Lenten potato, rice, oatmeal and mushroom cutlets. Lenten potato cutlets - recipe plus secrets of successful preparation

The noisy and cheerful Maslenitsa holiday with openwork the thinnest pancakes And fluffy pancakes. The time of Great Lent has come and we, as true Christians, are moving to Lenten menu, excluding fast foods from your diet, that is, meat, milk, eggs, etc. To diversify your menu, cook more cereals and dried fruits. Vegetables rich in minerals and fiber will have a beneficial effect on digestion and your appearance.

An excellent recipe for strict fasting So on ordinary days, there can be a recipe for lean cutlets with fresh mushrooms.

Recipe for classic Lenten cutlets

Scroll necessary products for lean cutlets

Potatoes - 500 grams
Fresh mushrooms (can be champignons) - 200-250 grams
Carrots -1-2 pieces
Onion -1 piece
Pepper mixture
Flour or breadcrumbs - for breading
Refined sunflower oil - for frying

Cook these lean cutlets very easy. And for variety, you can change the cooking order.

For the first option, prepare lean minced meat from all products.

IN next time- from mashed potatoes, and use mushrooms and carrots as a filling. You can also fry the cutlets in a frying pan, or bake them in the oven.

Procedure for preparing lean potato cutlets with mushrooms

To prepare this dish, choose potatoes with a low starch content, then the absence of eggs in lean cutlets will not adversely affect them, because the potato mass will be more viscous.

Take six to seven medium-sized potatoes, one to two carrots (preferably bright orange color, such carrots are more tender and juicier) and rinse thoroughly under running water.

Place the root vegetables in a saucepan with a tight-fitting lid, add water and cook for 20-25 minutes in their “uniforms”.
To speed up the cooking process and preserve as many vitamins as possible, pour boiling water over the vegetables. You can use a double boiler. This way the vegetables will retain their nutritional properties as much as possible.
When the vegetables are ready, immediately drain and rinse them cold water, to make it easier to peel, which must be done immediately, since after complete cooling, the peel of potatoes and carrots will be quite difficult to separate from the pulp. If there are dark spots, remove them.
While the peeled potatoes and carrots are cooling, work on the mushrooms. Considering that in our time the most accessible and, most importantly, safe are champignons and oyster mushrooms, I recommend using them.
Choose fresh mushrooms, without gray or brown discoloration, preferably small in size. Wash the mushrooms under cold running water and cut into cubes. To prevent the mushrooms from darkening, place them in cold acidified water.
Heat a deep frying pan (without adding sunflower oil) and place the chopped mushrooms into it. Stir gently and simmer covered for about fifteen minutes. own juice(the mushrooms should release their juice).
Then remove the skin from the onion and cut into thin half rings. Pour two tablespoons of sunflower oil into a small frying pan, heat it and fry the chopped onion in it until nice golden color.
And now you have prepared all the ingredients, you can start preparing the minced meat. To do this, install a mesh with small holes on the meat grinder and pass the prepared vegetables and mushrooms through it.
Season the resulting mass with salt, pepper and mix thoroughly. For the first version of potato cutlets, the minced meat is ready.
Lightly wet your hands in cold water, make balls from the minced meat, bread them in flour or breadcrumbs, give them oval shape and brown appetizingly on both sides in a frying pan with heated refined sunflower oil.

If you want to add a twist, prepare the cutlets a little differently.

