Replace meat patties for the time of fasting can be no less delicious cutlets from seasonal vegetables. Among other special availability is the carrot. Post carrot cutlets are not only tender, with a pleasant sweetish taste, but also bright, which is ideal during the off-season with its cloudy weather.
Postcream carrot chops - recipe
The problem with any vegetable cutlet is that without the addition of eggs, they are reluctant to keep the shape. In this recipe, the main fastening ingredient will be chickpeas, and with it oat flakes and ground flax seeds.
Ingredients:
- carrots - 340 g;
- boiled chickpeas - 230 g;
- onion - 55 g;
- tahini 10 g;
- a mixture of spices for pilaf - 1 teaspoon;
- oat flakes - 35 g;
- Ground flax - 1 tbsp. a spoon.
Preparation
Before you prepare the lean carrot patties, pour the ground flax seeds with a couple of tablespoons of warm water. While the flax is typed with moisture, whip the carrots in a blender with boiled chickpeas and onion pieces. The resulting mixture fry for 10 minutes, and after removing from the fire, mix with spices, swollen flax, tahini and oat flakes. The resulting mass is divided into portions of equal size and form each cutlet, then proceed to roasting.
Lenten carrot cutlets in the oven
Ingredients:
- potato tubers - 240 g;
- carrots - 230 g;
- Tofu cheese - 380 g;
- frozen mix of vegetables - 1 item;
- onion - 80 g;
- ground cumin, korianadr - 2 tsp;
- handful of chopped cilantro;
- bread breading - for sprinkling.
Preparation
Boil potato tubers in uniforms and, after cleaning them, purify. Carrots grate and mix with the chopped potatoes, then add the vegetable mix (previously unfrozen it, of course), crumbled tofu cheese and finely chopped onions. The resulting mass is complemented with aromatic spices, herbs and salt, mix everything well and formulate into cutlets. Roll each in a crumb. Arrange cutlets on a baking sheet and bake at 190 degrees for 15 minutes.
Poster carrot chops with a manga - recipe
Another link component of cutlets can be a manga. Having absorbed vegetable juices, it swells and makes the carrot mixture viscous and light in molding.
Ingredients:
- carrots - 480 g;
- curry - 1 teaspoon;
- semolina - 35 g;
- pumpkin - 95 g;
- soy sauce - 25 ml;
- garlic - 2 teeth;
- onions - 65 g.
Preparation
After cleaning the pumpkin, onions and carrots, place them in the bowl of the blender and whisk. Add everything with garlic mashed potatoes, curry and soy sauce, then pour in the mango and, stirring, leave everything for 20 minutes. The resulting mixture is divided into portions and formulate. Each of the cutlets brown, then serve directly hot.
Carrot and cabbage patties
Carrots can be mixed with any other seasonal vegetables, such as cabbage. If enough to grind the cabbage leaves, they will give the dish a barely perceptible textural variety.
Ingredients:
- carrots - 320 g;
- cabbage - 115 g;
- onion - 85 g;
- canned beans - 380 g;
- on a branch of rosemary and thyme;
- ground cumin and curry - 1/2 teaspoon each;
- flour - 75 g.
Preparation
Beans purify. Cut the cabbage finely, and grate the carrots. Mix the vegetables with the chopped beans, then add the chopped onion, spices and chopped herbs. Supplement the mixture with flour so that the cutlet mass does not stick to the hands during molding. After hanging cutlets, fry them and immediately serve.