Wheat cutlets. Cutlets from millet porridge and greens Cutlets from porridge
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Soak wheat grits for 30-40 minutes. Pass it through a meat grinder only once. The minced wheat flour turns out to be quite liquid, so you also need to add a crust of black bread passed through a meat grinder.
For barley cutlets The cereal is soaked, like oatmeal, for 6-8 hours.
Tender corn cutlets prepared from boiled cereals. It is mixed with roots and spices when passed through a meat grinder. The minced meat is thoroughly kneaded and formed into cutlets, rolled in breadcrumbs and fried. They also prepare rice cutlets.
Side dishes for cereal cutlets can be very different. Often these are carrots, pumpkin, chayote, turnips, zucchini, etc. baked in the oven. Vegetables are cut into larger pieces than for other dishes: carrot slices, pumpkin and chayote diamonds, zucchini slices or large pepper slices. Vegetables are sprinkled with dry vegetable mixture, seasoning, flavored with spices and placed on a greased baking sheet. Bake in the oven until done.
When serving, cutlets with garnish are placed on plates. The dish becomes more attractive
if you add bright radish, fresh cucumber, tomato and garnish with herbs.
Seasonings for cereal cutlets most often - sauces made from infusions of cereals and vegetables with herbs and spices. It's easy to prepare them.
Finely chop carrots, white root, onion and sauté in vegetable oil, add finely chopped tomatoes, ground spices and fry again, add infusion from cereals, bring to a thick mass. The sauce is ready.
Horseradish, mustard or tomato sauce with garlic are not uncommon as seasonings on tables. 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 CANNOT COME TO THE 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. Pearl porridge
Pearl barley- 70 g, carrots- 20 g, onion- 20 g, vegetable oil- 15 g, dry vegetable additives- 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.Sauerkraut salad
Sauerkraut- 150 g, onion- 20 g, vegetable oil- 10 g.
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, carrots- 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- 2g. cranberry- 50 g, sugar- 25 g, water- 200 ml.
5.Rye breadBread - 150g.
6.Apples Apple - 150 g.
Dinner
1.Carrot salad 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, carrots- 20 g, apple- 30 g, lemon- 15 g, vegetable paste-15 g, greens- 5 g, salt, spices- taste.
2. Pearl barley porridgeSee day 1.
3.Tea with lingonberries
Tea- 2 g, sugar- 25 g, lingonberry- 50 g, water-200me.
4.Rye bread
Dinner
1.Pickled cucumber salad
Pickles- 130 g, onion- 20 g, vegetable oil- 10 g.
2.Vegetarian borscht
Potato- 60 g, carrots- 20 g, beets- 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, carrots- 15 g, onion- 15 g, rye bread- 15 g, vegetable oil- 20 g, salt, spices- to taste, water- 160 ml.
Side dish - baked potatoes
Potato- 40 g, salt, spices- to taste, vegetable oil- 10 g.
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, carrots-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. Pearl 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 g.
2. Bean soup
Beans- 50 g, carrots- 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, carrots- 20 g, vegetable oil- 15 g, salt, spices- taste.
Garnish - baked carrots
Carrot- 120 g, salt, spices- to taste, vegetable oil- 10 g.
4.Tomato juice
5.Apples
Dinner
1. Potato salad
Potato- 130 g, onion- 15 g, salt, black pepper, ground- to taste, lemon- 15
2. Oatmeal porridge
Oatmeal- 60 g, carrots- 15 g, onion- 15 g, vegetable oil- 15 g, dry vegetable additives- 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. Pearl porridgeSee day 1.
3.Tea with lingonberries
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.Vegetarian rassolnik
Potato- 130 g, rice- 15 g, carrots- 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. Cabbage schnipel
Cabbage- 120 g, carrots- 30 g, onion- 30 g, breadcrumbs- 10 g, rye bread- 10 g, vegetable oil- 20 g, dry vegetable additives- 5 g, salt, spices- taste.
