Delicious vegetable cutlets. Recipes for delicious vegetable cutlets for children

Cutlet Recipes

vegetable cutlets

50 minutes

130 kcal

5 /5 (1 )

Vegetable cutlets They turn out to be no less tasty than meat ones, if they are cooked correctly. At the same time, such cutlets will be more useful, as they are easily absorbed by the human body.

Recipes for cooking vegetable cutlets great multitude. They can be fried, baked in the oven or steamed. Vegetables can be taken according to your taste. These can be: potatoes, carrots, tomatoes, eggplants, peppers, zucchini, onions, pumpkins, beets, etc. These are low calorie meal can also be diluted with additional ingredients and spices.

Vegetable cutlets are great for the diet of children or people who lead a healthy lifestyle. I bring to your attention several options for cooking vegetable cutlets, which are very easy to prepare from a simple set of products.

Steamed vegetable patties recipe

Inventory:

• cutting board;
• grater;
• a bowl;
• colander;
• blender;

• tablespoon;
• garlic press;
• pan;
• round cookie cutter;
• multicooker.

Ingredients

potato	190 g
carrot	120 g
cabbage	130 g
celery root	110 g
garlic	2 cloves
green onion	25 g
cheese	110 g
eggs	1 PC.
semolina	90 g
water	2 l
paprika	½ tsp
salt pepper	taste

Step by step cooking

1. Wash and clean all vegetables.
2. Then cut everything except onion and garlic into small cubes of the same size.
   
3. We shift the vegetables into a saucepan, pour them with a liter of water and cook over medium heat for about 12 minutes after boiling.

   Did you know? In order for vegetables to retain all their nutrients, you can bake them in the oven instead of boiling.

   
   
4. When the vegetables are cooked, put them in a colander and wait for the excess liquid to drain.
   
5. Transfer them to a bowl and grind with an immersion blender.
   
6. Mix the finished mass with the egg and semolina.
   
7. Pass the garlic through a press and add to the vegetables.
   
8. Sprinkle salt, paprika and pepper to taste.
9. We rub on a grater hard cheese and mix with puree.
   
10. Let the vegetable puree brew for about 20 minutes.
11. At this time, finely chop the green onion.
12. After the vegetables stand and the semolina swells a little, you can add green onions and mix the finished mass.
    
13. Form into small patties with wet hands. Also for these purposes, a round cookie cutter is suitable.
    
14. For cooking cutlet will do multicooker or steamer, as well as regular saucepan. In my recipe, I will use a slow cooker.
    
15. We spread the cutlets in a special form for steaming.
16. Pour water into the multicooker and put the form with cutlets.
17. We close the lid of the multicooker and cook the cutlets in the “Steaming” mode for about 7-10 minutes.

    Important! If you are using another cooking appliance, cook according to its instructions.

    
    
18. When the cutlets are cooked, remove them from the slow cooker and serve hot with any side dish.
    

Steamed vegetable cutlets video

Watch the video on how to cook vegetable cutlets with the addition of hard cheese.

Steamed vegetable cutlets - video recipe

See the full recipe on our website - http://www.iamcook.ru/showrecipe/10895

Steamed vegetable cutlets - healthy and tasty food not only for children, but also for adults.

https://i.ytimg.com/vi/Vszv__0hnLc/sddefault.jpg

https://youtu.be/Vszv__0hnLc

2017-02-18T22:44:29.000Z

Recipe for vegetable cutlets in the oven with a photo

• Cooking time- 55 minutes.
• Servings – 4.

Inventory:

• cutting board;
• grater;
• a bowl;
• tablespoon;
• baking sheet.

Ingredients

Step by step cooking

1. First, let's prepare all the vegetables. We wash them and peel them.
2. Next, grate the vegetables coarse grater. First three potatoes, then zucchini and tomato. Transfer the shredded vegetables to a bowl. If the zucchini releases juice during cooking, it will need to be drained.
   
   
3. Cut a small onion into thin half rings.
   
4. Next, mix all the vegetables in one bowl. Scoop the tomato puree with a spoon so that the excess juice remains at the bottom of the plate.
   
5. Add eggs, flour to vegetables and mix everything until smooth.
   
6. Salt and pepper the finished vegetable mass, and then mix again.
   
7. Grease a baking sheet with sunflower or olive oil.
8. We form cutlets with wet hands and put them on a baking sheet.
   
9. Bake the cutlets in a preheated oven for 10-15 minutes on each side. Set the temperature to about 200 degrees.
   
   

You can serve these diet chops with any garnish or sour cream sauce .
Often vegetable cutlets are cooked with cauliflower. They are very similar in taste to meat. The following recipe will show you how to make them. juicy and tasty.

