A dish that combines the usefulness of a dietary product that can help us get rid of a couple of kilograms, and a delicate taste that will delight gourmets. With proper preparation, raw beet cutlets will become one of the most beloved hot not only among staunch vegans, but also people who eat meat. There are many recipes for their preparation, we have selected several basic so that you can vary the ingredients to get the best result.

Beetroot patties will be a good find in the post, on the menu of people forced to adhere to certain diets, vegetarians and, of course, children. You can serve them not only hot, but also cold, the taste does not suffer from this.

We take 400 - 500 g of raw beets, 1 egg, 100 g of semolina, salt and spices.

• Boil beets until cooked, peel, three on a grater.
• Add the egg, semolina, salt, mix everything, form the patties and fry them in a hot pan in vegetable oil on both sides.

Product Options

• You can boil beets without a peel, instead of semolina, it is good to add breadcrumbs if for some reason the cereal does not suit or simply does not exist.
• In addition, it is very tasty to add garlic to beet mince. For a specified amount of it, 3-4 cloves will be needed. We pass them through a garlic squeezer and mix them with beets.
• If you do not want to rub the boiled vegetable, put it in a blender bowl and grind it. We remember, however, that this will change the consistency of the finished dish - cutlets will become more uniform.
• You can fry them breaded in semolina or breadcrumbs, or you can by themselves.
• If you don’t have eggs at hand or just want to replace them with something else in this dish, add grated cheese to the minced meat. In this case, the cutlets will be even tastier if you take the baked beets rather than boiled ones as the basic ingredient.
• So the vegetable is drier, and its taste is more saturated. We advise you to chop the peeled beets in a blender. It is in this recipe that you can’t add semolina, since minced meat will turn out quite dense without it.
• As a spice, it’s good to add dried basil and marjoram.

Raw Beet Variety

You can also rub 400 g of raw beets, add garlic, shredded onion to it and send to the pan to stew. It is best to do this under the lid for 30 minutes. Then let the mass cool, salt, pepper, form patties from it and fry in vegetable oil.

If you want something more refined and satisfying at the same time, we will add minced nuts with nuts. We choose only walnuts, they will make the taste more piquant. For 400 - 500 g of beets, we need 100 g. They will need to be chopped with a knife or chopped in a blender. Together with minced meat or separately.

Raw carrots will give beet cutlets a more delicate and light taste.

Ingredients

• Beets - 300 g
• Carrots - 300 g
• Egg - 1 pc.
• Semolina - 2-3 tablespoons
• Sour cream or heavy cream - ½ tbsp.
• Garlic, pepper - optional
• Salt to taste

Cooking

1. Boil vegetables, peel them and grind as desired in a blender, on a grater or in a combine. Mix everything and salt.
2. To get a more lush structure, whip cream or sour cream with one egg. Mix everything with vegetables and add semolina. You will need so much cereal so that you can knead the dough for cutlets: sometimes it is 2 tablespoons, and sometimes 5.
3. Salt, pepper, turmeric is good to add to this composition - it will give an unusual pleasant aroma.

1. We form cutlets and fry in a pan or bake in the oven. For the last option, you need to heat it to 200 degrees, grease the baking sheet with oil and bake for 20-25 minutes.
2. Before putting the patties in the oven, sprinkle them with grated cheese if desired.

Serve hot with sour cream and fresh vegetables.

Add cheese

The same recipe can be slightly changed if sour cream and cream are not suitable because of its fat content. A similar juiciness to our dish is able to give feta cheese or feta cheese. The indicated volume will require 200 - 250 g of product. Three cheese on a grater and beat with an egg instead of cream.

The beetroot flavor of blue cheese is very good. It can be added to this volume literally 70 - 80 g.

Those who do not want to mess with rubbing cheese, we recommend trying the following option.

From pure beet minced meat with salt, semolina and spices or from a mixture of it with carrot, we make small “nests” directly on the hand, inside which we put a small piece of hard cheese. We close everything carefully and immediately put it in a frying pan or put it on a baking tray.

Serve sprinkled with chopped herbs with creamy cheese sauce.

In addition, it is good to add cottage cheese to beet cutlets.

• For this, we take 300 g of low-fat cottage cheese, 1 egg, salt and pepper for 400 g of beets boiled in the peel.
• As a seasoning, it is better to take dry parsley and cilantro and / or garlic.
• We chop the beets, mix everything and bake, as in the previous recipe, and send to bake.

Such cutlets will be good and cooked in slow cookers or a double boiler. This option will make them absolutely dietary and very useful, due to the combination of cottage cheese rich in proteins and calcium with vegetable fiber.

