Lenten cutlets

Lenten cutlets are a dish in demand for the Lenten table, when fast foods are excluded from the menu. They can be based on fish, legumes, cereals and vegetables, and semolina and oatmeal are a good substitute for eggs. The taste of the cutlets is enriched with various seasonings, herbs, fried vegetables and breading. The various recipes for Lenten cutlets offered to you will make the Lenten table appetizing and healthy.

Lenten fish cutlets without eggs

Lean fish cutlets without eggs are prepared from the fillet of any fish, and you need to choose one that is not too fatty or dry. The fillet is twisted in a meat grinder with a large grid or finely chopped. In this recipe, we cook fish cutlets with a lot of onion, and replace the egg with grated potatoes.

1. 
   Peel the onions.
2. 
   Rinse the pre-frozen fish fillet, dry it with a napkin, and cut into pieces.
3. 
   In a meat grinder with a large or medium grid, grind the fillet along with the onion.
4. 
   Peel and grate one large potato on a fine grater. Drain the juice. Add the potatoes to the minced fish and onion and add salt and black pepper to your taste. Using your hands, knead the minced meat well until smooth.
5. 
   With wet hands, carefully form the kneaded minced meat into cutlets, because they will be very soft, and roll them in breadcrumbs.
6. 
   Heat the vegetable oil well in a frying pan. Fry the formed cutlets on it until golden brown on both sides.
7. 
   Then place the fried cutlets in a saucepan, add a little water, bay leaf with allspice and a couple of chopped garlic cloves. Simmer the cutlets over low heat, covered with a lid, after boiling, for 10 minutes.
8. 
   Serve cooked lean fish cutlets without eggs hot. Bon appetit!

Cabbage cutlets in a frying pan

A good option for a lean dish could be cabbage cutlets in a frying pan. The cabbage chosen for them is of high quality and is suitable for any variety, but the most popular is white cabbage. In this recipe, boil the cabbage, replace the egg with oatmeal, add potatoes for fluffiness and complement the taste with fried carrots and onions.

Cooking time: 1 hour.

Cooking time: 15 minutes.

Servings: 2.

Ingredients:

• Cabbage – 300 gr.
• Oatmeal – 3 tbsp.
• Onion – 1 pc.
• Carrots – 1 pc.
• Potatoes – 1 pc.
• Garlic – 2-3 teeth.
• Greens - to taste.
• Salt - to taste.
• Seasonings - to taste.
• Breadcrumbs – 3 tbsp.
• Vegetable oil - for frying.

Cooking process:

Step 1. First of all, prepare, according to the recipe, all the ingredients for the cabbage cutlets. Peel and rinse vegetables.

Step 2. Boil the potatoes in their jackets. Cut the cabbage into pieces and boil for 15 minutes in water with added salt, or soften in the microwave at maximum power for 3 minutes. Then grind the cabbage in a meat grinder or using a blender.

Step 3. Finely chop the onion and chop the carrots on a coarse grater. Fry these vegetables until soft in heated vegetable oil.

Step 4. Add fried onions and carrots, grated boiled potatoes, chopped herbs and garlic to the minced cabbage and sprinkle with oatmeal. Then sprinkle the minced meat with salt and any seasonings, mix well and leave for 20-30 minutes to infuse.

Step 5. With wet hands, form cutlets from the kneaded minced meat, roll well in breadcrumbs and fry in hot oil until golden brown on both sides. Serve cabbage cutlets cooked in a frying pan hot. Bon appetit!

Lenten buckwheat cutlets

Lenten buckwheat cutlets have a good taste and are prepared from boiled and crushed buckwheat. The taste of cutlets is complemented by thermally processed vegetables, mushrooms or potatoes, and garlic with herbs and various seasonings are added for flavor. In this recipe we prepare cutlets with grated raw potatoes, which allows them to retain their shape well when frying.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Buckwheat – ½ tbsp.
• Water – 1 tbsp.
• Potatoes – 2 pcs.
• Onion – 1 pc.
• Green dill - to taste.
• Green onions - to taste.
• Salt - to taste.
• Mixture of peppers - to taste.
• Breadcrumbs – 2 tbsp.
• Vegetable oil - for frying.

Cooking process:

Step 1.Rinse buckwheat with hot water and boil until tender in water with added salt in a 1:2 ratio with liquid.

