Many believe that vegetarian cutlets are cooked only by those who are forced to stick to a diet or cannot afford to buy meat.
This is fundamentally not true, because properly cooked vegetarian meatballs are not inferior to meat tastes, and even the most demanding guranam will like it.
Vegetarian cutlets - the basic principles of cooking
Vegetarian cutlets are cooked much faster, which allows you to save more healthy trace elements and vitamins. Such burgers diversify your diet during fasting. In addition, they contain a minimum of calories, which means that they do not pose a threat to your figure.
Cutlets made from vegetables, legumes or cereals. Before grinding, they are thoroughly washed to clear water. Grind products with a blender, grater or meat grinder.
If you use fruits or vegetables that darken from contact with metal, grind them on a plastic grater.
Chopped vegetables are left for some time, then carefully squeezed.
Beans are boiled until soft, then cooled. Twist in a meat grinder or in a blender. From cereals prepare viscous porridge.
Finely chopped onion and garlic, passed through the garlic crusher, are added to the mince. To cutlets to keep the form, add eggs or flour to the mince.
From the resulting mass make small patties so that they are easier to turn. Then they are breaded in bread crumbs or flour. Cutlets are fried or baked in the oven. They can also be steamed. In this case, the cutlets are not paned.
Recipe 1. Vegetarian rice cutlets with zucchini
Ingredients
80 grams of rice;
ground black pepper;
200 g zucchini;
salt;
six green onion feathers;
80 g of flour;
vegetable oil.
Method of preparation 1. For this recipe, it is better to use rice in packets, which is easy and convenient to cook. Boil the rice, following the directions on the package. For one package you need about three glasses of boiled water. Boil the water in a saucepan, put a bag of rice in it and boil it for a quarter of an hour. Then remove the bag with a fork and cool.
2. Young squash wash, wipe and finely grate. Rinse green onions and chop finely. Put the grated zucchini in a bowl and add the chopped green onions to them. Now add boiled rice to zucchini and spice up the whole with salt and pepper. Pour the flour and mix everything thoroughly.
3. Blind from the resulting squash-rice mass small patties and fry them in hot oil until golden brown. Serve the burgers with green peas, canned corn or vegetable salad.
Recipe 2. Steamed Vegetarian Cutlets
Ingredients
boiled water - two liters;
prunes - 50 g;
potatoes - two tubers;
salt - 3 g;
semolina - 60 g;
beets - 2 pcs .;
sesame - 10 g;
carrot - 3 pcs .;
bulb.
Method of preparation
1. Wash potato tubers with a brush, wipe and place on a baking sheet. Bake the vegetable in the oven until soft. Then cool the tubers, remove them from the thin skin and finely grate.
2. Wash and peel the beets and carrots. Wash and chop again with a blender. Leave the chopped vegetables in the bowl for half an hour. Then squeeze them out of excess juice and shift to another bowl.
3. Peel the bulb and finely chop with a knife. Wash prunes, cover with hot water and leave to swell. Then pour the infusion, and dry the dried fruit on a napkin and finely chop. Put onions and prunes in vegetables.
4. Semolina fill with boiling water. Once the cereal swells, add it to the vegetables. Salt everything and knead well. Form small balls and roll them in sesame. Put the blanks on the steamer rack and cook the patties for a couple of 25 minutes.
Recipe 3. Veggie cauliflower patties
Ingredients
kg of cauliflower;
fine salt;
half a cup of flour;
two pinches of a baking powder;
two eggs;
sunflower oil.
Method of preparation
1. Wash cauliflower forks well. Disassemble it into small florets and cut them into two-centimeter slices.
2. Pour cold water into a deep bowl, salt it to make brine. Put the cabbage into it and leave for half an hour. Then fold the vegetable into a colander and wait until all the water is drained.
3. Grind cauliflower with a food processor or blender. Add to the resulting mass eggs, baking powder and flour. Mix well.
4. Using two spoons, form the patties and place them in a pan with well-heated oil. Fry until browned, then turn over and fry on the other side. Serve the patties with the estimated or ketchup.
Recipe 4. Vegetarian lentil cutlets
Ingredients
150 grams of red lentils;
100 ml of corn oil;
large onion;
two carrots;
50 g of flour;
10 g of greens;
salt;
50 g of semolina;
30 ml of mayonnaise;
pinch of turmeric;
a pinch of black pepper;
on a pinch of curry and coriander.
Method of preparation
1. Wash lentils thoroughly and soak for a couple of hours or overnight so that it will cook faster. Then wash the lentils again, pour boiling water over it and cook for half an hour until soft. Drain the remaining liquid and cool slightly.
2. Cut the peeled onion into small pieces and pass in preheated corn oil until transparent.
3. Peel the carrot, coarsely rub and add to the onion, simmer all together for another five minutes, stirring constantly.
