Beetroot is a wonderful vegetable.
From it you can cook a lot of diverse, tasty and interesting dishes.
It contains many vitamins and minerals.
Therefore, it is very important that this vegetable is present in our diet.
It is impossible to cook borscht or beetroot soup without beets. In addition, it is made from delicious salads and snacks.
Today we will tell you how to make beet cutlets. It is not only useful, but also very tasty.
Beet cutlets - the basic principles of cooking
Properly cooked meatballs will become a favorite dish even for those who do not adhere to diets. There are many recipes for beet cutlets. Adding different ingredients, you can choose for yourself exactly the recipe that you have to taste.
Cutlets are cooked from boiled or baked, as well as from raw beets. Boil the vegetable in the peel, then cool and peel. Boiled or raw beets finely tinder or chop with a blender.
To cutlets to keep the form, breadcrumbs, semolina, flour or eggs are added to the beet mince.
From the obtained beet mince form cutlets and breaded them in breadcrumbs or flour. Fry in a well-heated vegetable oil until golden brown.
In addition to beets, you can add grated cheese, cottage cheese, raisins, vegetables, nuts, prunes, etc. to the mince. You can experiment to get your unique taste.
Recipe 1. Swedish beet patties
Ingredients
Half a kilo of ground beef;
ground black pepper;
150 g of beets;
salt;
egg;
two thirds glasses of breadcrumbs;
bulb;
sunflower oil.
Method of preparation
1. My beetroot and boil until soft, not peeling. Then we drain the water, and cool the vegetable and remove the thin skin from it. Large three beets.
2. Peel the cleaned onion finely and spread it in a preheated pan with butter. Fry onion until golden brown. 3. Combine beets with minced meat and onion in a bowl. We drive in an egg and pour in a third of a glass of breadcrumbs. Salt everything and pepper. Mix the minced meat thoroughly.
4. Pour the remaining crackers on a flat plate. From the obtained mincemeat form oblong patties and breaded them in breadcrumbs.
5. Wipe the pan with a napkin, where the onions were fried, pour oil into it and set on medium heat. Heat up and lay out patties. Fry for about four minutes on each side until lightly ruddy.
Recipe 2. Beet cutlets with carrots
Ingredients
300 g of beets;
sea salt;
300 g carrots;
garlic;
egg;
black pepper;
80 g semolina;
half a cup of sour cream or heavy cream.
Method of preparation
1. Wash vegetables and boil until soft. Drain the water, carrots and beets cool. Peel the boiled vegetables and chop them in a blender or grated. Combine the vegetables in a suitable container, mix and salt.
2. Whip sour cream or cream with an egg. Gently add the mixture to the vegetables and mix. Now pour the semolina until you get the stuffing, from which you can make cutlets.
3. Pepper, salt, you can add a little turmeric. Knead the stuffing well and make cutlets out of it. Grease a baking sheet with butter and place the blanks on it. Send cutlets to the oven, heated to 200C and bake for 20 minutes. If you wish, you can sprinkle the cutlets with grated cheese.
Recipe 3. Beet cutlets with prunes
Ingredients
beets - 300 g;
salt;
prunes without stones - 100 g;
vegetable oil;
onion head;
breadcrumbs;
flour - 60 g;
egg.
Method of preparation
1. Beet my thoroughly and boil until soft. Drain the broth, cool the vegetable and clean the thin skin.
2. Clean the onion, chop it finely and pass it in vegetable oil until golden brown.
3. My prunes, pour boiling water over it and leave it for half an hour to make it steam. 4. Beets finely three, pour the liquid and slightly squeeze the vegetable. Add to the beets, fried onions, drive in an egg, add flour and salt. Mix the mince thoroughly.
5. Pour the infusion from the prunes, lightly dry the dried fruit on a napkin and cut into strips.
6. We form a cake from beetroot mass, put chopped prunes in the middle and connect the edges. We cut the resulting patty in breadcrumbs and fry in well-heated vegetable oil over medium heat. Serve patties with sauce or sour cream.
Recipe 4. Beet cutlets with minced meat and potatoes
Ingredients
200 g mixed or minced chicken;
salt;
200 grams of potatoes;
black pepper;
200 g of beets;
bulb;
egg.
Method of preparation
1. Wash and boil the potatoes and boil separately, without peeling, until soft. Drain water from vegetables and cool them. Peel and chop the potatoes and beets in a food processor or grate them.
2. Mix the minced meat with the grated vegetables, add to them finely chopped onion and beat the egg. Pepper, salt and knead thoroughly with hands until smooth.
3. Wet small oval-shaped patties with wet hands and place on a baking sheet, brushing it with oil. Send the baking tray with the chops to the oven for forty minutes. Bake at 200C. Serve the burgers with a side dish of vegetables or rice.
Recipe 5. Beet cutlets with cabbage
Ingredients
cabbage - half a kilo;
salt;
bread - 100 g;
black pepper;
potatoes - three tubers;
parsley and dill - 10 g;
two large beets;
egg;
three onions;
refined sunflower oil.
