Dietary oatmeal cutlets with mushrooms. Cutlets made from oatmeal and wild mushrooms. Oatmeal cutlets with mushrooms

Oatmeal cutlets with mushrooms

What you will need for cooking:

• 280 grams of oat flakes;
• champignons – 7-8 pieces;
• potatoes - 1 tuber;
• 2 cloves of garlic;
• onion head;
• 250 ml hot water;
• ground black pepper;
• salt to your taste.

Cooking time – 40 minutes.

Calorie content per 100 grams – 278 kcal.

Cooking recipe for oatmeal cutlets with mushrooms:

1. Place oatmeal in a container, pour a glass of hot water, close the lid and leave to steep for 30 minutes;
2. Peel the skin from the potatoes, rinse and grate with a fine-toothed grater;
3. Wash the mushrooms, cut into small pieces or grind in a blender;
4. Peel the onion and chop into small pieces;
5. Add mashed potatoes, chopped onions and mushroom pieces to the oatmeal;
6. Peel the garlic cloves, squeeze them through a press and place them in a cup with minced meat;
7. Be sure to add salt and ground black pepper. Stir everything;
8. Place a frying pan on the stove, add oil and heat;
9. Use a large spoon to spread the base in the form of round cutlets and cook on one side until golden;
10. Next, transfer to the other side and fry until golden brown;
11. Then reduce the heat, cover the lid and cook for 3-4 minutes;
12. Place on a plate. We put it on the table, both hot and cold.

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Lenten oatmeal cutlets

This dish is prepared with wild mushrooms or champignons. For taste, you can add a little fresh herbs, hot pepper or chopped garlic.

1. Pour boiling water over the oatmeal for 30 minutes, then drain the liquid.
2. Chop the mushrooms, grate the potatoes and onions on a coarse grater.
3. Mix the products, add salt and spices.
4. Make round or oval cutlets, roll them in flour and fry in vegetable oil until golden brown on both sides.

Serve the dish with fresh vegetable salad and ketchup.

Oatmeal cutlets with mushrooms and sour cream sauce

For the indicated dish, take:

• oatmeal – 200-250 grams;
• boiling water or hot mushroom broth - one glass.
• champignons – 300 grams;
• chicken egg – 1 piece;
• potato - 1 piece;
• onion – 1 head;
• garlic – 1 clove;
• sunflower oil;
• fresh cilantro - half a bunch;
• ground black pepper, other spices;
• salt to taste.

Sauce for cutlets:

• mushroom broth - 2 cups;
• wheat flour – 50 grams;
• sour cream (low-fat) – 100 grams;
• onion - half a head.

Time spent: 30 – 40 minutes.

Calorie content: 303.54 kcal – main course, sour cream sauce – 76 kcal.

Recipe for oatmeal cutlets with mushrooms and sour cream sauce step by step:

1. Boil the champignons, cool and finely chop;
2. Pour hot water or mushroom broth over the flakes at a ratio of one to one;
3. Peel and grind the onion and potatoes;
4. Make a homogeneous mass from the egg, add to the cereal;
5. Chop the cilantro;
6. Combine the resulting ingredients in a deep bowl;
7. Pepper, salt and form cutlets;
8. Fry thoroughly in sunflower oil on both sides.

After completing the steps, proceed to making the sauce:

1. Chop and sauté half an onion until golden brown;
2. Dust fried onions with flour;
3. Gradually add broth, stirring;
4. Add salt, sour cream and pepper and let the sauce simmer.

Oatmeal cutlets like meat

For cooking you will need the following ingredients:

• oat flakes – 500 grams;
• 3-4 chicken eggs;
• onion – 1 piece;
• 3-5 garlic cloves;
• 250 ml of any meat broth;
• salt – ½ teaspoon;
• a pinch of freshly ground black pepper.

Cooking period: 30-40 minutes.

Calorie content per 100 grams – 268 kcal.

