Cutlets made from rolled oats and bouillon cubes. Step-by-step recipe with photos

Remember the joke when a gentleman asks his butler what is on the menu today, and reacts joyfully when he hears “Cutlets, sir.” But the owner did not rejoice for long, because after a short pause the butler clarifies: “Oatmeal, sir.” The benefits of rolled oats for the health of the stomach and the body as a whole have been known for a long time, but most housewives limit themselves mainly to preparing oatmeal. But rolled oats make quite tasty and healthy dishes, including cutlets.

To prepare delicious and healthy oatmeal cutlets, you will need to stock up on:

two glasses of rolled oats
one glass of water
one bouillon cube
one medium sized onion
one egg
vegetable oil for frying cutlets
two tablespoons of mayonnaise or sour cream
1–2 cloves garlic
a small bunch of any greenery you like

Parsley, dill, cilantro, and basil are perfect for oatmeal cutlets.

Cooking rolled oats

So, when all the ingredients are prepared, you can get down to business. First, boil a glass of water. Dissolve the bouillon cube completely. Pour the flakes into a deep bowl and pour hot, freshly prepared broth over them. Cover with a lid and let the oatmeal steep for 20–25 minutes. While the flakes are swelling, peel the onion and chop it finely. Fry the onion for three to five minutes in a frying pan with heated vegetable oil until slightly golden brown.

To make the cutlets more fluffy, you can add baking soda to the flakes on the tip of a knife.

Oh, cutlets, delicious!

Then add the onion to the swollen flakes and stir. You can add salt and ground black pepper to the resulting mass to taste.

The dish will be even tastier and more aromatic if you add a mixture of peppers to the rolled oats

Now start frying the cutlets. They can be formed by hand, like ordinary cutlets. Or you can use a tablespoon. Simply scoop the rolled oats into a spoon and carefully place it in a frying pan with hot oil.

To prevent rolled oats from sticking to the spoon, periodically dip it in a cup of water

Fry the cutlets for five to seven minutes. Then remove them from the pan. Your cutlets are ready.

You can eat the prepared dish in this “pure” form. But the sauce gives the cutlets a special taste. For it, it is enough to mix two tablespoons of mayonnaise or sour cream with a clove of garlic passed through a press and finely chopped herbs. This sauce is best for greasing hot cutlets.

You can also transfer the finished cutlets into a deep frying pan and pour sour cream or mayonnaise on top of them, cover with a lid and simmer over low heat for five to ten minutes. The cutlets will be soft and tender.

Hercules is a healthy, nutritious and tasty product from which you can prepare not only delicious porridges, but also cutlets! You don’t have to adhere to church fasting or be a vegetarian to appreciate excellent rolled oatmeal cutlets. The recipes offered today will be appreciated by every housewife. Try it, it's really delicious!

Rolled oatmeal cutlets - basic cooking principles

Rolled oatmeal cutlets are prepared according to the principle of preparing regular cutlets. Hercules is poured with boiling water and left for a while so that it absorbs the water. Here you should pay special attention to the amount of water. Fill large rolled oats with the amount of liquid indicated on the package. Fill small rolled oats with less water so that the minced meat does not have the consistency of pancake batter. You can also use leftover porridge from dinner or breakfast.

To make the rolled oatmeal cutlets dense and to form an appetizing crust when frying, add a soaked bun to the minced meat.

The minced meat is seasoned with spices, finely chopped onion and squeezed garlic are added.

To prevent the cutlets from falling apart when frying, add egg, flour or semolina to the minced meat.

Rolled oatmeal cutlets can be prepared during Lent; in this case, eggs are not added to the minced meat, but replaced with soaked and squeezed bread or flour.

If you are not cooking during Lent, you can safely add minced meat, liver or cheese to the rolled oats.

Rolled oats cutlets are served with sauces or sour cream.

Cutlets made from rolled oats and bouillon cubes

This recipe will save your family budget and cooking time. It may happen to anyone that they urgently need to prepare something, but there is no time to go shopping. What to do? A recipe for rolled oatmeal cutlets and a bouillon cube will help. How to prepare this dish? First, let's prepare the ingredients:

200 grams of oatmeal.
A small head of onion.
0.4 liters of broth prepared from a cube. The taste can be meat or chicken.
Two chicken eggs.
Flour (for breading).
Salt and spices.
Vegetable oil in a frying pan.

Now we will create cutlets:

You need to add oatmeal into the prepared broth and cook for three minutes (if it is instant cereal) until you get a paste.
Remove the “porridge” from the stove, add finely chopped onions, eggs, salt, spices, and a little flour after cooling.
We form cutlets, roll them in flour, fry in a frying pan (hot) on both sides.

