Lenten meatballs diversify and decorate the table. The best recipes for meatless meatballs: cooking features and unusual serving

Lenten meatballs diversify and decorate the table. The best recipes for meatless meatballs: cooking features and unusual serving

Cutlets deservedly occupy a prominent place in our kitchen.

They can be tasty, even if they do not contain meat, eggs, cheese and butter. Cooks invented and tried a variety of recipes, allowing you to prepare an appetizing and at the same time lean dish.

Such burgers will decorate lunch or dinner, make it not only appetizing, but also useful.

The main thing is to boldly experiment and fantasize, using the most diverse products in the kitchen and their unexpected combinations.

Fasting meatballs - the general principles of cooking

The dish can be made from fish, peas, cereals and vegetables.

Since eggs are not provided by technology, instead of them successfully used semolina and oatmeal. They contribute to the bonding of compound lean meatballs.

You need to generously add a variety of seasonings and spices, herbs, fried onions and garlic - all this will undoubtedly enrich their taste.

Cutlets can be cooked in a skillet, in an oven, in a double boiler and in a microwave.

The usual wheat flour successfully replaces the pea. It is less caloric and more useful.

Vegetables and cereals, as the main components of lenten meatballs, are most often boiled and ground in a meat grinder or using a blender.

When preparing fish patties, it is important to choose a high-quality and fresh fillet. This also applies to all used vegetables.

In work the grater and well sharp knife is useful.

1. Lean cutlets made from pea flour and beans

Bean patties are cooked simply, quickly and can replace any side dish. The dish, cooked for dinner, is very satisfying and will save you from additional evening walks to the fridge.

Ingredients:

• 150 grams of boiled white beans.

• Three Art. spoons of pea flour.

• One teaspoon ground ginger.

• Half onion head.

• Clove of garlic.

• Pinch of turmeric, coriander and paprika.

• Pepper ground, kitchen salt.

Cooking Method:

Soak white beans for the night and in the morning boil until cooked.

Peel a half of the onion and a clove of garlic, load into a blender. Pour the beans, ginger and chop the vegetables, turning them into stuffing. Pour the mixture into deep dishes. Add pea flour, turmeric, coriander and paprika to the minced vegetables. Add a pinch of pepper and salt. Mix everything well.

Wet hands to make small patties and put on the prepared oiled baking sheet. The dish is cooked in the oven for about half an hour (25-30 minutes). The temperature of the plate inside is 180 degrees.

2. Lenten fish cutlets in the oven

These meatballs taste like meat rather than fish. Juicy and tasty - even a naughty baby will eat them with pleasure.

Ingredients:

• Silver carp fillet - 500 g.

• One onion.

• One medium potato.

• Clove of garlic.

• Four Art. spoons of white bread crackers.

• Art. spoon of olive oil.

• Art. spoon fresh parsley.

• Pinch of dried basil.

• Pinch of dried mint.

• Q. spoon of ginger.

• A mixture of peppers, salt.

Cooking Method:

Wash the fillet under running water, remove the skin. Fish cut into small pieces with a knife.

Peel the onions and garlic, detail in a blender.

Grate the potatoes, turning it into a mush.

Chop fresh parsley.

Mix the sliced ​​fish with garlic-onion puree, parsley. Pour on a pinch of basil and mint. In the cutlet mix add potatoes, pour the crackers and ginger. Salt and sprinkle with pepper. Pour olive oil. Chop the minced meat thoroughly.

Put in small balls in silicone mold and send to the oven for 20 minutes (120 degrees).

Cooked meatballs generously sprinkle with sesame and greens.

3. Oriental meatballs

The dish is very nutritious, you can feed them your beloved family.

Ingredients:

• 0.250 kg of peas or chickpeas.

• 50 grams of rice.

• Onion.

• 0.100 kg of wheat flour.

• 50 grams of fresh cilantro.

• Three garlic cloves.

• Half teaspoon zira.