Let's start cooking oatmeal cutlets:

1. Peel the onion and chop into small squares;
2. Place chicken eggs in the onion;
3. Add some salt, sprinkle with spices and pepper;
4. Add oatmeal to the onions and eggs, mix everything well;
5. The result should be a mixture with a thick consistency;
6. Place a frying pan on the fire, add oil and heat;
7. Spoon the mixture onto the heated oil in the form of round cutlets;
8. Fry on one side until golden brown;
9. Next, turn over and fry on the other side until golden;
10. Then reduce the heat, pour the broth into the frying pan, it should be quite salty;
11. Simmer the cutlets in the broth until it is completely absorbed;
12. After that, take them out onto a plate and serve them with any side dish.

Lenten oat cutlets

Ingredients:

• 1 tbsp. - oatmeal,
• ½ tbsp. - hot water,
• 3–4 pcs. - fresh champignons,
• 1 PC. - potato,
• 1 PC. - bulb onions,
• 2 cloves - garlic,
• greenery,
• salt,
• spices,
• oil for frying.

Preparation:

1. First you need to steam the oatmeal with boiling water and leave it for 20 minutes.
2. Next, peel the potatoes and grate them on a fine grater.
3. Then, peel the onions and mushrooms, chop the onion in a blender (or grate), finely chop the champignons and sprinkle with lemon juice to prevent them from darkening.
4. Then, finely chop the greens and pass the garlic through a press.
5. Afterwards, squeeze the oatmeal a little, but do not pour out the water.
6. Add potatoes, garlic, mushrooms, onions and herbs to the cereal. Mix everything well. If it turns out a little dry, add a little water. Salt and pepper.
7. The next step is to form the cutlets and place them in a heated frying pan.
8. Fry over medium heat on both sides until crusty, then cook until done over low heat or in the oven. Read more:

Oatmeal cutlets with mushrooms

Compound:

• oatmeal – 2 tbsp.
• medium onion – 1 piece
• potatoes – 3 pcs.
• garlic – 2 cloves
• champignons – 100 g
• dill, ground black pepper, salt to taste
• vegetable oil for frying
• breadcrumbs

Preparation:

1. Peel the potatoes and grate them. Squeeze the juice out of the potato mixture.
2. Finely chop the onion and garlic. Mix the squeezed potato mixture with oatmeal (can be pre-infused in boiling water), onion and garlic.
3. Season the finished minced meat with salt and pepper to your taste.
4. Make cutlets and roll them in breadcrumbs.
5. Place the cutlets in a frying pan and cook over medium heat, covering with a lid.
6. Fried champignons are served with these oatmeal cutlets, but mushrooms can also be included in the recipe. To do this, prepare the mushrooms in advance, chop them and add them to the minced meat.

Oatmeal cutlets

Ingredients:

• Oatmeal (instant) - 1.5 cups.
• Eggs (large) - 2 pieces.
• Medium onion - 1-2 pieces.
• Garlic - 5-6 cloves.
• Salt, ground black pepper - to taste.
• Meat broth - 1 glass.
• Vegetable and olive oil.

How to cook Oatmeal cutlets:

1. Pour the oatmeal into a bowl, add the eggs, mix and set aside until the oatmeal swells slightly, and at this time you need to chop the onion and garlic.
2. Chop the onion very finely. Crush the garlic with the back of a knife and then chop it very finely. Chop the onion and garlic, and do not grind it in a meat grinder or through a press. Add garlic and onion to the oatmeal, salt and pepper and mix everything thoroughly.
3. Heat a mixture of vegetable and olive oil in a frying pan. Form patties with wet hands and fry over medium heat until golden-crisp. Then pour in the meat broth (the taste of the cutlets will depend on what kind of broth you used), I had chicken broth.
4. Reduce heat to low, cover the pan with a lid and cook the oatmeal cutlets until cooked. The cutlets must be turned over. Serve oatmeal cutlets with any side dish.