Step 2. Transfer the cooked buckwheat into a bowl for mixing minced meat and add a finely chopped or grated onion.

Step 3. Peel the potatoes, rinse, grate on a fine grater and add to the buckwheat.

Step 4. Then grind these ingredients until smooth with an immersion blender or grind through a meat grinder.

Step 5. To the resulting minced buckwheat, add finely chopped greens with salt and a mixture of peppers to your taste. Mix everything well.

Step 6. With wet hands, form small cutlets from the minced meat and roll in breadcrumbs.

Step 7. Fry the cutlets in heated vegetable oil until golden brown and crispy on both sides.

Serve the prepared lean buckwheat cutlets hot, supplemented with fresh vegetables. Bon appetit!

Lentil cutlets for fasting

Lentil cutlets will allow you to diversify your Lenten table, and they are prepared simply and similarly to cutlets from cereals. Lentils are rich in protein and are an excellent substitute for meat, and lean cutlets from them turn out to be very tender and tasty. In this recipe we will complement the taste of the cutlets with fried onions, carrots and seasonings. For breading, grind the lentils in a mixer. We soak the lentils overnight, and both red and green lentils are suitable for cutlets.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Lentils – 200 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Garlic – 3 cloves.
• Ground lentils – 4 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Khmeli-suneli - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1.Soak the lentils in cold water in advance and preferably overnight.

Step 2. Then drain the water and rinse it well. Cook the lentils until tender, just do not overcook them into porridge, as they cook quickly.

Step 3. Using a coffee grinder or blender, grind 3 tablespoons of dry lentils for breading.

Step 4. Peel and wash the onions, carrots and garlic. Finely chop these vegetables and fry in hot vegetable oil until soft. Cool them a little and transfer them to the boiled lentils.

Step 5: Using an immersion blender, puree these ingredients. If the mixture turns out runny, add a little ground lentils. Add salt, black pepper, suneli hops to this “minced meat” according to your taste and mix well.

Step 6. With wet hands, form small cutlets from the minced meat, roll in ground lentils and transfer to a frying pan with heated vegetable oil.

Step 7. Fry the cutlets until golden brown on both sides.

Step 8. Serve the prepared lean lentil cutlets hot. Bon appetit!

Lenten pollock fillet cutlets

Pollock fillet is a good choice for lean fish cutlets, because this fish is inexpensive and its meat is quite dense. The fillet is taken ready-made or the fish carcasses are cut into fillets. In this recipe, we grind the fillet with a blender, replace the eggs with soaked bread, and complement the taste of the cutlets with fried carrots and onions.

Cooking time: 40 minutes.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Pollock fillet – 500-700 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Whole grain bread - 2 slices.
• Water – 50 ml.
• Salt - to taste.
• Ground black pepper - to taste.
• Green onion – 1 bunch.
• Paprika – 1 tsp.
• Vegetable oil - for frying.

Cooking process:

Step 1. Defrost the pollock fillet for cutlets in advance on the bottom shelf of the refrigerator. Then rinse it, dry it with a napkin and cut into medium pieces.

Step 2. Cut the peeled onion into small cubes. Grind the peeled carrots on a coarse grater. Fry the vegetables until light golden brown in any vegetable oil, add salt and then cool slightly.

Step 3. Place the fillet pieces into a blender bowl.

Step 4. Add bread pre-soaked in water and squeezed out, and add fried vegetables.

Step 5. Sprinkle these ingredients with salt and pepper to your taste. You can add other seasonings.

Step 6. Using a blender at medium speed, grind the fillet with additives until smooth. If it turns out dense, then add a couple of tablespoons of cold water.

Step 7. Transfer the prepared minced fish into a separate bowl, add finely chopped green onions and mix.

Step 8. Using wet hands, form small identical cutlets of any shape from the minced meat.

Step 9. Heat a little vegetable oil in a frying pan and place the cutlets on it. If desired, cutlets can be breaded in flour.

Step 10. Fry the cutlets on both sides until golden brown.

Step 11. Serve the prepared lean pollock fillet cutlets hot, but even when cold they retain their juiciness and good taste. Bon appetit!

Carrot cutlets with semolina

Carrot cutlets with semolina, tender, bright and especially tasty, will be a good addition to the Lenten table, and if you make them sweet, children will also like them. In this recipe, let’s simmer the carrots for the cutlets a little, and the semolina will keep their shape well when frying.Add sugar and a little vanilla to the cutlets, but you can replace it with dry herbs and pepper for a savory version.

