Delicate and slightly sweetish cutlets from beets are a perfect addition to your diet menu or a substitute for meat analogues. Easy to prepare and affordable, they will become favorites among the whole range of vegetable snacks on your table.
Beetroot and carrot chops - recipe
Ingredients:
- semolina - 80 g;
- beet - 420 g;
- carrots - 420 g;
- kale cabbage - 3 leaves;
- white onion - 85 g;
- garlic cloves - 2 pcs.
Preparation
Manna cereal browned in a dry heated frying pan until it becomes barely brownish. Cool the rump on a plate, and then pour it with water (leave a couple of tablespoons to cover) and put on fire. After boiling the liquid, cover the container with a lid and cool the manga again.
In a heated frying pan, we spread the onions for a couple of minutes, add the garlic to it and wait for another half a minute, then lay the grated beets, carrots and finely chopped kale leaves. If the vegetables are too juicy, drain excess liquid and continue cooking. When the contents of the frying pan softens, we mix it with the mango, season it with the shape of the cutlet. We drop the carrot-beet cutlets in a dry mango and fry them on vegetable oil from both sides.
Tasty beetroot recipe
Ingredients:
- millet - 115 g;
- beets - 300 g;
- bread crumb - 45 g;
- flour - 15 g;
- egg - 1 piece;
- ground cumin and chili - 5 g;
- arugula - 80 g.
Preparation
Before you prepare the beet cutlets, pour the cumin and chili with a glass of water and pour into the container with liquid scalded millet. Then sprinkle salt and put everything on the fire to cook until completely ready. The porridge should turn out dry and friable. After that, mix the millet with grated beets, egg, fresh bread crumbs, flour and finely chopped arugula. From the received mass we make cutlets and fry them on a warmed up oil to a crisp crust. If you want to make beetroot cutlets on this recipe in the oven, preheat it to 155 degrees, and then place a pan with cutlets for 8 minutes.
Dietary beet cutlets - recipe
Ingredients:
- brown rice (boiled) - 2 items;
- boiled beans - 120 g;
- beets - 230 g;
- cayenne pepper, ground cumin, thyme - 4 g;
- garlic cloves - 2 pcs .;
- bread crumb - 1 tbsp.
Preparation
With the help of a meat grinder or a blender, whisk together rice with beans with beet pulp. Add spices to the mixture, passed through the garlic press and bread crumb. If the mixture turned dry, let stand for half an hour, during this time the beets will let the juice and mold the cutlets will become much easier.
Baking tray cover with parchment and put on it pre-caked cutlets. Spray them with any oil and put in an oven, the temperature of which reaches 170 ° C. After 7 minutes turn the cutlets to the other side, also pour oil and continue cooking the same time.
Preparation of beetroot cutlets in a multivariate
Ingredients:
- beets - 200 g;
- potatoes - 100 g;
- cilantro;
- coconut chips - 40 g;
- bread crumb - 40 g;
- Dried garlic and onions - 6 g;
- flour - 25 g;
- water - 40 ml.
Preparation
We boil the beets with the potatoes until soft and mash in puree. We season vegetable mashed potatoes to taste, supplement with greens and we make of a mixture of cutlets. We connect bread crumb with coconut shavings, dried onions and garlic. Flour the flour with water and mix the liquid smooth dough. In the multivarker at the "Baking" mode we heat up the oil. We dip the cutlets first in a sticky mixture of flour and water, and then roll in a crumb with coconut. Fry the cutlets on both sides for 6 minutes.