How to deliciously cook bean cutlets. Bean cutlets - delicious like grandma's! White bean cutlets recipe

Bean cutlets are an extremely healthy and profitable dish. It will help out not only during Lent, but also during periods of financial difficulties. Fragrant cutlets can be prepared at any time of the year; they do not require special culinary skills and turn out very tasty, rosy and juicy. You can add various fillers to the main ingredient: mushrooms, vegetables, semolina, favorite spices and herbs. The cutlets can be fried or baked. Only you decide what your bean cutlets will be.

Bean cutlets with vegetables are a wonderful dish for a Lenten table! Tasty, filling, healthy and quick to prepare. The whole family will definitely love them! The editors of the Quick Recipes website have prepared simple and proven ways to prepare this tasty and healthy snack.

Red bean cutlets

Ingredients:

• Beans (red) - 400 g;
• Mushrooms (champignons) - 200 g;
• Potatoes - 4 pcs;
• Chicken egg - 2 pcs;
• Breadcrumbs / Breading - 100 g;
• Potato starch - 1 tbsp. l.;
• Salt (to taste);
• Wheat flour / Flour (if the minced meat is liquid) - 3 tbsp. l.;
• Vegetable oil (for frying);
• Black pepper (to taste).

Cooking method:

Wash and boil the beans (preferably soak overnight). Boil potatoes in their skins in salted water. Wash the mushrooms and dry. Peel the potatoes. Cool the beans. Add mushrooms and mince.

Add eggs, starch, salt, pepper (flour if it turns out a little liquid) to the resulting minced meat. With wet hands we form cutlets. Roll in breadcrumbs. And fry in vegetable oil until golden brown.

White bean cutlets

Ingredients:

• 1 cup beans
• 2 chicken eggs,
• 2 medium onions (you can use large ones if you like onions),
• salt pepper,
• some greens (optional)
• a plate of flour for breading (if you have it, you can use breadcrumbs),
• about 50 ml vegetable oil for frying.

Cooking method:

Boil the soaked beans as you are used to. You should not salt the beans when cooking, this will only prolong their cooking time. Finely chop the onion and fry in oil - of course, this is not necessary, but you should not refuse this procedure, it will only take 5 minutes, but it will make the cutlets much tastier.

Add onion to the beans and puree the mixture until smooth. This can be done using a meat grinder or an immersion blender (in the latter case, it is better to mix the eggs with the beans). Mix the minced meat with eggs and chopped herbs. Add salt and pepper.

Form the cutlets with wet hands (dipping them in clean water after each cutlet). Roll the cutlets in flour or breadcrumbs. Fry the pieces on both sides in oil.

If you want to treat your child to this dish, you should not give him the cutlets straight from the frying pan. It is better to put the children's portion in a cast iron or small saucepan, add water and sour cream and simmer over low heat for no longer than 10 minutes.

It is better to serve bean cutlets with sour cream. Adults will like it if sour cream is mixed with crushed garlic, or finely chopped dill and salt. Although, in principle, ketchup, which is familiar to many, will also work!

Bean and eggplant cutlets

Ingredients:

• 150 g canned white beans;
• 1 eggplant;
• 1 onion;
• 3 cloves of garlic;
• 50 g oatmeal;
• Vegetable oil;
• Salt.

Cooking method:

Cut the eggplant into cubes, add a little salt and fry in vegetable oil until soft. Fry the onion and garlic in vegetable oil until soft.

Using a blender, puree the eggplant, onion, beans and oatmeal until smooth. Add salt to taste. Form cutlets from the vegetable mass (it is fashionable to roll them in flour or breadcrumbs) and fry in vegetable oil until golden brown. Bon appetit!

Lenten bean cutlets

Ingredients:

• 400 g red beans;
• 200 g champignons;
• 2 large onions;
• 2 tbsp. spoons of lean mayonnaise;
• Salt;
• Pepper;
• Seasoning dried wild mushrooms (natural);
• Breadcrumbs;
• flour.

Cooking method:

Soak the beans overnight. Boil with salt, pepper and seasoning. Fry the mushrooms with onions. Using an immersion hand blender, I crushed the beans along with the mushrooms. Add mayonnaise and flour. The consistency is like minced meat. Fry in breadcrumbs until crusty.

Quick bean cutlets

Ingredients:

• Beans 150 g;
• Onion 1 piece;
• Carrots 1 piece;
• Dill 1 bunch;
• Vegetable oil 4 tbsp. l.;
• Breadcrumbs 4 tbsp. l.;
• Salt to taste.

