I cook lean cutlets from a variety of products. Cabbage cutlets, potatoes, buckwheat, beans - they are all very tasty. And on weekends and holidays, you can make cutlets from fish or squid. I fry them in a pan with vegetable oil or bake them in the oven.

Products for making lean cutlets need the simplest. As a result, you can get a tasty and satisfying dish, although not exquisite. But we should not forget that the time of fasting is not intended to overeat, but to cleanse.

I have already described many recipes for vegetarian soups and salads earlier. You can see these recipes in the Lenten Meals section. And today's selection of delicious cutlet recipes for those who observe fasts and generally monitor their health. Choose any according to your taste and cook with pleasure.

In this article:

Step-by-step recipe for lean cabbage cutlets

The taste of these cutlets brings me back to childhood and I try not to add anything extra, so that they are like my grandmother The recipe is very simple and the products are very ordinary.

What you need:

Preparation:

1. I boil the carrots in salted water until half cooked. I drain the water and let the carrots cool.
2. I peel carrots and rub them on a coarse grater. I add sugar, or better honey. I pour in half of the semolina and mix well. I let the minced carrot stand for five minutes so that the semolina absorbs the excess juice and the cutlets do not fall apart.
3. I'm starting to sculpt cutlets. I roll them in semolina.
4. I heat a frying pan with a small one and fry the cutlets on both sides.

Lean carrot patties are ready. Healthy and sweet. Delicious with

The most delicious Greek recipe

The most delicious and simplest recipe for lean buckwheat cutlets. For men, I cook Greek people with minced meat. But these lean ones I do during the fast. They contain both satiety and wonderful taste.

What you need:

Preparation:

1. I wash the buckwheat and boil it in salt water. While the buckwheat is cooking, I prepare the vegetables. I also peel the potatoes and onions. Finely cut a bunch of greens. Finely chop the onion and fry in a skillet with vegetable oil. Rub the potatoes on a coarse grater.
2. Pour fried onions and grated potatoes into boiled buckwheat. I pour the chopped greens there and squeeze the cloves of garlic through a press. I add salt, pepper and spices. Mix well and squeeze a little more with a crush. It turns out a rather viscous homogeneous minced meat.
3. I put the pan on the fire and pour in a little oil. I dip my hands into the water and start sculpting cutlets. Roll them in flour if you like, but I don't.
4. I fry the cutlets in a hot frying pan for no more than one minute on each side.

Greek people are delicious with mushroom sauce. Be sure to try them!

Lean buckwheat cutlets with mushrooms

In this video from the video channel "Ksyushina Kitchen" we will see a recipe for Greek people with mushrooms. This is already the highest aerobatics among the lean cutlets.

I first tried buckwheat cutlets with mushrooms at a holiday in a vegetarian family. By the way - the table was bursting with a variety of dishes. It was a discovery for me that so many delicious things were prepared not just without meat, but also without any animal products at all. Then I thought for the first time that we probably shouldn't consider all vegetables and cereals only as an addition, a side dish, to meat dishes.

Lean potato cutlets with green peas

Lean potato cutlets are not tricky to prepare and do not require much time and effort. Mashed potatoes are considered as the main ingredient here. You can make potato cutlets with cabbage, with rice, with rolled oats. I'm making lean potato cutlets with green peas today. Everyone has a set of products.

What you need:

Preparation:

1. I also peel the potatoes. I put it on mashed potatoes.
2. I chop the onion very finely and fry in vegetable oil.
3. I knead the peas with a fork. You can grind in a blender into porridge - as you like.
4. The potatoes are boiled. Mash it in mashed potatoes and add peas and fried onions there.
5. Stirring constantly, add flour with spoons to make a viscous dough.
6. I form small cutlets. If you make cutlets large, then it is difficult to turn them over.
7. Roll the cutlets in flour. You can roll in breadcrumbs and semolina.
8. In a hot frying pan with butter, fry the cutlets on both sides. I turn it over with a spatula to immediately grab and turn the whole cutlet. They are soft and can fall apart.

Well, here are the ruddy potato cutlets. Serve with mushroom or mushroom sauce.

Lean potato zrazy with mushrooms

Such potato cutlets are also made with fillings and they are called zrazy. Here's a recipe for Lean Mushroom Zraz from Lana San Channel.

Speaking of lean cutlets, it is impossible to miss the recipe for oatmeal cutlets. I cook them not only during fasting, but also just on fasting days.

Oatmeal cutlets from rolled oats

These patties stick very well, thanks to the stickiness of the oatmeal itself. A hearty and healthy dish for a lean menu.

What you need:

Preparation:

1. Pour boiling water over the oatmeal in a large bowl. I cover it with a lid. Let the rolled oats brew and swell for about 10 minutes. In the meantime, we'll get to the vegetables.
   
2. I also peel the onions and potatoes. Grate potatoes and onions. I could not resist and rubbed one more carrot for a change)
3. Hercules is already worn out. I pour grated potatoes, carrots and onions into a bowl of rolled oats.
   
