The history of cutlets began in medieval Europe, where they were considered a type of meat hot dish. Initially, the word “cutlet” meant a piece of meat on a bone.
In the CIS countries cutlets appeared in the XVIII century and were originally prepared from minced beef. In the XIX century chopped cutlets became popular, which were prepared from a variety of ingredients: meat, fish, vegetables and even stale bread. In the XX century, cutlets became one of the most purchased dishes in the countries of the former Soviet Union. Now cutlets are prepared not only from meat, but also from vegetables, cereals and other products.
Let’s tell you how to make modern lean cutlets.
Ingredients for lean cutlets:
- boiled potatoes – 450 g;
- boiled carrots – 50 g;
- boiled rice – 200 g;
- onion – 70 g;
- garlic – 1 clove;
- vegetable oil – 8 tablespoons;
- salt – 2/3 tsp;
- ground black pepper – ⅓ tsp;
- flour.
Preparation of lean cutlets:
Boil peeled potatoes and carrots, knead the vegetables to the state of mashed potatoes. Cut onion and garlic into small cubes, fry in a frying pan in vegetable oil for a couple of minutes.
Put the onion and garlic in the mashed potatoes together with boiled rice, mix.
Salt and pepper the mixture, shape the cutlets with wet hands.
Dip each cutlet in flour.
In a frying pan in hot vegetable oil fry the cutlets on both sides until browned.
After frying you can put the cutlets on a paper towel. In this way, excess oil drains from the cutlets and the oily flavor of the dish disappears.