Cooking method:

Soak the beans in cold water overnight. Boil and drain, drain the liquid. Fry the grated carrots and finely chopped onions in 2 tbsp. spoons of vegetable oil. Mix beans and vegetables in a bowl. Add 2 tbsp. spoons of breadcrumbs and finely chopped dill.

Add salt and mash the beans well with a masher and mix. Form into cutlets and roll in the second half of breadcrumbs. Fry in a frying pan with vegetable oil for 2-3 minutes on both sides. The bean cutlets are ready. Place on a plate with lettuce leaves. Can be served.

Bean cutlets with onions

Ingredients:

• dry beans from Mistral 1 tbsp. (st. 250 ml.);
• sweet red onion half a head;
• garlic 1–2 cloves;
• ginger piece 3 cm;
• chickpea flour 2 full tbsp. spoons;
• spices: coriander, garam masala, curry, chili, smoked paprika, half a teaspoon;
• salt 1 tsp.

Cooking method:

Boil the beans according to the instructions on the package; we will need 1.5 cups of ready-made beans. Peel the onion, garlic and ginger and chop finely. Puree the beans using a blender or masher.

Salt the bean puree, add spices, chickpea flour, onion, ginger and garlic. Mix the minced meat. With wet hands, form small cutlets (I got 5 pieces). Fry over medium heat for 3-4 minutes. on each side until golden brown.

Serve as a main course, side dish or as a snack in the form of a sandwich with bread and fresh vegetables.

Bean cutlets with cabbage

Ingredients:

• beans - 0.2 kg;
• cabbage - 0.4 kg;
• onion - 1 head;
• carrots - 2 pcs.;
• egg - 1 pc.;
• pasta - 2 tbsp. l.;
• flour (or breadcrumbs) - to taste;
• spices.

Cooking method:

Soak beans overnight in cold water. The next day, drain the water, rinse the beans, add fresh water and cook until tender. Grind the boiled beans through a meat grinder. Chop cabbage, carrots and onions into strips and lightly fry in oil. It is necessary for the mass to become smaller in volume and for the vegetables to be half cooked.

Combine vegetables with beans, add egg and stir. Add tomato paste and spices. Form cutlets from the resulting mass and fry on both sides. If desired, transfer the bean cutlets into a greased form, pour in any sauce and place in a preheated oven for about 10 minutes.

Bean and rice cutlets

Ingredients:

• rice – ½ cup;
• beans – ½ cup;
• onion – 1 pc.;
• carrots – 1 pc.;
• dill – 5 sprigs;
• eggs – 1 pc.;
• vegetable oil;
• salt and pepper;
• breadcrumbs - 5 tbsp. l.;
• hard cheese – 30 g.

Cooking method:

Soak the beans for 3-4 hours (you can also overnight). Wash it and cook until done. Rinse the rice and boil in water until fully cooked. Chop the onion and fry in vegetable oil. Grate the carrots and add them to the onion in the frying pan. Chop the dill.

Grind the cooled beans in a food processor. Add rice to the beans. Then fried vegetables. Throw in the egg, salt and pepper. Add dill. Mix the resulting minced meat well. For these cutlets, I decided to make my favorite breading - hard cheese with breadcrumbs. To do this, grate the cheese on the finest grater and mix with breadcrumbs.

With wet hands, form small cutlets, roll in breading and place in a hot frying pan. Fry on both sides. Serve cutlets with various vegetable salads.

Bean cutlets with mushrooms

Ingredients:

• White beans – 100 g,
• onions – 2 pcs.
• carrots – 30 g,
• champignons - 200 gr,
• vegetable oil – 100 g,
• white pepper,
• salt,
• coriander,
• flour – 2.5 tbsp. spoons,
• dill,
• ground walnuts – 50 g (for breading).

Cooking method:

Soak the beans overnight, then boil until tender. Finely chop the onion (1 piece), grate the carrots on a fine grater and simmer until soft in a frying pan with 3 tbsp. spoons of vegetable oil. Grind the boiled beans, onions and carrots in a blender. Add white pepper, coriander, salt to taste, 1.5 tbsp. spoons of flour and knead well, knock out.

Form into oval patties and roll in ground walnuts. Fry in vegetable oil until golden brown.