Cooking time will take approximately forty minutes. These cutlets will taste very much like real meat cutlets, and the energy value per hundred grams will be only 140 kcal! Serve with sour cream or any side dish, these cutlets are suitable for everything!

Lenten beet cutlets

Beets are a frequent guest in Russian homes. Such unconditional hits of the dinner table as borscht, vinaigrette and herring under a fur coat are known to everyone. But not everyone knows that beets can be used to prepare hundreds of other delicious dishes, one of which is beet cutlets. This is a bright, fresh and healthy dish that does not require any supernatural efforts. In combination with potatoes, roasted peanuts and a certain set of spicy spices, the taste of beets begins to play with new colors. It is noteworthy that beet cutlets do not necessarily need to be fried in a frying pan, but can be baked in the oven.

Cutlets for fasting and vegetarians

Lenten rolled oatmeal cutlets are the best option for those who are fasting or for adherents of plant-based foods. The dish will turn out to be very satisfying, at the same time low in calories (about 115 kcal) and tasty.

Ingredients for cutlets:

200 grams each: potatoes, rolled oats and onions;
0.4 liters of vegetable broth, or just water;
salt and spices to taste;
a little garlic (optional);
vegetable oil.

Preparation:

Place the flakes in hot broth or water and let them swell slowly. If time does not allow this, then... as in the previous case, add rolled oats into boiling broth (water), stirring constantly and cook for three minutes until you get a thick porridge.
We pass the peeled potatoes through a meat grinder, then squeeze out the juice. Scroll through the onions and garlic.
Mix the vegetable component with oatmeal porridge, salt and pepper.
Using a spoon, place the cutlets into the hot oil and fry until crisp on both sides.

These cutlets are ideally combined with ketchup, vegetables, vegetable stew and mashed potatoes. If you do not fast, are not a vegetarian, and just decided to try this dish, then we recommend serving it with sour cream!

Fish cutlets with rolled oats

Rolled oats cutlets, the recipe for which involves the addition of minced fish, will appeal to everyone who prefers soft and juicy food. This dish is perfect for people on a diet, since the calorie content per hundred grams will be approximately 140 Kcal (depending on the fish).

To prepare, take:

half a kilo of minced fish;
one hundred grams of rolled oats, the same amount of onions;
one egg, salt and spices for fish;
vegetable oil for frying;
breadcrumbs.

Preparation of cutlets:

We pass the fish fillet through a meat grinder along with the onion.
Pour the rolled oats into a separate bowl, beat in the egg, mix, and let sit for ten minutes.
Add minced fish, spices and salt to the rolled oats, mix, cover with a paper towel, and let rest for another ten minutes.
Heat a frying pan, pour oil, place cutlets coated in breadcrumbs in it. Fry one side over high heat without a lid, the other on low, under the lid, until the crust is browned. This method of frying the cutlets will retain greater juiciness.

Cutlets made from rolled oats flakes and minced fish go well with vegetable salads, vegetable side dishes, and boiled rice. It is better to take a soft, creamy sauce.

Delicious fish cutlet recipe

For these cutlets, I take two types of fish - pink salmon and pollock. You can buy ready-made fish fillets, but my fish is fresh. These marble cutlets have an extraordinary taste. Cooking will require some effort, but when you try them, you will understand that your efforts were not in vain.

Preparation:

I wash the pollock and remove the bones. I twist it in a meat grinder twice. I also clean the red fish from bones and cut it into small pieces and add it to the minced meat.
I chop the onion very finely and also add it to the mince. Salt, pepper and add half a glass of semolina. Mix well and let stand for 20 minutes so that the semolina swells.
I begin to form the cutlets. You can roll them in flour, semolina or breadcrumbs - as you wish. Meanwhile, the oven is already turned on at 200 degrees and is heating up.
I pour sunflower oil onto the sheet and place the cutlets not too close to each other. The oven has warmed up, I send a sheet of cutlets into it.
Time to make the sauce. Pour 3 tablespoons of flour into a bowl and, stirring constantly, pour in a large mug of water 330 ml. Add tomato paste, salt, pepper. You can add any spices you like at this stage.
The cutlets have been fried in the oven for 30 minutes. Carefully pour all the tomato sauce onto the cutlet sheet. And again in the oven for about 10 minutes. So that the sauce just boils. I turn off the oven and let the cutlets simmer in the sauce.
I serve it on the table, sprinkled with finely chopped herbs and a garnish of pickled vegetables.

Lenten fish cutlets in tomato sauce are ready. I am sure that all your family and guests will like them.

Lenten cutlets can be made not only from fish. Here is a recipe for squid cutlets from the channel “Bald Cook”

Lenten oat cutlets with carrots

Another great recipe for rolled oats cutlets for fasting people who have given up meat and are on a diet. This delicious combination of ingredients will allow you to survive fasting without suffering, or lose a few extra pounds.

