Fasting is not the time to give up your favorite foods. Do you want cutlets? Let's cook lean cutlets, there are so many recipes that just your eyes run wide.

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

Cooking:
  Cut the head into 4 parts and boil in boiling salted water for 8-10 minutes. Throw it in a colander, let it drain and pass through a meat grinder. Squeeze out the liquid. Grate the onion on a grater, pass the garlic through a press, chop the greens. Mix the chopped products with cabbage, add flour, semolina, salt, add spices to taste and mix well. Form cutlets, roll in breadcrumbs and fry in vegetable oil.

Ingredients:
  1 kg of cauliflower,
  ½ stack. flour
  3-4 tbsp oatmeal or oatmeal,
  1 bunch of greenery

Cooking:
  Disassemble the cauliflower into inflorescences and boil it until steaming for 5-6 minutes. Cool, chop finely with a knife, put in a bowl, add flour, oatmeal, salt, pepper and chopped greens. Mix well and fry in vegetable oil, like fritters.

Ingredients:
  1 stack instant oat flakes,
  ½ carrots
  1 onion,
  1 clove of garlic
  200 g of cauliflower,
  ½ stack. water,
  1 tbsp soy sauce
  spices, breadcrumbs.

Cooking:
  Pour the oatmeal with boiling water, add soy sauce and leave to swell. Rub onion, garlic and carrots on a fine grater. Grind cauliflower with a blender. Combine oatmeal with vegetables, mix, add salt, if necessary. If the mixture is slightly liquid, add oatmeal or breadcrumbs. Form cutlets, breaded 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.

Cooking:
  Cut the carrots into slices and stew with water until soft. Sprinkle carrots with semolina, mix well and boil 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 cutlets and fry.

  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 breadcrumbs
  ground black pepper to taste.

Cooking:
  Soak the chickpeas overnight, then rinse and chop with a blender. Grate the carrots on a fine grater, chop the onion and garlic as finely as possible. Mix with chickpea paste, add lemon juice, soy sauce, breadcrumbs, nutmeg and mix well. Form small patties, breaded in flour and sauté.

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

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

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

Cooking:
  Pour oatmeal with half a glass of boiling water and let them swell. Wring out excess moisture. Grate potatoes, onions and garlic on a fine grater, chop the mushrooms. Mix oatmeal with vegetables and mushrooms, add spices and chopped herbs. Form cutlets and sauté.

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

Cooking:
  Onions and carrots spasseruyte in vegetable oil until golden brown. Mix with boiled rice, grated boiled potatoes, salt and pepper. Stir and make cutlets. 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.

Cooking:
  Cut carrots into thin slices, fill with water, add vegetable oil, sugar and salt and simmer under the lid until cooked, stirring so that the carrots do not burn. Sprinkle with semolina, mix and cook for another 10 minutes over low heat. Cool the resulting mass, form the patties, bread and sauté.

  Ingredients:
  2 stack peas
  4 carrots
  3 onions,
  1 bunch of green onions,
  salt, black pepper, breadcrumbs.

Cooking:
  Soak the peas and cook them until cooked. Fry onions and carrots in vegetable oil until golden brown. Mix the pea puree with the frying, add salt and pepper and knead the dough. Form cutlets, fry.

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

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

  Ingredients:
  1 stack red bean
  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.

Cooking:
  Soak beans and mushrooms in boiling water, then boil separately until cooked. Grate boiled potatoes on a coarse grater. Grind boiled beans with mushrooms in a blender, combine with potatoes, add spices and flour. Stir, shape cutlets.

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

Cooking:
  Soak the lentils overnight, rinse the next morning, put in a saucepan, pour fresh water so that it only covers the lentils. Add salt and bay leaf and cook for 30-40 minutes until the lentils are boiled. Tilt the lentils onto a sieve, add the semolina and mix well. Cover. Fry onion, garlic, carrots and chopped mushrooms in vegetable oil and let cool. Combine the frying and lentils, mix, form the patties, roll in breadcrumbs and fry.

  Ingredients:
  1 stack buckwheat
  1 stack red lentils
  ½ stack. crumbs of brown 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.

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

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

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

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

Cooking:
  Grind lentils with a blender. Grind walnuts with a blender, chop onions and garlic. Mix with lentils, add chopped herbs and spices. Form cutlets and sauté.

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

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

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

Cooking:
  Zucchini and potatoes grate on a coarse grater or chop with a blender. Combine with the rest of the ingredients, form the patties, bread and sauté.

