In the post especially want something tasty.
Lovers of meatballs can cook their favorite dish during this period.
Recipes for meatless meatballs a lot.
They are made from vegetables, cereals, legumes, mushrooms and cereals.
To taste, these meatballs are not inferior to meat, and the benefits in them are much greater.
Meatless meatballs - the basic principles of cooking
As a binder for traditional meatballs use eggs that do not allow meatballs to fall apart during cooking.
In the post eggs can not, therefore, they are replaced by semolina, flour or milled oatmeal.
Vegetable meatballs cooked from raw vegetables, or pre-exposing them to heat treatment. Vegetables are ground using a food processor or meat grinder. In the resulting mince add soaked milled bread, semolina or oatmeal. The mass is thoroughly kneaded, cutlets are formed from it and fried.
Cereal for oatmeal chops pre-boiled. Then add vegetables, spices and herbs to this mass and mix the stuffing until smooth.
For spiciness, garlic, roasted vegetables, spices and spices are added to lean patties. In addition, you can cook the sauce for the meatballs. This dish can be served for lunch or dinner.
1. Recipe for Lenten Cabbage Cutlets
Ingredients
breadcrumbs;
cabbage - a kilogram;
cumin and salt;
semolina - half a cup;
pepper and dill;
olive oil - 85 ml.
Method of preparation
1. Remove the top leaflets from the cabbage and chop it finely into thin straws. Pour olive oil into a deep cast iron skillet and set it on fire. Put the shredded cabbage into it, pour in a little bit of water and simmer, stirring for 20 minutes until half cooked.
2. With a thin stream we enter the semolina into the cabbage, stirring continuously to prevent lumps, and continue to simmer for another ten minutes.
3. Remove the frying pan with cabbage from the heat, salt the contents, season with spices and herbs. The resulting mass is transferred to a deep dish and completely cooled.
4. We moisten hands with water and form round or oval cutlets from the cooled mass and roll them in breadcrumbs. Fry in a well-heated olive oil until golden brown on both sides. Serve patties with tomato juice, garlic and parsley sauce.
2. Recipe for Lenten potato cutlets with nuts
Ingredients
750 g mashed potatoes;
breadcrumbs;
150 grams of walnuts;
lean oil;
200 grams of white bread without a crust;
4 garlic cloves;
bulb;
black pepper;
sea salt.
Method of preparation
1. Wash potatoes thoroughly with a brush and boil in uniform. Drain the water, cool the vegetable and clean the thin skin. Skip the potatoes through a meat grinder. Kernels are also chopped in a meat grinder.
2. Soak the breadcrumbs in water and squeeze. Peel and chop the onion. Grind bread and onions together with potatoes. Clean the teeth and grind through the press into the resulting mass. Season everything with salt, pepper and mix thoroughly.
3. Divide the mass into small balls with wet hands. Form each patty and breaded it in breadcrumbs. Fry the cutlets in well-heated vegetable oil. Serve the burgers with sour cream or sauce.
4. Recipe for Lenten Corn Cutlets
Ingredients
three cobs of fresh corn;
ground pepper;
clove of garlic;
sea salt;
a bunch of fresh cilantro;
refined vegetable oil;
chili peppers;
60 g of drinking water;
bunch of green onions;
three quarters cup of flour;
30 ml of soy sauce.
Method of preparation
1. Boil corn cobs until ready. Cool and remove corn from the cobs. Grind the corn in a blender. We spread in a deep cup.
2. Clean the chive and pass it through the press to the corn. A bunch of cilantro rinsed and finely crumbled greens. Clean the chili peppers from the seeds and shred them. Wash green onions and finely chop. Everything is added to the corn mixture. Pour in soy sauce, add flour, pepper and salt. Mix the mixture well.
3. Lubricate the pan with vegetable oil and put it on fire. We warm up. Take the corn mixture with a tablespoon and put in a preheated pan. Fry until ruddy, two minutes on each side.
4. Put the finished burgers on a disposable towel to get rid of excess fat. Serve patties with spicy tomato sauce.
5. Lenten vegetable cutlets with green peas
Ingredients
five potatoes; 120 g breadcrumbs;
two carrots;
150 ml of vegetable oil;
cauliflower - 300 g;
3 g black pepper;
onion head;
a jar of green peas;
salt;
flour - 125 g
Method of preparation
1. Wash carrots thoroughly and boil, without peeling, until soft. Then cool the vegetable, clean and finely three.
2. My potato under the tap with a brush and boil in uniform. Drain the broth, and cool the vegetable and clean. Finely chop.
3. We sort the cauliflower into florets, put it in boiling water and cook for about ten minutes. Potatoes with cauliflower puree in a blender.
