Beet cutlets, Lenten
Description
The dish is easy to prepare without unnecessary complications. Fasting? This light and delicious dish will add variety to your menu during fasting periods. The recipe for lenten beet cutlets is very simple. Even my mother-in-law, who isn't particularly fond of cooking, happily uses this recipe. Try making beet cutlets yourself—I'll tell you how: 1. Peel cooked beets and grate them on a grater or mince through a meat grinder. 2. Shell walnuts and chop them finely. You can grind them into flour, or simply crush with a rolling pin or finely chop with a knife. 3. Add the walnuts, salt, spices, and finally semolina to the beets. Mix thoroughly. The amount of semolina depends on how juicy your beets are. 4. Warm the mixture on a heated skillet with 2 tablespoons of vegetable oil. It shouldn't boil, but should become quite hot. 5. Once the mixture thickens, remove it from the heat and let it cool. 6. Shape the cutlets. Dip them in semolina or breadcrumbs, then fry in vegetable oil until a crispy crust forms. That's it! These cutlets go perfectly with any side dish. An excellent hot dish for those observing a fast. Serve immediately.