The recipe for vegetable cutlets in a pan with a photo

• Cooking time- 1 hour.
• Servings – 3-4.

Inventory:

• grater;
• a bowl;
• tablespoon;
• scapula;
• pan;
• paper towels;
• serving dish.

Ingredients

Step by step cooking

1. We rub all the vegetables on a fine grater.
   
2. We shift them into a deep bowl and add flour.
   
3. The resulting vegetable puree salt and add curry and black pepper. Seasonings and spices you can use any to your taste.
   
4. Mix everything until smooth and form small balls.
   
5. When all the cutlets are ready, heat any vegetable oil in a frying pan. It should be enough so that it reaches the middle of the cutlet.
   
6. Put the cutlets in a pan and fry on both sides until browned. This will take you about 3 minutes on each side.

Do you agree that any diet program must be delicious? And it is right. After all, the constant infringement of oneself in all taste preferences can lead to depression. Today we will talk about vegetable cutlets. It's healthy and tasty vegetarian dish, which is quite common in the kitchens of many housewives.

Table of contents [Show]

Vegetable cutlets, photo

Vegetable cutlets, recipes

In fact, the number of recipes for preparing this original dish is growing every day. And this is not surprising. Vegetable cutlets are prepared very quickly and do not require special expenses. Almost always the main ingredients for lean cutlets you can easily find in your kitchen. Consider the recipe for the preparation of the most popular versions of this dish.

Steamed vegetable cutlets from peas

Composition of products:

• 500 grams of peas;
• 100 grams of semolina;
• 2 medium onions;
• vegetable oil;
• 3 tablespoons wheat flour top grade;
• spices to taste;
• 2 eggs.

Cooking instruction:

1. Boil semolina and peas until tender.
2. Thoroughly mix the peas and semolina and mash with a fork until a homogeneous mass is obtained.
3. Chop the onion, fry and add to the mixture.
4. Add flour, spices, eggs there and mix everything.
5. Shape into medium-sized patties and place them carefully in the steamer. Cooking time is approximately 20-30 minutes.

It is best to serve pea cutlets to the table hot with herbs and sour cream. They are fragrant and very tasty. This recipe is also suitable for baking in the oven, and frying in a pan.

Vegetable cutlets in the oven from cauliflower

You will need:

• cauliflower, 1 medium head;
• chicken egg, 1 piece;
• breadcrumbs for breading;
• 2 tablespoons of flour;
• spices.

Recipe:

1. Disassemble the cabbage into small inflorescences and boil in salted water until half cooked, let cool.
2. Grind the cabbage and add the egg, flour, spices. Mix thoroughly.
3. Form cutlets from the resulting mass, rolling each in breadcrumbs.
4. Put the cutlets on a baking sheet heated with oil and bake until cooked. Don't forget to flip the patties occasionally on both sides.

Vegetable cutlets from cauliflower go well with fresh salads and various white sauces.

Vegetable cutlets in a slow cooker from potatoes and rice

To prepare this dish you will need the following ingredients:

• one multi-glass of rice;
• 3 medium potatoes;
• one medium carrot;
• bulb;
• vegetable oil;
• spices to taste;
• greenery;
• 1 egg.

How to cook:

1. Pour the washed rice into a multi-cooker pan and pour 5 multi-glasses of water.
2. At the same time, place the steam attachment on top of the rice and evenly place the quartered potatoes there.
3. Select the "Steam" function and wait until the end of the program (approximately 30 minutes).
4. Mash steamed potatoes with a fork and add rice to it, mix everything very carefully.
5. With the help of the "Frying" program, saute the onions and carrots until golden brown and combine the frying with the minced meat obtained earlier.
6. Add herbs, egg, spices.
7. Turn on the "Frying" and when the oil is warm enough, put small cutlets on the multicooker pan with a tablespoon.
8. Frying time approximately 10 minutes.

Vegetable cutlets made from potatoes and rice are tender and very juicy. Prepare for them tomato sauce to your liking and serve as independent dish slightly chilled.