Lenten potato cutlets with a twist

In this case, add two tablespoons of flour to the prepared potato mixture.
Fry chopped mushrooms in sunflower oil.
Grate the raw carrots on a coarse grater and simmer until soft in a frying pan with added oil.
Combine carrots and mushrooms and add a little salt and pepper. This will be the filling for the cutlets.
Roll them in flour, or better yet, in homemade breadcrumbs. After all, there is always a stale one at home White bread or a bun, which can be dried and crushed into crumbs.
And if you add your favorite spices, you will get a fragrant breading.
Make balls from the potato mixture and, on a flat surface, give them the appearance of a cake about 1 cm thick, after rolling them in flour, or better yet, in homemade breadcrumbs. After all, at home there is always stale white bread or a bun that can be dried and crushed into crumbs.
You can also add your favorite spices, then you will get an aromatic breading, which will give the cutlets a piquant taste.
Place a teaspoon of filling in the middle of the flatbread and bring the opposite edges together. This way you get a potato cutlet with mushroom filling.
Fry the cutlets in sunflower oil, first on one side, then on the other. Place on a paper towel to remove excess oil.
Or you can bake it in the oven. To do this, lubricate sunflower oil heat-resistant flat dish, place the cutlets on it and place in the oven preheated to 180 for 20 minutes.
Appetizing potato cutlets with golden crust and ready with a surprise inside!

Serve Lenten dish With leaf lettuce and mushroom sauce.

Making mushroom sauce

To prepare the sauce, pour one spoon of flour into a dry frying pan and, stirring, fry on the stove until it turns yellowish-brown.
Dilute this sauté with mushroom broth.
Stir well and add salt to taste. Boil for 7-10 minutes.
Now add boiled finely chopped mushrooms and sautéed onions.

Lenten cutlets will turn out especially tasty if you cook them with good mood and with great love to your loved ones. And they, in turn, appreciate your work and care.
Bon appetit!

Tired of it standard preparation potatoes? Then try the recipe for lean Indian potato cutlets. They are very tasty, soft inside, with a crispy crust, they are prepared quickly and easily, they turn out tender and literally melt in your mouth.

Vegetarian cutlets without eggs, without meat. The dish is prepared exclusively from vegetables, which, in addition to potatoes, also include carrots and peas. The recipe is relevant for vegans and fasting people, as well as for all those who want to diversify the menu with a simple and at the same time tasty dish.

Ingredients

potatoes 5 pcs.
medium carrot 1 pc.
canned peas 4 tbsp. l.
onions 1 pc.
vegetable oil 2 tbsp. l.
salt to taste
ground black pepper 2 chips.
garlic 1 tooth.
ground dried ginger 2 chips.
turmeric 0.5 tsp.
ground coriander 2 chips.
flour for breading
vegetable oil for frying

How to make vegetarian potato cutlets

First you need to boil the potatoes and carrots. I cook vegetables with their skins on, then cool and peel. There is no need to boil the potatoes in advance, the potatoes should be warm, room temperature so that it can be easily pureed.
I mash the potatoes in the standard way, using a potato masher.
Peel the onion and cut it into cubes, and then saute it for small quantity vegetable oil. Add the fried onions to the bowl with the puree. I mix it with the masher again.
I cut the carrots into cubes. I combine it with mashed potatoes. I also add canned peas (without brine!).
I add spices and a clove of garlic, passed through a press. I adjust the amount of salt to taste. I stir with a spoon. It is important that the potato mixture is not liquid, otherwise the cutlets will spread during the cooking process. If necessary, you can add 1-2 tablespoons of flour.
Using hands dipped in water, I form small cutlets from the potato-vegetable mixture - the consumption per serving is approximately 1 tablespoon. I bread them in flour so they don't stick to the pan.
I fry on vegetable oil until golden brown, about 3-4 minutes on each side, over medium heat, uncovered.

Lenten potato cutlets best served warm, as separate dish With vegetable salad and sour cream, and also as a side dish for meat or fish. Bon appetit!

During fasting, many try to abstain from bad habits, evil deeds, and swear words. Culinary wisdom gives way to simple food. Fruits, vegetables, nuts, mushrooms - this is what makes up the menu of a fasting person. IN Lent people refuse fish and vegetable oil, and generally try not to talk about food.

For those taking the first steps on this path, it is difficult to give up everything familiar at once. You need to take on feasible obligations, those that you can fulfill. For those who decide to abstain from meat and dairy products, as well as eggs, but consume vegetable oil, there is the opportunity to cook fried.