Cooking time: 40 minutes.

Cooking time: 20 minutes.

Servings: 3.

Ingredients:

• Carrots – 400 gr.
• Water – 75 ml.
• Semolina – 40 gr.
• Sugar - to taste.
• Vanilla - to taste.
• Spices - to taste.
• Breading flour/breadcrumbs/bran – 100 gr.
• Vegetable oil - for frying.

Cooking process:

Step 1. Peel, rinse and chop the carrots for sweet cutlets in a blender or food processor on the “Pulse” mode so that they do not give a lot of juice. Transfer this mass into a deep frying pan, pour in water, add sugar and vanilla and simmer until soft over low heat. If you plan to make unsweetened cutlets, then instead of sugar and vanilla, add spices, as for regular cutlets.

Step 2. Sprinkle the carrots evenly with semolina, immediately stir vigorously and, when the mass becomes viscous, turn off the heat. Allow the carrot mixture to cool slightly so as not to burn your hands when forming the cutlets.

Step 3. Use a spoon to compact the cooled carrot mince well, level it and divide it into equal pieces with a knife.

Step 4. Pour flour for breading into a separate bowl; you can replace it with breadcrumbs, semolina or bran. With wet hands, form neat cutlets, roll in the chosen breading and transfer to a floured cutting board.

Step 5. Heat vegetable oil in a frying pan. Fry the cutlets on it over medium heat until lightly browned on both sides.

Step 6. Place the prepared carrot cutlets with semolina on portioned plates and serve with sweet topping, or any sauce if unsweetened. Bon appetit!

Lenten potato cutlets

Lenten potato cutlets are prepared in different versions: from raw potatoes or mashed potatoes, with the addition of vegetables or mushrooms, but they all turn out to be a hearty and tasty dish for the Lenten table. In this recipe we prepare cutlets in the simplest way and without additives. Boil the potatoes, mash them with a masher to keep their shape, form cutlets and fry them in flour breading.

Cooking time: 1 hour 10 minutes.

Cooking time: 20 minutes.

Servings: 8.

Ingredients:

• Potatoes – 1 kg.
• Water – 2 tbsp.
• Salt - to taste.
• Flour for breading – 50 gr.
• Vegetable oil – 2 tbsp. + for frying.

Cooking process:

Step 1. First of all, prepare a simple set of ingredients for cutlets and choose boiling varieties of potatoes.

Step 2. Peel the potatoes, rinse, cut into medium pieces and boil until tender in water without adding salt.

Step 3. Drain the boiled potatoes and dry them a little over low heat. Then mash the potatoes with a masher or grind them into a sieve, adding two tablespoons of vegetable oil and salt to your taste. Do not use a blender for this, as the cutlets will not retain their shape when frying. Then cool the puree a little.

Step 4. With wet hands, form small identical cutlets and bread them in flour. Fry the cutlets in hot oil until golden brown on both sides.

Squid cutlets for fasting have a good taste, similar to potato pancakes, with light notes of seafood, and they are easy to prepare. Cutlets made from this minced meat hold their shape well and will not fall apart when frying. In this recipe, we supplement the minced squid with white bread with onions and raw potatoes, and replace the egg with semolina. Grind the main ingredients for minced meat in a meat grinder.

Cooking time: 40 minutes.

Cooking time: 20 minutes.

Servings: 3.

Ingredients:

• Squid carcasses – 400 gr.
• Potatoes – 2 pcs.
• Onion – 1 pc.
• Garlic – 1 clove.
• White bread – 50 gr.
• Water – 50 ml.
• Semolina – 3 tbsp.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Immediately prepare, according to the recipe, all the ingredients for the cutlets. Clean and rinse the squid, defrosted in advance. Peel vegetables and root vegetables, cut into medium pieces. Soak slices of white bread in water and squeeze.

Step 2. In a meat grinder with a fine grid, grind the squid with potatoes, onions, garlic and white bread. Salt the minced meat to your taste, add semolina, mix well and leave for 20 minutes for the semolina to swell.

Step 3. Then mix the minced meat again. Heat the vegetable oil well in a frying pan. Spoon the minced squid into the hot oil, forming small cutlets.

Step 4. Fry the cutlets over low heat, without covering the pan with a lid, until crispy on both sides. Then transfer the cutlets to paper napkins to remove excess oil.