Well, for those who prefer a juicy steak to all vegetables, our next recipe should please.

Ingredients

• Minced meat (chicken or pig meat) - 200 g
• Potato - 200 g
• Beets - 200 g
• Egg - 1 pc.
• Onion - 1 pc.
• Salt, pepper - to taste

Cooking

1. Boil beets and potatoes separately until cooked, all in a peel. We clean, grind in a combine or three on a grater.
2. Mix with minced meat, add finely chopped onion, egg, salt, pepper.
3. We bake in the oven for 40 - 50 minutes at 200 degrees or fry in a hot pan over low heat, so that the meat has time to fry.

Such cutlets can be safely served with a side dish, since their taste will not be vegetable at all!

So, friends, as you can see, you can combine several recipes and use one of our suggestions to cook delicious beetroot cutlets for dinner for yourself and your family! The main thing is to show imagination and enthusiasm!

Why not resourceful hostesses prepare cutlets! Meat, fish, potato, buckwheat, rice - choose any to your taste. Have you tried beet cutlets? Surely now many were surprised, because usually with beets we cook vinaigrette and borsch. Well, it's time to expand your culinary horizons!

Note hostesses!

If this is your first time cooking beetroot cutlets, listen to what experienced chefs advise:

• Cutlets are made from boiled, baked and raw beets. Before heat treatment, peeling the vegetable from the skin is not necessary.
• To keep the beetroot cutlets after frying or baking, add semolina, sifted flour or bread crumbs to them. An obligatory ingredient is eggs.
• After you have chopped the beets, leave it for 10-15 minutes to let the juice from it stack, which should then be drained. Attention! Do not rush to pour beetroot juice, because it can help if your mince is dry.
• Serve beet cutlets better with sour cream or sauces prepared on its basis.

• In such cutlets, you can add dried apricots, raisins or prunes and a little sugar. Then you will get a delicious dessert.
• Beets perfectly harmonize with cottage cheese to taste. Want to cook a second course? Add garlic cloves to the curd. Would you like a dessert? Mix it with granulated sugar.
• Put the beetroot patties in the pan as soon as they are blinded. Then the crust has time to grasp, and if you hesitate, it will soften.
• If the beetroot stuffing is still liquid, do not mold the patties, but spread it in a pan with a spoon.

Beet cutlets are unique, because they can be served as a side dish for meat, or as a main dish with buckwheat or pasta.

Note to vegetarians! With these cutlets, vegetable burgers are cooked. In addition to them, tomatoes, salad leaves and sauce are added to the filling.

Dedicated to lovers of a healthy diet

Traditionally, we start with the classic recipe for beetroot cutlets. Previously, we will boil it, because this way it is better absorbed by our stomach.

Attention! Beet cutlets are incredibly beneficial for our intestines and stomach. Many pediatricians recommend including them in a children's diet. And as practice shows, such a dish attracts kids with its bright color.

Composition:

• 0.5 kg of beets;
• 50 g semolina + for breading;
• 2 eggs;
• salt;
• refined vegetable oil;
• ground pepper black.

Cooking:

Advice! Before boiling beets, it must be washed well using a brush. Then put the vegetable in an enameled saucepan and pour cold water over it to cover the beets. While the liquid does not boil, cook on a high level burners, and then translate it to a minimum. Usually the whole cooking process takes from 40 minutes to 1 hour.

You need to know! People with anemia are recommended beetroot cutlets with buckwheat. Krupa need to replace semolina. It will turn out a dish rich in iron.

The original recipe for juicy cutlets

And now we will prepare beet and carrot cutlets in an original way. They are very useful, especially for nursing mothers, since carrot juice can improve the quality of breast milk. Although you should first consult with your doctor.

On a note! Beet cutlets are also prepared with the addition of minced meat. Prefer beef or chicken product.

Composition:

• 150 g of boiled beets;
• 150 g carrots;
• 50 ml of milk;
• sour cream;
• greens;
• 15-20 g semolina;
• 10-15 g butter;
• salt;
• ground pepper black.

Secret! To beets retained their useful properties as much as possible, steam it.

Cooking:

Let's diversify the taste of the dish with cheese notes

Beet patties in the oven with cheese will surely appeal to all your household. It is better to bake such cutlets in silicone molds so that they do not spill. For example, we took the shape of hearts. It turns out not only delicious, but also beautiful.

Composition:

• 100 g of raw beets;
• 3 tbsp. l semolina;
• egg;
• 1 tbsp. l sour cream;
• greens;
• 1 tsp red pepper;
• 100 g of cheese.

