Vegetable cutlets with sauce: 5 interesting ideas

In the harvest season, please the loved ones with delicious vegetable dishes! Original cutlets from eggplants, sweet potatoes, beets and pumpkins do not yield to the taste of meat. And you can serve healthy treats with aromatic sauces based on yoghurt, cheese or sour cream.

Cutlets from eggplant with mushroom filling

A hearty vegetable dish can pleasantly surprise the followers of the meat diet. Juicy cutlets with a fragrant filling perfectly combined with the Greek sauce dzadziki. Food can be served for lunch or dinner on regular and lean days.

Eggplant dishes are great for dietary nutrition: they contain a lot of fiber, and the caloric content of the product is only 24 kcal per 100 g.

Ingredients:
  • 2 large eggplants;
  • sweet red pepper;
  • 150 g of champignons;
  • 120 g of ground biscuits;
  • egg;
  • 70 g of hard cheese;
  • 60 g of vegetable oil;
  • oregano;
  • ground chili and salt.
Also prepare a little vegetable oil for frying.

Greek filling:
  • natural yogurt - 300 g;
  • cucumbers - 2 pcs. ;
  • olive oil - 90 g;
  • greens - 1/2 beam;
  • garlic - 2 cloves;
  • Salt and spices - if desired.
How to cook:
  1. First prepare the cucumber dressing. To do this, grate the vegetables and squeeze the juice. Mix them with yoghurt, chopped greens and butter. Add crushed garlic and salt. Send the additive infusion in the refrigerator for 2 hours.
  2. Bake peppers and eggplants until cooked in the oven at 220 ° C. Cool the vegetables and peel them off.
  3. Cut the mushrooms into cubes and fry them in vegetable oil.
  4. Grind eggplants blender, then combine mashed potatoes with raw egg and grated cheese. Add the rusks and stir the stuffing.
  5. Cut the pepper into cubes, mix it with spices, butter and salt. Add chopped garlic and mushrooms.
  6. Blind from vegetable minced 8-10 round flat cakes. Put on each filling of champignons and peppers, form cutlets. Roast the food on a moderate fire.
A hot dish can be supplemented with a salad of fresh vegetables.

Juicy cutlets from pumpkin and chickpeas

Beans impart a rich taste to vegetable dishes and make the texture more plastic. Pumpkin contains a lot of vitamin E, pectin, calcium, magnesium, iron and other nutrients. Sweet taste and a pleasant sunny shade of treats are sure to please children. A special charm will be given to the dish with an exquisite sauce made from fresh berries.

Ingredients:
  • pulp of pumpkin - 400 g;
  • chickpea - 200 g;
  • vegetable oil - 90 g;
  • egg - 1 pc. ;
  • bread crumbs - 60 g;
  • lemon juice - 30 g;
  • zir and curry - 15 g each;
  • garlic - 3 cloves;
  • cayenne pepper, cinnamon and salt - to taste.
Sauce:
  • cranberries - 250 g;
  • water - 500 g;
  • red semisweet wine - 50 g;
  • sugar - 50 g;
  • starch - 7 g;
  • cinnamon - to taste.
Procedure:
  1. Soak chickpeas for 10-12 hours, and then boil it until cooked.
  2. Slice the pumpkin slices, sprinkle the pulp with oil, sprinkle it with cinnamon. Bake billets in the oven until cooked.
  3. Combine the beaten egg with pepper, lemon juice and spices.
  4. Smash the pulp of the pumpkin, combine it with chickpeas and chopped garlic. Add breadcrumbs, egg mixture and salt. Stir minced meat and send it to insist on cold.
  5. After 1 hour, form chops and fry them in a frying pan.
  6. Boil the berries in water, pour the broth into a saucepan. Rub the cowberry, mix it with cinnamon, wine and sugar. Mix the broth with the starch, add the berry puree and cook the sauce until thickened on low heat.
A rich meal perfectly fits in the lean menu.

Cutlets from sweet potatoes and cinnamon

Enjoy yourself in fasting days with a delicious dish of unusual products. Sweet potatoes are not very useful for a figure, but it has a pleasant taste. To reduce the glycemic index of the ready-made dish, include in the ingredients of ground bran!

