Vegetable side dish for meatballs. What is the best side dish to serve with meatballs? What are cutlets better with?

Any cutlets must be served with a side dish. Otherwise, the dish will be inferior and, one might say, incomplete. But what to cook for a side dish for cutlets? There are a huge number of garnish recipes, but, unfortunately, not all of them will be a suitable option for our cutlets.

The side dish can be boiled, fried, stewed and baked. The method of heat treatment of the product in this case depends solely on the method of cooking cutlets. If it was steamed, then the side dish should be dietary and not heavy on the stomach. All the ingredients of the dish should be well combined, excluding ridiculous combinations.

Recipe step by step

There are a huge number of different garnish recipes for meatballs. We will consider one of them later in the article.

Mashed potatoes and turnips

Cooking steps:

First we need to prepare our vegetables. We clean them from the peel;
In separate containers over medium heat, cook chopped turnips and potatoes. After twenty minutes, the ingredients can be removed from the heat and the water drained;
Using home appliances, a blender or an ordinary meat grinder, or you can just crush, you need to create mashed potatoes and turnips;
Add cream, onion and spices to the resulting composition and beat again until smooth. Ready!

vegetable garnish

You can cook a lot of things from vegetables for cutlets. We will consider one of the recipes later in the article.

Vegetables baked in a sleeve

Ingredients:

onions - 2 pieces of medium size;
potatoes - 3 pieces of medium size;
carrots - 2 pieces of medium size;
bell pepper - 2 pieces of medium size;
broccoli - 0.2 kg;
beans - 0.15 kg;
cauliflower - 0.2 kg;
canned corn - 0.25 kg;
bouillon cube "Mivina" - 4 pcs.

Cooking time: about two hours.

Calorie vegetable side dish: 43 kcal / 100 g.

Cooking steps:

Peel the onion from the peel and cut it into small pieces;
After cleaning the carrots, it should be cut into large rings;
Bulgarian pepper is also cut into large slices;
Broccoli and cauliflower should not be cut with a knife. It is recommended to carefully break off pieces of cabbage and put in a separate container;
Potatoes after peeling are also cut into large pieces;
And finally, open the jar of corn and add the canned vegetables to the container. Moreover, the juice from the jar should not be thrown away, it will come in handy in the future;
Add Mivina cubes to the corn brine and heat the resulting composition a little;
We pour all the vegetables into a baking sleeve and put them on a baking sheet in the oven;
We tie the sleeve and pierce several holes on top for air to escape;
We set the oven temperature to 160-180 degrees and wait for the vegetables to boil. Then leave the dish to stew over low heat for another hour. Ready! A bright and healthy dish on your table!

Zucchini for chicken cutlets

Zucchini goes great with chicken cutlets. Because they are very useful and at the same time help to improve the functioning of the digestive system.

Ingredients:

zucchini - 3 pieces of medium size;
zest from one lemon;
garlic - 3 cloves;
sunflower oil - 50 g;
chicken eggs - 3 pcs;
greens - 0.15 kg.

Calorie squash side dish: 88 kcal / 100 g.

Cooking steps:

To begin with, it is recommended to make a small composition of the marinade. To do this, you need to finely ferment the garlic and fresh herbs. Mix everything with lemon zest and leave to infuse in a separate bowl;
Green zucchini are cut into circles at least 0.5 cm thick;
Eggs and salt are beaten until smooth;
Next, a frying pan with sunflower oil is heated. Mugs of zucchini are laid out on it, which were previously dipped in eggs. The latter prevent the oil from being absorbed into the vegetables. Fry the zucchini until golden brown;
Still hot zucchini, which are laid out on a plate, are instantly sprinkled with a mixture of greens and zest. So the dish is completely saturated with a pleasant aroma. Ready!

Garnish for Kiev cutlets

Ingredients:

potatoes - 6-8 pieces of medium size;
parsley - 0.15 kg;
garlic - 2-3 cloves;
lemon - 1 piece of medium size;
olive oil - 50 gr;
spices - red pepper.

Cooking time: about an hour.

Calorie side dish: 100 kcal / 100 g.

Cooking steps:

- a gourmet dish that you need to be able to cook. We will tell you how to cook this unusual appetizer.

How to cook a healthy steamed cod fillet in a slow cooker.