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

Cooking:
  Soak the peas for 1-2 hours and cook until cooked. Drain the excess liquid into a separate saucepan and grind it in a puree using a blender. For 250 ml of pea broth, cook semolina and combine it with pea puree. Sasser onions 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, breadcrumbs - to taste.

Cooking:
  Mash the dried hot boiled potatoes in mashed potatoes, add vegetable oil, salt and pepper and make small patties with wet hands. Bread them and fry in vegetable oil. This recipe can be diversified by adding fried onions or chopped green onions to mashed potatoes.

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

Cooking:
  Boil the potatoes in salted water, cool a little and pass along with the beans through a meat grinder. Add salt and pepper, onions, spasserovanny until golden brown, knead the whole mass and form cutlets. Bread them and fry them.

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

Cooking:
Grate raw potatoes and carrots on a fine grater or chop with a blender. Chop onion and garlic. Rinse buckwheat, dry and chop 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, breadcrumbs - to taste.

Cooking:
  Boil the beets without peeling until cooked. Cool, peel, grate and fry in vegetable oil. Then pour semolina, stirring constantly, and simmer over low heat for 10 minutes. Add salt, spices to taste, cool and shape cutlets. Bread them in breadcrumbs or flour and fry.

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

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

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

Cooking:
  Finely chop the mushrooms, put in a pan and simmer until the liquid evaporates. Add vegetable oil, mix, pour semolina and simmer, stirring, for 10 minutes. Cool. Spasser the onion in vegetable oil, add to the mushrooms, salt, pepper, knead the cutlet mass, form the patties and roll them in breadcrumbs.

Enjoy your meal!

Larisa Shuftaykina

In the post, many miss their favorite childhood food. For example, cutlets. And the one who believes that the fasting table is boring, monotonous and tasteless, never fantasized on the theme of “lean cutlets”. Indeed, from vegetables and cereals you can cook incredibly delicious homemade meatballs, which are not inferior to meatballs.

Vegetable cutlets

What is the trick of lean cutlets?

In traditional meatballs we put egg yolks, which “bind” and do not allow the minced meat to crumble. During fasting, instead of eggs, we use ordinary semolina or Extra oatmeal - these grains in the same way fasten the meat of lean cutlets.

In lean cutlets for piquancy, it is desirable to add various spices and seasonings, fried onions and carrots, and tomatoes  - All these “spicy additives” will unusually enrich the taste of lean cutlets. With such cutlets, each lunch will be not only varied, but also incredibly useful. The main thing - do not 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 buckwheat and oats.

Lent cabbage cutlet recipe

Ingredients:

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

   Cumin, dill, salt and pepper to taste
   Breadcrumbs

How to cook:

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

Pour semolina slowly into cabbage, stirring continuously to avoid lumps, and simmer for another 5-10 minutes.

Remove the pan from the 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

Fasting should be tasty and healthy - see our video recipes!

Lent Carrot Cutlet Recipe

Ingredients:

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

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

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

Fry the onion until golden brown in vegetable oil.

Add onions 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 FAST PUMPKIN-POTATOES CUTLET WITH GREEN

Ingredients:

1 kg of pumpkin
   2 onions
   1 large potato
   Greens (dill, parsley, spring onion, 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. Put the pumpkin in a deep pan, add olive oil, finely chopped onions and potatoes. Add water. Stew vegetables for 20 minutes until cooked.

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

In chilled vegetables, add spices and finely chopped herbs. Form cutlets and bread them in breadcrumbs. Fry cutlets in vegetable oil until golden brown.

Cutlet Sauce :   garlic oil.

How to make the sauce:

In a stewpan over low heat, heat olive oil with grated garlic. Garlic should dissolve in oil.

Cutlets with herbs

OAT CUPS RECIPE  (slightly reminiscent of chicken)

Instead of oatmeal, boiled rice can be used. It turns out delicious too.

Ingredients:

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

How to cook:

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

Grate potatoes, onions and garlic. Chop mushrooms finely.

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.

Cutlet Sauce : tomato and basil sauce

How to make the sauce:

Stew tomatoes with basil leaves. At the end add a little balsamic vinegar.

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

Ingredients:

400 g beans
   Potato - 1 pc.
   Carrots - 2 pcs.
   Onion - 1 pc.
   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 boiled buckwheat. Fry the mushrooms in vegetable oil with onions and carrots.

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

Make cutlets from buckwheat minced meat and roll in breadcrumbs. Fry in vegetable oil.