4. Now I salt, pepper and squeeze the garlic through a press. I stir it very thoroughly and start sculpting the cutlets. Immediately put them on a hot frying pan with vegetable oil. When they are fried on one side, gently turn over with a spatula and fry on the other side.

   There are days during Lent when you can eat fish and seafood. Therefore, now we will analyze the recipes for lean fish and squid cutlets.
   

   Delicious fish cakes recipe

   For these cutlets, I take two types of fish - pink salmon and pollock. You can buy ready-made fish fillets, but I have fresh fish. These marble cutlets have an extraordinary taste. Cooking takes some effort, but when you try them, you will realize that you did not try in vain.

   What you need:

   Preparation:

   1. Mine pollock and clean it from bones. Twisted in a meat grinder twice. I also peel the red fish and cut it into small pieces and add it to the minced meat.
   2. I chop the onion very finely and send it to the mince too. Salt, pepper and add half a glass of semolina there. Stir well and let stand for about 20 minutes so that the semolina swells.
   3. I'm starting to mold the cutlets. You can roll them in flour, semolina or breadcrumbs - as you wish. In the meantime, the oven is already turned on at 200 degrees and is heating up.
   4. I pour sunflower oil on a sheet and put the patties not too close to each other. The oven is warmed up, I'm sending a sheet of cutlets there.
   5. Time to get some sauce. I pour 3 tablespoons of flour into a bowl and constantly stirring, pour a large mug of water 330 ml. I add tomato paste, salt, pepper. Any spices you like can be added at this stage.
   6. The cutlets have been fried in the oven for 30 minutes. Gently pour all the tomato sauce onto the cutlets. And again in the oven for 10 minutes so that the sauce just boils. I turn off the oven and let the cutlets grow in the sauce.
   7. Serve on the table, sprinkled with finely chopped herbs and garnished with pickled vegetables.

   Lean fish cakes in tomato sauce are ready. I am sure that all your family and guests will like them.

   Lean cutlets can be made not only from fish. Here is a recipe for squid cutlets from the Lysy Povar channel
   

   Lean squid cutlets (video)

   These are the cutlets made from lean foods during the fast. As a side dish for lean cutlets, you can cook porridge, vegetables or a lean salad. Recipes. Amazingly tasty and healthy. We wish everyone who cooked with us today a bon appetit! And fast to your health!

   If you liked these simple recipes for lean cutlets, click the social media buttons. I will also be very grateful for your feedback and comments.

On the eve of Lent, do not deny yourself your favorite dishes. Vegetable cutlet recipes are very useful for those who follow the fast. Do you want cutlets? Cook! To date, there are a lot of recipes for such dishes and for every taste. And do not think that the lean table is boring and tasteless. On the contrary, it is very diverse, because it is possible to cook delicious cutlets from vegetables, which are not a bit inferior to meat dishes.

Lean beet cutlets

Make your family happy in the post! Fry beet cutlets that do not contain a drop of meat!

Components:

• Semolina - one tablespoon
• Beets - 200 gr.
• Lean butter
• Breading

Boil beets

Clean and grind in a meat grinder.

Add lean butter and semolina

Mix all.

Place on fire and heat until the mixture becomes thick and dense. Then cool it down and stick the cutlets.

Dip each cutlet in breadcrumbs

Fry in vegetable oil until tender.

Semolina cutlets with milk and raisins

With this dish, we plunge into childhood memories. I remember that we ate these cutlets in the kindergarten with jelly! Today I wanted to plunge into childhood and cook semolina cutlets myself and treat my children!

Components:

• Milk - 200 ml
• Water - 100 ml
• Sugar - one tbsp l. (taste)
• Salt - a pinch
• Semolina - three tablespoons
• Eggs - one piece.
• Dark raisins - 15 gr.
• Tangerine zest - 2 gr.
• Vanilla - 1 gr.
• Breadcrumbs
• Butter - 1 tbsp. l.

It is necessary to cook ordinary semolina porridge.

Cook until it thickens

It needs to be very, very thick

Add vanillin, raisins, tangerine zest

Now we mix the egg and flour well. It is possible to do this with a mixer

A homogeneous mass will come out

We make cutlets with wet hands

Wrap in breadcrumbs

Oil the frying pan with butter

Fry cutlets over low heat

Close the pan with a lid

Fry until browned

Possibly served with jam - it's very tasty

The children liked the cutlets, today they don't cook such cutlets in kindergarten. In order for them to come out more dietary, you can dip in coconut and bake in the oven. Try it!

Carrot and apple cutlets

Such cutlets are one of the most useful, low-calorie, sparing dishes, they are also in the diet for children, they meet the requirements of different therapeutic diets.

Components:

• Milk half a glass
• Sunflower oil
• Carrots six pieces
• Apple three pieces
• Semolina two tablespoons
• Sugar, salt
• Egg one piece
• Flour to taste

Milk needs to be heated

Grate the carrots on a small grater

Simmer with milk for five minutes

Rub the apples on a grater. Add to carrots.

Add semolina, salt, sugar.