• Half a teaspoon of chili powder, baking powder and salt.

• 0,800 liters of vegetable oil.

Cooking Method:

Nut (or peas) pre-fill with water and leave for several hours, so that it swelled.

Grind it by adding cleaned and cut the onion. Then grind minced cilantro and garlic with a meat grinder. Add cumin, chili powder, baking powder, and start to slowly add flour.

Zira must be pounded in a mortar.

Add rice, mix all ingredients well. Let it brew for 15 minutes to soften the croup.

Pour the oil into a deep saucepan and heat well.

Make a nice-shaped burgers and lower them one by one with a skimmer in the hot oil. Periodically mix and fry until light brown crust.

Put on paper towels to soak up excess oil in them and serve with greens.

4. Fatty vegetable and nut cutlets

The dish consists of several vegetables that complement each other well. The nut breading is aromatic and nourishing, and the sweet and sour sauce with bitterness gives the cutlet vegetable mix a pleasant and savory taste.

Ingredients:

• On the head of cauliflower and broccoli.

• Two carrots.

• Half a cup of pea flour.

• Dry herbs: origano, dill, basil.

• A glass of chopped walnuts.

• Two Art. spoon mustard.

• Four Art. spoons of honey.

• Tea l. ginger minced.

• Two Art. spoons of lemon juice.

• Four Art. spoons of olive oil.

• Salt.

• Clove of garlic.

• A mixture of peppers.

Cooking Method:

Cauliflower and broccoli and a little boil. Vegetables for a few minutes to immerse in cold water. Dismantle the cauliflower into twigs and cut into small pieces.

Carrots are well cleaned, grate larger with a grater.

Finely chop broccoli, add cabbage and carrot, mix everything. In a mixture of vegetables, pour pea flour, a mixture of dried herbs. All salt and pepper. Mix the minced vegetables well by hand.

Sculpt small patties and roll them in ground nuts.

Baking tray parchment, grease, put burgers and bake.

Cooking time in the oven is about twenty minutes (at 180 degrees).

Serve the meatballs with the sauce, which is prepared this way: mustard with honey and lemon juice is mixed in a separate container. Olive oil, chopped garlic and ginger are also added here. The sauce is well stirred and ready to eat.

5. Meatless buckwheat patties

A simple dish can be a hearty and nutritious diversify family dinner. Ingredients:

• A glass of boiled buckwheat.

• Two Art. spoons of wheat flour.

• An Apple.

• Carrot.

• 50 grams of walnuts.

• Parsley green.

• A mixture of peppers.

• Vegetable seasoning.

Cooking method:

Boil buckwheat in salt water, seasoned with spices. Stop cooking, when in the saucepan with porridge a little moisture remains.

Grind buckwheat and stir.

Apple and carrot grate and mix in a smooth mash, squeeze out a little juice.

Chop the nuts in a mortar, finely chop the parsley. Puree puree in buckwheat porridge, pour out the juice. Then add nuts and parsley.

If necessary, salt and pepper. Stir the minced meat.

Pour the sifted wheat flour into a container and stir the cereal mixture again.

With the resulting mass to form burgers and cook on vegetable oil in a saucepan. In a few minutes a golden brown crust will appear on them, and the dish can be shifted onto a plate.

Serve with tomato and cucumber salad and greens.

6. Lenten Cabbage Cutlets

Healthy and delicious dish will decorate any meal. You can make it even more appetizing if you sprinkle with mushroom tomato sauce

Ingredients:

• 0,700 g of cabbage (one head).

• 0.100 kg of semolina.

• 50 grams of flour.

• Onion head.

• Dill bunch.

• Two potatoes.

• 0.100 g vegetable oil.

• Two garlic cloves.

• Salt.

• Spices: dried parsley, hops-suneli (a teaspoon).

For the sauce:

• 200 g mushrooms buttered.

• 100 g tomato sauce.

• Art. spoon flour.

