And do you know that a kitchen without meat can be much tastier and more useful than meat? We offer you to evaluate and surprise your loved ones with original recipes for cooking bean cutlets that perfectly match any garnish and diversify your daily diet.
Cutlets from canned beans
Ingredients:
- a can of canned beans - 450 g;
- bulb - 0.5 pcs .;
- garlic - 3 cloves;
- Bulgarian pepper - 1 pc .;
- soy sauce - 2 tbsp. spoons;
- egg - 1 piece;
- cumin - 1 teaspoon;
- bread crumbs - 100 g;
- parsley greens;
- hot red pepper - 1 teaspoon.
Preparation
Now tell you how to cook cutlets from beans. In the bowl of the food processor we put the Bulgarian pepper cut without seeds, chopped onion and finely chopped garlic. All carefully crushed, add to the vegetable mass beans, fresh greens, and again thoroughly crushed. Then we mix the homogeneous mixture into a deep bowl, break the egg into it, lay seasonings, pepper and pour in soy sauce .
Stir thoroughly, add breadcrumbs and lightly beat the fork with a fork. Next, form small cutlets, crumble them in breadcrumbs and fry in vegetable oil on both sides until a ruddy crust appears. That's all, lean cutlets from beans are ready!
Vegetarian cutlets from beans
Ingredients:
- red beans - 1 item;
- potatoes - 2 pieces;
- dried mushrooms - 50 g;
- flour - 3 tbsp. spoons;
- salt;
- powdered garlic - pinch;
- coriander - 0,5 tsp.
- milk or water - 70 ml.
Preparation
To prepare these cutlets, red beans and mushrooms, pre-soak in steep boiling water. After two hours, boil the beans until ready. My potatoes, pour water and cook until softened, after which we peel off the skins and rub on a large grater. Put the cooked beans with mushrooms in the bowl of the blender and grind it well.
Then we combine beans with potatoes, add salt to taste, add spices and pour in flour. We knead a homogeneous forcemeat, we form cutlets, we spread them on the heated frying pan with oil and fry from two sides for several minutes. Ready-made cutlets from beans with mushrooms are served with sour cream and fresh herbs.
Cutlets from white beans
Ingredients:
- white beans - 200 g;
- rice - 80 g;
- Butter - 3 tbsp. spoons;
- Ground ginger - 0,5 tsp.
- dried fennel - 1 teaspoon;
- breadcrumbs;
- spice.
Preparation
White beans are soaked in the evening, so that by lunchtime the next day, she got pretty good. Then we separately boil the beans and rice until ready, then transfer them to the bowl of the blender and crush the filling to a homogeneous state. We add to the ready minced oil, season it with spices and salt.
We mix the mass well, form the cutlets with wet hands, crumble them thoroughly in breadcrumbs, lay them on a baking tray and bake at 180 degrees in the oven for about 20 minutes. We serve ready dish with vegetable garnish and various sauces.
Cutlets from beans and potatoes
Ingredients:
- potatoes - 300 g;
- canned beans - 1 pot;
- egg - 1 piece;
- bread crumbs - 100 g;
- vegetable oil;
- spice.
Preparation
Potatoes are carefully washed from the contaminants and boiled in slightly salted water in a uniform. Then merge the water, clean it, mash it in a mash and add a jar of canned beans. We crush everything thoroughly, break the egg, put spices and finely chopped green onions to taste. The resulting mass is thoroughly mixed and with damp hands we form small cutlets. Then we pile them in breadcrumbs and fry until golden brown on hot oil on both sides.