Lenten fish cutlets. Discussion on LiveInternet

Cabbage cutlets with oatmeal

Appetizing, quite easy to prepare and very tasty cabbage cutlets with oatmeal at home - a great idea for a healthy main course without meat.

Ingredients:

Cabbage – 500 grams
Salt - 1 pinch
Pepper - 1 pinch
Dill - 1 pinch
Vegetable oil - 2-3 tbsp. spoons
Oatmeal or oat bran – 50 grams
Spices - 1 teaspoon
Bay leaf - 2-3 pieces

Number of servings: 4

How to cook:

1. Here is a list of ingredients required for the recipe for making cabbage cutlets with oatmeal. You should stock up on flour just in case.

2. Cut the cabbage into medium pieces and place in a saucepan. Pour water, add bay leaf, peppercorns if desired and a little salt. Send to the fire. 3. After boiling, reduce the heat and cook the cabbage for about 20 minutes so that the cabbage cutlets with oatmeal at home are tender and soft. Then drain the cabbage in a colander and dry a little. 4. Grind the cabbage with an immersion blender to make a puree. 5. If you don’t have a blender, you can put it through a meat grinder. That's all - the minced meat base is ready. 6. Wash the greens, dry and chop. Add greens, salt, pepper, and oatmeal to the minced meat. You can use absolutely any spices to your taste in this simple recipe for cabbage cutlets with oatmeal. 7. Moisten your hands a little and form cutlets from the resulting minced meat. They can be rolled in flour, breadcrumbs or bran. Heat vegetable oil in a frying pan and fry the cutlets on both sides.

Cauliflower cutlets with oat flakes and berry sauce

The recipe for such cutlets is quite unusual, as it combines a variety of ingredients: from sweet to salty. However, this combination can surprise anyone and delight anyone with its excellent taste. The dish serves as an excellent decoration for the holiday table.

Cooking time: 50 minutes

Number of servings: 4

Ingredients

“Hercules” flakes – 70 g;
onion – 1 head;
soy sauce – 1 tbsp;
vegetable oil – 10 tbsp;
breadcrumbs - 4 tbsp;
plum – 6 pcs.;
black currant – 1 cup;
peanuts – 50 g;
almonds – 50 g;
garlic – 1 clove;
salt - to taste.

Step-by-step preparation

Steam oatmeal with boiling water or boil it in a 1:1 ratio. Add a tablespoon of soy sauce or salt.
Thaw the cauliflower and disassemble.
Grate the onion and garlic. Or you can just chop it finely.
Grind the inflorescences into a pulp in a blender.
Gather the prepared ingredients: oatmeal, cauliflower, onion, garlic. Add salt and other spices as desired. Punch through the entire mass.
Pour 4 tbsp into the frying pan. spoons of vegetable oil and lay out the formed cutlets from vegetable dough, rolled in breadcrumbs. Fry on each side for 4-5 minutes.
To prepare the sauce, you need to peel the washed plum berries. Combine them with blackcurrants, peanuts and almonds and grind in a blender.
The resulting mass must be salted, add the remaining 6 tbsp. spoons of vegetable oil and mix thoroughly.

Tip: to make it easier to separate the plum berries from the peel, you can initially soak them in hot water.

Serve cabbage cutlets with oatmeal along with berry sauce. To make the dish more elegant, you can pour it in the form of some kind of pattern. The combination of sweet berries and salted cutlets gives an excellent aroma and taste that will delight everyone.

Baked fish cutlets in tomato sauce

Cooking time : 50 minutes

Number of servings: 5

Energy and nutritional value

calorie content – 171.9 kcal;
proteins – 17.1 g;
fats – 2.5 g;
carbohydrates – 20.2 g.

