10 Lean Cutlet Recipes Everyone Should Try

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

This dish can be tasty, aromatic, satisfying and appetizing even without meat, fish and eggs.

The minced meat can be tasted and, if necessary, seasoned to your liking.

1. Lean chickpea cutlets

Ingredients

• 200 g chickpeas;
• 1 carrot;
• 1 clove of garlic;
• salt to taste;
• curry - to taste;
• 2-3 tablespoons of water;
• 2-3 tablespoons of flour;
• a few tablespoons of vegetable oil.

Preparation

Soak the chickpeas in cool water overnight. The water should be a few centimeters higher than the chickpea as it will increase in size. Then drain the liquid and rinse the chickpeas thoroughly under running water.

Grind it in a blender. It is more convenient to do this in portions. Add finely grated carrots, chopped garlic, salt, curry, water, flour, ½ tablespoon oil and mix thoroughly.

Form the minced meat into patties. Crimp them well so that they do not fall apart. Fry in hot oil over medium heat until golden brown on both sides.

2. Lean lentil and vegetable cutlets

Ingredients

• 200 g red lentils;
• 1 onion;
• 1 carrot;
• 1-2 potatoes;
• 100 g of cabbage;
• a few tablespoons of vegetable oil;
• salt to taste;
• 1 small piece of ginger;
• 4 cloves of garlic;
• 1 bunch of parsley or cilantro
• 50 g almond flour or bread crumbs;
• 1 teaspoon garam masala - optional;
• 1 teaspoon chili powder
• 1 teaspoon of ground cumin;
• 1 teaspoon ground black pepper;
• 1 lemon or lime;
• ¼ teaspoon of baking soda.

Preparation

Rinse lentils thoroughly and soak for 20-25 minutes. You do not need to boil it. Then discard in a colander to drain all excess liquid.

Chop the onion, finely grate the carrots and potatoes, finely chop the cabbage. Place them in a preheated skillet with a little oil. Season with salt and fry, stirring occasionally, until the liquid evaporates.

Use a blender to grind lentils, peeled ginger, garlic, parsley or cilantro, almond flour or crackers, salt, garam masala, chili, cumin, black pepper and lemon or lime juice. You should have an almost uniform paste.

Combine lentils and sautéed vegetables. Add baking soda and mix thoroughly again. Lightly oil your hands and mold the patties. Pour a few tablespoons of oil into a preheated skillet and lay out the patties. Fry them over medium-high heat until golden brown on each side.

3. Lean oatmeal cutlets

Ingredients

• 200 g of oatmeal;
• 200 ml of water;
• 2 onions;
• 2-3 cloves of garlic;
• 2 potatoes;
• salt to taste;
• ground black pepper - to taste;
• a few tablespoons of vegetable oil.

Preparation

Pour boiling water over the flakes, stir and leave for 20 minutes. Use a blender to grind the onion and garlic into gruel. Grate the potatoes with a fine grater.

Combine oatmeal, vegetables, salt, pepper and mix well. Moisten your hands with water and form cutlets from the mass. Place in a skillet with heated oil and sauté over medium heat, covered, until golden brown on both sides.

4. Lean cabbage patties

Ingredients

• 1 kg of cabbage;
• salt to taste;
• 1 onion;
• 2 cloves of garlic;
• ½ bunch of dill;
• a few tablespoons of vegetable oil;
• any favorite seasoning to taste;
• 80 g flour;
• 100 g semolina;
• a few tablespoons of bread crumbs.

Preparation

Cut the cabbage into several large pieces. Boil it in salted water for 8-10 minutes. Pass the cabbage through a meat grinder or chop in a blender and squeeze out the excess liquid.

Chop the onion finely, chop the garlic and dill. Fry the onion in hot oil until golden brown. Combine cabbage, onion, garlic, dill, salt, seasoning, flour, semolina and mix thoroughly.

Form cutlets from the cabbage mass and roll them in breadcrumbs on all sides. Heat oil and fry patties over medium heat until golden brown.

5. Lean cutlets from buckwheat and mushrooms

Ingredients

• 100 g of buckwheat;
• 200 g of champignons;
• 1½ onions;
• 1 carrot;
• a few tablespoons of vegetable oil;
• 1 teaspoon of starch;
• 1 teaspoon semolina
• salt to taste;
• ground black pepper - to taste;
• a few tablespoons of bread crumbs.

Preparation

Rinse the buckwheat, boil until tender, cool slightly and grind in a blender. Chop mushrooms and onions at random, grate carrots on a coarse grater. Fry the vegetables a little in hot oil, add the mushrooms and cook for a few more minutes.