For the garnish: cut the champignons into slices, fry in vegetable oil until the liquid evaporates and turns golden, add the onion, cut into quarter rings. Thicken mushrooms 1 tbsp. a spoonful of flour diluted in 100 g of cold bean broth. Salt and pepper the mushrooms to taste, add finely chopped dill. Serve bean cutlets with mushrooms, garnished with herbs.

Bean cutlets in a slow cooker

Ingredients:

• Beans - 100 g;
• Potatoes - 4–5 pcs.;
• Lard - 50 g;
• Breadcrumbs - 3 tbsp. l.;
• Eggs - 3 pcs.;
• Sugar - 2 tbsp. l.;
• Ground red hot pepper - to taste.;
• Tomato paste - 2 tbsp. l.;
• Bell pepper - 1 pc.;
• Vegetable oil - 2 tbsp. l.;
• Salt, pepper - to taste.

Cooking method:

Soak the beans overnight. Transfer the prepared beans into a multicooker pan and add cold water, the water level should be 4–5 cm higher than the level of the beans. Turn on the baking mode for 65 minutes. While the beans are cooking, you need to peel the potatoes; the potatoes will be cooked in the steam released when the beans are cooked.

After finishing the baking mode, place the peeled potatoes on a steaming rack, which is placed in the multicooker on top of the pan with beans. Turn on the baking mode for another 65 minutes and cook the potatoes and beans at the same time until the end of the baking mode.

After the multicooker has finished operating, transfer the potatoes into a suitable container, lightly salt and mash into a puree using a pestle or pass the potatoes through a meat grinder. Place the potato and bean puree into one bowl and mix well until smooth. Let cool.

Cut the bacon into small cubes and add it to the potatoes and beans, add hot ground red pepper and one egg, mix everything - the minced meat for the cutlets is ready.

Beat two eggs with a pinch of salt in a deep plate, pour breadcrumbs into a second plate. Form cutlets from potato and bean mince, dip each cutlet in the egg mixture, then coat well in breadcrumbs. Add vegetable oil to the multicooker pan and turn on the baking mode for forty minutes. Place the cutlets in heated vegetable oil and fry them on each side for fifteen minutes. You need to fry the cutlets with the multicooker lid open.

Mix 2 tbsp. l. tomato paste and 5 tablespoons of boiled water, add salt and bell pepper cut into small cubes. After the cutlets are fried on both sides, add tomato sauce and let the cutlets simmer in the sauce until the end of the baking mode under a closed lid. Place the finished cutlets on a plate and sprinkle with herbs.

Secrets and subtleties of the cooking process

• To make the beans cook faster, soak them overnight in clean water with a small amount of baking soda for several hours. Change the water and put it on fire.

• To reduce the overall time, you can use ready-made canned beans.
• Turmeric will help improve the color of the finished dish and add goldenness. A mixture of spices headed by saffron has the same property.
• Adding whipped protein to the minced meat will make the cutlets more fluffy.
• It is quite possible to make cutlets of the same size without using a scale if you use an ice cream scoop.
• To increase the thickness of the minced meat, you should place it in the refrigerator for 30–60 minutes or add a little flour or small breadcrumbs to it.
• The formed cutlets can be baked in the oven under a layer of grated hard cheese.

Lenten bean cutlets will be an excellent source of protein in the diet of fasting people, vegetarians and those who gravitate towards a healthy diet. The taste characteristics of the dish will pleasantly surprise you and will be the best motivation for frequently including this culinary creation in your diet.

Bean cutlets are simple and tasty - recipes

There are many ways to prepare bean cutlets, using different types of legumes and providing the base product with a variety of appropriate accompaniments.

1. To prepare products from raw beans, they are pre-soaked for several hours and then boiled until fully cooked.
2. You can save time by using canned legumes that do not require heat treatment.
3. Lean cutlets made from green beans, which should be boiled for just a few minutes, will be less high in calories and lighter.
4. Beans combine perfectly in cutlets with potatoes, all kinds of boiled cereals, mushrooms and perfectly withstand all experiments with the addition of seasonings and spices.

Lenten red bean cutlets

Red bean cutlets resemble classic meat cutlets not only in taste, but also in color. In this case, boiled potatoes in their skins and chopped along with beans are used as a texture-balancing component, instead of which you can simply add a couple of tablespoons of starch.

Ingredients:

• red beans – 500 g;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• garlic – 1 clove;
• flour or breadcrumbs – 100 g;
• salt, pepper, herbs, oil.