Garnish - deep-fried onions
Bulb onions- 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 (crumpets) 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. Pearl porridge
3.Tea with cranberries
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, carrots- 20 g, onion- 20 g, vegetable oil- 15 g, parsley root-10 g, dry vegetable additives- 5 g, salt, spices- to taste, greens- 10 g, water- 280ml.
3.Vegetarian cabbage rolls
Cabbage leaves- 130 g, carrots- 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, beets- 30 g, carrots- 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, carrots- 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.Tea with lingonberries
4.Rye bread
Dinner
1.Pickled cucumber salad
2.Vegetable soup with cauliflower
Potato- 60 g, cauliflower- 30 g, carrots- 20 g, onion- 20 g, sweet pepper- 20 g, dry vegetable additives- 5 g, vegetable oil - 15 g, salt, spices- to taste, water- 400 ml.
3. Wheat cutlet
Look at the oatmeal cutlet- 2nd day.
Side dish - stewed cabbage
Fresh cabbage- 100 g, carrots- 20 g, onion- 20 g, vegetable oil- 15 g, dry vegetable additives- 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, carrots- 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. Pearl barley porridge
3.Tea with lemon
4.Rye bread
Dinner
1.Salted tomato salad
Tomatoes, salted- 130 g, onion- 20 g, vegetable oil- 10 g, greens-10 g.
2.potato soup with croutons
Potato- 60 g, carrots- 30 g, onion- 30 g, vegetable oil- 15 g, dry vegetable additives- 5 g, salt, spices- to taste, crackers- 20 g, garlic- 5 g, water- 280ml.
3.Dumplings with cabbage
Flour- 50 g, cabbage- 100 g, onion- 30 g, carrots- 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.Salted zucchini salad
Salted zucchini- 130 g, onion- 20 g, apple- 20 g, vegetable oil- 10 g, spices- to taste, greens-10 g.
2. Pearl barley porridge
3.Tea with lemon
4.Rye bread
Dinner
1. Salad of fresh tomatoes with onions
2. Bosch vegetarian
3.Carrot cutlet
Carrot- 150 g, onion- 30 g, garlic- 10 g, breadcrumbs- 10 g, vegetable oil- 15 g, salt, spices- taste.
Side dish - fried potatoes
Potato- 100 g, vegetable oil- 15 g, salt- taste.
4.Tea with lemon
5.Rye bread
6. Tangerines
Dinner
1.Pickled cucumber salad
2. Corn porridge
Corn grits- 60 g, onion- 15 g, carrots-15 g, vegetable oil- 15 g, dry vegetable additives- 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. Pearl porridge
3.Tea with cranberries
4.Rye bread
Dinner
1.White radish salad
2. Vegetarian kharcho soup
Unhusked rice- 50 g, carrots- 30 g, onion- 30 g, vegetable oil- 15 g, flour- 5 g, dry vegetable additives- 5 g, greens- 15 g, salt, spices- to taste, water- 280 g
3.Beetroot cutlet
Beet- 120 g, onion- 20 g, carrots- 20 g, rye bread- 10 g, garlic- 10 g, vegetable oil- 15 g, salt, spices- taste.
Garnish - deep-fried onions
Bulb onions- 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 g.
G 2. Wheat porridge
" 3. Tea with honey 4. Rye bread
Day
Breakfast
1.Sauerkraut salad
2. Pearl barley porridge
3.Tea with cranberries
4.Rye bread
Dinner
1.Radish and carrot salad
Black radish- 120 g, carrots- 40 g, vegetable oil-10 g, salt, spices- to taste, lemon- 10 g.
2. Vegetarian shi
Sauerkraut- 120 g, carrots- 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, carrots- 15 g, onion-15 g, vegetable oil- 15 g, salt, spices- to taste, water- 150 ??.
Hot 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, carrots- 15 g, yak- 15 g, vegetable oil- 15 g, salt, spices- to taste, water- 180 ml.
3.Tea with honey
4.Rye bread
th day
General deworming day Breakfast
Pumpkin seed - 300 g. Dinner
Porridge. Honey. Bread. Apples.
