Recipe for lean bean cutlets: how to cook without eggs, step by step

Delicious bean cutlets with minced meat

Today I want to tell you about what delicious bean cutlets I cooked yesterday. The cutlets can be made simply with beans, or you can add a little minced meat, so to speak, for flavor. They are very easy to prepare.

To prepare, take:

1 cup raw beans,
1 egg
200 grams of minced meat (optional),
piece of white bread
100 ml milk,
parsley, dill (optional),
1 medium onion,
2-3 cloves of garlic (optional)
salt,
ground black pepper,
flour or crackers,
vegetable oil for frying.

How to cook:

First, rinse well and soak the beans in cold water. It is advisable to soak overnight. In the morning, drain the water and boil the beans until tender. Place the finished beans in a colander.

Vegetarian bean cutlets

Vegetarian bean cutlets are very suitable for those who are fasting or simply preparing vegetarian dinners. Beans are known to contain vegetable protein and a lot of fiber, so they are very healthy. Fry vegetarian bean cutlets in a preheated frying pan. You can additionally simmer the finished cutlets in tomato paste or lecho. It is better to serve the cutlets immediately after cooking, hot. Sour cream and garlic sauce goes well with beans. For garnish I recommend fresh herbs, tomatoes and cucumbers. Good luck and bon appetit!

Ingredients:

Beans - 1 Cup
Champignons - 4-5 pieces
Medium carrots – 1 piece
Flour - 2 tbsp. spoons
Breadcrumbs - 2-3 tbsp. spoons
Oil for frying - 2 tbsp. spoons

Number of servings: 4

How to cook "Vegetarian bean cutlets"

Soak the beans overnight and boil until tender. Crush the finished beans.

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Mix the resulting mass with carrots and mushrooms, add two tablespoons of flour. Knead the cutlet mass well, form into cutlets and roll in breadcrumbs. Fry the bean cutlets on each side for 4-5 minutes. Bon appetit!

Step-by-step recipe for lean cabbage cutlets

These are the most delicious cabbage cutlets. For me they are even tastier than meat ones. I put a lot of onions in the cutlets - it makes them juicier and more flavorful. If you don't like onions, add less, the recipe will not suffer. You can also use breadcrumbs instead of semolina. I use semolina only to roll cutlets in it.

Preparation:

I pour 2.5 liters of water into a large saucepan and place it on the stove. While the water is boiling, I prepare the vegetables. I peel and wash onions and potatoes. I cut the cabbage into large pieces.
The water began to boil. I put pieces of cabbage in boiling water. I cover it with a lid. You shouldn’t cook the cabbage for a long time – just let it wilt a little and remove it.
I cut the onion into large slices for grinding in a meat grinder.
Cook the cabbage for two minutes and that’s enough. I put the cabbage in a colander to cool. The remaining cabbage broth can be used to make soups.
I grind cabbage, onion and garlic in a meat grinder. A lot of excess juice has formed, I drain that too.
Now I rub the potatoes on a grater. I add the potatoes last so they don't darken. Finely chop the dill and mix everything with the minced cabbage. At this stage I add salt, pepper and flour. I mix everything well.
I put the pan on the fire and add olive oil. With hands moistened with water, I form cutlets and roll them in semolina. You can also roll it in breadcrumbs. Fry in hot oil on both sides until nicely browned.

Lean and delicious cabbage cutlets are ready! They can be served with any side dish, as well as with a lean salad.

Another unusual recipe for lean cutlets from the channel “Aleksey Sukhanov’s Culinary Academy”

Bean and rice cutlets

Having tasted lean bean cutlets with rice, recipes for meat versions will fade into the background, so striking will be the taste of the resulting products. The richness of the legumes combined with the tender rice porridge and the piquant flavor of the tomato sauce create a balanced culinary creation.

Ingredients:

beans - 1 cup;
rice – 0.5 cups;
onions – 2 pcs.;
flour - 3 tbsp. spoons;
garlic – 3 cloves;
walnuts – 1 handful;
tomato paste – 2 tbsp. spoons;
greens – 1 bunch;
salt, pepper, bay, oil.