For dessert, make a cake. And even if there are no eggs - it does not matter, we offer you in which they are not required.

Potatoes for fish cutlets

Ingredients:

potatoes - 1 kg;
milk - 1 glass;
butter - 0.05 kg;
dill - 0.1 kg;
paprika and salt to taste.

Cooking time: no more than forty minutes.

Calorie content of potato side dish: 84 kcal / 100 g.

Cooking steps:

Peel the potatoes from the skin and cut it into small pieces;
Pour the potatoes with milk, put the butter and put on medium heat;
As soon as the potatoes boil, reduce the heat slightly and cook, stirring gently, for another ten minutes;
When the potatoes become soft, add paprika and salt to taste;
We knock everything down with a blender or just push it with a pusher;
Sprinkle with a little herbs before serving. Ready!

Delicious rice for liver cutlets

Ingredients:

rice - 0.4 kg;
onion - 1 piece of medium size;
fresh-frozen green peas - 0.1 kg;
fresh-frozen green beans - 0.1 kg;
broccoli - 0.1 kg;
garlic - 2-3 cloves;
lemon - 1 pc;
spices - black pepper.

Cooking time: no more than an hour.

Calorie rice side dish: 98.8 kcal / 100 g.

Cooking steps:

Boil the rice until half cooked over medium heat, drain the water and let it cool slightly;
Remove the peel from the onion and thoroughly wash everything under water;
Onion cut into small pieces;
We cut the beans with a knife, and break off the broccoli with our hands;
We put the saucepan on the fire and heat the sunflower oil (if desired, you can also use olive oil). Then add the onion and fry until soft. In time, it will take no more than five minutes;
Now you can add all the other vegetables and then fry everything for 5-7 minutes;
Pour the previously cooked rice into the pan and mix everything thoroughly;
Add salt and ground black pepper to taste. The dish will turn out fragrant and perfumed;
Peel the garlic and finely grate it, you can also chop it. Everything is at your discretion, and we send it to the dish;
Further, it is recommended to stew rice with vegetables for three minutes. Let the dish brew under the lid for five minutes and you're done!

Important! To get a richer taste, you can season the rice with lemon juice.

in the process of decorating a dish, before serving, it is important to ensure that ingredients of the same color are not nearby. It is necessary to take into account the contrast of products, then the dish will look more colorful and appetizing;
You can decorate your dish with green lettuce or cabbage leaves. It is not only useful, but also very tasty. If desired, they can be painted pink if a little (about five minutes) is held in beet juice;
for each dish and snack, it is recommended to put a separate spoon, fork, tongs or knife;
do not cover with a lid during frying or carcass vegetables that have a pungent or sugary odor. Thus, they are slightly exhaled, and the specific aroma and bitterness is eliminated;
the use of beans, peas and lentils is very beneficial. Since these legumes have a special nutritional value, having a huge amount of proteins that are so necessary for our body;
fresh vegetables and fruits before cutting, I advise you to wash them thoroughly under cold running water;
the aroma of parsley will become more saturated if, before serving, it is washed not under cold, but under warm water;
side dishes combining vegetables and cereals are served on the table exclusively hot;
potatoes that are cooked in their skins are recommended to be put in freshly boiled and lightly salted water. So it will retain more micronutrients;
garlic not only has a special taste, but also has an antibacterial effect. It contains a special substance - phytoncide, which is able to destroy various bacteria in our body;
so that the potatoes in their skins do not burst during cooking, add a little vinegar to the water;
so that half of the onion, which did not have to be used in the process of creating the dish, does not disappear, it is recommended to treat the cut point with sunflower oil;
any side dish will become much tastier when cooked in broth;
the serving temperature of the side dish and, for example, cutlets, should be the same. Otherwise, you will just spoil the taste of the dish. Moreover, vegetable side dishes must be served hot.

If you decide to cook something tasty for a meat or fish cutlet, then our article with step-by-step instructions for preparing side dishes will definitely come in handy. Here are interesting recipes with the simplest ingredients that can be found in any home. Bon appetit!

Meat goes well with vegetables. For example, zucchini - it can make a light and healthy lunch. It remains only to cook it correctly.

