Beetroot cutlets without semolina. How to deliciously cook beet cutlets

Vegetable cutlets - unusual and healthy dish. In the fall, during the season of fresh vegetables, sometimes you really want to take a break from heavy food and summer excesses. Beetroot cutlets, the recipes for which we will offer you, can be eaten in fasting days or even as a light dinner.

How to cook beet cutlets?

• Beets for cutlets must first be baked or boiled until fully cooked. You can add spices to the cooking water to add flavor to the cutlets.
• You only need to cook beets whole when you are going to grate them. In other cases, the beets can be cut into cubes before processing, and this will reduce the cooking time.
• Beet cutlets baked in foil over a fire or in the oven are tasty and aromatic. This gives it a spicy taste.
• The finished beets are crushed. A grater, meat grinder or blender is suitable for this. The smaller the grind, the more difficult it will be for the cutlets to keep their shape when frying.
• If you are afraid that the beet cutlets will spread in the pan, form them in advance and put them in the freezer for 30 minutes. Another way is to dip the raw cutlets first in the beaten egg white and then in the breadcrumbs.
• If you fry cutlets on butter, they will have a more delicate taste.

Beetroot cutlets - recipes with photos

If you haven’t cooked beet cutlets before, choose the first recipe. A step-by-step action plan will prevent you from making mistakes while cooking.

Classic beet cutlets

You will need:

• Beetroot – 800 g.
• Vegetable oil – 60 ml.
• Garlic – 2 cloves.
• Chicken egg – 2 pcs.
• Semolina – 100 g.

Preparation:

1. Bake the beets in the oven until fully cooked.
2. Clean it up.
3. Take a large grater and grate the beets on it.
4. Beat the egg into the grated mixture, add finely chopped garlic and salt.
5. Add semolina there and mix the ingredients well.
6. Heat a frying pan with oil.
7. Take the beet mass with a tablespoon and place it in a frying pan. Use the same spoon to form cutlets directly in the pan.
8. Fry on each side for 3 minutes over medium heat.
9. Serve with sour cream or cheese.

Beet cutlets in the oven with raisins

Even small children can cook beet cutlets in the oven, because baking is much healthier than frying.

You will need:

• Medium-sized beets – 2 pcs.
• Chicken egg – 1 pc.
• Vegetable oil – 30 ml.
• Flour - about 5 tbsp.
• Onions – 1 pc.
• Dark raisins – 30 g.
• Salt.
• Breadcrumbs – 100 g.

Preparation:

1. Soak raisins in hot water until the beets are ready.
2. Boil the beets, peel and grate using a coarse grater. Place in cheesecloth or a clean towel and squeeze out the juice.
3. Rinse several times and sort the raisins.
4. Finely chop the selected raisins and mix with a small amount of flour.
5. Finely chop the onion, pour boiling water over it and puree in a blender.
6. Beat an egg into the beets, add onion puree, raisins, salt and flour. Stir everything.
7. Form small cutlets from the resulting mass and roll them in breadcrumbs.
8. Grease a baking sheet with oil, sprinkle with breadcrumbs and place beet cutlets on it. The tighter the styling, the better.
9. Bake in the oven for 30 minutes at 200 degrees.

Beet leaf cutlets

Not only the roots of beets can be used for cooking. Cutlets made from beet tops, according to gourmets, are no less tasty than those made from root vegetables.

You will need:

• Beet leaves – 20 pcs.
• Chicken eggs – 3 pcs.
• Onions – 2 pcs.
• Wheat flour – 0.5 tbsp.
• Garlic – 2 cloves.
• Salt.
• Spices.

Preparation:

1. Wash the beet tops and shake them to remove excess moisture. Cut the leaves into short strips.
2. Peel the onion and cut into cubes.
3. Grate the garlic.
4. Pour all this into one deep bowl. Stir in flour, spices and salt.
5. Pour in the eggs and stir well again. The dough should be as thick as pancakes.
6. Fry cutlets from beet tops on vegetable oil just like pancakes.

All beet cutlets go well with fermented milk products and cheeses.

