Vegetables are one of the most popular ingredients that make up different foods. Dishes prepared on their basis are considered low-calorie. Not all housewives know that beet cutlets, the cooking photo of which is posted below, taste just as good as meat. This vegetable dish is baked in the oven. Such foods are healthier than fried foods. Beet cutlets have a beneficial effect on the intestines, cleansing it. People with chronic constipation must definitely include the dish in their diet.

Oven beetroot patties - a vegetarian dish

Ingredients

Beet 3 pieces) Potatoes 2 pieces) Bulb 1 piece (s) Eggs 1 piece (s) Garlic 2 cloves Semolina 3 tbsp Flour 1 tbsp Salt 1 pinch Ground black pepper 1 pinch

• Servings Per Container:4
• Cooking time:25 minutes

This dish is suitable for all fasting and dieters, as well as those who adhere to vegetarianism. If you want to diversify your home menu with something original and tasty, beet cutlets will be an ideal option. Each woman should learn the recipe for this dish.

Oven beetroot cutlet ingredients

For cooking you will need:

• 3 medium-sized beets (300-500 g)
• 2 potatoes, but sometimes do without them
• small onion (about 100-150 g)
• raw chicken egg (add as desired)
• 2 cloves of fresh garlic for spiciness
• 3 tbsp. l semolina or 1 tbsp. l flour
• any greens, salt and pepper to taste

Get for cutlets a special silicone mold with recesses. So they do not blur when baking.

How to cook beetroot patties in the oven?

Rinse the beets, and then peel them and pass through a fine grater. In this case, you can also use a blender. Chop the onion. Put it on the beets. Boil the potatoes in their skins, then remove the skin from it and turn the vegetables into mashed potatoes. Add the latter to the total mass. Gently mix everything in a bowl.

• Beat the egg into the minced meat.
• Stir the semolina or flour.
• If this is not done, then the mixture will turn out to be liquidish.
• If necessary, increase the amount of cereal, but do not overdo it.
• Chop the minced parsley or dill.
• Add spices there, focusing on your taste.
• Salt the dish, and then mix everything.

Now form cutlets from the vegetable mass.

• Do this with wet hands so that the mixture does not stick to them.
• Place the cutlets in the recesses located in the silicone form, or place them on the baking sheet, which is greased with vegetable oil.
• Some housewives are still crumbling crushed mass.

Place the beetroot patties in the oven, preheated to 180 degrees. Bake them for 30-36 minutes (15-18 minutes on each side). After the specified time, remove the dish. Cutlets should turn out ruddy and mouth-watering. Cool the food, and then serve.

And eat it for food. This wonderful root crop was known as far back as the 4th century BC. Beetroot appeared in Russia much later. It is believed that it was brought to us in the 10th century from Greece, and the Russian name "beet" comes from the Greek "beetle".

Red table beet contains many vitamins and minerals. Traditionally, only root vegetables are eaten, not paying due attention to beet leaves. However, this is wrong. The protein content is several times higher than in beets. Beetroot leaves can be added fresh to salads, they are also used in the preparation of botvini.

The root beet of red beetroot contains about 85 percent water and 1.7 percent protein. Carbohydrates are represented in the vegetable mainly in the form of sucrose; its content in the root crop reaches 11 percent. The vegetable contains vitamins B, vitamins P and E, as well as folic, pantothenic and nicotinic acids. With the use of beets, the body receives all the necessary micro and macro elements. These are calcium, potassium, sodium, chlorine, phosphorus. especially useful for stress. Beets are also useful for metabolic disorders. It is ideal as a side dish for fish or meat.

In addition to the well-known vitamins and minerals, red beet contains betaine. This substance is not found in any other vegetable. In Latin, the name of the beet is pronounced "beta", hence the name of this unique substance. Betaine helps the body absorb protein, improves liver function.

The saponins and vitamin U that are part of the vegetable help to remove cholesterol from the body. In addition, it has anti-sclerotic and anti-allergic properties, and also promotes the healing of ulcers.

For harvesting for future use, the beets are fermented, pickled, or, finely chopped, dried. Before use, beet chips are poured with boiling water, the infusion is drained, and then again poured with hot water. After the dry beets are swollen, various dishes are prepared from it.

Beets are also used in dietetic nutrition. In diets No. 1 and No. 2 (for diseases of the stomach or ulcer of the duodenum 12, as well as for gastritis without exacerbations), beets in a pureed form are prescribed, it is recommended to drink boiled ground beets, borsch, juices in a diet No. 4 (intestinal disease) ; in diet No. 9 (diabetes mellitus), due to the high sucrose content, beet consumption is limited. In other diets, beets are used more widely. Due to the high calorie intake, beets are limited to obese patients. Also, given the high content of alkaline compounds in beets and beets, they are not recommended for patients with phosphaturia and oxaluria.

Not only traditional borsch and vinaigrette can be made from it. Let us dwell on how to cook beet cutlets. This dish is perfect for the table during fasting.

Recipe number 1

Composition:

300 g beets

1 clove of garlic

1 small onion

2 tbsp. l semolina

pepper to taste

vegetable oil semolina for breading.

