Light vegetarian cutlets can be consumed not only by adherents of the idea of refusing to eat meat, but also simple meat eaters who want to diversify their food or make it more useful. In order to make vegetable vegetarian cutlets even more useful, you can bake them in the oven or cook without butter on the grill.
Vegetarian pea cutlets
Ingredients:
- potatoes - 90 g;
- boiled chickpeas - 240 g;
- oat flakes - 85 g;
- sweet pepper - 50 g;
- white onion - 45 g;
- hot chilli - to taste;
- garlic cloves - 3 pcs .;
- a pinch of cayenne pepper;
- vinegar - 12 ml.
Preparation
We boil the potatoes in their uniforms, its starch will later become the binding base of our vegetable cutlets. Peeled tubers mash in mashed potatoes. By analogy, we do the same with chickpeas, scribbling Turkish peas manually or using a blender. Mix the mashed potatoes with peas and add a little onions, garlic, garlic, sweet pepper, spices and vinegar.
Oat flakes are ground into flour. A quarter of the flour obtained is postponed, and all the rest is added to the vegetable mix and we divide it into 6-8 servings. Each of the cutlets is rolled in the remaining flour, and then fried on both sides.
Vegetarian cutlets from peas can be served alone with the sauce, or you can make them a part of your burger.
Vegetarian cutlets from a string bean - the recipe
Ingredients:
- canned beans - 480 g;
- sun-dried tomatoes - 280 g;
- egg - 1 piece;
- dried chilli - to taste;
- grated hard cheese - 90 g.
Preparation
We put canned beans in a bowl of a blender or we pass through a meat grinder. For cutlets with pieces of beans, you can stretch the beans by hand with a fork or press for potatoes. Finely chop the dried tomatoes, add them to the beans, then we put a pinch of hot pepper and grated cheese on a fine grater. We drive into the mixture one egg for a bunch. If you do not eat eggs, then replace them with artificial ones, based on flax seeds or chia.
Fry pea patties on a grill or a conventional frying pan on both sides.
Vegetarian cutlets from cabbage
Ingredients:
- red lentils - 160 g;
- chickpea - 120 g;
- white onion - 90 g;
- garlic cloves - 3 pcs .;
- chopped young cabbage - 2 items;
- cumin - 2 g;
- ground chili - 2 g;
- egg - 1 piece;
- parsley greens.
Preparation
Before you cook the vegetarian cutlets, boil the lentils and chickpeas until cooked, and then beat them with a blender or grind it in a mash. Add white onions, garlic and fresh cabbage leaves through the press. To ensure that the roasting cutlets do not disintegrate in time, they can add a chicken egg. Taste of our dish will add cumin, chili and parsley.
Then you can form a mass in cutlets, roll them in bread breaded and fry until blubber.
Cutlets from buckwheat vegetarian
Ingredients:
- boiled buckwheat - 2 items;
- goat cheese or cottage cheese - 60 g;
- white onions - 40 g;
- egg - 1 piece;
- bread breading.
Preparation
Boiled buckwheat mildly mash with a fork to make it slightly more glutinous, and then drive in the egg, add goat cheese and chopped onions (you can take both regular and green). If the mass is too liquid, sprinkle a bit of whole-grain flour or ground flax seeds. Then roll the vegetarian buckwheat cutlets, slightly flattened and roll in breadcrumbs.