Stir and simmer for another five minutes

Cool and add the egg

We mix everything thoroughly and make cutlets

Wrap in flour

We fry for three minutes from all sides

Serve with sour cream

Onion cutlets with semolina and eggs

We love onion cutlets very much - it's simple, very appetizing and budget!
I make them often for the arrival of guests and for the family for dinner. They look like meatballs. The cutlets come out appetizing and crispy. And I also adore them for their pleasant sweet taste. If you have never tried onion cutlets with semolina, it's time to correct this mistake!

Components:

• Onion - three hundred grams
• Semolina - two tablespoons
• Flour - two tablespoons
• Tomato paste - three tablespoons
• Chicken egg - two pieces
• Salt and black pepper - according to your taste
• Vegetable oil

We clean the onion and grind it, it is possible to use a chopper. Add salt, ground black pepper and sweet paprika powder.

Separate two tablespoons of the chopped onion, and transfer the remaining into a deep container.

Add eggs and mix.

Season with salt and spices, add flour, semolina

Mix thoroughly and set aside for fifteen minutes

Fry the remaining onion in a skillet until transparent.

Add tomato paste and pour half a glass of vodka, mix

It is possible to use tomato juice (2 cups), but it should be boiled until it thickens.

When we add to the boil, add a little sugar (half a tsp), vinegar (1 tbsp) and season with spices

You can add garlic if you like.

Heat the lean butter and spoon the onion mixture into the pan

Fry on each side until the crust is golden.

Can be eaten like regular cutlets, but much tastier when stewed in sauce

Simmer over low heat for five minutes, after boiling.

You can simmer in the microwave: high mode - two minutes, medium - three.

Pea cutlets with garlic

For gourmets! A very easy recipe for the most tender cutlets! It goes very well with a vegetable side dish.

Components:

• Carrot one piece
• one onion
• peas 200 gr
• sunflower oil three tablespoons
• two cloves of garlic
• ginger to taste
• black pepper to taste
• dill to taste
• salt to taste
• flour 50 gr
• in ode 0.5

Leave the dried yellow peas in water overnight. In the morning, you need to drain the water, and grind the peas in a meat grinder.

Grind the onion and carrot, fry in sunflower oil and also through a meat grinder.

Grate the garlic with salt and dry spices, mix.

The mass that turned out should stand for about thirty minutes.

Then we sculpt the cutlets and fry on all sides in vegetable oil, as usual.

They are good to bake in the oven.

Vegetable and lean carrot cutlets with manna

Carrots go well with various vegetables and some fruits - it can be combined with cabbage - and carrot cutlets with cabbage will come out. Carrots go well and unusually with pears, raisins or dried apricots, but in this variant it is more useful to bake them.

Components:

• Two large carrots
• two apples
• two tablespoons of semolina
• one teaspoon of sugar
• salt according to your taste
• one teaspoon of cinnamon
• vegetable oil for frying
• flour or crackers for breading

I wash and clean the blocks and carrots. Rub the carrots ongrater and put in a container.

Top up half a glass of water and simmer over low heat until half cooked.

Grate the apples and send them to the carrots. Cook a little more until the apples are soft.

Pour semolina into the gruel that turned out and add granulated sugar (possibly add a pinch of salt). We cook for another five minutes, stirring all the time.

Cool the mixture and add ground cinnamon. We make cutlets from it and dip in breading or flour.

Heat a frying pan with vegetable oil. Fry carrot patties on each side until golden brown.

Before serving, it is possible to add honey or jam. If you are not fasting, then you can offer with sour cream.

Vegetable cutlets go very well with sour cream. From lean sauces, it is possible to use mayonnaise without eggs. A dish made from carrots or with fruit can be served with honey, jam, ice cream - whatever your imagination is enough for.

Meatless cutlets "in Indian style"

If there are vegetarians among your friends and family, I recommend meatless cutlets. This is a very tasty, vegetable dish that is considered one of the worthy of Hindu cuisine. Imagine: the most delicate vegetable filler, covered with a ruddy crust, a unique fragrant aroma and taste - well, who will remain indifferent here?

Components:

• Four potatoes
• One onion
• One carrot
• One tomato
• Two tablespoons of canned peas
• Two tablespoons of canned corn
• One clove of garlic
• One tablespoon lemon juice
• Two tablespoons of parsley
• Two tablespoons of wheat flour
• Breadcrumbs
• Salt according to taste
• Ground black pepperaccording to taste
• Lean oil

We wash all the vegetables. And then we cook the potatoes with carrots. Season with salt according to your taste.

The carrots should be almost ready, and continue to cook the potatoes until tender.

In the meantime, take a bowl and mix the peas with the corn, not coarsely chopped dill. Grind tomatoes, garlic and onion into pieces, add to a bowl. We also grind the carrots and adjust them to these products.

Peel the boiled potatoes and crush them in mashed potatoes, add a little salt and add spices. Cool down.

Cooking cutlets

Stir all the vegetables. Pour flour onto the first plate, add a little water and mix thoroughly until smooth, pour crackers into the second.

Heat a frying pan over low heat, pour in a little vegetable oil.

We sculpt cutlets, then dip first in flour mixture, and then in breadcrumbs.

