Many people think that without meat, cutlets are not very tasty. But beet cutlets are a real discovery: juicy, aromatic, with a slight sweetness and unusual taste. And most importantly, they are filled with nitrates, fiber and antioxidants, which strengthen blood vessels, reduce blood pressure and improve endurance.
They are prepared from simple ingredients, without eggs or gluten, and you can even serve them to guests, and no one will guess that this is a vegan dish.
How to cook juicy beet cutlets:
- Boil 2 medium beets until soft, cool and grate on a coarse grater.
- In a bowl, mix beets, 100 g oatmeal (not instant oats), 1 finely chopped onion, 2 cloves garlic, 1 tsp. caraway seeds, a pinch of salt and a tablespoon of flaxseed.
- You can replace 1 tbsp. l. flour, if there is no allergy.
- Let the mixture stand for 10 minutes.
- Form small cutlets and fry in a frying pan with a drop of oil for 4-5 minutes on each side until golden brown.
- Serve hot with yogurt sauce, fresh herbs or coleslaw.
The cutlets are soft on the inside, crispy on the outside, with rich color and flavor. They are stored in the refrigerator for 3 days, and the next day they become even tastier.
Bon appetit!
Question and answer:
Is it possible to make beet cutlets without eggs?
Yes, oat flakes and flaxseed are excellent binders. This makes the cutlets suitable for vegans and allergy sufferers.
Are beets good for blood pressure?
Very. Beets contain nitrates, which turn into nitric oxide and dilate blood vessels, lowering blood pressure within a few hours after eating.