Cooking:

Another interesting recipe

Consider another way to cook beetroot patties in a pan. The highlight of this dish will be processed cheese, which we will add to the minced meat. Thanks to him, cutlets will simply melt in your mouth!

Composition:

• egg;
• 2 small beets;
• 4 tbsp. l semolina;
• 4 tbsp. l cream cheese;
• 2-3 garlic cloves;
• a blend of spices;
• refined vegetable oil;
• salt.

Cooking:

It’s somehow customary to use beets with us only for borsch, vinaigrette and “Herring under a fur coat” salad, although this is an excellent independent product from which you can make many different delicious dishes.

For example, cutlets are a budget, lean and still useful option for cooking beets, which, for sure, the whole family will unexpectedly enjoy. In addition, such a delicious dish is suitable for everyone who tries to lead a healthy lifestyle.

The most delicious recipe

First you need to boil the beets in a peel (it will take at least 40 minutes) and let it cool. Then peel it and grate it on a coarse grater. The next step is to add eggs, semolina and spices.

The finished mass must be left for 20 minutes, so that the semolina is swollen, after which it is thrown into a colander or squeezed a little so that excess juice comes off. You can form cutlets, roll them in breadcrumbs or semolina, or even leave without breading, and fry them in a pan.

Everything, it's time to serve.

Lenten beet cutlets

More and more people are trying to stick to fasting, so interest in lean dishes is increasing from year to year. You can surprise homemade meatballs - lean, beetroot.

Essential Ingredients:

• 1 medium beetroot;
• 1 tbsp. a spoon of semolina;
• 1 tbsp. a spoonful of vegetable oil (plus frying oil);
• salt to taste.

Cooking time: 1.5 hours.

Calorie content: about 100 Kcal / 100 gr.

Beets need to boil, cool and scroll through a meat grinder.

Stir with semolina and vegetable oil, salt and put the dishes with minced meat on a small fire until it thickens.

That's all, the bright, delicious, lean beet patties are ready!

How to Cook Beetroot Chips with Cheese

This is a very interesting recipe for cutlets, which combines minced meat and the most tender melting core. Such a dish can become a main dish and goes well with a side dish.

Essential ingredients for beetroot patties with cheese:

• 2 medium beets;
• 1 egg
• 4 tbsp. spoons of semolina;
• 4 tbsp. tablespoons of cream cheese (pasty);
• 2 cloves of garlic;
• salt and pepper to taste;
• cooking oil for frying.

Cooking time: 1 hour.

Calories: approximately 150 Kcal / 100 gr.

Beets are boiled, cooled and rubbed on a coarse grater, after which they are mixed with chopped garlic, eggs, semolina, processed cheese and spices. It is advisable to allow the minced meat to stand for half an hour to allow the semolina to swell, otherwise the cutlets may just fall apart in the frying. When the forcemeat becomes dense, you can start spreading it with a spoon in a pan with hot vegetable oil and fry the patties until browned.

Beetroot patties with carrots and meat

Beetroot patties can be not only vegetarian, they can also be made with meat, thus preparing a delicious dinner that can also be fed to men.

Essential Ingredients:

• 0.5 kg of mixed meat;
• 1 large beetroot;
• 1 large carrot;
• 2 medium onions;
• 1 egg
• cooking oil for frying.

Cooking time: 40 minutes.

Calorie content: about 200 Kcal / 100 gr.

Beets and carrots in this recipe do not boil, but remain raw, and are not rubbed on a coarse, but on a fine grater. You can chop the onion finely, or grate it and then squeeze the excess liquid from it. Next, you need to take minced meat, add vegetables and an egg there, salt, pepper and knead it well. It remains to mold the beet patties and fry them in vegetable oil on both sides until cooked. Serve with garnish.

Making cutlets from anything is a delicate matter, as they often begin to fall apart in a frying pan when turned over or do not get stuck or whatever happens. Therefore, you need to know the secrets of their preparation, so that everything works out:

