Vegetable cutlets - 3 options (oven)

Vegetable cutlets - 3 options (oven)

Category: Vegetable and fruit dishes

Ingredients
Beets (carrots, cabbage)	600 gr.
Water	100 ml.
Bran (any)	2 tbsp. l.
Semolina	0.5 cups
Vegetable oil	2 tbsp. l.
Salt	taste
The ingredients are given for
one type of vegetables

Cooking method

• I make such cutlets often. But before I cooked "minced meat" for them using a different technology. First I boiled vegetables and semolina. Then she fried cutlets in vegetable oil. Tasty, no words. Even meat lovers ate them with pleasure. But for some time now I decided to simplify the preparation of these cutlets by changing the processes of preparing minced vegetables and bringing cutlets to readiness. I suggest you, dear bakers, also try this healthy dish made from beets, carrots and cabbage. Such cutlets can also be made from pumpkin. The ingredients and times in the recipe are for one of the options. But in the photo I show the process of making cutlets from each vegetable.
• First you need to prepare the vegetables.
• Three raw carrots and beets on a coarse grater.
• 
• Grind the cabbage in a combine.
• 
• Fill with water and send it to the microwave for 10 - 15 minutes. Beets take a little longer to cook. Turn off the microwave from time to time and stir the mass. Cooking almost until done. If you don't want to cook in the microwave, then simmer the vegetables over low heat under a closed lid for 15 minutes.
• Add semolina, bran, vegetable oil. Salt to taste.
• 
• We carefully alter until smooth.
• 
• After the mass has cooled down, form patties with wet hands and put them on a baking sheet covered with a silicone mat or high-quality baking paper.
• 
• We bake in preheated to 200 - 220 * C oven for 20 minutes, then turn over and bake for another 10 minutes.
• 
• Serve cutlets with mushroom or cucumber sauce. Carrot and pumpkin patties are good with any berry sauce. And best of all - with sour cream! But this is not for those who are fasting.
• 
• 
• 
• Most of all I love beet cutlets. Accordingly, I cook them more often. But for a change and benefit, I periodically cook them in all the listed options.
• Fried patties are, of course, tastier. But lately I began to bake them in the oven, knowing that such food is healthier.
• Bon Appetit!!!

The dish is designed for

7 - 8 pcs. from each vegetable

Time for preparing:

50 - 60 minutes

I have never baked vegetable cutlets in the oven! Thanks for the idea!

[lappl1]

lappl1, Lyudochka what interesting cutlets. Need to try!

[Angela]

Angela, Tonya, thank you ! I would be very glad if you cook such cutlets.

Ooooh, the holiday of the belly in the post is straight! And what can you replace bran with? I don't use them anywhere. I took them to bookmarks! Thank you!!!

[Lily]

Lily, Elena, Thank you ! Can be replaced with oatmeal. Or do without them at all!

Lyudochka, thank you for the quick answer, in my thoughts it was that oatmeal can be ... I wonder if they will not be viscous? Need to try...

[Elena]

I wonder if they will not be viscous?

Elena, no, they will not do. vegetables will prevent them from becoming like that.

[Ludmila]

Ludmila I often cook beet cutlets by boiling the beets and:) frying in a pan, I'll try in the oven

Peace be with you bakers!
My Zhinka in beetroot, walnut adds

OOOO !!! What a beauty ... Straight balm for my vegetarian soul !!! Thank you, dear Lyudmila !!! You have added a new dish to my diet ... !!!

And I just saw! Lyudmila, where is your TYTS? Not good! And if you mix everything together?

[thrift]

thrift, silva2, shade, elena kadiewa, thank you very much for your attention to the recipe!

Often I cook beet cutlets, boiling beets and frying in a pan, I will try in the oven

thrift, Olga, exactly! I've done that too. And this method is less confusing and more useful (due to the lack of frying). Try it, maybe this option will suit your taste.

My Zhinka in beetroot, walnut adds

shade, Anatoly, Well done, your Zhinka! This is already a delicacy!

Straight balm for my vegetarian soul !!! Thank you, dear Lyudmila !!! You have added a new dish to my diet ... !!!

silva2, Elena, I will be very glad if your soul will like this "balm"!

Lyudmila, where is your TYTS? Not good! And if you mix everything together?

elena kadiewa, Helen, somehow she didn't have time to TYTSnut ... But together? Sure you may. At least all the ingredients are selected. But try the beetroot. I love them very much. I can eat every day.

Lyudochka, thanks for the recipe, very useful and timely!
I cook all sorts of cutlets, but I haven't made beets yet, although we also love them. Recently I read that stewed and fried beets are an undeservedly forgotten Russian dish.

Lyudaaaa, and the egg is definitely not needed? And then I already have beets and carrots stewed.

