 g;
• salt, pepper, spices, oil.

Preparation

1. The beans are cut into small pieces, boiled for 2 minutes, and allowed to drain.
2. Twist the pods together with onions and bread soaked in milk in a meat grinder.
3. Add flaxseed flour mixed with water, season to taste with salt, pepper and desired spices.
4. Spoon portions of the mixture into breadcrumbs, dip, transfer to a frying pan with heated oil and fry on both sides.

Recipe for lean bean cutlets with carrots and onions

Let's start adding new ingredients to the basic recipe and this time it will be carrots. But before we put it in the minced meat, we fry it together with onions. Fried onions add flavor to the bean cutlets, and the carrots have a pleasant taste.

What you will need:

• dry beans - 150 gr.
• onion - 1 pc.
• carrots - 1 pc.
• dill - 1 bunch
• vegetable oil for frying
• breadcrumbs - 2 tbsp. l.+ for breading
• salt to taste

How to cook:

1. We need boiled beans, so we will first soak them and then boil them until tender.
2. Cut the onion into small cubes, grate the carrots on a fine grater. Fry vegetables in vegetable oil until soft.
3. Place beans, fried carrots and onions, finely chopped greens in a cup, add 2 tbsp. l. breadcrumbs, salt, pepper. You can crush all the ingredients with a masher or use a blender, the main thing is that everything is mixed well.

4. Place breadcrumbs on a plate. Form the minced meat into cutlets and roll them in breadcrumbs.

5. Pour vegetable oil into a frying pan, heat it and fry the meatballs for 3 minutes on each side.

If you want to reduce the cooking time for this dish, replace dry beans with canned ones.

conclusions

Dietary bean cutlets are an unusual dish that can become a staple in the diet of those losing weight and fasting. It will turn into a lifesaver for any housewife when she needs to surprise her family or guests with a new dish. The excellent taste, benefits, and enrichment of the dish with vitamins and microelements will force even avid meat lovers to prepare an unusual recipe for lean bean cutlets.

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Vegetarian raw bean and zucchini balls

This recipe is interesting because it is prepared using raw zucchini and beans. But to make it easier for the body to digest, you need to soak it longer than usual, at least 16 hours.

Ingredients:

• dry red beans - 300 gr.
• zucchini - 2 pcs. medium size (600 gr.)
• sesame flour - 1 cup or ¾ cup wheat flour
• garlic - 3 cloves
• coriander - ¼ tsp.
• ground black pepper - ¼ tsp.
• curry seasoning - ¼ tsp.
• salt to taste
• bran or breadcrumbs
• frying oil

How to cook:

1. After soaking, the beans should be ground in a blender, draining the water first. Wash the zucchini, cut into pieces, add to the bean puree and continue the process.
2. Add the garlic, salt, spices, flour passed through the press and beat the mixture with a blender until smooth. Form the minced meat into cutlets, roll them in bran or breadcrumbs.

3. Pour oil into a frying pan, heat it, place the meatballs and fry on both sides until golden brown over medium heat.

4. But the cooking process does not end there, since raw beans are used. Splash a little water into the pan, cover with a lid and bring the dish to readiness, frying again on each side for 5 minutes.

Features of vegetarian and lenten nutrition

Dietary nutrition implies a diet in which the balance of proteins, fats and carbohydrates is strictly observed. Dietary dishes are prepared only from natural and healthy ingredients. Convenience foods and products containing dyes and additives are not acceptable.

The method of preparation is also important for the diet: the priority is boiling, stewing and baking in the oven or on the grill, but only gentle frying is allowed. Vegetarian nutrition is one of the dietary menu options that excludes the use of animal products.

Lenten nutrition is superficially similar to the vegetarian model, but has significant differences. Firstly, this diet is temporary and is observed only according to religious instructions; it is not customary to monitor proteins, fats and carbohydrates here.

Secondly, although most Lenten dishes are prepared on a plant basis, seafood and fish are not prohibited during different periods of fasting. Thirdly, fasting can be even stricter than a vegetarian diet, since it sometimes prescribes a single meal per day, a raw food diet, or a complete refusal to eat.

Vegetarian and Lenten cuisines have in their culinary arsenal recipes for all occasions: soups, main dishes and side dishes, desserts, appetizers, baked goods, etc. Second courses are especially important because... There may not be soup on the table every day, and a hot dish with a side dish cannot be canceled - without it, lunch and dinner will not take place.

These recipes fit well into a carbohydrate diet, since plant foods are very rich in fiber and various types of sugars. But for protein nutrition, such dishes will be appropriate if you use peas, beans, beans, lentils and other grains of the legume family for cooking. The calorie content of bean cutlets is very low, and they are enriched with protein no less than meat.

