Baked mung bean cutlets with vegetables and walnuts (lean)

Category: Dishes from cereals and flour products
Baked mung bean cutlets with vegetables and walnuts (lean)

Ingredients

Mash 200 g
Carrot 1 PC
Beet 1 PC
Walnut 50 g
Spinach 50 g
Dried cranberries 50 g
Zira, coriander, nutmeg 1/4 h l
Ground paprika 1/2 tsp
Salt pepper taste
Vegetable oil 1.5 tbsp

Cooking method

  • Baked mung bean cutlets with vegetables and walnuts (lean)Soak the mash for several hours (it is advised even at night).
  • I stood soaked for 4 hours. Drain water, rinse
  • Baked mung bean cutlets with vegetables and walnuts (lean)Boil mung bean until tender. It cooks quickly enough (15-25 minutes)
  • Baked mung bean cutlets with vegetables and walnuts (lean)I cooked for 20 minutes. Mash slightly overcooked
  • Baked mung bean cutlets with vegetables and walnuts (lean)Heat vegetable oil in a frying pan and fry the spices in it for a few minutes
  • Baked mung bean cutlets with vegetables and walnuts (lean)Finely chop the spinach (I have frozen), finely grate the carrots and beets
  • Baked mung bean cutlets with vegetables and walnuts (lean)Chop walnuts (I did it in a blender). Put the grated vegetables, spinach, nuts and dried cranberries in a pan with spices, salt and pepper. Cover and simmer for about 15 minutes, stirring occasionally
  • Baked mung bean cutlets with vegetables and walnuts (lean)Drain the water from the boiled mung bean, salt and crush it almost into mashed potatoes (no fanaticism, mung bean is very soft)
  • Baked mung bean cutlets with vegetables and walnuts (lean)Add stewed vegetables with cranberries and nuts to the muffin and mix thoroughly until smooth. It turns out a very plastic mass
  • Baked mung bean cutlets with vegetables and walnuts (lean)Shape the patties and place them on a greased baking dish
  • Baked mung bean cutlets with vegetables and walnuts (lean)Place the dish in the oven, preheated to 180, and bake the cutlets for 40-50 minutes. In some sources, it is recommended to turn the cutlets to the other side after 20 minutes of baking on one side and cook the same amount. My cutlets turned over very badly, were soft and broke. Having turned over two cutlets, I decided to bake the rest without turning over. It didn't affect the taste in any way!
  • Serve with assorted salad and any sauce of your choice.
  • Bon Appetit!
  • It turned out very tasty with honeysuckle sauce!
  • Baked mung bean cutlets with vegetables and walnuts (lean)
  • Baked mung bean cutlets with vegetables and walnuts (lean)

The dish is designed for

2-3 servings

Time for preparing:

Cooking for about 1.5 hours

Cooking program:

Oven, stove

Note

Very interesting, bright, tasty and satisfying cutlets turned out!
Zira is felt perceptibly. Whoever treats this spice without much sympathy, it is better to reduce its amount.

Podmosvichka
Lenusik, with the hundredth anniversary recipe
Elena_Kamch
Lenochka, thank you very much!
How attentive you are
Rada-dms
Lenochka! Congratulations on your anniversary recipe! WELL DONE! The most beautiful photo and unbeaten recipe! There will be a post, I will definitely use it!

And I'll tell you here! Well done! Not "blown away at the end", increased the level of both the photo and the degree of creativity !!! And this is when you are busy at work and a small number of gadgets, which means the presence of golden pens, a smart head and a kind heart!

Elena_Kamch
Quote: Rada-dms
Congratulations on your anniversary recipe!
Olga, thanks!
The recipe is prefabricated - with the world on the thread I wanted to try dried cranberries, and I was interested in the beets, And somehow they fit harmoniously.
In general, I liked the cutlets, they are fragile and tender. I poured your honeysuckle sauce heartily and enjoy it!

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