Beetroot cutlets

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to make beet cutlets? Boil the beets in their skins or peel and boil the root vegetable cut into pieces. It seems to me that when boiling and baking vegetables whole, more nutrients remain in them, and the beets retain their bright color. Cook whole beets for about 25 minutes; readiness can be checked with the tip of a sharp knife or fork; they should easily enter the vegetable. To make the beets in their skins cook faster, you can add a pinch of soda to the water in the pan.

2. STEP 2

   

   Let the vegetable cool. Peel and chop the beets with a blender, fork or grate. If you want the beet mass in the finished product to be as homogeneous as minced meat, then, of course, it is better to use a blender; when grated, the beets will remain in small pieces in the cutlets.

3. STEP 3

   

   Beat a chicken egg into a separate bowl, add salt and ground black pepper to taste, beat the ingredients with a fork to obtain a homogeneous mixture.

4. STEP 4

   

   Add semolina to a bowl with grated beets, pour in the egg mixture, and a tablespoon of thick sour cream. Mix the ingredients thoroughly.

5. STEP 5

   

   Pour semolina or breadcrumbs into a plate. Place a tablespoon of minced beetroot into a plate.

6. STEP 6

   

   And carefully, with clean hands, form dense breaded beet cutlets. Pour vegetable oil into the frying pan. Warm it up.

7. STEP 7

   

   Place the cutlets in heated oil, fry them over medium heat for about 2-3 minutes on one side, then turn them over and let the cutlets brown on the other side. Remove the cutlets from the frying pan, serve as a side dish for a meat dish, or as an independent dish with sour cream or mayonnaise. It turns out tasty, simple and satisfying. Bon appetit!

Comments on the recipe

Eleno4ka

27.11.2023

4.6

This was my first time making beetroot cutlets. The beets were boiled in advance, first I grated them on a coarse grater, added a raw egg, sour cream, salt, pepper, semolina and crushed everything together using a blender. I also used semolina for breading. The beetroot mass turned out to be very soft, I had trouble forming cutlets with my hands, so I spooned the cutlet mass onto a plate with breading, sprinkled semolina on top, carefully lifted it with a spatula and dropped it into the heated oil in a frying pan. When the cutlets were fried on one side, they turned over without any problems. The cutlets turned out delicious: with a crispy semolina crust on the outside and tender, juicy inside. I really liked the combination of sweetish cutlets with homemade adjika made from tomato, garlic and pepper. Thanks for the recipe, Snezhana!

Oriole

27.11.2023

5

Interestingly, I haven’t made cutlets from beets yet.

vasilNа

27.11.2023

4.7

I'm waiting for pictures of who prepared it. In the meantime, I’ll cook in another variation, here

Sunny777

27.11.2023

4.8

Mmmm, it looks so delicious!!! And the recipe is simple) I liked that there are few ingredients and everything can be easily found in the store. Tell me, who has already cooked, is there too much semolina?? Otherwise I’m afraid that they won’t get in touch... My husband will be happy, he loves beets, and Lent is such a joy with recipes like this.

Helen

27.11.2023

4.7

Interesting dish, you have to try it. Is there no need for onions here? Maybe it would be better to add onion and garlic?

Silver

27.11.2023

4.5

I also want to try it, but I’ll definitely add onion.

arsika

27.11.2023

4.5

I love beets, I know many dishes made from them, but I’ve never made beet cutlets. This recipe yielded lovely cutlets, tender and juicy. Thank you very much for the recipe!