Cooking does not require much time and effort. Let's start:

Peel the zucchini and cut into slices half a centimeter thick.
Grind the zest, herbs and garlic, mix everything well.
Whisk the eggs in a bowl along with the salt.
Heat oil in a frying pan. Dip each circle in the eggs and fry on both sides until golden brown.
Arrange on a flat plate in a single layer, sprinkle with the spice mixture.
Lay the next batch of fried zucchini on top, and season in the same way.

From the heat, the lemon-garlic mixture will give all its flavor to the vegetables and give them a spicy taste. Suitable for beef or pork cutlet. Good cold and warm.

For this recipe, use only young zucchini that don't need to be seeded.

Lentil garnish

This option can be a great addition to chicken cutlets. Prepare the following ingredients:

Lentils - 400 g.
Carrots - 2 pcs.
Onion - 2 pcs.
Butter - 1 tbsp. l.
Vegetable oil - 3 tbsp. l.
Spices to taste.

Let's start cooking:

Rinse the lentils, cover with water and put on fire. Cooking time depends on the type of cereal. Salt after boiling. Remove from stove when it is almost done.
Drain the water, but not all - leave about half a glass.
Cut carrots into strips, onions into half rings.
Fry the vegetables in a pan with vegetable oil and butter.
Add lentils with water to the same place and simmer for 5 minutes with the lid closed over low heat.

Now you can add spices, chopped garlic - if you wish, chopped greens to the finished side dish. Instead of lentils, you can use peas or beans.

When choosing a side dish, it is important to get a harmonious combination of products. So, liver cutlets go well with cereals, especially with rice. For fish, you can cook a stew of stewed vegetables - cabbage, carrots with onions, tomatoes. Buckwheat can be cooked for vegetable cutlets.

A side dish is not just an additive that goes into the load to the main fish, meat or chicken dish. It helps to make any meal more useful and appetizing. A well-chosen side dish is the key to a delicious and varied lunch.

1. Boiled, poached, baked, fish cutlets and meatballs go well with mashed potatoes, boiled potatoes, rice, fresh vegetables (except for tomatoes), lettuce and other greens, stewed vegetables (a good option is stewed carrots with onions and prunes). For oily fish (mackerel, herring, salmon, trout), you can add a slice of lemon. Unsuccessful side dishes for fish dishes: pasta, most cereals (except rice), legumes.

2. Poultry dishes (chicken, duck, turkey) perfectly complemented with rice. Fresh vegetables, mashed potatoes, stewed vegetables, vegetable cutlets and pancakes (for example, zucchini, pumpkin, broccoli or carrots), most legumes (beans, lentils, green peas) are also suitable for poultry. Unwanted companions for poultry dishes are pasta and cereals.

3. Meat (beef, pork, rabbit and lamb) perfectly combined with rice, buckwheat, fresh and boiled vegetables, which help to digest animal protein more easily. It is not recommended to supplement meat dishes with pasta and potatoes.

4. Seafood dishes (squid, shrimp) served with rice, pasta (all types of pasta are suitable, as well as buckwheat and rice noodles), vegetables. An unsuccessful addition to shrimp and squid is buckwheat, millet and legumes.

Potato side dish.

Potatoes are classified as a "universal" side dish. It is in various forms of cooking - fried in various ways, boiled and mashed - is used as a side dish for a variety of dishes and snacks from meat, fish, poultry and game.

The most common combinations of garnish and main product include:

Boiled potatoes and boiled fish, fried potatoes and fried fish;

portioned fried meat dishes are served as a side dish mainly fried potatoes (in the form of sticks, straws, etc.).

Mashed potatoes are most suitable for boiled tongue, sausages, ham.

Boiled potatoes and mashed potatoes are served with boiled poultry dishes.

Vegetable side dishes.

The sweetish taste of a side dish from carrots. That is why stewed or boiled carrots are served with dishes of chickens, chickens, chopped cutlets, and boiled fish.

Green pea has a very spicy and delicate taste . It goes best with natural and chopped beef, pork, veal, lamb cutlets, boiled ham, tongue, poultry and game dishes, etc.

Stew side dishes white cabbage go well with pork and roast geese.

Boiled and fried cauliflower served with poultry dishes.

Excellent taste is good for accompaniment to gourmet poultry, game and fish dishes mushrooms.