4. Stir fry vegetables with lentils, salt and season with spices. Add chopped greens, pour in mayonnaise and add semolina. Grind everything with an immersion blender until mashed. 5. Make small cutlets with wet hands and fry them in hot corn oil on both sides until a delicious crust. Serve patties with sour cream or ketchup.
Recipe 5. Vegetarian meatballs with nuts
Ingredients
three potato tubers;
a pinch of ground pepper;
two carrots;
a pinch of salt;
bulb;
50 ml of vegetable oil;
half a cup of oatmeal;
a pinch of walnuts.
Method of preparation
1. Peel the carrots and potatoes. Wash the vegetables and chop them with a blender along with walnuts. Transfer the resulting mass to a suitable container and add two spoons of oil to it. Salt, add dry oatmeal flakes, pepper and mix everything well.
2. Cover the dishes with a lid or foil and put the mixture in the fridge for half an hour.
3. Put the pan on the fire with oil. While it is warming up, mold the patties from the mass with wet hands and put them into the pan. Fry the patties until golden brown on both sides, covering the pan with a lid. Then add a little warm water and stew the patties for two minutes under the lid. Serve the patties with marinated or fried mushrooms.
Recipe 6. Vegetarian cutlets with vegetable salsa
Ingredients
Salsa
A pound of tomatoes cream;
a pinch of salt;
half a bunch of fresh green basil;
10 g capers;
30 ml of balsamic vinegar.
Cutlets
boiled water - five glasses;
two egg whites;
a glass of dried red lentils;
a pinch of black pepper;
pod of red bell pepper;
5 g of salt;
red onion;
a quarter cup of dry bread crumbs;
2 g of fennel seeds;
20 g fresh basil;
2 garlic cloves;
70 g Mozzarella cheese.
Method of preparation
1. Combine in a bowl all the ingredients for salsa, pre-grinding them, mix and set aside.
2. Boil four glasses of filtered water in a large saucepan. Pour the washed lentils into it and cook on low heat until soft. Rinse the prepared lentils under running water, dry and pour into a deep bowl. 3. In a second saucepan, boil a glass of water, pour in the washed rice and cook until the cereal soaks up all the liquid. Cool the boiled rice and put it in a bowl of lentils.
4. Heat a little olive oil in a large frying pan. Put in it the crushed red Bulgarian pepper and onions. Add the fennel seeds, squeeze the garlic and cook, stirring for about two minutes. Then cool and add to the mixture of rice and lentils. Send grated cheese here, knead the minced meat well and leave for ten minutes.
5. Using two spoons, form the cutlets and fry them in well-heated olive oil to an appetizing crust on both sides. Serve vegetarian meatballs with vegetable salsa.
Recipe 7. Vegetarian buckwheat cereal with potatoes
Ingredients
three glasses of buckwheat;
140 ml of vegetable oil;
six potato tubers;
black pepper;
a glass of purified water;
salt.
Method of preparation
1. Peel the potato tubers, wash them, dry and chop them on a fine grater.
2. Add buckwheat porridge to potatoes. Pepper, salt and mix well. The result should be a thick, viscous mass.
3. Using wet hands, divide the mass into small pieces and form round or oval cutlets, while firmly sealing them.
4. Put the patties in a well-heated butter and fry over medium heat until delicious crust on both sides. Ready cutlets to shift in the pot. Then pour in some drinking water, cover and simmer the cutlets on low heat for about ten minutes.
Recipe 8. Vegetarian meatballs made from potatoes and green peas
Ingredients
spinach leaves - two glasses;
potato starch - 30 g;
potatoes - 3 pcs .;
semolina - 80 g;
green peas - a glass;
salt;
parsley and cilantro leaves - handful;
black pepper;
vegetable oil;
cumin and coriander. Method of preparation
1. Heat up a couple of tablespoons of butter in a pan. Add the spices and lightly fry so that the oil is saturated with the aromas of the spices.
2. Put sliced spinach leaves and green peas in fragrant oil. Stew, stirring for about three minutes. Cook until moisture evaporates. Then turn off the heat and cool.
3. Put the roasted peas with spinach in a blender container, add the parsley leaves and cilantro and interrupt everything to a puree state.
4. In the resulting mass add mashed potatoes. Add starch and semolina. Salt and mix.
5. We form small oval cutlets with wet hands and fry them in hot oil until golden brown.
Vegetarian Cutlets - Tips and Tricks
- Cereals and vegetables must be thoroughly washed before use.
- To cutlets do not fall apart during frying, make them small.
- Cook as many burgers to eat immediately. It is fresh burgers are tasty and healthy.
- Dampen your hands with water so that the cutlet mass does not stick to your palms.
- To make burgers with an appetizing crust, tan them in flour or bread crumbs.