We will need the following products:

one hundred grams of rolled oats flakes;
one medium carrot;
one medium potato;
one onion head - small;
salt and seasonings;
greenery;
frying oil;
breadcrumbs.

The calorie content of the dish will be 115 kcal, and the cooking time will be forty minutes. Let's get started:

Pour boiling water over the flakes and let them swell for 20 minutes.
While the flakes are swelling, grate the peeled potatoes and carrots on a fine grater, getting rid of excess juice.
Chop the onion as much as possible, preferably through a meat grinder. Press the garlic through a press, and finely chop the greens.
There are no eggs in the recipe, as the dish is considered lean. But even without them, the minced meat will be suitable for frying cutlets. We combine rolled oats with vegetables, if it is too liquid, you can add a little more dry flakes (which are for quick brewing). We make cutlets, roll in breadcrumbs, and place in a frying pan. Fry on both sides until crusty.

Oatmeal cutlets with carrots: recipe with photos

Ingredients:

oatmeal – 1 glass;
small carrot – 1 pc.;
onion, large – 0.5 pcs.;
garlic – 1 clove;
kitchen salt, pepper - a pinch;
corn flour - for breading;
vegetable oil - for frying.

How to make cutlets from rolled oats

Pour the oatmeal into a bowl, pour boiling water, approximate ratio 1 to 1, so that the liquid is equal to the cereal, no more. The oatmeal will soften in a few minutes and become more viscous. It will be easy to make cutlets from it.
Cut the peeled vegetables into medium pieces - onions and carrots, add a clove of garlic. Place in a blender bowl.
Grind the ingredients in a blender until fine. In this form, the vegetables will easily mix with the oatmeal, and the cutlets will not fall apart.
Saute the vegetables in a frying pan over low heat; there is no need to add oil, because carrots and onions are very juicy and will release juice during the stewing process. Stir the vegetables and sauté for a couple of minutes until the mixture softens slightly. Remove from the stove and cool slightly.
Mix oatmeal and vegetables, add salt and pepper to taste.
We wet our hands a little in water (the minced meat will not stick to wet skin), and form round cutlets of the same shape.
Breaded in corn flour, it will give an appetizing shade and will not burn too much like regular wheat flour.
Heat the oil in a frying pan, place all the cutlets on it and start frying.
Turn over and cook until done. Both sides should be fried, choose the color of the crust yourself - from less to more fried.

Rolled roll cutlets with minced chicken

Chicken cutlets with rolled oats are a great option for a family dinner. The calorie content will be almost 182 kcal, but this is still not much.

Products for chicken cutlets with rolled oats:

minced chicken fillet (without skin) - 500 grams;
half a cup of instant oatmeal;
half a glass of water (you can also use milk, but the calorie content will increase);
salt and spices;
small onion.

Pour the flakes with hot water or milk and let them swell. Twist the onion into minced meat, add salt and pepper. After the flakes are ready, add them to the minced meat. The mixture will turn out to be a little liquid, we will scoop up the cutlets with a spoon and place them in a frying pan without breading. The oil should be hot.

To ensure that the rolled oatmeal cutlets, the recipes for which we have provided you with, are of higher quality and tastier, we recommend:

Use only instant cereal.
The pan needs to be heated, so the cutlets will turn out more juicy.
Before adding the eggs to the minced meat, you need to beat them with a whisk, so the cutlets will turn out fluffier and more tender.
To prevent the cutlets from falling apart during frying, you can add white bread crumbs or semolina (you need little semolina, only half a tablespoon of semolina is used per kilogram of minced meat).

In general, I couldn’t make friends with cutlets; they constantly stuck to the pan, until I came across this recipe. Now I cook cutlets this way only, and my family likes them. Recipe from the book “Encore Recipes”, author Nuriya Nafikova. Thank you so much for that!!! I am writing the recipe like the author, only with my additions in red brackets. You will need:

A bun of any minced meat (200 grams), 3 finely grated medium-sized raw potatoes (squeeze out the juice), 1 glass of oatmeal (200 grams), 1 teaspoon of chicken seasoning, 1 egg, onion, 1-2 cloves of garlic, salt, pepper taste.
My comments:
I take any minced meat that is available, as a rule, I have a mixture of pork and chicken or pork and goose. I don’t use chicken seasoning, sometimes I can add Provençal herbs or suneli hops. Lately, I’ve been taking minced meat by eye, as much as I have, sometimes more than 200 grams. Well, that’s the amount I usually take in the photo:

Put the seasoning into the oat flakes (I didn’t), pour half a glass of boiling water, maybe a little more, and leave for 5 minutes to swell. You can do more, I usually pour and cook the minced meat. The main thing is not to overdo it with water, its level is not should cover the flakes completely, but show through slightly. This is what they look like after steaming:

Add grated potatoes, onion, garlic, egg, salt, pepper, oat flakes to the minced meat (if there is still excess water, then lightly squeeze out the flakes) This is what I get:

Form cutlets with wet hands, place in a heated frying pan with oil. Fry until crusty. Turn over, cover with a lid, reduce heat, ready in 20 minutes. I roll the cutlets in breadcrumbs, fry them on both sides like regular cutlets. Then I put them in a saucepan, add a little water and steam them for 5-10 minutes.