Stewed and marinated beets It is mainly used as a side dish for fried meat dishes.

fried tomatoes- an excellent side dish for tobacco chickens and kebabs.

Boiled pods are offered as a side dish for various dishes of Oriental cuisine. green beans.

Cereal side dishes

For side dishes, crumbly cereals are mainly used. Most often, rice and buckwheat (unground kernel) are taken here.

Crumbly rice x It goes well with boiled chickens and chickens. Rice It is also the main side dish for lamb dishes.

To dishes of stewed and fried meat products, garnished with crumbly buckwheat porridge.

It should be noted that, in general, cereal side dishes are most often used for meat dishes, since they are not very suitable for the taste of fish dishes. But many people love fried carp, carp, bream served with buckwheat porridge.

Side dishes of pasta

Pasta products are also mainly taken to prepare side dishes for meat dishes.

As side dishes for the second meat dishes of pork, beef, poultry, pasta seasoned with butter, cheese, tomato puree is mainly used. Pasta is also served with minced meat cutlets.

Side dishes for cold dishes and snacks

For side dishes for snacks, mainly spicy products are used - pickles and marinades, pickled and pickled vegetables, berries, lemon slices, green olives, black olives, etc.

When choosing a side dish for cold appetizers and dishes, it should also be taken into account that the products used should be cold and that fast-cooling fats that leave an unpleasant greasy aftertaste should not be used.

What is the best side dish for cutlets

So, a side dish for cutlets (and for any other meat dish) should be vegetarian. In addition, it should not have too bright and saturated, in other words - an independent taste. And, of course, you can’t serve food that doesn’t go well together (for example, sweet fruits will not be very appropriate with fish, but just right with chicken). And one more important nuance: the more complex the main dish, the easier it should be to complement it.

Garnish for Kiev cutlets

This dish goes well with a variety of vegetables, both fresh and processed. A salad of fresh tomatoes and cucumbers, potatoes (boiled or fried), spaghetti sprinkled with cheese, baked zucchini or pumpkin, peppers stuffed with rice will be good with it. We should not forget about the traditional green peas - if not used too often, its taste will add originality to the dish.

Garnish for fish cutlets

This once-floating dish pairs amazingly well with a wide variety of appetizers, mostly vegetables. The taste of potato, carrot, cabbage and zucchini stew, green beans, fresh tomatoes and cucumbers, pickled mushrooms, lentils, rice will perfectly emphasize its taste. It is best to season the snack with lemon juice and vegetable oil, which will significantly improve its taste and help the food to digest.

Garnish for poultry cutlets

Tender and dietary chicken or turkey - what could be better? Especially if you serve them with an equally tasty and light dish. Rice (as an option - pilaf), mashed potatoes, vegetable salad are perfect for poultry cutlets. A sweet and spicy appetizer made from pineapples, olives and garlic and seasoned with mayonnaise will successfully complement them. Another terrific option is Milanese asparagus. This dish is prepared as follows: fresh asparagus is boiled for 10 minutes in salted water, chopped, mixed with grated boiled egg and cheese, seasoned with butter.-

Fish cakes are perhaps one of the most favorite dishes of both children and their parents. At the same time, there are several secrets that help to cook delicious fish fillet cutlets. And what can be better served as a side dish for fish cakes?

The simplest options

Perhaps the most common side dishes for fish cakes are considered to be:

boiled potatoes;
mashed potatoes;
fried potatoes;
buckwheat porridge;
rice porrige;
pasta.

Such dishes are quite simple to prepare, so it makes no sense to give their recipes. However, there are more complex "combinations" that should be discussed in more detail.

Buckwheat casserole

It’s worth noting right away that mushrooms are used in the recipe below. If someone is allergic to them, then this product can easily be discarded.

So take:

1 cup or 250 grams of buckwheat;
200 grams of champignons (fresh or canned);
1 carrot;
1 head of onion;
150 ml cream;
3 art. tablespoons of olive or vegetable oil;
2 tbsp. spoons of tomato paste;
100 grams of cheese;
2.5 cups or 650 ml of cold water;
spices.

