How to cook vegetable cutlets in a frying pan, in the oven and steamed. Vegetable cutlets - a delicious diet How to steam vegetable cutlets

Do you agree that any diet program must be tasty? And it is right. After all, constant infringement of oneself in all taste preferences can lead to depression. Today we will talk about vegetable cutlets. This is a healthy and tasty vegetarian dish, which is quite often found in the kitchens of many housewives.

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Vegetable cutlets, photo

Vegetable cutlets, recipes

In fact, the number of recipes for preparing this original dish is growing every day. And this is not surprising. Vegetable cutlets are prepared very quickly and do not require special expenses. Almost always, you can easily find the main ingredients for lean cutlets in your kitchen. Let's look at the recipe for the most popular versions of this dish.

Steamed vegetable cutlets made from peas

Product composition:

• 500 grams of peas;
• 100 grams of semolina;
• 2 medium onions;
• vegetable oil;
• 3 tablespoons of premium wheat flour;
• spices to taste;
• 2 eggs.

Cooking instructions:

1. Boil semolina porridge and peas until tender.
2. Mix the peas and semolina thoroughly and mash with a fork until smooth.
3. Chop the onion, fry and add to the resulting mixture.
4. Add flour, spices, eggs and mix everything.
5. Form medium patties and carefully place them in the steamer. Cooking time is approximately 20–30 minutes.

It is best to serve pea cutlets hot with herbs and sour cream. They turn out aromatic and very tasty. This recipe is also suitable for baking in the oven and frying in a pan.

Vegetable cutlets in the oven from cauliflower

You will need:

• cauliflower, 1 medium head;
• egg, 1 piece;
• breadcrumbs;
• 2 tablespoons flour;
• spices.

Recipe:

1. Disassemble the cabbage into small inflorescences and boil in salted water until half cooked, let cool.
2. Chop the cabbage and add the egg, flour, and spices. Mix thoroughly.
3. Form cutlets from the resulting mixture, rolling each one in breadcrumbs.
4. Place the cutlets on a baking sheet heated with oil and bake until done. Don't forget to turn the cutlets on both sides sometimes.

Vegetable cauliflower cutlets go perfectly with fresh salads and various white sauces.

Vegetable cutlets in a slow cooker made from potatoes and rice

To prepare this dish you will need the following ingredients:

• one multi-cup of rice;
• 3 medium potatoes;
• one medium carrot;
• bulb;
• vegetable oil;
• spices to taste;
• greenery;
• 1 egg.

How to cook:

1. Pour the washed rice into a multi-cooker pan and fill with 5 multi-cups of water.
2. At the same time, place the steamer on top of the rice and evenly place the quartered potatoes there.
3. Select the “Steam Boiler” function and wait until the program finishes (approximately 30 minutes).
4. Mash the steamed potatoes with a fork and add rice to it, mix everything very thoroughly.
5. Using the “Frying” program, sauté the onions and carrots until golden brown and combine the frying with the previously obtained minced meat.
6. Add herbs, egg, spices.
7. Turn on “Frying” and when the oil is hot enough, place small cutlets in a multi-cooker frying pan with a tablespoon.
8. Frying time is approximately 10 minutes.

Vegetable cutlets made from potatoes and rice are tender and very juicy. Prepare for them tomato sauce according to your taste and serve as a separate dish slightly cooled.

Vegetable cutlets, reviews

This wonderful dish has two undeniable advantages - speed of preparation and low calorie content. Therefore, vegetable cutlets, of which there are countless recipes with photos on the World Wide Web, will appeal to everyone who wants to lose weight or reduce the meat content in their diet. But before you start preparing these wonderful delicacies, check out a few tips from housewives experienced in this matter:

1. To ensure that the cutlets are lean and tender in taste, do not exceed 180 degrees when baking and use parchment instead of butter.
2. Be sure to wet your hands cold water when forming the cutlet. This will greatly simplify and speed up the cooking process.
3. If you use a frying pan for frying, then after a crust has formed on both sides, cover the cutlets with a lid, add a little water and simmer over low heat. In this case, your dish will be juicy and soft.

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Vegetable cutlets are one of the simplest and healthiest dishes with which you can diversify your diet and children's menus. They will also be an excellent addition to meat dishes. There are a lot of options for such cutlets; they can be made from almost any vegetable.

