Soak wheat groats for 30-40 minutes. Only 1 time pass it through a meat grinder. Minced wheat groats turn out to be quite liquid, so you still need to add a crust of black bread passed through a meat grinder.
For barley cutlets groats are soaked, like oatmeal, for 6-8 hours.
Tender corn patties made from boiled cereals. It is mixed with roots and spices when passed through a meat grinder. Minced meat is thoroughly kneaded and cutlets are formed from it, rolled in breadcrumbs and fried. Also prepare and rice cakes.
Side dishes for cereal cutlets may be very different. Often these are oven-baked carrots, pumpkin, chayote, turnips, zucchini, etc. Vegetables are cut into larger pieces than for other dishes: carrot slices, pumpkin and chayote diamonds, zucchini slices or large pepper slices. Sprinkle vegetables dry vegetable mixture, seasoning, flavored with spices and placed on a greased baking sheet. Bake in the oven until done.
When serving, cutlets with a side dish are laid out on plates. The dish becomes more attractive,
if you add a bright radish, fresh cucumber, tomato and garnish with herbs.
Seasonings for cereal cutlets most often - sauces from infusions of cereals and vegetables with spices and spices. It's easy to prepare them.
Finely chop the carrots, white root, onions and sauté in vegetable oil, add finely chopped tomatoes, ground spices and fry again, add the infusion from the cereals, bring to a thick mass. The sauce is ready.
Like seasonings on the tables, horseradish, mustard or tomato sauce with added garlic. Tkemali sauce is good as a seasoning for cutlets, moderately sour, spicy and sweet at the same time.
MENU FOR 21 DAYS WITH DEHELMINTIZATION
IF YOU CAN'T COME TO HEALTH SCHOOL
(the amount of raw materials is indicated in pure form per person).
And day
Breakfast
1.White radish salad
White radish-150 g, vegetable oil- 10 g, salt, spices to taste.
2. Barley porridge
Pearl barley- 70 g, carrot- 20 g, onion- 20 g, vegetable oil- 15 g dry vegetable supplements- 5 g, salt, spices (curry, red pepper, sweet, ground, coriander, dried dill, allspice, dried parsley, white pepper, seasoning pepper- "moke"), bay leaf - to taste, water- 210 ml.
3.Tea with lemon
Tea- 2 g, sugar- 25 g, lemon- 10 g, water- 200ml
4. Rye breadBread - 150g.
Dinner
1. Salad from sauerkraut
Sauerkraut- 150 g, onion- 20 g, vegetable oil- 10 y.
2. cereal soup (millet)
Millet- 15 g, potatoes- 60 g, onion- 20 g, vegetable oil- 15 g, salt, spices, bay leaf to taste, water- 280 ml.
3. Vegetable stew
Potato- 50 g, carrot- 30 g, onion- 30 g, fresh cabbage- 30 g, sweet pepper- 30 g, salted zucchini- 30 g, vegetable oil- 20 g, salt, spices- - 5 g, water- 50 ml.
4. tea with cranberries
Tea- 2y. cranberry- 50 g, sugar- 25 g, water- 200 ml.
5. Rye breadBread - 150g.
6.Apples Apple - 150 g.
Dinner
1. Salad of carrots with garlic
Carrot- 15 g, garlic- 10 g, lemon- 10 g, onion- 20 g, vegetable oil- 20 g, salt, spices- taste.
2. Millet porridge with raisins
Millet- 60 g, raisins- 20 g, vegetable oil- 15 g, water- 180 ml, salt, spices- taste.
3.Tea with honey
Tea- 2 g, honey- 25 g, water- 200 ml.
4. Rye bread
th day
Breakfast
1. Vitamin salad
fresh cabbage- 130 g, onion- 20 g, carrot- 20 g, apple- 30 g, lemon- 15 g, pastel vegetable-15 g, greens- 5 g, salt, spices- taste.
2. Barley porridgeSee Day 1.
3.Cowberry tea
Tea- 2 g, sugar- 25 g, cranberries- 50 g, water-200m.
4. Rye bread
Dinner
1. Salad of pickles
Pickles- 130 g, onion- 20 g, vegetable oil- 10 y.