Step by step recipe:

sort out buckwheat, rinse well under cold water several times;
put it in a saucepan, fill with water;
put the dishes on a strong fire, add tomato paste and salt to the pan;
bring the water to a boil, make the fire smaller;
watch the contents of the pan, as soon as the water has almost boiled away, turn off the stove;
cover the pan with a lid and let the porridge calmly absorb the rest of the water;
wash the onion, cut into medium cubes;
wash the carrots, cut in the same way;
put the prepared vegetables in a heated pan, sprinkle them with oil;
fry vegetables until fully cooked;
rinse the mushrooms well, cut the wormholes, cut into cubes;
take a baking dish (glass, ceramic);
grease its bottom with oil;
lay out buckwheat porridge;
put fried vegetables on top of it;
the very last layer is mushrooms (they can be used both fresh and fried);
pour the future casserole with cream, add spices;
grate the cheese, sprinkle the form on top;
put it in the oven for 40-45 minutes at 180°.

Get the finished casserole out of the oven and surprise your loved ones with a delicious, healthy dish.

Buckwheat casserole can be eaten as an independent dish, or as an unusual side dish.

Rice porridge with vegetables

Cooked fish cakes and do not know what to serve with them? Naturally crumbly rice and vegetables!

What you need:

250 g of rice cereal;
1 carrot;
1 onion;
1 pepper;
650 ml of cold water;
olive oil;
spices.

rinse the rice and soak it in water;
wash carrots and onions, grate them;
wash the pepper, remove the seeds, cut into thin strips;
take a pot with a thick bottom, for example, a cauldron and put it on fire;
pour oil and lay out all the vegetables;
fry them until half cooked;
add rice, water, spices to the dishes;
stir, cover with a lid, reduce the fire to a minimum;
cook the dish for 20 minutes, periodically checking how the water boils away.

Rice prepared in this way is somewhat reminiscent of vegetarian pilaf, but such a dish can be prepared a little differently.

The alternative recipe looks like this:

first, rice porridge is prepared, to which butter is necessarily added;
separately in a pan, all vegetables are fried until tender;
fried vegetables are mixed with rice porridge and served as a side dish for fish cakes.

By the way, you can add fresh tomatoes to them.

Rice is a versatile cereal that goes well with any kind of vegetable.

unusual potato

If the usual boiled potatoes are already “bored”, then you can cook an interesting dish called “boiled-fried potatoes”. To do this, boil peeled potato tubers until tender in salted water, and then simply fry it in a pan.

What other side dish can be made from potatoes? Small potato balls, which, in addition to everything, can also be with a surprise. So, boil the tubers in salted water, drain it, add milk, butter and remember the potatoes.

Add two raw eggs to it, mix. Heat the pan, pour oil on it and use a spoon to form small balls from the "crushed" mixture. Fry them on both sides until golden brown and serve.

By the way, you can “hide” cheese inside such balls, in this case they will become even more delicious.

Well, another option for cooking potatoes is stewing it together with vegetables. In this case, the list of ingredients can be easily adjusted to the needs of a particular person.

Braised green beans

Fish cakes are almost a universal dish, because even those who are on a diet can enjoy them. But in order for the extra pounds not to return to their places, the side dish in this case should also be light and healthy. Want to eat and not get better? Easily!

Take:

green string beans;
almond;
1 head of garlic;
1.5 tbsp olive oil;
spices.

What to do?
Rinse fresh beans well, cut off their tails, cut in half.

If a frozen mixture is used for cooking, then first it must be removed from the bag, transferred to a bowl and left for 20 minutes at room temperature. After that, the beans need to be washed and cut in half.

Fill a pot with water, put on fire.
Salt.
Put green beans in boiled water.
Boil for approximately 4-6 minutes.
Peel the garlic, chop 2-3 cloves.
Heat up a frying pan, pour olive oil into it.
Place the garlic in a bowl.
Lightly chop the almonds.
Add it to the garlic as soon as it gives off flavor.
Add any of your favorite spices.
Steam the nuts for a few minutes in a pan.
Drain the water from the pot in which the beans were boiled.
Add it to the almonds.
Fry the mixture over medium heat for 4-6 minutes.

When serving, the finished dish can be decorated with fresh, finely chopped herbs.

100g of asparagus beans - only 31 kcal.

Mediterranean salad on the Russian table - unusual and tasty

Tired of "heavy" side dishes and want to eat something light, but satisfying? Prepare a salad, whose birthplace is the Mediterranean, and you will not lose.