Diet recipe

This low-calorie vegetable cutlet recipe is suitable for those on a diet. These cutlets can be safely given to children.

Products:

• 350 g cabbage (white);
• 1 egg;
• 100 g carrots;
• 120 g onion;
• If desired, you can add 10 g of any greens.

Time required: 40 min.

Calorie content per 100 g: 42 kcal.

The egg is boiled and shelled. Carrots and onions are peeled, washed and cut. The egg is also cut into cubes. Place the egg, carrots and onions in a blender container and blend until pureed.

Also in a blender, but separately from other vegetables, chop the cabbage (but you can just chop it very finely with a knife so as not to overdo the chopping).

The cabbage is mixed with the rest of the rolled vegetables, and small cutlets are formed from the vegetable mass with your hands. Fry them in a frying pan (it is better to choose dishes with a non-stick coating so as not to use oil) in turn on each side. The stove needs to be turned on at a low temperature. The readiness of the cutlet is determined by the cabbage - it will become soft.

The dish can be sprinkled with chopped herbs.

Cutlets with cabbage, carrots and semolina

Another recipe for a low-calorie dish is cutlets made from vegetables and cereals.

Products:

• 200 g white cabbage leaves;
• 100 g carrots;
• 2 eggs;
• 50 g plant. oils;
• 60 g semolina;
• 3 g each of salt and pepper;
• 3 tbsp. l. breadcrumbs for breading.

Production time: 1 hour.

Calorie content per 100 g: 187 kcal.

Cabbage leaves are washed and cut into thin strips. The carrots are peeled, washed and coarsely grated. Turn on the stove (the temperature is set to medium), put a pan of water on it (about 1.5 cups), add oil, add carrots and cabbage. Close the lid and wait until the cabbage becomes completely soft. You need to stir the vegetables periodically. It usually takes 20 minutes for the cabbage to be ready.

After the cabbage is ready, gradually add semolina to the vegetables, while constantly stirring the liquid with a spoon. Reduce the temperature and cook for 10-15 minutes.

Cook over low heat for about 10-15 minutes, so that the semolina is completely boiled. After the semolina is ready, cool the mixture, break eggs into it, add salt and pepper. Form cutlets and roll them in breadcrumbs.

Then fry in a frying pan with vegetable oil on each side until a light brown crust is obtained.

Cutlets with rice and vegetables

This recipe is interesting because it uses harmonious combination mushrooms and vegetables. Rice makes the dish very filling.

Products:

• 100 g canned champignons;
• 1 piece of onion, carrot, zucchini;
• 1 tbsp. rice (white, long or round grains);
• 1 egg;
• 2 tbsp. l. volume. pasta and low-fat sour cream;
• salt to taste.

Time required for cooking: 1 hour.

Calorie content per 100 g: 89 kcal.

Mushrooms, onions, zucchini are finely chopped. You can also grate carrots using a fine grater. Rice is mixed with mushrooms and vegetables, egg and salt are added, and everything is mixed again. A small amount of water is boiled in a saucepan and balls made from rice and vegetables are placed in it.

Add sour cream and tomato paste there and stir the water. Simmer the cutlets under the lid for 10-15 minutes.

Beet cutlets with carrots

Beets contain many useful substances that are perfectly preserved in cutlets made from them.

Products:

• 2 pcs. beets (take not very large ones);
• 1 piece each carrots, onions, eggs;
• 2/3 tbsp. crushed crackers;
• 2 cloves of garlic;
• rast. any oil for frying;
• salt and pepper.

Cooking time: 2 hours.

Calorie content for 100 g: 90 kcal.

Boil the beets until tender. Onions and carrots are chopped with a knife or using a grater, garlic is crushed or grated finely. Carrots with onions and garlic are fried in oil for 5 minutes. Allow the boiled beets to cool, remove the skin and grate.

Beets, carrots with onions, egg, semolina (raw) and salt and pepper are mixed in a bowl. Set aside for 10 minutes, then roll vegetable cutlets made of carrots and beets on all sides in breadcrumbs and fry in a frying pan for 5 minutes on each side.

Vegetable cutlets

The oven preserves the beneficial properties of vegetables well, and cutlets cooked in it turn out to be less caloric.