Ingredients

lean fish fillet, ready to eat – 600 g;
large onions – 1-2 pcs.;
white bread or loaf (yesterday’s) – 200 g;
breadcrumbs - as needed;
salt - to taste;
ground black pepper - to taste;
Refined sunflower or olive oil - as needed.

tomato paste – 3 tbsp;
wheat flour – 2-3 tbsp;
green or dried dill – 1 bunch;
bay leaf – 2-3 pcs.;
water - as needed.

Step-by-step preparation

First you need to peel 1-2 onions, the total weight of which should be approximately 140-150 g, and soak 20 g of stale bread or loaf, removing the crust from it.
Place a frying pan with vegetable oil on the fire, and while it is heating, chop the onion into small cubes. Fry it until golden brown.
Squeeze out the bread and add it to the fish pulp along with frying. Pass all ingredients through a meat grinder and mix until smooth. Add ground pepper and salt to taste. Mix the minced meat thoroughly again.
Turn on the oven and set the temperature to 180°C. Let it warm up for now. Grease a baking sheet with vegetable oil.
Wet your hands with water or refined oil, form the minced meat into medium-sized cutlets and roll in breadcrumbs, placing them on a baking sheet. Place the semi-finished product in the oven for 15 minutes at the same temperature - 180°C.
In the meantime, you need to prepare the sauce. To do this, finely chop a bunch of fresh dill (you can use dried) and pour it into a bowl. Dilute 3 tablespoons of tomato paste with water to make approximately 300 ml. Also stir in the flour, there should be no lumps. Pour the tomato over the greens, pepper and salt at your own discretion. Lavrushka is not needed yet.
15 minutes after the dish starts baking, take out the baking sheet and pour in the sauce you just made. Place bay leaves between the cutlets and place them in the oven for another 20 minutes at the same temperature.
Read also: Macaroni Cheese Casserole with Delicious Pasta Sauce

The best Lenten cutlets with semolina. Delicious recipe without eggs

For those who are fasting, I suggest trying cabbage cutlets without eggs. They will become your lifesaver and the most delicious dish in your diet during fasting days. And you don’t have to cook them only at this time, because they really turn out very tasty!

We will need:

cabbage - 1 fork;
dill - 1 bunch;
onion - 2 pcs.;
garlic - 2-3 cloves;
semolina - 100 g;
flour - 100 g;
breadcrumbs - 1.5 cups;
salt and spices;
vegetable oil for frying.

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Preparation:

1. Cut the cabbage into large slices and boil in boiling water for 7-10 minutes. Then let it cool a little, draining the water into a colander.

2. Now we pass it through a meat grinder along with peeled onions and garlic. Add half a glass of breadcrumbs, semolina, flour, finely chopped dill, salt and spices to the vegetables. Mix everything thoroughly.

3. Pour vegetable oil into a frying pan and place it on the stove to warm up. Meanwhile, we form cutlets with our hands and dip them in the remaining breadcrumbs.

Fry in a frying pan on both sides until cooked.

This dish will make your fast more vibrant and interesting in terms of nutrition!

Prepare sauerkraut cutlets. Delicious!

Here we have a recipe for sauerkraut and potato cutlets. It is also meatless and does not contain any animal products. There is no salt listed in the ingredients because cabbage is usually already salted. But you can regulate this moment yourself. Everyone will love this delicious vegetable dish!

We will need:

sauerkraut - 0.5 kg;
potatoes - 4-5 pcs.;
onions - 2 pcs.;
dill;
breadcrumbs;
oil for frying.

Preparation:

1. Peel the potatoes, wash them and boil them in salted water until tender. Then drain the water and puree it.

2. Finely chop the onion and fry in oil in a frying pan. You can sprinkle it with a little sugar, then it will caramelize and become a beautiful golden color. Then remove it from the heat and leave to cool.

3. Squeeze the sauerkraut from the juice and, if necessary, cut it with a knife into even smaller pieces.

4. Combine potatoes, cabbage and onions, and also add chopped dill.

5. Now from this mass we form cutlets with our hands, dip them in breadcrumbs and fry in a frying pan on both sides until golden brown over high heat.