2. Vegetarian borscht
Potato- 60 g, carrot- 20 g, beetroot- 15 g, cabbage- 40 g, parsley root- 10 g, vegetable oil- 15 g, tomato paste- 7 g, salt, spices (dry parsley, dry dill, allspice, black peppercorns, coriander, etc.)- to taste, water- 280ml
3. Oatmeal cutlet
oatmeal- 60 g, carrot- 15 g, onion- 15 g, rye bread- 15 g, vegetable oil- 20 g, salt, spices- to taste, water- 160 ml.
Garnish - baked potatoes
Potato- 40 g, salt, spices- to taste, vegetable oil- 10 y.
4.Tea with lemon
5. Rye bread
6. Oranges
Dinner
1. Beet salad with garlicRaw beets- 130 g, garlic- 15 g, vegetable oil-15 g, salt, spices- taste.
2. Wheat porridge "Artek"
Wheat groats- 60 g, onion- 15 g, carrot-15 g, vegetable oil- 15 g, salt, spices- to taste, water- 180 ml.
2.Tea with honey
3. Rye bread
th day
Breakfast
1.White radish saladSee Day 1.
2. Barley porridgeSee Day 1.
3.Tea with lemon
4. Rye bread
Dinner
1. Salad of salted mushrooms with green peasSalted mushrooms- 120 g, peas - 30 g, onion- 20 g, greens- 10 g, vegetable oil- 10 y.
2. bean soup
Beans- 50 g, carrot- 40 g, onion- 30 g, vegetable oil- 15 g, salt, spices- to taste, dry vegetable additives- 5 g, water- 280 ml.
3. Pea cutlet
Peas- 50 g, onion- 20 g, carrot- 20 g, vegetable oil- 15 g, salt, spices- taste.
Garnish - baked carrots
Carrot- 120 g, salt, spices- to taste, vegetable oil- 10 y.
4.Tomato juice
5.Apples
Dinner
1. Potato salad
Potato- 130 g, onion- 15 g, salt, black pepper, ground- to taste, lemon- 15 y.
2. Oatmeal
oatmeal- 60 g, carrot- 15 g, onion- 15 g, vegetable oil- 15 g dry vegetable supplements- 5 g, salt, spices- to taste, water- 180ml
3.Tea with honey
4. Rye bread
th day
Breakfast
1. Carrot salad with garlicSee Day 1.
2. Barley porridgeSee Day 1.
3.Cowberry tea
4. Rye bread
Dinner
1. Sauerkraut salad
Sauerkraut- 130 g, apple- 20 g, cranberry- 20 g, onion- 15 g, vegetable oil- South, salt, spices- to taste, greens- 5 G.
2. Rassolnik vegetarian
Potato- 130 g, rice- 15 g, carrot- 15 g, onion- 15 g, vegetable oil- 15 g, pickled cucumber- 15 g, salt, spices- to taste, dry vegetable additives- 5 g, water- 280 ml.
3. Shnipel cabbage
Cabbage- 120 g, carrot- 30 g, onion- 30 g, breadcrumbs- 10 g, rye bread- 10 g, vegetable oil- 20 g, dry vegetable supplements- 5 g, salt, spices- taste.
Garnish - fried onion
Onion- 30 g, greens- 10 g, vegetable oil-10 g, salt, spices- taste.
4.Tea with lemon
5. Rye bread
6. Oranges
Dinner
1. Salad of boiled beets and carrots
Boiled beets- 100 g, boiled carrots- 100 g, garlic- 10 g, vegetable oil- 10 g, salt, spices- taste.
2.Puri (donuts) with honey
Flour- 50 g, vegetable oil- 25 g, honey- 25 g, water- 30 g, salt, spices- taste.
4. Rye bread
th day
Breakfast
1. Black radish salad
black radish- 150 g, vegetable oil- 10 g, salt, spices- taste.
2. Barley porridge
3.Cranberry tea
4. Rye bread
Dinner
Tomatoes- 130 g, onion- 20 g, greens-
10 g, vegetable oil- 7 g, salt, spices- taste.
