A simple recipe for carrot cutlets with semolina, egg and sour cream

What sauce to prepare for vegetarian cutlets

Mushroom

• 200 grams of dried mushrooms;
• One onion;
• 1 large spoon of flour;
• Sour cream – 100 ml;
• Vegetable oil;
• A little salt and ground black pepper;

Cooking time: 20 minutes.

Calorie level – 92.

1. Mushrooms should be poured with boiling water and kept in it for 6 hours;
2. Then put them in a blender cup and grind;
3. Peel the onion and cut into small pieces;
4. Place a frying pan on the stove, pour in vegetable oil and heat;
5. Place chopped mushrooms and onions on the heated oil;
6. Add a little water, salt and spices. Fry for 5 minutes;
7. Add a little sour cream and flour;
8. Cook the sauce until thick;
9. Then remove from the stove, cool and place in a small cup. Serve with potato cutlets.

Garlic sauce with cottage cheese

What you will need:

• Cottage cheese – 250 grams;
• Cream – 250 ml;
• Garlic cloves – 3-4 pieces;
• A little salt and spices.

Cooking time – 15 minutes.

1. Place the cottage cheese in a blender cup and grind until pureed. If you don’t have a blender, you can grind it through a sieve;
2. Then add cream to the cottage cheese and beat thoroughly with a blender;
3. Grind the cloves of garlic in a mortar and place in a mixture of cottage cheese and sour cream;
4. Add some salt, season with spices and mix;
5. Place the sauce in a gravy boat and serve with potato cutlets.

Milk with cheese

For cooking you will need:

• Milk – 1/3 of a glass;
• 2 large spoons of flour;
• 120 grams of butter;
• Cheese - 80 gram piece;
• 1 chicken egg yolk;
• A pinch of nutmeg;
• A little salt and black pepper.

Let's start cooking:

1. Place butter in a frying pan and melt;
2. Add flour to liquid oil and fry for a few minutes;
3. Then pour in the milk and stir constantly;
4. Grind the cheese into small chips;
5. As soon as the mixture thickens, add cheese, salt, black pepper, and nutmeg. Mix everything;
6. Break the chicken egg and separate the white and yolk;
7. Place the egg yolk into the sauce and stir quickly so that it does not curdle;
8. Cool the finished sauce, put it in a gravy boat and serve with the cutlets.

Delicious carrot cutlets for children, just like in kindergarten

Sweet carrot cutlets, originally from childhood, are easy to prepare and very healthy. Children love them very much and adults too, please yourself and your loved ones! I have already tried the recipe, they turned out very tasty, but I didn’t add sugar, since I try to eat less of it, and I poured a little honey on the finished products.

Recipe:

• Boiled carrots - 400 gr.
• Sugar - 50 gr.
• Breadcrumbs - 100 gr.
• Milk - 100 gr.
• Sunflower oil for frying
• Semolina - 1 tbsp.
• Flour - 1 tbsp.
• Egg - 1 pc.
• Vanilla sugar

Preparation.

We pass the carrots through a meat grinder, beat with a blender or three on a grater, if you like the cutlets not quite homogeneous.

Add milk, sugar and put on fire.

When the mixture boils, add semolina with flour and stir quickly.

Brew the dough until thick, stirring constantly for 2-3 minutes. After brewing, the dough acquires a caramel smell and taste.

Wet your hands with water and form cutlets. The dough sticks to your hands, but that's how it should be. To avoid getting your hands dirty, you can wear gloves.

Pour breadcrumbs onto plates and roll cutlets into them.

Pour the oil into a heated frying pan and lay out the products. Fry until golden brown on both sides. Serve with sour cream.

How to cook delicious and lean carrot cutlets?

We prepare products

The carrots should be thoroughly washed and peeled, then finely grated. Any food processor or an ordinary metal grater is perfect for this (in the second case you will have to work hard).