Products:

• 200 g each of cabbage and carrots;
• 300 g potatoes;
• 100 g onion;
• 70 g sifted wheat flour;
• 150 g long grain or round rice;
• 2 cloves of garlic;
• 1 tbsp. l. rast. oils;
• 2 g salt.

Time it takes to cook: 1.5 hours.

Calorie content per 100 g: 121 kcal.

Chop the onion and carrots, fry a little in oil. Mix onions, carrots, finely chopped cabbage and grated coarsely raw potatoes. Add rice (not cooked, but washed), then stir.

The mass is mixed, salted and set aside for half an hour. Then cutlets are made from vegetables with rice, rolled in flour and laid out on a baking sheet, which should be greased with oil. You need to cook cutlets with vegetables in the oven for half an hour (at 180 degrees).

Read how to make tender snacks

shrimp rolls

Try this dish.

Take note of the recipe for juicy cottage cheese with semolina in the oven or in a slow cooker.

You will find the recipe for delicious and juicy squid cutlets here.

Cutlets with zucchini, onions and meat

You can also add more vegetables to meat cutlets. Then the taste of a familiar dish is revealed in a new way.

Products:

• 450 g mixed pork and ground beef(not too fatty);
• 1 zucchini;
• 100 g onion
• 1 tbsp. spoon of any plant. oils;
• 1 tbsp. decoys.

Cooking time: 1 hour.

Calorie content for 100 g: 200 kcal.

Wash the zucchini, cut off the peel, and grate it (removing large seeds first). Grind the onion in a blender or meat grinder. Add zucchini, semolina (raw), salt, and onion to the minced meat. Make meat cutlets with vegetables and fry them for 5-7 minutes with vegetable oil, turning them over to the other side in the middle of the process.

Making Delicious Steam Balls

Steamed vegetables are very tender and retain more useful properties than when frying. And the meat will not be so heavy on the stomach. Therefore, we suggest you prepare chicken cutlets with steamed vegetables.

Products:

• 500 g chicken fillet;
• 2 pcs. onions and zucchini;
• 0.5 pcs. sweet pepper;
• 1 egg;
• 4 stalks of green onions.

Time to make cutlets: 1 hour.

Calorie content for 100 g: 90.5 kcal.

Onions, zucchini, peppers are peeled and cut into small cubes. Green onions are also finely chopped. The meat is mixed with onions in a blender. Then combine with the rest of the products (the egg is added raw). Roll the resulting minced meat into balls and place them on the grill of a multicooker or steamer. Cooking time depends on the machine model. Usually it does not exceed 40 minutes.

Vegetable cutlets are easy to prepare, and there should be no difficulties in making them. All products used in the preparation of this dish must be fresh and not spoiled. Vegetables must be washed thoroughly and, if necessary, peeled.

To make it easier to roll balls of minced vegetables and to prevent them from sticking to their hands, housewives usually moisten them with cold water. Too much big size The cutlets may fall apart or collapse during frying or boiling, so it is better to make them medium.

The crispy crust makes the cutlets more beautiful. For it to appear, you need to roll them in breadcrumbs and semolina. Flour is suitable for these purposes when baking a dish in the oven.

Interesting flavor combinations can be achieved by using fresh herbs when preparing cutlets. Don't be afraid to try different combinations of vegetables to create a new and interesting dish. For cutlets, in addition to those already indicated in the above recipes, you can use vegetables such as turnips, broccoli, cauliflower, pumpkin and many others.

When serving, you can decorate vegetable cutlets with herbs, serve them with sour cream, yogurt, nut or mustard sauces.

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Soy cutlets

Appetizing soy cutlets will satisfy your stomach no worse than meat cutlets!

Bean cutlets

Magnificent Lenten cutlets that can be served on holidays.

Pumpkin cutlets

A very healthy and easy to prepare pumpkin cutlet recipe!

Mushroom cutlets

Juicy, tender and very appetizing! Pamper your family with some delicious food!

Draniki Mix

These pancakes made from potatoes, eggplant, paprika and onions will win everyone's heart!

Nut cutlets

If you don't like meat, then these nut cutlets are just for you!

Chickpea cutlets

Delicious vegetarian chickpea cutlets - just a fairy tale!

