Lean vegetable cutlets, cooked in the oven or steamed

16 servings

30 minutes

67 kcal

5/5 (1)

Vegetable cutlets are a universal dish that will appeal to both vegetarians and meat lovers, as well as adults and children. Their versatility lies in the fact that you can prepare such cutlets from almost any vegetable, experimenting and changing the composition of the dish as desired. They are dietary, very healthy and, moreover, quick to prepare.

Make vegetable cutlets according to my recipes with photos, using different methods of heat treatment - vegetable cutlets baked in the oven or steamed will be especially useful. These cooking methods are ideal for children and people on a diet, as well as those who want to lose weight.

Steamed vegetable cutlets made from peas

Product composition:

• 500 grams of peas;
• 100 grams of semolina;
• 2 medium onions;
• vegetable oil;
• 3 tablespoons of premium wheat flour;
• spices to taste;
• 2 eggs.

Cooking instructions:

1. Boil semolina porridge and peas until tender.
2. Mix the peas and semolina thoroughly and mash with a fork until smooth.
3. Chop the onion, fry and add to the resulting mixture.
4. Add flour, spices, eggs and mix everything.
5. Form medium patties and carefully place them in the steamer. Cooking time is approximately 20–30 minutes.

It is best to serve pea cutlets hot with herbs and sour cream. They turn out aromatic and very tasty. This recipe is also suitable for baking in the oven and frying in a pan.

Eggplant cutlets with sweet pepper

Ingredients

• 2 eggplants
• 1 red bell pepper
• 4-6 tbsp. l. breadcrumbs
• 1 tbsp. flour
• salt (to taste)

Preparation

Place the vegetables, without cutting them, in the oven at 220°C for 20-30 minutes. Then put them in a bowl and cover with cling film for 10-15 minutes, let cool. Peel the vegetables and remove the seeds from the pepper. Then cut the pepper into small cubes and salt it to taste. Grind the eggplant in a blender. Place the mixture in a bowl and add breadcrumbs, flour and salt to taste. Stir until a homogeneous mass is formed. Divide the mixture into 8 parts. Roll each one out and add a little pepper filling to the center. Form into round balls. Roll them in flour. Fry in a heated frying pan with oil for 2-3 minutes on each side.

Vegetable cutlets in the oven from cauliflower

You will need:

• cauliflower, 1 medium head;
• chicken egg, 1 piece;
• breadcrumbs;
• 2 tablespoons flour;
• spices.

Recipe:

1. Disassemble the cabbage into small inflorescences and boil in salted water until half cooked, let cool.
2. Chop the cabbage and add the egg, flour, and spices. Mix thoroughly.
3. Form cutlets from the resulting mixture, rolling each one in breadcrumbs.
4. Place the cutlets on a baking sheet heated with oil and bake until done. Don't forget to turn the cutlets on both sides sometimes.

Vegetable cauliflower cutlets go well with fresh salads and various white sauces.

Zucchini cutlets

This vegetable is considered universal. It is added to a variety of dishes and is also used as a main ingredient. Zucchini cutlets are tender, tasty and dietary. You can add cheese, herbs, and other vegetables to them. Zucchini also goes well with minced meat and fish.

Ingredients:

• 2 medium zucchini
• 2 eggs
• 7 tablespoons flour
• salt pepper
• sunflower oil.

Step-by-step recipe for making zucchini cutlets with photos

• Peel the zucchini, remove the seeds and grate on a fine grater. Leave the mixture for 10-15 minutes to release the juice. Then squeeze it thoroughly.
• Add eggs, salt and pepper, and flour to the zucchini mixture. The mixture should be thick enough to form cutlets.

• Read also:  Belarusian sorcerers made from potatoes with minced meat

• 
  © kuking.net

• Place the minced meat in a heated frying pan with a tablespoon, forming cutlets. Fry until golden brown.

Vegetable cutlets in a slow cooker made from potatoes and rice

To prepare this dish you will need the following ingredients:

• one multi-cup of rice;
• 3 medium potatoes;
• one medium carrot;
• bulb;
• vegetable oil;
• spices to taste;
• greenery;
• 1 egg.