If you like to feel the carrot pieces, you can use a larger grater so that the carrots will be noticeable in the cutlets. Children usually like to not have to guess this ingredient in a dish.

There are recipes that recommend chopping already boiled carrots. In this case, you will need a blender or meat grinder. In all other respects the recipe will be the same.

Ingredients

1. First, peel, finely chop and saute the onion until golden brown, then chop the carrots and combine it with the onion in a frying pan. Fry for 10 minutes over low heat, stirring constantly.
2. Now add a couple of glasses of water to the vegetables, add salt, a pinch of sugar and black pepper, stir and bring to a boil. Then cover the pan with a lid and simmer the carrots and onions for 15 minutes, stirring occasionally.
3. When the carrots are ready, gradually pour the semolina into the pan and simmer for 15 minutes, covered, until the semolina is softened. Then turn off the heat and leave the mixture to cool.
4. When the mixture has cooled completely, form it into cutlets, roll in breadcrumbs and place in a hot frying pan, after pouring vegetable oil into it. Fry on both sides until golden brown. Once cooked, cover and let the cooked cutlets sit for 10 minutes.
5. If you want to prepare an absolutely lean dish, frying in a pan can be replaced with steaming in a double boiler or slow cooker. This will protect your cutlets from unhealthy fried oil.

You can also bake the cutlets in the oven. The last two types of cooking will preserve the beneficial properties of carrots as much as possible.

Cutlets with cottage cheese

Carrot cutlets prepared according to this recipe combine tender vegetable pulp and fatty cottage cheese. The thicker it is, the better. This affects how easily the cutlets can be formed. To prepare you need the following ingredients:

• one hundred grams of cottage cheese;
• three tablespoons of semolina;
• five tablespoons of milk;
• 1.5 tablespoons of granulated sugar;
• a pinch of salt;
• two eggs;
• vegetable oil.

Carrots need to be chopped using a grater. Pour milk over it and simmer for ten minutes, covered, over low heat. Add semolina and salt to the container and simmer everything together for another five minutes. Cool the cutlet mixture, add cottage cheese and sugar. Stir very thoroughly.

Form cutlets with your hands and fry them in vegetable oil on both sides to form a crust. These cutlets are served with sour cream, you can also add a little liquid honey. Then they will be like dessert.

Carrot cutlets are a dish that many people don’t understand. However, after trying it once, you can fall in love. This simple vegetable harmonizes perfectly with cottage cheese, garlic, and apples. By combining different products, you can enjoy a new dish every time. Children like these cutlets, and they are very easy and quick to prepare.

Making cabbage and carrot cutlets

It is strongly recommended to prepare all the products in advance so that the cooking process does not take too much time.

Cooking steps:

1. Wash and peel all vegetables: carrots, onions, cabbage.
2. Take cabbage and chop it finely. If you have a blender in your kitchen, you can additionally grind the shredded cabbage into a puree.
3. Transfer the shredded cabbage to a separate bowl and set aside.
4. Get to the bow. Cut the head in half and now cut it into half rings.
5. Place the onions in a bowl with the cabbage.
6. Peeled carrots do not need to be boiled, as in the previous recipe. Grate it using the same grater as the cabbage and place it in a common container.
7. Season with your favorite spices, salt and pepper.
8. Knead the mass with your hands, stirring it.
9. Pour everything into another pan.
10. Pour a glass of water and put it on the fire to simmer.
11. When the water boils, pour in a little vegetable oil. Stir.
12. Cover and simmer until tender, about 40 minutes.
13. After this amount of time has passed, stir the stewed vegetables.
14. Without removing from heat, gradually add semolina, stirring at the same time so that no lumps form.
15. Simmer the whole mixture for another 10 minutes over medium heat, stirring.
16. Transfer the finished mixture to a heatproof bowl and leave to cool.
17. Form cutlets from the cooled vegetables.
18. Roll in breadcrumbs and place the lean carrot cutlets in a frying pan. Since the mass itself is already ready, you should fry until golden brown, without fear that they will remain raw.
19. After frying, place the finished cutlets on a paper towel to remove excess fat.
20. The dish is ready. Can be served with a side dish or separately. Don't forget to decorate with greenery.

