Second courses 

Meat cutlets with steamed wheat grits. Millet porridge and greens cutlets

In times of crisis, I would like to save a little on food, but so that our body receives the necessary useful elements. A way out in this situation can be cutlets from cereals - oatmeal, buckwheat, millet.

In addition, cutlets from cereals, this is also lean dishes, which is relevant for fasting people.

Groats cutlets - simple and hearty meals and today we will consider 3 recipes for these delicious cutlets.

Minced oat and potato cutlets

Required products:

  • 100 g cheese "Suluguni"
  • 100 g oatmeal
  • 1 egg, without it
  • 100 g mashed potatoes (or 2-3 raw potatoes)
  • salt, pepper to taste
  • breadcrumbs

Prepare like this:

1. Fill the oatmeal with water and boil for 3 minutes, then grind in a blender. Add the egg, mix everything.


2.Mix the cheese with the flakes and mashed potatoes, salt and pepper, mix well.


3. With hands soaked in water, form cutlets, breaded in breadcrumbs.

4. In a frying pan with heated oil, fry the cutlets over low heat, covered, for 5 minutes on each side.

Buckwheat cutlets


Required products:

  • 200 g buckwheat
  • 400 g water
  • 1 boiled potato
  • 1 onion
  • 1 egg, without it
  • 30 g semolina
  • salt pepper
  • 2 cloves of garlic

Prepare like this:

1. Boil buckwheat in water, the proportion of water and buckwheat is 2: 1.


2. Cut the boiled potatoes.

3. Fry chopped onions. Chop the garlic.


4. All products are mixed and kneaded with a crush or interrupted in a blender, add an egg, semolina, salt and pepper. Stir, if the mixture is thin, add more semolina. Let stand to swell the semolina.


5. Warm up vegetable oil 1 tbsp.

6. Form the patties, bread in breadcrumbs and fry in a pan.


At the beginning, over high heat, so that the crust grasps, and then reduce the heat. Fry on both sides.


Serve with sour cream.

Again, champignon mushrooms can be added if desired. Fry chopped mushrooms with onions, and mix all the ingredients for cutlets in a blender.

Millet meatballs - delicious


Required products:

  • 100 g millet
  • 300 ml milk
  • 1 tbsp Sahara
  • 1/4 tsp Sahara
  • 30 g rusks
  • 2 tbsp sour cream
  • vegetable oil for frying

Prepare like this:

1.Wash the millet in warm water.

2. Boil milk, salt and add sugar, millet and mix everything.


Cook, stirring occasionally for 25 minutes. Then cover with a lid, remove from heat and wrap.


3. After chilling, making meatballs, first breading in breadcrumbs, and then frying in vegetable oil, on both sides.


Serve with sour cream.

But I didn't get off with one porridge - I had to rake out the freezer stocks, and there I had 200 grams minced meat, of course, store-bought (where am I, lazy, to 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 spoons, in simple words - "by eye"
  • Vegetable oil for frying.

I will not tell you how to cook wheat porridge - even a novice housewife will be able to put the washed wheat groats into boiling water and bring the whole thing to readiness, in the end, filling with butter. I can only say that this very 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 pepper.

Then, seeing that the mixture turned out to be some kind of liquid, I decided to correct the situation with flour, added it as always - "by eye", mixed until a soft mass, sticking to the hands, was obtained. From this very mass, she began to form cutlets - she laid it out in flour with a spoon, gently rolled it and gave it the desired shape.

The resulting cutlets were laid out on a hot and greased sunflower oil frying pan, fried on both sides.

It turned out incredible tasty dish, which my peasants diminished in just a few minutes, and this despite the fact that none of them before that was delighted with cutlets. Well, I was glad that I managed to save the remnants of the porridge, which, if not for my "wheat workers", would face a very bad fate.


As you know, cutlets are prepared not only from meat or minced fish but also vegetables. For this culinary product, cereals are also quite suitable, from which we usually cook porridge 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 vegetable mince different cereals allows you to change the taste, creating all new versions of this tasty and healthy product, which we call cutlets.

