- Beet roasted or baked - 200-250 Grams (1 large)
- Semolina - 3 Art. spoons
- Walnuts - 4 pieces
- Salt - 2 Pinches (to taste)
- Dry spices - 1-2 Pinch (your favorite)
- Vegetable oil - 5-6 Art. spoons (2 tablespoons - for cutlet mass, the rest - for frying cutlets)
Fasting? This light and pleasant dish will add variety to your menu during the fast. The recipe for making lean beetroot cutlets is quite simple. Even my mother-in-law, who is not a very big fan of cooking, is happy to use this recipe. Try and you cook the cutlets from beets, and I'll tell you how: 1. We clean the prepared beets and rub on the grater or twist through the meat grinder. 2. Clear walnuts and grind them. You can completely into the flour, or you can just crush it with a rolling pin or chop it with a knife. 3. Add to the beetroot nuts, salt, seasonings and at the end semolina. Mix well. The amount of manga depends on how juicy you have beets. 4. Preheat in a warm frying pan with 2 tablespoons of vegetable oil, the resulting mass. It should not boil in a frying pan! but should be hot enough. 5. When the cutlet mass thickens, remove it from the plate and cool it. 6. We form cutlets. Dip them in semolina or biscuits and fry in vegetable oil until crisp. That's all :) These cutlets are perfectly combined with any garnish. A great hot dish for those who keep fasting. Bon Appetit!
Servings: 1-2