How to cook carrot cutlets

Let's take 500 grams of beautiful orange root vegetables. Wash it thoroughly with a brush and peel it with a vegetable peeler. We will cut out all the wormholes and the green top part, if any.

I will steam the carrots in a slow cooker. I really like this method because the taste of the vegetable is not boiled out, and there is no need to peel it once boiled. If you are used to boiling carrots in water, you can follow this tradition.

Pour water into the multicooker bowl, place a steaming container on top, into which we place the root vegetables. Turn on the “Steam” mode for 45 minutes.

Attention! The countdown in my multicooker starts after the water boils.

After the signal, open the lid and take out the prepared vegetables.

Now you need to chop the carrots. This can be done using a blender, but personally I prefer to grate the carrots using a grater with the finest cross-section.

In a separate bowl, combine the following products:

• 1 chicken egg;
• 1 tablespoon of semolina;
• 1 tablespoon flour;
• 1 tablespoon sour cream;
• 0.5 teaspoon sugar;
• 1 pinch of salt.

Mix everything thoroughly until a homogeneous mass is obtained.

Add grated carrots to the dough.

Mix everything thoroughly again.

Form small cutlets and roll them in flour. I like to make triangular shaped carrot cutlets. A finished dish of this shape can be shaped like a whole carrot by attaching a sprig of parsley to the top.

Place the cutlet mixture in a frying pan with hot vegetable oil. Another advantage of triangular cutlets is their very convenient location in the pan.

Fry until golden brown and turn over.

Serve classic carrot cutlets with semolina to the table, topping them with sour cream.

The preparation of this dish, in order to save time, can be divided into stages. Boil carrots the first evening, and the next day quickly prepare healthy carrot cutlets for dinner.

How to make vegetable cutlets from carrots and beets

This is a modern Indian dish

Crispy on the outside and bright, soft, spicy on the inside - what could be more unusual and delicious! They are very spicy, sweet and aromatic. It is important to keep all the spices as they will show the whole picture of the Indian dish. Although you won’t have to bother with preparing minced meat like in meat cutlets, you will have to look for all the spices

You might not bother looking for them all, I just wanted to show you how you can shape the pieces to make them look unusual.

Vegetables for 10 pieces:

• Beets - 200 gr.
• Carrots - 100 gr.
• Potatoes - 100 gr.

Grind spices:

• Cumin - 0.5 tsp.
• Fennel - 1 tsp.
• cinnamon stick
• Cardamom - 1 pc.
• Cloves 4 pcs.
• Black pepper - 10 peas
• Red pepper - 0.5 tsp.
• Peanuts 20 gr.

Spices for frying in oil:

• Panch Porun (Kalinji, Shambhala, Fennel, Cumin and Radhuni)
• Green chili
• Ginger paste - 1 tsp. with a slide

For breading: bread crumbs, breadcrumbs or semolina

Mustard oil for frying

Tags: cutlet, semolina, carrot

Healthy vitamin carrot-nut cutlets

There are a lot of tasty and healthy ingredients like nuts, dried fruits and honey. We recommend you try it, especially if you have children. Believe me, they will love it!

It will take 35 minutes to cook.

One serving contains 186 calories.

How to cook:

1. Rinse the raisins with cold water, pour boiling water over them, and place in a small bowl.
2. Let it sit for about a quarter of an hour, then drain the water.
3. Rinse dried fruits again and dry with dry cloths.
4. Pour the seeds and nuts into a dry frying pan and place on the stove.
5. Dry until golden brown and fragrant.
6. After this, cool and you can chop a little.
7. Peel and wash the onion, cut into feathers.
8. Peel and wash the carrots thoroughly and grate or cut into rings.
9. After that, put it in a meat grinder or blender along with nuts, raisins, onions and seeds.
10. Add honey, salt and oil, mix everything thoroughly.
11. Form cutlets with wet hands and roll in paprika.
12. Fry in hot oil until done.