Make them quite dense and large so that they do not fall apart during frying.

Semolina cutlets with milk and raisins

With this dish we plunge into childhood memories. I remember that we ate these cutlets in kindergarten with jelly! Today I wanted to plunge into childhood and cook semolina meatless cutlets myself and treat my children!

Components:

Milk – 200 ml
Water – 100 ml
Sugar - one tbsp. l. (taste)
Salt - a pinch
Semolina - three tbsp.
Eggs - one piece.
Dark raisins - 15 gr.
Tangerine zest - 2 gr.
Vanilla - 1 gr.
Breadcrumbs
Butter - 1 tbsp. l.

Preparation:

You need to cook ordinary semolina porridge.
Cook until it thickens.
It needs to be very, very thick.
Next add sugar and a pinch of salt.
Add vanillin, raisins, tangerine zest.
Now mix the egg and flour well. This can be done using a mixer.
A homogeneous mass will come out.
With wet hands we make cutlets.
Cover in breadcrumbs.
Grease the frying pan with butter.
Fry the cutlets over low heat.
Cover the frying pan with a lid.
Fry until browned.
Possibly served with jam - it's very tasty.
The children liked the cutlets, today in kindergarten they don’t make cutlets like that. To make them more dietary, you can dip them in coconut flakes and bake them in the oven. Try it!

Millet cutlets

Compound:

1 tbsp. millet cereals;
200 g cabbage;
10 g dill;
1 PC. sweet pepper;
1 PC. onions;
2 cloves of garlic;
2 tbsp. l. potato starch;
breadcrumbs;
spices and salt to taste.

Step-by-step preparation:

Millet cereals are washed under running water. Then pour into a saucepan, pour in 3 cups of cold water and cook until tender with the lid closed over low heat. Then the millet is cooled.

Cabbage is cut into pieces. Together with other vegetables, they are passed through a meat grinder or blender.

The resulting minced vegetables are mixed with millet.

Then salt, spices, and chopped dill are added, after which it is stirred and small cakes are formed. They are fried until cooked in a frying pan on both sides.

Lean sauerkraut cutlets with potatoes

Cutlets with boiled potatoes and sauerkraut are no less tasty.

Compound:

410 g sauerkraut;
1 kg of potatoes;
1 PC. onions;
breadcrumbs;
1 tsp. khmeli-suneli;
salt to taste.

Cooking method:

The potatoes are boiled in water until completely cooked, after which the water is drained and the potatoes are pounded until pureed.
Excess juice is squeezed out of the cabbage.
The onion is chopped into cubes and fried until golden brown in a frying pan. Then add the cabbage and cook until done. At the end salt and spices are added. The mixture is stirred and cooled.
The cabbage filling with potatoes is mixed, chopped greens are added.
Form cutlets with wet hands, bread them in breadcrumbs and fry in a frying pan until cooked on both sides.

The finished dish is served hot with any side dish or vegetable salad.

Lean cabbage cutlets

Try making lean cabbage cutlets - they are not only tasty, but also very healthy. During Lent, such cutlets are one of the most popular dishes in our family. I offer you a recipe for making lean cabbage cutlets. This dish is suitable not only for fasting people, but also for vegetarians, as well as people who want to lose extra pounds. It will also please lovers of healthy eating. So you can cook lean cabbage cutlets not only during Lent, but all year round. Happy cooking!