2. buckwheat soup
Potato- 60 g, buckwheat- 15 g, carrot- 20 g, onion- 20 g, vegetable oil- 15 g, parsley root-10 g dry vegetable supplements- 5 g, salt, spices- to taste, greens- 10 g, water- 280ml
3. Vegetarian cabbage rolls
cabbage leaves- 130 g, carrot- 30 g, onion-20 g, sweet pepper- 20 g, tomatoes- 20 g, vegetable oil- 15 g, greens- 10 g, salt, spices- to taste, water- 30ml
4.Tea with lemon
5. Rye bread
6. Tangerines
Dinner
1. Vinaigrette
Potato- 40 g, beetroot- 30 g, carrot- 30 g, onion- 30 g, vegetable oil- 15 g, pickled cucumber-30 g, greens- 10 g, salt, spices- taste.
2. Buckwheat porridge
Buckwheat- 60 g, carrot- 15 g, onion- 15 g, vegetable oil- 15 g, salt, spices- to taste, water- 180ml
3.Tea with honey
4. Rye bread
th day
Breakfast
1.White radish salad
2. Peol porridge
3.Cowberry tea
4. Rye bread
Dinner
1. Salad of pickles
2. Vegetable soup with cauliflower
Potato- 60 g, cauliflower- 30 g, carrot- 20 g, onion- 20 g, sweet pepper- 20 g, dry vegetable supplements- 5 g, vegetable oil - 15 g, salt, spices- to taste, water- 400 ml.
3. Wheat cutlet
see oatmeal cutlet- 2nd day.
Garnish - stewed cabbage
fresh cabbage- 100 g, carrot- 20 g, onion- 20 g, vegetable oil- 15 g dry vegetable supplements- 5 g, salt, spices- to taste, water- 20 ml.
4.Tea with lemon
5. Rye bread
6.Apples
Dinner
1. Black radish salad
2. Vegetarian pizza
Flour- 50 g, potatoes- 30 g, carrot- 30 g, onion- 30 g, cabbage- 30 g, pepper- 30 g, tomatoes- 20 g, vegetable oil- 40 g, greens- 10 g, garlic- 10 g, salt, spices- to taste, water- 20ml
3.Tea with sugar
Tea- 2 g, sugar- 25 g, water- 200 ml.
4. Rye bread
th day
Breakfast
1. Carrot salad with garlic
2. Barley porridge
3.Tea with lemon
4. Rye bread
Dinner
1. Salad of salted tomatoes
Tomatoes, salted- 130 g, onion- 20 g, vegetable oil- 10 g, greens-10 y.
2.potato soup with croutons
Potato- 60 g, carrot- 30 g, onion- 30 g, vegetable oil- 15 g dry vegetable supplements- 5 g, salt, spices- to taste, croutons- 20 g, garlic- 5 g, water- 280ml
3. Dumplings with cabbage
Flour- 50 g, cabbage- 100 g, onion- 30 g, carrot- 30 g, vegetable oil- 15 g, salt, spices- to taste, water- 30 ml.
4.Tea with lemon
5. Rye bread
Dinner
1. Vitamin salad
2. Millet porridge with raisins
3.Tea with honey
4. Rye bread
th day
Breakfast
1. Salad of salted zucchini
Salted zucchini- 130 g, onion- 20 g, apple- 20 g, vegetable oil- 10 g, spices- to taste, greens-10 y.
2. Barley porridge
3.Tea with lemon
4. Rye bread
Dinner
1. Salad of fresh tomatoes with onions
2. Bosh vegetarian
3. Carrot cutlet
Carrot- 150 g, onion- 30 g, garlic- 10 g, breadcrumbs- 10 g, vegetable oil- 15 g, salt, spices- taste.
Garnish - fried potatoes
Potato- 100 g, vegetable oil- 15 g, salt- taste.
4.Tea with lemon
5. Rye bread
6. Tangerines
Dinner
1. Salad of pickles
2. Corn porridge
Corn grits- 60 g, onion- 15 g, carrot-15 g, vegetable oil- 15 g dry vegetable supplements- 5 g, salt, spices- taste.
3.Tea with honey
4. Rye bread
th day
Breakfast
1.Cauliflower salad
Cauliflower- 130 g, vegetable oil- 10 g, greens-10 g, salt, spices- taste.