4. We clean the onion head, chop finely and fry in hot oil, stirring it until golden.
5. In a deep bowl we combine mashed potatoes and cabbage puree with carrots and onion roasting.
6. Open the jar with green peas and pour the marinade. Put the contents in a bowl with vegetables. We pepper, salt and mix everything thoroughly. Pour flour and mix again.
7. We moisten hands in water, we make small cutlets and carefully breaded them in breadcrumbs.
8. Heat up a small amount of oil in a frying pan. We put cutlets in it and fry them on low heat until golden brown on both sides. Serve patties with lean mayonnaise or ketchup.
6. Lenten carrot patties
Ingredients
kg of carrots;
sprig of dill;
half a cup of semolina;
sprig of parsley;
half a cup of boiled water;
salt;
5 g sugar;
80 ml of vegetable oil.
Method of preparation
1. Peel the carrots, peel them, and cut into bars. Put the chopped vegetable in a saucepan, cover with filtered water and put on fire.
2. As soon as the contents of the pan boil, salt and add sugar. Pour in a spoonful of vegetable oil and mix. Twist the fire and simmer for another quarter of an hour until the vegetable is soft.
3. Pour the semolina gradually into the saucepan, stir and cook the mixture over low heat for another ten minutes. Remove pan from heat. Put the contents in a suitable dish and cool completely.
4. Divide the mass into portions. Make oval cutlets and slightly flatten. Put the blanks on a cutting board. Each breaded in breadcrumbs.
5. Heat oil in a pan. Put the cutlets in it and fry them on low heat until golden brown. Serve the burgers with spicy or sweet sauce.
7. Lenten oatmeal patties
Ingredients
a glass of oatmeal;
60 ml of vegetable refined oil;
half a cup of boiling water;
three fresh champignons;
black pepper;
potato;
salt;
onion head;
fresh greens;
a couple of garlic cloves.
Method of preparation
1. Pour the oatmeal into a cup, pour boiling water over it, stir and cover with a lid. Leave the flakes to swell for 20 minutes.
2. Peel the potatoes, wash them and finely rub them. Chop the peeled onion in the same way as potatoes. Remove the thin peel from the champignons, rinse and slice the mushrooms into small pieces. Chop the greens. Peel the garlic cloves and chop through the garlic press.
3. Add all prepared vegetables and mushrooms to the swollen oatmeal, season with pepper and salt and knead well. It should not be too thick, but not liquid mass.
4. Using two spoons, make the cutlets and place them in a frying pan with hot oil and fry from one side until golden brown. Now turn the patties, fry for another minute. Then reduce heat to low, cover and simmer for another five minutes.
8. Recipe for Lenten Cutlets “Lenten Duet”
Ingredients
300 grams of beans;
breadcrumbs;
two large onions;
salt;
carrot;
spice;
300 g of champignons;
greenery;
50 ml of lean mayonnaise;
30 flours;
two cloves of garlic.
Method of preparation
1. Peel and slice the onion head with quarter rings. Coarsely peeled carrots rub. Pass vegetables in hot vegetable oil, stirring constantly, until golden brown.
2. Beans preferably pre-soak. Boil the beans until soft. Drain broth, and the beans completely cool. Combine vegetable fry with boiled beans. Grind everything through a meat grinder with greens and peeled garlic.
3. Season the resulting mass with spices and salt. Knead everything thoroughly until smooth. Blind the cutlets, roll them in breadcrumbs and fry on both sides until golden brown.
4. Clean the champignons, finely crumble and fry with finely chopped onion until golden brown. Sprinkle with flour and mix. Now add lean mayonnaise and mix thoroughly. Dilute with boiled water to the desired consistency and salt. Bring sauce to a boil. Serve the meatballs by watering them with mushroom sauce.
9. Lenten meatballs from rice and zucchini
Ingredients
a bag of rice;
olive oil;
200 g young squash;
black pepper;
six green onion stalks;
salt;
80 g wheat flour.
Method of preparation
1. Boil rice, following the instructions on the package. We use rice in bags, as it is easy to prepare, and it always turns out crumbly and tasty. Dip a bag of rice in lightly salted boiling water and cook for a quarter of an hour. Then remove it and cool.
2. Wash the young squash, wipe it with a napkin and rub it on a fine grater. Rinse the onion greens, shake off excess moisture and finely shred. Add the onions to the zucchini. Put the rice out of the bag here. Season everything with salt and pepper. Triturate all the flour and knead the mixture thoroughly.
3. Make round cutlets from the resulting mass and fry them on both sides until golden brown. Serve cutlets with canned peas or corn.
Meatballs - tips and tricks
After you chop the raw vegetables for meatballs, leave them for a while, then carefully squeeze out so that the stuffing does not turn out to be liquid.
For lean oatmeal cutlets, it is better to use small flakes of fast preparation.
If the stuffing turned out to be thin, add the semolina, boiled rice or mashed boiled potatoes.
Make lean patties of small size to make it easier to turn them over.
