Beetroot meatballs recipe. Beet cutlets step by step. Beet cutlets with cottage cheese

It is quite possible that summer in the middle lane will someday come. So, it still makes sense to put bread kvass. It will take at least a week to prepare a good starter, and as weather forecasters promise, just by that time the air temperature should rise above 20 C (in the afternoon).

How to prepare sourdough
homemade bread kvass

Ingredients:

• 2 liters of cold water;
• 0.5 loaves of Borodino bread or 100 grams of rye flour + 100 grams of rye bread;
• 4 tablespoons of granulated sugar;
• 3 grams of yeast.
• Cooking time - 5-6 days

How to put kvass:

Fry flour or slices of bread until it darkens (but does not char, it is sometimes difficult to understand with black bread: it is just fried or already burnt).

In slightly warm water, dilute the yeast and 1 tablespoon of granulated sugar.

After 10 minutes, add a third of the flour or breadcrumbs.

Drain almost all the water, add the same amount of fresh water, another spoonful of sugar and another third of crackers or flour with crackers.
And once again insist a couple of days.
Drain again, add the remaining crackers (or flour with crackers) and sugar. And refill with fresh water.
During this time, the sourdough will lose its brazen yeasty taste and unpleasant bitterness, and it will be possible to put drinking kvass on it. To do this, once every 1.5--2 days, it will be necessary to add water, sugar to taste and a large handful of fresh rye crackers to a three-liter jar with prepared sourdough, before removing a little old soaked and sinking to the bottom. For taste, you can add raisins, mint, ginger, honey ...

You can cook fried in a pan or baked in the oven, make them sweet, savory or bland. We offer the best recipes with a step-by-step description of the cooking process. You just have to choose the right one and cook.

Cutlets from boiled beets in a pan

Such cutlets are cooked most often. To taste, they resemble caviar from beetroot, but more satisfying than it, since semolina is included in the composition. They hold their shape well and are well worth making. Children and adults like it, they are served warm and cold.

Ingredients:

• Boiled beets - 0.5 kg;
• Semolina - 4 tablespoons;
• Butter - 2 tbsp. l.;
• One egg;
• Breadcrumbs;
• Salt to taste;
• Vegetable oil for frying.

Cooking:

1. Boil the beets, cool, peel. Grate on a fine grater.
2. Transfer to a saucepan, heat, add butter.
3. Gently add semolina, stirring constantly so that there are no lumps. Simmer over low heat for a quarter of an hour. Salt to taste. Set aside and cool to room temperature.
4. Crack an egg. Taste and, if necessary, add more salt.
5. Form cutlets, roll in breadcrumbs.
6. Fry in vegetable oil in a pan for 3 minutes on each side. You should get a golden brown crust.

This is a classic recipe, but if desired, chopped garlic cloves and allspice can be added at the stage of driving in an egg. Serve with sour cream or yogurt.

on a note

When cooking, the beets turn out to be more watery, so more semolina will be needed. If you bake it in the oven, then the pulp will turn out denser, and when crushing the juice, a little will stand out.

Beet cutlets diet in the oven

Baked foods are much healthier than fried foods. They are suitable for dietary and baby food, have a pleasant taste and aroma, look appetizing and are easy to prepare. There are more useful substances in them, and the crust crunches no worse, but there is no excess oil in it. Dishes from the oven are allowed with some types of medical nutrition. They retain the special aroma of a natural product.

Ingredients:

• Boiled beets - 0.5 kg;
• Egg - 1 pc.;
• Low-fat cottage cheese - 75 g;
• Butter - 1 tbsp;
• Milk - ¼ cup;
• Semolina - ½ cup;
• Salt - to taste.

How to cook diet cutlets:

1. Peel the boiled beetroot, grate or pass through a meat grinder. You can also use an immersion blender or food processor.
2. Transfer to a saucepan or saucepan, add butter, pour milk, salt. Boil for 3 - 5 minutes.
3. Add semolina with constant stirring. There should be no lumps in the mass. If the beets have allocated a lot of juice, increase the amount of semolina. Cook until semolina is ready.
4. After cooling, add the egg and cottage cheese to the mass.
5. Form meatballs or meatballs, bake in the oven at 200°C for 20 minutes.

