Hercules cutlets - useful! Delicious Hercules Cutlets with Vegetables, Liver, Minced Meat, Canned Food, Mushrooms and Cheese

Hercules cutlets - useful! Delicious Hercules Cutlets with Vegetables, Liver, Minced Meat, Canned Food, Mushrooms and Cheese

Everyone knows about the benefits of Hercules, but, alas, not everyone loves porridge from it.

We suggest you to make cutlets from hercules, which everyone will surely like.

Soft, juicy, and most importantly healthy cutlets will be a great addition to any side dish.

Hercules cutlets - the basic principles of cooking

Hercules cutlets are made according to the principle of cooking regular cutlets. Hercules poured boiling water and leave for some time, so that he absorbed the water. Here you should pay special attention to the amount of water. Pour the large rolled oats into the amount of liquid indicated on the package. Pour the small oat-flakes into a smaller amount of water so that the mince does not have the consistency of dough for pancakes. You can also use porridge from dinner or breakfast.

To make Hercules cutlets turned out to be dense, and an appetizing crust formed during frying, add a soaked loaf to the mince.

Mince seasoning with spices, add finely chopped onion and squeezed garlic.

To cutlets do not fall apart during frying, add the egg, flour or semolina in the minced meat.

Hercules cutlets can be cooked in fasting, in which case eggs are not added to the mince, but replaced with soaked and pressed bread or flour.

If you are not cooking in the post, you can safely add minced meat, liver or cheese to oat-flakes.

Sauce or sour cream is served to the rolled oats.

Recipe 1. Hercules cutlets


half a kilo of Hercules;

a pinch of black pepper;


a pinch of cooking salt;


70 ml of vegetable oil;

a glass of boiling water or broth;

100 g of flour.

Method of preparation

1. Pour the flakes of the Hercules into deep dishes and pour them with a glass of broth or boiling water. Leave to insist at least two hours. The longer the flakes are soaked, the softer the cutlets will be. It is better if you do it in the evening and leave the flakes overnight.

2. Clean and finely chop the onion. Chopped onions add to the flakes. Here we drive an egg. Salt, season with spices and mix thoroughly. 3. With the help of two spoons, form the patties and roll them down in flour. Put in a pan with hot oil and fry until golden brown on both sides. We spread the finished burgers on a paper towel. Then we shift on a serving plate and serve with sour cream.

Recipe 2. Juicy Hercules patties with yogurt and fish


800 g cod fillets;



half a bunch of dill greens;

black pepper;

half a cup of rolled oats;


115 grams of natural yogurt;

50 grams of flour.

Method of preparation

1. Peel and chop the onion in a blender. Add an egg to it and beat it into a fluffy mass.

2. Wash the cod fillet and dry with napkins. Cut the fish into small pieces. Add cod to the mixture of eggs and onions and continue to beat in a fluffy mass.

3. Slightly grind rolled oats in a blender, but do not bring them to a state of flour. Pour the oatmeal into the minced fish and mix thoroughly.

4. Rinse dill greens, shake off excess moisture and finely powder. Add greens to mince. Salt it, pepper and pour yogurt. If the stuffing turned out to be watery, add flour.

5. Form cutlets from minced meat, roll them in flour and fry in hot oil until appetizing crust on both sides. Serve the burgers with a side dish of vegetables.

Recipe 3. Hercules cutlets with potatoes and mushrooms


a glass of rolled oats;

vegetable oil;

a glass of cereal “5 cereals”;

one and a half glasses of drinking water;

three potatoes;

30 grams of parsley;

large onion;

three teeth of large garlic;

250 g of champignons;

ground black pepper;

7 g of finely ground salt.

Method of preparation

1. Hercules and flakes of “5 cereals” are poured into an enamel pan and pour boiling water over it. Cover with a lid and leave to infuse.

2. Peel the skins off the champignons and cut them into quarters. Peel the onion and cut it into small pieces.

3. In a frying pan with hot oil, spread the mushrooms and fry until the moisture evaporates, then add the onions and continue to fry, stirring, until rosy.

4. Peel the potatoes and rub it on a medium grater.

5. Add to the swollen hercules potatoes and onion-mushroom frying. Pepper, salt, squeeze garlic and put chopped parsley. Mix the stuffing with your hand until smooth. It should make a thick, sticky mass. 6. Use wet hands to make cutlets and fry them in hot oil until appetizing crust. Then reduce the heat, cover the pan with a lid and simmer the meatballs for another seven minutes. Serve burgers with fresh or canned vegetables.

Recipe 4. Hercules rolls with cheese


a glass of rolled oats;


200 ml of boiling water;

black pepper;

two eggs;

3 g of coriander;


two loaves of bread;

3 g of spirits;

clove of garlic;

50 grams of cheese;

A few branches of dill, cilantro and parsley.