What resourceful housewives don’t prepare cutlets from! Meat, fish, potato, buckwheat, rice - choose any to your taste. Have you tried beet cutlets? Surely many people were surprised now, because we usually prepare vinaigrette and borscht with beets. Well, it's time to expand your culinary horizons!

Note to housewives!

If this is your first time making beetroot cutlets, listen to what experienced chefs advise:

• Cutlets are made from boiled, baked and raw beets. There is no need to peel the vegetable before heat treatment.
• To ensure that beetroot cutlets keep their shape after frying or baking, add semolina, sifted flour or breadcrumbs to them. Eggs are a mandatory ingredient.
• After you have chopped the beets, leave them for 10-15 minutes to allow the juice to drain, which should then be drained. Attention! Don't rush to pour it out beet juice, because it can help if your minced meat turns out dry.
• It is better to serve beet cutlets with sour cream or sauces prepared on its basis.

• You can add dried apricots, raisins or prunes and a little granulated sugar to these cutlets. Then you will get a delicious dessert.
• Beets are in perfect harmony in taste with cottage cheese. Do you want to prepare a second course? Add garlic cloves to the cottage cheese. Would you like dessert? Mix it with granulated sugar.
• Place the beet cutlets in the frying pan as soon as they are formed. Then the crust will have time to set, and if you hesitate, it will soften.
• If the minced beetroot still turns out liquid, do not make cutlets, but spoon it into the pan.

Beet cutlets are unique because they can be served as a side dish for meat, or as a main dish with buckwheat or pasta.

Note to vegetarians! Vegetable hamburgers are prepared with such cutlets. In addition to them, tomatoes, lettuce leaves and sauce are added to the filling.

Dedicated to lovers of a healthy diet

Traditionally, we’ll start with the classic recipe for making beet cutlets. We will first boil it, because this way it is better absorbed by our stomach.

Attention! Beet cutlets are incredibly beneficial for our intestines and stomach. Many pediatricians recommend including them in children's diets. And as practice shows, children are attracted to this dish with its bright color.

Compound:

• 0.5 kg beets;
• 50 g semolina + for breading;
• 2 eggs;
• salt;
• refined vegetable oil;
• ground black pepper.

Preparation:

Advice! Before cooking beets, they need to be washed thoroughly using a brush. Then place the vegetable in an enamel saucepan and pour in cold water to cover the beets. Until the liquid boils, cook on a high burner level, and then turn it to low. Typically the entire cooking process takes from 40 minutes to 1 hour.

You need to know this! For people with anemia, beet cutlets with buckwheat are recommended. Semolina needs to be replaced with cereal. The result is an iron-rich dish.

Original recipe for juicy cutlets

Now let’s prepare cutlets from beets and carrots in an original way. They are very useful, especially for nursing mothers, since carrot juice can improve the quality breast milk. Although you should consult your doctor first.

On a note! Beet cutlets are prepared with the addition of minced meat. Give preference to beef or chicken product.

Compound:

• 150 g boiled beets;
• 150 g carrots;
• 50 ml milk;
• sour cream;
• greenery;
• 15-20 g semolina;
• 10-15 g butter;
• salt;
• ground black pepper.

Secret! In order for the beets to retain their beneficial features, steam it.

Preparation:

Let's diversify the taste of the dish with cheese notes

Beetroot cutlets in the oven with cheese will definitely please everyone in your household. It is better to bake such cutlets in silicone molds so that they do not spread. For example, we took shapes in the shape of hearts. It turns out not only tasty, but also beautiful.

Compound:

• 100 g raw beets;
• 3 tbsp. l. semolina;
• egg;
• 1 tbsp. l. sour cream;
• greenery;
• 1 tsp. red pepper;
• 100 g cheese.

Preparation:

Another interesting recipe

Let's look at another way to cook beet cutlets in a frying pan. The highlight of this dish will be the processed cheese that we will add to the minced meat. Thanks to him, the cutlets will simply melt in your mouth!

Compound:

• egg;
• 2 small beets;
• 4 tbsp. l. semolina;
• 4 tbsp. l. spreadable processed cheese;
• 2-3 garlic cloves;
• blend of spices;
• refined vegetable oil;
• salt.

