Lenten patties made from Hercules flakes are a low-cost and more than edible dish. Serve yourself or as a garnish.
Ingredients
Hercules – 200 g
Carrots – 1 pc.
Onions – 1 pc.
Garlic – 2 cloves
Corn flour – for breading
Vegetable oil – for frying
Salt, pepper – to taste
Cooking process
Lenten cutlets from the oatmeal are a budget and more than edible dish. Not knowing, from the first bite it is difficult to determine the main product. For a crispy crust I recommend to pan in corn flour, but wheat is also suitable. To keep the preforms in their original form and do not fall apart, fry should be at high temperature, in hissing oil.
Cutlets from oatmeal are served independently: with sauces, salads, fresh herbs, or as a “pressed” garnish for meat and poultry.
Take the ingredients listed: Hercules, salt, pepper, onions, garlic, carrots, vegetable refined oil, corn flour.
Oat flakes to the top pour steep boiling water, keep under the lid for 5-7 minutes.
Onions, carrots and a couple of cloves of garlic are crushed in a combine to a fine grain. We steamed in a frying pan in a drop of another oil (juice with such a grinding of vegetables is enough, you can do without fat). We soften the minutes 3-4.
Mix the viscous Hercules, “tired” vegetables, salt, pepper.
With moist palms, we form round or oval cutlets from oat-flakes, densely sprinkle with corn flour.
Fry cutlets from oatmeal flakes on both sides to a crust in a frying pan in red-hot refined oil.
Done. At the output – 11 homemade cutlets from oat-flakes.
Bon Appetit!
Cutlets from oat-flakes
Lenten patties made from Hercules flakes are a low-cost and more than edible dish. Serve yourself or as a garnish.
Ingredients
Hercules – 200 g
Carrots – 1 pc.
Onions – 1 pc.
Garlic – 2 cloves
Corn flour – for breading
Vegetable oil – for frying
Salt, pepper – to taste
Cooking process
Lenten cutlets from the oatmeal are a budget and more than edible dish. Not knowing, from the first bite it is difficult to determine the main product. For a crispy crust I recommend to pan in corn flour, but wheat is also suitable. To keep the preforms in their original form and do not fall apart, fry should be at high temperature, in hissing oil.
Cutlets from oatmeal are served independently: with sauces, salads, fresh herbs, or as a “pressed” garnish for meat and poultry.
Take the ingredients listed: Hercules, salt, pepper, onions, garlic, carrots, vegetable refined oil, corn flour.
Oat flakes to the top pour steep boiling water, keep under the lid for 5-7 minutes.
Onions, carrots and a couple of cloves of garlic are crushed in a combine to a fine grain. We steamed in a frying pan in a drop of another oil (juice with such a grinding of vegetables is enough, you can do without fat). We soften the minutes 3-4.
Mix the viscous Hercules, “tired” vegetables, salt, pepper.
With moist palms, we form round or oval cutlets from oat-flakes, densely sprinkle with corn flour.
Fry cutlets from oatmeal flakes on both sides to a crust in a frying pan in red-hot refined oil.
Done. At the output – 11 homemade cutlets from oat-flakes.
Bon Appetit!