Fry on all sides until golden brown

- Boil potatoes with carrots with skin, so they will save their nutrients and do not boil.

- Buy small peas and corn.

- These cutlets are suitable with a light vegetable salad and white semi-sweet wine.

Lean cabbage cutlets

Cabbage cutlets are a real lean meal. They are prepared by those who should be on a diet. The dish is also known among those who fast. And there are also vegetarians.

Components:

• One head of cabbage;
• Two carrots;
• One onion;
• Flour - 3 tbsp. l .;
• Vegetable oil - 4 tbsp. l .;
• Seasonings for vegetables - packaging;
• Salt to taste;
• Breading - a bag.

We remove the top leaves, remove the black spots. Cut the cabbage into pieces with a large knife, remove the stump, put it in boiling water and sauté for ten minutes.

All other vegetables are cleaned and cut into slices. We take out the cabbage and let it cool down a little. Grind all the prepared ingredients in a meat grinder.

We add flour, salt and seasonings. We mix everything thoroughly and form small semi-finished products with our hands.

We heat the butter in a frying pan, wrap in croutons and fry for about five minutes on each side.

Minced meat is allowed to be supplemented with fresh herbs and garlic, but this is if you wish.

All is ready. Be healthy!

Lean rice cutlets with mushrooms

During fasting days, it is not necessary to give up tasty dishes, you can cook excellent mushroom cutlets! This dish is impeccable and will bring variety to your everyday table. Nutritious and very fragrant mushroom cutlets will be loved by everyone!

Components:

• Half a kilogram of champignon mushrooms.
• One glass of white rice.
• One onion.
• Flour or breading.
• Lean oil.
• Salt to taste.
• Ground black pepper according to taste.
• Pure distilled water one liter.

Round-grain rice is great for this dish; it boils well and does not lose its shape. We wash the rice through a sieve with a stream of cold water. We leave the rice so that excess water comes out and then put it in a container.

We wash the vegetables, dry them finely, try to cut into slices no more than one centimeter. We shatter

chopped vegetables on different plates.

Cook the rice stirring all the time for forty minutes. We need a viscous porridge. After the porridge is cooked, let it cool.

While the rice is cooling, pour two tablespoons of vegetable oil into the pan, add the chopped onion to it and simmer for about three minutes until we see that it has become transparent and brown. Next, add the mushrooms to the onion and simmer everything together for another fifteen minutes until it is ready.

When the vegetables and rice have cooled down, we shift everything into a spacious container, add salt, black ground pepper according to taste and mix them with a tablespoon so that everything is evenly distributed. Cover and put the minced meat in the refrigerator for twenty minutes until it is completely cooled and thickened.

At the end of time, we take out the minced meat and start making a cutlet, envelop it in flour or breadcrumbs.

We fry our cutlets in a pan from all sides until golden brown. Put the finished products on a large plate. Great for both dinner and lunch.

These cutlets are best served hot. They can be eaten separately and with a side dish.

The dish can be covered with lean mayonnaise or sauce and sprinkled with chopped dill, parsley, green onions or cilantro.

- In order to add the most expressive flavor to a lean dish, it is possible to add minced meat with various spices that are suitable for vegetable dishes.

- Instead of rice, it is possible to use wheat grits.

- It is also possible to add minced meat with chopped herbs or finely chopped garlic.

Cabbage cutlets from white cabbage without flour

I remember such wonderful cabbage cutlets from my childhood and most likely your grandmothers also cooked them. Here I want to offer my own method of cooking such white cabbage cutlets without flour and semolina, but with oat bran.

Components:

• 1/2 head of white cabbage
• Egg one piece
• One onion little thing
• Garlic one clove
• Oat bran two tablespoons
• Breading
• Salt according to your taste
• Ground black pepper
• Sunflower oil

The first step is to cut half the cabbage head into large pieces and boil it in salted water. Watch out for some water so that the cabbage is covered all the time. When it's boiled, fold the leaves into a drushlag and pour out the excess water. Refrigerate.

After the cabbage has cooled down, it should be crushed with a blender so that not large minced meat comes out.

In the resulting minced meat, put the onion and garlic chopped into pieces, an egg, oat bran, salt and pepper according to taste. Grind again so that a uniform mass comes out.
Add a bit of breading at the end, so the minced meat will come out dry and hold its shape more tightly.

Form patties with wet hands. Fry them over low heat for two, three minutes on all sides, until browned.

It can be offered with a side dish and sour cream. We have got an easy, appetizing, tasty and healthy meal.
Have a nice dinner!

- You can cook steamed cabbage patties.

- It is possible to put fresh or fried onions in the minced meat.

During Lent, many people miss the food they love since childhood. For example, cutlets. And those who think that the lean table is boring, monotonous and tasteless, never fantasized about “lean cutlets”. Indeed, from vegetables and cereals, you can cook incredibly tasty homemade cutlets, which are in no way inferior to meat ones.

Vegetable cutlets

What is the trick of lean cutlets?