The cutlets turn out delicious and really super soft. My comments:

The main thing here is not to overdo it with water. That is, add the squeezed mass of soaked oatmeal to the minced meat. Maybe someone else will find this recipe useful!!! I've been using it for a long time.

I love them with mashed potatoes and stewed cabbage. Bon appetit!!!

Taking care of loved ones, relatives, and small children, experiments in the kitchen led to the creation of oatmeal cutlets, which bear the well-known name “Hercules” and contain many microelements necessary to maintain the health of the human body.

Simple recipe

You don’t have to be a vegetarian or observe a church fast to have the opportunity to try making Hercules cutlets. Not only do they look like meat products, but they also taste a little similar.

Large consumption of this type of cutlet will not cause harm to health and can wonderfully saturate the body, while being an excellent option for saving the family budget.

Having prepared the required amount of broth, boil it on the stove and add oatmeal. Cook them, stirring occasionally, for literally three minutes to get a fairly thick porridge for future minced meat. Remove from the stove to cool.

While the rolled oats are cooling, peel the onions and cut them into small squares. Beat a couple of eggs into the porridge, add onions, add a tablespoon of flour, selected spices, add salt and mix thoroughly.

The remaining flour will be used to bread the cutlets - once formed, you need to roll them in it. In a preheated frying pan, the cutlets are quickly fried until beautifully golden brown on both sides for about two to three minutes.

The dish goes well with sour cream or a sauce made from it, and can be eaten hot or cold, washed down with tea or juice.

Rolled roll cutlets with onions and potatoes: fast and tasty

What we need for cutlets:

oatmeal – 200 g;
onion – 80 g;
potatoes – 80 g;
salt, pepper - to taste;
greens - for serving;
vegetable oil - for frying.

How to cook rolled oatmeal cutlets

Let's steam the oatmeal with boiling water: pour the flakes into a bowl and add hot water 1:1. You can cover the bowl with a lid for 10 minutes. The oatmeal will swell and become more sticky. Just the right texture for the cutlets.
Chop the onion into small cubes. It will make the cutlets juicy and tasty.
Mix oatmeal with onion, add spices to your taste. Let's add some salt and pepper.
Grate the peeled potatoes and immediately add them to the minced meat to prevent them from darkening. Mix the minced meat until smooth.
Heat a little oil in a frying pan and turn the heat to medium. With hands dipped in water, we form round pieces, place them in a frying pan and begin to fry. You can cover with a lid and simmer slightly.
After 3-4 minutes, turn over and fry on the other side until lightly browned. Do not fry the cutlets too much to avoid burning. They quickly cook inside and become tender and juicy.

Lenten rolled oats cutlets

An excellent option for losing weight and preventing the appearance of excess cholesterol or cholesterol plaques in the body is to prepare lean, delicious cutlets from Hercules. The high content of microelements such as iron, potassium, iodine, fluorine, phosphorus, sulfur, manganese in oatmeal will compensate for the supply of minerals and vitamins in the body when observing church fasting or personal reluctance to consume meat products. To prepare the dish you will need:

potatoes – 200 g;
onion – 200 g;
garlic – 10 g;
rolled oats – 200 g;
water (vegetable broth) – 400 g;
spices, salt – 5 g each;
Sunflower oil – 40 g.

It will take about thirty minutes to create the dish, and the calorie content of one hundred grams of lean cutlets will be 115 kcal.

You can pour boiling water over the rolled oats and leave the flakes to swell naturally, but this will significantly increase the time spent on preparing the cutlets.

In another case, the water should be brought to a boil, oatmeal should be poured into it for about three minutes, stirring frequently, so that the porridge thickens to the required consistency to create minced meat. Then it will need to be cooled.

At this time, peel the vegetables - potatoes, onions, garlic, and grind them in a meat grinder. In a deep bowl, mix the resulting vegetable mixture, salt, spices and oatmeal.

In a frying pan, fry the cutlets formed with a tablespoon in vegetable oil until a beautiful golden crust forms for two minutes on both sides.

The dish can be served with vegetable puree, fresh cucumber and tomato salad, and tomato sauce.