This dish will diversify the therapeutic diet menu, it is suitable for fasting days after the festive feasts. Children love it for its beautiful color and sweetish taste.

The thicker the cutlets are, the juicier they will turn out. Don't make them too thin. When laying out on a baking sheet, leave gaps between them. Lubricate the sheet with oil beforehand.

Pan-fried lean beetroot cutlets without eggs and milk

These cutlets, although lean, are quite spicy due to the fact that they are cooked with the addition of garlic. They do not contain animal products, so they are quite suitable for a vegetarian menu. We will need:

• Beets - 0.5 kg;
• Semolina - 0.5 cups;
• Garlic - a couple of cloves;
• dill greens;
• Salt;
• Vegetable oil for frying.

Cooking:

1. Boil beets, and even better - bake in the oven. In baked, more nutrients are retained, and the taste is more saturated.
2. Peel and grate the finished vegetable. Salt, if desired - pepper.
3. Squeeze garlic, add chopped dill.
4. Add mango, stir. Let it brew for 10 - 15 minutes so that the cereal swells.
5. Form cutlets by moistening your hands in a bowl of water.
6. Fry.

Serve with boiled rice or bulgur. Beets go well with walnuts, so you can sprinkle the cutlets with chopped walnuts before serving.

Lean Beet Cutlets with Onions

For juiciness, onions are added to minced vegetables. To make it tastier, it is fried. For this dish you will need:

• Medium-sized beets - 3 pcs.;
• Onion - 1 pc.;
• Flour - 3 tbsp. l.;
• Salt - to taste.

Cooking process:

1. Boil the beets, peel, grate, squeeze lightly.
2. Finely chop the onion, fry until transparent.
3. Combine vegetables, add flour. Salt, mix.
4. Make meatballs. Fry on both sides until golden brown.
5. The stuffing will turn out to be liquidish, it will be more convenient to spread it in a pan with a spoon.

If you decide to shape the cutlets with your hands, be sure to moisten them, and bread the cutlets themselves in flour.

Raw cutlets from raw beets and carrots

For adherents of the raw food diet, there is also the opportunity to diversify your table with a delicious and original dish. For this you will need the following products:

• Beet;
• Carrot;
• Tomato;
• Olive oil;
• walnuts;
• Salt, spices to taste.

cooking;

1. Grind raw root vegetables in a blender.
2. When you get a homogeneous mass, add the tomato.
3. Chop the walnuts separately.
4. Salt the mixture, add your favorite spices, pour in olive oil, mix well.
5. Form cutlets, roll in nut crumbs, put on a plate.

Decorate with herbs - arugula, cilantro, parsley.

In a double boiler

For a strict therapeutic diet, vegetable cutlets from pre-cooked beets are steamed. We need a double boiler and the following products:

• Beets - 0.5 kg,
• Manka - 2 tbsp. l.;
• A slice of a loaf;
• Butter - 1 tbsp. l.;
• Milk - a quarter cup + for soaking a loaf;
• Egg - 1 yolk;
• Salt - to taste.

Cooking:

1. Soak a slice of banana in milk.
2. Boil the beets. Grate the peeled root crop, pass through a meat grinder, chop with a blender or grate.
3. Pour milk into a saucepan with grated mass, put butter, heat and simmer for 5 minutes.
4. Pour in the mango. Add it gradually, stirring thoroughly so that there are no lumps.
5. Cool the mass, drive in the yolk of the egg, pour into the bowl with minced meat. There is also a mashed loaf soaked in milk. Salt. Mix.
6. Form cutlets, put in a steamer basket, put for 10 - 15 minutes.

Serve with sour cream, sprinkle with herbs on top.