We put egg yolks in traditional cutlets, which "tie" and prevent the minced meat from crumbling. During the fast, instead of eggs, we use ordinary semolina or small oatmeal "Extra" - these cereals hold together the minced meat of lean cutlets in the same way.

It is advisable to add to lean cutlets for piquancy various spices and seasonings, fried onions and carrots, and tomato - all these "spicy additives" will unusually enrich the taste of lean cutlets. With such cutlets, every meal will be not only varied, but also incredibly healthy. The main thing is not to be afraid to fantasize and experiment with products and their combinations.

Cutlets from carrots, potatoes, lentils, cabbage, beets, pumpkins, beans and mushrooms, as well as from buckwheat and oatmeal.

RECIPE OF LEATHER CABBAGE CUTLETS

Ingredients:

1 kg cabbage (you can use both broccoli and cauliflower)
½ cup semolina

Cumin, dill, salt and pepper to taste
Breadcrumbs

How to cook:

Finely chop the cabbage and simmer with the addition of olive oil and water for 20 minutes until half cooked.

Slowly add the semolina into the cabbage, stirring continuously to avoid lumps, and simmer for another 5-10 minutes.

Remove the saucepan from heat, salt the cabbage and add spices and herbs. Form cutlets from the cooled mass, roll them in breadcrumbs and fry on both sides in a pan.

Sauce for cutlets: tomato juice, parsley, garlic.

Potato and cabbage cutlets

The post should be tasty and healthy - watch our video recipes!

RECIPE OF LEANED CARROT CUTLETS

Ingredients:

1 kg of carrots
½ cup semolina
½ glass of water
1 onion
Dry paprika - 1 tsp
Olive oil
Breadcrumbs
Salt and pepper to taste

Cut the peeled carrots into slices and simmer with water until tender.

Sprinkle the finished carrots with semolina, mix well (in mashed potatoes) and cook over low heat for another 8-10 minutes.

Fry the onions until golden brown in vegetable oil.

Add the onion to the carrot mass and cool. Form cutlets with your hands and roll in breadcrumbs and fry in oil.

Sauce for cutlets: honey, mustard, crushed walnuts.

RECIPE OF LEATED PUMPKIN-POTATO CUTLETS WITH GREENS

Ingredients:

1 kg pumpkin
2 onions
1 large potato
Greens (dill, parsley, green onions, basil)
½ cup semolina
1 glass of water
3 tbsp. tablespoons of olive oil
Breadcrumbs
Salt and pepper to taste

How to cook:

Grate the pumpkin on a medium grater. Place pumpkin in a deep frying pan, add olive oil, finely chopped onion and potatoes. Add water. Simmer vegetables for 20 minutes until tender.

Sprinkle the stewed vegetables with semolina and mix everything thoroughly. Simmer for another 10 minutes.

Add spices and finely chopped herbs to chilled vegetables. Form cutlets and roll in breadcrumbs. Fry the cutlets in vegetable oil until golden brown.

Sauce for cutlets : garlic oil.

How to make the sauce:

In a saucepan over low heat, heat olive oil with grated garlic. The garlic should dissolve in the oil.

Cutlets with herbs

Oatmeal recipe (slightly like chicken)

You can use boiled rice instead of oatmeal. It turns out also delicious.

Ingredients:

1 cup oatmeal
200 grams of champignons
1 PC. potatoes
Garlic
1 onion
Parsley
Salt and pepper to taste
Special seasoning "For chicken cutlets" or curry

How to cook:

Pour 1/2 tbsp oatmeal. boiling water. Let them swell. Squeeze out excess water.

Grate potatoes, onions and garlic on a fine grater. Finely chop the champignons.

Mix vegetables and mushrooms with cereal. Stir and add spices and parsley.

Form cutlets (it can be pancakes) and fry until golden brown in vegetable oil.

Sauce for cutlets : tomato basil sauce

How to make the sauce:

Simmer the tomatoes with the basil leaves. Add some balsamic vinegar at the end.

BEANS, POTATO AND CARROT CUTLET RECIPE
(lentils can be used instead of beans)

Ingredients:

400 g beans
Potatoes - 1 piece
Carrots - 2 pieces
Onion - 1 piece
Garlic, vegetable oil, salt and pepper - to taste
Breadcrumbs 1 onion
1 carrot
100 grams of rye bread
Garlic, herbs, salt, spices "For minced meat"

How to cook:

Cool the boiled buckwheat. Fry the mushrooms in vegetable oil with onions and carrots.

Combine buckwheat and fried mushrooms, add soaked bread, spices and herbs, mix (you can use a blender).

Make cutlets out of minced buckwheat and roll in breadcrumbs. Fry in vegetable oil.

Sauce for cutlets : lean "Bechamel"

How to make the sauce:

Dissolve 50 grams of wheat flour in a little water and fry the flour mass in a frying pan until the flour changes color. Add salt, nutmeg and a teaspoon of lemon juice to the sauce.

Today, lean cutlets without meat cannot surprise anyone. This delicious dish can be prepared from fish, cereals, potatoes and cabbage. Such cutlets are healthy and less high in calories than meat cutlets.