Grind the roast in a blender and mix with buckwheat. Add starch, semolina, salt, pepper and mix thoroughly. You can add other seasonings to suit your taste.

Wet your hands with water, shape into patties and roll in breadcrumbs. Heat oil in a skillet. Fry the patties over medium heat until golden brown on both sides.

6. Lean carrot cutlets

Ingredients

• 1 kg of carrots;
• a handful of walnuts;
• a handful of sunflower seeds;
• 1 bunch of green onions;
• 2 cloves of garlic;
• 50 g semolina;
• salt to taste;
• ground black pepper - to taste;
• curry - to taste;
• ½ – 1 teaspoon ground paprika;
• a few tablespoons of bread crumbs;
• a few tablespoons of vegetable oil.

Preparation

Boil the carrots until soft. Then grate it on a fine grater or chop it in a blender. Crush nuts and seeds. Chop the onion and garlic finely.

Combine carrots, nuts, seeds, onions, garlic, semolina, salt, pepper, curry and paprika. Leave the mass for 40 minutes at room temperature.

Form cutlets from the mixture and roll in breadcrumbs. Fry in hot oil over medium heat until golden brown on all sides.

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7. Lean bean and mushroom cutlets

Ingredients

• 150 g white beans;
• 150 g champignons;
• 1 onion;
• a few tablespoons of vegetable oil;
• salt to taste;
• 2 cloves of garlic;
• 2 tablespoons of semolina;
• ground black pepper - to taste;
• a few tablespoons of flour.

Preparation

Soak the beans overnight and then boil them until soft. Drain and cool the beans slightly.

Chop mushrooms and onions into random pieces. Fry the onion in hot oil until golden brown, add the mushrooms and cook until the liquid evaporates. Salt the frying.

Add frying and garlic to the beans and chop with a blender until smooth. Add semolina, stir and leave for 15 minutes. Season the mixture with salt and pepper.

Form cutlets from the resulting minced meat, roll in flour and put in a pan with heated oil. Fry them covered over medium heat until golden brown on all sides.

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8. Lean barley cutlets

Ingredients

• 180 g of pearl barley;
• salt to taste;
• 4 potatoes;
• 1 onion;
• 2-3 cloves of garlic;
• ground black pepper - to taste;
• a pinch of ground coriander;
• a few tablespoons of bread crumbs;
• a few tablespoons of vegetable oil.

Preparation

Rinse the barley and boil it in salted water for 1–1.5 hours. Grate the peeled potatoes with a fine grater and squeeze lightly.

Combine the barley, potatoes, chopped onions and garlic, salt, pepper and coriander. You can add other seasonings to your liking. Grind the mass with a blender until smooth.

Form cutlets out of it and roll in breadcrumbs. Heat oil in a skillet, place cutlets and fry over medium heat until golden brown on both sides.

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9. Lean potato cutlets with mushroom filling

Ingredients

• 1 kg of potatoes;
• 2 carrots;
• salt to taste;
• 500 g of champignons;
• 1 onion;
• a few tablespoons of vegetable oil;
• ground black pepper - to taste;
• 6-7 tablespoons of flour + for sprinkling.

Preparation

Cut the potatoes and carrots into slices and boil in salted water until soft. Drain off any liquid to prevent the patties from falling apart when frying, and purée the vegetables.

Cut the mushrooms and onions into small cubes. Fry in hot oil until golden brown, add salt and pepper. If there is liquid in the pan, drain it.

Cool the filling and puree. Salt them if necessary. Add flour to the puree and mix thoroughly. Sprinkle flour on your hands and mold tortillas from the potato mass, lay out the mushroom filling and fasten the edges. Dip the cutlets in flour.

Heat the oil in a skillet and add the cutlets. Fry over medium-high heat until golden brown on both sides.

Take note?

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10. Lean pumpkin cutlets

Ingredients

• 2 carrots;
• 400 g of peeled pumpkin;
• 2 onions;
• 3 cloves of garlic;
• a few tablespoons of vegetable oil;
• 1 dried bay leaf
• 1 teaspoon dried oregano
• salt to taste;
• ground black pepper - to taste;
• a few sprigs of dill;
• a few sprigs of parsley;
• a few sprigs of basil;
• 1 tablespoon tomato paste
• 100 g oatmeal.

Preparation

Grate the carrots and pumpkin on a coarse grater. Chop the onion and garlic finely. Fry carrots, onions and garlic until golden brown in heated oil, adding lavrushka.

Mix squash, oregano, salt, pepper, chopped herbs, and fry by removing bay leaves. Add tomato paste and oatmeal chopped in a blender to the mass, mix everything thoroughly.

Form patties from the mixture and place in a skillet with heated oil. Fry over medium heat until golden brown on both sides.

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