2. Barley porridge
3.Cranberry tea
4. Rye bread
Dinner
1.White radish salad
2. Soup-kharcho vegetarian
Paddy rice- 50 g, carrot- 30 g, onion- 30 g, vegetable oil- 15 g, flour- 5 g dry vegetable supplements- 5 g, greens- 15 g, salt, spices- to taste, water- 280
3. Beet cutlet
Beet- 120 g, onion- 20 g, carrot- 20 g, rye bread- 10 g, garlic- 10 g, vegetable oil- 15 g, salt, spices- taste.
Garnish - deep-fried onion
Onion- 70 g, flour- 10 g, vegetable oil-15 g, salt, spices- taste.
4.Tea with lemon
5. Rye bread
6.Apples
Dinner
1. Carrot salad with raisins and lemon
Carrot- 120 g, raisins- 30 g, lemon- 20 g, vegetable oil- 10 y.
G 2. Wheat porridge
" 3. Tea with honey 4. Rye bread
Day
Breakfast
1. Sauerkraut salad
2. Barley porridge
3.Cranberry tea
4. Rye bread
Dinner
1. Salad of radish with carrots
black radish- 120 g, carrot- 40 g, vegetable oil-10 g, salt, spices- to taste, lemon- 10 y.
2.Shea vegetarian
Sauerkraut- 120 g, carrot- 40 g, vegetable oil- 15 g, flour- 5 g, tomato paste- 7 g, white parsley root- 10 g, salt, spices- to taste, dry vegetable additives- 5 g, water- 280 ml.
3.Corn cutlet
Corn grits- 50 g, carrot- 15 g, onion-15 g, vegetable oil- 15 g, salt, spices- to taste, water- 150 ??.
spicy sauce
tomato paste- 15 g, garlic- 10 g, salt, spices- to taste, boiled water- 15 ml.
4.Tea with lemon
5. Rye bread
6. Tangerines
Dinner
1. Vinaigrette
2. Millet porridge
Groats- 60 g, carrot- 15 g, onion yauk- 15 g, vegetable oil- 15 g, salt, spices- to taste, water- 180 ml.
3.Tea with honey
4. Rye bread
th day
Day of general deworming Breakfast
Pumpkin seed - 300 g Dinner
Porridge. Honey. Bread. Apples.
Dinner
Salad of boiled vegetables.
th day
Breakfast
1 Apple salad with cranberries
Apples- 120 g, cranberry- 20 g, berry syrup.
2. Barley porridge
3.Tea with lemon
4. Rye bread
Dinner
1. Fresh tomato salad
2. millet soup
3. Vegetable stew
4.Cowberry tea
5. Rye bread
6. Baked applesApples- 150 g, sugar- 20 y.
Dinner
1. Beet salad with garlic
2. Oatmeal
3.Tea with honey
4. Rye bread
th day
Breakfast
1. Carrot salad with garlic
2. Barley porridge
3.Cranberry tea
4. Rye bread
Dinner
1. Sauerkraut salad
2. Buckwheat soup
3. Barley cutletSee wheat cutlet.
4. Salted zucchini stewed with carrotsZucchini- 100 g, carrot- 20 g, onion-
15 g, vegetable oil- 15 g, spices- to taste, ze- yae"b- 10 g, water- 150 ml.
5.Cowberry tea
6. Rye bread
7.ApplesDinner
1. Vinaigrette
2. Buckwheat porridge
3.Cranberry tea
th day
Breakfast
1.White radish salad
2. Millet porridge with raisins
3.Tea with honey
4. Rye bread
Dinner
1. Salad of pickles
2. wheat soupSee buckwheat soup.
3. Buckwheat porridge
4.Tea with honey
5. Rye bread
6. Oranges
Dinner
1. Vinaigrette
2. Oatmeal
3.Cowberry tea
4. Rye bread
th day
Breakfast
1. Carrot salad with apples and cranberriesMirpeev- 100 e, apples- 20 g, vegetable oil- 10 g, sugar- 5g
2. Fanned porridge
3.Tea with sugar
4. Rye bread
Dinner
1. Fresh tomato salad
2. Rassolnik vegetarian
3. Boiled cabbage with horseflies, deep-fried
Cabbage- 170 g, vegetable oil- 15 g, breadcrumbs- 10 g dry vegetable supplements- 5 g, salt, spices- taste.