How to cook:

1. Pour the washed rice into a multi-cooker pan and fill with 5 multi-cups of water.
2. At the same time, place the steamer on top of the rice and evenly place the quartered potatoes there.
3. Select the “Steam Boiler” function and wait until the program finishes (approximately 30 minutes).
4. Mash the steamed potatoes with a fork and add rice to it, mix everything very thoroughly.
5. Using the “Frying” program, sauté the onions and carrots until golden brown and combine the frying with the previously obtained minced meat.
6. Add herbs, egg, spices.
7. Turn on “Frying” and when the oil is hot enough, place small cutlets in a multi-cooker frying pan with a tablespoon.
8. Frying time is approximately 10 minutes.

Vegetable cutlets made from potatoes and rice are tender and very juicy. Prepare tomato sauce for them according to your taste and serve as a separate dish slightly cooled.

Delicate treat of zucchini and rice in a frying pan

Zucchini-based cutlets with the addition of brown rice and fresh herbs turn out beautiful and flavorful. This dish will successfully diversify the daily diet and will appeal to all supporters of healthy food.

Cooking time: 1 hour

Number of servings: 8

Energy and nutritional value

• calorie content – ​​145 kcal
• fats – 7.3 g;
• carbohydrates – 15.2 g;
• proteins – 2.93 g.

Ingredients

• zucchini (small) – 0.4 kg;
• green onions - 4 feathers;
• dill, cilantro – 5 sprigs;
• salt (coarse) - to taste;
• rice (brown) – 0.2 kg;
• dry, spicy herbs – 3 g;
• pepper (white) – 4 g;
• flour (wheat) – 170 g;
• vegetable oil – 40 ml.

Step-by-step preparation

1. Sort the rice, then pour into a colander and rinse thoroughly.
2. Place clean cereal in a saucepan and add cold water (for 200 g of rice, 400 ml of liquid will be enough). After this, put on fire and cook at low boil until the moisture has completely evaporated. Cool the finished rice and place in a large bowl.

3. Wash the cilantro and parsley and cut into small pieces.
4. Peel the zucchini from the top layer, then chop it on a grater with large holes.

5. Place chopped zucchini in a bowl with rice, add chopped herbs, add salt, herbs and spices. Then add 70 grams of flour and vigorously mix everything until smooth.
6. Now you should start sculpting the balls. To do this, you need to scoop a tablespoon of minced vegetables, then use your palms moistened with water to give it an oval shape. Using the same principle, sculpt seven more blanks.

7. Roll the resulting semi-finished products in flour and place in a hot frying pan with oil.
8. Cook the meatballs for seven minutes on both sides until golden brown.

Tip: to make the products acquire exquisite tenderness and a pleasant creamy taste, you can add a tablespoon of sour cream to the minced vegetables. Mayonnaise or natural unsweetened yogurt is also suitable for this purpose.

Place hot vegetable cutlets on a large flat dish lined with paper napkins (so that they absorb excess oil). It is advisable to consume the zucchini treat with boiled potatoes and pickled mushrooms.

Vegetable cutlets, reviews

This wonderful dish has two undeniable advantages - speed of preparation and low calorie content. Therefore, vegetable cutlets, of which there are countless recipes with photos on the World Wide Web, will appeal to everyone who wants to lose weight or reduce the meat content in their diet. But before you start preparing these wonderful delicacies, check out a few tips from housewives experienced in this matter:

1. To ensure that the cutlets are lean and tender in taste, do not exceed 180 degrees when baking and use parchment instead of butter.
2. Be sure to wet your hands in cold water when shaping the patty. This will greatly simplify and speed up the cooking process.
3. If you use a frying pan for frying, then after a crust has formed on both sides, cover the cutlets with a lid, add a little water and simmer over low heat. In this case, your dish will be juicy and soft.

vesdoloi.ru

07 August 2017

Vegetable cutlets are one of the simplest and healthiest dishes with which you can diversify your diet and children's menus. They will also be an excellent addition to meat dishes. There are a lot of options for such cutlets; they can be made from almost any vegetable.

Tips for preparing and serving the dish

Cutlets take a little longer to cook in the oven than in a frying pan. But it pays off in that you don't have to stand near the stove. In addition, in the oven the cutlets turn out very juicy and soft. Cutlets according to these recipes with this cooking technology are ideal for children's diets and for dietary nutrition. They can be served with almost any side dish. Mashed potatoes go very well with them, as well as side dishes of cereals.

I also advise you to prepare vegetable cutlets for your children. This way you can disguise vegetables if your kids don’t eat them well. I really like carrot cutlets. They can be prepared both salty and sweet with raisins and dried fruits. During Lent I tried to cook onion cutlets. No one even guessed that they were made from a bow. My family really loves cabbage cutlets. They come out very tender and aromatic, tasting like fried cabbage pies.