Order of preparation:

Boil the beets, then cool, peel and grind on a fine grater. Finely chop the onion and garlic.

Fry onion and garlic until transparent, add beets, mix and keep on fire for 5 minutes.

Add semolina, mix. Remove the pan from the heat, cool. Form oblong sausages from the obtained beet mince, flatten them slightly, brew in semolina and fry the beet patties in vegetable oil.

Recipe number 2

800 g beets

2 cloves of garlic

1 tsp salt

100 g semolina

60 ml. vegetable oil.

Order of preparation:

Boil beets or bake in the oven.

Wash and peel the beets, grate on a coarse grater. Finely chop the garlic.

Combine beets and garlic, beat eggs, add salt. Then add semolina and mix.

Leave for a while until the semolina swells.

Fry the formed beet patties in a preheated pan on each side.

Recipe number 3

500 g beets

50 gr decoys

Peel the beets, cut into cubes, pour a little water, so that the beets barely hide, and put to boil. It can be slightly salted. Mash the finished beets with a fork or a blender, pour in the semolina and mix. After that, allow the mass to cool to room temperature. Now take and beat the eggs in a steep foam. Then enter into the cooled mass of beets and semolina.

Form beetroot patties with a spoon and spread on a hot frying pan with butter, bake until cooked.

This beetroot is good for baby food, as it does not contain any sharp additives.

The classic recipe for beet cutlets suggests that vegetables must first be boiled (or baked), then chopped, add an egg for stickiness and semolina, which will absorb all the excess moisture. You can fry them in a pan, bake in the oven or cook for a couple.

The taste of beet cutlets is approximately reminiscent of caviar from beet, but they are more satisfying due to the addition of semolina. Cutlets can be made fresh, savory or sweet, add cottage cheese or grated cheese, nuts or dried fruits to the list of ingredients - each one will choose a suitable option for himself.

Total cooking time: 35 minutes + 1 hour for cooking beets
  Cooking time: 15 minutes
  Output: 8-9 pieces

Ingredients

• boiled beets - 500 g
• semolina - 4 tbsp. l to cutlets + for breading
• chicken egg - 1 pc.
• salt - 1/3 tsp or to taste
• black pepper - 1-2 chips.
• vegetable oil - for frying
• garlic - 1 tooth., onion - 1 pc. or asafoetida - 1/2 tsp.

Cooking

Beets need to be boiled or baked in the oven (in foil). Heat treatment is required, if you use raw vegetables, then during the frying process they will give too much juice, as a result, the dish will turn out to be watery and tasteless. I boiled 3 medium-sized beets (total weight 500 g) until fully cooked, checking for softness with a fork.



I cooled and chopped vegetables on a fine grater, and then gently squeezed out the excess juice by hand. Boiled beets, as a rule, are more watery than baked, so if you cooked it in the oven, the pulp will be denser and very little juice will be released when chopped, which means you can not squeeze it, the vegetable mass will turn out to be of medium consistency.



Then she hammered an egg, added salt and black pepper to taste. To flavor cutlets, you can add the onion, chopped in a small cube and passaged in butter. If you prefer a more piquant taste, then add one or two cloves of garlic, passed through a press. Personally, I like to cook beetroot patties with asafoetida, so I added 0.5 teaspoon of this Indian spice.



Poured semolina and mixed vigorously. She covered the beetroot mince and left for 30 minutes, so that the semolina swelled and absorbed excess moisture.



She made cutlets from the vegetable mass and breaded them in semolina - you can not spare it, you get an excellent crisp.



Immediately fried in a pan with well-heated vegetable oil - 3-4 minutes on each side, until crisp. If you prefer to steam, first boil the water and only after that put the beetroot patties in the bowl of a double boiler or multicooker - then they will not soften under the influence of steam, but will remain dense.



Beet cutlets can be served separately or as a side dish, sprinkled with sour cream or yogurt. To fully enjoy the taste of these wonderful cutlets, put them in a fresh bun with sesame seeds, add a crisp lettuce, a couple of onion rings, fresh cucumber and pour the sauce - the mega-delicious vegetable burger is ready!

On a note

You can cook beetroot patties without eggs. In this case, the eggs are replaced in the recipe with grated cheese, and the semolina is replaced with wheat flour or bran. It is best to take Adyghe cheese (grated) or fatty cottage cheese. In order for the beetroot mass to be viscous without the addition of an egg, I recommend that you do not rub the vegetables, but punch them in a blender with a nozzle until mashed, then mix with chopped cheese, add salt, spices, asafoetida, a couple of tablespoons of flour for density. Cutlets are best breaded in semolina and fry in corn oil.

Do you want to diversify your diet with delicious and healthy dishes? Pay your attention to beet cutlets, the recipe of which will pleasantly surprise you!   There is a wide variety of such secrets, and each of them is useful in its own way.

Beet cutlets are considered a diet dish, as they have a low calorie content. At the same time, both vegetarians and meat-eaters love cutlets because of the light sweetish flavor, which gives this dish a certain sophistication.