The cereal culture of the movie, also called Peruvian rice, contains many vitamins and trace elements. The composition of the product is a lot of protein, iron, phosphorus, zinc, potassium and magnesium. Groats are enough calories - about 370 kcal per 100 g. Products for the main course:
  • kinoa - 200 g;
  • sweet potato - 2 pcs. ;
  • white onions - 0, 5 pcs. ;
  • garlic - 1 piece;
  • black pepper - 2 pinch;
  • Provencal herbs and salt - to taste.
Do not forget to prepare flour for breading and oil for frying.

Ingredients for salsa:
  • 2 juicy tomatoes;
  • half a bulb;
  • a quarter of sweet pepper;
  • 2 garlic cloves;
  • several branches of cilantro;
  • 1/8 pod of fresh chili peppers;
  • salt.
Sequence of preparation:
  1. Boil the croup until ready in 500 ml of water. Bake sweet potatoes in the oven until soft, peel them and rastolkite.
  2. Mix prepared foods with chopped onion and garlic. Bring mincemeat to taste with salt and spices.
  3. Divide the forcemeat into equal parts, form billets and roll them in flour. Cook the dish on medium heat.
  4. Take care of the sauce. Scald tomatoes, peel them off. Rub the flesh, combine it with greens and slices of vegetables. Salt and pepper additive.
Before serving, it is better to cool the sauce.

Beet Cutlets

The combination of boiled vegetables with walnuts and dried fruits gives a pleasant sweetish taste. Therefore, the treat can be served to the table as a bright lean dessert.

Beet - a useful and valuable product, the calorie content of which is in cooked form is 50 kcal per 100 g. It contains vitamins of group B, folic acid, iron, iodine and a lot of fiber. Beet dishes can be included in the children's menu.

Required products:
  • beet - 2 pcs. ;
  • semolina - 120 g;
  • walnuts - 100 g;
  • prunes - 70 g;
  • salt - 1 pinch.
Sauce:
  • fatty sour cream - 200 g;
  • feta - 150 g;
  • bread crumbs - 120 g;
  • lemon juice - 30 g;
  • zest - 20 g;
  • dill - 0, 25 bundles.
How to cook:
  1. Rub boiled beets, mix it with chopped nuts and chopped prunes.
  2. Connect vegetables with semolina and semolina. Form round billets, roll them in breadcrumbs and fry.
  3. Whip the feta and sour cream blender. Add finely chopped greens, zest and lemon juice.
Serve an unusual dessert with chilled sauce.

Mushroom cutlets from oat flakes

In summer, it is better to cook this delicious dish from fragrant forest mushrooms. For him, you can take butter mushrooms, boletus, boletus or birch bark. When the harvest season ends, you can use champignons or oyster mushrooms.

Mushrooms are low-calorie foods. They contain many amino acids and trace elements. On the other hand, do not forget the importance of moderate use of the product. Mushrooms are considered heavy food, so they can not be included in the menu of children of early and preschool age. Ingredients:
  • 500 g of fresh mushrooms;
  • 150 g of breadcrumbs;
  • 100 g of oat flakes;
  • potato;
  • bulb;
  • 90 g of vegetable oil;
  • 2 cloves of garlic;
  • a bunch of parsley;
  • salt and black pepper.
For the sauce, take:
  • cream - 250 ml;
  • butter - 30 g;
  • Parmesan - 50 g;
  • garlic - 1 piece.
Sequence of preparation:
  1. Pour flakes with water, leave them for half an hour.
  2. Fry the chopped onions and garlic over medium heat. Rub the potatoes.
  3. Pass the mushrooms through the meat grinder and wring out. Mix the minced meat with prepared foods, salt, spices and chopped greens.
  4. Roll the cutlets in ground breadcrumbs and lay them on a well-heated frying pan. Roast the food until done.
  5. Fry in a saucepan chopped garlic in butter. Pour in the cream and boil the sauce until the desired density. Put in the grated cheese.
A hot dish can be served to the table for lunch or dinner.

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