Cutlets can be prepared not only from meat, fish or vegetables, but also from nuts. Such gourmet dish how lean nut cutlets will be especially appreciated by vegetarians of various persuasions, fasting people and just gourmets. You can fast in different ways and to varying degrees, so it should be noted that the addition of such a product as cheese is still highly desirable. The production of cheese from milk does not threaten the lives of living beings, and cutlets with it will definitely turn out tastier.

Let's say from walnuts, although of course you can use some other types of nuts, such as hazelnuts or peanuts (which, strictly speaking, are not a nut).

Recipe for nut cutlets

Ingredients:

• walnut or peanut kernels - 1 cup;
• potatoes - 2-3 pcs. medium size;
• bread crumb - 200-300 g;
• some milk or water;
• hard cheese (optional) - about 100-150 g;
• sesame (optional) - 1 tbsp. a spoon;
• garlic - 1-2 cloves;
• dry ground spices (you can use different ready-made mixtures without glutamate, salt and preservatives, for example, curry or suneli hops);
• different fresh greens;
• vegetable oil or melted butter for frying;
• breadcrumbs.

Cooking

Lightly toast the nut kernels in a dry frying pan. Peanuts must be peeled and roasted a little longer than walnut kernels. We grind the nuts in a mill, not necessarily to the state of flour, it is better to the state of small cereals such as semolina, then the minced meat will have an interesting texture. Soak the bread crumb in water, or better - milk, then squeeze it slightly and knead it (with a fork or in a blender).

Cook potatoes "in uniform", cool cold water, peel and mash with a fork. We rub the cheese on a medium grater. Mix all ingredients in a bowl. Lightly salt. Add sesame seeds, spices and crushed garlic.

Next, we have two options. Since all prepared ingredients can be eaten without frying (as we remember, this kind heat treatment, to put it mildly, not useful), we can add some melted butter into a bowl and mix thoroughly. Form cutlets, roll in. Better yet, in nut flour and, without frying, put on a serving dish, decorating with herbs.

Well, if you want, you can fry on both sides in a frying pan in oil, or bake in the oven for 20-25 minutes at a temperature of about 200 degrees C. This makes especially sense if you decide not to fast and added to minced meat egg.

It turns out that our favorite potato can be in this version. Unusual combination potato walnuts makes these cutlets a mystery. The taste is completely incomprehensible from what they are made, but they delight everyone who has tried them. I strongly advise you to cook this wonderful dish during Lent.

You will need:

• potatoes 10 pcs
• onion 2 pcs
• walnuts 1 cup (200 ml cup)
• semolina 1 cup
• vegetable oil 3 tbsp
• soda 1 tsp and vinegar to quench it
• the black ground pepper
• dry seasoning
• breadcrumbs
• vegetable oil for frying

Step by step photo recipe:

Raw potato, onion And nuts pass through a meat grinder.

Add to minced meat semolina.

Can be squeezed through a press 1 clove of garlic.

soda quench with vinegar and pour over chopped vegetables.

Add 3 tablespoons vegetable oil, salt, pepper, your favorite seasoning(paprika, suneli hops ...) and mix the minced meat thoroughly until smooth.

Shape into patties and roll in breadcrumbs.
Advice:cutlets are easy to sculpt if you wet your hands in water.

Fry cutlets in hot vegetable oil.

When the cutlets are browned on both sides, you can fry the sides.

Potato cutlets with nuts they are very tasty not only hot, but also cold, they are well stored in the refrigerator and warmed up in the microwave without any problems.

Bon Appetit!

I really liked the meatballs chicken meat with the addition of walnuts, such an unusual taste turned out, very pleasant, original. And also a reception with whipped protein in minced cutlets Came out juicy and fluffy. This technique can be safely used during the preparation of absolutely any cutlets. There is no breading - fry the cutlets like pancakes, i.e. Spread minced meat in a frying pan with a tablespoon. I will be glad if the recipe is useful for you! :)

Prepare chicken fillet, walnut kernels, onion, garlic, piece wheat bread, milk, egg, vegetable oil, salt, ground pepper.

Twist chicken fillet, peeled walnuts, onions, garlic, a slice of bread soaked in milk (or boiled water) in a meat grinder.

Separate the white and yolk. Whisk the protein until a fluffy dense foam, add to the minced meat for cutlets instead of with the yolk, add salt and black pepper to taste.

Gently mix the mince.

Fry chicken cutlets with nuts in vegetable oil, picking up and spreading the cutlet mass with a tablespoon, as you usually fry pancakes.

Fry the cutlets on both sides until cooked, do not overcook, do not make the fire very large. These are delicious and juicy chicken cutlets cutlets with walnuts, only 14 pieces.

Cutlets Alexandria. This recipe was not peeped anywhere, it was born somehow by itself in the process of making cutlets. Since I somehow didn’t really want ordinary cutlets, I also wanted something spicy. I didn’t want to mess with the kebab, and I didn’t have the time or desire to fire up the grill. So these cutlets are rather the result of a search for a way to fulfill desires.

For "Alexandria" cutlets you will need:

• Meat or chopped meat. I don’t specifically specify which meat, because with any option or mixture it will be delicious. In this case, beef was used.
• Onion.
• 1-2 garlic cloves.
• Several slices of dry white bread.
• Cilantro - a small bunch.
• Walnuts - about a handful.
• Wine or balsamic vinegar. 1 teaspoon.
• Good adjika. Depending on your preferred spiciness. Here's a third of a teaspoon
• Salt.
• Ground black pepper.
• If desired, spices to taste.

Cooking Alexandrian cutlets.

For several years now, I have been using a blender slicing bowl for minced meat, and not a meat grinder. Mainly due to the fact that the knives of the blender chop the meat, they do not press on it, as in a meat grinder - therefore the cutlets are more juicy.

First, I put onions, garlic, bread spread with adjika into the bowl (sometimes I soak the bread, sometimes not, most often I soak it in water, sometimes in milk or cream - but the cutlets turn out more magnificent with water), vinegar, nuts and greens. I add salt and freshly ground black pepper. That is, everything except meat is laid.

I grind the contents of the bowl until completely homogeneous.

I add meat, cut into small pieces.

And I grind everything into a smooth minced meat.

I take out the blender knives and knead the minced meat for about 10 minutes in the same bowl with my hands. As you know, minced meat loves hands.

I tighten the bowl with cling film and put it in the refrigerator for half an hour.

Then I form oval cylindrical cutlets from minced meat, more like short sausages and fry them in a pan in a mixture of vegetable and butter.

First, I quickly fry over high heat from all sides, so that the cutlet is covered with a crust and “sealed” all the juices inside, and then over low heat under the lid I bring it to full readiness.

What can I say, it's really delicious. Vinegar slightly marinates minced meat, but due to a very small amount it does not dominate in smells. The main accent is given by cilantro with nuts, and the latter, due to the very fine grinding, give smoothness and uniformity to the stuffing, coupled with a delicate nutty flavor.

And why "Alexandria"? Yes, everything is simple. And it has nothing to do with Alexandria. Since I came up with this recipe for cutlets myself, in any case, I didn’t come across recipes for cutlets with such a combination of ingredients, I decided that I could come up with a name for them. And since, although my last name is different, I am from the Alexandrian family, then let them be called that.