Cutlet Sauce :   lean Bechamel

How to make the sauce:

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

Step by step cooking:

1. Wash the beans and soak overnight. In the morning, change the water and boil until tender, about an hour.
2. Peel and boil the potatoes until cooked. The secret to cooking these cutlets is in the potato. It contains starch, which holds all the ingredients together no worse than a loaf or eggs.
3. Combine beans, potatoes, chopped onions and herbs. Twist the products through a meat grinder or mash with a nibble. Stir and season the minced meat with salt and ground pepper.
4. Form the resulting mass in small cutlets, which roll in flour.
5. Pour a little vegetable oil into the pan, put the patties and bake in the oven at 170 degrees for 20 minutes.

Vegetable cutlets have another name "fake". However, they have two excellent qualities - they quickly prepare and turn out dietary. Well, a nutty breading gives an amazing aroma and satiety. The main thing we recommend to use them hot, because after cooling, they, of course, can be eaten, but it will not be right anymore.

Ingredients:

• Cauliflower - 400 g
• Broccoli - 400 g
• Carrots - 1 pc.
• Pea Flour - 100 g
• Dill, basil, origano - a couple of branches
• Chopped walnuts - 200 g
• Mustard - 2 tbsp.
• Honey - 4 tbsp
• Lemon juice - 2 tbsp.
• Olive oil - 4 tbsp.
• Salt - 1 tsp
• Garlic - 1 clove
• A mixture of peppers - a pinch

Step by step cooking:

1. Boil cabbage (cauliflower and broccoli) lightly boil in salted water. Then disassemble into inflorescences and cut into medium pieces.
2. Peel and grate the carrots on a coarse grater.
3. Combine the cabbage with carrots and mix everything.
4. Pour pea flour and a mixture of dried herbs into the vegetable mixture. Season the products with salt and pepper and mix the minced meat well.
5. From the mass, blind small cutlets that roll in crushed nuts.
6. Cover the pan with parchment paper, oil it with a thin layer of oil and lay out the patties.
7. Send them to bake in a heated oven to 180 degrees for 20 minutes.
8. Serve the patties with watering sauce. To prepare it, mix mustard, honey, lemon juice, olive oil and crushed garlic.

For the preparation of bean cutlets you will spend a minimum of time, and they can replace any side dish. This is a hearty meal that will save you from evening walks to the refrigerator.

Ingredients:

• White Beans - 150 g
• Pea flour - 3 tbsp.
• Dry ginger powder - 1 tsp
• Onions - 1 pc.
• Garlic - 1 clove
• Ground paprika - 1 tsp
• Coriander - 0.5 tsp
• Salt and pepper - 1 tsp each.

Step by step cooking:

1. Soak the beans in water for 10 hours, then change the water and boil until tender, about 1.5 hours.
2. Kill the peeled onion and garlic with a blender until smooth.
3. Add boiled beans and grind the products into minced meat.
4. Pour pea flour with paprika, ginger powder with coriander, a pinch of pepper and salt into the vegetable mass. Mix everything well.
5. Dip your hands in water and form small cutlets. Put them on an oiled baking sheet and put in the oven for half an hour at a temperature of 180 degrees.

For the preparation of fish cakes, some subtleties should be observed.

• First, choose the right fish or fillet for minced meat. It is advisable to opt for not too oily, but not dry fish. If the variety is fat, then you can remove excess fat, and add a little fat to the lean fish.
• Fish fillet can not be twisted, but finely chopped. So, cutlets will be more juicy.
• Small fish is also suitable for minced meat. Twisting it in a meat grinder, the perfect bones will not be felt.

Ingredients:

• Fish fillet - 500 g
• Dry loaf - 100 g for breading
• Fresh loaf - 100 g per cutlets
• Parsley, dill - a couple of branches
• Garlic - 1 clove
• Salt - 1 tsp

Step by step cooking:

1. Place the dry loaf in a blender and grind into crumbs.
2. Wash the fish fillet, dry and twist through a meat grinder.
3. Soak a fresh loaf in water and leave to swell. Then squeeze it and add to the minced fish.
4. Add chopped greens, salt, pepper to the minced meat and mix well.
5. Form small cutlets and roll them in breadcrumbs.
6. Pour the vegetable oil into the pan and heat. Lay out the patties and fry them on each side for 2-3 minutes until golden brown. Bring them to readiness by reducing the heat, pouring a little water and closing the pan with a lid. Simmer for 5 minutes.