Diet recipe

This low-calorie vegetable cutlet recipe is suitable for those on a diet. These cutlets can be safely given to children.

Products:

• 350 g cabbage (white);
• 1 egg;
• 100 g carrots;
• 120 g onion;
• If desired, you can add 10 g of any greens.

Time required: 40 min.

Calorie content per 100 g: 42 kcal.

The egg is boiled and shelled. Carrots and onions are peeled, washed and cut. The egg is also cut into cubes. Place the egg, carrots and onions in a blender container and blend until pureed.

Also in a blender, but separately from other vegetables, chop the cabbage (but you can just chop it very finely with a knife so as not to overdo the chopping).

The cabbage is mixed with the rest of the rolled vegetables, and small cutlets are formed from the vegetable mass with your hands. Fry them in a frying pan (it is better to choose dishes with a non-stick coating so as not to use oil) in turn on each side. The stove needs to be turned on at a low temperature. The readiness of the cutlet is determined by the cabbage - it will become soft.

The dish can be sprinkled with chopped herbs.

Cutlets with cabbage, carrots and semolina

Another low-calorie recipe is cutlets made from vegetables and cereals.

Products:

• 200 g white cabbage leaves;
• 100 g carrots;
• 2 eggs;
• 50 g plant. oils;
• 60 g semolina;
• 3 g each of salt and pepper;
• 3 tbsp. l. breadcrumbs for breading.

Production time: 1 hour.

Calorie content per 100 g: 187 kcal.

Cabbage leaves are washed and cut into thin strips. The carrots are peeled, washed and coarsely grated. Turn on the stove (the temperature is set to medium), put a pan of water on it (about 1.5 cups), add oil, add carrots and cabbage. Close the lid and wait until the cabbage becomes completely soft. You need to stir the vegetables periodically. It usually takes 20 minutes for the cabbage to be ready.

After the cabbage is ready, gradually add semolina to the vegetables, while constantly stirring the liquid with a spoon. Reduce the temperature and cook for 10-15 minutes.

Cook over low heat for about 10-15 minutes, so that the semolina is completely boiled. After the semolina is ready, cool the mixture, break eggs into it, add salt and pepper. Form cutlets and roll them in breadcrumbs.

Then fry in a frying pan with vegetable oil on each side until a light brown crust is obtained.

Carrot and apple cutlets

Ingredients

• 5 carrots
• 1 apple
• half a cup of semolina
• half a cup of flour
• 1 tbsp. l. vegetable oil
• 1-2 tsp. Sahara
• 1/3 tbsp. water
• salt (to taste)

Preparation

Grate the carrots and apple into the pan on a coarse grater. Pour water into it, add vegetable oil and simmer for 7-10 minutes over low heat. Then add sugar and semolina. Add salt to taste and stir. If the mixture turns out too liquid, add a little more flour. Form cutlets, roll them in flour and fry in a heated frying pan with oil.

Cutlets with rice and vegetables

This recipe is interesting because it uses a harmonious combination of mushrooms and vegetables. Rice makes the dish very filling.

Products:

• 100 g canned champignons;
• 1 piece of onion, carrot, zucchini;
• 1 tbsp. rice (white, long or round grains);
• 1 egg;
• 2 tbsp. l. volume. pasta and low-fat sour cream;
• salt to taste.

Time required for cooking: 1 hour.

Calorie content per 100 g: 89 kcal.

Mushrooms, onions, zucchini are finely chopped. You can also grate carrots using a fine grater. Rice is mixed with mushrooms and vegetables, egg and salt are added, and everything is mixed again. A small amount of water is boiled in a saucepan and balls made from rice and vegetables are placed in it.

Add sour cream and tomato paste there and stir the water. Simmer the cutlets under the lid for 10-15 minutes.

Beet cutlets with carrots

Beets contain many useful substances that are perfectly preserved in cutlets made from them.

Products:

• 2 pcs. beets (take not very large ones);
• 1 piece each carrots, onions, eggs;
• 2/3 tbsp. crushed crackers;
• 2 cloves of garlic;
• rast. any oil for frying;
• salt and pepper.

Cooking time: 2 hours.

Calorie content for 100 g: 90 kcal.

Boil the beets until tender. Onions and carrots are chopped with a knife or using a grater, garlic is crushed or grated finely. Carrots with onions and garlic are fried in oil for 5 minutes. Allow the boiled beets to cool, remove the skin and grate.