Beetroot cutlets with minced meat - the best recipes for every day

Vegetables are healthy, but not everyone is able to refuse meat, and purely vegetable dishes are not suitable for everyone. Therefore, we will cook half meat cutlets. For them we will take:

• Minced meat - 0.5 kg;
• Boiled beets - 2 pcs.;
• Egg - 2 pcs.;
• Onion - 1 pc.;
• Salt, pepper - to taste;
• Oil for frying;
• Breadcrumbs - 3 tbsp. spoons.

Cooking steps:

1. Finely chop the onion, fry until golden brown in a pan.
2. Peel the beets, grate on a fine grater.
3. Put minced meat in a bowl, add beets, fried onions, breadcrumbs.
4. Break in the egg, salt and pepper.
5. Knead the minced meat well, form cutlets, fry in hot sunflower oil until a delicious crust.

For meat lovers, such recipes are the best, beetroot cutlets are juicy and very tasty. They clearly feel the meat, which is complemented by the sweetness of vegetables. The combination of minced meat, boiled beets and breadcrumbs is very successful. To be convinced of this, it is enough to cook and try.

Sweet beet cutlets with raisins and rice: a recipe with a photo step by step

These vegetable cutlets can be made sweet and served as a dessert with fruit or berry yogurt, or you can not add sugar, and then you get an original side dish for meat or chicken.

Ingredients:

• Baked beets - 2 pcs.;
• Boiled rice - 200 g;
• Raw egg - 1 pc.;
• Raisins - 2 tablespoons;
• Salt - to taste;
• Oil for frying.

Cooking step by step:

1. Bake beets in foil, cool, chop - grate.
2. Pour raisins with boiling water for 15 minutes, drain the water, dry on a paper towel.
3. Mix grated beets, boiled rice, beat in an egg, salt. If making sweet cutlets, add 1 tablespoon of granulated sugar at this step. Stir, add raisins, and mix gently again.
4. Shape into cutlets, fry in vegetable oil.
5. Place on paper towel to absorb excess oil into the paper.

Transfer to a platter or portioned onto plates.

Dukan's recipe

This option is suitable for two stages of the Dukan diet at once - for the third and fourth. When you are tired of beets in their natural form, cook delicious cutlets from them. You will need the simplest products:

• Medium-sized beets - 1 pc.;
• Egg - 1 pc.;
• Onion - ½ pc.;
• Olive oil;
• Bran - 2 tablespoons;
• Nutmeg - optional.

How to cook:

1. Bake the beets. To do this, wash it, wipe it dry, wrap it in foil and send it to the oven for 40-50 minutes. Bake at 170°C.
2. After cooling, peel and rub. Squeeze out excess liquid.
3. Finely chop the onion, lightly fry in a little olive oil. When it becomes transparent, remove from heat, add to the beets.
4. Grate nutmeg - about ½ teaspoon.
5. Add an egg, a pinch of salt.
6. Pour in 2 tablespoons of bran. If it's too liquid, add more.
7. Form cutlets, roll in bran, fry in olive oil.

Beetroot diet cutlets are good on their own and as a side dish. This dish is tasty and healthy.

Such a simple and at first glance uncomplicated dish, like beetroot cutlets, is prepared not only according to the classic recipe with semolina, but also with rice and bran, with fried and raw onions. It is used in baby and diet food. Goes as a side dish and as an independent dish.

And they use it for food. This wonderful root crop was known as early as the 4th century BC. In Russia, beets appeared much later. It is believed that it was brought to us in the 10th century from Greece, and the Russian name "beet" comes from the Greek "sfekli".

Red beetroot contains many vitamins and minerals. Traditionally, only root crops are eaten, not paying due attention to beet leaves. However, this is wrong. The protein content in several times higher than in the beet itself. Beetroot leaves can be added fresh to salads, they are also used in the preparation of botvinia.