Vegetable cutlets, reviews

This wonderful dish has two indisputable advantages - speed of preparation and low content calories. Therefore, vegetable cutlets, recipes with photos of which are countless on the World Wide Web, will appeal to everyone who wants to lose weight or reduce the meat content in the diet. But before you start cooking these wonderful goodies, check out a few tips from experienced housewives in this matter:

1. To make the cutlets low-fat and delicate in taste, do not exceed the mark of 180 degrees when baking and use parchment paper instead of butter.
2. Be sure to wet your hands cold water when forming cutlets. This will greatly simplify and speed up the cooking process.
3. If you use a frying pan for frying, then after the formation of a crust on both sides, cover the cutlets with a lid, add a little water and simmer over low heat. In this case, your dish will be juicy and soft.

vesdoloi.ru

Vegetable cutlets are one of the simplest and most healthy dishes with which you can diversify your diet and diet. children's menu. They also make a great addition to meat dishes. There are a lot of options for such cutlets, they can be made from almost any vegetable.

diet recipe

This low calorie recipe cutlet from vegetables is suitable for those who are on a diet. These cutlets can be safely given to children.

Products:

• 350 g cabbage (white);
• 1 egg;
• 100 g carrots;
• 120 g of onion;
• if desired, you can add 10 g of any greens.

Time spent: 40 min.

Calorie content in 100 g: 42 kcal.

The egg is boiled, peeled. Carrots and onions are peeled, washed and cut. The egg is also cut into cubes. Put the egg, carrots and onions in a blender and beat until puree.

Also in a blender, but separately from other vegetables, cabbage is chopped (but you can just chop it very finely with a knife so as not to overdo it with chopping).

Cabbage is mixed with the rest of the scrolled vegetables, small patties are molded from the vegetable mass with their hands. Fry them in a pan (it is better to choose dishes with a non-stick coating so as not to use oil) in turn on each side. The stove must be turned on at a low temperature. The readiness of the cutlets is determined by the cabbage - it will become soft.

The dish can be sprinkled with chopped herbs.

Cutlets with cabbage, carrots and semolina

Another recipe for a dish with a low calorie content is cutlets from vegetables and cereals.

Products:

• 200 g of white cabbage leaves;
• 100 g carrots;
• 2 eggs;
• 50 g rast. oils;
• 60 g of semolina;
• 3 g of salt and pepper;
• 3 art. l. breadcrumbs for breading.

Production time: 1 hour

Calories per 100 g: 187 kcal.

Cabbage leaves are washed, cut into thin strips. Carrots are peeled, washed and coarsely grated. They turn on the stove (set the temperature to medium), put a pot of water on it (about 1.5 cups), add oil there, add carrots and cabbage. Close the lid and wait until the cabbage is completely soft. Stir vegetables occasionally. It usually takes 20 minutes before the cabbage is ready.

After the cabbage is ready, gradually pour into the vegetables semolina, while constantly stirring the liquid with a spoon. The temperature is reduced and boiled for 10-15 minutes.

Cook on low heat for about 10-15 minutes, so that the semolina is completely boiled. After the semolina is ready, the mixture is cooled, eggs are broken into it, salt and pepper are poured. Cutlets are formed and rolled in breadcrumbs.

Then fried in a frying pan vegetable oil on each side until a light brown crust is obtained.

Cutlets with rice and vegetables

This recipe is interesting because it uses harmonious combination mushrooms and vegetables. Rice makes the dish very satisfying.

Products:

• 100 g canned champignons;
• 1 pc of onion, carrot, zucchini;
• 1 st. rice (white, long or round grains);
• 1 egg;
• 2 tbsp. l. volume. pasta and non-fat sour cream;
• salt to taste.

Time required for cooking: 1 hour.

Calories per 100 g: 89 kcal.

Mushrooms, onions, zucchini are finely chopped. Carrots are also rubbed with a fine grater. Rice is mixed with mushrooms and vegetables, an egg and salt are added, and everything is mixed again. Boil in a saucepan a small amount of water and drop balls made of rice and vegetables into it.

Put sour cream in there and tomato paste, stir the water. Stew cutlets under the lid for 10-15 minutes.

Beet cutlets with carrots

Beets contain many useful substances, which are perfectly preserved in cutlets prepared from it.

Products:

• 2 pcs. beets (take not very large);
• 1 pc. carrots, onions, eggs;
• 2/3 st. crushed crackers;
• 2 cloves of garlic;
• rast. any oil for frying;
• salt and pepper.

Cooking time: 2 hours

Calorie content for 100 g: 90 kcal.

Beets are boiled until tender. Onions and carrots are chopped with a knife or with a grater, garlic is crushed or rubbed finely. Carrots with onions and garlic are fried in oil for 5 minutes. Boiled beets are allowed to cool, skinned and rubbed.

Beets, carrots with onions, eggs, semolina (raw) and salt and pepper are mixed in a bowl. Set aside for 10 minutes, then roll vegetable cutlets from carrots and beets on all sides in breadcrumbs and fry in a pan for 5 minutes on each side.