Preparation

1. For cutlets according to this recipe, instant oatmeal is suitable. Place the rolled oats into a convenient deep bowl. Boil water in a kettle. Pour out the required amount and add to the cereal. Stir until all the cereal is moistened. Let it swell for 10-15 minutes.

2. Peel the potatoes and grate them on a medium grater. Add to wet cereal and stir immediately.

3. Grind the peeled onion and garlic on a grater or in a blender until the consistency of gruel. Add to oat mixture. Stir.

4. Add salt, ground paprika, black pepper, Provençal herbs. Stir so that the spices are distributed throughout the minced meat. After all the steps you should get a dense and sticky mass.

5. Wet your hands a little with water. Use a spoon to scoop out a portion of the oatmeal and form into a round or oval patty. Place in a container with breadcrumbs and coat on all sides.

6. Heat odorless vegetable oil in a suitable frying pan and place the pieces. Fry over medium heat for 5-7 minutes until browned on both sides. For better cooking, cover the pan with a lid.

7. Prepare a flat plate with paper napkins in advance. Place the cutlets on it. Leave for a couple of minutes to absorb excess oil. Serve as an independent dish with suitable sauces or as an addition to main courses.

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Tips for the hostess

When making even the simplest dish, there are little tricks that will speed up the process and make the taste richer. When you decide to treat yourself to oatmeal cutlets, take note:

• Flakes from different manufacturers may require a different amount of water than specified in the recipe, and may also swell a little more slowly;
• When frying, onions are brought to readiness at a slower speed than cereals. Therefore, you should grate it on the finest grater, or fry it yourself. The same applies to potatoes. Don't forget to drain the excess juice;
• If the minced meat still turns out watery, add a little flour. If the mixture still does not reach the desired consistency, try making pancakes from it;
• When forming cutlets, you can “drown” a tiny piece of butter in the middle - this will make the taste much more delicate;
• Experiment with vegetables - zucchini, cabbage, carrots and others will make the dish original;
• Spices such as coriander and basil will highlight the taste. However, in stores there are special mixtures “For meat” or “For chicken”, which should also be preferred;
• Sugar can also make the taste of cutlets more refined. Usually half a teaspoon per kilogram is enough;
• It is most pleasant and healthy to fry cutlets in corn oil, since it does not disintegrate at high temperatures and does not form carcinogens;
• To make the mass more dense, first beat and add the yolk, and then the white;
• Before forming the cutlets, lightly beat the “minced meat” by throwing it on the table, or knead for a long time;
• It’s easier to place the cutlets in the pan with a spoon, which should be moistened with cold water after each use so that the mass does not stick to the surface;
• The best breading is made from breadcrumbs, which retain juiciness, creating a beautiful crust;
• Turn over once, otherwise the cutlets will turn out dry;
• After frying, reduce the heat and pour a little water into the pan, simmer for a while - this method will add fluffiness and tenderness to the dish.

Having enough time, it is always worth stocking up on oatmeal cutlets for future use, so that if necessary, you can treat yourself to a freshly baked dish.

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What else to read:

Oatmeal cutlets in broth

You will need:

• 2 cups oatmeal;
• 1 cup vegetable broth;
• 1 egg;
• 1 carrot;
• 1 onion;
• salt and spices to taste;
• vegetable oil for frying.

First you will need to heat the broth to a state close to boiling, and then pour it into the oatmeal. Then you need to wait until the oatmeal swells. While this is happening, take a large grater and pass the carrots through it. Also cut the onion into small pieces. These two ingredients must be sautéed over medium heat until they are golden brown. Add the roast to the swollen oatmeal and throw in the egg. Add spices to all this and mix thoroughly.

When forming cutlets with your hands, it is recommended to dip them in breading so that they do not fall apart. Fry using very little oil.

Step-by-step recipe with photos

For those who adhere to a lean diet, or just sometimes want to take a break from eating meat, this version of rolled oatmeal cutlets, popularly called “oatmeal,” is suitable.