Lenten potato cutlets are a delicious, simple dish. There are many various recipes their preparations. Some of them will be presented below. The basis in all cases will be potatoes boiled in their jackets.

Chilled potatoes are peeled and passed through a meat grinder. This mass sticks well and holds the required form, so you can cook potatoes The word “minced meat” is usually applied to meat products, but in in this case a different option emerges. The easiest way to prepare lean potato cutlets is to salt and pepper the resulting mass, form it into flat cakes and fry. Before putting the cutlets in the frying pan, they must be rolled in breadcrumbs. You can fry on any vegetable oil, but they turn out tastier with corn and olive.

The following recipe is about how to make it with onions. The method of cutting the onion does not matter; it should be fried until golden brown. The most important thing is how to pass it through the meat grinder. Several potatoes are loaded into it, then a small portion of onions. This alternation allows you to preserve the adhesive properties of the potato mass as much as possible. Salt and pepper are added to taste. The minced meat is mixed well. Fry quickly over high heat.

You can make lean potato cutlets with herbs. This dish is better without fried onions, and with the addition of garlic or green onions already to finished product. Using a meat grinder, it is prepared from homogeneous mass, to which finely chopped greens are added. It can be dill, parsley, wild garlic, young nettles, sprouted cereals - anything that is tasty, healthy and pleasant. The ratio is determined by taste, but you need to remember that any additives reduce the adhesive ability of potatoes.

If you put too much, the cutlets will fall apart when frying. Best Value for half a kilo of potatoes - one tablespoon of chopped greens.

To make it easier to work with minced meat, your hands should be slightly damp. They are usually moistened with running water. Lean potato cutlets are fried over high heat for just a few minutes. Ready dish goes well with salted vegetables - eggplant, cabbage, pickled and fried mushrooms. You can serve them with mustard.

Lenten potato cutlets belong to the category of homemade dishes in which gastronomic diversity is hidden behind simple and primitive cooking. They are seasoned with herbs and spices, mushrooms and cereals are added, and various shapes and complemented with sauces. Everything so that any housewife can quickly and tasty feed a large family.

How to cook potato cutlets?

Potato cutlets are universal. They are served as a side dish and as a main dish, flavored with gravies and sauces. In addition to the main component, spices are involved in the preparation, fresh herbs, cereals and vegetables. The technique is simple: boiled potatoes are mashed until smooth, shaped using flour or breadcrumbs, fried or baked.

Ingredients:

potatoes - 5 pcs.;
flour - 40 g;
boiling water - 60 ml;
water - 20 ml;
vegetable oil - 80 ml;
breadcrumbs - 100 g.

Preparation

Boil and mash the potatoes.
Brew flour with boiling water, add cold water, stir.
Form cutlets.
Dip them in flour mixture, then - into crackers.
Fry potato cutlets without eggs in oil.

Cutlets made from mashed potatoes with filling - original dish from simple products, which can help out if you don’t know what to do with the remains of yesterday’s side dish. IN this recipe, banal canned fish turn into a savory filling that, even when cooled, does not lose its taste.

Ingredients:

potatoes - 5 pcs.;
canned sardine - 180 g;
green onion feathers - 3 pcs.;
butter - 40 g;
flour - 60 g;
vegetable oil - 50 ml.

Preparation

Boil the potatoes, add butter, and puree.
Mash the sardine with a fork and combine with green onions.
Form the puree into flat cakes, fill them, seal the edges.
Dip lean stuffed potato cutlets in flour and fry.

Lenten potato cutlets with mushrooms

Potato cutlets with mushrooms are a great idea for lean diet. This dish belongs to the “lazy” category, since the minced mushroom and mashed potatoes are mixed into a single mass, which simplifies preparation. This snack is universal: it is relatively quick to prepare, easy to serve, tasty and leaves you feeling full for a long time.