Method of preparation
1. Put cabbage into boiling water and boil it slightly. Then take out, slightly cool and squeeze.
2. Soak the bread in milk for half an hour.
3. Beets and potatoes are well my brush and boil until soft. Then cool the vegetables and clean.
4. Peel the onion and cut into large pieces. All prepared products skip through a meat grinder. Bread, before grind in a meat grinder, lightly squeeze. Received minced salt and pepper. 5. Beat the egg slightly with a fork and add it to the stuffing. Here we send finely chopped greens. Mix well stuffing with your hands until smooth. If the mass is not sufficiently dense, add flour.
6. Make small cutlets out of minced meat and fry them in well heated oil over medium heat. Serve burgers with vegetable salad or side dish.
Recipe 6. Beet cutlets with nuts
Ingredients
two small beets;
breadcrumbs;
one carrot;
salt;
an Apple;
sugar - 10 g;
walnuts - 100 g;
lean crackers - 50 g;
refined sunflower oil.
Method of preparation
1. Peel the apple, carrot and beet. Crush vegetables and fruit into small chips. Put everything in a deep dish and add sugar and salt. Stir and leave for some time, until the juice stands out.
2. Put the crackers and nuts in the blender container and grind everything into crumb. Squeeze the mixture of vegetables and apples and combine with crumb of rusks and nuts. Gradually add the pressed juice and knead the stuffing. It must be tight enough and keep fit.
3. Form out the minced meat patties. Breast them in breadcrumbs and fry in boiling vegetable oil until golden brown on both sides. Then twist the fire, cover and simmer for about ten minutes. Serve the patties both hot and cold.
Recipe 7. Beet Rice Cutlets
Ingredients
boiled beets - 200 g;
lemon juice;
raw potatoes - 150 g;
salt;
white cheese - 50 g;
black pepper;
boiled rice - 100 g;
clove of garlic;
flour - 30 g;
egg.
Method of preparation
1. Pre-boil and cool the beets. Clean raw potatoes and cooked beets and mince or finely rub. We shift everything to deep dishes.
2. Knead cheese with a fork and add it to the vegetable mass. Wash rice to clean water and boil, following the instructions on the package. Then we drop the cereal on a sieve, cool it and add it to the vegetable mass. 3. We drive an egg into the mixture, add flour, pepper, salt, pour in a teaspoon of lemon juice and knead the stuffing well. Leave him alone for half an hour.
4. Heat the oven to 200C. Pasting baking sheet baking paper. Wet hands form the burgers and bake them for 20 minutes until golden brown. Serve patties with sour cream, sauce or horseradish.
Recipe 8. Beet cutlets with raisins
Ingredients
four beets;
white sauce - 30 ml;
raisins - 30 g;
sour cream;
cottage cheese - 125 g;
some milk;
butter;
semolina - 70 g;
sugar - 15 g;
fine salt
Method of preparation
1. Wash the beets with a brush under running water, then boil it until soft, cool and clean. Then grind the vegetable into large chips. We shift crushed beets to a saucepan, pour in half a glass of milk and simmer on low heat for about ten minutes.
2. Pour the semolina into a saucepan, stir and cook for another quarter of an hour, stirring constantly. Turn off the fire and cool the mass to a warm state.
3. My raisins, fill with hot water and leave for half an hour so that it swells. Then pour the infusion, and dry the raisins on a napkin. Add the raisins to the stuffing.
4. Curd cheese fray through a sieve and put it in the stuffing. Here we drive an egg and add sugar. Thoroughly mix everything and form cutlets from the resulting mass. We roll them in flour or bread crumbs.
5. Heat the butter in a cast-iron pan and fry the cutlets in it to a golden hue. Ready cutlets served with vegetable salad or side dish.
Recipe 9. Beet and liver cutlets
Ingredients
four large beets;
semolina - 60 g;
liver - 400 g;
butter - 50 g;
garlic - clove;
milk - 50 ml;
cottage cheese - a glass;
breadcrumbs or flour - 50 g;
bulb;
two eggs;
sour cream - half a cup;
salt;
Dried fruits - half a cup.
Method of preparation
1. Beetroot well my brush and boil until soft. Cool the vegetable, clean it and grind it in a blender or finely three. Leave for a while, so she ran a juice. 2. My liver, we cut off films and streaks. Cut it into pieces and chop into stuffing.
3. Dried fruits are washed and boiled in milk, then pour the semolina and continue to cook on low heat. Cool porridge and combine it with squeezed beets and liver minced.
4. Onion finely crumble and add to the stuffing. Salt it and pepper it.
5. Cottage cheese fray through a sieve and put it in mince. Mix everything well. Use wet hands to form cutlets and breaded them in flour or bread crumbs. We spread the blanks on a baking sheet made with parchment and bake in the oven for forty minutes.
Beet cutlets - tips and tricks
- Leave minced raw or boiled beets for a while, then drain the released juice and squeeze well.
- Pour the beetroot juice into the mince if it turned out to be dry.
- If the mince is watery, you can add breadcrumbs, semolina or flour to it.
- Beet cutlets can be not only fried, but also baked in the oven, which will make them less fat.