Lyudmila, what wonderful and tasty cutlets. I must try to make, otherwise I only made cutlets from beet tops, and made the beets itself as a stewed salad.

[Linen]

Lyudaaaa, and the egg is definitely not needed? And then I already have beets and carrots stewed.

Linen, you've probably already eaten the cutlets, and I'm here with my answer. I didn’t add. And it's not in the recipe. But if she added, nothing bad will happen. They will only taste better. But this will no longer be a lean option.

thanks for the recipe, very helpful and timely!

Marinochka, thank you for not missing this recipe. If you like beets, then try to make cutlets from it. Should like it.

Lyudmila, what wonderful and tasty cutlets. I must try to make, otherwise I only made cutlets from beet tops, and made the beets itself as a stewed salad.

Natasha, thanks for the recipe. If you make cutlets from the tops, then try to make cutlets from the root crop itself. I love beets in all kinds. But my husband makes her the tastiest. It couldn't be easier, and even the guests praise it. Maybe I'll lay out the recipe when my husband makes this salad again.

Everyone has even eaten. Report: I made beets and carrots at a full rate, rubbed everything in a meat grinder (you have to run a new one). Everything is done to amazement quickly and simply, it takes longer to bake. I was afraid of beetroots (well, I don’t like beets, especially recently, to my husband every day and in different forms), but they are even tastier than carrots. And all this with a lot of home. sour cream!
Dear Lyudmila, thank you very much for the recipe, I will definitely repeat it. And often.
It’s not enough to eat enough for three.

Lenusya, well done, she coped without my prompting. Indeed, cutlets are made quickly. And the oven does not take time. Until you put them on the table, the cutlets will arrive in time.
See how our tastes match? To me, too, beetroot nra ... But carrots are also terribly useful, so they must be done. I also love them with sour cream. Then the ears cannot be pulled back.
Thank you, Lenochka for the report! Well done, that hot on the trail I prepared cutlets. Praise!

Luda, delicious cutlets! Thanks for the idea of ​​baking, otherwise I don't want to fry them either
I share the taste of carrot cutlets - I added lemon juice, lemon zest and cinnamon at the end of stewing carrots. This is something, carrots are not felt at all! almost dessert turns out

And here I tried the beet cutlets. Vkusnoooo Thanks for the recipe. Sometimes I want something like that.

[Larissa]

Luda, delicious cutlets! Thanks for the idea of ​​baking, otherwise I don't want to fry them either. I share the taste of carrot patties - I added lemon juice, lemon zest and cinnamon at the end of stewing carrots. This is something, carrots are not felt at all! almost dessert turns out

Larissa, Thank you so much ! And for the idea with lemon juice, zest and cinnamon - a medal for you! That's how many years I've been cooking these cutlets, but I didn't think of it myself. Well, now I feel that they, along with the beetroot ones, will become my favorites.

And here I tried the beet cutlets. Vkusnoooo Thanks for the recipe. Sometimes I want something like that.

Tanya, your cutlets are twins with mine - one to one! Only the plates are different! Thank you for the report and for preparing them so quickly!

I can't insert a photo .... I am grateful, very delicious

Lyudochka, thanks for the recipe. I will definitely cook it for my husband.

Serve cutlets with mushroom or cucumber sauce.

Luda, can you tell us more about sauces, please?

Luda, can you tell us more about sauces, please?

[lappl1.... SUPER CUTLETS. THANKS FOR THE RECIPE. I DO FAST CONSTANTLY. STILL MAKE MUSHROOM SAUCE FOR THEM.]

lappl1.... SUPER CUTLETS. THANKS FOR THE RECIPE. I DO FAST CONSTANTLY. STILL MAKE MUSHROOM SAUCE FOR THEM.

[Fofochka]

Fofochka, Elena, please share a recipe for lean mushroom sauce

Girls, she has the Internet of that ... not that ... Later she will definitely write.

[MaBa]

Girls, she has the Internet of that ... not that ... Later she will definitely write.

Thank you, friend. Indeed, he lives his own life with me.

Luda, can you tell us more about sauces, please?

MaBa, Fofochka, Natasha, Lena, thank you for noticing the recipe. We have several recipes for mushroom sauces on our website:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=335832.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=283289.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197419.0
I cook according to recipes 2 and 3. Only without tomatoes in winter. And instead of champignons, I take dry forest mushrooms, soak, boil, fry with onions, and then everything, as in the girls' recipes.

[Fofochka]

lappl1 .. SUPER CUTLETS. THANKS FOR THE RECIPE. I DO FAST CONSTANTLY. STILL MAKE MUSHROOM SAUCE FOR THEM.