Ingredients:

Cabbage – 1 Kilogram
Onion – 1 piece
Garlic – 2 cloves
Semolina - 0.5 cups
Flour - 0.5 cups
Breadcrumbs - 100 grams
Bunch of dill - 1 piece
Salt - To taste
Pepper - To taste

Number of servings: 5

How to cook “Lean cabbage cutlets”

1. Wash the cabbage thoroughly and cut into 4 parts. Place in a saucepan and cook for 8-10 minutes. 2. Then we pass the cabbage through a meat grinder. Squeeze until no water remains. 3. Grate the onion on a fine grater. 4. Pass the garlic through a garlic press. 5. Grind the dill in a blender or simply chop finely. 6. Add onion, garlic and dill to the minced cabbage. Salt and pepper to taste, mix. Next, add flour and semolina. Mix all ingredients thoroughly again to obtain a homogeneous mass. 7. From the resulting minced meat we form cutlets. 8. Bread the cutlets in breadcrumbs and fry on both sides until an appetizing golden brown crust forms. 9. Our lean cabbage cutlets are ready! Bon appetit!

Pea cutlets with garlic

For gourmets! A very easy recipe for the most tender cutlets! Pairs very well with a vegetable side dish.

Components:

One carrot
One onion
Peas 200 gr
Sunflower oil three tbsp
Two cloves of garlic
Ginger to taste
Black pepper to taste
Dill to taste
Salt to taste
Flour 50 gr
Water 0.5

Preparation:

Leave yellow dried peas in water overnight. In the morning, you need to drain the water and grind the peas in a meat grinder.
Chop the onion and carrot, fry in sunflower oil and also through a meat grinder.
Grind the garlic with salt and dry spices and mix.
The resulting mass should stand for about thirty minutes.
Then we make cutlets and fry on all sides in vegetable oil, as usual.
They are good to bake in the oven.

Lean cabbage cutlets in the oven - recipe step by step

And this recipe for lean cabbage cutlets with photos is somewhat different from all the others. This time we will no longer pre-cook the cabbage or put it in the microwave. Instead, we will cook the shaped and breaded cabbage cutlets in the oven.

Ingredients:

head of cabbage 1 kg;
1 onion;
2 tablespoons of semolina;
salt and spices - at your discretion.

Sequence of actions step by step

Step 1. First, we turn the cabbage into pulp - to do this, you need to cut it into small pieces and grind it in a meat grinder twice. Drain all excess liquid through a colander and stir the minced cabbage a little.

Step 2 . Add flour to cabbage and stir. If desired, you can also add bran - by the way, they can also replace semolina.

Step 3. Form our lean cutlets and place them on a baking sheet. Pre-lubricate it with a small amount of any vegetable oil.

Step 4. Meanwhile, preheat the oven to maximum (220-240°C) and bake the cutlets for 20 minutes. As soon as a pleasant blush appears, it means everything is ready.

Step 5. Since this is a lean dish, serve cabbage cutlets with vegetables. You can also serve them with buckwheat or pasta.

Lean cabbage cutlets with vegetables

Well, for those who do not fast, we can recommend flavoring the cabbage cutlets with sour cream.

The description of the best recipes for making lean cabbage cutlets shows that the cabbage itself is fundamentally important in this dish, as well as semolina and breadcrumbs. By the way, semolina can be replaced with an egg if desired, but this is already a non-lenten option.

It is these components that give the minced meat the correct consistency, so that the products do not fall apart. Breadcrumbs also create a nice crispy crust. As for the rest of the additions, you can take them according to your taste and discretion.

Bon appetit!

Lenten cabbage cutlets - a classic recipe

This dish is very tasty and extremely simple:

Preparation will take no more than an hour, and no special effort is required.
Calorie content per 100 g (2 medium or 1 large cutlet) is no more than 125 kcal (this includes butter and semolina, which are also involved in cooking).

Products:

1 head of cabbage weighing approximately 1 kg;
half a glass of semolina or flour;
1 onion;
2-3 large spoons of breadcrumbs;
2 cloves of garlic and a sprig of dill - optional;
2-3 large spoons of vegetable oil for frying;
salt and spices - at your discretion.

How to cook: step by step procedure

Step 1. Take white cabbage, wash the head, remove the top leaves and stalk, cut into 5-6 semicircles. Cook in salted water until it boils, then immediately turn on the heat.

Step 2. Drain all the water through a colander and grind the leaves in a meat grinder.