Lean fish cakes - canned recipe

Fish cakes can be prepared not only from fish fillets, but also from canned food. It turns out they are nutritious and juicy, and can serve as a full breakfast or dinner.

Ingredients:

• Sardines in oil - 1 can
• Boiled potatoes - 1 pc.
• Onions - 1 pc.
• Breadcrumbs - 100 g
• Salt - 1 tsp
• Dill - a few twigs
• Ground black pepper - a pinch
• Vegetable oil - for frying

Step by step cooking:

1. Put the sardines in a plate and knead with a fork.
2. Peel the potatoes, boil until cooked in salted water and grate.
3. Peel the onion, cut into cubes and fry in oil in a pan.
4. Mix fish with potatoes and onions. Add chopped dill.
5. From the resulting mass, make cutlets and bread them in breadcrumbs.
6. In preheated oil, fry the patties in a frying pan on both sides until golden brown for 5 minutes on each side with medium heat.

Lean cabbage cutlets - this is a dish that is simply impossible to spoil. And you can supplement the recipe with any ingredients like potatoes, mushrooms, seafood. It is important to choose high-quality cabbage, and it can be of any kind: white, red, Beijing, Brussels, colored.

Ingredients:

• Cabbage (any grade) - 1 kg
• Semolina - 0.5 tbsp.
• Wheat flour - 0.5 tbsp.
• Onions - 1 pc.
• Garlic - 1 clove
• Breadcrumbs - 150 g
• Salt - 1 tsp
• Vegetable oil - for frying

Step by step cooking:

1. Cut cabbage in parts and boil in salted water for 10 minutes. After grind in a meat grinder or blender.
2. Also, pass through a meat grinder or beat the peeled onion and garlic with a blender.
3. Combine the mashed cabbage with the onion mass and put the chopped herbs.
4. Pour flour and semolina to the products and knead the minced meat.
5. Form the patties and roll them in breadcrumbs.
6. Fry them in a frying pan in vegetable oil on both sides for about 3-5 minutes until golden brown.

Bright, fragrant and tender orange carrot cutlets are a light and healthy dish with an extraordinary pleasant taste. They will decorate any table and are quickly absorbed by the body, while saturating for a long time. It turns out very tender and does not fall apart when frying.

Ingredients:

• Carrots - 500 g
• Manya Krupa - 60 g
• Breadcrumbs - 6 tbsp
• Garlic - 2 cloves
• Ground paprika - 1 tsp
• Salt - 2 pinches
• Ground black pepper - a pinch
• Vegetable oil - for frying
• Drinking water - 3 tbsp.

Step by step cooking:

1. Peel and dice the onion. After frying in a pan in vegetable oil.
2. Add salt, pepper, paprika to the onion.
3. Peel and chop the carrots with a food processor or rub on a fine grater.
4. Combine carrots with onions. Pour semolina and pour water.
5. Put the mass in a pan and simmer for 5-7 minutes, stirring constantly until thick.
6. Add chopped garlic to the minced meat and form small meatballs, which are crushed in breadcrumbs.
7. In a frying pan, heat the vegetable oil and fry the cutlets on both sides in vegetable oil until a crispy crust forms.

Potatoes are very tasty in any form, including and in cutlets. There are many recipes for potato cutlets, but in this review we will devote a lean version. Such a dish can be prepared either only from potatoes, or with the addition of other products.

Ingredients:

• Potato - 6 pcs.
• Onions - 1 pc.
• Vegetable oil - for frying
• Flour - 2 tbsp.
• Semolina - 2 tbsp.
• Salt - 1 tsp
• Black pepper - a pinch

Step by step cooking:

1. Peel and boil the potatoes in salted water until tender. After shake the tubers to a puree consistency and leave to cool.
2. Peel, chop and pass onion in vegetable oil.
3. Combine the potatoes with onions and pour the semolina. Stir and leave the minced meat for 5 minutes. After form the oval cutlets.
4. Pour the vegetable oil into the pan and heat. Spread the patties and fry them on both sides until golden brown.

For the preparation of vegetarian lean buckwheat cutlets, expensive products and a minimum of time will be required. The recipe is quite simple, while the resulting cutlets are delicious, both hot and cold.