Ingredients:

potatoes - 300 g;
champignons - 250 g;
onion - 85 g;
oil - 60 ml;
breadcrumbs - 80 g;
dried garlic - 5 g.

Preparation

Boil the potatoes, beat until smooth.
Fry mushrooms and onions, season with garlic.
Mix with potato mixture and form.
Bread lean potato cutlets in breadcrumbs and fry in oil.

Potato - tender and delicious dish Soviet cooking. Such an appetizer graced the menus of children's and adult institutions and, even when cooled down, remained appetizing and retained its taste for a long time. There is a peculiarity in this recipe: potatoes should be boiled in their skins to increase the stickiness of the mass.

Ingredients:

potatoes - 650 g;
cabbage -250 g;
green onion feathers - 4 pcs.;
flour - 60 g;
breadcrumbs - 80 g;
oil - 120 ml.

Preparation

Shred the cabbage and simmer for 15 minutes.
Boil the potatoes in their skins, peel and grate.
Add cabbage, onion and flour. Stir.
Roll lean cabbage and potato cutlets in breadcrumbs and fry.

Saves time by eliminating its cooking and cooling. The technology is simple: you need to chop the potatoes into fine grater, squeeze out excess liquid and add components that will “hold” the product together. The cutlets are breaded in breadcrumbs and fried.

Ingredients:

potatoes - 900 g;
semolina - 40 g;
flour - 80 g;
fresh dill - a handful;
breadcrumbs - 90 g;
clove of garlic - 3 pcs.;
oil - 100 ml.

Preparation

Grate raw potatoes. Squeeze.
Add herbs, garlic, semolina and flour. Stir.
Form cutlets
Roll lean potato cutlets in breadcrumbs and fry.

The preparation of potato cutlets is based on the use of simple and available products, because every housewife always has a couple of potatoes and onions. These cutlets are made from mashed potatoes mixed with fried onions and garlic. Despite the primitive approach, the products turn out to be very appetizing and nutritious.

Ingredients:

potatoes - 650 g;
onion - 150 g;
clove of garlic - 2 pcs.;
flour - 60 g;
oil - 80 ml.

Preparation

Boil the potatoes and mash them.
Finely chop the onion and fry.
Mix potatoes, onion and garlic.
Roll the formed cutlets in flour and fry.

The recipe for lean potato cutlets involves using not only familiar products, but also various cereals. The latter are especially popular and today are present in all vegetarian menu. Buckwheat in tandem with potatoes will create a healthy lean dish, which, with the addition of spices, will acquire an extraordinary taste.

Ingredients:

buckwheat - 200 g;
water - 450 ml;
potatoes - 4 pcs.;
oil - 100 ml;
ground coriander - 5 g;
black ground pepper- pinch.

Preparation

Boil the cereal.
Peel the potatoes and grate them.
Mix with cereal and season.
Form and fry delicious potato cutlets until golden brown.

Potatoes are always tasty and beautiful if you use them dried mushrooms. With sauce, potato cutlets from the category simple snacks immediately become a separate dish and acquire completely new taste. Will give a special aroma mushroom broth, which should be used when preparing gravy.

Ingredients:

potatoes - 650 g;
dried mushrooms - 45 g;
flour - 20 g;
butter - 20 g;
breadcrumbs - 50 g;
egg - 1 pc.

Preparation

Boil potatoes and mushrooms.
Remove the mushrooms and pour the broth into a container.
Fry the mushrooms in oil, add flour, broth and simmer for 5 minutes.
Mash the potatoes, add the egg.
Form, roll in breadcrumbs and fry.
Pour the gravy over the cutlets.

Potatoes are deservedly considered light, dietary snack, because they are prepared without oil. With this processing method, the cutlets become tender and airy, and, despite the lack of crust, very tasty. Adding variety will help mushroom filling, which will not “weight” or add extra calories to the dish.

