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During fasting, each hostess thinks about how she can please her relatives so that church recommendations are not violated. As it turned out, there are recipes for lean mushroom cutlets. Their advantage is that the taste can be very varied, depending on the added vegetables, cereals and spices.

Lean mushroom cutlets with oatmeal

It is very easy to make lean mushroom patties with oatmeal.

Ingredients:

• 1 tbsp. oat flakes (Hercules);
• 10 pieces. champignons;
• 2 pcs. potatoes;
• 3 cloves of garlic;
• 2 pcs. onions;
• 200 ml of boiling water;
• sunflower oil (for frying);
• ground black pepper;
• salt to taste.

Pour boiling water over the flakes, cover and leave for half an hour.

Peel, wash and grate the potatoes.

Cut the pure champignons into cubes and grind in a blender.

You can finely chop the onion with a knife or use a blender.

In a bowl, combine cereal, onion and mushrooms. Grate the garlic on a fine grater and add to the mushroom mince. Salt the mixture to taste, pepper, mix well.

Heat sunflower oil in a frying pan, form round cutlets with wet hands (choose the shape yourself) and fry until golden brown on both sides. Lean mushroom patties can be served hot or cold with salads.

The recipe for lean mushroom cutlets with a photo will interest novice housewives, since it is easy to prepare, but it turns out with excellent taste.

Lean mushroom cutlets with rice

Ingredients:

• 0.5 kg of champignons;
• 1 tbsp. round grain white rice;
• 2 pcs. onions;
• 1 tbsp. bread crumbs;
• 2 tbsp. l. sunflower oil;
• a pinch of salt and ground black pepper;
• 1 liter of filtered water.

Pour the rice into a colander and rinse under running water. Let the liquid drain and pour into a pot of boiling water.

Season with salt and stir with a wooden spatula so that it does not burn. Cook for 40-45 minutes until the cereals are fully cooked, remove from the stove and let cool.

Finely chop the onion with a knife and pour into a frying pan with butter. Fry over medium heat until transparent for 5-7 minutes.

Cut the mushrooms into small cubes and pour over the onion. Simmer together for 15 minutes until the moisture evaporates. Remove from heat and let cool vegetables.

Mix rice porridge with mushrooms and onions, transfer to a bowl, salt to taste, add pepper and mix.

Cover the dishes with cling film and refrigerate for 30 minutes.

Prepare breadcrumbs in a plate and remove minced meat. Form cutlets with your hands, roll in breadcrumbs and fry until golden brown. You can serve these cutlets at any time of the day: for breakfast, lunch or dinner.

Recipe for lean buckwheat cutlets with mushrooms

Lean cutlets with buckwheat and mushrooms are very tender and crispy. And although they need a minimum food set, the result is amazing.

Ingredients:

• 1 tbsp. buckwheat cereals;
• 300 g of champignons;
• 1 onion;
• 1 medium carrot;
• 150 g rye bread;
• 3 cloves of garlic;
• salt to taste;
• a pinch of ground black pepper;
• spices for minced meat (optional);
• breadcrumbs;
• 3 tbsp. l. vegetable oil.

Rinse buckwheat groats and throw into boiling water. Let it boil and cook over medium heat until it is fully cooked, let it cool.

Wash the champignons and finely chop not more than 1 cm in size.Place in a pan with vegetable oil and fry until the liquid evaporates.

Separately in a frying pan, fry finely chopped onions and carrots grated on a small grater.

Combine buckwheat porridge, mushrooms, onions and carrots in a deep bowl.

Soak the bread in water and add to the mushroom mince. Season with pepper, salt, minced meat spices and mix well. If you have a blender, you can use it and grind the minced meat until smooth.

Form minced meat patties and roll in breadcrumbs.Fry in oil on both sides until golden brown.

Lean buckwheat cutlets with mushrooms can be served with tomato sauce. This will give the mushroom cutlets a spicy delicate taste.

Lean mushroom cutlets with potatoes

We offer another recipe for lean mushroom cutlets with step-by-step cooking with a photo. Cutlets with potatoes will be interesting even for a festive table.

• 10 pieces. medium potatoes;
• 400 g of champignons;
• 2 onions;
• olive oil;
• 3 tbsp. l. flour;
• 0.5 tbsp. bread crumbs;
• 2 cloves of garlic;
• salt and black pepper to taste.

Peel and boil the potatoes in water with added salt until cooked.

Chop the onion with a knife and fry in a pan in oil until transparent.

Finely chop the mushrooms into cubes and send to the onion. Fry until the liquid evaporates for about 15-20 minutes.

Make mashed potatoes from boiled potatoes, mash them with a vegetable crush.

Add mushrooms, onions to mashed potatoes and mix.

Add salt, ground pepper, wheat flour to the minced meat and stir well.

Form cutlets of any shape: round or oblong.

Dip in breadcrumbs and fry in a pan with heated oil on both sides until tender.