Cutlets from oatmeal - delicious, nutritious, dietary

Cutlet, like all that surrounds us, of course, has a biography and a rather noble one - she was born in France in ... well, it does not matter when, especially since accuracy can not be confirmed by a passport. But the fact that great-great ... the grandmother of the present cutlet was not at all like the current cutlet - it is known for sure - the very name of this says. The translation of the word "cotelette" means "rib", like this. The ribs wrapped in a layer of meat - that was what a cutlet was then. From a purely human point of view, these French people can be understood - forks in those days were in short supply, probably, they still did not exist at all, meat mincers - even more so, and you want to eat. That's thought of - and keep eating for what, and ... probably, then it was born "fingers lick." Technical progress did not bypass kitchen utensils - forks appeared and replaced bones, which were gradually forgotten, but meat began to adapt to new conditions.

Every culinary artist strives to bring something of his own - so there appeared in the technology of cooking cutlet patties, then pieces of meat began to be beaten to make them softer, and then the preparation was speeded up using minced meat. In the end, the kinds of cutlets and ways to prepare them became uncountable, but the classic European cutlet was and remains in the form of a toasted piece of meat. In Russia, cutlets appeared in Peter's times. At first it was chopped meat in the form of a flat cake, and then the "cutlet" progress swiftly expanded and a lot of "relatives" appeared at the cutlet, which sometimes have a very similar resemblance to it, and only in the part of preparation - bread crumbing and heat treatment. And now we have fish cutlets, schnitzels, croissants, meatballs (well, what's not a meatball - a meatball?) And quite something incomprehensible - cutlets from oat flakes, carrots and, so, from everything that can be put in a frying pan and brought to a state "Yummy".

Vegetable cutlets are a special charm on the table. Everything that grows in the garden is suitable: make cutlets from soy, pumpkin, cabbage, potatoes, carrots, etc. - you can not enumerate everything. The main advantage of such, if I may say so, cutlets, low calorie and piquant, unusual taste. To surprise friends and / or family members, apply "grandmother's advice" - boil rice, cabbage, potatoes, carrots, onions and garlic to grind through a meat grinder. As usual, salt and spices to taste, whipped eggs and flour - to a thick consistency, shaped cutlets to roll in breadcrumbs and fry - and success is guaranteed. It was dietary, mysterious and ... delicious. In this case, you can not bother with the name - it's easiest to name, for example, cutlets from oat flakes, and what's behind it - let everyone think out according to the existing culinary experience. Imagine what a meaningful feast will turn out, if there is such an unusual dish - "cutlet rebus" without straining to consolidate unfamiliar people before, and make many friends.

By the way, cutlets from oat flakes really, as they say, "have a place to be". And prepare quite simply:

- pour boiling water on the flakes and leave for ~ 20-30 minutes;

- potatoes and onion to pass through a grater;

- mushrooms (can be without them, but the intrigue disappears) cut into cubes, cut the greens finely, and crush garlic;

- everything that was prepared, add to oatmeal, mix, salt, pepper.

The stuffing, or what it is, will turn out not liquid, and not thick. It can be typed with a spoon and laid out with flat cakes in a frying pan with preheated vegetable oil. The rest is a matter of technology: fry until it is crusted, turn over, 5 more minutes on low heat, and you can say "ah yes I am!". On the table, such cutlets are served with mashed potatoes, porridges or simply with vegetables or sauce. Similarly, cutlets from croups are also prepared, when instead of oatmeal they take what will fall in the "zagashnik" - millet, buckwheat, rice, etc.

To all this, there is not enough recipe, which is quite simple: take a glass of oat flakes for half a glass of water, three champignons (for gourmets - four), one each - potatoes, onions, chives, salt and spices - to taste. And that's all. If at least once all this is cooked, oat flakes cutlets will become a frequent dish on your table - tasty, nutritious and suitable for almost any diet.