Preparation:

During Lent, you really want to diversify your family’s menu. Numerous recipes for lean cutlets will help you do this. Appetizing cutlets can be made from carrots, pumpkin, cabbage, and cereals, but beetroot cutlets are especially popular.

Classic lean beet cutlets: recipe

Lean beetroot cutlets are also excellent for baby food. Their calorie content per hundred grams is approximately 180 calories.

Beetroot cutlets with carrots

Boil 2 beets until tender. While cooking, peel and grate a medium carrot, chop an onion and grate 2 cloves of garlic. Fry the vegetables (except beets) a little in a frying pan. When the beets have cooled, peel and grate them. Then mix it with sauteed vegetables, add one egg, a spoonful of semolina, salt and pepper. We form lean beet cutlets and fry them in oil. If desired, you can bread them in breadcrumbs or semolina. Lean beetroot cutlets, the recipe for which recommends using carrots, are especially popular with children.

How to make beet cutlets beautiful and appetizing?

Housewives often complain about the intractability of minced vegetables to molding. The cutlets fall apart either at the formation stage or during frying. What to do in this case? After all, every housewife wants to please her household not only with tasty, healthy, but also beautiful food. To make your lean beet cutlets attractive in appearance, you can place the minced meat in special silicone molds and place them in the cold. Then carefully remove the mold - your cutlets will have a neat shape and will not spread apart with further heat treatment. If you don't have similar molds, you can easily make them yourself. Take ordinary tin cans. Cut out the bases and the cutlet molds are ready.

Fans of vegetable dishes will really like lean beet cutlets. The recipe for making them is simple. Such a dish can be absolutely independent, or can act as a side dish. Vegetable beet cutlets go well with fresh sour cream and

Red beets are simply a wonderful vegetable. After all, you can make many interesting and tasty dishes from it. In addition, beets contain a large number of minerals and vitamins. Therefore, we can say with complete confidence that this vegetable is simply vital for our body. This product contains iodine, B vitamins, iron, calcium, potassium, magnesium, etc. It is worth noting that the production of some medicines is based on beets. Medicinal properties This product has been known for a long time. It is used not only in traditional, but also folk medicine. This vegetable is also widely used in cooking. An original recipe for beetroot cutlets, borscht and many salads has long been created.

Beetroot cutlets

So, let's look at how to cook beet cutlets. First you need to understand the ingredients. To prepare you will need:

1. Egg.
2. A few cloves of garlic.
3. 800 grams of beets.
4. 100 grams of semolina.
5. Salt.
6. 60 milliliters of vegetable oil.

Inventory:

1. Grater.
2. Pan.
3. Pot.
4. Knife and spoon.

How to cook beet cutlets

First you need to boil raw beets. To do this, wash the vegetables thoroughly, put them in a saucepan, cover with water and cook. If you want, you can just roast the beets. To determine if the product is ready, simply pierce it with a fork. If it enters softly, then the beets can be removed from the water and begin preparing the cutlets.

When the vegetables are cooked, cool them and peel them. Grate the finished beets on a coarse grater. Also boil and peel the chicken egg. Cut it into pieces and add to the grated beets. Be sure to add salt and garlic to the minced meat. Add semolina and then mix everything well. The cutlets are almost ready. All that's left is to fry them.

To do this, put a frying pan on the fire and heat it up. Pour some vegetable oil into it. Make cutlets from the prepared dough. This can be done using a tablespoon. Place the pieces in a frying pan and fry on both sides. This will take 5 to 6 minutes.

How to cook beet cutlets with cottage cheese

Beetroot cutlets are an excellent low-calorie dish that will appeal to everyone who cares about their health. To prepare you will need:

1. 30 milliliters of vegetable oil.
2. Three cloves of garlic.
3. Salt.
4. Ground black pepper.
5. A tablespoon of flour.
6. Onion.
7. 100 grams of cottage cheese.
8. Egg.
9. Beets - several pieces.

Cooking instructions

The beets must be cooked. Otherwise, you won't be able to form cutlets. To do this, place the vegetables in a saucepan, add water and put on fire. After boiling, the beets need to be cooked for another 50 minutes.