Tip: If you wish, you can roll the cutlets in breadcrumbs.

Carrot-apple cutlets for pancreatitis

Raw carrots are unacceptable for pancreatitis. Raw carrots contain coarse fiber and this causes stress on the digestive organs and the pancreas.

They say something completely different about boiled carrots. In boiled carrots, compared to raw carrots, the level of antioxidants increases, which remove toxins and prevent aging.

Apples, as well as carrots, help normalize the functioning of the digestive tract. Because they are rich in pectin, which helps remove toxins. They are rich in the vitamins iron and manganese.

Semolina allows you to make the dish more tender, which is important for pancreatitis; in addition, it cleanses the intestines of excess fats and mucus. The value of semolina is in proteins, which helps restore the functioning of the pancreas.

Although butter is very healthy, you can only use no more than 20 g of it. But you can do without it, it will lose a little taste. You can eat only 1 chicken egg per week. Quails do not have such contraindications, so you can safely use them in this recipe. Excess sugar is harmful for pancreatitis, the daily norm is 30 - 40 g, it is better to do without it because carrots and apples are sweet. In the second week you can have milk, but not full fat! Dilute it with water. Only prunes can be used with dried fruits; all others are prohibited. Cinnamon essential oil goes very well with apples and is also healthy. It is advisable to use it 1 – 3 times a day. Eat cutlets warm; cold and hot foods are harmful for pancreatitis.

Vegetable cutlets are an excellent dietary dish. They are very versatile and can be made from a variety of vegetables. For example, from carrots.

Everyone knows how healthy this root vegetable is, so steamed carrot cutlets can be called a dietary dish.

If you often squeeze carrot juice, then, of course, you have a lot of pulp left over. It can also be used for their preparation.

One of the simplest cooking recipes is steaming. You can steam carrot cutlets in a double boiler, or, if you don’t have one, in a colander set over a pan of boiling water.

Vegetable cutlets are made both in the traditional way and with various fillings from cheese, cottage cheese, apples, beets, cabbage, etc. By including such cutlets in the daily diet, it is easy to diversify your daily table, without much effort and time.

So, to steam, you will need: a kilogram of fresh carrots, half a glass of milk, the same amount of semolina, 3 eggs, a teaspoon of sugar, vegetable oil, salt.

The carrots need to be peeled and grated on a very fine grater or in a blender and transferred to a deep roasting pan or saucepan.

Add a pinch of salt, granulated sugar, and a tablespoon of butter. Mix everything well.

Pour slightly warmed milk into the mixture, bring everything to a boil and simmer over low heat until fully cooked.

Then add semolina (if there is not enough liquid, add a little more milk) and boil for another 10 minutes.

Then remove the pan from the heat.

Add the beaten yolks, mix well, cool.

From the resulting cutlet mass we make cutlets.

Then you need to put it in a double boiler and cook for about 25 minutes.

You can also prepare dietary carrot cutlets according to the following recipe.

You need to boil a kilogram of carrots, pour boiling water over 200 g of prunes for 20 minutes. Boiled carrots should be passed through a blender, first removing the skin. Chop the steamed prunes and add them to the carrots. Stirring continuously, add the whites of 4 eggs and a tablespoon of semolina. Mix well. Prepare as in the previous recipe. These cutlets are good to eat for breakfast or as a dessert with kefir or low-fat yogurt.

You can also make steamed carrot cutlets using this original recipe.

You will need:

half a kilogram of carrots, a slice of fresh ginger root, one protein, 2 slices of white bread, 3 tablespoons of almond petals, salt, pepper.

For the sauce you will need:

200 g of low-fat cottage cheese, one and a half teaspoons of curry, 125 g of yogurt (natural), salt.