Take:

1 young zucchini or zucchini;
1 yellow bell pepper;
2-3 red tomatoes or 3-4 tomatoes;
1 head of red onion;
1 head of garlic;
200g hard cheese;
basil;
olive oil;
salt, spices.

Cooking steps:

wash all vegetables well;
peel the onion and garlic;
clean the pepper from seeds;
cut the zucchini, pepper and tomato into small cubes;
chop 2-3 cloves of garlic with a knife;
cut the onion into thin half rings;
chop the basil;
grate the cheese on a coarse grater;
combine all the ingredients in a large salad bowl, mix;
add salt, spices and refrigerate for 30-40 minutes.

It is worth noting that in the homeland such a salad is usually eaten warm. At the same time, in order to warm up the ingredients, you do not need to put the salad bowl in the microwave. It is enough to heat up 2-3 tablespoons of olive oil and fill them with cold vegetables.

Vegetarian lasagna

It is worth noting that a dish such as vegetable lasagna cannot be considered a full-fledged vegetarian recipe, since a chicken egg is used as a standard for preparing pasta sheets.

With all this, the step-by-step recipe below will be very useful for connoisseurs of tasty and healthy food who do not tolerate gastronomic excesses, but do not want to starve either.

After all, lasagna, combined with steamed fish cakes, is the perfect “duet” of taste and health.

So get ready:

7-8 sheets of lasagna;
300 g of asparagus beans;
2 Bulgarian peppers (preferably different colors, so the finished dish will become “more colorful”);
1 carrot;
180 g of hard cheese;
200 pumpkins;
250 ml cream;
cardamom;
curry;
turmeric;
a mixture of peppers;
salt;
butter;
vegetable oil.

Step by step recipe:

rinse the beans, cut in half;
wash, clean the pumpkin, cut into strips;
wash the carrots, peel, grate;
wash the pepper, cut its core and remove the seeds, cut into strips;
boil green beans in well-salted water (5 minutes);
fry carrots in a pan with olive oil until half cooked;
add pepper and pumpkin to it, pour water, add all the spices;
stew vegetables until almost completely softened;
add beans to the pan, turn off the heat.
prepare a baking dish;
grease it with butter;
put the first sheet of pasta;
put the vegetable mixture on it;
close the vegetables with the next sheet (this should be done until the stewed vegetables run out);
place the last sheet of lasagne on top of the filling;
fill the mold with cream;
cover with foil on top;
put in the oven for 30 minutes at a temperature of 190-210 °;
take out the baking dish, remove the foil;
grate the cheese on a coarse grater;
sprinkle them on a dish;
send it back to the oven to melt the cheese.

Vegetable lasagna is a delicious greeting from sunny Italy. The main advantage of such a dish is its versatility. After all, on the basis of standard pasta sheets, you can easily create many different options for lasagna.

Spaghetti with broccoli

An important digression: in order for such “pasta” to turn out not just edible, but truly exquisite, it is better to use a special paste, and not all sorts of horns and shells. In extreme cases, you can take regular spaghetti as a basis. This will help save a little, while not spoiling the taste of the "foreign" dish.

For cooking you will need:

1 pack of pasta or spaghetti;
300 g broccoli;
1 head of garlic;
1 lemon;
100 g of cheese;
0.5 tsp mustard;
0.5 tsp salt (other spices to taste);
green onions;
olive oil.

Let's start cooking:

take a deep frying pan;
pour olive oil into it, heat;
peel the garlic, crush 3 cloves with a knife, transfer them to a well-heated frying pan;
wash and chop the green onion, add it to the garlic;
wash the lemon, cut in half, squeeze the juice from one half;
wash the broccoli well, cut into small inflorescences;
add water to the pan, put broccoli in it;
season everything with spices and lemon juice;
simmer until vegetables are ready;
boil water, salt it;
put pasta or spaghetti in water;
cook either until “al dente”, that is, until half cooked, or until soft;
drain the water from the finished "pasta", add the prepared vegetables to them;
grate the cheese on a coarse grater and sprinkle it on the dish before serving.