The red beet root contains about 85 percent water and 1.7 percent protein. Carbohydrates are present in the vegetable mainly in the form of sucrose, its content in the root crop reaches 11 percent. The vegetable contains vitamins B, vitamins P and E, as well as folic, pantothenic and nicotinic acids. When eating beets, the body receives all the necessary micro and macro elements. These are calcium, potassium, sodium, chlorine, phosphorus. especially useful for stress. Beets are also useful for metabolic disorders. It is ideal as a side dish for fish or meat.

In addition to well-known vitamins and microelements, red beets contain betaine. This substance is not found in any other vegetable. In Latin, the name of the beet is pronounced as "beta", hence the name of this unique substance. Betaine helps the body absorb protein, improves liver function.

The saponins and vitamin U contained in the vegetable help to remove cholesterol from the body. In addition, it has anti-sclerotic and anti-allergic properties, and also promotes the healing of ulcers.

For harvesting for future use, beets are fermented, pickled, or, finely chopped, dried. Before use, beetroot chips are doused with boiling water, the infusion is drained, and then again poured with hot water. After the dry beets have swollen, various dishes are prepared from it.

Beets are also used in dietary nutrition. In diets No. 1 and No. 2 (for diseases of the stomach or duodenal ulcer, as well as for gastritis without exacerbations), pureed beets are prescribed, it is recommended to drink in diet No. 4 (intestinal disease), boiled chopped beets, borscht, juices are allowed ; in diet number 9 (diabetes mellitus), due to the high content of sucrose, the use of beets is limited. In other diets, beets are used more widely. Due to the high calorie content, the use of beets is limited to obese patients. Also, given the high content of alkaline compounds in beets, beets are not recommended for patients with phosphaturia and oxaluria.

From it you can make not only traditional borscht and vinaigrette. Let's dwell on how to cook beetroot cutlets. This dish is perfect for the table during fasting.

Recipe #1

Compound:

300 g beets

1 clove of garlic

1 small onion

2 tbsp. l. semolina

pepper to taste

vegetable oil semolina for breading.

Cooking order:

Boil the beets, then cool, peel and chop on a fine grater. Finely chop the onion and garlic.

Fry the onion and garlic until transparent, add the beets, mix and keep on fire for 5 minutes.

Add semolina, mix. Remove skillet from heat, cool. From the resulting minced beetroot, form oblong sausages, flatten slightly, breaded in semolina and fry beetroot cutlets in vegetable oil.

Recipe #2

800 g beets

2 cloves of garlic

1 tsp salt

100 g semolina

60 ml. vegetable oil.

Cooking order:

Boil beets or bake in the oven.

Wash and peel the beets, grate on a coarse grater. Finely chop the garlic.

Combine beets and garlic, beat in eggs, salt. Then add semolina and mix.

Leave for a while until the semolina swells.

Fry the formed beetroot cutlets in a preheated pan on each side.

Recipe #3

500 g beets

50 gr. decoys

Peel the beets, cut into cubes, pour a little water so that the beets barely hide, and put to boil. Can be lightly salted. Mash the prepared beets with a fork or blender, add semolina and mix. After that, allow the mass to cool to room temperature. Now take and beat the eggs in a steep foam. Then enter into the cooled mass of beets and semolina.

Shape the beetroot patties with a spoon and place on a hot frying pan with oil, bake until done.

This beetroot is well suited for baby food, as it does not contain spicy additives.

How to cook delicious meatballs

How to cook beetroot cutlets at home. Recipe with step by step photo and video instructions. Cooking quickly and with pleasure. Bon appetit!

40 min

150 kcal

5/5 (2)

Those who have known and loved beetroot cutlets for a long time, the most delicious recipe is probably attributed to distant childhood and mother's or grandmother's skillful hands.
But do not think that beetroot cutlets are not as relevant today as they used to be. Just set a goal to cook vegetable cutlets, beetroot and others, and recipes - of course, the best ones - are not difficult to find today.
So, meet, before you are the stars of the lenten menu - beetroot cutlets.

What you need to know before cooking

Kitchen appliances: grater and frying pan.