Dinner
Boiled vegetable salad.
th day
Breakfast
1 Apple and cranberry salad
Apples- 120 g, cranberry- 20 g, berry syrup.
2. Pearl barley porridge
3.Tea with lemon
4.Rye bread
Dinner
1.Fresh tomato salad
2. millet soup
3.Vegetable stew
4.Tea with lingonberries
5.Rye bread
6.Baked applesApples- 150 g, sugar- 20
Dinner
1.Beetroot salad with garlic
2. Oatmeal porridge
3.Tea with honey
4.Rye bread
th day
Breakfast
1.Carrot salad with garlic
2. Pearl barley porridge
3.Tea with cranberries
4.Rye bread
Dinner
1.Sauerkraut salad
2. Buckwheat soup
3.Barley cutletLook at the wheat cutlet.
4.Salted zucchini, stewed with carrotsZucchini- 100 g, carrots- 20 g, onion-
15 g, vegetable oil- 15 g, spices- to taste, ze- yae'b- 10 g, water- 150 ml.
5.Tea with lingonberries
6.Rye bread
7.ApplesDinner
1. Vinaigrette
2. Buckwheat porridge
3.Tea with cranberries
th day
Breakfast
1.White radish salad
2.Millet porridge with raisins
3.Tea with honey
4.Rye bread
Dinner
1.Pickled cucumber salad
2.wheat soupLook at buckwheat soup.
3. Buckwheat porridge
4.Tea with honey
5.Rye bread
6.Oranges
Dinner
1. Vinaigrette
2. Oatmeal porridge
3.Tea with lingonberries
4.Rye bread
th day
Breakfast
1.Carrot salad with apples and cranberriesMirpiv- 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.Vegetarian rassolnik
3. Boiled cabbage with horse flies, deep fried
Cabbage- 170 g, vegetable oil- 15 g, breadcrumbs- 10 g, dry vegetable additives- 5 g, salt, spices- taste.
4.Tea with cranberries
5.Rye bread
As you know, cutlets are prepared not only from minced meat or fish, but also from vegetables. Cereals, from which we usually cook porridge or add them to soups, are also quite suitable for this culinary product.
The combination of minced meat or fish, as well as minced poultry with vegetables, gives us the opportunity to diversify our diet. Adding various grains to minced meat or vegetables allows you to change the taste, creating new versions of this tasty and healthy product, which we call cutlets.
Cereal cutlets are used both in the regular diet and in dietary and baby food. They are good for breakfast or dinner, both for adults and children. Cereal cutlets with appropriate side dishes and sauces are an excellent second course for lunch.
Cooking delicious cutlets from cereals, like preparing 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 prepared them, this time we will listen to the advice of experienced chefs.
- Cutlets and meatballs are prepared from viscous and pureed porridges (millet, rice, wheat, semolina...). Cereals are cooked in a mixture of water and milk or in water. The porridge is cooled to 60-70 degrees, eggs and salt are added, mixed, cutlets or balls are formed, breaded in breadcrumbs, fried (or steamed). Served with sour cream, sour cream, mushroom or sweet sauce, jam.
To cook viscous porridge for cutlets, say, for 5 servings, you need to take 200 g of cereal (millet, buckwheat, rolled oats, etc.), 800 g of water, 50 g of sugar, salt to taste and 50 g of butter.
For porridge with milk with an equal amount of water, from the same calculation you will need 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.
You can cook porridge with pure milk, adding all the other ingredients.
If you are preparing cutlets from cereals for a lean diet, then use vegetable oil instead of butter. And instead of eggs to hold the minced meat together, you can add a couple of tablespoons of potato starch or.
If you have some left over and 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 begin to create 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
Required: 100 g buckwheat, 100 g boiled meat, 1 small onion, 1 egg, 20 g butter, salt to taste.
Cook crumbly porridge from buckwheat, cool, add boiled meat minced through a meat grinder, mixed with onions fried in butter and beaten egg, and add salt. Form cutlets, roll them in breadcrumbs and fry in butter.
