Cutlets from oatmeal - very tasty, try it!

Have you ever tried cutlets from Hercules? Would you say that this is acceptable only for vegetarians and fasting believers? But I do not agree. (Although, of course, for those who observe posts, this is an excellent option.)

However, if you have never tried such cutlets before, and you are given them to taste with your eyes closed, then I think that few will guess what they are made of. To taste, and in appearance they resemble meat. And most importantly, Herculean cutlets are really delicious, you can eat them a lot, so as to thoroughly saturate. But since they are not cheaper than meat ones, they do not feel sorry-even if they're going to eat a mountain. In addition, this is an excellent budget option in case there is no meat at home, and something you want to eat.

Preparing cutlets from the oat-flakes is very simple - no special skills are required.

E cutlet cutlet from oatmeal

Two eggs of oatmeal will require two eggs, onion one or two bulbs (depending on the size), a pair of garlic cloves and a bouillon cube (with the taste of meat or chicken), flour for breading.

So, to make a "stuffing" for such cutlets, boil two cups of water, adding a bouillon cube with the taste that is more like it, and throw it into the broth. Cook for about five to seven minutes, stirring to make a pretty thick porridge. Remove from the heat, cool (at this time our porridge is still slightly thickened), and while we cut finely onions and garlic. In the cold, you can still warm, but not hot cooked Hercules, drive the eggs, mix, add onions with garlic, add a spoonful of other flour and a little bit of baking soda, literally at the tip of the knife. Again, carefully mix and start to form small cutlets, dumping them in flour. If you have cheese at home, you can put a small piece in the cutlets, if not - it does not matter, and it will be delicious. And then fry them on sunflower oil, first from one side to a golden crust, and then, turning over the spatula, on the other.

Who categorically does not accept bouillon cubes, I can say that without them it turns out very much even edible, just do not forget to salt the forcemeat, before sculpting the cutlets from the oat-flakes and adding a little pepper of black ground. You can also finely chop the dill and also add it to the stuffing.

You can not cook porridge for mincemeat, and steal the oats with boiling water for the night. Even from one glass of oatmeal, filled with a glass of boiling water, in which the broth cube is dissolved, you will get quite a few bases in the morning for the cutlets, which you can not form, as in the previous case, with your hands. Just do a little differently - in the swirls that have swelled during the night (if the water suddenly not all absorbed, then wring out the excess), drive in the egg, add finely chopped onion, green. For the viscosity, add a little flour, and for a splash of soda, and spread, like a pancake, a tablespoon on a hot frying pan. Turn these cutlets from one side to the other as they blush. For me, it's better that way.

I personally like to serve them with sour cream, put a spoonful of sour cream on top of this meatball - tastiness!

But my mother makes cutlets from oatmeal, using that gruel, which she has after cooking the infusion for cooking the health jelly. He cooks it on the basis of the oatmeal. In this case, after the muddy water infusion is ground after the stirring (the basis for the future kissel), the remaining softened gruel should only be washed a little in a colander and, like everything else, add all the same ingredients. Not less tasty cutlets are obtained, only with a slight sourness, since kefir for leaven was added to get the acidic infusion.

In general, no matter how you prepare these cutlets from the oatmeal, it's always delicious.

Be sure to try them on one of the above recipes - and a pleasant appetite for you!