Method of preparation

1. Hercules pour out in a suitable dish and fill it with boiling water. Cover and leave to swell for half an hour.

2. Put the peeled onion and garlic clove into the blender bowl, add the parsley and wash it all together. We shift the fragrant mixture in a bowl, where we will mix the stuffing.

3. Drain the grilled bread slices and grind it with the help of a food processor into crumb. Send it to the garlic-onion mixture, add the swollen oat-flakes, grated cheese and egg. All seasoned with coriander, salt, zira and black pepper. All mix and give the meat to insist that all ingredients are saturated with the aromas of spices.

4. Put the pan on the fire, pour vegetable oil into it and heat it. Take a tablespoon of minced meat and make a patty. Spread in hot oil and fry on both sides until golden brown. Serve patties with Tatar sauce or sour cream.

Recipe 5. Hercules cutlets with canned mackerel


jar of canned mackerel;

sunflower oil;

180 g Hercules;


onion head;

black pepper;


Method of preparation

1. Pour the oatmeal in a bowl, pour boiling water and leave for a quarter of an hour.

2. We open the can of mackerel, pour the liquid into a separate container. Lay out the mackerel on a plate, select the bones and knead the fish thoroughly with a fork.

3. We clean onions from a peel, we wash it, we dry and finely crumble with a knife.

4. Mix the swollen rolled oats with chopped onions and mackerel. Add the egg to this mixture and season with salt and pepper. All ingredients are thoroughly knead. If the stuffing turned out thick, add liquid from canned food. 5. From the obtained stuffing form the oval or round patties. Billet lay out in preheated sunflower oil and fry until appetizing crust. Put the finished patties on a la carte plates and serve with sour cream and vegetable garnish.

Recipe 6. Hercules cutlets with minced meat


Half a kilo of ground beef;


150 ml of milk;

10 g of greens;

100 g of hercules;

a pinch of ground pepper;

onion head;

salt kitchen

Method of preparation

1. Put the stuffing in a deep dish and fill it with milk.

2. Onion head clean and three on a coarse grater. Add the onions to the minced meat.

3. In a bowl with mince sprinkle rolled oats. Salt all ingredients, add finely chopped herbs and spices. Mix everything until smooth. Cover the bowl with food film and send to the fridge for an hour.

4. After the allotted time, remove the stuffing from the refrigerator. Wet hands form small, round patties. Each breaded in breadcrumbs.

5. Heat vegetable oil in a pan. Omit the blanks into it and fry on both sides until golden brown. Then pour a couple of spoons of boiling water, cover with lid and simmer until all the liquid has evaporated. Served with oat-flakes cutlets with vegetable side dish or salad.

Recipe 7. Hercules and turkey liver cutlets


kg of turkey liver;

two pinches of Italian herbs;

two onions;


a glass of rolled oats;

a mixture of ground peppers;


60 g of flour;

sunflower oil.

Method of preparation

1. Rinse the turkey liver under the tap thoroughly. Cut off the veins and remove the coagulated blood.

2. Cut peeled onions into several pieces. Mince the onions and liver of the turkey. Hammer an egg into the minced meat, salt and season with Italian herbs. Mix everything well.

3. Pour the oat-flakes into the mince, stir once more and leave the mince alone for 20 minutes, so that the oat-flakes slightly swell.

4. After the allotted time, add flour, mix again, so that no lumps remain.

5. Spoon the minced meat into well-heated sunflower oil and fry the patties until an appetizing crust forms. Serve the patties with sour cream.

Recipe 8. Hercules cutlets with zucchini and curd cheese


150 g of hercules;

young zucchini - half a kilo;

sea ​​salt;

large carrot;

black pepper;

low-fat cottage cheese - 50 g;

fresh greens;


two eggs;

sunflower oil;


Method of preparation

1. Wash squash and wipe with a towel. Peel carrots. Finely grate the vegetables, lightly salt them and put in a colander. Leave for half an hour to stack extra juice.

2. Slightly squeeze the vegetables, put in a deep bowl, beat the egg and add the oat-flakes. Stir and wait for the flakes to soften.

3. Peel and finely chop the onion. Chop greens. Curd the curd through a sieve. Add all these ingredients to the mince and knead well. Form the patties and breaded each in breadcrumbs. Fry the patties until rudiness in the heated sunflower oil. Serve the patties with vegetable garnish and sour cream.

Hercules Cutlets - Tricks and Tips

If you are preparing minced meat patties, you can add instant hercules without steaming it beforehand.

If you have a watery mince, add flour or semolina to it.

Add crushed garlic to the mince from the rolled oats, it will add spice to the cutlets.

Spices and herbs can add to your taste.

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