Ingredients:

• Buckwheat groats - 300 g
• Onions - 1 pc.
• Garlic - 2 cloves
• Dill - a bunch
• Breadcrumbs - 100 g
• Salt - 1 tsp
• Ground pepper - a pinch
• Vegetable oil - for frying

Step by step cooking:

1. Sort buckwheat porridge by removing pebbles and garbage. Wash and boil until cooked in salted water. Place it in a blender and grind to a paste consistency.
2. Peel and chop the onion and garlic in a frying pan in vegetable oil.
3. Wash the dill and chop finely.
4. Combine buckwheat paste, onion frying and greens. Mix the products thoroughly and form patties that are bread crumbs.
5. Lubricate the baking sheet with a thin layer of oil and lay out the patties. Bake them in the oven until golden brown at a temperature of 180 degrees for half an hour.

Video recipes:

I cook lean cutlets from a wide variety of products. Cutlets from cabbage, from potatoes, from buckwheat, from 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 in the oven.

Products for the manufacture of lean cutlets need the simplest. And as a result, you can get a tasty and satisfying dish, although not delicious. But we should not forget that the time of fasting is not intended to overeat, but to be cleansed.

I have already described many recipes for vegetarian soups and salads. You can see these recipes in the Meatless section. And today's selection of delicious recipes for meatballs for those who fast and generally monitor their health. Choose any 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 superfluous to be like my grandmother   The recipe is very simple and the products are the most ordinary.

What is needed:

Cooking:

1. Boil carrots in salt water until half ready. I drain the water and let the carrot cool.
2. I clean the carrots and rub on a coarse grater. Add sugar, and preferably honey. Pour half the semolina and mix well. I let the minced carrot stand for five minutes, so that the semolina absorbs excess juice and the patties do not fall apart.
3. Begin to sculpt cutlets. Roll them in semolina.
4. I heat the frying pan with a small and fry the cutlets on both sides.

Lean carrot cutlets are ready. Useful and sweet. Very tasty with

The most delicious recipe for Greek people

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

What is needed:

Cooking:

1. I wash buckwheat and boil in salt water. While boiling buckwheat I prepare vegetables. I clean my potatoes and onions. Finely cutting a bunch of greens. Finely chop the onion and fry in a pan with the addition of vegetable oil. Potatoes on a coarse grater.
2. I pour fried onions and grated potatoes into boiled buckwheat. I pour the chopped greens there and squeeze the garlic cloves through the press. Add salt, pepper and spices. Mix well and crush a little more with a pusher. It turns out pretty viscous homogeneous stuffing.
3. I put the pan on the fire and pour a little oil. I dip my hands in water and begin to sculpt cutlets. Roll them in flour if you want, but I do not.
4. Fry the patties 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!

Buckwheat cutlets with lean mushrooms

In this video from the channel "Ksyushina cuisine" we will see a recipe for Greek people with mushrooms. This is already aerobatics among 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 much of everything tasty was prepared not just without meat, but without any animal products at all. Then for the first time I thought that probably in vain we consider all vegetables and cereals only as a supplement, a side dish, to meat dishes.

Lean Potato Cutlets with Green Peas

Lenten potato patties are not tricky to prepare and will not require much time and effort. Mashed potatoes are considered here as the main ingredient. You can make potato patties with cabbage, rice, and hercules. Today I cook lean potato patties with green peas. Everyone has a set of products.

What is needed:

  Cooking:

1. I clean the potato and mine. I put it in mashed potatoes.
2. I chop the onions very finely and fry them in vegetable oil.
3. Knead peas with a fork. You can grind in a blender into porridge - as you wish.
4. The potatoes are cooked. Knead it in mashed potatoes and add peas and fried onions.
5. Constantly mixing, sprinkle flour with spoons to make a viscous dough.
6. Form small cutlets. If you make big cutlets, then it’s hard to turn them over.
7. Bread rolls in flour. You can roll in breadcrumbs and semolina.
8. I fry cutlets on two sides in a hot frying pan with oil. I turn it over with a spatula to immediately grab and flip the whole patty. They are soft and can fall apart.

Well, rosy potato patties are ready. Serve them with or mushroom sauce.

Lean Potato Zrazy with Mushrooms

Still such potato patties are made with fillings and they are called zrazy. Here is a recipe for lean mushrooms from the Lana San channel.

Speaking of lean cutlets, it is impossible to miss the recipe for oat cutlets. I prepare them not only in fasting, but also simply on fasting days.

Hercules oat cutlets

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

What is needed:

  Cooking:

1. Oatmeal in a large bowl is poured with boiling water. Cover with a lid. Let the oatmeal for 10 minutes brew and swell. And while we take up vegetables.
   
2. I clean the onions and potatoes and mine. Potato and onion tru on a grater. I could not resist and rubbed another carrot for a change)
3. Hercules is already tired. I pour grated potatoes, carrots and onions into a bowl with hercules.
   
