3 recipes of delicious meatless meatballs Bashny.Net

Vintage recipes from Chef Daniel of Moscow Monastery Oleg Olhova. Even if you fail to comply with the post, why not cook these dietary cutlets for dinner?

"Many people say that they can not observe fasting because they have chronic diseases, too much work, and so on. In my opinion, a post may be not so much a rejection of meat and milk, but in compliance with certain restrictions - stop smoking for the smoker, from sweet to sweet tooth, from the TV for those who spent all his time in front of him. And this restraint may be the beginning of the path to God, "- says Oleg alder, among other things, a chef with 25 years of experience

. Well, if you have already taken the next step and try to relate his life with the church charter, cook meatless meals and want to expand their menu, then God himself commanded to prepare the soul chops.

Cabbage cutlets




In Soviet times, according to Ilf and Petrov were very common vegetarian dining, as the meat was in short supply, and allow it to yourself a few could. It was then, and has been developed a "repertoire" of all kinds of vegetable burgers, which are very useful to us during Lent.

Ingredients (for 4 servings):

¼ head of cabbage cabbage
1 carrot
1 onion
0, 5, Art.
semolina 0, 5, Art. water
1 tbsp. breadcrumbs or flour

vegetable oil
salt ground black pepper
How to cook cabbage burgers:

1. Vegetables Wash, peel.

2. Cabbage chop fine julienne.

3. Chop onion into small cubes.

4. Carrots grate.

5. Cabbage, carrots and onions fried in butter in a pan with a thick bottom, or in a deep frying pan.

6. Pour water and simmer until all the vegetables soften over low heat, cover bowl with a lid. Add salt and pepper to taste.

7. Gradually pour the semolina, stirring constantly whisk vegetables (semolina added to the bunch, to burgers is not falling apart). The resulting mass should be homogeneous.

8. Cool the vegetable mass to room temperature.

9. formed from the mass of oval-shaped patties, breaded them in bread crumbs or flour and fry in a pan on both sides until golden brown.

Similarly can be prepared carrot, beet, potato, squash or pumpkin patties, alone or mixed. To beef does not stick to hands, soak them in cold water or grease with vegetable oil. In the vegetable stuffing can be added chopped fresh herbs and spices to taste. By vegetable cutlets suitable vegetable sauces - spinach, of canned tomatoes, and onion

. Zrazy Potato with onion and mushrooms


Zrazy usually fish stuffed with onion and eggs. But fasting without fish, we came up with a special recipe - from the beloved potatoes and, of course, mushrooms: conventional products in an unusual combination

. Ingredients (for 4 servings, 8 chops):

12
potatoes 6 mushrooms
1 onion
0, 5, Art.
breadcrumbs
vegetable oil
salt ground black pepper
How to cook potato zrazy:

1. Potatoes Wash, peel, cook until completely tender, drain the water from it.

2. Potatoes salt and mash with a pestle or break a whisk until a smooth, lump-free. You should have a very strong and thick mashed potatoes.

3. Onion cleaned, cut into small cubes.

4. wash mushrooms, cut into medium-sized cubes.

5. Fry the onions and mushrooms in butter, salt and pepper.

6. When the sauce has cooled to such an extent that it will not burn your hands, divide it into 8 equal pieces. Each part promyat hands, roll into a ball, put on the table or a plate, sprinkled with a small amount of breadcrumbs.

7. The balls of mashed potatoes to flatten in the center put one-eighth of the meat, wrap the edges formed into a rectangle or oval, breaded in bread crumbs.

8. Fry zrazy on the hot frying pan with oil until golden brown.

9. Serve zrazy possible with spinach sauce and onion sauce.

Onion
cutlets

This recipe Oleg Ol'khov borrowed from the collection of the Athos monasteries meatless recipes. But few reworked and adapted to make it easy to cook on a conventional home kitchen.

Ingredients (for 4 servings):

6 medium sized onions
0, 5, Art. flour
3 sprigs of dill

vegetable oil
salt ground black pepper
How to cook the onion burgers:

1. Onions cut into very small cubes, put in a colander, pour over boiling water (this is done in order to bow out of the extra bitterness), allow to drain water.

2. Finely chop the dill.

3. Mix in a bowl of chopped onions, dill, salt and pepper, stir.

4. In the resulting mass pour the flour and mix thoroughly.

5. formed from small mince burgers, very much compressing their hands.

6. The red-hot oil in a frying pan and gently fry the cutlets on both sides, trying to make it so that the burgers are not collapsed.

7. Onion burgers are well served with vegetable sauce, such as carrots, sweet peppers or spinach.