Preparation

1. Soak overnight and then boil the beans until fully cooked.
2. Boil potatoes in their jackets, peel them, and grind them in a meat grinder along with onions and garlic.
3. Add salt and pepper to taste, herbs if desired, knead and beat well.
4. They are formed from red beans, breaded in flour or breadcrumbs, and fried in oil on both sides.

Lenten white bean cutlets

Even without adding onions and garlic, white bean cutlets will be delicious. Flaxseed flour in the recipe in combination with water will replace the chicken eggs necessary for binding the components. Parsley can be replaced with dill, basil or cilantro; completely exclude greens from the recipe, using only the desired spicy additives.

Ingredients:

• white beans – 500 g;
• white bread - 1 slice;
• breadcrumbs - 1 tbsp. spoon;
• flaxseed flour – 2 tbsp. spoons;
• water – 6 tbsp. spoon;
• parsley – 1 bunch;
• salt, pepper, spices, flour, butter.

Preparation

1. Soak, boil the beans, grind them using a meat grinder with a slice of bread soaked in water and squeezed out.
2. Add flaxseed flour, water, chopped parsley, salt, pepper, and crackers.
3. Knead the mass thoroughly, kneading it with your hands and beating it.
4. Bean cutlets are formed without eggs, dipped in flour, and fried in oil on both sides.

Green bean cutlets

Bean cutlets made from green pods are lighter and healthier for digestion and intestines. They can be served with lean mushroom or other sauce of your choice and taste. Frozen pods are simply allowed to thaw before chopping, while fresh ones are boiled for an additional 2-3 minutes in water and allowed to drain.

Ingredients:

• green beans – 500 g;
• white bread – 50 g;
• onion – 1 pc.;
• flaxseed flour – 2 tbsp. spoons;
• water – 90 ml;
• breadcrumbs – 100 g;
• salt, pepper, spices, oil.

Preparation

1. The beans are cut into small pieces, boiled for 2 minutes, and allowed to drain.
2. Twist the pods together with onions and bread soaked in milk in a meat grinder.
3. Add flaxseed flour mixed with water, season to taste with salt, pepper and desired spices.
4. Spoon portions of the mixture into breadcrumbs, dip, transfer to a frying pan with heated oil and fry on both sides.

Lenten cutlets made from canned beans

They will be no less tasty and nutritious. Additional flavor notes will be provided by onions pre-sautéed in oil and corn flour, which will also qualitatively bind the components together and give the bean base the desired viscosity.

Ingredients:

• canned beans – 1 can;
• onions – 2 pcs.;
• corn flour – 3 tbsp. spoons;
• garlic – 1 clove;
• salt, pepper, seasonings, herbs, oil.

Preparation

1. Grind the beans without brine along with the onions and garlic fried in oil in a meat grinder or in a blender.
2. Add seasonings to taste, flour, herbs, mix.
3. Form lean bean cutlets with wet hands and fry them on both sides.

Lenten bean and potato cutlets

Lean cutlets made from beans and vegetables, including bell peppers, zucchini, eggplants, tomatoes or, in this case, potatoes, are the most juicy and varied in taste. Peeled raw tubers are ground on a fine grater or crushed in a blender, and then lightly squeezed by hand to remove excess juice.

Ingredients:

• beans – 400 g;
• potatoes – 2-3 pcs.;
• onions – 2 pcs.;
• flour – 3 tbsp. spoons;

Preparation

1. Boil the soaked beans until tender and grind in a blender.
2. Prepare and chop the potatoes and onions properly and add them to the bean mixture.
3. I stir in flour, salt, pepper, form dough pieces and coat them in breadcrumbs.
4. Fry bean and potato cutlets in oil on both sides.

Lentil and bean cutlets

Bean cutlets, the recipe for which will be presented below, are prepared with the addition of lentils boiled until fully cooked. You can use any type of cereal, while adjusting the cooking time. Savory or a hop-suneli mix, which should be mixed into the base before shaping the products, will harmoniously complement the taste palette.

Ingredients:

• beans – 1 cup;
• green lentils – 1 cup;
• onion – 1 pc.;
• flour – 3 tbsp. spoons;
• salt, pepper, savory, breadcrumbs, butter.

Preparation

1. The beans are soaked for several hours and boiled until tender.
2. Cook lentils for 40 minutes or until softened.
3. Grind the components using a meat grinder or blender, adding an onion.
4. Stir salt, pepper, and savory into the flour mixture.
5. The products are formed into the desired shape, dipped in breadcrumbs, and fried on both sides in oil.