Cereal cutlets are used both in a regular diet and in a 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 everyone 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, we will listen to the advice of experienced chefs this time too.

- Cutlets, meatballs are made from viscous and pureed cereals (millet, rice, wheat, semolina ...). Cereals are boiled in a mixture of water and milk or in water. The porridge is cooled to 60-70 degrees, eggs, salt are introduced, mixed, cutlets or meatballs 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, based on 5 servings, you need to take 200 g of cereals (millet, buckwheat, rolled oats, 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, 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 in pure milk, adding all the other ingredients.

If you cook cutlets from cereals for lean nutrition, then use vegetable oil instead of butter. And instead of eggs for fastening the minced meat, you can add a couple of spoons potato starch or .

If you have any left and you don’t want to eat it, do not rush to throw it in the trash can. Just cook delicious and healthy cutlets by adding the missing components 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 have 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 minced boiled meat mixed with fried in butter onions and beaten egg, season with salt. Form cutlets, roll them in breadcrumbs and fry in butter.

In the same way, you can make 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 buckwheat porridge, cool it. Fry a few dry mushrooms with onion, 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 porridge, make cutlets, each of which immediately roll in protein, then in breadcrumbs. Fry in vegetable oil. Serve with anyone green salad.

Such cutlets can also be made from millet groats.

Instead of dried mushrooms you can also use fresh ones, for example, the same champignons, oyster mushrooms, as well as forest mushrooms.

Rice cutlets with mushrooms

Would need: 1 cup rice, 2-3 dry mushrooms, ¼ cup flour, 2 eggs, 1 onion, 3 tbsp. tablespoons of oil, salt to taste.

Boil a glass of rice, drain the water.

Boil a few dry mushrooms separately, drain the water, chop the mushrooms finely and lightly fry with a finely chopped onion. Mix rice with flour, eggs. Divide into 8-10 pieces, give them an oval shape with raised edges in the form of a boat and put the mushroom filling inside, pinch the edges, cook in oil for 10 minutes.

Buckwheat and pea cutlets

Would need: 1/2 cup each buckwheat and dried peas, 1 large onion, 3 cloves of garlic, 1 egg, 2 tbsp. tablespoons of bread crumbs, 1 teaspoon of chopped parsley. Besides , tomato sauce, refined vegetable oil, allspice and salt to taste.

Boil separately buckwheat and peas. Stir and chop until puree. Add finely chopped onion, parsley, minced garlic, egg, salt, allspice.

Form from minced meat, roll them in bread crumbs and fry in oil. Serve cutlets with tomato sauce.

No less a good combination any other cereals (for example, millet, pearl barley or rice) will give - not only with peas, but also with beans.

Millet cutlets with carrots

Would need: 1.5 cups millet groats, 5-6 carrots, 5 tbsp. tablespoons of butter, 2 eggs, 3 tbsp. tablespoons of crackers, 4 glasses 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 dishes with a lid and put the carrots to simmer until tender.

Put the finished carrots in a sieve, drain the liquid, chop, combine with viscous hot ready-made millet porridge, add the eggs and mix everything well. Ready mass divide into cutlets, roll in breadcrumbs and fry in a pan with butter.

Drizzle or serve before serving milk sauce or sour cream.

Oatmeal cutlets

Would need: 2 cups oatmeal, 1 cup chicken broth, 1 egg, onion or garlic, salt, black pepper, to taste, vegetable oil (for frying).

Fill chicken broth cereals... Let it swell a little (15-20 minutes).

Add egg, finely chopped onion or garlic. It can be fried without breading, or it can be breaded in flour or breadcrumbs.

Rice cutlets with cheese

Based on 1 serving you will need: 50 g of rice, 200 ml of water, 1/5 of an egg, 30 g of cheese, 8 g of butter, 8 g of wheat rusks.