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Vegetable cutlets are really tasty if you cook them correctly. The main thing is to know the recipes and the secrets of their preparation.

What are the benefits of such food?

Vegetable cutlets can be prepared not only by those on a strict diet. This dish should be on the menu of all people who are trying to maintain a healthy diet. It is also advisable for people with various chronic diseases to eat dietary cutlets - this is a healthy and light food that provides the body with vitamins and does not require a lot of energy for digestion.

In addition, preparing this food does not take too much time and does not require expensive products.

You can change the recipe to your taste, using rice or semolina instead of buckwheat, and water instead of milk. You can also add various spices, garlic and onions to your food. And the finished food can be served with a variety of spicy or mild sauces that will highlight the special taste of the cutlets.

How to cook carrot cutlets?

The main secret of an appetizing dish is the taste of carrots, and not the cooking method.

There are several tips to help you choose juicy, tasty carrots, which will make a very tasty dish:

1. it should be strong, smooth, without bends or depressions;
2. the tops should be small - this means that the core of the root crop is also small;
3. choose medium-sized carrots - they absorb less nitrates than large ones;
4. a root vegetable with spots and cracks cannot be tasty;
5. growths on carrots mean that they have absorbed a lot of harmful substances.

For cooking, it is better to choose light orange carrots. To enhance the taste of the dish, the root vegetable should be peeled and grated not before cooking, but several hours before.

Many people believe that food tastes better if it is made from boiled carrots. Recipes dietary dishes from carrots, given below, you can change to your taste: vary the amount of salt and spices, changing flour to semolina, adding additional ingredients. Only by experimenting can you find the perfect carrot cutlet recipe for your family.

Recipe for carrot diet cutlets

You should take half a kilo of carrots, 50 ml of milk, two tablespoons of semolina, 1 egg and some breadcrumbs. First you need to grate the carrots, then put them in a saucepan, add milk and steam for 10 minutes. Then carefully pour in the semolina and mix. Then cover the saucepan with a lid and simmer the carrots and cereal for about 5 minutes. Then add the egg and salt to the mixture, mix and form cutlets, which should be dipped in breadcrumbs.

Recipe with flour

Grate half a kilo of peeled carrots on a coarse grater, mix with three eggs and salt. Add flour until the mixture becomes thick, like regular minced meat.

With cottage cheese and milk

Half a kilo of carrots needs to be cut into strips, this mass is placed in a pan and 100 ml of milk is poured.

Then the mixture should be simmered for about half an hour, after which it should be mixed with half a glass of semolina and allowed to stand for another 10 minutes.

When the mass has cooled, you need to add one egg to it, mix and form cutlets with a notch in the middle. At the same time, you need to mix 100 g of cottage cheese with one egg and three tablespoons of sugar. The curd mass is placed into the cutouts of the cutlets, after which the dish must be fried in butter.

With zucchini and flour

Grate two hundred grams of carrots and six hundred grams of zucchini. Finely chop some parsley and onion and mix with vegetables. Add two eggs and two tablespoons of flour to the mixture. After this, form balls and prepare the dish.

How to cook cabbage cutlets?

Cabbage cutlets are a delicious, appetizing dish that is easy to prepare. This dish can be used both as a main dish and as a side dish.

When choosing cabbage, be careful and follow our advice:

1. take small heads of cabbage - this way the whole cabbage will be used and will not dry out in the refrigerator;
2. do not take a vegetable whose leaves have clearly been cut off - that means it is stale and tasteless;
3. the base of the vegetable should not have a yellow or gray tint;
4. cabbage leaves should be hard and elastic;
5. There should be no black, brown or yellow spots on the vegetable.

Don't worry that tough cabbage leaves will be difficult to chew. Just remember the cabbage well with both hands after slicing. You can prepare simple or carrot-cabbage dishes from cabbage leaves. This vegetable also goes well with zucchini, eggplant, and squash.

Carrot and cabbage cutlets

Two hundred grams of carrots should be grated on a coarse grater, and the cabbage should be finely chopped.

Mix the vegetables in a saucepan, pour in 100 ml of cream and simmer for half an hour, stirring.

Then add two eggs to the mixture and add semolina until the mixture becomes thick and add salt. You can begin to form the cutlets when the mixture has cooled a little and swelled.