Lenten bean and mushroom cutlets

The next recipe is for fans. Here they are supplemented with the base component, having previously been boiled and additionally fried in oil with the addition of onions. Champignons or oyster mushrooms do not require boiling. As a serving sauce, you can use lecho with bell pepper or any other sauce of your choice.

Ingredients:

• beans – 1 cup;
• mushrooms – 300 g;
• onions – 2 pcs.;
• flour – 3 tbsp. spoons;
• garlic – 1 clove;
• salt, pepper, breadcrumbs, butter.

Preparation

1. Boil the pre-soaked beans until tender.
2. Prepare properly, boil and fry wild mushrooms or simply fry champignons in oil, adding onions at the end.
3. The roast is ground together with the beans using available kitchen gadgets and seasoned.
4. Form bean cutlets with mushrooms and fry them in oil.

Bean and rice cutlets

Having tasted lean bean cutlets with rice, recipes for meat versions will fade into the background, so striking will be the taste of the resulting products. The richness of the legumes combined with the tender rice porridge and the piquant flavor of the tomato sauce create a balanced culinary creation.

Ingredients:

• beans – 1 cup;
• rice – 0.5 cups;
• onions – 2 pcs.;
• flour – 3 tbsp. spoons;
• garlic – 3 cloves;
• walnuts – 1 handful;
• tomato paste – 2 tbsp. spoons;
• greens – 1 bunch;
• salt, pepper, bay, oil.

Preparation

1. Boiled rice and beans are passed through a meat grinder along with onions and garlic.
2. Add salt, pepper, herbs, nuts, mix, form products, dip in flour and fry in oil.
3. Dilute the paste with water, bring to a boil, season with laurel and pepper, and pour over the cutlets.
4. Simmer the lean bean cutlets in the sauce for 10 minutes.

Bean cutlets in the oven

You can get the maximum benefit by cooking the products in the oven. Bean mince can be made with a trivial composition or by adding the spices suggested in this recipe. The stickiness of the base will be given by the added mixture of pea and flaxseed flour, which is diluted with a small amount of water.

Ingredients:

• beans – 300 g;
• onion – 1 pc.;
• pea and flaxseed flour - 2 tbsp. spoons;
• garlic – 1 clove;
• ginger – 1 teaspoon;
• curry, chili and coriander - 0.5 teaspoon each;
• salt, pepper, oil.

Preparation

1. Boil and chop the beans along with onions and garlic.
2. Add spices, flour, salt, pepper, mix, form the products, place them on a baking sheet with parchment.
3. Cook the bean cutlets in the oven for 30 minutes at 180 degrees.

Steamed bean cutlets

An even easier way to prepare the healthiest bean cutlets for Lent is to steam them after forming them. To do this, you can use a double boiler, a special multicooker function, or a homemade design made from a colander with a lid and a suitable-sized container with boiling water.

Step 1: prepare the ingredients.

Peel the onions, cut into small cubes and lightly fry in a small amount of vegetable oil. By the way, to prevent your eyes and nose from stinging while cutting onions, wet the knife blade with cool water from time to time.
Drain excess water from canned beans, rinse the beans, and then leave them hanging in a colander for a while to drain the remaining liquid.
Rinse the parsley with warm water and cut off the thick stems.
Place the parsley and beans in a blender bowl and mix them using the device.

Step 2: prepare the mixture for the cutlets.

Combine chopped green beans with corn flour, salt and fried onions. Also add other spices here, the choice of which is at your discretion. Mix everything well.

Step 3: fry the bean cutlets.

Heat the vegetable oil in a frying pan and, forming bean cutlets in your hands, place them here. Fry over medium heat until beautifully golden brown on both sides. You don't need to add a lot of oil. But if you went a little overboard, then after frying, be sure to blot the finished cutlets with paper napkins to remove excess fat.

Step 4: Serve the bean cutlets.

Serve bean cutlets as a main hot dish. They go well with cabbage and vegetable salads. For example, with beet salad. It makes an excellent Lenten or vegetarian dish for every day. If you love beans, then you will definitely like these cutlets.
Bon appetit!

Instead of corn flour, you can use wheat flour, it will also require about 2-3 tablespoons.

You can also use boiled beans to make cutlets if you have the time and opportunity to cook them.

Greetings, dear readers of my blog! Almost a month has passed since the beginning of Lent.

I want to treat myself to something tasty, but at the same time, the dish complies with the rules of fasting.