Ginger and carrots should be finely grated. Squeeze out excess liquid from carrot mixture. fry in a dry frying pan. Soak white bread in water for a short time.

Mix ginger with carrots, add slightly squeezed bread, almond petals, protein and mix everything thoroughly.

Form cutlets from the resulting mass and cook in a double boiler as in previous recipes.

For the sauce, mix yogurt with cottage cheese, season with salt and curry, mix thoroughly.

This dish should be served with a green salad.

However, carrot cutlets without eggs are considered one of the most delicious, healthy and tender.

You will need:

Half a kilogram of carrots, 50 g of semolina, a teaspoon of sugar, seasonings.

Carrots should be boiled for 20 minutes after the water boils, until soft. Then you need to peel it, cut off the ends, grate it on a fairly fine grater or grind it through a meat grinder. Then add semolina, salt, seasonings, sugar to the resulting carrot mass and mix it all well. You can use a little honey for the binding. Next, prepare the cutlets in the same way as in previous recipes.

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Lenten carrot cutlets, although not very common, are a very appetizing delicacy. They can use exclusively carrots with the addition of semolina and spices, or you can combine this vegetable with others, for example, cabbage, beets and potatoes.

Recipe from Yulia Vysotskaya

This option is reminiscent of potato pancakes. Parmesan and cream add delicacy and piquancy to the dish.

• large carrots - 3 pcs.;
• 10 percent cream - 30 ml;
• egg - 1 pc.;
• wheat flour - a heaped tablespoon (can be replaced with rice flour);
• parmesan - 30-40 grams (jugas is also suitable);
• 2 pinches of salt;
• vegetable oil.

Preparation steps:

1. Grate the washed, peeled root vegetables on a coarse grater.
2. Break the egg into a suitable bowl, add salt, shake, gradually add flour, making sure there are no lumps. Add Parmesan and stir.
3. Combine carrots with egg-flour mixture, pour in cream.
4. Using a brush or folded paper towel, evenly coat the bottom of a nonstick pan with oil. Place potato pancakes by the tablespoon and fry over medium heat until they form a firm crust.

How to cook cutlets with carrots, pumpkin and ground flax seeds

Most meat lovers could never think that they would like lean cutlets, and even those made from carrots and pumpkin. But never say never, just try to cook this dish for your family and you will be surprised by their reaction. After all, lean cutlets according to this recipe are easy to prepare and turn out incredibly tender.

Required Products:

• 3 carrots;
• 1 small pumpkin;
• 1 head of celery;
• 5 cups semolina;
• 3 tbsp. l. starch;
• 5 cups ground flax seeds;
• 5 cups flour;
• 2/3 glass of water;
• Vegetable oil;
• Spices.

Time spent cooking cutlets: 40 minutes.

Calorie content: 37.59 kcal/100 g.

Learn how to make Tsvetaevsky apple pie. The technology is simple and the baking is amazing.

If you have minced meat in the refrigerator, then the best thing you can cook from it is meatballs in tomato sauce. There are several recipes here.

Are you trying to give up fatty foods? Then a selection of fresh recipes for creamy broccoli soups will definitely suit you!

Step-by-step preparation:

1. Grate carrots and pumpkin. The amount of pumpkin should be equal to the amount of carrots;
2. Chop the celery. If the head is large, then use half;
3. Place the prepared vegetables in a saucepan or saucepan, cover with water and leave to simmer for 15 minutes. Do not close the lid tightly to allow the liquid to evaporate;
4. Add starch, semolina and ground flax seeds to the resulting vegetable preparation;
5. Put the frying pan on to heat up and start forming the cutlets;
6. Before frying, roll in flour;
7. Ready cutlets are served with a light salad or side dish.

Another version of the dish with the addition of pumpkin:

https://youtube.com/watch?v=iaI_U1EFi-g

Video recipe for carrot cutlets

If you still have questions about making carrot cutlets with champignon sauce, be sure to watch the video below, where you can see the whole process with your own eyes.