Dietary cabbage cutlets

Finely chop a pound of cabbage, place it in a saucepan, add two tablespoons of vegetable oil, and simmer a little over low heat. There is no need to add water - the cabbage will give a lot of juice and it will be tastier. After 25 minutes, add two tablespoons of semolina to the pan, add 100 ml of water and stir. After 10 minutes, add salt and let the mixture cool. Then form cutlets, dip them in breadcrumbs and fry.

Recipe for cabbage cutlets

Half a kilo of cabbage should be finely chopped and simmered for vegetable oil. Then mix the cabbage with three tablespoons of buckwheat and an egg, add salt and squeeze the juice of two garlic cloves into the mixture. Form the mixture into balls and fry until crispy over low heat. This food can be served with mushroom, sour cream, or cheese sauce.

Cutlets in chicken broth

Half a kilo of cabbage must be washed and cut. Pour 100 ml into a saucepan chicken broth and 500 ml of milk, salt. In this liquid, the cabbage should be boiled until soft, after which you should pour a spoonful of semolina into the pan and cook for another 10 minutes. Add two eggs and spices to the resulting mass. Make balls from the mixture and roll them in breading.

With tomato paste and herbs

Grind a pound of cabbage in a blender and then simmer with a spoon tomato paste about 10 minutes. Then add two chopped zucchini to the pan and simmer until tender. While the vegetables are cooking, cook a glass of rice until sticky, then mix with the vegetables and add two eggs. Form balls from the mixture.

How to cook buckwheat cutlets?

Diet cutlets made from vegetables are tasty, but they are low in protein. Therefore, it is advisable to prepare buckwheat dishes by mixing porridge with fish, vegetables, and meat. The lowest calorie ones will be vegetable cutlets with buckwheat.

They have a pleasant taste, crispy crust and amazing aroma. And what is important when dieting is that this food provides the necessary substances for hair, nails and skin. Therefore, your appearance will not deteriorate at all due to your diet.

Buckwheat dietary cutlets

First you need to boil the buckwheat so that you get about two glasses. You should also grate three raw potatoes and one carrot. Mix the porridge with grated vegetables, salt the mixture, add dill and parsley to it. Form the mixture into balls and fry the buckwheat cutlets in vegetable oil until crusty.

With carrots and onions

Chop one large onion and one carrot and fry in vegetable oil. Mix two glasses of boiled buckwheat with vegetables, break one egg into the mixture, add salt. Form balls and fry them until a crust forms.

As you can see, diet food is a tasty, varied diet. Making a mouth-watering meal is easy, and best of all, the fancy side dishes are inexpensive.

Recipes for vegetable cutlets can diversify the daily menu, making it balanced, nutritious and extremely tasty. To prepare the main dish, you can use zucchini, cauliflower and white cabbage, beets, carrots, beans, and peas. Cutlets made from ordinary onions are delicious and completely unusual - they attract with an appetizing golden crust and a pleasant aroma. Lentil cutlets add variety to your diet and are very healthy for men.

The five most commonly used ingredients in recipes are:

From classic potato balls stuffed with... fried mushrooms no one can refuse! Preparing vegetable cutlets couldn't be easier. They can be the basis for veggie burgers. Children love them for their light and pleasant taste and appetizing aroma, and adults love them for their low calorie content and ease of preparation. Vegetable cutlets are an excellent addition to meat and fish dishes, hot dishes and cereal porridges. This is a suitable food during fasting and dieting.

Steamed vegetable cutlets - healthy and tasty food, not only for children, but also for adults. You can adjust the ratio of vegetables in the recipe at your discretion. In principle, the composition of vegetable cutlets can be varied and adjusted to suit your taste. It is advisable to eat vegetable cutlets immediately after cooking - with sour cream or other sauce.

To prepare steamed vegetable cutlets, take the following ingredients.

Wash and peel all the vegetables specified in the recipe. Cut into small pieces. Fill with hot water and put on fire. Cook until soft over low heat, after boiling - about 10-15 minutes.

Place the cooked vegetables in a colander, let the excess water drain and cool.

Grind with an immersion blender.

Add chopped garlic, chicken egg, spices, semolina. Stir until smooth.