Delicious bean and rice cutlets with cheese

Rice is often added to minced meat, why not use it in beans. You just need to boil it, but we won’t cook the beans, but use ready-made ones. The cheese in this dish will give the cutlets a pleasant creamy taste.

What you will need:

• rice (boiled) - 2.5 cups
• canned beans - 1 cup
• parsley - 4-5 sprigs
• onion - 1 pc.
• garlic - 2 cloves
• egg - 1 pc.
• hard cheese (grated) - 6 tbsp. l.
• sweet paprika - 1 tsp.
• salt, black pepper to taste
• vegetable oil
• breadcrumbs

How to cook:

1. Boil the rice in advance until done. You can use canned beans or cook them yourself.
2. Finely chop the onion and garlic. Place in a frying pan with a small amount of vegetable oil and fry for just a couple of minutes until soft. At the end, add sweet paprika, stir, remove from heat and cool.
3. Grind the beans and fried vegetables in a blender. You don’t have to strive to make the perfect puree; it’s okay if you come across small pieces of beans.

4. Add vegetable puree to the rice, break an egg, add finely chopped parsley, grated cheese, salt and pepper to taste. Mix all ingredients to obtain a homogeneous mass.
5. From the resulting minced meat we form cutlets and roll them in breadcrumbs.

6. Fry the meatballs on both sides in vegetable oil until golden brown. Place it on a dish, garnish with parsley sprigs and invite your family to the table.

We prepare delicious and simple bean cutlets with potatoes and green onions

Bean cutlets are tender and tasty if you cook them together with boiled potatoes. Here you don’t even need to add an egg or flour; potatoes will not only add flavor to the products, but will also serve as a connecting link.

Ingredients:

• boiled white beans - 1 cup
• boiled potatoes - 1 pc.
• green onions - 1 bunch
• salt to taste
• breadcrumbs

Recipe:

1. Soak the legumes overnight in cold water and boil. Also for the recipe you will need potatoes boiled in their jackets, they need to be cooled and peeled. Beans and potatoes need to be crushed into puree. Add finely chopped green onions, salt, and your favorite spices.
2. Due to the potatoes, the mass turns out smooth, cutlets are easily formed from it. Before putting them in the pan, they need to be rolled in breadcrumbs.

3. Since all the ingredients are already ready, the meatballs do not fry for long, just a few minutes. Once they have acquired a light golden hue on both sides, they can be removed and served.

Advantages, BZHU balance and calorie content

Lenten vegetarian bean patties, like the one in the photo above, are a real find. The special consistency and unusual taste can confuse any gourmet and make him think that there are meat cutlets on his plate. And if you know how to cook them correctly, you will absolutely lick your fingers!

100 g of the dish contains 228 kcal, protein - 6.2 g, fat - 14 g, carbohydrates - 19.3. The figures are averages as each recipe is different. Overall, the dish can be described as hearty and nutritious. A small portion will be enough to satisfy your hunger.

The main advantages of bean cutlets:

• availability of ingredients for any wallet;
• good digestibility;
• simplicity of the recipe, which a novice housewife or child can handle;
• can act as an independent dish and a side dish at the same time;
• equally suitable for everyday and festive tables;
• compatible with the diet of children, pregnant and lactating women.

Recipe for vegans - Lenten colettes with beans and nuts in tomato sauce

A classic of the genre - cutlets in tomato sauce; this sauce is also suitable for bean products. The recipe will appeal not only to vegans, but also to everyone who loves vegetable dishes.

To prepare you will need:

• white beans - 2 cups
• walnuts - 50 gr.
• onion - 1 pc.
• garlic - 2 cloves
• starch - 2 tbsp. l.
• salt, spices to taste

for the gravy:

• onion - 1 pc.
• carrots - 1 pc.
• tomato paste - 1 tbsp. l.
• water
• frying oil
• salt, pepper to taste

Step by step description:

1. For the gravy, dice the onion and grate the carrots on a coarse grater. Fry in a frying pan until soft, then add tomato paste diluted in water. Add salt, pepper and simmer until the gravy thickens.
2. Soak the beans overnight, then boil until tender, cool. Grind it in a meat grinder along with onions and nuts. Add salt, spices to taste, starch.

3. First, mix everything with a spoon, and then bring it to a homogeneous state with your hands to get soft minced meat.
4. Roll in flour to form cutlets and place them on a greased baking sheet. Pour the gravy on top and place in an oven preheated to 200 degrees.

5. In 20 minutes the dish will be ready. You can serve it with any side dish - potatoes, cereals, pasta.

Secrets and subtleties of the cooking process

• To make the beans cook faster, soak them overnight in clean water with a small amount of baking soda for several hours. Change the water and put it on fire.