During the fast there are days when you can eat fish. This is the right time to cook lean fish cakes and treat your family and guests. You can use any boneless fish in the recipe for lean fish cakes, for example, hake, cod, sea bass.

Ingredients:

• a pound of fish fillet;
• 100 g of bread;
• a small bunch of greens;
• a clove of garlic;
• 120 g bread crumbs;
• salt and ground pepper.

Preparation:

1. Pour a piece of not fresh bread with water and leave to soften.
2. Rinse the fillet, peel and cut into pieces.
3. Chop the garlic and herbs finely.
4. Pass the softened piece of bread and fish through a meat grinder.
5. Add greens with garlic, salt, pepper to the minced fish and mix.
6. Simmer the finished cutlets for 5 minutes, adding 4 tablespoons of water to the pan with oil.

Serve cutlets with vegetable salad, pasta, beans or rice. They are delicious with vegetable sauces.

Lean cabbage cutlets

A simple recipe for lean cabbage cutlets with an interesting taste that go well with fresh tomatoes and peas.

Required Ingredients:

• a kilo of cabbage;
• bulb;
• half a glass of flour;
• a bunch of dill;
• spice;
• 3 cloves of garlic;
• half a glass of semolina;
• a glass of breadcrumbs.

Cooking steps:

1. Put cabbage cut into large pieces in boiling and salted water, cook for five minutes.
2. Place the cabbage on a sieve to drain the water.
3. Remove the stumps and chop the cabbage in a blender.
4. Finely chop the onion, chop the herbs and garlic. Add all the ingredients, salt and pepper to the cabbage.
5. Add semolina and flour to the vegetable mass. Stir and leave for a few minutes to allow the semolina to swell.
6. Form patties, bread and grill.

It is delicious to eat cutlets with porridge or mashed potatoes.

Lean buckwheat cutlets

Nutritious, lean buckwheat patties are easy to prepare and perfect for lunch or a hearty snack.

Ingredients:

• half a glass of buckwheat;
• glass of water;
• five potatoes;
• carrot;
• bulb;
• spice.

Preparation:

1. Cook buckwheat in salted water.
2. Grate potatoes and carrots in separate bowls.
3. Chop the onion and fry with the carrots.
4. Mix frying with buckwheat and potatoes, add spices.
5. Put the cutlets on a baking sheet and bake in the oven.

The cutlets remain tasty even when cold.

Lean cutlets from potatoes and carrots

A dietary and healthy dish - tender potato lean cutlets with carrots are suitable not only for adults, but also for children.

Required Ingredients:

• six potatoes;
• carrot;
• a tomato;
• canned peas. - three tablespoons of art.;
• canned corn. - 3rd table. spoons;
• one and a half st. tablespoons of salt;
• greens;
• three tablespoons of art. flour;
• ½ teaspoon each of ginger, turmeric and ground pepper;
• one teaspoon of cumin and ground coriander.

Cooking in stages:

1. Cook the potatoes with carrots, peel them.
2. Cut the carrots into cubes, pour the potatoes so that the lumps remain.
3. Peel the tomato from the skin, cut into cubes, combine with potatoes and carrots.
4. Add spices, peas and corn, and finely chopped herbs.
5. Blind cutlets and roll in flour. Fry the lean carrot cutlets with potatoes until golden brown.

Lean tasty cutlets can be eaten as a separate dish or served with different side dishes and sauces.

Fasting is not the time to give up your favorite foods. Want some cutlets? Let's cook lean cutlets, since there are so many recipes that your eyes just run wild.

Ingredients:
1 kg of cabbage
1 onion
100 g semolina,
100 g flour
2-3 cloves of garlic
salt, spices, herbs, bread crumbs - to taste.

Preparation:
Cut the head of cabbage into 4 pieces and boil in boiling salted water for 8-10 minutes. Throw in a colander, let the water drain and pass through a meat grinder. Squeeze out the liquid. Grate the onion, pass the garlic through a press, chop the herbs. Mix chopped foods with cabbage, add flour, semolina, salt, add spices to taste and mix well. Form cutlets, roll in breadcrumbs and sauté in vegetable oil.

Ingredients:
1 kg of cauliflower
½ stack. flour,
3-4 tablespoons oatmeal or oat flour
1 bunch of greens

Preparation:
Disassemble the cauliflower into inflorescences and steam until half cooked for 5-6 minutes. Cool, chop finely with a knife, put in a bowl, add flour, oatmeal, salt, pepper and chopped herbs. Stir well and fry in vegetable oil like pancakes.

Ingredients:
1 stack. instant oatmeal,
½ carrots,
1 onion
1 clove of garlic
200 g cauliflower
½ stack. water,
1 tbsp soy sauce,
spices, bread crumbs.

Preparation:
Pour boiling water over the oatmeal, add soy sauce and leave to swell. Finely grate the onion, garlic and carrots. Grind the cauliflower with a blender. Combine oatmeal with vegetables, stir, add salt, if necessary. If the mixture is thin, add oatmeal or bread crumbs. Form the patties, bread in breadcrumbs or flour and fry in vegetable oil.

