Lenten cutlets
Juicy, rich in protein and fiber lean cutlets in crispy breading
Ingredients
| 1,5 cup of oat flakes "hercules" |
| 1 cup of water |
| 300 grams of boiled white cabbage |
| 1 boiled carrot |
| 200 grams of cooked beans |
| 1 onion |
| 2 garlic cloves |
| 1/2 teaspoon turmeric |
| 1/2 teaspoon cinnamon |
| 20 grams of parsley |
| 300 grams of vegetable oil |
| salt, pepper to taste |
Instructions
Step 1
Put the cabbage, carrots and beans through a meat grinder. Add grated onion and garlic. Pour boiling water over a cup of oat flakes and leave to swell for a few minutes.
Step 2
After a few minutes, combine the ground vegetables with the swollen oats, add the kari, turmeric and chopped parsley. Season with salt, pepper and mix thoroughly.
Step 3
Spread the remaining half a cup of oats on a baking tray and dry in the oven at 200 degrees Celsius for 5 minutes. Then grind in a blender.
Step 4
With wet hands in warm water, form cutlets, bread them in the crushed cereal and fry them in vegetable oil until crusty. Place the patties on a paper towel to remove excess oil.
Step 5
If desired, serve the cutlets with pickled onions.