• To reduce the overall time, you can use ready-made canned beans.
• Turmeric will help improve the color of the finished dish and add goldenness. A mixture of spices headed by saffron has the same property.
• Adding whipped protein to the minced meat will make the cutlets more fluffy.
• It is quite possible to make cutlets of the same size without using a scale if you use an ice cream scoop.
• To increase the thickness of the minced meat, you should place it in the refrigerator for 30–60 minutes or add a little flour or small breadcrumbs to it.
• The formed cutlets can be baked in the oven under a layer of grated hard cheese.

Chicken cutlets with green beans in the oven

Let's not ignore meat eaters; there is a healthy and tasty recipe for them too. True, the beans here will not be in the form of beans, but green string beans. It will give the dish not only a beautiful, appetizing look, but also add juiciness to the dry chicken breast. This recipe will be appreciated by adherents of healthy eating and those who watch their weight.

Green beans are famous for their excellent cleansing qualities. If it is systematically included in the diet, then in a short period of time it will cleanse the body of toxins and harmful compounds and you can soon say goodbye to unwanted kilograms.

Products for the recipe:

• chicken fillet - 500 gr.
• low-fat cottage cheese - 180 gr.
• green beans - 100 gr.
• egg - 1 pc.
• green onions - a small bunch
• garlic - 3 cloves
• salt, seasonings to taste

How to do:

If you have frozen green beans, then you need to take them out of the freezer in advance so that they defrost.

1. Make minced chicken fillet using a meat grinder or blender.

2. Place cottage cheese, green beans, green onions in a blender bowl and grind until pureed. Add to the minced chicken, add the egg, chopped garlic, salt, and spices. Mix everything well.

3. Turn on the oven in advance, setting the temperature to 180 degrees. Grease a baking dish or frying pan with vegetable oil. Wet your hands in cold water, form the cutlets, place them in the pan, pour in a little water and place in the oven. In 30 minutes, the healthy dietary dish will be ready. You can serve it with a side dish or just with vegetables.

Photo of the dish

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Description

Difficulty: medium

Bean cutlets in the oven are a very tasty and dietary dish. Such cutlets can be eaten during fasting, while on a diet, and when there are health problems. The main advantage of this dish is that it can be fed to both vegans and meat-eaters. Everyone will appreciate it.

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Recipe Ingredients

A simple and delicious recipe for protein bean and tuna cutlets

Do you want to quickly and easily prepare a healthy dinner for your household? Try this recipe. You don’t need to cook anything in advance, just go to the nearest supermarket and buy canned beans and tuna. See below for what else you will need.

How much and what to buy:

• canned red beans - 100 gr.
• canned tuna - 150 gr.
• red onion - 1 pc.
• olives - 10 gr.
• tomato ketchup (paste) - 10 gr.
• some green onions and parsley
• vegetable oil for frying

Recipe:

1. Place the beans and canned fish in a cup, draining the liquid first, and mash. This is easy and simple to do with a regular fork, but you can also use a blender.
2. Finely chop the remaining ingredients and add to the resulting mixture. The tomato ketchup in this recipe is not for gravy, it is included in the cutlets, so do not forget to add it. You can replace ketchup with tomato paste.
3. Knead the mixture well with your hands and taste it. Since we used canned products, they usually already contain salt, but if you find it not enough, you can add it. You can also add a little pepper or add some other spices - do it the way you like it.

4. Form cutlets and fry them on both sides in a frying pan with a small amount of vegetable oil until an appetizing crust.

This concludes my collection of recipes. If you haven’t made bean cutlets yet, you’ll definitely want to try it, because it’s tasty, healthy and easy to prepare. If you liked the article, don’t forget to bookmark it and share it with your friends on social networks. After all, we are fasting now and maybe someone will find the recipes useful.

Bon appetit!

How to make a dish original

Lenten vegetarian bean patties are a great way to add variety to your menu using familiar ingredients. Each housewife will have their own special aroma and taste - it all depends on additional products. Here are just a few options on how to diversify and transform the recipe:

1. To enhance the smell, not only spices and herbs are suitable, but also dried mushrooms. You can soak them and add them in pieces, or you can grind them into powder.
2. You can add any vegetables to the recipe, not just those indicated in the recipe. Pumpkin, zucchini, beets, and fresh green peas (not chopped) will go well with beans.
3. The cutlets will turn out soft and pliable if you add a little vegetable broth to the mixture, otherwise the cutlets will crumble.
4. If children will be eating the dish, you can choose white beans for the base and play with color by adding bright vegetable juices to the pasta - carrot or pumpkin for an orange tint, herbal for green, beetroot for red.

Many recipes require the presence of various types of spices. This is a variable ingredient that can be omitted. Without seasonings, cutlets are no less tasty, but are more useful for pregnant women, nursing mothers, young children, and people with sensitive gastrointestinal tracts.