Lenten Potato Cutlets - A Delicious Simple Dish

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

During the fast, many try to refrain from bad habits, evil deeds, swear words. Culinary wisdom gives way to simple food. Fruits, vegetables, nuts, mushrooms - this is what makes up the menu of a fasting person. In Lent, people refuse both fish and vegetable oil, and in general they try not to talk about food.

For those who take the first steps on this path, it is difficult to immediately abandon everything familiar. You need to take on feasible obligations, those that you can fulfill. For those who decide to abstain from meat and dairy products, as well as eggs, but use vegetable oil, there is an opportunity to cook fried.

Lenten potato patties are a delicious and simple meal. There are many different recipes for their preparation. Some of them will be presented below. The basis in all cases will be potatoes boiled in their skins.

Chilled potatoes are peeled and passed through a meat grinder. This mass sticks together well, keeps the desired shape, so you can cook potato cutlets without eggs. The word "minced meat" is usually applied to meat products, but in this case a different option is obtained. The easiest way to cook leanpotato cutlets are s alt, pepper the resulting mass, form cakes out of it and fry. Before putting the cutlets in the pan, they must be rolled in breadcrumbs. You can fry in any vegetable oil, but corn and olive oil are tastier.

The next recipe is about how to make potato cutlets with onions. The method of slicing the onion does not matter, it should be fried until golden brown. The most important thing is how to pass it through a meat grinder. Several potatoes are loaded into it, then onions in a small portion. This alternation allows you to maximize the adhesive properties of the potato mass. S alt and pepper are added to taste. The stuffing mixes well. Roast quickly over high heat.

You can cook lean potato cutlets with herbs. Such a dish is better without fried onions, and with the addition of garlic or green onions to the finished product. With the help of a meat grinder, a homogeneous mass is prepared from uniform potatoes, to which finely chopped greens are added. It can be dill, parsley, wild garlic, young nettles, greens of sprouted cereals - everything that is tasty, he althy and pleasant. The ratio is determined by taste, but you need to remember that any additives reduce the gluing ability of the potato.

If you put too much, the patties will fall apart when frying. The best ratio for a pound of potatoes is one tablespoon of chopped greens.

To make it easier to work with minced meat, hands should beslightly damp. Usually they are moistened with running water. Lean potato cutlets are fried over high heat for only a few minutes. The finished dish goes well with s alted vegetables - eggplant, cucumbers, sauerkraut, pickled and fried mushrooms. They can be served with garlic sauce or mustard.