Fofochka, Lena, thanks for confirming that the patties are delicious! Indeed, for the post they are very relevant. yes, and besides fasting, this is a completely self-sufficient dish. And if with mushroom sauce - so generally - a fairy tale!
Lena, I join the girls' wishes - please tell us about your mushroom sauce.

[Lily]

I can't insert a photo .... I am grateful, very delicious

Lily, Helen, it doesn't matter that there is no photo. The main thing is that it was delicious for you!

Lyudochka, I also cooked vegetable cutlets today, thank you!
I cooked from beets, my husband appreciated it, said that it was chocolate. And from cauliflower, I stewed it, and then twisted it with a blender. It is also very tasty and even incomprehensible what is from cauliflower. I'll do it with carrots tomorrow.

Marinochka, well done! You have cool cutlets! Thanks for the report and photo!
Marina, use Larisa's advice (on the first page). Add juice and lemon zest and a little cinnamon to the carrot cutlets. They will sparkle with a new taste. And the specific taste of carrots will go away.

Thank you, Lyudochka, I'll try to do this tomorrow. My husband today did not even understand that cauliflower cutlets, although I did not add anything there, but after chopping, the taste of the cabbage changed.

Here's my report ...


The only thing, the blender interrupted the cabbage in mashed potatoes and the cutlets turned out to be very tender, barely turned them over ... Well, they turned out very soft, you can not chew On top I wanted to sprinkle coriander ...

Ooooh! We managed to insert a photo! Thank you Lenochka ! I don't grind cabbage in a blender on purpose - I know that he will grind everything in mashed potatoes. I use a combine. But that's okay. All the same, you have beautiful cutlets! And the coriander is very appropriate here. So, we did the right thing, Lenochka.

[lappl1]

lappl1, Lyudmila, what a recipe, thanks! I will definitely do it in the oven

Fofochka, Elena, please share a recipe for lean mushroom sauce

Fry 2 tablespoons of flour in a dry frying pan
add 2 tablespoons of mushroom powder and two
glasses of hot water. Mix well with a whisk or fork.
Let it boil. Salt.
If there is no powder, I take a mushroom cube.

I MAKE POWDER AS ADVISED

Two kopecks from me :) I store dry porcini mushrooms immediately ground into powder, a couple of tablespoons in soup or sauce, it turns out much faster than soaking whole ones. And when storing it takes up less space.

MANY THANKS TO HER.

[Ludmila]

Ludmila, Elena, thanks for the recipes

[Fofochka]

Fofochka, Helen, and thank you for sharing the recipe for the sauce. I will definitely prepare this option with mushroom powder. I have enough mushrooms ...

[julia_bb]

lappl1, Lyudmila, what a recipe, thanks! I will definitely do it in the oven

julia_bb, Yulenka, to your health! I would be very glad if you use the recipe!

Lyudochka, here are my cutlets. Frankly speaking, this is the first time I make vegetable cutlets. And now I will do it often, I really like vegetables. And I ate them with our sour cream, mixed with garlic paste and green onions. Thank you very much.

[lappl1]

lappl1, Luda, cooked cabbage, it turned out interesting, I used to do it differently. We ate with your winter ketchup. Only the husband said: "I should add lard to them."

[Natalia-65]

Natalia-65 , Elya_lug , girls, thank you for the reports. And for making cutlets according to this recipe. Natasha, you came up with the right sauce. He's right here. Ale, I understand your husband, since mine also always uses such cutlets with lard. Now we just had supper with them. I - with sour cream, and my husband also did not forget to cut the bacon.
Thanks again girls!

Thank you so much for the idea in the oven without excess oil. Very simple and how delicious it is.

Tanya, to your health! I am very glad that you liked the cutlets. Thank you very much for your report and photos! We have cutlets with yours - one to one!

[Ludmila]

Ludmila, I just can't dare to eat vegetable cutlets in kindergarten, school, university, I looked at them and was afraid to fight my fears .... bookmark!: a-kiss:

I just can't dare to have a vegetable cutlet

Natasha, well, God bless them, cutlets. Food should be enjoyable. And if you don’t get that, then the most useful will not be good. Ripen - good ... No - well, okay! How many other healthy foods are around.
By the way, I got hooked on such cutlets during my student years. Moreover, not because of a lack of money, but in order to correct the figure. Then in Moscow cookery they were sold for 3 kopecks. a piece. At first, I bought them as just low-calorie food, and then I got so addicted that living after graduation from the institute, 230 km from Moscow, at the next visits I bought 20-30 pieces. I kept them in the freezer and enjoyed such a rich strategic reserve. And then she began to cook herself.
Natasha, if you still dare, I recommend starting with beet cutlets. And it is better to fry them in vegetable oil, having previously rolled them in breadcrumbs. And with sour cream ... Mmmmm ...