4.Cranberry tea
5. Rye bread
But I didn’t get off with one porridge - I had to scoop out the reserves of the freezer, and there I had 200 grams lying around minced meat, of course, store-bought (where can I, a lazy person, suffer with the preparation of minced meat with my own hands).
So, to prepare dinner, I needed:
- Ready-made, pre-cooked wheat porridge - 4 tablespoons
- Minced meat - 200 grams
- Eggs - 2 pieces
- Flour - 3-4 tablespoons, in simple words - "by eye"
- Vegetable oil for frying.
I won’t tell you how to cook wheat porridge - pour washed wheat groats into boiling water and bring the whole thing to readiness, filling it with butter in the end, even a novice hostess will be able to. I will only say that this wheat porridge I have no more than four spoons left from the previous dinner. So that the good does not disappear, I mixed it with minced meat, added 2 eggs, and peppered it.
Then, seeing that the mixture turned out to be some kind of liquid, I decided to correct the situation with the help of flour, added it as always - “by eye”, mixed until a soft mass sticking to my hands was obtained. From this very mass, she began to form cutlets - she laid it with a spoon in flour, carefully rolled it and gave it the desired shape.
The resulting cutlets laid out on a hot and greased sunflower oil frying pan, fried on both sides.
It turned out incredible tasty dish, which my peasants ate in just a few minutes, and despite the fact that none of them had ever been delighted with cutlets before. Well, I was glad that I managed to save the remnants of porridge, which, if not for my "wheat", was waiting for a very bad fate.
In times of crisis, I would like to save a little on food, but so that our body receives the necessary useful elements. The way out in this situation can be cutlets from cereals - oatmeal, buckwheat, millet.
In addition, cutlets from cereals, this is also meatless dishes, which is relevant for fasting people.
Cereal cutlets - simple and hearty meals and 3 recipes delicious meatballs we'll take a look today.
Cutlets from oatmeal minced meat
Required products:
- 100 g cheese "Suluguni"
- 100 g oatmeal
- 1 egg, optional
- 100 g mashed potatoes (or 2-3 raw potatoes)
- salt, pepper to taste
- breadcrumbs
Prepare like this:
1. Pour oatmeal with water and boil for 3 minutes, then grind in a blender. Add the egg, mix everything.
2. Mix cheese with cereal and mashed potatoes, salt and pepper, mix well.
3. With hands moistened in water, form cutlets, breaded in breadcrumbs.
4. In a frying pan, with hot oil, fry the cutlets, over medium heat, under the lid, for 5 minutes on each side.
Buckwheat cutlets - Greeks
Required products:
- 200 g buckwheat
- 400 g water
- 1 boiled potato
- 1 bulb
- 1 egg, optional
- 30 g semolina
- salt pepper
- 2 garlic cloves
Prepare like this:
1. Boil buckwheat in water, the proportion of water and buckwheat is 2:1.
2. Cut the boiled potatoes.
3. Fry the chopped onion. Mince the garlic.
4. Mix all the products and knead with a crush or interrupt in a blender, add the egg, semolina, salt and pepper. Stir, if the mixture turned out to be watery - add more semolina. Let stand so that the semolina swells.
5. Warm up vegetable oil 1 tbsp.
6. Form cutlets, breaded in breadcrumbs and fry in a pan.
At the beginning on high heat, so that the crust grabs, and then reduce the heat. Fry on both sides.
Serve with sour cream.
Again, mushrooms can be added if desired. Fry chopped mushrooms with onions, and beat all the ingredients for cutlets in a blender.
Millet meatballs - yummy
Required products:
- 100 g millet
- 300 ml milk
- 1 tbsp Sahara
- 1/4 tsp Sahara
- 30 g crackers
- 2 tbsp sour cream
- vegetable oil for frying
Prepare like this:
1. Wash millet in warm water.
2. Boil milk, salt and add sugar, millet and mix everything.
Cook stirring for 25 minutes. Then cover with a lid, remove from heat and wrap.
3. After we cool, we make meatballs, first bread in breadcrumbs, and then fry in vegetable oil, on both sides.
Serve with sour cream.