Ingredients:
1 kg of carrots,
½ stack. semolina,
½ stack. water,
1 onion
1 tsp sweet paprika,
salt, pepper - to taste.

Preparation:
Cut the carrots into slices and simmer with water until soft. Sprinkle the carrots with semolina, mix well and cook for another 7-10 minutes. Chop the onion finely and fry in vegetable oil until golden brown and add to the carrot mass. Cool, shape the patties and sauté.

Ingredients:
250 g chickpeas
1 carrot,
1 onion
1-2 cloves of garlic
¼ tsp ground nutmeg,
1 tbsp soy sauce,
1 tsp Sahara,
2 tbsp lemon juice
1 tbsp bread crumbs,
ground black pepper to taste.

Preparation:
Soak the chickpeas overnight, then rinse and grind with a blender. Grate the carrots on a fine grater, chop the onion and garlic as small as possible. Combine with chickpea paste, add lemon juice, soy sauce, bread crumbs, nutmeg and stir well. Form small patties, bread in flour and sauté.

Ingredients :
1 kg pumpkin
2 onions,
1 large potato
½ stack. semolina,
1 stack. water,
3 tbsp vegetable oil,

Preparation:
Grate the pumpkin on a coarse grater, put in a pan, add 3 tablespoons of oil, chopped onion and grated potatoes. Simmer for 20 minutes until tender. Sprinkle with semolina, mix well and simmer for another 10 minutes. Cool, add chopped herbs, salt and spices, mix well and shape the patties.

Ingredients:
1 stack. oatmeal,
200 g fresh champignons,
1 potato,
1 onion
1-2 cloves of garlic
salt, pepper, herbs - to taste.

Preparation:
Pour half a glass of boiling water over the oatmeal and let it swell. Squeeze out excess moisture. Grate potatoes, onions and garlic on a fine grater, chop the mushrooms. Toss the oatmeal with vegetables and mushrooms, add spices and chopped herbs. Shape the patties and fry.

Ingredients:
1 stack. boiled rice
4-5 medium-sized boiled potatoes,
1 onion
1 carrot,
salt, black pepper - to taste.

Preparation:
Salt onions and carrots in vegetable oil until golden brown. Mix with boiled rice, grated boiled potatoes, salt and pepper. Stir and make patties. Fry in vegetable oil. Cutlets can be breaded in breadcrumbs.

Ingredients:
1 kg of carrots,
½ stack. semolina,
½ stack. water,
1 tbsp vegetable oil,
1 tsp Sahara,
salt to taste.

Preparation:
Cut the carrots into thin slices, cover with water, add vegetable oil, sugar and salt and simmer under the lid until tender, stirring so that the carrots do not burn. Sprinkle with semolina, stir and cook for another 10 minutes over low heat. Cool the resulting mass, shape the cutlets, roll in breadcrumbs and fry.

Ingredients:
2 stacks peas,
4 carrots,
3 onions,
1 bunch of green onions
salt, black pepper, bread crumbs.

Preparation:
Soak the peas and cook until tender. Fry onions and carrots in vegetable oil until golden brown. Combine the roasted pea puree, add salt and pepper, and knead the dough. Form cutlets, fry.

Ingredients:
400 g beans
1 potato,
2 carrots,
1 onion
1-2 cloves of garlic
salt, black pepper - to taste.

Preparation:
Boil potatoes and carrots in salted water and cool. Chop the onion and garlic and fry in vegetable oil until golden brown. Soak the beans and boil. Pass all the ingredients through a meat grinder, cook the patties, roll in breadcrumbs and fry.

Ingredients:
1 stack. red beans,
2 boiled potatoes
100 g dried mushrooms
3 tbsp oat flour
1 tsp salt,
½ tsp garlic powder
½ tsp ground coriander,
¼ tsp ground black pepper,
⅓ stack. water.

Preparation:
Soak beans and mushrooms in boiling water, then boil separately until tender. Grate boiled potatoes on a coarse grater. Grind boiled beans together with mushrooms in a blender, combine with potatoes, add spices and flour. Stir, shape the patties.

Ingredients:
500 g red lentils
3 tbsp semolina,
1 onion
1 clove of garlic
1 carrot,
300 g champignons,
salt, spices - to taste.

Preparation:
Soak lentils overnight, rinse the next morning, put in a saucepan, fill with fresh water so that it only covers the lentils. Add salt and bay leaf and cook for 30-40 minutes, until the lentils are tender. Place the lentils on a sieve, add the semolina and mix well. Cover with a lid. Saute the onions, garlic, carrots and chopped mushrooms in vegetable oil and let cool. Combine frying and lentils, stir, shape the patties, roll in breadcrumbs and fry.

Ingredients:
1 stack. buckwheat groats,
1 stack. red lentils,
½ stack. crumbs of black bread,
2 carrots,
2 tbsp vegetable oil,
1 tsp mustard powder
1 tsp paprika,
1 tsp dried basil,
¼ tsp hot red pepper,
salt to taste.