Prepared vegetables should be peeled and chopped. This can be done using a food processor or a grater. The onion needs to be peeled, finely chopped and fried.

Minced vegetables must be mixed with cottage cheese, crushed garlic, flour, egg and salt. From the resulting mass you need to form cutlets and roll them breadcrumbs. Pour a little vegetable oil into a heated frying pan and place the minced vegetable preparations in it. Raw beet cutlets, the recipe for which, as you can see, is not at all complicated, are ready. It is better to serve them with sour cream.

Beet cutlets with raisins

This recipe for beet cutlets can help out in any situation. After all, to prepare this dish you need those products that can be easily found on store shelves. So, to prepare beet cutlets with raisins, you need:

1. 4 beets.
2. A tablespoon of raisins.
3. Egg.
4. 5 tablespoons of cottage cheese.
5. Butter.
6. Half a tablespoon of sugar.
7. Salt.
8. 2.5 tablespoons of semolina.
9. Some milk.
10. Sour cream.
11. A tablespoon of white sauce.

Let's start cooking

The beets should be boiled, cooled and peeled. It is best to chop the vegetables on a coarse grater. The beets need to be combined with a few tablespoons of milk and simmered a little. Add semolina and cook for another 15 minutes. Stir constantly. Otherwise everything will burn. The resulting mass must be cooled to 60 degrees. You need to add washed raisins, well-mashed cottage cheese, sugar and an egg to the minced meat.

The resulting mixture should be mixed well and then formed into cutlets. The pieces must be rolled in breadcrumbs or flour. You need to fry the cutlets on both sides in vegetable oil. They should turn a nice golden color. The beet cutlets are ready.

How to serve beet cutlets

The recipe for beet cutlets is very simple. There are no complicated preparation steps or hard-to-find ingredients. Therefore, even a beginner in cooking can master it. It is worth noting that this dish can become a real table decoration if served correctly. Beetroot cutlets are ideal for fish and meat dishes. It is best to start your meal with vegetables. You can make assorted. To do this, take a lettuce leaf and place raw beet cutlets on it. After this, put more on the dish green pea, some onions, a boiled egg. Gently pour sour cream over the dish.

The recipe for beet cutlets is not at all complicated. However, for cooking delicious dish you need to choose the right products. It is better to choose beets based on their color. It should be dark red.

When frying foods, it is better to use refined oil, as it does not taste bitter and has no odor.

Boiled beet cutlets, the recipes for which we have offered you today, are all, without exception, quite easy to prepare and turn out very tasty. Try to please your household with this dish.

Wash the beets thoroughly under running water to remove dirt and soil. Cut off the tail and top.

I always bake beets in the oven, wrapping each one individually in foil. Then I put it in a cake pan like a brick and put it in the oven. My temperature is set to 180°C. Typically, medium-sized beets take about 45-50 minutes.
This method of cooking beets suits me much better than boiling beets in a saucepan on the stove. Perhaps I don’t gain much in terms of time, but at least I save the apartment from the smell of boiled beets that permeates everything around me.

Cool the finished beets, peel them, and grate them on a fine grater.

For grinding walnuts use a blender.
Instead of walnuts, you can take any other favorite nuts. Hazelnuts, which can be dried a little beforehand, would be very appropriate in these cutlets.

Combine beets, nuts and semolina in a large bowl. Add salt to taste.
You can also add spices to these cutlets, for example, a pinch of nutmeg, cinnamon or ginger. They will give the cutlets a light piquant tint.

Fill the prunes with water and leave for a while. Then finely chop the prunes.
Add prunes to the cutlet mixture and mix everything thoroughly.

Make cutlets from the minced meat and bread them, if desired, in breadcrumbs or flour. Heat a frying pan over medium heat. Pour in a little oil (vegetable, olive) and fry the cutlets until cooked, about three to five minutes on each side.
If you are preparing these beet cutlets exclusively for children, then I advise you to bake them in the oven. They, of course, will not turn out as rosy and crispy as in a frying pan, but without excess fat.