Preparation

Boiled rice and beans are passed through a meat grinder along with onions and garlic.
Add salt, pepper, herbs, nuts, mix, form products, dip in flour and fry in oil.
Dilute the paste with water, bring to a boil, season with laurel and pepper, and pour over the cutlets.
Simmer the lean bean cutlets in the sauce for 10 minutes.

Recipe for vegans - Lenten colettes with beans and nuts in tomato sauce

A classic of the genre - cutlets in tomato sauce; this sauce is also suitable for bean products. The recipe will appeal not only to vegans, but also to everyone who loves vegetable dishes.

To prepare you will need:

white beans - 2 cups
walnuts - 50 gr.
onion - 1 pc.
garlic - 2 cloves
starch - 2 tbsp. l.
salt, spices to taste

for the gravy:

onion - 1 pc.
carrots - 1 pc.
tomato paste - 1 tbsp. l.
water
frying oil
salt, pepper to taste

Step by step description:

For the gravy, dice the onion and grate the carrots on a coarse grater. Fry in a frying pan until soft, then add tomato paste diluted in water. Add salt, pepper and simmer until the gravy thickens.
Soak the beans overnight, then boil until tender, cool. Grind it in a meat grinder along with onions and nuts. Add salt, spices to taste, starch.
First, mix everything with a spoon, and then bring it to a homogeneous state with your hands to get soft minced meat.
Roll in flour to form cutlets and place them on a greased baking sheet. Pour the gravy on top and place in an oven preheated to 200 degrees.
In 20 minutes the dish will be ready. You can serve it with any side dish - potatoes, cereals, pasta.

Lentil and bean cutlets

Bean cutlets, the recipe for which will be presented below, are prepared with the addition of lentils boiled until fully cooked. You can use any type of cereal, while adjusting the cooking time. Savory or a hop-suneli mix, which should be mixed into the base before shaping the products, will harmoniously complement the taste palette.

Ingredients:

beans - 1 cup;
green lentils – 1 cup;
onion – 1 pc.;
flour - 3 tbsp. spoons;
salt, pepper, savory, breadcrumbs, butter.

Preparation

The beans are soaked for several hours and boiled until tender.
Cook lentils for 40 minutes or until softened.
Grind the components using a meat grinder or blender, adding an onion.
Mix salt, pepper, savory into the flour mixture.
The products are formed into the desired shape, dipped in breadcrumbs, and fried on both sides in oil.

With champignons

Required Products:

Two spoons of flour; seasonings; 100 grams of boiled beans; 200 grams of mushrooms; onions and carrots, one each; breadcrumbs.

Cooking process:

1. First soak the beans for several hours, and then cook until they become soft. 2. Chop onions, mushrooms and carrots in any convenient way and fry in a frying pan until all the moisture is released from the champignons. 3. Combine all the vegetables and pass through a blender to make a puree. Add any spices to taste, flour and make small round pieces. 4. Cover them well with breadcrumbs on all sides and bring until golden brown, frying on both sides.

Steamed bean cutlets

An even easier way to prepare the healthiest bean cutlets for Lent is to steam them after forming them. To do this, you can use a double boiler, a special multicooker function, or a homemade design made from a colander with a lid and a suitable-sized container with boiling water.

Ingredients:

beans – 400 g;
onion – 0.5 pcs.;
flaxseed flour – 2 tbsp. spoons;
garlic – 0.5-1 clove;
nuts – 50 g;
salt, pepper, oil.

Preparation

Boil the beans until soft, grind them using a blender with onions and garlic.
Stir in spices, flour and add a little water.
Form the products, place them in the oiled container of the steamer and cook for 20 minutes.

How different they are, these bean cutlets!

With a little effort and imagination, using different products added to beans, you can prepare many varieties of bean cutlets. Here are some other recipes for making bean cutlets.

Mushroom cutlets with beans

Important: do not add eggs to the minced meat, use boiled beans. Suitable for fasting people and people who want to lose weight.

Required ingredients:

dry beans – 1 cup;
mushrooms (preferably champignons) – 300 g;
onion - 3 pieces;
carrot – 1 piece;
garlic – 2 cloves;
wheat flour - 4 tablespoons;
vegetable oil – 100 g;
pepper, salt.

Cooking time: 40 minutes.

Calorie content: 160-170 kcal per 100 g of product.