Add grated hard cheese and chopped green onions to the vegetable mixture. Stir. Leave for 20-30 minutes.

The cutlets can be formed with wet hands or using a round cookie cutter. Place on a steam rack or ovenproof dish. To steam vegetable cutlets, use a double boiler or a multicooker with a steamer function. Lower the dish with the preparations onto the steam rack. Close the lid tightly. Run the steam/vegetables program for 7 minutes. If you have a different technique, do everything according to the instructions.

For many, vegetable cutlets seem something unusual and not entirely appropriate in everyday nutrition.

However, this is a decent dish.

Based at least on the fact that vegetable cutlets are excellent for children's and dietary nutrition.

They will help solve the problem of what to cook during Lent or how to diversify the vegetarian table.

And for a regular breakfast, lunch, dinner, vegetable cutlets are great, becoming an alternative or addition to the usual dishes of meat, fish, and cereals. Moreover, a great variety of different options for tasty and healthy vegetable cutlets have been invented.

Basic principles of cooking vegetable cutlets

1. Cutlets can be made from various vegetables. The most beloved and common are potato and cabbage. Vegetable cutlets are also prepared from carrots, beets, onions, beans and peas, eggplants and zucchini, pumpkins and other gifts of nature.

2. The most saturated taste characteristics- cutlets fried in oil. At the same time, they are prepared both in the oven and steamed; these options will be more dietary.

3. Preparation principle - vegetables are chopped, mixed with salt, spices, raw eggs. Flour, semolina or breadcrumbs are added to strengthen it. Next they are fried or baked.

4. Vegetables can be used both raw and pre-cooked - this applies to eggplant, cabbage, and beets.

5. Vegetable cutlets can be prepared either based on one ingredient or by mixing different products.

Potato vegetable cutlets, or what to do with the remaining mashed potatoes?

These cutlets are prepared from mashed potatoes. A good solution if there was an excess of this dish and it was left over from a lunch or holiday table. To use ready-made puree for cutlets, you need to warm it up with a small amount of milk and knead it well. You can also specially prepare puree for the cutlets; with a fresh base, they will be more fluffy and lighter.

Ingredients

4 large potatoes

Bulb

Half a glass of milk

3 spoons of flour

Greens to taste

Oil for frying.

Cooking method

Boil the potatoes in salted water, make a puree from them with the addition of milk.

To make the cutlets more durable and not fall apart during frying, add an egg.

Add chopped herbs to chalk.

The onion can be put raw, finely chopped, or fried in oil.

Add two tablespoons of flour and knead the potato mixture. Try to make a cutlet. If the mass is too soft, add a little flour.

Fry the cutlets in a frying pan with butter, first rolling them in flour.

These cutlets are best eaten hot. Sour cream will go well with them, but the best option seasoning is mushroom sauce.

Vegetable cutlets from cabbage with semolina: tenderness in a golden brown crust

Cabbage cutlets have a pleasant, rather bright taste, a delicate texture, and can be enjoyed both cold and hot.

Ingredients

500 g fresh white cabbage

3 tablespoons semolina

3 tablespoons milk

Black pepper, cumin

Oil for frying.

Cooking method

Shred the cabbage thinly. It is better if it is young white or Chinese cabbage.

Place in a frying pan with oil and simmer over low heat.

When the cabbage has softened, add salt and pour in the milk.

It is enough to simmer young tender cabbage for about ten minutes, if it is tougher, longer.

The moisture should not completely evaporate.

Turn off the stove and add semolina, mix well.

Cool until warm, beat in eggs, add spices.

Form cutlets and roll in semolina and fry in oil.

Carrot and beet cutlets: simple vegetable joys

Carrot cutlets, and even more so beets, seem like a confusing dish. On the one hand, this is not a dessert, on the other hand, vegetables are initially sweet. In fact, carrots and beets make delicious cutlets that can be used as an independent dish, or as a side dish for meat or fish.

Ingredients

500 g beets or carrots or both vegetables in any proportion

1 onion

2 tablespoons semolina or flour

2 cloves garlic

A teaspoon of lemon juice - optional

Black pepper

Oil for frying.

Cooking method

Boil beets and carrots whole and grate them or chop them in another way.

Add chopped onion and garlic, ground black pepper.