As you know, cutlets are prepared not only from minced meat or fish, but also from vegetables. Cereals are also quite suitable for this culinary product, from which we usually cook cereals or add to soups.
The combination of minced meat or fish, as well as minced poultry meat with vegetables, gives us the opportunity to diversify our diet. Adding to meat or minced vegetable different cereals allows you to change the taste, creating more and more new versions of this tasty and healthy product, which we call cutlets.
Cutlets from cereals are used both in the usual diet and in dietary and baby food. They are good for breakfast or dinner, both for adults and children. Cereal cutlets with the appropriate side dish and sauces are an excellent second course for dinner.
Cooking delicious cutlets from cereals, like cooking all culinary products, has its own subtleties and secrets. And so that your cutlets are always eaten with appetite and praised by the craftswoman who cooked them, this time we will listen to the advice of experienced chefs.
- Cutlets, meatballs are made from viscous and pureed cereals (millet, rice, wheat, semolina ...). Cereals are boiled in a mixture of water with milk or in water. The porridge is cooled to 60-70 degrees, eggs, salt are added, mixed, cutlets or meatballs are formed, breaded in breadcrumbs, fried (or steamed). Served with sour cream, sour cream, mushroom or sweet sauce, jam.
To weld viscous porridge for cutlets, say, based on 5 servings, you need to take 200 g of cereals (millet, buckwheat, oatmeal, etc.), 800 g of water, 50 g of sugar, salt to taste and 50 g butter.
For porridge in milk with an equal amount of water from the same calculation, 200 g of cereal, 400 g of water and 400 g of milk, 50 g of sugar, 50 g of butter and salt to taste will be required.
You can cook porridge with pure milk, adding all the other ingredients.
If you are preparing cutlets from cereals for lean meals, then use vegetable oil instead of butter. And instead of eggs to fasten the minced meat, you can add a couple of spoons potato starch or .
If you have any left, but you don’t want to eat it, don’t rush to throw it in the trash. Just prepare delicious and healthy cutlets by adding the missing ingredients to the porridge.
Now, having adopted our recipes, you can start creating cutlets from cereals.
Mix cereals with vegetables, herbs, minced meat (fish or poultry) - and you will get a new dish every time.
Buckwheat cutlets with meat
Would need: 100 g buckwheat, 100 g boiled meat, 1 small onion, 1 egg, 20 g butter, salt to taste.
Cook from buckwheat crumbly porridge, cool, add boiled meat passed through a meat grinder, mixed with onions fried in butter and beaten egg, salt. Form cutlets, roll them in breadcrumbs and fry in butter.
In the same way, you can cook cutlets from any other cereal.
Buckwheat cutlets with mushrooms
Would need: 200 g buckwheat, 2-3 dried mushroom, 1 onion, 50 g white bread, 4 eggs, milk, salt to taste.
Cook porridge from buckwheat, cool it. Fry a few dry mushrooms with an onion, finely chopped. Mushrooms are soaked in advance (in the evening). Add the pulp of white bread soaked in milk and squeezed.
Put 4 yolks, mix it all with porridge, make cutlets, each of which immediately roll in protein, then in breadcrumbs. Fry in vegetable oil. Serve with any green salad.
Similar cutlets can be made from millet groats.
Instead of dried mushrooms you can use fresh ones, for example, the same champignons, oyster mushrooms, as well as wild mushrooms.
Rice cutlets with mushrooms
Would need: 1 cup rice, 2-3 dried mushrooms, ¼ cup flour, 2 eggs, 1 onion, 3 tbsp. tablespoons of oil, salt to taste.
Boil a glass of rice, drain the water.
Separately, boil a few dry mushrooms, drain the water, finely chop the mushrooms and lightly fry with a finely chopped onion. Mix rice with flour, eggs. Divide into 8-10 parts, give them an oval shape with raised edges in the form of a boat and put the mushroom filling inside, pinch the edges, cook for 10 minutes in oil.