Everyone is familiar with the opinion that the more useful the dish, the worse it tastes. Therefore, many, having heard the expression “wholesome food”, immediately refuse it. But stereotypes break down when it comes to beetroot patties, because even the most harmful gourmets will definitely like this dish. Its preparation will not take you much time and will turn out to be as useful as possible.

For beetroot cutlets, you need the following ingredients:

• eggs - 2 pcs.;
• semolina - 100 g;
• glass of water;
• beets - 2 pcs.;
• vegetable oil - 3 tbsp. l .;
• garlic - 2 cloves;
• salt, pepper (to taste).

When all the ingredients are selected, you can begin to clean the beets. After it needs to be washed thoroughly under water and grated on a fine grater. Now the chopped beets need to be stewed. To do this, heat the pan over the fire and pour oil into it. When it hiss, add beets and simmer until soft, without forgetting to stir it.

The semolina is poured with a glass of hot water and mixes well so that lumps do not form. After the beets are stewed, put it in a pan and let it cool completely. In a non-hot mass, add the swollen semolina and drive 2 eggs.

Pepper and salt. Then from the resulting test we form future cutlets. Fry them until golden brown and serve with sour cream or garlic sauce. This dish can be eaten both hot and cold.

Baked beet cutlets with raisins

For real gourmets, there is such a recipe for making diet beetroot cutlets. He himself is not particularly different from the previous one. From this test, we form cutlets that are breaded in breadcrumbs or flour.

We spread them on a baking sheet, oiled, and sent to the oven. Cutlets are baked for about 40 minutes at a temperature of 200 ° C. As you can see, the recipes for beet cutlets are not very difficult. On the contrary, they are easy to prepare!

But thanks to the sweet raisins, the dish has an original taste, and therefore you will want to try it again and again.

Oven-baked beet patties consist of the following components:

• flour - 1 tbsp. l .;
• beets - 3 pcs.;
• egg;
• onions (onions) - 1 pc.;
• raisins - 100 g;
• salt (to taste);
• breadcrumbs - 200 g;
• vegetable oil.

Peel the beets and onions and peel them. Then the root crop needs to be boiled. While it is boiling, finely chop the onion and fry it in vegetable oil. Having done all this, grind cooked vegetables. To deal with this, use a meat grinder or blender. It is also necessary to process raisins.

Beat the chicken into the resulting porridge, add salt, flour and knead the dough. Make cutlets from it and sprinkle them with breadcrumbs. Place on a greased baking sheet and place in the oven. Cutlets are baked for half an hour at a temperature of 190 ° C.

Beetroot Chops with Cheese

Here is another recipe for beetroot dishes for fans of vegetarian meatballs with cheese filling. In general, the latter differ from cutlets only in shape (they are more rounded). Such a dish is best combined with meat and fish products, and served as a side dish. So, how to cook beetroot patties (meatballs) with cheese?

First of all, we need the following ingredients:

• flour;
• semolina - 3 tbsp. l .;
• milk - 1 cup;
• beets - 3 pcs.;
• cheese - 100 g;
• egg;
• butter - 100 g;
• salt, spices (to taste).

Before starting cooking, peel the beets from the peel and leaves. To make the beetroots homogeneous, you need to boil the beets and grind it in mashed potatoes using a blender. Then in a glass of milk we breed semolina and wait until it swells. When these components have cooled, they need to be mixed and driven into an egg. Add to taste spices.

From tight dough, we roll up cue balls the size of a ball for table tennis. Now let's get into the filling. Cheese cut into large cubes. From the resulting beet balls we form cakes (just press the ball with your palm).

Sliced \u200b\u200bcheese, squeeze one cube into the center of each cake and roll them up, giving the shape of a little meatballs. Dip in flour and fry in butter. Ready-made fragrant meatballs can be served as a side dish to the main dish.

Beetroot patties with chicken in the oven

An excellent combination dish for lovers of tasty and satisfying food. Cooking this dish will take you a little longer, because it has meat. But as a result, you will find a fantastic combination of the taste of beets and chicken!

If you want to achieve this result, we will need:

• semolina;
• chicken fillet - 250 g;
• large beets - 1 pc.;
• chicken egg - 1 pc.;
• onion - 1 pc.;
• pepper, salt (to taste);
• breadcrumbs;
• butter - 150 g.

Washing and boiling beets in water along with peel. After the root vegetable has become soft, we clean it. We also clean the onion, wash it and chop it arbitrarily. Butter must be melted and fry the onion on it until golden brown.

When the components have cooled, scroll them together with the chicken fillet through a meat grinder. Add chicken egg, spices, dry semolina to the resulting mixture and mix well. Knead the dough and wait until the semolina absorbs excess moisture (about 20 minutes).

The main feature of this dish is that its cooking recipes can be combined and thereby create some unique brand secret!

Vegetable cutlets are an unusual and healthy dish. In autumn, in the fresh vegetables season, sometimes you really want to take a break from junk 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.
• Delicious and aromatic are cutlets 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 sprawl, shape them in advance and put 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 beet cutlets

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 gauze 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 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.
• Onion - 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 with 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.