Beans are an excellent solution for replacing meat and fish. From this amazing type of legume family, you can easily create aromatic soups, spicy stews, tender pates, all kinds of salads, main courses, side dishes, goulash, zrazy, even pies!

An equally delicious dish are lean bean cutlets, which will be discussed in our article today.

During Lent, you need to nourish your body with essential vitamins and beneficial microelements.

Beans contain vitamins that are necessary and valuable for the normal functioning of the body: A, B vitamins, also vitamins C, E.

Present: phosphorus and zinc, potassium and calcium, sodium and magnesium, and also contains iron.

This type of legume family contains almost the same amount of easily digestible proteins as fish and meat.

In addition, these legumes cleanse the body and have a diuretic effect.

They are used for certain bladder diseases, kidney and liver diseases.

Also, this legume is used in special diets for heart disease and diseases of the gastrointestinal tract.

There are many different recipes for making lean cutlets from beans, these include: cutlets from red beans, from canned beans, from beans and potatoes, from beans and mushrooms, no less aromatic and tasty cutlets are made from beans and vegetables.

How to prepare this delicious and nutritious dish? Everything is very simple and easy! You can choose the method of preparing them yourself, either in a frying pan or in the oven.

How to make cutlets quickly? If you want to prepare this dietary, but at the same time satisfying dish from beans, then do not be too lazy to soak them in the evening, then in the morning it will not be difficult for you to prepare cutlets.

Lenten bean cutlets with potatoes

These cutlets are not difficult to prepare; everything is quite simple and quick. This delicious hearty dish is perfect for a Lenten table and will not leave anyone hungry even without a side dish.

To prepare, we need 250 grams of white beans, 2 potatoes, 1 medium onion, flour, salt, any spices to your taste, for beauty you can add dill and parsley.

Potatoes in this recipe are needed to hold the ingredients together; they replace the egg.

The legumes need to be cooked. At the same time, cook the potatoes. Finely chop the onion and herbs. Grind all this in a meat grinder.

Voila, our dish is ready! All that remains is to arrange it beautifully on plates and garnish with tomato sauce and parsley.

Lenten bean and mushroom cutlets

This interesting recipe is also very simple; in addition, the dish turns out even more satisfying and flavorful thanks to the mushrooms. You can take whatever you like, champignons, boletus, honey mushrooms and whatever you like will do.

So, we need 300 grams of beans, 400 grams. mushrooms, onions, flour, vegetable oil (olive or sunflower), for a spicy taste add 1 small bell pepper, a little soy sauce.

If you take canned beans, immediately grind them in a meat grinder or grind them in a blender. If you have fresh one on hand, then don’t be lazy and soak it in advance, boil it over low heat, and put it in a meat grinder or blender.

Chop and fry with onions. Mix mushrooms with beans, soy sauce, add salt to taste. Next, stir thoroughly, form our meatballs, cover with flour, and fry.

Now let's get to the highlight of our dish - bell pepper. We cut it, it can be smaller, it can be larger, as you like. Fry the peppers and onions in a frying pan, you can either add salt or add a little soy sauce.

Once everything is prepared, place it on plates. Bon appetite!

Lenten bean cutlets: recipes with photos

At first glance, this recipe may seem boring and uninteresting, but this is far from the case! With the addition of secret ingredients, this dish will serve as an excellent tasty lunch for Lent. And you can find the secret ingredients in any supermarket.

Lenten bean cutlets with cabbage

What is the secret, you ask? There's nothing special here! Just add tomato paste and walnuts, which will add some spice to our simple dish.

To prepare this dietary lunch we will need: 500 gr. beans, 400 gr. white cabbage, tomato paste, flour, salt and herbs to taste, also to add a special flavor, add pre-chopped walnuts to the cutlets, more or less, as you like, 200 grams is just right.

Our legumes need to be boiled, then chopped in a blender. Finely chop the cabbage, mix thoroughly with boiled beans, season with tomato paste, herbs and walnuts. We form the meatballs beautifully, carefully roll them in flour, bake them in the oven or fry them in a frying pan on all sides. Our super cutlets are ready! It's time to serve! Place on a plate and garnish with tomato sauce.

Lenten bean and carrot cutlets

It's spring outside! This means that spring notes should dominate the menu. Carrots will serve us with this bright orange note. An appetizing and at the same time beautiful dish - an excellent choice for Lent in the spring. To prepare the food, take the following ingredients: 500 gr. white or red beans, 2-3 medium potatoes, 2 small carrots, onions, a little garlic, oil for frying, salt and pepper, you will also need breadcrumbs for the recipe.