Cook in salted water, in which you first put butter. Cool the finished rice, add grated cheese, eggs to it and mix. Form cutlets from the resulting mass, breaded 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 of cod, ½ cup of pearl barley, ¼ part of a medium head of cabbage, ½ cup of milk, 2 tbsp. tablespoons of butter, salt to taste.

Pass the cod fillet through a meat grinder along with the cabbage.

Rinse pearl barley, soak for 1-2 hours in water, mix with prepared minced meat, add butter, milk, salt. Mix the mass, leave for 40-50 minutes, pass through a 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 minced meat cutlets, and instead of pearl barley, use any other (barley, wheat, buckwheat, etc.)

In recent years, the range of products for vegetarians has grown significantly, facilitated by the growth of specialized vegetarian shops and cafes. On, which took place on October 1-2, 2016, a wide variety of them were presented. Very often on sale one could see ready-made products for vegetarians - sausages, sausages and semi-finished products, in general, everything is like for "ordinary" people :) At the heart of all this variety is wheat, soy and pea protein. That is, everything ingenious is simple, and if we wish, we can cook something similar in our kitchen. With soy, of course, it's more difficult, since this is. But peas and wheat can do us a good service in this matter. I was very interested in this topic, so I want to start a series of recipes codenamed "Home vegetarian sausage", The first course will be simple to perform wheat porridge cutlets.

As the name implies, 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 quick. So the ingredients:

  • Wheat groats;
  • salt;
  • garlic;
  • spices: ground black pepper, dry ground ginger (other spicy ones can be used);
  • frying oil, best ghee ghee.
  • bread crumbs or semolina.

We wash the wheat groats, soak, if desired, for several hours (as is customary with cereals), and cook until they are thick enough (therefore, add a little water when cooking), if there is time, let it stand, so it will become thicker, excess moisture is 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 on your taste. Wheat porridge does not have a pronounced taste at all, so I advise you to add more spices. Be sure to try the future cutlets, they should be spicy enough, after cooking, their taste will be just right.

After that, we form small patties with a thickness of 1 to 2 cm with our hands, slightly roll them in bread crumbs or semolina, then fry in a pan using ghee. It can be applied with a special silicone brush to keep the oil layer small.

Groats cutlets - cooking options.

Groats cutlets are tasty and unusual.

As well as vegetable cutlets great option lighter in comparison with meat cutlets are cutlets made from various cereals. You can make such cutlets from buckwheat, rice, pearl barley and other cereals, and we will tell you how this is done.

Interestingly, because of the similarity in taste to meat cutlets, some cereal cutlets are called "fake", and sometimes even meat-eaters cannot distinguish them from meat cutlets... This is especially true for buckwheat cutlets.

Like vegetable cutlets, cereal cutlets can become great alternative meat, because cereals are one of the most useful products, which should be regularly eaten by everyone who looks after their beauty, figure, well-being and health. The main advantages of cereal cutlets are that they are light and relate to dietary meals, as well as quick and easy preparation of such patties. It will take much less time to cook cutlets from cereals than in the case of meat cutlets.

Cereals from which you can cook cutlets are rice, buckwheat, millet, oatmeal (rolled oats), barley. Naturally, there are a lot of options for cereal cutlets, and everyone will find something that will surely interest you. For example, oatmeal cutlets are very tasty and appetizing.

Recipe for making oatmeal cutlets (rolled oats).

You will need:

2 cups oatmeal
1 glass of chicken stock
1 egg,
garlic / onion,
vegetable oil,
herbs,
pepper,
salt.

How to cook oatmeal cutlets.

Pour the broth over the oatmeal, leave for 15-20 minutes to swell, then beat in an egg, put finely chopped onion or garlic. Form cutlets from the resulting mass. You can fry such cutlets without breading, but if desired, they can be breaded in breadcrumbs or flour.

By adding various spices and herbs, the taste of these cutlets can be varied. Cooking pearl barley cutlets will be just as simple and quick.

The recipe for pearl barley cutlets.