For this recipe, it is better to take flattened flakes, which you need to pour boiling water over or cook for a short time. Whole grain oats that need to be cooked for 30 minutes will not work. And you can’t find it in our stores.

To make lean cutlets from oatmeal, take a glass of oatmeal, an onion and a potato. You will also need salt, pepper and oil for frying.

Onions must be peeled, washed and chopped very finely.

Fresh potatoes need to be peeled and grated on the finest grater. You need to make the dough for the cutlets quickly so that the potatoes do not have time to darken. Otherwise, your cutlets will turn out too dark and not tender golden.

Pour a glass of cereal into a large bowl and pour a glass of boiling water. If the flakes are steamed, then after a couple of minutes you can add onions and potatoes. If they require cooking, then it is better to steam them first, and then start cutting vegetables.

Add onion, potatoes, salt and pepper to the bowl. Mix everything thoroughly. The oatmeal will release a little sticky mass that will prevent the cutlets from falling apart in the pan.

Pour oil for frying into a preheated frying pan, and then place small cutlets with a tablespoon. Fry on both sides for 3-4 minutes until golden brown. You need to fry on low heat.

Place the finished fried oatmeal cutlets on a paper towel to absorb excess oil. The ideal option is to fry the cutlets in a dry frying pan with a non-stick coating, this option is for those who are counting calories in their diet.

Bon appetit!

Oatmeal cutlets

These oatmeal cutlets can be served with sour cream and any sauce, including soy. If you are preparing oatmeal cutlets for small children, it is better to refrain from adding spices.

Pour boiling water over the oatmeal and leave to steep for about 10-15 minutes. At this time, work on the onion and egg. Don't forget, different brands of flakes behave differently, so be prepared to add a little more boiling water than indicated in the recipe.

Now we take the onion, peel it and grate it, grate the onion because oatmeal cutlets are fried very quickly, if you add chopped onion, it will not have time to fry. Transfer the grated onion to a plate.

The egg needs to be beaten. You can do this with a fork or a whisk, whichever is more convenient for you. There is no need for special splendor; it is enough to simply obtain a homogeneous mass.

Now let's move on to the most important part of our recipe - the oatmeal cutlets themselves. To do this, mix the oatmeal mixture, add onion, egg, pepper and salt to taste. Oatmeal does not have its own distinct taste and aroma, so it is an excellent base for any spices and additives. I really love adding rosemary, savory or basil.

Heat a frying pan, add a couple of tablespoons of vegetable oil and spoon the cutlets into the frying pan. Wet the spoon in water each time, then the cutlet mass will easily slide off it. Fry the cutlets on both sides until golden brown, remove from the pan and place on a plate. This is how easy it is to prepare: it turns out to make cutlets from oatmeal. Bon appetit!

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Useful tips on how to cook cutlets with oatmeal

• the flakes must first be soaked in boiling water or milk, this will give them softness and the cutlets fluffiness;
• Additionally, for a looser consistency, you can add a little soda slaked with lemon juice;
• Butter or ghee will add flavor, and hard coconut oil is also good;
• minced meat with oatmeal is fried quickly, so for each cutlet 5 minutes for one side will be enough;
• chopped onions and spices will only make the cutlets tastier;
• minced meat can be very diverse - from chopped vegetables to the classic of several widows of meat;
• oatmeal cutlets are good with fresh vegetables, although they do not need any additions on their own;
• To enhance the taste and aroma, it is good to use garlic, pepper, and herbs.
• Formed minced meat for cutlets can be frozen.

As you can see, friends, hearing the phrase “oatmeal cutlets” makes you want to go to the kitchen as soon as possible! It is not at all necessary to take meat and eggs out of the refrigerator to get a tasty and healthy dish. There are many other equally useful, but much more interesting recipes! You will definitely love these original cutlets with oatmeal.