Well, that’s all, all I have to do is advise you on a few other options for amazingly tasty cutlets that may come in handy at any time. For example, try making delicious, very tender pea cutlets, which my children adore. In addition, do not pass by the most useful beetroot cutlets, which are quite unusual for our latitudes.

Next in our rating are amazingly simple and quick cutlets made from zucchini and minced meat, famous for their exquisite, delicate structure. Don't forget about the classic ground beef patties and my all-time favorite eggless patties .

I use all the recipes I recommend myself all the time, so don’t be afraid to stumble upon one that is poorly balanced or unreliable.

Good luck and bon appetit! I look forward to your comments, reviews and reports on preparing the most delicate carrot cutlets with a delicate mushroom sauce. If you have any questions or would like to add something to the recipe, write, we will discuss everything! Good mood to everyone and successful culinary experiments!

The best recipe for steamed carrot cutlets in a double boiler (multi-cooker)

This version of a sweet, tasty, low-calorie and healthy dish that only requires 3 ingredients! With this dinner you can feed your children and yourself without harming your figure. And at the same time, get the maximum of vitamins, since we will cook by steaming, and with this method, rest assured, almost all useful microelements will definitely be preserved! And the cost of the dish is only 50 rubles. And the cooking time is pleasing, only 25 minutes.

Recipe:

• Carrots - 3 pcs.
• Eggs - 2 pcs.
• Semolina - 4 tbsp
• Salt, sugar, honey, to taste.

Grate raw carrots or chop them in a blender. If we grind it in a blender, we clean it and cut it into small pieces.

Add 2 eggs to it and mix with a spoon, add semolina and wait until the mass swells - about 20 minutes.

Form cutlets and place them on the steamer rack.

Steam for 25 minutes.

Carrot cutlets recipe with semolina with photos step by step

Carrots are often used in cooking. It is added during the preparation of first courses and stews, in salads and snack dishes. You can’t count how many healthy desserts and puree soups for kids you can create from this vegetable. They also make delicious carrot cutlets from it. We suggest you try a step-by-step recipe with a photo of such a dish.

Ingredients

• Large carrots – 3 pcs.
• Chicken egg – 1 pc.
• Semolina – 2 tbsp.
• Milk – 50 ml
• Breadcrumbs – 3-4 tbsp.
• Salt and spices - to taste
• Vegetable oil – 50 ml

The big question is: are carrot vitamins preserved in cutlets?

Is it worth talking about the benefits of this vegetable? Everyone knows that it contains a large amount of useful mineral salts, fiber, vitamins of various groups, fatty and even essential oils. But the main benefit of carrots for our body is carotene.

Since we are talking about the benefits of the product, it is equally important that during heat treatment as many vitamins as possible are preserved. But fortunately, carrots are among the products that retain their beneficial properties to the maximum, even after undergoing heat treatment.

Doctors advise consuming this vegetable for people suffering from vitamin deficiency, and for all those who simply want to strengthen the body. All dishes based on carrots are included in the diet and children's menus.

The vegetable is especially useful for people who have weakened kidney, heart and liver function. Everyone knows that carrot juice is rich in vitamin A, has a beneficial effect on poor eyesight and is indispensable for the child’s body. However, not everyone knows that all the beneficial properties of the product are revealed when properly combined with vegetable and animal fats.

To preserve the vitamins and beneficial components of carrots as much as possible, heat treatment should take place in a double boiler, slow cooker or oven. You can also preserve the beneficial properties while cooking carrots. You just need to put it in boiling water. Thus, a crust forms around it, which will not allow the vitamins to decompose under the influence of high temperature.

It is also worth noting that stewed and boiled carrots have the same beneficial properties. However, the juice of this vegetable is considered the most beneficial.

But there are also pitfalls here, since to obtain juice the product must be subjected to mechanical processing, during which a small part of the elements disappears. It follows that preference should be given only to fresh carrots.

