Delicious lean oatmeal flake cutlets - cooking according to the recipe with step by step photos with a bouillon cube. Lenten diet cutlets from hercules

The medicinal properties of oats were highly appreciated in antiquity during the time of the doctor Dioscorides. Then decoctions from this cereal were used to treat ulcers, gastritis, colitis and many other diseases.

Daily use of oatmeal leads to a noticeable improvement in health. So, for example, many who regularly (every morning) eat oatmeal say that they got rid of discomfort in the stomach.

If you do not like porridge in its traditional form, but at the same time want to monitor your health, you can cook lean diet cutlets from oatmeal.

RECIPE FOR LENTEN DIETARY HERCULES CUTLETS

Ingredients:
1 st. oatmeal
2 tbsp. water
1 potato
2-3 bulbs
5 garlic cloves
salt, herbs and spices - to taste

How to cook lean diet oatmeal cutlets:

First, prepare your oatmeal. To do this, you need to pour the flakes with boiling water and leave to swell for 40 minutes.

While the oatmeal is steaming, peel the potatoes, onion, garlic and cut into cubes.

Twist the vegetables in a meat grinder. Then add them to the finished oatmeal. Salt the mass and add spices and herbs. Moreover, you can use not only fresh green bunches, but also dried blanks.

Mix everything well.

Start frying by spooning the patties into the pan. You need to fry the cutlets on both sides until a golden crust appears. Serve this dish with vegetable salad.

Alternatively, you can supplement the ascetic recipe for lean meatballs with eggs and broth.

RECIPE CUTLETS FROM HERCULES ON BROTH

Ingredients:
2 tbsp. oatmeal
1 st. any broth
1 egg
1 carrot
1 bulb
salt and spices - to taste
vegetable oil - for frying cutlets

How to cook oatmeal cutlets in broth:

Heat up the broth and pour over the oatmeal. Set this mixture aside until the flakes swell.

Grate the carrots on a coarse grater, finely chop the onion. Saute them over medium heat until golden brown.

Put the roasted egg into the oatmeal. Salt and pepper.

Fry cutlets in a small amount of vegetable oil.

You can make lean meatballs with mushrooms.

RECIPE FOR LENTEN CUTLETS WITH MUSHROOMS

Ingredients:
400 ml mushroom broth
250 g oatmeal
150 g champignons
1 bulb
vegetable oil - for frying cutlets
5 g all-purpose seasoning
5 g turmeric

How to cook lean meatballs with mushrooms:

Boil mushrooms until tender. Do not pour out the water - this broth should be poured over oatmeal to swell. Leave the hercules for 30 minutes.

At this time, chop the onion and mushrooms, salt and add seasonings. Mix everything well. Add oatmeal and stir again until smooth.

Fry in a hot pan with a little oil.

Have you ever tried to make oatmeal cutlets? Say - is it acceptable only for vegetarians and fasting believers? And here I do not agree. (Though it's definitely a great option for fasting people.)

However, if you have never tried such cutlets before, and they will let you taste them with your eyes closed, then I think few will guess what they are made of. In taste, and in appearance, they resemble meat. And most importantly, oatmeal cutlets are really tasty, you can eat a lot of them to thoroughly get enough. But since they are cheaper than meat ones, it’s not a pity - at least eat a mountain. In addition, this is an excellent budget option for the case when there is no meat at home, but you want to have something to eat.

Hercules cutlets are prepared very simply - no special skills are required.

Roatmeal cutlet recipe

For two cups of hercules, you will need two eggs, one or two onions (depending on size), a couple of cloves of garlic and a bouillon cube (with the taste of meat or chicken), flour for breading.

So, in order to prepare “minced meat” for such cutlets, boil two glasses of water, adding a bouillon cube with the taste that you like best, and throw hercules into this broth. Cook for five to seven minutes, stirring to get a fairly thick porridge. Remove from heat, cool (at this time, our porridge will thicken slightly), and for now we finely chop the onion and garlic. In a cooled, you can still warm, but not hot, boiled oats, beat in eggs, mix, add onion and garlic, add a spoon or two of flour and quite a bit of baking soda, literally on the tip of a knife. Again, mix thoroughly and begin to form small cutlets, rolling them in flour. If there is cheese at home, then you can put a small piece inside the cutlets, if not, it doesn’t matter, and it will be delicious. And then fry them in sunflower oil, first on one side until golden brown, and then, turning over with a spatula, on the other.

Who categorically does not accept bouillon cubes, I can say that even without them it turns out very edible, just do not forget to salt the minced meat before sculpting oatmeal cutlets and add a little ground black pepper. You can still finely chop the dill and also add it to the minced meat.