Cooking process:

Soak dry beans in water for 8 hours, then rinse and cook over low heat for 20 minutes;
Drain the remaining water, twist the beans, adding garlic;
Cut onions and carrots, fry in sunflower oil;
We cut the champignons, sauté;
Add all the prepared vegetables, mushrooms, spices, adding flour to bind the minced meat. Knead thoroughly;
Form cutlets by dredging them in flour;
Fry them in vegetable oil until golden brown. You can cover with a lid and simmer a little. By adding any sauce to the resulting dish and stewing the cutlets with it, we achieve a more tender result.

Chicken and bean cutlets

An interesting combination of products, besides, a tasty and very healthy dish.

Required ingredients:

dry beans – 200 g;
minced chicken – 500 g;
hard cheese – 100 g;
eggs – 2 pieces;
fresh tomatoes – 3 pcs.;
butter – 50 g;
olive or sunflower oil – 0.5 cups;
breadcrumbs or flour for breading - 2-3 tbsp. spoons;
pepper, salt, herbs, garlic.

Cooking time: 50-55 minutes.

Calorie content: 190-210 kcal.

Cooking process:

Cook red beans, pre-soaked, until tender, cool and chop until smooth;
To this puree add raw minced chicken, all the spices, eggs, flour or crackers for viscosity and mix;
Rub butter and hard cheese through a coarse grater, add finely chopped herbs, then garlic and mix the resulting mixture for cutlets. Then we make balls;
We prepare a flat cake from the minced cutlet, place a ball of filling in it, forming it in the form of a cutlet;
Bread it, for this purpose the recipe calls for flour or crackers. Fry in oil in a frying pan;
Grate the tomatoes, adding salt and pepper. Pour tomato juice into cutlets and simmer for 10 minutes;
These cutlets are best served with potatoes in any form or as a separate dish.

Bean cutlets with rice

A very nourishing, aromatic product. It is better to take white beans.

Required ingredients:

dry white beans – 1 cup;
rice – 1/2 cup;
walnuts – 1/2 cup;
garlic – 1-2 cloves;
onion – 2 heads;
tomato paste – 2 tablespoons;
ground crackers - 1 cup;
any greens – 1 medium bunch;
any spices;
vegetable oil.

Cooking time: 1 hour.

Calorie content: 200 kcal.

Process for preparing bean and rice cutlets:

Boil beans soaked in water in advance until soft;
Cook rice in a separate pan. Drain the water;
Grind the beans and garlic in a meat grinder, add boiled white rice;
Finely chop parsley, dill, or basil. Send it to mince;
Put spices and tomato into minced meat;
Add walnuts, previously chopped. Mix everything;
Wet your hands with water, form cutlets, breading them in breadcrumbs;
Fry in boiling vegetable oil. You can simmer at the end by covering with a lid;
They are best served with cereal side dishes or separately.

Green bean cutlets

Bean cutlets made from green pods are lighter and healthier for digestion and intestines. They can be served with lean mushroom or other sauce of your choice and taste. Frozen pods are simply allowed to thaw before chopping, while fresh ones are boiled for an additional 2-3 minutes in water and allowed to drain.

Ingredients:

green beans – 500 g;
white bread – 50 g;
onion – 1 pc.;
flaxseed flour – 2 tbsp. spoons;
water – 90 ml;
breadcrumbs – 100 g;
salt, pepper, spices, oil.

Preparation

The beans are cut into small pieces, boiled for 2 minutes, and allowed to drain.
Twist the pods together with onions and bread soaked in milk in a meat grinder.
Add flaxseed flour mixed with water, season to taste with salt, pepper and desired spices.
Spoon portions of the mixture into breadcrumbs, dip, transfer to a frying pan with heated oil and fry on both sides.

Option with potatoes

Tender potatoes combined with beans create a unique taste. The dish is perfect for treating guests. Lean bean cutlets are perfect for those who do not eat meat, because legumes are famous as meat substitutes.

Cooking time: 2 hours 30 minutes

Number of servings: 6

Ingredients

beans – 400 g;
large potato - 1 pc.;
medium carrots – 1 pc.;
onion – 1 pc.;
breadcrumbs – 100 g;
garlic – 2 cloves;
vegetable oil for frying – 50 ml;
salt - to taste;
ground paprika – 1 pinch;
spices - to taste.