1. Cooking beet cutlets can be done from boiled, baked or raw vegetables, but before boiling or baking, beets do not need to be peeled.
2. To preserve the shape of beet cutlets, they can add not only semolina, but also flour or bread crumbs. For the same purpose, eggs and minced meat are added.
3. You can add a variety of ingredients to beetroot stuffing - cottage cheese, walnuts, raisins, prunes, not only processed, and grated cheese, rice and much more.
4. It is advisable to leave the beets after rubbing or passing through a meat grinder for a while, so that excess juice that needs to be drained comes out of it. But pouring it right away is not worth it, because if the mince turns out to be rather dry, you can pour a small amount of it and again knead all this mass well.
5. Make beetroot patties less greasy if you bake them in the oven.
6. Well emphasizes the taste of beet cutlets sour cream and various sauces based on it.
7. Beetroot patties are very useful for the gastrointestinal tract and are suitable for baby food, and children can really like them because of their color.
8. Cooking beets for cutlets should be done in this way - take the vegetables, wash them with a brush, put in enameled dishes and pour cold water so that they are covered. First, put a strong fire, and after boiling water, reduce it to a small one and cook the beets until soft. The average size takes 40 minutes.
9. When cooking beets, you can add a tablespoon of sugar to the broth, which will give the beets the opportunity to preserve its bright raspberry color and not lose the sweet taste.
10. Beet cutlets can become a dessert if you add raisins, prunes or dried apricots and some sugar to the minced meat. Such a healthy dessert is sure to be appreciated by children.
11. Cottage cheese is good for beets. If you add it and a little garlic, the cutlets will turn out to be very fragrant, tasty and rich in protein. And vegetarian. And if you mix the grated beets with cottage cheese and sugar, then again you get a dessert.
12. With anemia, you can make beetroot patties with buckwheat porridge, replacing it with semolina, and in this case the dish will become almost healing, as it will be rich in iron.
13. Beet cutlets need to be formed and immediately placed on the pan so that the crust of breadcrumbs, semolina or flour has time to grab, otherwise it may have time to soften under the influence of the liquid released from the minced meat.
14. For faster preparation of beetroot cutlets, semolina in their composition can be replaced with flour, because in this case, the mince should not be allowed to stand.
15. Beetroot patties are interesting in that they can be the main dish, which will be served with a side dish - mashed potatoes, pasta or buckwheat, but also be a side dish for meat and fish dishes. And do not forget about the sauce - sour cream.
16. Beetroot cutlet can be used as a filling for a vegetable hamburger - flavored, as expected, with lettuce, a circle of tomato, sauces, etc.
17. If the minced meat for beetroot cutlets is still liquid, you can put it in a pan with a hot oil with a spoon, without trying to fashion cutlets.

Bon Appetit!

Good day, dear readers of my culinary blog! In today's article I want to tell how to cook beetroot patties with semolina, the photos will show the entire cooking process.

The resulting dish will prove once again that at home you can quickly and easily make a healthy and tasty dish that is universally suitable for the festive table and for daily use.

Beetroot literally contains the entire periodic table and is simply necessary for the normal blood formation and functioning of the body. It is recommended for use by all categories of the population: pregnant women, women, men, children, the elderly.

Ingredients:

1. Beets - 800 gr.

2. Garlic - 2 cloves

3. Semolina - 100 gr.

4. Egg - 2 pcs.

5. Salt to taste

6. Pepper - to taste

7. Vegetable oil - 60 ml.

Cooking method:

1. The longest process in this recipe is cooking beets, so I put it on the stove in advance to cook in slightly salted water. For it to be soft and fully prepared, it takes about two hours.

2. After the beets are boiled, I give her time to cool and then peel. For cutlets, I work on a medium-sized grater. I want to draw attention to several important points.

Buy beets only from trusted sellers, because otherwise you can get a low-quality product, pale in color, hard and not tasty, which will ruin the whole dish.

Also, do not forget that this vegetable affects the digestive system, cleanses the intestines, so do not cook this dish if you have problems.

3. Garlic is a treasury of vitamins and nutrients. It has a bactericidal effect on the body, fills it with health and energy.

I usually use a special device for crushing garlic, but if you don’t have one, you can just chop it very finely.

4. Add the garlic to the beets. Salt it to taste and break the eggs into the same dishes. I mix everything thoroughly to obtain a uniform consistency. I add semolina to the mixture for better binding and again mix everything well.

Do not like semolina? In principle, it can be replaced with flour, but with semolina cutlets are more dense and satisfying.

5. Now I take a large pan. I use non-stick cookware, which is widely offered by the modern market. I pour vegetable oil into it and set it to heat up on a strong fire.

Fried meatballs are cooked in hot oil.

6. You ask how to cook cutlets of the same size? I use an ordinary tablespoon for this. With the help of it, I spread the mixture on a frying pan and form cutlets for it.

They are fried over medium heat very quickly, it is enough for 2-3 minutes to hold them on the stove on each side and simple vegetable cutlets are ready. Bon appetit to you and your guests!