In the same way, you can prepare cutlets from any other grain.
Buckwheat cutlets with mushrooms
Required: 200 g buckwheat, 2-3 dried mushrooms, 1 onion, 50 g white bread, 4 eggs, milk, salt to taste.
Cook buckwheat porridge and let it cool. Fry a few dry mushrooms with onions, finely chopped. Mushrooms are soaked in advance (in the evening). Add the pulp of white bread soaked in milk and squeezed out.
Put 4 yolks, mix it all with the porridge, make cutlets, immediately roll each of them in the egg white, then in breadcrumbs. Fry in vegetable oil. Serve with any green salad.
Similar cutlets can be made from millet cereals.
Instead of dried mushrooms, you can use fresh ones, for example, champignons, oyster mushrooms, and wild mushrooms.
Rice cutlets with mushrooms
Required: 1 cup rice, 2-3 dry mushrooms, ¼ cup flour, 2 eggs, 1 onion, 3 tbsp. spoons of oil, salt to taste.
Boil a glass of rice, drain the water.
Separately, boil several dry mushrooms, drain the water, finely chop the mushrooms and lightly fry with a finely chopped onion. Mix rice with flour and eggs. Divide into 8-10 parts, give them an oval shape with raised edges in the shape of a boat and put the mushroom filling inside, pinch the edges, cook for 10 minutes in oil.
Buckwheat and pea cutlets
Required: ½ cup each of buckwheat and dried peas, 1 large onion, 3 cloves of garlic, 1 egg, 2 tbsp. spoons of breadcrumbs, 1 teaspoon of chopped parsley. Besides , tomato sauce, refined vegetable oil, allspice and salt to taste.
Boil buckwheat and peas separately. Stir and grind until pureed. Add finely chopped onions, parsley, chopped garlic, egg, salt, allspice.
Form from minced meat, roll them in breadcrumbs and fry in oil. Serve cutlets with tomato sauce.
Any other cereal (for example, millet, pearl barley or rice) will give an equally successful combination - not only with peas, but also with beans.
Millet cutlets with carrots
Required: 1.5 cups of millet cereal, 5-6 carrots, 5 tbsp. tablespoons butter, 2 eggs, 3 tbsp. spoons of crackers, 4 glasses of water or milk, salt to taste.
Peel the carrots, rinse, cut into thin slices, place in a bowl, add a little butter and water or milk. Cover the dish with a lid and cook the carrots at a gentle simmer until tender.
Place the finished carrots in 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 frying pan with butter.
Before serving, drizzle with butter or serve with milk sauce or sour cream.
Oatmeal cutlets
Required: 2 cups oatmeal, 1 cup chicken broth, 1 egg, onion or garlic, salt, ground black pepper, to taste, vegetable oil (for frying).
Pour chicken broth over oatmeal. Let stand for a little while to swell (15-20 minutes).
Add an egg, finely chopped onion or garlic. You can fry it without breading, or you can bread it 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, into which you first add butter. Cool the finished rice, add grated cheese and eggs 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 butter, salt to taste.
Pass the cod fillet through a meat grinder along with the cabbage.
Rinse the pearl barley, soak in water for 1-2 hours, mix with the prepared minced meat, add butter, milk, and salt. Mix the mixture, 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 prepare cutlets from minced meat, and instead of pearl barley, use any other grain (barley, wheat, buckwheat, etc.)
But I didn’t get away with just porridge - I had to empty out the freezer’s supplies, and there I had 200 grams of minced meat lying around, store-bought, of course (why should I, a lazy person, bother with preparing minced meat myself).
So, to prepare dinner I needed:
- Ready, pre-cooked wheat porridge – 4 spoons
- Minced meat – 200 grams
- Eggs – 2 pieces
- Flour – 3-4 spoons, in simple words – “by eye”
- Vegetable oil for frying.