Add salt and sprinkle with lemon juice so that the cutlets are not too bland. However, you can do without this.

Add semolina or flour and let stand.

Make round, flattened cutlets and fry in hot oil, first rolling them in semolina or flour.

Vegetable cutlets “prefabricated”

This recipe combines several different vegetables. Together they give a pleasant taste to a slightly crispy vegetable dish with different shades. If desired, you can introduce some other vegetables or replace some with others. The recipe is basic and leaves room for creativity.

Ingredients

200 g zucchini - preferably young with tender skin

200 g eggplants

2 large potatoes

1 onion or green onion

Black pepper

Breadcrumbs

Vegetable oil.

Cooking method

First you need to prepare the vegetables. Eggplants require the most time. They need to be baked in the oven with the skin on. Then peel and chop - mash with a fork or chop in a blender.

Boil the potatoes until full readiness, drain the water, leaving a couple of spoons. Pound with a masher or use a blender assistant.

Grate the zucchini. If you choose a small one, you will have a more homogeneous mass. If you rub on a large one, you will feel pieces of vegetables. You can also grind it in a blender.

Finely chop the onion. You can fry it a little with a little oil. If more is required dietary option, then put it raw. If you have green onions, just chop them finely.

Mix all the vegetables, add salt and pepper. Break the eggs there. Using breadcrumbs, bring the mixture to a soft minced state.

Make cutlets of any shape, and then, roll in breadcrumbs, fry in a frying pan with hot oil.

Cutlets from different vegetables: a delicious mix in the oven

Vegetable cutlets can be cooked not in a frying pan, but in the oven. This will make them more dietary. Cutlets in muffin tins or the like will be especially attractive to children. And the healthy ingredients will make them a dish of proper nutrition.

Ingredients

Half a medium zucchini

Large potatoes

2 carrots

1 onion

1 piece bell pepper

1 clove of garlic

50 g hard cheese

2-3 tablespoons flour

Dill and black pepper to taste

Cooking method

Grate potatoes, carrots, and zucchini on a fine grater. Add salt and place in a sieve or colander to drain excess moisture.

Bow and bell pepper Finely chop, crush the garlic.

Grate the cheese also on a fine grater.

Mix all ingredients.

Divide the mixture into molds and place in the oven for 20-30 minutes.

Let cool slightly and remove from the molds.

You can use a large baking sheet, then you just need to spread the mass evenly and bake, after cooling, cut.

These vegetable cutlets-muffins can easily be frozen and stored in the freezer. You can prepare them for future use and take them out as needed.

Vegetable, hearty, protein: recipe for pea cutlets

Legumes are also classified as vegetables. You can make delicious cutlets from them. Their advantage is satiety, as well as great content squirrel. Therefore, such a dish can successfully replace meat in the diet of adults and children. For cutlets, soybeans, lentils, beans, and peas are used. Let's talk about pea cutlets.

Ingredients

300 g dry peas

50 g dry semolina

2 medium onions

Black pepper

Oil for frying

Flour or breadcrumbs.

Cooking method

Wash the peas and cook until tender without pre-soaking.

To speed up the process, add cold water little by little.

At the end of cooking, add salt.

Five minutes before the end, carefully add semolina, stirring constantly, as when preparing semolina porridge.

Fry the chopped onion in oil and add to the porridge.

When the mass becomes warm, add a little flour or breadcrumbs and mix well.

Roll in flour or breadcrumbs, fry on both sides in oil.

You can place this mixture on a greased baking sheet and bake in the oven for 10 minutes instead of frying.

Steamed vegetable cutlets

Vegetable cutlets are steamed. It's quick and easy. This dish is suitable for people with digestive problems, when oil and other methods of cooking are excluded. Steamed vegetable cutlets are suitable for feeding small children. Prunes will add a piquant taste, but this product can be omitted if desired.

Ingredients

1 carrot

1 medium beet

1 onion

1 large or 2 medium potatoes

Several prunes

2 tablespoons semolina

Greens optional.

Cooking method

Bake potatoes in the oven or boil them in their skins. Peel, crush.

Soak prunes in hot water, dry and chop.

Grate carrots and beets on a fine grater.

Cut the onion into small cubes.