Try other cutlet recipes:

Lenten cabbage cutlets

Lenten cabbage and potato cutlets

Lenten cutlets

Minced meat cutlets with bran

Oatmeal cutlets with mushrooms

Chicken cutlets with oat flakes

Compound:

• Chicken fillet or minced meat – about 480-530 g
• Fine salt – 1 pinch
• Chicken egg – 1 pc.
• Paprika – 1 pinch
• Ground black pepper – 1 pinch
• Oat flakes – 120-150 g
• Sunflower oil – a little, for frying
• Onion – 1 head
• Water or milk - about 200 g
• Garlic – 2 cloves.

Preparation:

1. If you want to serve tender cutlets made from oatmeal for dinner, you need to pour a little milk into a deep container, beat in an egg and whisk everything thoroughly with a whisk.
2. Add flakes to the resulting composition (it is advisable to use an instant product) and stir. You need to make sure that their surface is completely covered with milk.
3. You need to wait about half an hour, as the flakes should swell well.
4. If chicken fillet is used instead of minced meat, then the meat must be chopped using a meat grinder.
5. Finely chopped onion and garlic passed through a press are added to the minced meat in advance. All ingredients are mixed well. To make the cutlets more tender, it is recommended to chop the onion together with the meat in a meat grinder.
6. After the flakes swell well, they are transferred to the minced meat. The composition is salted, a little paprika and pepper are added - you need to mix well with your hands so that a completely homogeneous mass is obtained.
7. Place a frying pan on the stove and heat it up. A little oil is poured in, after it is hot, small cakes are laid out with a spoon and pressed down lightly.
8. The cutlets are fried for several minutes on all sides at maximum heat, resulting in an appetizing crust.
9. Then the heat is turned down to a minimum and the cutlets are brought to a state of complete readiness.
10. You can serve cutlets as an independent dish, or in addition to a side dish and fresh vegetables. It turns out to be an interesting combination of chicken cutlets with oatmeal and mashed potatoes with the addition of garlic.

How to cook oatmeal cutlets

We will need:

• a glass of oatmeal;
• one head of onion;
• one potato;
• one clove of garlic;
• pepper;
• breadcrumbs;
• salt.

Cooking method:

1. Take 100 ml of hot water, which must be boiled beforehand. You need to soak oatmeal in this water for half an hour.
2. As soon as the flakes begin to swell normally, onions are immediately added to them, which are first grated on a coarse grater.
3. Boiled potatoes are peeled and then finely grated to add to the onion and flakes. A clove of garlic is added to this minced meat and passed through a press.
4. The resulting mixture is kneaded using a puree masher. You can also use a food processor. Salt and pepper are added.
5. Cutlets are made, which must be thoroughly rolled in breadcrumbs before frying.
6. Pour vegetable oil into a frying pan, heat it up, lay out the cutlets to then fry them over high heat until crusty.
7. The colettes are brought to readiness, covered with a lid. The fire must be reduced.

Bon appetit! Don’t forget that oatmeal has always been considered an excellent dietary food that helps restore health and keep your body in good shape.

Oatmeal cutlets with mushrooms

Compound:

• Oat flakes – 1 tbsp.
• Fresh champignons – about 300 g
• Water – 1 tbsp.
• Fresh cilantro – 1 bunch
• Potatoes – 1 tuber
• Sunflower oil - to taste
• Onion – 1 head
• Garlic – 1 clove
• Any spices - 1 pinch
• Wheat flour - about 100 g.

Preparation:

1. Dry flakes are poured into a deep container and filled with boiled hot water until they are completely covered with liquid. You need to leave the flakes to swell under the closed lid for about half an hour.
2. The potatoes are peeled, washed, and chopped on a grater (large).
3. The onion is peeled and cut into small cubes. Garlic is passed through a press.
4. The champignons are washed, dried, cut into small cubes.
5. The greens are washed and finely chopped.
6. Mushrooms, garlic, onions are added to the swollen flakes - all ingredients are mixed well.
7. The resulting potato mass is seasoned with spices, herbs are added and kneaded again.
8. Round-shaped cutlets are formed from minced vegetables by hand, then rolled in flour on all sides.
9. Place a frying pan on the stove, add oil, and heat it well.
10. Place the cutlets into hot oil and fry until fully cooked on both sides.