4. Now salt, pepper and squeeze garlic through a press. I mix it very carefully, and begin to sculpt cutlets. Immediately put them on a hot frying pan with vegetable oil. When fried on one side, gently turn over with a spatula and fry on the other side.

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

   Delicious Fishcake Recipe

   For these cutlets, I take two varieties of fish - pink salmon and pollock. You can buy ready-made fish fillets, but my fish is fresh. These marble cutlets of unusual taste. Cooking will require some effort, but when you try it, you will realize that you tried not in vain.

   What is needed:

     Cooking:

   1. Pollock mine and cleanse the bones. Twist in a meat grinder by half. I also clean the red fish from the bones and cut into small pieces and add it to the meat.
   2. I chop the onion very finely and send it to the minced meat. Salt, pepper and pour half a glass of semolina there. Mix well and let stand for 20 minutes to swell semolina.
   3. I'm starting to shape cutlets. You can roll them in flour, semolina or bread crumbs - as you wish. Meanwhile, the oven is already turned on at 200 degrees and is warming up.
   4. I pour the sunflower oil on the sheet and put the patties not too close to each other. The oven has warmed up, I send a sheet of meatballs there.
   5. It's time to do the sauce. Pour 3 tablespoons of flour into a bowl and constantly stirring, pour a large mug of water 330 ml. Add tomato paste, salt, pepper. Any spices you like can be added at this point.
   6. The cutlets in the oven have been fried for 30 minutes. Gently pour the whole tomato sauce onto the cutlet sheet. And again in the oven for about 10 minutes. So that the sauce only boils. I turn off the oven and let the patties still sweat in the sauce.
   7. I serve on the table, sprinkled with finely chopped herbs and a side dish of pickled vegetables.

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

   Lean cutlets can be prepared not only from fish. Here is a recipe for squid cutlets from the channel "Bald Cook"
   

   Lenten squid cutlets (video)

   These are the meatless meatballs that we cook during fasting. As a side dish for lean cutlets, you can cook porridge, vegetables or a lean salad. Recipes Amazingly tasty and healthy. To everyone who cooked with us today, we wish you bon appetit! And fast on health!

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

Lean cutlets  I cook from a variety of products. Cutlets from cabbage, from potatoes, from buckwheat, from 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 in the oven. This selection of delicious lean cutlet recipes is for those who fast and generally monitor their health.

Cabbage cutlets

Instead of breadcrumbs, you can use semolina, and then the cutlets will turn out golden, as in the photo.

Ingredients:

• Cabbage - 1 kg;
• Semolina - 0.5 cups;
• Flour - 0.5 cups;
• Onions - 1 pc;
• Garlic - 2-3 cloves;
• Dill - 1 bunch;
• Breadcrumbs - 100 grams;
• Cooking oil for frying;
• Salt and spices to taste.

Cooking:

1. Cut the cabbage into several parts and dip in boiling salt water for 10 minutes;
2. Put the cabbage in a colander to drain excess water;
3. Pass the cabbage through a meat grinder and squeeze;
4. Finely chop the onion and herbs;
5. Stir vegetables; add spices;
6. Add semolina and flour, then mix again;

Buckwheat cutlets

If you wish, you can roll the cutlets before frying in breadcrumbs - this way they will get a delicious crisp, as in the photo.

Ingredients:

• Buckwheat groats - 1 glass;
• Water - 2 glasses;
• Potatoes - 2-3 pcs;
• Vegetable oil;
• Salt and spices to taste.

Cooking:

1. Boil buckwheat in the indicated amount of water;
2. Grate the potatoes on a fine grater and squeeze it;
3. Mix the ingredients, add spices and remember the potato;
4. Form the patties and fry them in vegetable oil.

Mushrooms cutlets

Lean cutlets of mushrooms and rice are very well combined with fresh vegetables. The photo shows an interesting idea of \u200b\u200bserving a dish.

Ingredients:

• Mushrooms - 400 grams;
• Raw rice - 0.5 cups;
• Bread - 2 slices;
• Carrots - 1 pc;
• Potato - 2 pcs;
• Onion - 1 pc;
• Garlic - 2 cloves;
• Cooking oil for frying;
• Salt and spices to taste.

Cooking:

1. Rinse the rice and cook the viscous porridge;
2. Grind mushrooms, bread and vegetables with a meat grinder;
3. Add spices and mix;
4. Form the patties and fry them in oil until golden brown.