Mix the ingredients, add semolina, salt, add chopped herbs, leave for 15 minutes for the semolina to swell.

Form cutlets and place on a greased steamer rack. Cook for 20-30 minutes.

Secrets and tricks of cooking vegetable cutlets

Unusual at first, vegetable cutlets, after cooking, often become a regular dish in the family. A real lifesaver in times of economy, which is important for many. Vegetable cutlets will be tasty, healthy, and easy to prepare if you follow certain tricks.

To prevent the vegetable cutlets from falling apart when frying, add an egg to them. However, this is not enough. It is important to mix the minced meat very well. Form the cutlets with wet hands, squeezing the pieces of minced meat well.

If you want a golden brown crust, be sure to roll the cutlets in semolina or breadcrumbs.

To prevent the cutlets from becoming saturated with excess oil when frying, it must be well heated. However, not in excess, otherwise the semolina or flour will start to burn. There is a simple way to determine the condition of the oil. Add a tiny pinch of flour to the hot oil. If it sinks, the oil has not yet warmed up. If it starts smoking, it's overheating. If the flour sizzles and seems to foam, it’s time to put the cutlets in the frying pan.

The less time vegetable cutlets are cooked, the more vitamins are retained in them. In addition, carrots, cabbage, and beets are edible raw, so it’s better to almost fry them than to overcook them in a frying pan and kill them all. useful material source vegetables.

It’s better to make small vegetable cutlets - it’s easier to turn them over in the pan, and there’s less chance of breaking them.

Sour cream sauce and herbs are a great addition to any vegetable cutlets. You can use various other sauces and seasonings.

Almost all vegetable cutlets can be eaten both hot and cold. They do not contain fat, so they do not have an unpleasant greasiness when cooling.

Bon appetit!

Steamed vegetable cutlets I cooked for myself and my daughter-in-law; our men prefer dishes that contain meat, so they did not take part in the meal process. Today we decided to enjoy a dish where there is no fat, that is, dietary. To cook these delicious cutlets you will need a steamer. I have a separate steamer, but I wanted to try the “Steam” function in the multicooker. According to your taste, vegetable cutlets They resemble potato pancakes, since the recipe is dominated by potatoes, but only boiled ones. Minced vegetables when raw are very tender, but don’t let that fool you. During cooking, the cutlets will not lose their shape, I would say, on the contrary, they will become denser. TO this dish Sour cream is very suitable. This is such a tasty and healthy dish that I came up with. And my multicooker passed the tests with a plus.

For cooking steamed vegetable cutlets we will need:

• 2 large potatoes
• 1 carrot
• 1/2 head of small cabbage
• 1 apple
• 1 small onion
• Bell pepper and tomato optional
• 5-6 tbsp. flour
• Salt, pepper to taste
• Curry
• Sour cream

Chop all the vegetables ( can be grated).
Add salt, pepper, curry.
Add flour and mix well.
It turns out like this minced vegetable.

Let's prepare the steamer. Pour water into the multicooker bowl (approximately 0.5 liters).
We place a special tray on top of the bowl.

We form balls from minced vegetables and place them in a tray.

Close the multicooker lid and set the program “ON A STEAM” for 25 minutes.

After the sound signal, open the lid.
These turned out to be such delicious cutlets.

We take it out vegetable cutlets on a plate, decorate with greenery.

Pour sour cream over the dish and enjoy. Very tasty, very healthy!

BON APPETIT!

Illaria prepared steamed vegetable cutlets, and she really liked them. She cooked them in a double boiler; by the way, I have the same Tefal model, and I’m very pleased with it. The cutlets turned out simply wonderful, very tasty and appetizing. Many thanks to Illaria for taking the time to not only write a nice comment, but also send a photo!

This recipe is popular during Lent, which makes me very happy! My reader iriska prepared very tasty steamed vegetable cutlets, adding a little boiled buckwheat porridge to them. Great solution, I’ll definitely try it too! Thank you for the wonderful photo, which I will gladly publish!

And here is the first photo report of steamed vegetable cutlets from Maxim, who prepares them during Lent. This hostess made very appetizing cutlets, and the presentation was 5+. I’m very glad that Maxim trusted the recipe and she really liked the dish. And I really like the photo of delicious and healthy cutlets. Thank you for your hard work!