Beets, carrots with onions, egg, semolina (raw) and salt and pepper are mixed in a bowl. Set aside for 10 minutes, then roll vegetable cutlets made of carrots and beets on all sides in breadcrumbs and fry in a frying pan for 5 minutes on each side.

Recipe with vegetables in a slow cooker

Cooking time : 35-40 minutes

Number of servings: 4

Energy and nutritional value

• calorie content – ​​155.7 kcal;
• proteins – 4.9 g;
• fats – 0.8 g;
• carbohydrates – 32.2 g.

Ingredients

• medium-sized borscht beet – 1 pc.;
• potatoes (medium) – 2 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• semolina – 2 tbsp. l.;
• sesame – 0.5 tsp;
• salt and pepper - to taste.

Step-by-step preparation

1. Peel the beets and carrots and then rinse them thoroughly under the tap. Grate the vegetables on a coarse grater and squeeze out the juice.

2. Remove the husk from the onion and chop it into small cubes. Before slicing, soak the knife in cold water - this way the juice will hurt your eyes less.
3. Take a deeper bowl and mix beets, carrots and onions in it. Then add 2 tablespoons of semolina and stir again, trying to avoid the formation of lumps.
4. Meanwhile, boil the potatoes in their skins (with their skins on). When it is ready and has cooled a little, peel the tubers and grate on a coarse grater.
5. Add the potatoes to the rest of the vegetable mixture. Add salt and season with spices to your taste.

6. Form cutlets and place them on the multicooker rack. Set the timer for 25 minutes and turn it on. After this time, a delicious vegan dinner will be ready.

7. This dish can be served not only warm, but also cold, and use sour cream, ketchup or garlic sauce as a seasoning. Some people prefer mayonnaise.

Tip : if you doubt the ecological purity of vegetables, then there is a sure way to get rid of nitrates - soak them in the peel overnight in salted water. This way you will get healthy products.

Vegetable cutlets

The oven preserves the beneficial properties of vegetables well, and cutlets cooked in it turn out to be less caloric.

Products:

• 200 g each of cabbage and carrots;
• 300 g potatoes;
• 100 g onion;
• 70 g sifted wheat flour;
• 150 g long grain or round rice;
• 2 cloves of garlic;
• 1 tbsp. l. rast. oils;
• 2 g salt.

Time it takes to cook: 1.5 hours.

Calorie content per 100 g: 121 kcal.

Chop the onion and carrots, fry a little in oil. Mix onions, carrots, finely chopped cabbage and grated coarsely raw potatoes. Add rice (not cooked, but washed), then stir.

The mass is mixed, salted and set aside for half an hour. Then cutlets are made from vegetables with rice, rolled in flour and laid out on a baking sheet, which should be greased with oil. You need to cook cutlets with vegetables in the oven for half an hour (at 180 degrees).

Read how to make tender snacks

shrimp rolls

- try this dish.

Take note of the recipe for juicy cottage cheese with semolina in the oven or in a slow cooker.

You will find the recipe for delicious and juicy squid cutlets here.

Steamed carrot cutlets

Cooking time : 40-50 minutes

Number of servings: 8

Energy and nutritional value

• calorie content – ​​370.1 kcal;
• proteins – 7.4 g;
• fats – 15.4 g;
• carbohydrates – 54.2 g.

Ingredients

• medium-sized red carrots – 8 pcs.;
• oat flakes – 6 tbsp. l.;
• butter (not spread!) – 100 g;
• flour – 200 g;
• sugar – 4 tbsp. l.;
• salt - to taste.

Step-by-step preparation

1. Peel the carrots and rinse them under running water or rinse them in a bowl.
2. Grate the root vegetables on a fine grater (or in a meat grinder) and squeeze out the juice, which, of course, should not be poured out - you can simply drink it raw.

3. Add oatmeal, butter, flour, salt and sugar to the chopped vegetable. Mix the mixture thoroughly with a spoon or blender.
4. Form the cutlets and carefully place them in the steamer for 20-25 minutes - this will be enough.

5. Serve with butter or sour cream, honey or jam - any of these additions are perfect for them.

Tip: You can also use carrot pulp from a juicer for this recipe. If it is too dry, the mixture should be diluted a little with milk.

Cutlets with zucchini, onions and meat

You can also add more vegetables to meat cutlets. Then the taste of a familiar dish is revealed in a new way.