Preparing lean oat cutlets

Step 1: Prepare oatmeal.

Pour oatmeal into a small bowl and immediately pour boiling water over it. Then cover the container with a large flat plate so that it completely covers it. Let the oatmeal swell aside for 20-30 minutes while we prepare the remaining ingredients.

Step 2: prepare the onions.

Using a knife, peel the onion and then rinse thoroughly under running water. Place the component on a cutting board and cut lengthwise into four parts. If desired, each piece can be cut in half again. Now place the parts of the onion in a blender bowl and grind them at medium speed until fine-fine chips. At the end, pour the prepared component into a free plate and leave it aside for a while.

Step 3: prepare the champignons.

We wash the champignons well under running warm water and then place them on a cutting board. Using a knife, we clean the mushrooms from rough spots on the stems and caps. Now finely chop the ingredients into cubes and then transfer them to a clean plate.

Step 4: Prepare the parsley.

Wash the parsley well under running warm water, shake off excess liquid and place on a cutting board. Finely chop the greens with a knife, and then pour them into an empty plate.

Step 5: prepare the garlic.

Place the garlic on a cutting board and lightly press with the tip of a knife. Then, with clean hands, peel the cloves and rinse under running warm water. Using a garlic press, squeeze the ingredients directly into a free saucer and set aside for a while

Attention: if desired, the garlic can also be finely chopped with a knife.

Step 6: Prepare the potatoes.

Using a vegetable peeler, peel the potatoes and then rinse thoroughly under running warm water to remove any remaining soil and other dirt. Place the tubers on a cutting board and, using a fine grater, immediately grate them to a paste. Then carefully move the chopped potatoes into an empty plate.

Step 7: prepare lean oat cutlets.

Once the oatmeal has puffed up, use a tablespoon to transfer it to a medium bowl. We also add potato pulp, chopped onions, garlic, finely chopped champignons, parsley, as well as salt and freshly ground black pepper to taste. Then, using the same available equipment, mix everything thoroughly until a homogeneous mass is formed. We should get a mixture that is not very thick, but not liquid either (so that it can be scooped up with a spoon and does not drip). Now pour a small amount of vegetable oil into the frying pan and put it on medium heat. When it warms up well, we begin to prepare the cutlets. To do this, using a tablespoon, put the oatmeal mixture into a container. Fry the dish on both sides until a golden brown crust forms. Then screw on the burner, cover the frying pan with a lid and simmer the cutlets for about another 5 minutes . This will make them more tender. At the end, we transfer the dish using a wooden spatula onto a special plate and we can invite everyone to the dinner table.

Step 8: serve lean oat cutlets.

Serve the finished, still warm cutlets to the dinner table along with a side dish such as mashed potatoes, buckwheat porridge, fresh vegetable salad or another dish of your choice. Tasty, healthy, but also filling! Bon appetit!

Tips for the recipe:

– to prepare delicious cutlets, try to use oatmeal from a trusted brand. For example, I love “Hercules”, because after steaming the oatmeal acquires viscosity, and this is very good for the dish itself, because then it holds its shape and does not spread across the pan;

– instead of champignons, you can put other mushrooms in the cutlets to suit your taste. And a quick dish can be prepared without them at all;

– these cutlets are stored in the refrigerator for more than two days in a food container with a tightly closed lid.

Lenten diet cutlets

For preparation you will need:

• 1 glass of oatmeal;
• 400 ml water;
• 1 potato;
• 2-3 onions;
• 5 garlic cloves;
• salt, herbs and pepper to taste.

