It is very difficult to believe that meats are lean, from meat can not be distinguished.

In order to pamper seven patties, it is not necessary to run to the market for meat. It can be replaced by mushrooms, vegetables, legumes or cereals. Experienced housewives know how to prepare lean patties in a pan or in the oven, so that they can not be distinguished from meat. And this skill becomes especially relevant in the days of Great Lent.



Lean patties without meat are inexpensive, which is very important in our difficult time. And they are prepared easily and quickly, even a novice hostess can cope! Therefore, our recipes should be familiar to everyone who adheres to a diet, observes a fast or is looking for a way to save a little.

Oatmeal cutlets

The ingredients

• 1 cup oatmeal
• 1 cup of boiling water
• 200g potatoes
• 100g onion
• 1-2 cloves of garlic
• greenery
• salt
• spice
• vegetable-oil

Preparation

1. Pour the oatmeal with boiling water, cover the lid and leave to swell for 10-15 minutes. You can also prepare cereals according to the instructions on the package.
2. Wash the vegetables, peel off, sodium on a grater with medium holes or grind in a blender.
3. Add to the oatmeal vegetables, crushed greens and a well-mixed vegetable mass.
4. Then salt to taste, sprinkle pepper and other spices. Stir it carefully again. Mass is made by glue. Therefore, before forming the cutlet, wet your hands with water.
5. Heat the vegetable oil in the pan and fry the cutlets on both sides on medium heat.
6. At the end, cover the lid, reduce the fire to a minimum and the carcass for a few more minutes.
7. Bon appetit!

Buckwheat cutlets

The ingredients

• 200g buckwheat
• 2 chicken eggs
• 100g hard cheese
• 1 bulb
• 50g butter
• 2 tbsp flour
• salt and spice
• vegetable-oil

Preparation

1. The first thing to do is to cook the buckwheat until ready. With the intricacies of cooking porridge from any kind of cereals, we introduced readers in one of the articles.
2. While buckwheat is cooked, peel the onions off the peel and cut into small pieces.
3. In the pan, grind butter and roast the onions so that it becomes soft. Let him cool down a little.
4. Rub the cheese on a large grater. Combine buckwheat, onions, cheese in a deep bowl. Add salt, spices to taste and pour the eggs. Mix all the ingredients thoroughly.
5. Add the flour and mix it again. From minced meat, form small cutlets, collapse each in flour.
6. Roast the patties in the pan until golden. A delicious and delicious meal is ready!
7. Bon appetit!

Potato and onion cutlets

The ingredients

• 2 large bulbs
• potato
• 3 tbsp manki
• carrot
• salt
• fryer
• 1l tomato juice

Preparation

1. Grind the onions. You need to try, because this is an important component of the cutlet. You can even use a blender, but if it has the option of cutting in pieces. Mashed onions won't suit us.
2. Grind potatoes and carrots in fine grater. Mix with onions and salty. Another option is to use soy sauce or tkemali. But then the taste will change a little. Not critical, but you can reduce salt intake, which is said to be very useful.
3. When the mass begins to give juice, add semolina to it. Stir it. After that, it will swell and give volume to your future cutlets. Let him stand for 15 minutes, come to the right view.
4. Form the cutlets manually and send to the pan. Let them roast on both sides on a fire slightly more than average. It won't take long. Then place the cutlets in a pot with a thick bottom and pour tomato juice. Carcasses of them for about half an hour on a slow fire, and without stirring. Wait for the dish to cool and serve to the table.

Pea cutlets

The ingredients

• 300g peas
• 1 bulb
• 2 tbsp flour
• 6 tbsp vegetable oil
• 0.5 tsp salt
• chili

Preparation

1. Wash the peas 2-3 times with running warm water.
2. Then soak it for 3 hours or overnight in cold water.
3. Pour the water, pour the cereal with clean water and boil until all the water boils out. From time to time, stir the peas so that you do not stick to the pan.
4. Sprinkle and pea when it's cooked.
5. Cut fine onions and roast in a heated pan until golden with two tablespoons of sunflower oil.
6. Transfer the boiled peas into a deep bowl and cool it.
7. Add the toasted onions to the peas and stir. To achieve a pasty consistency, you need to break the peas with a mixer or knead with a fork if the peas are well boiled.
8. To keep the cutlets in shape, add a tablespoon of flour to the pea puree and stir.
9. Form the cutlets and drop them in flour, so they definitely will not stick to the pan.
10. Roast the boiled pea patties in a heated pan to a ruddy crust.
11. Bon appetit!

Cabbage cutlets

The ingredients

• 400g white cabbage
• 2 chicken eggs
• 100 ml of milk
• 2 tbsp butter
• 3 tbsp oatmeal
• salt

Preparation

1. First thing you do, stick the cabbage fine. Add some water and oil and mascara for 15 minutes.
2. Add to the cabbage oatmeal and some salt. Carcasses about 10 minutes.
3. Add the eggs to the cabbage mix. Put it in baking molds. Silicone molds for cupcakes are perfect.
4. Heat the oven to 200 degrees and bake for half an hour.
5. Such cutlets can be served on the table with sour cream, sprinkling them a little with black pepper. Bon appetit!

Corn cutlets

The ingredients

• 2 large cob of corn
• 100g flour
• 5 tbsp milk
• 2 eggs
• 25g butter
• 2 stems of green onion
• 1 tsp baking powder
• 4 tbsp vegetable oil
• salt, pepper to taste

Preparation

1. Wash the corn and dry the cobs. With a sharp knife, carefully cut the grain.
2. Seeds in boiling water without salt for 5 minutes. Put the finished corn in a coop and let the grains cool.
3. Eggs thoroughly beaten with milk and butter until a homogeneous mass.
4. Sip the flour, add baking powder. Sprinkle in a bowl to the whipped eggs and add a pinch of salt.
5. Cut the onions with thin rings and add to the resulting mass. Send chilled corn grains there, too. Stir it well.
6. Put sunflower oil on the heated pan. With a spoon, lay out the dough on the pan, forming small cutlets. Roast them on each side for 1.5 minutes until the golden crust.
7. Divinely delicious corn patties are ready. Serve them as an independent dish, decorating with fresh greens and your favorite sauce. Or you can serve cutlets from fresh corn with vegetables on the grill or with any nutritious porridge. In short, it's delicious!

By the way, if you want to make cutlets more dietary, instead of roasting, you can send them to the oven and bake. It is also very tasty, with a rosy crust. I like both options. If you fry in a pan, remove the excess oil with paper towels.