Products:

• 450g mixed pork and beef mince (not too fatty);
• 1 zucchini;
• 100 g onion
• 1 tbsp. spoon of any plant. oils;
• 1 tbsp. decoys.

Cooking time: 1 hour.

Calorie content for 100 g: 200 kcal.

Wash the zucchini, cut off the peel, and grate it (removing large seeds first). Grind the onion in a blender or meat grinder. Add zucchini, semolina (raw), salt, and onion to the minced meat. Make meat cutlets with vegetables and fry them for 5-7 minutes with vegetable oil, turning them over to the other side in the middle of the process.

What vegetables can I use?

A wide variety of vegetables are used to prepare cutlets. But their flesh should not be too juicy, otherwise during cooking all the juice will simply evaporate and the cutlets will become dry and tough.

Firm vegetables are ideal, such as carrots, potatoes, zucchini, cabbage, beets, celery, eggplant and even onions. But you should use fruits of medium ripeness, as overripe ones can fall apart and greatly spoil the appearance of the finished dish.

Making Delicious Steam Balls

Steamed vegetables turn out very tender and retain more beneficial properties than when fried. And the meat will not be so heavy on the stomach. Therefore, we suggest you prepare chicken cutlets with steamed vegetables.

Products:

• 500 g chicken fillet;
• 2 pcs. onions and zucchini;
• 0.5 pcs. sweet pepper;
• 1 egg;
• 4 stalks of green onions.

Time to make cutlets: 1 hour.

Calorie content for 100 g: 90.5 kcal.

Onions, zucchini, peppers are peeled and cut into small cubes. Green onions are also finely chopped. The meat is mixed with onions in a blender. Then combine with the rest of the products (the egg is added raw). Roll the resulting minced meat into balls and place them on the grill of a multicooker or steamer. Cooking time depends on the machine model. Usually it does not exceed 40 minutes.

How to cook?

How to cook delicious and healthy vegetable cutlets? There are several ways:

1. You can simply fry them like regular meat cutlets. But remember that fried food is not very healthy. In addition, this processing method increases the calorie content of the dish.
2. To make the cutlets healthy, but at the same time beautiful and rosy, bake them in the oven. By the way, this method can be called quite fast, since much more cutlets fit on a baking sheet than in a frying pan during frying. And you don’t have to turn them over.
3. Perhaps the healthiest ones are steamed cutlets. It is this method of heat treatment that allows you to preserve not only the taste, but also all the beneficial properties of the components.

Useful tips

Vegetable cutlets are easy to prepare, and there should be no difficulties in making them. All products used in the preparation of this dish must be fresh and not spoiled. Vegetables must be washed thoroughly and, if necessary, peeled.

To make it easier to roll balls of minced vegetables and to prevent them from sticking to their hands, housewives usually moisten them with cold water. Cutlets that are too large can fall apart and collapse during frying or boiling, so it’s better to make them medium.

The crispy crust makes the cutlets more beautiful. For it to appear, you need to roll them in breadcrumbs and semolina. Flour is suitable for these purposes when baking a dish in the oven.

Interesting flavor combinations can be achieved by using fresh herbs when preparing cutlets. Don't be afraid to try different combinations of vegetables to create a new and interesting dish. For cutlets, in addition to those already indicated in the above recipes, you can use vegetables such as turnips, broccoli, cauliflower, pumpkin and many others.

When serving, you can decorate vegetable cutlets with herbs, serve them with sour cream, yogurt, nut or mustard sauces.

NoteFood.ru Soy cutlets

Appetizing soy cutlets will satisfy your stomach no worse than meat cutlets!

Bean cutlets

Magnificent Lenten cutlets that can be served on holidays.

Pumpkin cutlets

A very healthy and easy to prepare pumpkin cutlet recipe!

Mushroom cutlets

Juicy, tender and very appetizing! Pamper your family with some delicious food!

Draniki Mix

These pancakes made from potatoes, eggplant, paprika and onions will win everyone's heart!

Nut cutlets

If you don't like meat, then these nut cutlets are just for you!

Chickpea cutlets

Delicious vegetarian chickpea cutlets - just a fairy tale!

1000.menu

Vegetable cutlets are really tasty if you cook them correctly. The main thing is to know the recipes and the secrets of their preparation.