Step-by-step preparation

We wash the pre-soaked beans under running water, add salt and cook for about two hours over medium heat. Drain and let cool.
Wash the potatoes and carrots from the ground and boil them directly in their skins, then, when the vegetables have cooled, peel them.
Remove the skins from the onion and garlic, rinse and chop. You can grate or chop with a knife, then fry in a heated frying pan with oil.
Grind potatoes, carrots, beans in a convenient way, add fried onions with garlic, spices.
Mix thoroughly until a more or less homogeneous consistency is obtained.
We form cutlets from the minced meat, roll each of them in breadcrumbs and fry on both sides until golden brown.

This is interesting: beans have long been considered an excellent antioxidant; they are used to prevent diseases of the cardiovascular system. It contains a lot of protein, which is why it has become extremely popular among athletes.

Bean dishes are very tasty, do not require special expenses, and are an excellent alternative to savory food during the fasting period. And for those who have given up meat products altogether, it is a source of protein.

Recipes

There are many recipes for bean cutlets, and each of them has its own characteristics. There are basic options, on the basis of which you can later come up with your own original dishes, adding or excluding something from the composition. Below are a variety of recipes with photos, among them you can choose the ones that suit you.

Simple

Required ingredients:

0.5 kg of beans (both white and red are suitable);
2 medium potatoes;
1 carrot;
1 onion;
pepper and salt;
bread crumbs;
vegetable oil for frying.

The beans are soaked for 12 hours so that they swell and cook faster. For pre-soaked beans, 1 hour of cooking is enough for them to be fully cooked. While it is cooking, boil the potatoes and carrots separately. The onion is fried in oil until evenly golden brown.

When all the ingredients are ready, the minced meat is mixed. Beans, potatoes and carrots are chopped and mixed thoroughly. Then add onion and spices to the mixture and stir again.

From the finished mixture, flat, lean bean patties are formed, similar to burgers. They are sprinkled with breadcrumbs and fried in hot oil for about 5 minutes on each side until browned. They are best served hot.

Juicy

To prepare the cutlets you will need:

0.5 kg of beans (preferably white);
dry crust from a loaf;
greenery;
2 tbsp. flaxseed flour;
5-6 tbsp. water;
breading;
spices to taste;
vegetable oil.

The beans are pre-soaked, then boiled until tender and cooled. The humpback is soaked in water. Then both products are passed through a meat grinder and mixed thoroughly.

Flaxseed flour is mixed with water and then added to the “minced meat”. Then auxiliary ingredients are introduced: herbs, salt, pepper, etc. Fry the cutlets until golden brown.

Stewed with vegetables

Ingredients:

0.5 kg of red beans;
1 carrot;
1 onion;
a handful of green beans;
200 g broccoli;
garlic (the more cloves, the spicier and more aromatic the cutlets);
fresh herbs;
5-6 tbsp. tomato paste;
spices;
breading;
vegetable oil.

The beginning of this recipe is no different from the previous ones: softened beans are cooked over medium heat for about an hour. It must be divided into two parts: one should be brought into a paste in a meat grinder, and the second should be crushed with a knife or blender, but not into a puree - there should be fairly large pieces.

The onion is cut into small cubes, the carrots are grated on a coarse grater. Both vegetables are fried. Broccoli and green beans are boiled until half cooked, then finely chopped, preferably by hand. Greens and garlic are also chopped.

The cutlet mince is mixed by hand: frying, boiled vegetables, herbs and spices are alternately added to the creamy paste. The uneven consistency of the cutlets is the highlight of the recipe: thanks to the graininess and the presence of large pieces, the dish becomes even more like meat.

The cutlets are fried until a crust forms. Then they are poured with sauce: tomato paste is mixed with herbs and spices and diluted to a liquid state with vegetable broth. After this, the dish is simmered over low heat for at least a quarter of an hour.

Lenten, baked

This is a recipe for bean cutlets cooked in the oven.

Ingredients:

0.5 kg of any beans;
1 medium onion;
1 medium carrot;
spices (curry, sweet red pepper, coarse black pepper, coriander, cumin, etc.);
breading;
vegetable oil.

