Lenten cutlets with walnuts
6 servings
40 minutes
Cutlets in which grated potatoes enter into the closest relationship with ground walnuts, oatmeal and carrots. As a result, after frying, the final taste is more nutty than vegetable. It is better to make cutlets not too thick, more like plump pancakes, then they can be cooked with a topping - mushrooms or the same nuts. Or serve with a green salad and any Lenten spreads - at least with hummus, at least with squash caviar.
1
To save time, we chop potatoes, carrots, onions, and walnuts in a blender.
- Potato: 3 pieces
- Carrot: 2 pieces
- Onion: 1 piece
- Walnuts: 1 tablespoon
2
You can also use a fine grater, and chop the nuts separately.
3
Transfer the crushed mass to a container, add 2 tablespoons of vegetable oil. Then season with salt and pepper to taste.
- Vegetable oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
4
Add dry oatmeal and mix everything well.
- Oat flakes: 0.5 glass
5
Cover the container with a lid or plastic wrap. Let the vegetable mixture rest in the refrigerator for 20-30 minutes.
6
Then pour vegetable oil into the pan and take out the mixture.
- Vegetable oil: 50 ml
7
While the pan is heating up, start shaping the patties by wetting your hands. This technique is also used in making classic cutlets. In this way, the mixture doesn't stick to your hands, and the patties turn out neatly shaped.
8
Place the patties in a skillet with heated oil and fry them under a lid until golden brown, so they steam additionally.
9
When a golden crust forms, flip the patties. Fry them covered on the other side.
10
You can periodically add a little vegetable oil, as the patties do not have their own fat, unlike meat patties.
- Vegetable oil: 50 ml
11
You can also add a little warm water at the end and steam the patties for an additional 2-3 minutes under the lid.
- Vegetable oil: 50 ml
12
Take out the cutlets and place them on a plate. Additionally, you can garnish the cutlets with fried mushrooms or herbs.