Cutlets from buckwheat and peas
Would need: ½ cup each of buckwheat and dried peas, 1 large onion, 3 cloves of garlic, 1 egg, 2 tbsp. tablespoons of breadcrumbs, 1 teaspoon of chopped parsley. Moreover , tomato sauce , refined vegetable oil, fragrant ground pepper and salt to taste.
boil separately buckwheat and peas. Mix and grind to a puree. Add finely chopped onion, parsley, chopped garlic, egg, salt, allspice.
Formed from minced meat, roll them in breadcrumbs and fry in oil. Serve cutlets with tomato sauce.
No less successful combination will give any other cereal (for example, millet, pearl barley or rice) - not only with peas, but also with beans.
Millet cutlets with carrots
Would need: 1.5 cups of millet groats, 5-6 carrots, 5 tbsp. tablespoons butter, 2 eggs, 3 tbsp. spoons of crackers, 4 cups of water or milk, salt to taste.
Peel the carrots, rinse, cut into thin slices, put in a bowl, add a little butter and water or milk. Cover the bowl with a lid and cook the carrots at a gentle boil until tender.
Put the prepared carrots into a sieve, let the liquid drain, chop, combine with viscous hot ready-made millet porridge, add eggs and mix everything well. Divide the finished mass into cutlets, roll in breadcrumbs and fry in a pan with butter.
Before serving, drizzle with oil or serve milk sauce or sour cream.
Oatmeal cutlets
Would need: 2 cups oatmeal, 1 cup chicken stock, 1 egg, onion or garlic, salt, ground black pepper to taste, vegetable oil (for frying).
Pour chicken broth oat flakes. Let stand for a while to swell (15-20 minutes).
Add an egg, finely chopped onion or garlic. You can fry without breading, or you can bread in flour or breadcrumbs.
Rice cutlets with cheese
For 1 serving you will need: 50 g rice, 200 ml water, 1/5 egg, 30 g cheese, 8 g butter, 8 g wheat crackers.
Boil in salted water, in which you first put the butter. Cool the cooked rice, add the grated cheese, eggs to it and mix. Form cutlets from the resulting mass, bread them in breadcrumbs and fry.
Serve cutlets with sour cream or sour cream sauce.
Fish cutlets with vegetables and cereals
For 2 servings you will need: 500 g cod, ½ cup pearl barley, ¼ part of a medium head of cabbage, ½ cup milk, 2 tbsp. tablespoons of butter, salt to taste.
Pass the cod fillet through a meat grinder along with cabbage.
Rinse pearl barley, soak for 1-2 hours in water, mix with prepared minced meat, add oil, milk, salt. Mix the mass, leave for 40-50 minutes, pass through the meat grinder again and mix thoroughly. Form cutlets or meatballs, place them on a greased baking sheet and place in the oven for 20-25 minutes.
Serve with butter.
In the same way, you can cook cutlets from minced meat, and instead of pearl barley, use any other (barley, wheat, buckwheat, etc.)
Food should be not only tasty, but also healthy. To prepare these cutlets, you will not need expensive products and a lot of time. Despite such a simple recipe, cutlets are very tasty, but the benefits of millet are so great that dishes from it should definitely diversify your family menu.
Ingredients
To prepare cutlets you will need:
1 glass of millet porridge;
2 eggs;
a bunch of dill;
green onions;
3 art. l. oatmeal;
salt, pepper - to taste;
vegetable oil for frying.
Cooking steps
Prepare millet groats (preferably in vegetable broth): Pour cereal (1/2 cup) into a saucepan and pour 1 cup of water. Put on fire and bring to a boil. Then pour the cereal with boiling water into a sieve and rinse well under running water, so we cleaned the cereal with high quality. Now we return the cereal to the saucepan, add salt to taste and fill it with water (1: 2 ratio). Put on medium heat and DO NOT cover with a lid. We observe the cereal, about 10 minutes after boiling, close the saucepan with a lid and turn off the heat. Leave the porridge for 10-15 minutes.
Place the cooled porridge in a large bowl and add 3 tablespoons of oatmeal.
Lastly, beat in the eggs.
Mix all the ingredients, salt, pepper and leave for half an hour.
Form patties and fry in a hot pan with a little vegetable oil on each side, on the fire just above the minimum, until golden brown. Ready cutlets lay out on a paper towel. Delicious, appetizing and healthy cutlets of their millet porridge and herbs can be served at the table.