Ingredients:

How to choose and prepare the right ingredients:

• Beets must first be boiled or baked. You can do this the night before so it has time to cool down.
• Ground ginger will spice up the beetroot cutlets, but you can use any other seasoning you like.
• Choose good quality semolina, because how it swells depends on whether the cutlets will keep their shape.

Cooking sequence

video recipe

There is nothing more rewarding than following a good example. Use the tips that you will see in this video, and you will have no equal in cooking beetroot cutlets.

cooking secrets

• Do not worry that without eggs, cutlets will fall apart when frying - semolina will hold them together no worse than an egg mixture.
• If too much liquid is released when grinding beets, squeeze it through a colander, and mix the resulting sauce with sour cream or yogurt - you get a kind of beetroot sauce.
• If you do not have semolina, you can replace it with flour, but in this case you yourself will have to monitor the consistency of the minced meat.

During fasting, beet cutlets can be served as a standalone meal, and on ordinary days - as a side dish. Fill these cutlets with sour cream or cottage cheese, and you get a real meal.

Cooking options for cutlets:

• more than once they came to the aid of fasting housewives. Indeed, there is nothing easier than turning vegetables lying around in the pantry into a culinary masterpiece. In addition to beetroot, you can also cook, which should please even those who are not used to eating these vegetables in their usual form. will become quite a satisfying dish on your table, especially if you add 1-2 potatoes to the minced meat.
• My grandmother loved to cook. Just imagine: the zucchini, still hot from the sun, turns into delicious crispy cutlets. And if the ever-hungry crowd of grandchildren could not be fed with zucchini alone, granny added a little meat to the recipe and cooked.
• They have a rather refined taste, as well. You can not only cook them for your family in fasting, but also safely offer guests for testing.
• useful for those who are limited in eating meat, but need a lot of protein.
• Meat-eaters were lucky no less. At their complete disposal

Beets are a wonderful vegetable.

From it you can cook a lot of different, tasty and interesting dishes.

It contains many vitamins and minerals.

Therefore, it is very important that this vegetable is present in our diet.

Without beets, it is impossible to cook borscht or beetroot soup. In addition, delicious salads and snacks are prepared from it.

Today we will tell you how to cook beetroot cutlets. It is not only useful, but also very tasty.

Beet cutlets - the basic principles of cooking

Properly cooked cutlets will become a favorite dish even for those who do not follow diets. There are many recipes for beetroot cutlets. By adding different ingredients, you can choose for yourself exactly the recipe that will suit your taste.

Cutlets are prepared both from boiled or baked, and from raw beets. The vegetable is boiled in its skin, then cooled and peeled. Boiled or raw beets are finely rubbed or crushed with a blender.

To keep the cutlets in shape, breadcrumbs, semolina, flour or eggs are added to the minced beetroot.

Cutlets are formed from the obtained beet mince and breaded in breadcrumbs or flour. Fry in well-heated vegetable oil until golden brown.

In addition to beets, grated cheese, cottage cheese, raisins, vegetables, nuts, prunes, etc. can be added to minced meat. You can experiment to get your own unique taste.

Recipe 1. Swedish Beetroot Cutlets

Ingredients

half a kilogram of minced meat;

ground black pepper;

150 g of beets;

two-thirds of a glass of breadcrumbs;

bulb;

sunflower oil.

Cooking method

1. My beets and boil until soft without peeling. Then we drain the water, and cool the vegetable and remove the thin skin from it. Coarsely three beets.

2. Finely chop the peeled onion and put it in a preheated pan with oil. Fry the onion until golden brown.

3. We combine beets with minced meat and onion fry in a bowl. Beat in an egg and add a third of a cup of breadcrumbs. Salt and pepper everything. Thoroughly mix the mince.

4. Pour the remaining crackers onto a flat plate. From the minced meat we form oblong cutlets and bread them in breadcrumbs.

5. We wipe the pan where the onion was fried with a napkin, pour oil into it and put it on medium heat. We heat up and lay out the cutlets. Fry for about four minutes on each side until lightly browned.