Vegetable cutlets

The oven retains the beneficial properties of vegetables well, and cutlets cooked in it are less high-calorie.

Products:

• 200 g of cabbage and carrots;
• 300 g potatoes;
• 100 g of onion;
• 70 g of sifted wheat flour;
• 150 g long-grain or round rice;
• 2 cloves of garlic;
• 1 st. l. rast. oils;
• 2 g salt.

Time it takes to cook: 1.5 hours

Calorie content in 100 g: 121 kcal.

Chop onions and carrots, fry a little in oil. Mix onions, carrots, finely chopped cabbage and grated coarsely raw potatoes. Add rice (not cooked, but washed), then mix.

The mass is mixed, salted and set aside for half an hour. Then cutlets are molded from vegetables with rice, rolled in flour and laid out on a baking sheet, which should be greased before this oil. It takes half an hour to cook cutlets with vegetables in the oven (at 180 degrees).

Read how to cook tender snacks

rolls with shrimp

Try this dish.

Take note of the recipe juicy cottage cheese with semolina in the oven or in a slow cooker.

Recipe for delicious and juicy cutlets of squid you will find here.

Cutlets with zucchini, onion and meat

V meat cutlets you can also add more vegetables. Then the taste of a familiar dish is revealed in a new way.

Products:

• 450 g mixed pork and ground beef(not too oily)
• 1 zucchini;
• 100 g onion
• 1 st. spoon of any rast. oils;
• 1 tbsp decoys.

Cooking time: 1 hour

Calorie content for 100 g: 200 kcal.

Wash the zucchini, cut off the peel, rub on a grater (previously removing large seeds). Onions are chopped in a blender or meat grinder. TO minced meat zucchini, semolina (raw), salt, onion are mixed. They mold meat cutlets with vegetables and fry them for 5-7 minutes with vegetable oil, turning them over to the other side in the middle of the process.

Making Delicious Steam Balls

Steamed vegetables are very tender and retain more useful properties than when hot. Yes, and the meat will not be so heavy on the stomach. Therefore, we suggest you prepare chicken cutlets with steamed vegetables.

Products:

• 500 g chicken fillet;
• 2 pcs. bulbs and zucchini;
• 0.5 pcs. sweet pepper;
• 1 egg;
• 4 stalks of green onions.

Time to make cutlets: 1 hour.

Calorie content for 100 g: 90.5 kcal.

Onions, zucchini, peppers peeled and chopped small cubes. Green onions are also finely chopped. The meat is mixed with onions in a blender. Then combined with the rest of the products (the egg is added raw). Balls are rolled from the resulting minced meat and placed on the grate of a multicooker or double boiler. The cooking time depends on the model of the machine. Usually it does not exceed 40 minutes.

Vegetable cutlets are easy to prepare, and there should not be any difficulties in their manufacture. All products that are used in the preparation of this dish must be fresh, not spoiled. Vegetables should be thoroughly washed and, if necessary, peeled.

To make it easier to roll balls from vegetable mince, and so that it does not stick to hands, housewives usually moisten them cold water. Cutlets that are too large can fall apart during frying or boiling, so it is better to make them medium.

The crispy crust makes the cutlets more beautiful. To make it appear, you need to roll them in breadcrumbs, semolina. Flour is suitable for these purposes when baking a dish in the oven.

interesting flavor combinations can be achieved by using fresh herbs when cooking cutlets. Do not be afraid to try a variety of combinations of vegetables to get a new one. interesting dish. For cutlets, in addition to those already indicated in the above recipes, you can use vegetables such as turnips, broccoli, cauliflower, pumpkin and many others.

When serving, you can decorate vegetable cutlets with herbs, serve them with sour cream, yogurt, nut or mustard sauces.

NoteFood.ru
soy cutlets

Appetizing soy cutlets will satisfy your stomach just as well as meat cutlets!

Bean cutlets

Gorgeous meatless cutlets that can be served on holidays.

Pumpkin cutlets

A very healthy and easy to prepare recipe for pumpkin cutlets!

Mushroom cutlets

Juicy, tender and very appetizing! Treat your family to delicious treats!

Draniki Mix

These pancakes made from potatoes, eggplant, paprika and onions will conquer everyone!

Nut cutlets

If you do not like meat, then these nut cutlets are just for you!

Chickpea cutlets

Delicious vegetarian chickpea cutlets - just a fairy tale!