Lentil cutlets

To make the color of lean cutlets look as delicious as in the photo, use red lentils.

Ingredients:

• Raw lentils - 200 grams;
• Onions - 3 pcs;
• Semolina - 0.5 cups;
• Cooking oil for frying;
• Salt and spices to taste.

Cooking:

1. Boil the lentils and mince them;
2. Finely chop the onion and fry it until golden brown;
3. Add spices, knead the dough on cutlets;
4. Fry the patties in oil until golden brown.

Oatmeal cutlets

To decorate the dish, you can use sprigs of greens, as in the photo, or a sauce of greens and lean mayonnaise.

Ingredients:

• Oatmeal - 1 cup;
• Potato - 1 pc;
• Mushrooms - 300 grams;
• Onions - 1 pc;
• Garlic - 2 cloves;
• Vegetable oil;
• Salt and spices.

Cooking:

1. Boil oatmeal or steam it with boiling water;
2. Grind mushrooms and vegetables with a meat grinder;
3. Add spices and knead minced meat for cutlets;
4. Form cutlets and fry them until golden brown in vegetable oil.

Potato patties

Garnish the dish with greens and lean mayonnaise, and it will look even more appetizing!

Ingredients:

• Medium-sized potatoes - 8 pcs;
• Green onions - 2-3 bunches;
• Parsley - 1 bunch;
• Flour - 2 tbsp. spoons;
• Breadcrumbs;
• Vegetable oil;
• Salt and spices to taste.

Cooking:

1. Grate potatoes on a medium grater and squeeze;
2. Chop greens;
3. Add flour and knead the dough on cutlets. The amount of flour depends on the type of potato, so add a little more if necessary;
4. Form cutlets, roll them in breadcrumbs and fry in vegetable oil.

Fish cakes

As a sauce for fish cutlets, you can use lean mayonnaise or ketchup, as in the photo.

Ingredients:

• Pollock or hake - 700-800 grams;
• Onions - 2 pcs;
• Rice - 2 tbsp. spoons;
• Dill or parsley - 1 bunch;
• Flour - 4 tbsp. spoons;
• Vegetable oil;
• Salt and pepper to taste;
• Breadcrumbs.

Cooking:

1. Peeled fish through a meat grinder;
2. Boil the rice to a viscous state and mash it with a spoon;
3. Chop greens;
4. Chop the onion;
5. Stir the ingredients;
6. Add flour, salt and spices and mix again;
7. Form cutlets, roll them in breadcrumbs and fry until golden brown.

Beet Cutlets

Beetroot patties, both in taste and in appearance, go well with greens and lettuce, as in the image.

Ingredients:

• Beets - 3 pcs;
• Semka - 100 grams;
• Garlic - 2 cloves;
• Greens - 1 bunch;
• Vegetable oil;
• Salt and spices to taste.

Cooking:

1. Bake beets in the oven or boil;
2. Grate it on a fine grater, add semolina, chopped garlic and spices;
3. Form the patties and fry them in vegetable oil until cooked.

Vegetarian Carrot Cutlets

To prepare carrot vegan cutlets, we need to stock the following products:

• grated raw carrots 2 cups;
• 1 large onion;
• 1 jar of canned beans;
• dried herbs (rosemary, thyme, basil) ½ tsp;
• black pepper to taste;
• vegetable oil for frying;
• whole grain flour 100 grams;
• 1 tsp salt.

Eggs are not used in lean cutlets; therefore, the role of “fixer” for our cutlets will be played by canned beans and flour. If you notice that the patties begin to fall apart when frying, add some more flour to the minced meat.

Cooking:

1. Strain the canned beans from the liquid and combine with grated carrots on a coarse grater. Add dried herbs and finely chopped onions. Stuff the minced meat with your hands. A more or less homogeneous mass should be obtained. Add flour, salt and optionally black pepper. Mash the minced meat with your hands one more time and let it stand for at least 15 minutes so that the mass “sticks” a little due to the flour.
2. Fry cutlets in well-heated vegetable oil until crisp on both sides. We form cutlets with slightly wet hands, each breading in flour or breadcrumbs before frying. After frying, pat each cutlet with a thick paper towel to remove excess oil.
3. Serve Vegetarian   carrot cutlets  You can with any vegetables and herbs, as well as salads or just boiled / baked / stewed vegetables. By the way, the patties themselves can also not be fried in oil, but baked in the oven, it’s more useful!