• Two cloves of garlic.

• Sunflower oil.

• Onion, black pepper.

Cooking Method:

Pour water into a saucepan and heat until boiling.

Cabbage cut into small pieces and send in a hot liquid for a few minutes.

Remove and squeeze to remove excess water. Cabbage to cool.

During this time, you can peel and chop the remaining vegetables.

Mince the cabbage, onion and a bunch of dill. Crushed garlic with a knife, cut and add to the stuffing.

Potatoes three grated and pour into the cabbage mixture as a last resort so that it does not darken.

All salt, pepper, introduce spices and knead well. Add the semolina, flour and continue to knead. The mixture should be a few minutes to settle, so that the semolina absorbed moisture and cutlet stuffing thickened. Wet hands form the patties. Sprinkle decoy cutting board, rolls down in the croup, our semi-finished product and spread on a heated pan.

Cooking sauce.

Boiled mushrooms finely chop, chop the onion. Fry both ingredients in sunflower oil, add flour, pepper and stir.

Then pour tomato sauce and cook until thick.

Chop garlic and grind with salt. Add to ready sauce.

7. Lenten potato patties

Potatoes are tasty in any form, including as burgers. They are ideal salad of fresh herbs, tomatoes and cucumbers, seasoned with vegetable oil. On top of each patty you can put a sprig of parsley and a ring of fried onions.

Ingredients:

• 0,500 kg of potatoes;

• two bulbs;

• half a cup of semolina;

• vegetable oil;

• garlic clove;

• one sweet bell pepper;

• hot pepper, salt;

• 50 grams of fresh parsley;

• dried dill and basil;

• crackers for breading.

Cooking Method:

Peel and boil the potatoes. Crush it to a state of mashed potatoes and cool slightly.

Finely chop the onion and fry in a skillet until soft.

Crush garlic with a knife and add to onions. Pour the contents of the pan into the mashed potatoes. Here add semolina and mix thoroughly.

Chop sweet pepper and fresh parsley in a blender, add to the cutlet mass.

Sprinkle with dill, basil. Pepper and salt. Stir the minced potatoes again.

Put breadcrumbs on a chopping board. Form a medium thickness patties using a wide knife. They need quite a little fry in sunflower oil. For meatless potato patties it is appropriate to serve mushroom tomato sauce.

8. Lenten carrot patties

Carrot cutlets can be dined, because it is an easy and healthy dish. Their taste is unusual, but pleasant. They are quickly absorbed by our body.

Ingredients:

• One kg of carrots;

• half a glass of semolina;

• one onion head;

• sweet dry paprika - 1 teaspoon;

• a mixture of fragrant peppers;

• olive oil;

• crackers for breading;

• on a spoonful of sugar and salt.

Cooking Method: Wash carrots, peel and cut into small circles. Stew in water until ready.

Crush to a state of mashed potatoes, add the semolina and boil for another ten minutes.

Peel onions, cut into smaller pieces and fry until soft. Add to the mass of carrots and semolina, stir. Add paprika, a spoonful of salt, sugar and pepper.

Wet hands to sculpt the oval patties, roll in breadcrumbs and fry in olive oil for a bit.

Meatless meatballs - tricks and tips

  • If peeled vegetables are not used immediately, they should be covered with a damp cloth or towel.
  • It is advisable to cut the ingredients shortly before cooking - this will contribute to preserving the maximum amount of vitamins.
  • To keep the chop stuffing from sticking to the hands, the palms are moistened with water or sprinkled with flour.
  • It is better not to skip the fish through a meat grinder, but chop it into small pieces. This will help in time to notice and remove even small bones.
  • It is necessary to experiment with various seasonings and spices, change the components and their number. They are the best companions of lenten meatballs. Habitual vegetables and even fish can not be recognized by adding the most unexpected seasonings.
  • A mushroom, tomato sauce, fresh green salads will be a great addition to meatless meatballs.
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