The soaked beans are boiled for an hour. To enhance the aroma, you can cook it together with bay leaves, allspice and black peppercorns. The finished cooled beans are turned into puree.

Onions and carrots are fried, then added to the puree and crushed with it. Then seasonings are added. Form lumps, roll in the usual breading, place on a baking sheet and place the bean cutlets in a preheated oven. Cook the cutlets for half an hour at 180 degrees. Baked cutlets are a healthier lunch than fried ones.

Dietary bean cutlets

Fans of vegetarian dishes will especially like them. It is proposed to add sweet bell pepper to the minced meat, which will make the taste of the meatballs more interesting and rich.

Important: before boiling the beans, they must be soaked - pour warm water and leave for at least five hours (this period can be increased to 1/2 day depending on the hardness of the beans). It is worth considering that the volume of the product will become approximately three times larger.

Cooking time: 35 min.

Number of servings: 5

Ingredients

bell pepper – 120 g;
red beans – 150 g;
garlic cloves – 4 pcs.;
fresh parsley - 1 bunch;
red onion – 1 pc.;
wheat flour – 1 tbsp;
olive oil – 45 ml;
salt - to taste;
black pepper – 1 pinch;
red pepper - on the tip of a knife.

Step-by-step preparation

Boil the pre-sorted and soaked beans in lightly salted water until the product is completely cooked. Then place in a colander and wait until the liquid drains. Using a blender, puree the beans.
When the bulk is ready, peel the vegetables and chop into small cubes. Then sauté by adding a little olive oil to the pan. After the frying has acquired a golden hue, transfer it to the bean puree.
Add the egg, spices and finely chopped parsley here. Knead well, adding salt to taste.
Using a couple of tablespoons, form patties, which then transfer to a plate with flour. Dip in.
Fry the bean cutlets in hot oil until crispy over high heat.

The dish can be served hot, combined with any side dish, tomato or any other sauce, herbs, or fresh vegetables.

Tip: when soaking beans in water, you can add a little soda to help soften the walls of the beans.

How to cook

I pre-soak the beans. Leaving it in water overnight. It’s clear why I’m doing this. In the morning, boiling the swollen beans does not take much time.
Boil the beans until tender.
I cool the cooked beans and pass them through a meat grinder with white bread soaked in water.
Add 6 tablespoons of water to the flaxseed flour and mix.
I combine minced beans with an egg substitute. Salt and pepper. I thoroughly knead the cutlet mince.
I grind the crackers and add them to the bean mass. I add breadcrumbs until the mixture becomes thick enough.
I chop parsley and mix it with minced beans.
I leave the finished cutlet mixture to stand for half an hour, covered with a towel.
I form cutlets and roll them in breadcrumbs.
Fry the cutlets in vegetable oil in a heated frying pan. Make the cutlets small in size. Fry such traps.
Serve the cutlets sprinkled with dill or parsley, pour over lean mayonnaise and garnish with fried or boiled potatoes.

I offer you a recipe for a lean dish. It is very nutritious, rich in protein, which is so necessary during fasting. These cutlets can also be consumed by people who adhere to a healthy diet or vegetarianism. To do this, they should not be fried, but baked. You can take any beans: red or white, dry or canned.

Ingredients (for 8 pcs.):

Dry beans – 200 g
Potatoes – 1 piece
Onion – 1 pc.
Flour – 1.5 tbsp.
Breadcrumbs – 30 g
Salt to taste

Finely chop the onion.

Place the boiled beans in a colander, drain the water and transfer them to a food processor.

Grind into puree. This can also be done using a blender or through a meat grinder.

Peel the potatoes and grate them on a fine grater.

Place potatoes, minced beans, flour, onion, and salt in a deep cup.

Mix everything thoroughly.

Form into cutlets and roll them in breadcrumbs on both sides.

If you are a supporter of a healthy diet, you can bake them in the oven on parchment paper. At a temperature of 180 degrees, 10-15 minutes.

Or pour vegetable oil into a frying pan and fry on both sides.

And now everything is ready!

Bon appetit!

Dietary meals are well absorbed by the body, quickly digested and contain the optimal amount of nutrients that every person needs. A universal product of the Lenten table is beans. It contains B vitamins, as well as PP, K, C, minerals and amino acids. Legumes are distinguished by their high protein content (about 7-12 g per 100 g of product), which in nutritional properties does not differ from animal ones.

