Beet cutlets

Beet cutlets look bright and elegant, and even those who don't like this healthy vegetable will like the taste. Their main advantage, which is especially pleasing, is that they are not expensive and affordable components, the benefits and ease of preparation, and most importantly, a side dish and some kind of sauce are not needed here.

For many, cutlets are associated with minced meat cutlets. But they can be completely different, not similar not only in taste, but also in composition. Let's look at several options for their preparation.

How to make vegetable cutlets from beets

Beetroot vegetable cutlets prepared according to this recipe are hearty, nutritious and delicious, and you need the simplest ingredients.

Peel the beets, rinse and grate on a fine grater.

Beat in one egg, add chopped garlic, black pepper salt and semolina.

Stir all added ingredients until smooth.

Form flat cakes, 1 cm thick, roll in breadcrumbs and fry in a pan with hot oil.

During frying, the oil should not be overheated and, unlike ordinary meat ones, vegetables should be cooked over medium heat so that they are fried inside and do not burn outside.

Recipe for beetroot cutlets with nuts

First, prepare the food: wash the beets thoroughly with a sponge, remove the root and foliage, pour over with vinegar and wrap in two layers of aluminum foil. It is advisable to choose small tubers so that they have time to fully bake. Preheat the oven to 180 degrees in advance and let the vegetables sit for 60 minutes.

Ingredients:

beets - 0.6 kg., wine vinegar - 10-15 ml., butter - 25 gr. semolina - 40 gr., walnuts - 70 gr., garlic - 4 prongs, egg - 1 piece, salt and pepper, bread crumbs.

Remove the finished beets from the oven, gently unfold and set to cool, then grate or on a blender. Transfer the mixture to a frying pan, add semolina, butter and simmer for 15 minutes over low heat. Cool it down.

Grind the garlic and walnuts with a blender until they are almost homogeneous.

Combine the beetroot and nut mixture, add the egg and stir in the minced meat. If the composition is too runny, add some bread crumbs. The structure of the minced meat depends on the type of beet.

Blind small patties and roll on both sides in breadcrumbs. Heat a skillet and sauté in vegetable oil until a golden crust forms on the surface.

The treat is ready! You can start tasting.

Recipe for beet cutlets with Adyghe cheese

Cutlets with Adyghe cheese are tender and juicy. For their preparation, neither eggs nor cereals are required, so the dish comes out dietary and surprisingly tasty, with a subtle creamy note.

Ingredients for 10 cutlets:

beets - 0.6 kg., Adyghe cheese - 115 g, white flour - 0.5 tsp, salt, pepper, breadcrumbs - 2 tbsp. l.

  • Boil the beets until cooked, or steam them, then cool and grind in a blender until smooth.
  • Grate Adyghe cheese and combine with beets, add flour, salt and pepper, then stir well.
  • Make 10-12 cutlets with minced beetroot and fry in a pan in vegetable oil until a delicious crust forms on the surface.
  • Dish is ready! Serve it right away and surprise your family.