Ingredients and BJU

45 min. Seal

• Proteins 3.5 g
• Fat 1.07 g
• Carbohydrates 17.02 g

Vegetable cutlets are a great way to diversify your menu! They will definitely appeal not only to vegetarians, but also to simply lovers of tasty and healthy food. Vegetable cutlets will be good if you are on a diet, fasting, or simply stick to proper nutrition. They also have a place on the children's menu.

Vegetable cutlets cooked in the oven will saturate the body with useful vitamins and microelements. After all, scientists have long established that it is necessary to strive to eat as many different vegetables as possible per day. They help the body fight cardiovascular disease, cancer, and even the risk of premature death. But often we get tired of eating vegetables in their usual fresh or boiled form. Such food seems bland and boring.

Vegetable cutlets solve this problem! They will give you a new taste and make your daily menu balanced and nutritious.

Number of servings: 9 pieces.

What are the benefits of such food?

Vegetable cutlets can be prepared not only by those on a strict diet. This dish should be on the menu of all people who are trying to maintain a healthy diet. It is also advisable for people with various chronic diseases to eat dietary cutlets - this is a healthy and light food that provides the body with vitamins and does not require a lot of energy for digestion.

In addition, preparing this food does not take too much time and does not require expensive products.

You can change the recipe to your taste, using rice or semolina instead of buckwheat, and water instead of milk. You can also add various spices, garlic and onions to your food. And the finished food can be served with a variety of spicy or mild sauces that will highlight the special taste of the cutlets.

How to cook carrot cutlets?

The main secret of an appetizing dish is the taste of carrots, and not the cooking method.

There are several tips to help you choose juicy, tasty carrots, which will make a very tasty dish:

1. it should be strong, smooth, without bends or depressions;
2. the tops should be small - this means that the core of the root crop is also small;
3. choose medium-sized carrots - they absorb less nitrates than large ones;
4. a root vegetable with spots and cracks cannot be tasty;
5. growths on carrots mean that they have absorbed a lot of harmful substances.

For cooking, it is better to choose light orange carrots. To enhance the taste of the dish, the root vegetable should be peeled and grated not before cooking, but several hours before.

Many people believe that food tastes better if it is made from boiled carrots. You can change the recipes for dietary carrot dishes given below to suit your taste: vary the amount of salt and spices, changing flour for semolina, adding additional ingredients. Only by experimenting can you find the perfect carrot cutlet recipe for your family.

Recipe for carrot diet cutlets

You should take half a kilo of carrots, 50 ml of milk, two tablespoons of semolina, 1 egg and some breadcrumbs. First you need to grate the carrots, then put them in a saucepan, add milk and steam for 10 minutes. Then carefully pour in the semolina and mix. Then cover the saucepan with a lid and simmer the carrots and cereal for about 5 minutes. Then add the egg and salt to the mixture, mix and form cutlets, which should be dipped in breadcrumbs.

Recipe with flour

Grate half a kilo of peeled carrots on a coarse grater, mix with three eggs and salt. Add flour until the mixture becomes thick, like regular minced meat.

With cottage cheese and milk

Half a kilo of carrots needs to be cut into strips, this mass is placed in a pan and 100 ml of milk is poured.

Then the mixture should be simmered for about half an hour, after which it should be mixed with half a glass of semolina and allowed to stand for another 10 minutes.

When the mass has cooled, you need to add one egg to it, mix and form cutlets with a notch in the middle. At the same time, you need to mix 100 g of cottage cheese with one egg and three tablespoons of sugar. The curd mass is placed into the cutouts of the cutlets, after which the dish must be fried in butter.

With zucchini and flour

Grate two hundred grams of carrots and six hundred grams of zucchini. Finely chop some parsley and onion and mix with vegetables. Add two eggs and two tablespoons of flour to the mixture. After this, form balls and prepare the dish.

How to cook cabbage cutlets?

Cabbage cutlets are a delicious, appetizing dish that is easy to prepare. This dish can be used both as a main dish and as a side dish.

When choosing cabbage, be careful and follow our advice:

1. take small heads of cabbage - this way the whole cabbage will be used and will not dry out in the refrigerator;
2. do not take a vegetable whose leaves have clearly been cut off - that means it is stale and tasteless;
3. the base of the vegetable should not have a yellow or gray tint;
4. cabbage leaves should be hard and elastic;
5. There should be no black, brown or yellow spots on the vegetable.

Don't worry that tough cabbage leaves will be difficult to chew. Just remember the cabbage well with both hands after slicing. You can prepare simple or carrot-cabbage dishes from cabbage leaves. This vegetable also goes well with zucchini, eggplant, and squash.