1000.menu

Vegetable cutlets are really tasty if cooked correctly. The main thing is to know the recipes and the secrets of their preparation.

What is the use of such food?

Vegetable cutlets can be prepared not only for those who are on a strict diet. This dish should be on the menu of all people who are trying to stick to a healthy diet. Also diet cutlets it is desirable to eat for people with various chronic diseases - this is a healthy and light food that gives the body vitamins and does not require a lot of energy for digestion.

In addition, the preparation of this food does not take too much time and does not require expensive products.

You can change the recipe to your taste, using rice or semolina instead of buckwheat, and water instead of milk. Also, various spices, garlic and onions can be added to food. A prepared food can be served with a variety of spicy or delicate sauces, which emphasize the special taste of cutlets.

How to cook carrot cutlets?

The main secret of a delicious dish is the taste of carrots, and not the method of preparation.

There are some tips to help you choose a juicy, delicious carrots from which a very tasty dish will turn out:

1. it should be strong, smooth, without bends and depressions;
2. the tops should be small - this means that the core of the root crop is also small;
3. choose a medium-sized carrot - it has absorbed less nitrates than a large one;
4. a root crop with spots and cracks cannot be tasty;
5. growths on a carrot mean that it has absorbed a lot of harmful substances.

For cooking, it is better to choose light orange carrots. To make the taste of the dish richer, the root crop should be peeled and grated not before cooking, but in a few hours.

Many people think that food tastes better when it's made from boiled carrots. Recipes diet meals from the carrots below, you can change to your taste: vary the amount of salt and spices, changing flour to semolina, adding additional ingredients. Only by experimenting, you can find the perfect recipe for carrot cutlets for your family.

Recipe for carrot diet cutlets

You should take a pound of carrots, 50 ml of milk, two tablespoons of semolina, 1 egg and a little breadcrumbs. First you need to grate the carrot, then put it in a saucepan, pour milk and steam for 10 minutes. Then carefully pour in the semolina and mix. Then cover the saucepan with a lid, and sweat the carrots with grits for about 5 minutes. Then add the egg and salt to the mixture, mix and blind the cutlets, which should be dipped in breadcrumbs.

Recipe with flour

Grate a pound of peeled carrots on a coarse grater, mix with three eggs and salt. Add flour so that the mass becomes thick, like regular minced meat.

With cottage cheese and milk

A pound of carrots needs to be cut into strips, this mass is placed in a saucepan and 100 ml of milk is poured.

Then the mixture should be stewed for about half an hour, after which it should be mixed with half a glass of semolina, and let stand for another 10 minutes.

When the mass has cooled, you need to add one egg to it, mix and form cutlets, with a notch in the middle. At the same time, you need to mix 100 g of cottage cheese with one egg and three tablespoons of sugar. Cutlets fit into the recesses curd, after which the dish must be fried in butter.

With zucchini and flour

Grate two hundred grams of carrots and six hundred grams of zucchini. Finely chop a little parsley and onion, and mix with vegetables. Add two eggs and two tablespoons of flour to the mass. After that, form balls, and cook the dish.

How to cook cabbage cutlets?

Cabbage cutlets are delicious appetizing dish which is easy to prepare. This dish can be used both as a main dish and as a side dish.

When choosing cabbage, be careful and follow our advice:

1. take small heads of cabbage - so all the cabbage will go into action, and will not be ventilated in the refrigerator;
2. do not take a vegetable whose leaves are clearly cut - it means that it is stale and tasteless;
3. the base of the vegetable should not have a yellow or gray tint;
4. cabbage leaves should be hard, resilient;
5. there should be no black or brown, yellow spots on the vegetable.

Don't worry that tough cabbage leaves will be hard to chew. Just after slicing, carefully remember the cabbage with both hands. From cabbage leaves you can cook simple or carrot-cabbage dishes. Also, this vegetable goes well with zucchini, eggplant, squash.

Cutlets from carrots and cabbage

Two hundred grams of carrots need to be grated on a coarse grater, finely chopped cabbage.

Mix the vegetables in a saucepan, pour 100 ml of cream and simmer for half an hour, stirring occasionally.

Then add two eggs to the mixture and add semolina so that the mass becomes thick, salt. Cutlets can begin to form when the mixture cools down a bit and swells.

Diet cutlets from cabbage

A pound of cabbage should be finely chopped, put in a saucepan, add two tablespoons of vegetable oil, and simmer a little over low heat. You do not need to add water - cabbage will give a lot of juice, and it will be tastier. After 25 minutes, add two tablespoons of semolina to the pan, add 100 ml of water and mix. After 10 minutes, add salt, and let the mixture cool. Then form patties, dip them in breadcrumbs and fry.