Cook beans, potatoes and carrots. Fry onions and garlic. Pass the boiled vegetables and beans through a meat grinder or into a blender, then add salt and pepper. Add onion and garlic to our mixture, make beautiful little balls, and fry. As soon as an appetizing golden crust has formed, place it on a plate and garnish with parsley. Bon appetit!

Lenten bean cutlets with rice

This dish is another unusual recipe for the dinner table during Lent.

We will need: 400 grams of beans, half a glass of rice, onions, garlic, 150 grams. ground walnuts; red or black pepper, salt to taste, and a little flour to form cutlets.

Pour water into a container with beans, leave to soak overnight, boil, and also cook rice.

Peel the onion, chop the garlic. After the beans and rice have been boiled, cool them, stir, only then add onions and garlic to them; for better results, grind all the ingredients in a blender.

Chop the greens, mix with the bean mixture, add salt and pepper, and also add walnuts. Mix everything thoroughly again, form cutlets and fry until cooked. That's all! Place on a plate and garnish with herbs!

Today, dear readers of my blog, we have sorted out lean bean cutlets with the addition of a variety of ingredients, for every taste and color! Don't be afraid to try and experiment!

After all, the most important element in cooking any dish is love. Add at least a drop of love and good mood to your dishes, then you will certainly succeed.

Legumes have long been used in Russian cuisine. Today we will talk about beans, or more precisely, about cutlets made from them. This is a satisfying, but not too high-calorie dish, with sufficient protein content. Looks delicious and easy to prepare.

We have collected the most interesting recipes for making bean cutlets and posted them with visual photos, we invite you to consider them.

Traditional recipe

Ingredients	Quantity
beans (grains) -	300 g
egg -	2 pcs.
turnip-onion -	1-2 pcs.
white garlic -	3 cloves
semolina -	3 tbsp. l.
wheat flour -	3-4 tbsp. l.
fine salt -	taste
any vegetable oil -	120 ml
butter -	2 tbsp. l.
onion greens -	a few feathers
Cooking time: 40 minutes	Calorie content per 100 grams: 160 Kcal

Recipe for making bean cutlets:

These tender bean cutlets go well with any side dish. They can be eaten with tomato or other sauce.

Lenten bean cutlets

Required ingredients:

• boiled or canned beans – 800 g;
• onion -2 pcs.;
• 2 cloves of garlic;
• wheat flour - 2 table. l.;
• potato starch - 1 table. l.;
• semolina – 1 spoon;
• kernel 4-5 pieces of walnuts;
• dill or parsley, salt, white or black pepper;
• sunflower or olive oil – 0.1 l.

Cooking time: 20-35 minutes.

Calorie content: 149 kcal per 100 g of product.

The process of preparing lean cutlets:

1. Grind canned or boiled beans until smooth in a blender or mash with a fork in a bowl;
2. Peel the onion and cut into cubes;
3. Finely chop the garlic;
4. Grind nuts to crumbs;
5. Finely chop the washed greens;
6. Place all prepared products in a spacious container, add spices and semolina;
7. Mix the resulting minced meat intensively until uniform;
8. You can let it stand for the semolina to swell;
9. Lastly, add starch and flour, mix well again;
10. Form balls, then shape them and roll them in flour;
11. Fry the cutlets in hot oil on each side until desired color.

It is better to serve with fresh vegetables, boiled rice or tomato juice.

How different they are, these bean cutlets!

With a little effort and imagination, using different products added to beans, you can prepare many varieties of bean cutlets. Here are some other recipes for making bean cutlets.

Mushroom cutlets with beans

Important: do not add eggs to the minced meat, use boiled beans. Suitable for fasting people and people who want to lose weight.

Required ingredients:

• dry beans – 1 cup;
• mushrooms (preferably champignons) – 300 g;
• onion - 3 pieces;
• carrot – 1 piece;
• garlic – 2 cloves;
• wheat flour – 4 tablespoons;
• vegetable oil – 100 g;
• pepper, salt.

Cooking time: 40 minutes.

Calorie content: 160-170 kcal per 100 g of product.

Cooking process:

1. Soak dry beans in water for 8 hours, then rinse and cook over low heat for 20 minutes;
2. Drain the remaining water, twist the beans, adding garlic;
3. Cut onions and carrots, fry in sunflower oil;
4. We cut the champignons, sauté;
5. Add all the prepared vegetables, mushrooms, spices, adding flour to bind the minced meat. Knead thoroughly;
6. Form cutlets by dredging them in flour;
7. Fry them in vegetable oil until golden brown. You can cover with a lid and simmer a little. By adding any sauce to the resulting dish and stewing the cutlets with it, we achieve a more tender result.