A large amount of fiber helps cleanse the intestines and normalize digestion, low calorie content and prolonged saturation help normalize weight, and phytoestrogens maintain the necessary level of hormones. The beneficial substances contained in beans are not destroyed even during heat treatment.

Bean cutlets can be a separate dish or a great addition to any side dish. White, pink, and black beans in dry or canned form are suitable.

There are no particular difficulties in cooking beans, but you should soak them before cooking. If this is not done, the cooking process will take too long, and the dish will cause increased gas formation. There are two ways to soak:

Pour warm water over the beans for 10-12 hours. The water must be drained every three hours. This method not only promotes rapid boiling, but also removes harmful substances.
You can also add boiling water and boil for 3-5 minutes. and leave in water for 12 hours. 90% of indigestible sugars that cause bloating will turn into liquid.

After soaking, boil it until tender for at least 1 hour over very low heat. To ensure it boils, salt should be added at the very end of cooking. Then it is mashed into puree using a blender or meat grinder.

Another important ingredient for making these cutlets is potatoes. It can be used both raw and boiled. Potatoes are grated or mashed and added to the ground beans. You can add garlic, cilantro or thyme to the ground mass.

The formed cutlets are fried in vegetable oil or baked in the oven until golden brown to reduce the calorie content of the dish.

Rate the recipe

Have you ever made bean cutlets before? It’s a shame, because they turn out very filling and tasty. This is an excellent substitute for meat and a fairly budget-friendly snack that will help saturate the body with vegetable protein.

We prepare delicious and simple bean cutlets with potatoes and green onions

Bean cutlets are tender and tasty if you cook them together with boiled potatoes. Here you don’t even need to add an egg or flour; potatoes will not only add flavor to the products, but will also serve as a connecting link.

Ingredients:

boiled white beans - 1 cup
boiled potatoes - 1 pc.
green onions - 1 bunch
salt to taste
breadcrumbs

Recipe:

Soak the legumes overnight in cold water and boil. Also for the recipe you will need potatoes boiled in their jackets, they need to be cooled and peeled. Beans and potatoes need to be crushed into puree. Add finely chopped green onions, salt, and your favorite spices.
Due to the potatoes, the mass turns out smooth, cutlets are easily formed from it. Before putting them in the pan, they need to be rolled in breadcrumbs.
Since all the ingredients are already ready, the meatballs do not fry for long, just a few minutes. Once they have acquired a light golden hue on both sides, they can be removed and served.

Chicken cutlets with green beans in the oven

Let's not ignore meat eaters; there is a healthy and tasty recipe for them too. True, the beans here will not be in the form of beans, but green string beans

It will give the dish not only a beautiful, appetizing look, but also add juiciness to the dry chicken breast. This recipe will be appreciated by adherents of healthy eating and those who watch their weight.

Products for the recipe:

chicken fillet - 500 gr.
low-fat cottage cheese - 180 gr.
green beans - 100 gr.
egg - 1 pc.
green onions - a small bunch
garlic - 3 cloves
salt, seasonings to taste

How to do:

Make minced chicken fillet using a meat grinder or blender.
Place cottage cheese, green beans, green onions in a blender bowl and grind until pureed. Add to the minced chicken, add the egg, chopped garlic, salt, and spices. Mix everything well.
Turn on the oven in advance, setting the temperature to 180 degrees. Grease a baking dish or frying pan with vegetable oil. Wet your hands in cold water, form the cutlets, place them in the pan, pour in a little water and place in the oven. In 30 minutes, the healthy dietary dish will be ready. You can serve it with a side dish or just with vegetables.

Vegetarian raw bean and zucchini balls

This recipe is interesting because it is prepared using raw zucchini and beans. But to make it easier for the body to digest, you need to soak it longer than usual, at least 16 hours.