So, do not forget that people usually appreciate not only the taste of the dish, but also the way it is served. Do not be lazy, take the time and carefully look through various culinary photos on the Internet so that tomorrow you can start creating whole "pictures" of food.

The most popular cutlets are meat and fish, each housewife prepares them in her own way, they can be hearty, high-calorie, and steamed diet. The very word "garnish" in translation from French means "to fill, decorate", it should set off the main product, enrich its aroma and taste. What side dish to cook for cutlets so that the dish is healthy and high-calorie and complements the cooked cutlets in taste.

Side dish recipes

The classic recipe is mashed potatoes, it is suitable for both meat and fish products. Required ingredients are warm milk and butter, you can add a raw beaten egg. It is important to pre-boil the potatoes and drain the water, then pour warm milk into the pan, but in no case cold, because the mashed potatoes can become bluish. Beat with a mixer and the dish is ready. It is best to eat it fresh, for this you need to calculate the preparation for all family members so that there is no left. The cooled side dish will not be so tasty and it is unlikely that your household will eat it later.

Rice is a good choice, just don't cook it like porridge. First, it is better to fry the cereal in a pan with a small amount of vegetable oil, then cook, stirring, in vegetable, meat or fish broth. Spices, salt - to taste. When the garnish is almost ready, turn off the stove, pour in a little more broth and let the dish stand under the lid for 10 minutes. Another option for cooking rice: cook, stirring constantly, until cooked - put the rice in a colander and rinse with cold running water, preferably from under the filter. Thus, the rice will not stick together in the future.

Vermicelli or pasta with butter goes well with meat cutlets. As a sauce, you can use the juice left after frying the cutlets. Option: fried onion gravy with carrots and fresh tomatoes. This is an amazing dish and easy to prepare. Simmer the mixture over low heat.

For diet cutlets - diet side dishes. Suitable young boiled potatoes, frozen vegetables, poached in boiling water for three to four minutes, and then heated with olive oil.

You can cook green beans, broccoli or cauliflower. In olive oil, fry chopped cashew nuts, sesame seeds, add hot chili peppers, add green beans. Salt - to taste, pour in a little water and simmer the side dish under the lid for five to seven minutes. Such a side dish is not only nutritious, it is suitable for those people who have poor digestion.

Fried potatoes with fried cutlets are too much of a load on the liver, but they are delicious and many people like them. The dish can be supplemented with pickled tomatoes, pickled cucumbers, sauerkraut.

A good option is buckwheat. Before starting cooking, the cereals need to be sorted out, light varieties of the product are calcined in a pan. Rinse the product, pour cold water in the ratio of "one to two". Bring to a boil, then reduce the heat, keep the pan on low heat with a lid on for 20 minutes. Salt the finished crumbly porridge, put a piece of butter. Another option to cook buckwheat porridge without difficulty: pour water into a saucepan, put cereals, salt, butter and send to the oven. No need to constantly stir, and the porridge will come by itself. This delicious side dish can be prepared easily even by an inexperienced hostess.

You can cook a complex side dish from several components, a salad of fresh vegetables will not interfere with any cutlets.

Braised cabbage is the perfect side dish. Preparing this dish is simple: the cabbage is finely chopped and placed in a saucepan, a small amount of water is added to it and everything is put on fire. After five minutes, salt, sugar and pepper are added to taste and tomato paste, then a little butter, at the end of the stew - bay leaf. In this case, you need to periodically stir the preparation. Fifteen minutes later, the dish is ready.

To avoid constant monitoring of the preparation of the side dish, the stove has a modern solution - using a multicooker for cooking, since products are initially placed in the pan, then the lid closes tightly and the time required for cooking is set. The dish turns out delicious and without much hassle. Take advantage of modern progress. Cabbage has a lot of useful trace elements and vitamins, it is one of the vital foods, so it is not only nutritious, but also healthy.

You can cook a complex side dish from several components, a salad of fresh vegetables will not interfere with any cutlets. To do this, you can use fresh zucchini, carrots, cabbage, turnips and everything that is enough for imagination and is available on the farm, because all these vegetables are recommended to be eaten fresh.

Addition

With desire and love, a side dish cooked with desire will be an excellent solution for cutlets.

Vegetable side dish for meatballs. What is the best side dish to serve with meatballs? What are cutlets better with?

Recipe step by step