After a feast or a feast, do you want to relieve the body? Make dietary beetroot cutlets filled with vitamins and minerals. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking of vegetable beet cutlets
- Video recipe
The recipe for beet cutlets belongs to the Slavic cuisine. This is an incredibly tasty, healthy and satisfying low-calorie dish that is easy to prepare and will surely be enjoyed by sophisticated gourmets. It will delight lovers of tasty food and people who want to lose extra pounds. Products are good both hot and cold, the taste does not suffer from this. They are a great alternative to meat patties and a great main course on their own. Serve them deliciously with sour cream or any side dish.
Beet cutlets must be included in the dietary menu for pancreatitis. The vegetable improves digestion and normalizes metabolism. Due to its iodine content, beets help restore the functions of the pancreas. At the same time, heat treatment of the root crop does not reduce its useful properties. In addition, the cutlets can be made lean and vegetarian. For this, eggs are replaced with semolina, which is considered a binder. Then the products will become a good find during Lent, when people adhere to a certain diet. When cooked correctly, cutlets will become a favorite dish, not only among vegans, but also meat eaters.
- Caloric content per 100 g - 58 kcal.
- Servings - 10-12 pcs.
- Cooking time - 40 minutes for cooking, plus precooking and cooling the beets
Ingredients:
- Beets - 2-3 pcs.
- Eggs - 2 pcs.
- Vegetable oil - for frying
- Spices and spices to taste
- Salt - 0.5 tsp or to taste
Step-by-step cooking of vegetable beet cutlets, recipe with photo:
1. Pre-boil the beets in a peel or bake in the oven in foil. Cooking and baking times depend on the size and age of the root vegetables. Young and small tubers cook faster. Check readiness with a puncture of a wooden stick: the vegetable should be soft. After that, cool it so as not to burn yourself, peel and grate. If you use a fine grater, then the minced meat and products will be more homogeneous. If you want to feel pieces of beet in cutlets, then grate it on a coarse grater.
2. Add flour to the beetroot mixture.
3. Next, pour in the eggs, season with salt and add spices if desired.
4. Mix the minced meat well. If you use semolina instead of eggs, then leave the dough to stand for half an hour so that the semolina swell and increase in size.
5. Pour vegetable oil into a frying pan and heat well. Take a serving of minced meat with a tablespoon and put it in the pan, forming oval cutlets.
6. Fry the beetroot cutlets over medium heat for 3-5 minutes until golden brown. Flip them over and cook until golden. Ready-made products can be eaten immediately or after cooling, on their own in the form of a sandwich with bread or boiled mashed potatoes. They can be given to the child to school and taken with you to work.
See also a video recipe on how to cook beetroot cutlets.