Ingredients:

dry red beans - 300 gr.
zucchini - 2 pcs. medium size (600 gr.)
sesame flour - 1 cup or ¾ cup wheat flour
garlic - 3 cloves
coriander - ¼ tsp.
ground black pepper - ¼ tsp.
curry seasoning - ¼ tsp.
salt to taste
bran or breadcrumbs
frying oil

How to cook:

After soaking, the beans should be ground in a blender, draining the water first. Wash the zucchini, cut into pieces, add to the bean puree and continue the process.
Add the garlic, salt, spices, flour passed through the press and beat the mixture with a blender until smooth. Form the minced meat into cutlets, roll them in bran or breadcrumbs.
Pour oil into a frying pan, heat it, place the meatballs and fry on both sides until golden brown over medium heat.
But the cooking process does not end there, since raw beans are used. Splash a little water into the pan, cover with a lid and bring the dish to readiness, frying again on each side for 5 minutes.

Sources

https://4vkusa.mirtesen.ru/blog/43340307729/Ochen-vkusnyie-fasolevyie-kotletyi-s-myasnyim-farshem
https://povar.ru/recipes/vegetarianskie_kotlety_iz_fasoli-29490.html
https://www.iamcook.ru/showrecipe/5437
https://womanadvice.ru/postnye-kotlety-iz-fasoli-recepty-vkusnogo-i-pitatelnogo-blyuda-na-kazhdyy-den
https://kotletki.online/croup/legumes/kotlety-iz-fasoli-postnye.html
https://kotletki.online/croup/legumes/kotlety-iz-fasoli.html
https://poraest.ru/kotlety-iz-fasoli.html

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Classic carrot cutlet recipe

They are good as an independent dish, as a side dish for meat, or as a snack. It turns out very tasty.

Ingredients:

3-4 medium carrots (approximately half a kilo);
80-90 grams of flour (3 heaped tablespoons);
2 eggs;
salt;
sunflower oil;
optional semolina or breadcrumbs.

Preparation steps:

Rinse and peel the root vegetables thoroughly. Grate on a fine grater and transfer to a convenient large bowl.
Salt the mixture, beat in the eggs and mix. Gradually add flour. Mix the minced meat thoroughly with a spatula.
Wet your hands with water and form into patties. If desired, bread them in semolina or breadcrumbs.
Fry the meatballs over medium heat for 5-6 minutes on each side until nicely golden brown. They are no less tasty cold than hot.

The photo shows the stages of preparation

3 carrots;
2.5 tbsp. l. oatmeal;
100 grams of Adyghe type cheese;
garlic clove;
salt pepper.

Stages:

Boil or bake the washed vegetables until cooked, peel. Finely grate the root vegetables, cheese and garlic.
Combine the grated ingredients with flour, pepper and salt (remember that the cheese is already salted).
Form cutlets and place on a baking sheet lined with parchment.
Preheat the oven to 180°C, bake the products for 15 minutes.

For a sweet option, use dried apricots, prunes and grated apple instead of spicy and salty ingredients.

How to cook delicious vegetable cutlets? A flavorful, easy dinner for the whole family! It's tasty, healthy and very simple. Replace semolina with ground oatmeal or flour. There will be options for every taste - from carrots, beets and cabbage. And how beautiful they look together! I advise everyone to cook it, try it and choose which one you like best.

Recipe:

Carrots - 3 pcs.
Eggs - 1 pc.
Semolina - 80 g.
Onion
Turmeric - 1 tsp.
Salt
Pepper

Preparation.

Mix with your hands (knead like minced meat), leave for 10 minutes, and make cutlets.

Bake in the oven at 180C for 15 minutes, turn over and another 15 minutes.

You can make beet and cabbage cutlets in the same way. Is it possible to please your family with all types at once, don’t they look very beautiful together?

For beets, boil the beets (450 g) and grate them on a medium grater. Grind oatmeal (150 g), add green onions, parsley, salt and pepper (to taste), mix.

And let it stand for 10 minutes, make cutlets. We bake in the same way as carrots.

For cabbage, chop the cabbage (400 g), boil for 10 minutes. Drain in a colander.

Cut a bunch of green onions and lightly fry, mix all the ingredients (knead with your hands), add 1 egg, parsley, salt, pepper, thyme, garlic - 2 pieces, leave to brew for 10 minutes.

This makes such a beautiful lunch.

If you want something new, diversify your diet with vegetables. They don't have to be eaten raw. Carrot cutlets prepared according to the classic recipe can be served not only as a main dish; many nutritionists recommend using it as a snack.

Number of servings: 8

Cooking time: 25 minutes