7. Despite the use of vegetable oil, you will get a delicious diet dish that will not affect the figure. They can also be cooked during fasting or eaten by vegetarians. Serve cutlets as a side dish for meat dishes.

The taste of the dish depends entirely on beets, so be sure to try it. If you come across it is a bit fresh, then I advise you to add sugar. Then you get delicious and rich vegetable cutlets.

A wonderful addition to beetroot patties will be thick village sour cream or homemade goat cheese. Subscribe to updates and invite friends to join the blog and constantly prepare new wonderful culinary masterpieces.

Vegetable cutlets are an unusual and healthy dish. In autumn, in the fresh vegetables season, sometimes you really want to relax from heavy food and summer excesses. Beetroot patties, the recipes of which we will offer you, can be eaten on fasting days or even as a light dinner.

How to cook beetroot patties?

• Beets for cutlets must first be baked or boiled until cooked. Spices can be added to the boiling water to give the meatballs a flavor.
• Cooking whole beets is only necessary when you are going to grate it. In other cases, beets can be diced before processing, and this will reduce cooking time.
• Tasty and aromatic cutlets are obtained from beets, baked in foil on a fire or in the oven. This gives it a spicy flavor.
• Finished beets are crushed. For this, a grater, meat grinder or blender is suitable. The smaller the grinding, the more difficult it will be for the patties to keep their shape when frying.
• If you are afraid that the beet cutlets in the pan will crawl out, shape them in advance and put them in the freezer for 30 minutes. Another way: dip raw meatballs first in whipped protein, and then in breadcrumbs.
• If you fry cutlets in butter, they will have a more delicate taste.

Beetroot patties - recipes with photos

If you have not cooked beet cutlets before, choose the first recipe. A step-by-step action plan will prevent you from making a mistake while cooking.

Classic beetroot patties

You will need:

• Beets - 800 g.
• Vegetable oil - 60 ml.
• Garlic - 2 cloves.
• Chicken Egg - 2 pcs.
• Semolina - 100 g.

Cooking:

1. Bake beets in the oven until cooked.
2. Clean her.
3. Take a coarse grater and grate beets on it.
4. Drive an egg into a grated mass, add finely chopped garlic and salt.
5. Pour semolina there and mix the ingredients well.
6. Heat a pan with oil.
7. Take the beetroot mass with a tablespoon and spread in a frying pan. Use the same spoon to form patties in the pan.
8. Fry on each side for 3 minutes over medium heat.
9. Serve with sour cream or cheese.

Beetroot patties in the oven with raisins

In the oven, beetroot patties can be cooked even for young children, because baking is much more useful than frying.

You will need:

• Medium-sized beets - 2 pcs.
• Chicken Egg - 1 pc.
• Vegetable oil - 30 ml.
• Flour - about, 5 tbsp.
• Onions - 1 pc.
• Dark raisins - 30 g.
• Salt.
• Breadcrumbs - 100 g.

Cooking:

1. Soak the raisins in hot water for a while until the beets are ready.
2. Cook the beets, peel and grate using a coarse grater. Fold in cheesecloth or a clean towel and squeeze the juice.
3. Rinse several times and sort out the raisins.
4. Finely chopped selected raisins and mix with a small amount of flour.
5. Finely chop the onion, pour over boiling water and bring to a puree condition with a blender.
6. Drive an egg into beets, add onion puree, raisins, salt and flour. Stir everything.
7. Blind small cutlets from the resulting mass and roll them in breadcrumbs.
8. Lubricate the baking sheet with oil, sprinkle with breadcrumbs and place the beet patties on it. The denser the styling, the better.
9. Bake in the oven for 30 minutes at a temperature of 200 degrees.

Beetroot cutlets

Not only beet roots can be used for cooking. According to the assurances of gourmets, cutlets from beet tops turn out to be no less tasty than from root crops.

You will need:

• Beetroot leaves - 20 pcs.
• Chicken eggs - 3 pcs.
• Onions - 2 pcs.
• Wheat flour - 0.5 tbsp.
• Garlic - 2 cloves.
• Salt.
• Spice.

Cooking:

1. Wash the beet tops and shake it to remove excess moisture. Cut the leaves into short strips.
2. Peel and dice the onion.
3. Grate the garlic.
4. Pour all this into one deep bowl. Stir with flour, spices and salt.
5. Pour eggs and stir well again. It should be a dough in density as a pancake.
6. Fry cutlets from beet tops in vegetable oil in the same way as fritters.

All beet cutlets go well with fermented milk products and cheeses.