Ingredients:

potatoes - 5 pcs.;
champignons - 150 g;
onion - 1 pc.;
oil - 60 ml.

Preparation

Boil the potatoes with their skins. Peel and grind.
Fry mushrooms and onions.
Stuff the potatoes with mushrooms. Shape.
Pour a liter of water into the multicooker bowl and place the cutlets on the steamer rack.
Cook in “Steam” mode for 20 minutes.

A recipe with a variety of ingredients. Since potatoes are a fertile product for any combination, adding green pea, you can get a completely new, fresh product. This dish is easy to prepare and does not require special culinary skills. By the way, you can safely use canned peas.

If you comply proper diet meals and at least once a week give yourself fasting days, then we suggest you prepare lean potato cutlets.

Lenten potato cutlets with cabbage

Ingredients:

potatoes – 500 g;
sauerkraut – 400 g;
onion – 1 pc.;
vegetable oil – 1 tbsp. spoon;
– 1 tbsp.;
water – 3 tbsp. spoon;
ground breadcrumbs - 2 tbsp. spoons;
spices.

Preparation

How to cook lean potato cutlets? Wash the potatoes, peel and boil until soft. During this time, chop the onion and sauté it in hot oil. Flaxseed flour Add a few tablespoons of hot water, stir and leave to swell. Boiled potatoes cool, mash into a puree, gradually pouring in the flour mixture. Then add the onion and squeezed juice sauerkraut. Salt the mixture to taste, mix and form small cutlets with wet hands. After this, lightly roll the pieces in ground breadcrumbs and place them on a baking sheet with oiled paper. Place the lean potato cutlets in the oven and bake at 180 degrees for 20 minutes. After the time has passed, carefully turn the cutlets over and put them back in the oven for about 15 minutes.

Recipe for lean potato cutlets

Ingredients:

potatoes – 1 kg;
egg – 2 pcs.;
vegetable oil – 4 tbsp. spoons;
flour – 2 tbsp. spoons;
spices.

Preparation

First of all, peel, rinse and boil the potatoes until tender. Then carefully drain hot water and dry the potatoes by opening the lid and placing on a warm stove for 5 minutes. After this, knead it in dry puree and cool. During this time, we process the onion, chop it into small cubes and brown it in butter. Place the roast in the potato mixture, add eggs, add salt to taste and mix thoroughly. We form identical small balls, flatten them, bread them in flour and fry them lean cutlets from mashed potatoes until cooked in a frying pan until golden brown.

Recipe for lean potato cutlets with mushrooms

Ingredients:

potatoes – 1 kg;
onion – 1 pc.;
vegetable oil – 50 ml;
flour - 3 tbsp. spoons;
spices;
garlic – 1 clove;
fresh champignons– 300 g.

Preparation

Peel the potatoes, chop them coarsely, add water and add salt. Boil over medium heat for 30 minutes until done. During this time, we process the onion, chop it into thin rings, and chop the garlic with a knife. We wash the champignons and chop them into large slices. Pour oil into a heated frying pan and sauté the onion and garlic for 5 minutes, stirring. Then add the mushrooms and fry until all the liquid has evaporated. Mash the boiled potatoes thoroughly and then combine them with vegetables. IN ready minced meat add a spoonful of flour for viscosity and form cutlets of the desired shape. Dip them in flour and fry in a well-heated frying pan with oil. Serve ready-made lean potato cutlets with mushrooms with sour cream or spicy sauce.

Lenten potato cutlets with shrimp

Ingredients:

Preparation

How to cook lean potato cutlets with seafood? We wash, dry and peel the vegetables. Then chop the potatoes and carrots separately on a grater, and finely chop the broccoli. Thaw the shrimp and mix with the prepared vegetables in a deep bowl. Salt the resulting mass, pepper to taste, beat in the egg, add flour and mix. Pour some oil into the frying pan, heat it up, add a tablespoon of the dough and fry the cutlets until browned.