You can not cook porridge to get minced meat, but steam the hercules with boiling water overnight. Even from one glass of oatmeal, filled with a glass of boiling water, in which a bouillon cube is dissolved, in the morning you will get quite a lot of base for cutlets, which you can not form, as in the previous case, with your hands. You just do it a little differently - into the oatmeal swollen overnight (if the water is suddenly not all absorbed, then squeeze out the excess), drive in an egg, add finely chopped onion, green. For viscosity, add a little flour, and for pomp, soda, and spread, like pancakes, a tablespoon on a hot frying pan. Flip these patties from one side to the other as they brown. For me, it works even better.

I personally like to serve them with sour cream, put a spoonful of sour cream on top of this cutlet - delicious!

But my mom makes oatmeal cutlets using the gruel that she has left after preparing the infusion for cooking health jelly. She cooks it on the basis of herculean groats. In this case, after the cloudy water infusion (the basis for the future jelly) is drained after shaking, the remaining softened slurry should only be washed a little in a colander and, as everything drains, add all the same ingredients. No less tasty cutlets are obtained, only with a slight sourness, since kefir was added for sourdough to obtain a jelly infusion.

In general, no matter how you cook these oatmeal cutlets, it always turns out delicious.

Be sure to try making them according to one of the above recipes - and enjoy your meal!

Ingredients

Hercules - 2 cups
Water - 1.5 cups
Bouillon cube - 0.5 pcs.
Onion - 1 pc.
Vegetable oil - 2 tbsp.
Parsley or dill - 0.5 bunch
Salt - if desired
Pepper - taste

Cooking process

The variant of oatmeal cutlets is just a godsend for vegetarians or fasting people. Cutlets are very beautiful in appearance, hearty and tasty. At the same time, none of the household will guess what they are made of. My son said with confidence that they are made from potatoes with chicken. When I told him that there was neither one nor the other, he was very surprised and intrigued. They can be eaten both hot and cold. To be honest, I personally like the second option.

To prepare oatmeal cutlets with a bouillon cube, take the products from the list. Boil the water, dissolve the cube in it. By the way, you can take any cube, mushroom, for example, is great for this dish.

Pour the oatmeal broth with the broth, let it swell for about 10 minutes. To be honest, I put it in the microwave for 5 minutes in the "combi" mode, and after 5 minutes it is absolutely ready.

Finely chop the onion, lightly fry in vegetable oil.

Add the fried onion to the prepared oatmeal.

Finely chop the greens, add to the herculean-onion minced meat.

Mix thoroughly. If you cook these cutlets not in fasting, you can add one chicken egg.

Lightly moisten your hands with water, form cutlets, fry them on both sides until golden brown.

Serve with fresh herbs and your favorite sauce.

Hercules cutlets with a bouillon cube are ready. Enjoy!

Calories: 874

What a wonderful invention of mankind - oatmeal! Oatmeal is quite healthy, it is ideal for breakfast due to the high content of complex carbohydrates. Any person who prefers to start the day with this porridge provides his body with the necessary energy for a long time, respectively, and will not get hungry at all soon after breakfast. Steaming, flattening and then lightly roasting oats (this is how flakes are created) makes the process of making oatmeal at home incredibly fast. I think that's why at one time oatmeal gained particular popularity and is now so common among the population of the entire globe. Our family is no exception: for breakfast we eat these cherished cereals. Only I cook them differently every time, or rather, I combine different products with this porridge, it turns out very tasty and nutritious. My loved ones especially like cutlets from oatmeal and bouillon cube as meat. These cutlets fill all the rooms in the morning with an incredible aroma and unite the household at one table, you don’t even need to call anyone for breakfast! In my opinion, oatmeal cutlets are a great start to a good day! Be sure to keep my quick and delicious recipe for these cutlets in your culinary piggy bank. I also suggest you see how to cook.



Ingredients:

- 2 cups Hercules flakes
- 300 milliliters of hot water,
- 1 chicken cube,
- 1 medium sized white onion
- 1 clove of garlic,
- 1 chicken egg,
- dill,
- salt,
- vegetable oil.

How to cook at home

Pour the above amount of hot water into a deep container, completely dissolve the chicken cube in it. Pour the Hercules flakes with this broth, close the lid and let it brew for 15 minutes.






At this time, peel the onion, cut into a small cube and fry in refined oil in a very hot frying pan until transparent (make sure that the onion does not burn). Add the cooled fried onion to the cereal.





Then pass the peeled garlic cloves through a special garlic maker (for sure, everyone has it, but if there is no garlic cloves, then finely chop the cloves). Rinse the dill thoroughly from the ground, dry and finely chop. Add greens, garlic, ground black pepper, table salt and an egg to the cereal, mix. To prevent minced meat from sticking to your hands, dip your hands in water before working with it.
So, form small cutlets from unusual minced meat with your hands and fry them on both sides until a beautiful (not burnt) golden brown in refined oil in a well-heated frying pan. I also described an interesting

Everyone knows about the benefits of hercules, but, alas, not everyone loves porridge from it.