I won’t tell you how to cook wheat porridge - even a novice housewife can pour washed wheat groats into boiling water and bring the whole thing to readiness, finally adding butter. Let me just say that I had no more than four spoons left of this same wheat porridge from the previous dinner. To prevent the goodness from going to waste, I mixed it with minced meat, added 2 eggs, and peppered it.
Then, seeing that the mixture turned out to be somewhat liquid, I decided to correct the situation with the help of flour, added it as always - “by eye”, and mixed until I obtained a soft mass that sticks to my hands. From this very mass I began to form cutlets - I spooned it into the flour, carefully rolled it and gave it the desired shape.
Placed the resulting cutlets on a hot frying pan greased with sunflower oil and fried them on both sides.
It turned out to be an incredibly tasty dish, which my men devoured in just a few minutes, and this despite the fact that none of them had ever been delighted with cutlets before. Well, I was glad that I managed to save the remains of the porridge, which, if not for my “wheat farmers,” would have met a very bad fate.
Recently, the range of products for vegetarians has increased significantly, this is facilitated by the growth of specialized vegetarian shops and cafes. At the event, which took place on October 1-2, 2016, a wide variety of them was presented. Very often on sale you could see ready-made products for vegetarians - sausages, frankfurters and semi-finished products, in general, everything was the same as for “ordinary” people :) The basis of all this variety is wheat, soy and pea protein. That is, everything ingenious is simple, and if we wish, we can prepare something similar in our kitchen. With soy, of course, it’s more complicated, since it’s... But peas and wheat can serve us well in this matter. I am very interested in this topic, so I want to start a series of recipes code-named “Homemade Vegetarian Sausage”, the first dish will be easy to follow wheat porridge cutlets.
As is clear from the name, these cutlets are prepared from ready-made wheat porridge. It is better if you have it prepared in advance, then the cooking process will be very fast. So, the ingredients:
- Wheat groats;
- salt;
- garlic;
- spices: ground black pepper, dry ground ginger (other hot ones are possible);
- oil for frying, best ghee.
- breadcrumbs or semolina.
We wash the wheat groats, soak them for several hours if desired (as is customary to do with cereals), and cook until such a consistency that it is thick enough (therefore, when cooking, add a little water), if you have time, let it stand, so it will become thicker, excess moisture will be absorbed into the cereal.
Then add salt, spices, grated garlic. Mix everything well. I added everything by eye; the amount of spices depends on the amount of wheat porridge and your taste. Wheat porridge does not have a distinct taste at all, so I advise adding more spices. Be sure to try the future cutlets, they should be quite spicy, after cooking their taste will be just right.
Then we form small cutlets with a thickness of 1 to 2 cm with our hands, lightly roll them in breadcrumbs or semolina, then fry in a frying pan using ghee. It can be applied with a special silicone brush so that the oil layer is small.
Food should not only be tasty, but also healthy. To prepare these cutlets, you don’t need expensive ingredients or a lot of time. Despite such a simple recipe, the cutlets turn out very tasty, and the benefits of millet are so great that dishes made from it should definitely diversify your family menu.
Ingredients
To prepare the cutlets you will need:
1 cup millet porridge;
2 eggs;
a bunch of dill;
green onions;
3 tbsp. l. oatmeal;
salt, pepper - to taste;
vegetable oil for frying.
Cooking steps
Prepare millet cereal (preferably in vegetable broth): pour the cereal (1/2 cup) into a saucepan and pour 1 cup of water. Place on the fire and bring to a boil. Then we pour the cereal with boiling water into a sieve and rinse well under running water, this way we have thoroughly cleaned the cereal. Now return the cereal to the saucepan, add salt to taste and fill with water (ratio 1:2). Place over medium heat and DO NOT cover with a lid. We watch the cereal, about 10 minutes after boiling, close the pan 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.
Finally beat in the eggs.
Mix all ingredients, add salt and pepper and leave for half an hour.
Form cutlets and fry in a preheated frying pan with a small amount of vegetable oil on each side, over low heat, until golden brown. Place the finished cutlets on a paper towel. Delicious, appetizing and healthy cutlets made from millet porridge and herbs can be served at the table.