Step 3. Grate the onion on the finest grater and pass the garlic cloves through a crush.

Step 4. Dill or any other greens also need to be chopped as finely as possible.

Step 5. Mix all these components together and add to the cooled “minced meat”.

Step 6. Now add flour or semolina.

Step 7. You need to mix everything very thoroughly - in the end the consistency of the “minced meat” will be exactly the same as for regular cutlets. It can be denser, but definitely not smaller.

Step 8. Form our lean cabbage cutlets and bread them in breadcrumbs.

Step 9. Fry the cutlets over high heat for 3-5 minutes on each side. A pleasant blush appears, which means everything is ready.

Lenten cabbage cutlets: the most delicious recipe with photos

If you say “cabbage with rolled oats,” you might think that the porridge in this combination should serve as a side dish. This is a possible, but not the only option. Oatmeal can be added directly to the minced meat - it is incredibly tasty, healthy and satisfying.

And it’s interesting to cook: the feeling of novelty certainly lifts your spirits. What do you need to cook lean cabbage cutlets with rolled oats?

Products:

cabbage - quarter of a head of cabbage (300 g);
3 tablespoons of rolled oatmeal flakes (aka oatmeal);
onions, carrots and potatoes - 1 piece each;
vegetable oil for frying – 2 tablespoons;
breadcrumbs - 3 large spoons;
herbs, salt, cumin and other spices - at your discretion.

Recipe:

Step 1. First of all, let's put the potatoes to boil - maybe in their skins, peel them later. Then wash the cabbage and cut into any pieces. Boil the cabbage for 15 minutes in salted water. Another option is to put the cabbage in the microwave for 3 minutes (turn it on at the most powerful setting).

Step 2. Drain the water and chop the cabbage in a meat grinder (you can also use a blender).

Step 3. Meanwhile, finely chop the onion, grate the carrots and fry them together until soft.

Step 4. Mix all the ingredients together - potatoes, onions and carrots, minced cabbage, rolled oats, finely chopped garlic and herbs. Add salt and all seasonings. All that remains is to let the mixture brew for 20-30 minutes.

Step 5. Now we form lean cabbage cutlets, bread them and fry them in hot oil.

You can serve lean cutlets with cabbage with sour cream. But we are fasting, so it is better to abstain from this supplement. In addition, the dish turns out really tasty without them. And you don’t need any side dish - these lean cabbage cutlets are self-sufficient.

With vegetables and pike

A significant disadvantage of pike is that it can take a lot of time to cut. You will also need to spend time cleaning the kitchen. But the dish will turn out tasty and juicy, despite the absence of eggs and milk.

List of ingredients:

Pike – 1 pc.
Onion – 1 pc.
White bread - 2-3 pieces.
Breadcrumbs - a third of a tbsp.
Salt, spices - to taste.
Vegetable oil – 3 tbsp.

Cooking time: 1 hour.
K/B/F/U: 120/15/2/13

Step-by-step cooking process:

Step 1. Take out the bread crumb, put it in a plate and add a small amount of water, leave for 10-15 minutes.

Step 2. Cut the onion into cubes and fry in a hot frying pan until soft.

Step 3. Cut the pike, cut the fillet into small pieces and grind with a blender. If you don’t have this household appliance in your kitchen, a meat grinder can be a great replacement.

Step 4. Add bread, onions and all spices to the minced meat. Mix the resulting mixture. Form cutlets from the resulting minced meat, roll them in flour or breadcrumbs and fry in a preheated frying pan on each side for 3-5 minutes.

Step 5. Serve the dish to the table.

Quick lean cabbage cutlets with semolina

Juicy, beautiful vegetable cutlets. Our set of vegetables will make 10 pieces. An unusual way of cooking, we first simmer the vegetables all together in a saucepan with a thick bottom. Quite a quick recipe for a lean dish.