We suggest you cook cutlets from hercules, which everyone will definitely like.

Soft, juicy, and most importantly healthy cutlets will be a great addition to any side dish.

Hercules cutlets - the basic principles of cooking

Hercules cutlets are prepared according to the principle of cooking ordinary cutlets. Hercules is poured with boiling water and left for a while so that it absorbs water. Here it is worth paying special attention to the amount of water. Pour large hercules with the amount of liquid indicated on the package. Pour small hercules with less water so that the minced meat does not turn out to be the consistency of dough for pancakes. You can also use porridge left over from dinner or breakfast.

To make the oatmeal cutlets dense, and when frying to form an appetizing crust, add the soaked bun to the minced meat.

Minced meat is seasoned with spices, finely chopped onion and squeezed garlic are added.

To prevent the cutlets from falling apart when frying, add an egg, flour or semolina to the minced meat.

Hercules cutlets can be cooked in fasting, in which case eggs are not added to the minced meat, but replaced with soaked and squeezed bread or flour.

If you are not cooking for fasting, you can safely add minced meat, liver or cheese to the hercules.

Hercules cutlets are served with sauces or sour cream.

Recipe 1. Hercules cutlets

Ingredients

half a kilogram of hercules;

a pinch of black pepper;

bulb;

a pinch of kitchen salt;

70 ml of vegetable oil;

a glass of boiling water or broth;

100 g flour.

Cooking method

1. Pour the hercules flakes into a deep bowl and pour them with a glass of broth or boiling water. Let it steep for at least two hours. The longer the flakes soak, the softer the cutlets will turn out. It is better if you do this in the evening and leave the cereal overnight.

2. We clean and finely chop the onion. Add chopped onion to cereal. Here we drive the egg. Salt, season with spices and mix thoroughly.

3. Using two spoons, we form cutlets and roll them in flour. Put in a frying pan with hot oil and fry until golden brown on both sides. We spread the finished cutlets on a paper towel. Then transfer to a serving plate and serve with sour cream.

Recipe 2. Juicy oatmeal cutlets with yogurt and fish

Ingredients

800 g cod fillet;

bulb;

half a bunch of dill;

black pepper;

half a glass of hercules;

115 g of natural yogurt;

Cooking method

1. Peel and chop the onion in a blender. Add an egg to it and beat into a fluffy mass.

2. Wash cod fillet and dry with napkins. Cut the fish into small pieces. Add the cod to the egg and onion mixture and continue beating until fluffy.

3. Lightly grind the oatmeal in a blender, but do not bring to a state of flour. Pour hercules into minced fish and mix thoroughly.

4. Rinse the dill greens, shake off excess moisture and finely powder. Add greens to mince. Salt it, pepper it and pour in the yogurt. If the stuffing is runny, add flour.

5. Form cutlets from minced meat, roll them in flour and fry in hot oil until appetizing crust on both sides. Serve cutlets with vegetable garnish.

Recipe 3. Hercules cutlets with potatoes and mushrooms

Ingredients

a glass of hercules;

vegetable oil;

a glass of cereal "5 cereals";

one and a half glasses of drinking water;

three potatoes;

30 g parsley;

large onion;

three cloves of large garlic;

250 g of champignons;

ground black pepper;

7 g finely ground salt.

Cooking method

1. Hercules and flakes "5 cereals" are poured into an enameled pan and poured with boiling water. Cover with a lid and leave to infuse.

2. We clean the skin from the mushrooms and cut into quarters. Peel the onion and cut into small pieces.

3. Put the mushrooms in a pan with hot oil and fry until the moisture evaporates, then add the onion and continue to fry, stirring, until golden brown.

4. We clean the potatoes and three on a medium grater.

5. Add potatoes and onion-mushroom fry to the swollen oatmeal. Pepper, salt, squeeze the garlic and put the chopped parsley. Mix the minced meat with your hand until smooth. You should get a thick, sticky mass.

6. We make cutlets with wet hands and fry them in hot oil until a delicious crust. Then reduce the heat, cover the pan with a lid and simmer the cutlets for another seven minutes. Serve cutlets with fresh or canned vegetables.

Recipe 4. Hercules cutlets with cheese

Ingredients

a glass of hercules;

kitchen salt;

200 ml of boiling water;

black pepper;

two eggs;

3 g coriander;

bulb;

two slices of bread;

clove of garlic;

several branches of dill, cilantro and parsley.