First you need to cook the oatmeal. To do this, just add boiling water to the flakes and leave for 40 minutes. While the porridge is steeping, peel the potatoes, as well as the onion and garlic, and then cut everything into small cubes. All vegetables should be minced and then added to the porridge. Add salt, pepper and garnish with herbs. In this case, you can use both fresh and dried herbs. Mix well.

Using a spoon, place the cutlets in the pan, frying each on both sides until the crust is browned. Serve with vegetable salad.

Quick oatmeal cutlets

The simplest recipe out there. A godsend for students and culinary specialists – “first-year students”.

Advice! Some housewives, after the initial quick frying, stew the cutlets, bringing them to readiness under the lid with a small amount of water. For this recipe, it is better not to use this method, as the oatmeal patties may fall apart or crack in the middle.

Ingredients : _

• Extra instant oat flakes – 2 tbsp.
• Ready-made chicken broth - 1.5 tbsp.
• Small carrots – 1 pc.
• Garlic – 3 cloves.
• Onions – 1 pc.
• Salt.
• Breadcrumbs – 100 g.
• Chicken egg – 2 pcs.
• Black pepper.
• Dried herbs as desired.

Preparation:

1. Soak oatmeal in well-heated broth. If there is no broth, then bring two glasses of water to a boil and dissolve one chicken-flavored broth cube in them.
2. In a blender bowl, puree the peeled garlic and onion.
3. Add a chicken egg, garlic, onion, dried herbs and spices with salt to the soaked flakes. Knead the minced meat into a thick mixture, adding a little breadcrumbs.
4. Form round cutlets, dip in beaten egg, roll in breadcrumbs and fry until nicely golden brown.

Oatmeal cutlets recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Oatmeal cutlets”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of oatmeal cutlets is 122.8 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Cooking with mushrooms

An excellent dish for a diet or Lenten menu.

To complete the recipe you need:

• oat flakes – 100 g;
• champignons – 2 times more;
• sunflower oil - a stack;
• garlic – ½ head;
• onion – 1 pc.;
• egg – 1 pc.;
• flour – 20 g;
• salt, spices, herbs.

To enjoy the taste of original products:

1. Pour the oatmeal into a small bowl.
2. To make the flakes swell, they are poured with boiling water and left.
3. Champignons and onions are chopped, then added with salt and sautéed in a frying pan.
4. The greens and garlic are finely chopped and mixed with the swollen oatmeal.
5. Next, frying and an egg are added to the oat mixture.
6. At the end, a little flour is added to hold the minced meat together, and classic salt and spices are added for taste.
7. Cutlets are formed from minced meat and fried in hot oil until cooked.

This is interesting:

Oatmeal cutlets recipe

A hearty dish suitable for a Lenten menu. In addition, it can be prepared for breakfast or afternoon snack.

1. Chop the onion and garlic, then fry them until translucent. Pour soy sauce into the pan, add salt and spices.
2. Add oatmeal to onion sauce and stir to combine. Pour in water, remove the pan from the stove and cover it with a lid.
3. After 10 minutes, mix the swollen oatmeal with chopped walnuts.
4. Make 30 small cutlets and roll them in flour. Fry the preparations until done.

The dish goes well with chopped vegetables and pesto sauce.

Chicken cutlets with oatmeal

Ingredients:

• half a kilogram of chicken fillet;
• oatmeal – ½ cup;
• chicken egg – 1 piece;
• 170 ml water;
• 2 garlic cloves;
• onion – 1 piece;
• salt – a couple of pinches;
• a pinch of seasoning;
• vegetable oil.

The period required for cooking is 40-60 minutes.

How many calories per 100 grams – 275.65 kcal.