Recipe 2. Beet cutlets with carrots

Ingredients

300 g of beets;

sea ​​salt;

300 g carrots;

black pepper;

80 g of semolina;

half a glass of sour cream or heavy cream.

Cooking method

1. Wash vegetables and boil until soft. Drain the water, cool the carrots and beets. Peel the boiled vegetables and chop them in a blender or on a grater. Combine the vegetables in a suitable bowl, mix and season with salt.

2. Beat sour cream or cream with an egg. Gently fold the mixture into the vegetables and stir. Now pour semolina until you get minced meat from which you can make cutlets.

3. Pepper, salt, you can add a little turmeric. Knead the minced meat well and form cutlets out of it. Grease a baking sheet with oil and place the blanks on it. Send the cutlets to the oven, heated to 200 C and bake for 20 minutes. If you wish, you can sprinkle the cutlets with grated cheese.

Recipe 3. Beet cutlets with prunes

Ingredients

beets - 300 g;

pitted prunes - 100 g;

vegetable oil;

onion head;

breadcrumbs;

flour - 60 g;

Cooking method

1. Wash the beets thoroughly and boil until soft. Drain the broth, cool the vegetable and clean the thin peel.

2. We clean the onion, chop it finely and sauté in vegetable oil until golden brown.

3. My prunes, pour boiling water over it and leave for half an hour to steam it out.

4. Finely grind the beets, drain the liquid and squeeze the vegetable slightly. Add the fried onion to the beets, beat in the egg, add the flour and salt. Mix the mince well.

5. Drain the infusion from the prunes, lightly dry the dried fruit on a napkin and cut into strips.

6. We form a cake from the beetroot mass, put chopped prunes in the middle and connect the edges. We bread the resulting cutlet in breadcrumbs and fry in well-heated vegetable oil over medium heat. Serve cutlets with sauce or sour cream.

Recipe 4. Beet cutlets with minced meat and potatoes

Ingredients

200 g mixed or chicken mince;

200 g potatoes;

black pepper;

200 g of beets;

bulb;

Cooking method

1. Wash beets and potato tubers and boil separately, without peeling, until soft. Drain water from vegetables and set aside. Peel and chop potatoes and beets in a food processor or grate.

2. Combine minced meat with grated vegetables, add finely chopped onion to them and beat in an egg. Pepper, salt and knead thoroughly with your hands until smooth.

3. With wet hands, form small oval-shaped cutlets and place on a baking sheet, brushing it with oil. Send a baking sheet with cutlets in the oven for forty minutes. Bake at a temperature of 200 C. Serve cutlets with a side dish of vegetables or rice.

Recipe 5. Beet cutlets with cabbage

Ingredients

cabbage - half a kilogram;

bread - 100 g;

black pepper;

potatoes - three tubers;

parsley and dill - 10 g each;

two large beets;

three bulbs;

Cooking method

1. Dip the cabbage into boiling water and boil it slightly. Then take out, cool slightly and squeeze.

2. Soak the bread in milk for half an hour.

3. Wash beets and potatoes well with a brush and boil until soft. Then we cool the vegetables and clean them.

4. We clean the onion and cut it into large pieces. We pass all prepared products through a meat grinder. Bread, before grinding in a meat grinder, squeeze lightly. Salt and pepper the resulting minced meat.

5. Lightly beat the egg with a fork and add it to the minced meat. We also send finely chopped greens here. Mix the minced meat well with your hands until smooth. If the mass is not thick enough, add flour.

6. We make small cutlets from the minced meat and fry them in well-heated oil over medium heat. Serve cutlets with vegetable salad or side dish.

Recipe 6. Beet cutlets with nuts

Ingredients

two small beets;

breadcrumbs;

one carrot;

sugar - 10 g;

walnuts - 100 g;

lean crackers - 50 g;

refined sunflower oil.

Cooking method

1. Peel the apple, carrot and beetroot. Chop fruits and vegetables into small pieces. Put everything in a deep bowl and add sugar and salt. Stir and leave for a while until the juice stands out.