Step 5. Serve the prepared squid cutlets with semolina hot for the Lenten table, supplemented with fresh vegetables. Bon appetit!

Lenten pike cutlets

Pike, as a low-fat fish with a pleasant taste, is great for lean cutlets. Minced pike cutlets hold their shape well and do not have a specific fishy smell. Minced pike, especially large ones, turn out to be a bit dry, and for a lean version it is supplemented with bread and onions. In this recipe we prepare cutlets from pike fillet. We replace the egg with semolina and bread the cutlets in semolina as well.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 3.

Ingredients:

• Pike fillet – 500 gr.
• Rye bread – 100 gr.
• Onion – 1 pc.
• Garlic – 2 cloves.
• Semolina for minced meat – 1 tbsp.
• Semolina for breading – 3 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Defrost the pike fillet in advance at room temperature, but better in the refrigerator.

Step 2. Carefully remove the skin and small bones from the partially defrosted fillet.

Step 3. Peel the onion with the garlic cloves.

Step 4. Soak a slice of rye bread in water, then remove the crust and squeeze out the bread.

Step 5. In a meat grinder with a fine grid, grind the pike fillet with bread, onion and garlic.

Step 6. Add salt and black pepper to the minced meat to your taste and add a spoonful of semolina. Mix these ingredients well and leave for 15-20 minutes for the semolina to swell.

Step 7. With wet hands, form small identical cutlets from minced pike.

Step 8. Then bread the cutlets on all sides in semolina.

Step 9. Immediately place the cutlets on a floured board. From the amount of ingredients indicated in the recipe you will get 9-10 cutlets.

Step 10. Heat vegetable oil in a frying pan and place the cutlets on it. Fry over medium heat until golden brown on one side.

Step 11. Turn the cutlets over, cover the pan with a lid and fry the cutlets over low heat for another 5-7 minutes, then remove the lid and keep the cutlets on the fire for another 5 minutes.

Step 12. Transfer the prepared lean pike cutlets to plates and serve.

Step 13. A side dish of pasta goes well with pike cutlets. Bon appetit!

Lenten vegetable cutlets

Lenten vegetable cutlets are prepared on the basis of various sets of vegetables with the addition of cereals, mushrooms or legumes, and all options are tasty in their own way, and they make the table during Lent more varied. In this recipe, we prepare such cutlets from frozen vegetables, which is important for fasting in the winter and spring.

Cooking time: 30 minutes.

Cooking time: 20 minutes.

Servings: 3.

Ingredients:

• Broccoli – 180 gr.
• Cauliflower – 150 gr.
• Green peas – 50 gr.
• Potatoes – 220 gr.
• Greens – 35 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Coriander – 1 tsp.
• Whole grain flour/semolina – 70 gr.
• Vegetable oil – 30 ml.

Cooking process:

Step 1. Immediately prepare, according to the recipe and the number of servings you need, all the ingredients for the cutlets. You can take canned peas, and frozen greens will do.

Step 2. Boil the potatoes “in their jackets” for 20 minutes or in advance.

Step 3: Boil frozen broccoli and cauliflower in a saucepan for 8-10 minutes.

Step 3. Then drain the vegetables in a colander, rinse with cold water and leave to drain all the liquid.

Step 5. Just like cabbage, prepare green peas; if they are frozen, cook them for no more than 8-10 minutes.

Step 6. Peel the boiled potatoes, cut into medium pieces and place in a separate bowl. Add boiled vegetables and frozen herbs to it.

Step 7. Grind the vegetables using an immersion blender or in a meat grinder with a fine grid into a homogeneous mass.

Step 8. Pour whole grain flour into this vegetable mass, but it can be replaced with semolina.

Step 9: Add ground coriander with salt and pepper to it according to your taste.Mix the mixture well with a spatula; its texture should be thick enough to form cutlets. The amount of flour can be increased.

Step 10. To form the cutlets, place the minced vegetables with a spoon on a floured board, roll them into balls, roll them in flour, and give them a flatter shape.

Step 11. Fry vegetable cutlets in heated vegetable oil over medium heat until crispy on both sides.

Step 12. Transfer the fried cutlets from the frying pan to napkins or paper towels to remove excess oil.

Step 13. Serve the cooked lean vegetable cutlets warm, adding any lean sauce. Bon appetit!