Recipe for cabbage diet cutlets

Half a kilo of cabbage should be finely chopped and stewed in vegetable oil. Then mix the cabbage with three tablespoons of buckwheat and an egg, salt and squeeze the juice of two garlic cloves into the mixture. Form balls from the mixture, and fry until appetizing crust over low heat. This food can be served with mushroom, sour cream, cheese sauce.

Cutlets in chicken broth

Half a kilo of cabbage must be washed and cut. Pour 100 ml into a saucepan chicken broth and 500 ml of milk, salt. In this liquid, the cabbage must be boiled until soft, after which a spoonful of semolina should be poured into the pan and boiled for another 10 minutes. In the resulting mass, add two eggs, spices. From the mass you need to fashion balls and roll them in breading.

With tomato paste and herbs

Grind a pound of cabbage in a blender, and then stew with a spoonful of tomato paste for about 10 minutes. Then add two chopped zucchini to the pan and simmer until tender. While the vegetables are cooking, cook a glass of rice until sticky, then mix with vegetables, add two eggs. Shape the mixture into balls.

How to cook buckwheat cutlets?

From vegetables diet cutlets They are tasty but low in protein. Therefore, it is advisable to cook dishes from buckwheat, mixing porridge with fish, vegetables, meat. The lowest calorie will be vegetable cutlets with buckwheat.

They have pleasant taste, crispy crust and amazing aroma. And what is important when dieting, this food provides the necessary substances for hair, nails and skin. Therefore, your appearance will not deteriorate at all due to a dietary diet.

Buckwheat diet cutlets

First you need to cook buckwheat to get about two glasses. You should also grate three raw potatoes and one carrot. Mix porridge with grated vegetables, salt the mixture, add dill and parsley to it. Form the mixture into balls and fry buckwheat cutlets in vegetable oil to a crust.

With carrots and onions

Chop one large onion and one carrot and fry in vegetable oil. Mix two cups of boiled buckwheat with vegetables, break one egg into the mixture, salt. Form into balls and fry until crispy.

As you can see, diet food is a delicious, varied diet. Preparing delicious food is very simple, and, importantly, unusual side dishes are quite inexpensive.

Vegetable cutlets are another type of minced meat dishes. They can be prepared from almost any vegetable that is currently at hand.

Vegetable cutlets are loved not only by adherents of a vegetarian diet. This is an excellent dietary and Lenten dish, which diversifies our table on weekdays and holidays. Vegetable cutlets are recommended for gastritis with insufficient secretion and low acidity of gastric juice, chronic diseases intestines, diseases of the liver, gallbladder, kidneys, of cardio-vascular system during inflammatory processes in the body. Great for baby food. In all these cases, vegetable cutlets need to be steamed.

Serve cutlets with sour cream, on lettuce leaves.

Cabbage cutlets

Would need: 500 g cabbage, 100 ml milk, 2 eggs, 2 tbsp. tablespoons of semolina or flour, salt, breadcrumbs, vegetable oil.

Finely chop the cabbage, put in a saucepan. Pour milk into it and simmer until tender over low heat. When the cabbage becomes soft and the milk has almost evaporated, beat in the eggs and stir very quickly so that the eggs do not boil in a hot mass. Immediately add semolina or flour and salt. Mix.

Form cutlets, bread them in breadcrumbs and fry in butter or vegetable oil.

To be continued…

How to cook delicious meatballs

The best recipe for cooking vegetable cutlets. Subtleties and secrets of cooking. How to choose the right ingredients for a dish. What to serve with vegetable cutlets

55 min

120 kcal

5/5 (2)

Everyone is trying to take care of their health, and many people know that good health begins with proper and healthy nutrition. In order for you to always feel at your best and never have health problems, I want to tell you about a very healthy recipes that will definitely help you!

These recipes are not the kind to look for rare products and spend huge sums of money on it. Today you will learn how to cook steamed vegetable cutlets in no time thanks to the following step-by-step recipe.

These cutlets are not only healthy, they are also very tasty and satisfying. I will also tell you how to cook the same cutlets, but not steamed, but in the oven. So, let's start the cooking process!

Steamed vegetable cutlets

Kitchen appliances: cutting board; knife; containers for ingredients; grater; double boiler; pan.

Required Ingredients

How to choose the ingredients for the dish?

For dietary vegetable cutlets, you definitely need the best vegetables. They must be of high quality, fresh and contain minimal amount nitrates and other harmful elements.