The main question is a little difficult to answer. If the carrots for the cutlets were initially cooked, then during the chemical reaction their antioxidant properties increased. But the cooking process should take no more than 7 minutes to preserve falcarinol, a substance that reduces the development of cancer.

But be aware that cutlets made from boiled carrots are high in calories, since during heat treatment the fiber is “transformed” into simple sugars.

An active increase in the benefits of the product occurs in combination with nuts, avocados and, of course, oils. Despite the fact that a substance called beta-carotene is not toxic, it is not absorbed without fat.

The most delicious lean carrot cutlets with semolina

Bright and aromatic cutlets will decorate any table, and the absence of eggs is an excellent option for fasting people.

Step-by-step cooking instructions with photos:

1. Fry the onions cut into small cubes until transparent;
2. Add sweet paprika, ground pepper and salt;
3. Carrots can be chopped in two ways: on a fine grater or using a food processor;
4. Add the vegetable to the remaining ingredients in the pan;
5. Pour semolina and add water;
6. The mass should be simmered until it acquires a thick consistency. Approximately this will take about 5-7 minutes;
7. Add finely chopped garlic;
8. Form minced vegetables into cutlets and roll in breading;
9. Fry on both sides and serve.

To prevent your cutlets from falling apart when turning them over, shape them small.

Benefits of carrot cutlets

Everyone knows about the benefits of carrots. It contains fiber, a lot

carotene

It is very important that carrots retain their beneficial properties during heat treatment, this allows you to prepare a large number of tasty and healthy dishes from them. It is recommended to consume this vegetable for people with vitamin deficiency, as well as if it is simply necessary to strengthen the body in general.

In winter, you can make them with garlic - for immunity.

Carrot dishes are the basis of dietary nutrition for weakened kidney, liver or heart function. Carrot juice contains a large amount of vitamin A, which is very useful for vision problems. It is also indispensable in baby food. However, it should be remembered that the beneficial properties of carrots are revealed when combined with fats - vegetable or animal.

Carrot cutlets are considered one of the main carrot dishes. This is a dietary dish, especially if you avoid adding eggs to them. And this is not at all difficult - you can simply replace the fastening element, for example, with semolina. Carrot cutlets with semolina are original in their texture and taste.

Porridge as a side dish for cutlets

Many people cannot tolerate rice, and they are already tired of regular buckwheat. In this case, porridge is suitable as a side dish. However, this is not the kind of porridge that is prepared for breakfast.

Here are a few different porridges for a side dish:

Pumpkin. Simmer diced pumpkin with a glass of millet cereal for an hour and a half. For taste, add salt and a little sugar, and you can also flavor it with orange or orange juice. You can cook it in water or vegetable milk.

• Pearl barley porridge. Soak the pearl barley overnight. The next day, cook in water until tender for about an hour.
• Buckwheat-pea porridge. Pour half a glass of peas into 1.5 liters of water and cook for one hour. Then add a glass of buckwheat. Add salt and cook until the buckwheat is ready.

Gravy and sauces for potato cutlets

Mushroom sauce

It is a Russian tradition to serve potato cutlets with mushroom sauce. Suitable for her as dry

, and fresh or frozen mushrooms

.
Let's start with the dry ones. Ingredients
:

• dried porcini mushrooms,
• flour,

• vegetable oil,
• pepper

Vegetable gravy

1. Boil all available vegetables (except beets and potatoes) in a small amount of water; these can be cabbage, white and cauliflower, zucchini, onions, carrots. Grind everything until smooth
   , without draining the water.
2. Add vegetable oil there depending on the volume received.
3. Dissolve in a glass of warm water two tablespoons of flour
   and pour into the hot vegetable mass, standing over low heat, stirring constantly. Salt and spices to taste. You can add tomato paste.

   Another option.

4. Place the finished potato cutlets in a deep form, place onion rings and coarsely chopped tomatoes between them, pour everything with any sauce.