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Beetroot cutlets

Cooking recipes / Second-course recipes / Cutlets / Vegetable cutlets

3 servings
1 hour 20 min your 40 min

Recipes for beetroot cutlets make for an excellent diet dish - appetizing, healthy and tasty. Beetroot cutlets have other advantages - they are prepared easier and faster than meat cutlets.

Beets - 500 g, Butter - 50 g, semolina - 2-4 tbsp. spoons, Eggs - 1 pc., Salt - 1-2 pinches, Breadcrumbs - 3-5 tbsp. spoons

Prepare products according to the recipe of beetroot cutlets.

How to make beetroot cutlets: Wash the beets, boil until tender (40 minutes), peel and pass through a meat grinder or grate.

Add a little oil, warm up well and, stirring, gradually pour in the semolina. Cook over low heat for 15 minutes.

Cool slightly, beat in the egg, salt and stir.

With wet hands, form cutlets from the obtained mass, plan them in crumbs.

Melt the remaining oil in a pan. Fry the beetroot cutlets on both sides until they form a ruddy crust - first 3 minutes on a medium heat on one side, and then turn and fry for 2 minutes on the other side.

Serve beetroot cutlets hot.