In order to get rid of nitrates, I advise you to simply soak your vegetable ingredients in salted water. This will allow you to remove a lot of nitrates from vegetables and make them less harmful and much more useful!

Recipe for vegetable cutlets in the oven with a photo

Cooking time: 40 minutes.
Servings: 4.
Kitchen appliances: oven chamber; baking sheet, grater; containers for ingredients.

Required Ingredients

• Zucchini - 1 pc.
• Potato - 2 pcs.
• Tomato - 1 pc.
• Onion - 1 pc.

• Chicken eggs - 1 pc.
• Vegetable oil - 40-50 ml.
• Flour - 3 tablespoons.
• Salt and spices - to your taste.

Cooking sequence

Video recipe for cooking vegetable cutlets

I advise you to watch one very informative video that will tell you how to cook homemade vegetable cutlets very quickly. In this video you can find everything you need to prepare such a dietary and delicious dish at home.

What to serve with vegetable cutlets?

I advise you to serve vegetable cutlets with sauces, sour cream and other additions to the main course. But if your cutlets were created not as a main dish, but as an addition to it, then you can safely serve them with cereals, mashed potatoes, soups and other liquid and not only products.

Possible options for cooking and filling cutlets

Cutlets themselves are interesting in that they can be cooked different ways. This means that under any conditions and circumstances you can cook very tasty cutlets, the recipe of which is in your arsenal.

Cutlets can be cooked in the oven, which will save all useful trace elements all ingredients. Also a very popular cooking method is frying cutlets in a pan. This is the most fast way cooking this dish.

Vegetable cutlets are one of the simplest and most healthy dishes with which you can diversify the diet and children's menu. They also make a great accompaniment to meat dishes. There are a lot of options for such cutlets, they can be made from almost any vegetable.

diet recipe

This low calorie vegetable patty recipe is perfect for those on a diet. These cutlets can be safely given to children.

The egg is boiled, peeled. Carrots and onions are peeled, washed and cut. The egg is also cut into cubes. Put the egg, carrots and onions in a blender and beat until puree.

Also in a blender, but separately from other vegetables, cabbage is chopped (but you can just chop it very finely with a knife so as not to overdo it with chopping).

Cabbage is mixed with the rest of the scrolled vegetables, small patties are molded from the vegetable mass with their hands. Fry them in a pan (it is better to choose dishes with a non-stick coating so as not to use oil) in turn on each side. The stove must be turned on at a low temperature. The readiness of the cutlets is determined by the cabbage - it will become soft.

The dish can be sprinkled with chopped herbs.

Cutlets with cabbage, carrots and semolina

Another recipe for a dish with a low calorie content is cutlets from vegetables and cereals.

Products:

• 200 g of white cabbage leaves;
• 100 g carrots;
• 2 eggs;
• 50 g rast. oils;
• 60 g of semolina;
• 3 g of salt and pepper;
• 3 art. l. breadcrumbs for breading.

Production time: 1 hour

Calories per 100 g: 187 kcal.

Cabbage leaves are washed, cut into thin strips. Carrots are peeled, washed and coarsely grated. They turn on the stove (set the temperature to medium), put a pot of water on it (about 1.5 cups), add oil there, add carrots and cabbage. Close the lid and wait until the cabbage is completely soft. Stir vegetables occasionally. It usually takes 20 minutes before the cabbage is ready.

After the cabbage is ready, semolina is gradually poured into the vegetables, while constantly stirring the liquid with a spoon. The temperature is reduced and boiled for 10-15 minutes.

Cook on low heat for about 10-15 minutes, so that the semolina is completely boiled. After the semolina is ready, the mixture is cooled, eggs are broken into it, salt and pepper are poured. Cutlets are formed and rolled in breadcrumbs.

Then fry in a pan with vegetable oil on each side until a light brown crust is obtained.

Cutlets with rice and vegetables

This recipe is interesting because it uses a harmonious combination of mushrooms and vegetables. Rice makes the dish very satisfying.

Products:

• 100 g canned champignons;
• 1 pc of onion, carrot, zucchini;
• 1 st. rice (white, long or round grains);
• 1 egg;
• 2 tbsp. l. volume. pasta and non-fat sour cream;
• salt to taste.

Time required for cooking: 1 hour.

Calories per 100 g: 89 kcal.

Mushrooms, onions, zucchini are finely chopped. Carrots are also rubbed with a fine grater. Rice is mixed with mushrooms and vegetables, an egg and salt are added, and everything is mixed again. A small amount of water is boiled in a saucepan and balls made of rice and vegetables are lowered into it.