Recipe for making chicken cutlets with oatmeal in stages:

1. Pour oatmeal into a cup, pour half a glass of hot water and leave to swell. They should sit for about 20 minutes;
2. We clean the chicken meat from the skin, wash it and cut it into medium pieces;
3. Remove the skins from the onion and cut into small slices;
4. Place the meat in a blender, put the onion pieces in there and grind everything until smooth;
5. Then add swollen oatmeal to the meat;
6. We free the egg from the shell and place it in the mixture;
7. Mix everything thoroughly until smooth;
8. Next, add some salt and season with spices;
9. Peel the husks from the garlic, cut the cloves into slices and add to the mixture. Mix the minced meat until smooth;
10. Place the fryer on gas, add oil and heat it up;
11. Forming cutlets. To do this, scoop up the minced meat with a spoon, transfer it to your hands and make oval or round cutlets by hand. If desired, they can be rolled in breading;
12. Place in hot oil, fry on one side until done and transfer to the other side, also fry;
13. Reduce heat, cover with lid and keep for about 3-5 minutes.

Cooking oatmeal cutlets

• Pour oatmeal into a pan, add water, add salt and place on the stove. Once boiling begins, boil for 3 minutes.
• Then the oatmeal is transferred into a cup and left to cool.
• Wash potatoes and carrots to remove dirt and remove skins.
• Grind potatoes and carrots on a coarse grater.
• Peel the onion and chop it into small cubes.
• Pour oil into a frying pan, place it on the fire and leave to warm up.
• Add grated carrots and chopped onions to well-heated oil and fry for several minutes until golden brown.
• Next, place the fried vegetables in the prepared oatmeal, and add pieces of onion there.
• Rinse the greens of garlic, parsley, dill and chop into small pieces. Pour into the base.
• Add salt and pepper to taste and mix everything thoroughly.
• Pour oil into a frying pan, put it on the fire and heat it up.
• Breaded oatmeal cutlets.
• Place in well-heated oil and fry on both sides until golden brown.
• Place the finished cholets on a plate and serve.

Oatmeal cutlets are an excellent substitute for meat cutlets. In addition, they are ideal for dietary nutrition, as they have a fairly low calorie content. They are very quick and easy to prepare.

Rolled oatmeal cutlets calorie content

Diet cutlets made from oatmeal or rolled oats are prepared simply from natural and affordable products, they turn out to be satisfying, tasty and healthy.

Type of dish: main course, side dish Calorie content: 160 kcal

Oatmeal cutlets are an independent dietary dish. With vegetables, such cutlets are in no way inferior to meat ones: they are no less filling, but are absorbed and processed by the body easier than meat ones.

The recipe for oatmeal cutlets was sent to me by email from reader Sergei Nitochkin, for which I am very grateful. There are a lot of oatmeal recipes on the blog (baked goods, pancakes, desserts, cutlets, etc.) and, seeing so many of them, Sergey decided to send his own simple recipe, adding his own recipe to the collection of oatmeal recipes.

If you share your favorite and simple recipes, and not only with oatmeal, I will also be grateful.

• oat flakes (rolled oats) – 1 cup

• onion – 1 large

• garlic – 3 cloves

• egg – 2 pcs.

• meat or chicken broth - about a glass

• a pinch of salt

From the specified amount of ingredients you get 5-6 small cutlets.

1.Finely chop the onion and garlic. You can grind them using a blender, which is what I did.

2.Combine rolled oats, chopped onion and garlic, eggs and add a pinch of salt. Mix the dough well.

Due to the fact that I was overzealous and chopped the onion so finely that it released juice, the dough turned out to be runny, but this did not affect the process of preparing the cutlets - the dough held its shape in the pan and did not spread. Another time I cut the onion by hand, the dough was a little crumbly, but the cutlets also held their shape well in the pan. This is what they looked like:

In the first case, they turned out to be more like oatmeal pancakes in appearance, in the second - cutlets. The essence has not changed from this. I liked the first option better.

3. On a hot frying pan greased with a small amount of oil or fat, place a mound of dough in the form of cutlets. Fry the cutlets on both sides, not very much, so that the dough just sets.