Cooking lean cutlets

  Ingredients:

• Large carrot - 1 pc.
• Large apple - 1 pc.
• Semolina - 1/3 cup
• Amaranth flour - 2 tbsp.
• Bran or semolina for breadcrumbs cutlet
• Cold-pressed sunflower oil - 1 tbsp.
• Salt - a pinch
• Cane sugar - 1 tbsp.
• Drinking water - 1/3 cup
• Olive oil for easy frying

My cooking method:

1. Three apple and carrots on a coarse grater
2. Bring the water to a boil, add the prepared carrots and apple there, add the butter, simmer for 5 - 7 minutes, remove from heat and cool a little
3. Add all other ingredients, mix
4. We form cutlets and bread them in bran
5. It turns out such semi-finished products
6. Tomim in a heated pan over low heat under a closed lid on both sides

Lean cutlets are ready!

We serve them immediately, then the crust is crispy, and inside the tender contents. Or after they have cooled down. With what you like best.

How to Make Delicious Bean Cutlets

Beans are a storehouse of vitamins, minerals and vegetable protein. But not everyone loves to cook and eat it. Cook delicious lean cutlets  from beans, and this dish will settle on your menu forever.

Ingredients for Lean Bean Cutlets:

• 400 g of white or red washed dry beans;
• 1 clove of garlic, crushed;
• green or onion, finely chopped;
• 4 tbsp. tablespoons of grated hard cheese;
• 1 tbsp. a spoonful of chopped fresh basil;
• 2 teaspoons grated lemon peel;
• 1 tablespoon of lemon juice;
• 1 teaspoon of paprika;
• 2 tablespoons flour or potato starch;
• 1 large egg, but it is possible without it if starch is taken instead of flour;
• ground crackers - a glass;
• cooking oil for frying;
• lemon slices and lettuce to decorate.

Cooking:

1. Pour the beans in a spacious bowl with cold water and leave it overnight.
2. Rinse and boil until soft.
3. Ready beans, garlic, onions, parmesan, basil, lemon zest and juice, pepper, grind in a food processor until a homogeneous mass.
4. Add flour or starch, an egg to the mass (an egg can be without it) and knead well until elastic.
5. Form cutlets with wet hands, breaded in ground breadcrumbs.
6. Fry on both sides until golden brown.
7. Give the patties a “rest” for 15 minutes, and you can serve it on the table, garnished with lemon and herbs. Read more:

How to cook mushroom patties

Mushroom cutlets will saturate your household no worse than meat. A real gourmet dish of cheap and affordable products! Champignons are suitable for this recipe.

Ingredients:

• minced mushroom prepared from ground fresh champignons - 500g;
• raw chicken egg - 2 pcs;
• semolina - 100g;
• onions - 1 pc.;
• vegetable oil for frying;
• flour - 2 tablespoons;
• pepper, salt - to taste;
• greens to taste.

  Cooking:

1. Combine minced mushroom, fried onions, raw chicken eggs and semolina.
2. Stir well until smooth.
3. Form cutlets, roll in flour.
4. Fry in a pan in vegetable oil.
5. Serve with sour cream.

Delicate and tasty vegetable cutlets

This is where a true paradise for culinary imagination and triumph of taste! Such lean cutlets can be prepared from one vegetable as well as combined. Cutlets potato, cabbage, carrot, beetroot, from zucchini and eggplant.

Ingredients:

• any vegetables - 1/2 kg;
• onions - 1-2 bulbs;
• raw chicken egg - 2 pcs. or mashed potatoes from 3 boiled potatoes;
• ground black pepper - 1/2 tsp;
• parsley greens;
• breadcrumbs or flour.

Cooking:

1. Raw vegetables are rubbed on a coarse grater, slightly salted and allowed to stand for a bit (5 minutes).
2. The juice is filtered through a sieve.
3. Add mashed potatoes or raw eggs.
4. If the forcemeat turns liquidy, you can add ground crackers, or semolina, for viscosity.
5. Roll the formed patties in flour and fry in vegetable oil.

Delicious lean cutlets made from cereals and without eggs

How to cook:

1. First, you need to cook thick viscous porridge from cereals.
2. Fry finely chopped large onion in vegetable oil.
3. Soak in a cold water a piece of bread (any), squeeze when it is well sour.
4. Mix everything, add spices for cutlets.
5. Roll the patties in flour and fry in vegetable oil until golden brown.

If you make such cutlets from wheat groats or buckwheat, it will be difficult to distinguish them from meat cutlets both in appearance and in taste! Cheap and satisfying!