They also put sour cream and tomato paste there, stir the water. Stew cutlets under the lid for 10-15 minutes.

Beet cutlets with carrots

Beets contain many useful substances that are perfectly preserved in cutlets made from it.

Products:

• 2 pcs. beets (take not very large);
• 1 pc. carrots, onions, eggs;
• 2/3 st. crushed crackers;
• 2 cloves of garlic;
• rast. any oil for frying;
• salt and pepper.

Cooking time: 2 hours

Calorie content for 100 g: 90 kcal.

Beets are boiled until tender. Onions and carrots are chopped with a knife or with a grater, garlic is crushed or rubbed finely. Carrots with onions and garlic are fried in oil for 5 minutes. Boiled beets are allowed to cool, skinned and rubbed.

Beets, carrots with onions, eggs, semolina (raw) and salt and pepper are mixed in a bowl. Set aside for 10 minutes, then roll vegetable cutlets from carrots and beets on all sides in breadcrumbs and fry in a pan for 5 minutes on each side.

Vegetable cutlets

The oven retains the beneficial properties of vegetables well, and cutlets cooked in it are less high-calorie.

Products:

• 200 g of cabbage and carrots;
• 300 g potatoes;
• 100 g of onion;
• 70 g of sifted wheat flour;
• 150 g long-grain or round rice;
• 2 cloves of garlic;
• 1 st. l. rast. oils;
• 2 g salt.

Time it takes to cook: 1.5 hours

Calorie content in 100 g: 121 kcal.

Chop onions and carrots, fry a little in oil. Mix onions, carrots, chopped cabbage and coarsely grated raw potatoes. Add rice (not cooked, but washed), then mix.

The mass is mixed, salted and set aside for half an hour. Then cutlets are molded from vegetables with rice, rolled in flour and laid out on a baking sheet, which should be greased before this oil. It takes half an hour to cook cutlets with vegetables in the oven (at 180 degrees).

Cutlets with zucchini, onion and meat

You can also add more vegetables to meatballs. Then the taste of a familiar dish is revealed in a new way.

Products:

• 450g mixed ground pork and ground beef (not too fatty)
• 1 zucchini;
• 100 g onion
• 1 st. spoon of any rast. oils;
• 1 tbsp decoys.

Cooking time: 1 hour

Calorie content for 100 g: 200 kcal.

Wash the zucchini, cut off the peel, rub on a grater (previously removing large seeds). Onions are chopped in a blender or meat grinder. Zucchini, semolina (raw), salt, onion are mixed with minced meat. They mold meat cutlets with vegetables and fry them for 5-7 minutes with vegetable oil, turning them over to the other side in the middle of the process.

Making Delicious Steam Balls

Steamed vegetables are very tender and retain more useful properties than when fried. Yes, and the meat will not be so heavy on the stomach. Therefore, we suggest you cook chicken cutlets with steamed vegetables.

Products:

• 500 g chicken fillet;
• 2 pcs. bulbs and zucchini;
• 0.5 pcs. sweet pepper;
• 1 egg;
• 4 stalks of green onions.

Time to make cutlets: 1 hour.

Calorie content for 100 g: 90.5 kcal.

Onions, zucchini, peppers are peeled and cut into small cubes. Green onions are also finely chopped. The meat is mixed with onions in a blender. Then combined with the rest of the products (the egg is added raw). Balls are rolled from the resulting minced meat and placed on the grate of a multicooker or double boiler. The cooking time depends on the model of the machine. Usually it does not exceed 40 minutes.

Vegetable cutlets are easy to prepare, and there should not be any difficulties in their manufacture. All products that are used in the preparation of this dish must be fresh, not spoiled. Vegetables should be thoroughly washed and, if necessary, peeled.

To make it easier to roll balls of minced vegetable, and so that they do not stick to their hands, housewives usually moisten them with cold water. Cutlets that are too large can fall apart during frying or boiling, so it is better to make them medium.

The crispy crust makes the cutlets more beautiful. To make it appear, you need to roll them in breadcrumbs, semolina. Flour is suitable for these purposes when baking a dish in the oven.

Interesting flavor combinations can be achieved using fresh herbs when cooking cutlets. Do not be afraid to try a variety of combinations of vegetables to get a new interesting dish. For cutlets, in addition to those already indicated in the above recipes, you can use vegetables such as turnips, broccoli, cauliflower, pumpkin and many others.

When serving, you can decorate vegetable cutlets with herbs, serve them with sour cream, yogurt, nut or mustard sauces.