Preparation:
Soak lentils for 1-2 hours and boil until tender. Pour buckwheat with water and cook crumbly porridge. Grind the finished lentils in mashed potatoes with a blender and mix with buckwheat porridge. Grate the carrots on a fine grater, add to the mixture of buckwheat and lentils, add bread crumbs, vegetable oil, spices and dried herbs. Stir, shape the patties and fry in vegetable oil. It is better to add a little oil, as the cutlets can fall apart.

Ingredients:
½ stack. lentils,
⅓ stack. walnuts,
⅓ stack. bread crumbs,
1 onion
1 clove of garlic
2-3 tbsp oat flour
salt, black pepper, herbs - to taste.

Preparation:
Soak the lentils and cook until tender. Grind in a blender, combine with crushed nuts and finely chopped herbs, add spices and flour and knead the dough. Form cutlets, roll in breadcrumbs. Fry as usual.

Ingredients:
2 stacks boiled lentils,
1 ½ stack walnuts,
1 stack. small wheat bran,
2 onions,
3 cloves of garlic
3-4 tablespoons oat flour
1 tbsp vegetable oil,
salt, black pepper - to taste.

Preparation:
Grind lentils with a blender. Chop the walnuts with a blender, chop the onion and garlic as well. Mix with lentils, add chopped herbs and spices. Shape the patties and fry.

Ingredients:
2 stacks boiled brown or green lentils,
2 stacks bread crumbs,
1 onion
1 tsp salt,
2 tbsp chopped parsley,
salt, pepper - to taste.

Preparation:
Cut the onion into very small cubes and mix with the boiled lentils. Add the breadcrumbs, spices, salt, chopped herbs, mix well and form the cutlets with wet hands. Place them on a greased baking sheet and bake at 180-200 ° C for 20-30 minutes.

Ingredients:
500 g zucchini
4 boiled potatoes
¾ tsp salt,
¼ tsp ground coriander,
¼ tsp ground black pepper,
3 tbsp flour.

Preparation:
Grate zucchini and potatoes on a coarse grater or chop with a blender. Combine with the rest of the ingredients, shape the patties, roll in breadcrumbs and fry.

Ingredients:
400 g peas
100 g semolina
2 onions,
½ bunch of parsley,
salt, black pepper - to taste.

Preparation:
Soak peas for 1-2 hours and cook until tender. Drain excess liquid into a separate saucepan and puree with a blender. For 250 ml of pea broth, boil semolina and combine it with pea puree. Salve the onion in vegetable oil until golden brown. Mix with peas, add chopped herbs and spices and cook cutlets.

Ingredients:
1 kg of boiled potatoes,
1 tbsp vegetable oil,
salt, black pepper, bread crumbs - to taste.

Preparation:
Mash the dried hot boiled potatoes in mashed potatoes, add vegetable oil, salt and pepper and make small cutlets with wet hands. Dip them in breadcrumbs and fry in vegetable oil. You can diversify this recipe by adding fried onions or chopped green onions to the mashed potatoes.

Ingredients:
500 g potatoes
400 g canned white beans in their own juice,
1-2 onions
salt, black pepper - to taste,
breadcrumbs.

Preparation:
Boil the potatoes in salted water, cool slightly and mince together with the beans. Add salt and pepper, onion, sautéed until golden brown, knead the whole mass and shape the patties. Roll them in breadcrumbs and fry.

Ingredients:
600 g potatoes
200 g carrots
200 g buckwheat groats,
1 onion
1-2 cloves of garlic
salt, black pepper.

Preparation:
Grate raw potatoes and carrots on a fine grater or chop with a blender. Chop the onion and garlic as well. Rinse buckwheat, dry and grind in a blender. Mix all the ingredients, kneading the dough for 10-15 minutes, and cook the patties.

Ingredients:
500 g beets
2 tbsp vegetable oil,
2 tbsp semolina,
salt, bread crumbs to taste.

Preparation:
Boil the beets, without peeling, until tender. Cool, peel, grate and fry in vegetable oil. Then add semolina, stirring constantly, and simmer over low heat for 10 minutes. Add salt and spices to taste, cool and shape the patties. Dip them in breadcrumbs or flour and fry.

Ingredients:
1 stack. buckwheat groats,
300 g champignons,
1 onion
1 carrot,
100 g rye bread,
1-2 cloves of garlic
salt, spices, herbs - to taste.

Preparation:
Boil buckwheat in salted water and cool. Chop the mushrooms finely and fry in vegetable oil along with onions and carrots. Combine buckwheat, soaked bread, spices, herbs and grind with a blender. Form cutlets, roll in breadcrumbs.

Ingredients:
1 kg of champignons,
2 onions,
½ stack. decoys,
salt, pepper, bread crumbs.

Preparation:
Chop the mushrooms finely, put in a skillet and simmer until the liquid evaporates. Add vegetable oil, stir, add semolina and simmer, stirring for 10 minutes. Cool. Save the onion in vegetable oil, add to the mushrooms, salt and pepper, knead the cutlet mass, form the cutlets and roll them in breadcrumbs.

Enjoy your meal!

Larisa Shuftaykina