You will need:

100 g of pearl barley,
50 g flour and vegetable oil,
1 onion
black pepper,
salt.

How to cook pearl barley cutlets.

Rinse and boil until tender pearl barley, twist it in a meat grinder, salt, pepper, mix with seasonings and finely chopped onions. Form small cutlets, breaded in flour and fry in vegetable oil until browning.

Highly delicious cutlets can be made with rice.

Recipe for cooking rice cutlets with mushrooms

You will need:

2-3 dry mushrooms,
1 glass of rice
2 eggs,
¼ glasses of flour,
1 onion
3 tbsp oils.

How to cook rice cakes with mushrooms.

Boil rice until cooked. Boil the mushrooms separately, drain the water, finely chop the mushrooms and onions, fry together. Stir in the rice and flour, and beat in the eggs as well. Form cutlets from the rice mass, and put the mushrooms and onions inside in the form of a surprise filling. Cook rice patties in a skillet with butter on both sides until browned.

In almost the same way, you can cook buckwheat cutlets with mushrooms.

Recipe for cooking buckwheat cutlets with mushrooms.

You will need:

200 g buckwheat,
50 g white bread
4 eggs,
2-3 dry mushrooms,
1 onion
breadcrumbs,
milk.

How to cook buckwheat and mushroom cutlets.

Soak the bread in milk. Boil porridge from buckwheat in water, let cool. Fry the pre-soaked mushrooms with onions, finely chopping. Combine buckwheat with mushrooms and onions, pressed bread, egg yolks, mix. Dip the cutlets formed from the mass in protein, breaded in breadcrumbs, put in a pan with heated oil and fry until browned.

In the same way, you can cook millet cutlets.

Try to cook healthy and tasty cutlets from cereals and their taste, lightness and appetizing will surely please you

"Interesting" cutlets with barley grits

Would need:

50 g dill
50 g parsley
4 eggs
1 head of onion
1 carrot
3 tbsp. l. barley grits
sour cream
salt

Preparation:

Twist the peeled onions in a meat grinder, grate the carrots, combine with the onions, beat in eggs, add barley, add chopped herbs and salt, mix well.

Moisten your hands in water, form small cutlets, preheat the oven to 250 degrees.

Cook cutlets with barley grits "Interesting", put on a baking sheet, for 10-15 minutes, serve with sour cream.

Buckwheat-mushroom lean cutlets.

Would need:

800 g champignons or oyster mushrooms
2 glasses of water
2-3 onions
1 cup dry buckwheat
greens
breadcrumbs
vegetable oil
pepper
salt

Preparation:

To cook buckwheat porridge, salt and mix, after cooking, keeping it wrapped in a terry towel for about 15 minutes.

Rinse and cut mushrooms into slices, finely chop the onion, chop the herbs.

Pan with vegetable oil heat, fry the onion on it for about 5 minutes, add mushrooms to the onion, fry for another 15 minutes, pepper and salt, let it cool, chop in a blender or twist in a meat grinder.

Add buckwheat porridge, herbs to the mushrooms, mix, mold cutlets with hands soaked in water, bread them in breadcrumbs and fry the buckwheat-mushroom lean cutlets in a pan with vegetable oil.

After frying buckwheat-mushroom lean cutlets on both sides until golden brown, bring them, covered with a lid, until cooked for 5 minutes

Lean cutlets "Heavenly manna".

Would need:

4 onions
1 carrot
3 tbsp. l. flour
3 tbsp. l. semolina
greens
allspice
Bay leaf
salt

Preparation:

Peel, finely chop the onion (set aside one onion), fry until browning, remove from the stove, mix with semolina, flour, form cutlets from the resulting mass, bread them in flour and fry on both sides.

Peel the set aside onion and carrots, chop, put on the fried cutlets, fry for a couple of minutes, add water (enough to cover ¾ cutlets), add salt, add chopped herbs and spices, simmer for 10 minutes, covered with a lid.

Lean Heavenly Manna cutlets are served with any side dishes.