When reading and saying the word "cutlet", everyone seems to have something tasty, although the original meaning of this word, let's say, is somewhat far from modern understanding and use in the Russian-speaking environment. Mostly the product is made of tender minced meat, nicely fried in a pan. A delicious cutlet is a true symbol of home family comfort, a source of positive emotions. However, not all (or not always) eat meat for various reasons.
In this case, you can prepare fish or vegetable patties, for example, from beets and / or carrots, such recipes are a real find for the fasting, vegetarians of any kind, as well as people forced to follow various diets.
Tell you how to make cutlets from beets. Of course, it is better to choose not fodder and not technical varieties of beets.
Beet Cutlets
Ingredients:
- beet - 4 pcs. medium size;
- bread crumbs - 4-5 tbsp. spoons;
- vegetable oil (for frying) - 3-4 st. spoons;
- egg chicken - 2 pcs.
Preparation
Beets are washed, peeled, rubbed on a medium grater and lightly squeezed juice. You can pre-bake or boil it. In this case, peel the peel after baking or boiling. Add eggs, you can add some spices. From the received mass we form cutlets, we crumble them in breadcrumbs and fry in oil.
If you replace half the beet with carrots, too, it will be very tasty. Cutlets from beets - a traditional dish of Swedish cuisine, similar recipes, of course, are known in other countries.
If you dress the vegetable curry forcemeat and fry in melted butter, you can profitably change the sweet taste of beets and carrots to a more noble. This approach is typical for Indian culinary traditions.
It should be noted that adding minced nuts (any) and garlic to the stuffing will make the taste of beetroot cutlets more refined and interesting. In this way, an uncomplicated and, at first glance, rather boring vegetarian dish becomes suitable for a festive table.
Not everyone can afford to eat eggs, again, for various reasons. In this case, a little grated hard cheese can be added to the stuffing (so the cutlets do not exactly fall apart when turning, and the taste will be more interesting).
Recipe for cutlets from beets and carrots
Ingredients:
- beet - 2 pcs. medium size;
- carrots - 1-3 pieces;
- sour cream - 2-5 tbsp. spoons;
- egg chicken - 1-2 pcs. (optional);
- butter;
- semolina;
- spice;
- garlic - 3-4 cloves;
- greens (for decoration) - to taste.
Preparation
Carrots and beets are washed and cleaned, and then we rub on a large grater. Salted with boiling water, wait for 10-15 minutes and we will merge the water - so grated carrots and beets will become softer. Let's drop it in the colander. You can pre-bake vegetables or boil. We will add to the mince sour cream, spices, garlic squeezed and how much semolina is required. We form cutlets, it is possible and roll them in a manga.
Further we can fry cutlets from beet in a frying pan, but it is better to cook them in the oven (this also applies to the previous recipe, see above). In any case, baking is a healthier way of cooking food,
Lay the cutlets on a baking tray (or in a mold), oiled, and place it in the oven. We bake cutlets at 200 degrees C for no more than 25-30 minutes. That's all carrot cutlets with beetroot ready!
You can cook cutlets from beet steamed in a conventional steamer or in a multivark. The time for steaming is about 20-30 minutes. You can choose another mode and bake cutlets. Recommendations for setting the time are best found in the instructions for the specific device. Cutlets from beet (as well as any other vegetables) can be served as a separate dish or to dishes from meat and fish (in any case, with fresh herbs).