Cooking method

1. Pour Hercules into a suitable bowl and pour boiling water over it. Cover and leave to swell for half an hour.

2. Put the peeled onion and garlic clove into the blender bowl, add the washed parsley and beat everything together. We shift the fragrant mixture into a bowl, where we will knead the minced meat.

3. Dry the slices of bread on the grill and grind it with a food processor into crumbs. We send it to the garlic-onion mixture, add the swollen oatmeal, grated cheese and egg. Season everything with coriander, salt, cumin and black pepper. We mix everything and let the minced meat brew so that all the ingredients are saturated with the aromas of spices.

4. We put a frying pan on the fire, pour vegetable oil into it and heat it up. We take a tablespoon of minced meat and form a cutlet. Place in hot oil and fry on both sides until golden brown. Serve cutlets with tartar sauce or sour cream.

Recipe 5. Hercules cutlets with canned mackerel

Ingredients

a can of canned mackerel;

sunflower oil;

180 g of hercules;

kitchen salt;

onion head;

black pepper;

Cooking method

1. Pour the hercules into a bowl, pour boiling water and leave for a quarter of an hour.

2. We open a jar of canned mackerel, pour the liquid into a separate bowl. We spread the mackerel on a plate, select the bones and knead the fish thoroughly with a fork.

3. We clean the onion from the husk, wash it, dry it and finely chop it with a knife.

4. Mix the swollen oats with chopped onion and mackerel. Add the egg to this mixture and season everything with salt and pepper. Mix all ingredients thoroughly. If the minced meat is thick, add the liquid from the canned food.

5. From the minced meat we form oval or round cutlets. We spread the blanks in preheated sunflower oil and fry until a delicious crust. We lay out the finished cutlets on portioned plates and serve with sour cream and a vegetable side dish.

Recipe 6. Hercules cutlets with minced meat

Ingredients

half a kilogram of minced meat;

breadcrumbs;

150 ml of milk;

10 g of greens;

100 g of hercules;

a pinch of ground pepper;

onion head;

kitchen salt.

Cooking method

1. Put the minced meat in a deep bowl and fill it with milk.

2. We clean the onion head and three on a coarse grater. Add the onion to the mince.

3. Pour hercules into a bowl with minced meat. Salt all the ingredients, add finely chopped herbs and spices. Mix everything until smooth. Cover the bowl with cling film and refrigerate for an hour.

4. After the allotted time, we take out the minced meat from the refrigerator. With wet hands form small, round patties. We bread each in breadcrumbs.

5. Heat the vegetable oil in a frying pan. We lower the blanks into it and fry on both sides until golden brown. Then pour in a couple of tablespoons of boiling water, cover with a lid and simmer until all the liquid has evaporated. Serve cutlets with hercules with a vegetable side dish or salad.

Recipe 7. Hercules and turkey liver cutlets

Ingredients

kg of turkey liver;

two pinches of Italian herbs;

two onion heads;

kitchen salt;

a glass of hercules;

a mixture of ground peppers;

sunflower oil.

Cooking method

1. Thoroughly rinse the turkey liver under the tap. Cut off the veins and remove clotted blood.

2. Cut the peeled onions into several pieces. Pass the onion and turkey liver through a meat grinder. Beat the egg into the minced meat, salt and season with Italian herbs. Mix well.

3. Pour the hercules into the minced meat, mix again and leave the minced meat alone for 20 minutes so that the hercules swells slightly.

4. After the allotted time, add flour, mix again so that there are no lumps left.

5. Spoon the minced meat into well-heated sunflower oil and fry the cutlets until an appetizing crust forms. Serve cutlets with sour cream.

Recipe 8. Hercules cutlets with zucchini and cottage cheese

Ingredients

150 g of hercules;

young zucchini - half a kilogram;

sea ​​salt;

large carrot;

black pepper;

low-fat cottage cheese - 50 g;

fresh greens;

bulb;

two eggs;

sunflower oil;

breadcrumbs.

Cooking method

1. Wash the zucchini and wipe with a towel. Peel the carrots. Finely grate the vegetables, lightly salt and transfer to a colander. Leave for half an hour to drain excess juice.

2. Lightly squeeze the vegetables, transfer to a deep bowl, beat in the egg and add the oatmeal. Stir and wait until the flakes soften.

3. Peel and finely chop the onion. Chop greens. Grind cottage cheese through a sieve. Add all these ingredients to the mince and mix well. Shape into patties and coat each one in breadcrumbs. Fry the cutlets until golden brown in hot sunflower oil. Serve cutlets with vegetable garnish and sour cream.

If you are cooking cutlets with minced meat, you can add instant oatmeal without steaming it first.

If you get runny minced meat, add flour or semolina to it.

Add crushed garlic to the minced oatmeal, this will add spice to the cutlets.

You can add spices and herbs to your taste.