Carrot and cabbage cutlets

Two hundred grams of carrots should be grated on a coarse grater, and the cabbage should be finely chopped.

Mix the vegetables in a saucepan, pour in 100 ml of cream and simmer for half an hour, stirring.

Then add two eggs to the mixture and add semolina until the mixture becomes thick and add salt. You can begin to form the cutlets when the mixture has cooled a little and swelled.

Dietary cabbage cutlets

Finely chop a pound of cabbage, place it in a saucepan, add two tablespoons of vegetable oil, and simmer a little over low heat. There is no need to add water - the cabbage will give a lot of juice and it will be tastier. After 25 minutes, add two tablespoons of semolina to the pan, add 100 ml of water and stir. After 10 minutes, add salt and let the mixture cool. Then form cutlets, dip them in breadcrumbs and fry.

Recipe for cabbage cutlets

A pound of cabbage should be finely chopped and stewed in vegetable oil. Then mix the cabbage with three tablespoons of buckwheat and an egg, add salt and squeeze the juice of two garlic cloves into the mixture. Form the mixture into balls and fry until crispy over low heat. This food can be served with mushroom, sour cream, or cheese sauce.

Cutlets in chicken broth

Half a kilo of cabbage must be washed and cut. Pour 100 ml of chicken broth and 500 ml of milk into a saucepan, add salt. In this liquid, the cabbage should be boiled until soft, after which you should pour a spoonful of semolina into the pan and cook for another 10 minutes. Add two eggs and spices to the resulting mass. Make balls from the mixture and roll them in breading.

With tomato paste and herbs

Grind a pound of cabbage in a blender and then simmer with a spoonful of tomato paste for about 10 minutes. Then add two chopped zucchini to the pan and simmer until tender. While the vegetables are cooking, cook a glass of rice until sticky, then mix with the vegetables and add two eggs. Form balls from the mixture.

How to cook buckwheat cutlets?

Diet cutlets made from vegetables are tasty, but they are low in protein. Therefore, it is advisable to prepare buckwheat dishes by mixing porridge with fish, vegetables, and meat. The lowest calorie ones will be vegetable cutlets with buckwheat.

They have a pleasant taste, crispy crust and amazing aroma. And what is important when dieting is that this food provides the necessary substances for hair, nails and skin. Therefore, your appearance will not deteriorate at all due to your diet.

Buckwheat dietary cutlets

First you need to boil the buckwheat so that you get about two glasses. You should also grate three raw potatoes and one carrot. Mix the porridge with grated vegetables, salt the mixture, add dill and parsley to it. Form the mixture into balls and fry the buckwheat cutlets in vegetable oil until crusty.

With carrots and onions

Chop one large onion and one carrot and fry in vegetable oil. Mix two glasses of boiled buckwheat with vegetables, break one egg into the mixture, add salt. Form balls and fry them until a crust forms.

As you can see, diet food is a tasty, varied diet. Making a mouth-watering meal is easy, and best of all, the fancy side dishes are inexpensive.

PohudeemSami.ru

Source: live-beauty.ru

Eggplant cutlets with cheese and mint

Eggplant zrazy with cheese filling is an original version of vegetable cutlets that are cooked in a double boiler.

To prepare eggplant cutlets you will need:

• 3 eggplants;
• 1 chicken egg;
• 50 grams of hard cheese;
• 50 grams of smoked cheese;
• 50 grams of stale bread;
• a sprig of fresh mint;
• a glass of milk;
• salt, black pepper.

Recipe:

1. Wash the eggplants, peel and cut out the stem. Cut the vegetable into small cubes and boil in boiling water for 5–7 minutes.
2. Place the finished eggplants in a colander, let the water drain and cool. Then squeeze lightly to remove excess liquid.
3. Pour milk over the bread and leave for 10 minutes. Excess milk can be poured out and the bread squeezed out.
4. Grate hard cheese on a fine grater. Mix with eggplant and bread.
5. Finely chop the mint and add to the eggplant mince.
6. Break the egg into the mixture, add salt and pepper. Mix the minced meat thoroughly.
7. Cut the smoked cheese into several large pieces.
8. Form cutlets by placing a cube of smoked cheese in the center of each cutlet.
9. Place the eggplant zrazy in a steamer and cook for 25–30 minutes.
10. Serve with sour cream.