2. Place crackers and nuts in a blender container and grind everything into crumbs. Squeeze out the mixture of vegetables and apple and combine with a crumb of crackers and nuts. Gradually add the squeezed juice and knead the minced meat. It should be quite dense and keep its shape.

3. Form cutlets from the minced meat. Bread them in breadcrumbs and fry in boiling vegetable oil until golden brown on both sides. Then twist the fire, cover with a lid and simmer for ten minutes over low heat. Serve the cutlets either hot or cold.

Recipe 7. Beet cutlets with rice

Ingredients

boiled beets - 200 g;

lemon juice;

raw potatoes - 150 g;

cheese - 50 g;

black pepper;

boiled rice - 100 g;

clove of garlic;

flour - 30 g;

Cooking method

1. Pre-boil and cool the beets. Peel raw potatoes and boiled beets and pass through a meat grinder or finely rub. We shift everything into a deep bowl.

2. Knead the cheese with a fork and add it to the vegetable mass. Rinse rice until clean water and boil, following the instructions on the package. Then we throw the cereal on a sieve, cool it and add it to the vegetable mass.

3. Drive an egg into the mixture, add flour, pepper, salt, pour in a teaspoon of lemon juice and knead the minced meat well. We leave it alone for half an hour.

4. Preheat the oven to 200 C. Cover the baking sheet with baking paper. With wet hands form patties and bake them for 20 minutes until golden brown. Serve cutlets with sour cream, sauce or horseradish.

Recipe 8. Beet cutlets with raisins

Ingredients

four beets;

white sauce - 30 ml;

raisins - 30 g;

cottage cheese - 125 g;

some milk;

butter;

semolina - 70 g;

sugar - 15 g;

fine salt.

Cooking method

1. We wash the beets with a brush under running water, then boil it until soft, cool and clean. Then grind the vegetable into large chips. We shift the chopped beets into a saucepan, pour in half a glass of milk and simmer over low heat for about ten minutes.

2. Pour semolina into the saucepan, mix and cook for another quarter of an hour, stirring constantly. Turn off the fire and cool the mass to a warm state.

3. My raisins, pour hot water and leave for half an hour to swell. Then we drain the infusion, and dry the raisins on a napkin. Add raisins to minced meat.

4. Grind cottage cheese through a sieve and put it in minced meat. Here we drive in the egg and add sugar. Thoroughly knead everything and form cutlets from the resulting mass. Roll them in flour or breadcrumbs.

5. Heat the oil in a cast iron pan and fry the cutlets in it until golden brown. Serve ready cutlets with vegetable salad or side dish.

Recipe 9. Beet and liver cutlets

Ingredients

four large beets;

semolina - 60 g;

liver - 400 g;

butter - 50 g;

garlic - clove;

milk - 50 ml;

cottage cheese - a glass;

breadcrumbs or flour - 50 g;

bulb;

two eggs;

sour cream - half a glass;

dried fruits - half a glass.

Cooking method

1. Wash the beets well with a brush and boil until soft. We cool the vegetable, clean it and grind it in a blender or finely three. We leave for a while so that she starts up the juice.

2. My liver, cut off the films and veins. Cut it into pieces and grind into minced meat.

3. We wash the dried fruits and boil them in milk, then pour in the semolina and continue to cook over low heat. Cool the porridge and combine it with squeezed beets and minced liver.

4. Finely chop the onion and add to the minced meat. Salt it and pepper it.

5. We grind the cottage cheese through a sieve and put it in minced meat. We mix everything well. Form cutlets with wet hands and coat them in flour or breadcrumbs. We spread the blanks on a baking sheet covered with parchment and bake in the oven for forty minutes.

Leave the crushed raw or boiled beets for a while, then drain the juice that has stood out and squeeze it well.

Pour the juice from the beets into the minced meat if it turned out dry.

If the stuffing turned out to be watery, you can add breadcrumbs, semolina or flour to it.

Beet cutlets can not only be fried, but also baked in the oven, which will make them not so fat.