To prepare we will need:

Fresh cabbage – 500 g.
Carrots – 500 g.
Medium size onion – 1 pc.
Semolina – 100 g.
Sugar – 5 g.
Sunflower oil – 20 ml.
Salt, ground black pepper - to taste
Cold water – 100 ml.
Breadcrumbs
Oil for frying

1. Remove the top, rough sheets, cut them in half to make it easier to chop. Finely chop the cooked cabbage using a knife or a special grater.

2. Finely chop the onion. Combine chopped cabbage and onion in a convenient large bowl.

2. Add peeled carrots grated on a coarse grater to the same bowl.

3. Salt the vegetables, add sugar and rub them a little with your hands. This will help the natural vegetable juice to release and make the cabbage softer.

4. Pour the vegetables into a saucepan, add water and simmer over moderate heat. When the water with vegetables boils, add vegetable oil to them, stir, cover with a lid and simmer until tender, stirring constantly. My vegetables were soft and ready within 40 minutes.

5. Now add salt and pepper to taste. You can also add your favorite spices.

6. Leaving the pan on the fire, add semolina to the vegetables in portions. Mix well so that the semolina does not form lumps. Simmer the vegetables and semolina over the heat for another 10 minutes, stirring occasionally.

7. Remove the finished cutlet mass from the heat and let it cool to a comfortable temperature for your hands. The water should evaporate during this time.

8. We begin to form cutlets from the cabbage mass.

You can wet your hands with plain water, then it will be easier to form a beautifully shaped cutlet.

Each cutlet should be rolled in breadcrumbs. If you don’t have breading on hand, make it from a few pieces of breadcrumbs by grinding them in a blender.

9. Heat a frying pan with vegetable oil and fry the cutlets until golden brown. When the product is fried on one side, turn it over and fry on the other.

10. Place the cutlets, fried on both sides, on a plate covered with a paper towel to remove excess oil.

We made 10 tender and tasty vegetable cutlets from available ingredients.

Fish cutlets: Lenten recipe without eggs

Cooking time : 60 minutes

Number of servings: 12

Energy and nutritional value

calorie content – 115.2 kcal;
proteins – 17.4 g;
fats – 1.9 g;
carbohydrates – 7.3 g.

Ingredients

lean fish fillet, ready to eat – 1000 g;
large onions – 5-6 pcs.;
semolina – 4 tbsp;
wheat or corn flour for breading - as much as needed;
salt - to taste;
ground black pepper - to taste;
bay leaf – 3-4 pcs.;
Refined sunflower or olive oil - as needed.

Step-by-step preparation

First of all, you need to peel a lot of onions, about 500-600 g - for this you can take 5-6 large heads. Chop it into small cubes and fry in refined vegetable oil until cooked.
Combine fish flesh without bones and skin with onion and pass through a meat grinder with a fine mesh, or if with a coarse mesh, then twice.
Pour semolina into the mixture, add ground black pepper and salt to taste. Mix the ingredients until smooth and set the bowl aside for 10-15 minutes - the cereal will swell during this time.
Heat a frying pan with vegetable oil, form cutlets with wet hands, roll in flour and fry them over moderate heat until golden brown, first on one side and then on the other.
You will have to fry the cutlets in several batches, since this amount of minced meat will not fit in the frying pan. Therefore, after cooking, put them in a cauldron or small saucepan.
This recipe for eggless fish cutlets involves steaming the dish until cooked. Make the fire as small as possible and place the dishes with the meatballs on it. Pour 150-200 ml of water into it, throw in 3-4 bay leaves and cover with a lid. After boiling, simmer for another 10-15 minutes.

It is better to serve the cutlets hot with fried or stewed potatoes. But it would also be a good idea to make the gravy separately, which you will learn about below.

Tip : you can add finely chopped dill to the minced fish. In other versions, they add a few spoons of lean mayonnaise, and sometimes a little canned peas or corn. Such experiments make the taste of the dish more interesting.