Chicken and bean cutlets

An interesting combination of products, besides, a tasty and very healthy dish.

Required ingredients:

• dry beans – 200 g;
• minced chicken – 500 g;
• hard cheese – 100 g;
• eggs – 2 pieces;
• fresh tomatoes – 3 pcs.;
• butter – 50 g;
• olive or sunflower oil – 0.5 cups;
• breadcrumbs or flour for breading - 2-3 tbsp. spoons;
• pepper, salt, herbs, garlic.

Cooking time: 50-55 minutes.

Calorie content: 190-210 kcal.

Cooking process:

1. Cook red beans, pre-soaked, until tender, cool and chop until smooth;
2. To this puree add raw minced chicken, all the spices, eggs, flour or crackers for viscosity and mix;
3. Rub butter and hard cheese through a coarse grater, add finely chopped herbs, then garlic and mix the resulting mixture for cutlets. Then we make balls;
4. We prepare a flat cake from the minced cutlet, place a ball of filling in it, forming it in the form of a cutlet;
5. Bread it, for this purpose the recipe calls for flour or crackers. Fry in oil in a frying pan;
6. Grate the tomatoes, adding salt and pepper. Pour tomato juice into cutlets and simmer for 10 minutes;
7. These cutlets are best served with potatoes in any form or as a separate dish.

Bean cutlets with rice

A very nourishing, aromatic product. It is better to take white beans.

Required ingredients:

• dry white beans – 1 cup;
• rice – 1/2 cup;
• walnuts – 1/2 cup;
• garlic – 1-2 cloves;
• onion – 2 heads;
• tomato paste – 2 tablespoons;
• ground crackers - 1 cup;
• any greens – 1 medium bunch;
• any spices;
• vegetable oil.

Cooking time: 1 hour.

Calorie content: 200 kcal.

Process for preparing bean and rice cutlets:

1. Boil beans soaked in water in advance until soft;
2. Cook rice in a separate pan. Drain the water;
3. Grind the beans and garlic in a meat grinder, add boiled white rice;
4. Finely chop parsley, dill, or basil. Send it to mince;
5. Put spices and tomato into minced meat;
6. Add walnuts, previously chopped. Mix everything;
7. Wet your hands with water, form cutlets, breading them in breadcrumbs;
8. Fry in boiling vegetable oil. You can simmer at the end by covering with a lid;
9. They are best served with cereal side dishes or separately.

Beans with potatoes

Required ingredients:

• canned beans – 2 cans of 400 g each;
• raw potatoes – 500 g;
• 2 cloves of garlic;
• flour – 0.5 - 1 cup;
• spices - salt, pepper;
• a bunch of dill;
• any vegetable oil – 0.5 cups.

Cooking time: 35-40 minutes.

Calorie content: 190 kcal.

Cooking process:

1. Boil the potatoes in their skins. This is done to preserve the shape of the starch inside the product;
2. While the potatoes are boiling, open the cans of beans and drain the liquid;
3. Peel the garlic and chop it together with dill;
4. Cool the potatoes, peel and grind with legumes in a meat grinder;
5. Add dill, garlic, spices to this minced meat;
6. Form patties with a spoon, sprinkling with flour;
7. Fry in vegetable oil, uncovered, until beautifully crispy;
8. These bean cutlets are best served with fresh vegetables or tomato sauce.

1. If you put not raw, but fried onions in the minced beans, then the cutlets will turn out more flavorful;
2. When you don’t have a chicken egg at home to hold together the minced beans, you can safely replace it with cheese;
3. For frying, you need to use hot oil so that the juice is preserved under a stable crust;
4. The cutlets turn out much tastier if the minced meat is thoroughly kneaded and beaten;
5. The cutlets will be juicier if you put a piece of butter inside;
6. The minced meat can even be filled with pickled cucumbers, sausage, herbs, cheese and each time there will be a completely different taste;
7. Bean dishes turn out to be satisfying, so it is better to eat them on their own, without overloading them with side dishes and complex sauces.

It would seem, what new can be found in cutlets? It turns out that it is possible! If you cook them from beans. Few people will guess that there is no meat in them. At the same time, the taste of the product will be unusual.