Lean beet cutlets: a recipe for Slavic cuisine. Beetroot lean cutlets Lean beetroot cutlets with semolina recipe

13.02.2022 Literature

It is somehow customary for us to use beetroot only for borscht, vinaigrette and salad "Herring under a fur coat", although this is a wonderful independent product from which you can make many different delicious dishes.

For example, cutlets are a budget, lean and yet healthy option for cooking beets, which, for sure, the whole family will unexpectedly like. In addition, such a delicious dish is suitable for everyone trying to lead a healthy lifestyle.

The most delicious recipe

First you need to boil the beets in their skins (it will take at least 40 minutes) and let it cool. Then peel it from the peel and grate on a coarse grater. The next step is adding eggs, semolina and spices.

The finished mass should be left for 20 minutes, so that the semolina swells, then put it in a colander or squeeze it a little so that the excess juice comes off. You can form cutlets by rolling them in breadcrumbs or semolina, or even leaving them without breading, and fry them in a pan.

Everyone, it's time to serve.

Lean beet cutlets

More and more people are trying to keep fasting, so the interest in lean dishes is increasing from year to year. You can surprise homemade cutlets - lean, beetroot.

Required Ingredients:

1 medium beet;
1 st. a spoonful of semolina;
1 st. a spoonful of vegetable oil (plus oil for frying);
salt to taste.

Cooking time: 1.5 hours.

Calorie content: about 100 kcal / 100 gr.

Beets need to be boiled, cooled and scrolled through a meat grinder.

Mix with semolina and vegetable oil, salt and put the dishes with minced meat on a small fire until it thickens.

That's all, bright tasty lean beet cutlets are ready!

How to cook beetroot meatballs with cheese

This is a very interesting recipe for cutlets, which combines minced vegetables and the most delicate melting core. Such a dish can become a main dish and goes well with a side dish.

Necessary ingredients for beetroot cutlets with cheese:

2 medium beets;
1 egg;
4 tbsp. spoons of semolina;
4 tbsp. spoons of processed cheese (pasty);
2 cloves of garlic;
salt and pepper to taste;
vegetable oil for frying.

Cooking time: 1 hour.

Calorie content: approximately 150 kcal / 100 gr.

The beets are boiled, cooled and rubbed on a coarse grater, after which they are mixed with chopped garlic, eggs, semolina, melted cheese and spices. It is advisable to let the minced meat stand for half an hour to allow the semolina to swell, otherwise the cutlets may simply fall apart in the frying. When the minced meat becomes dense, you can begin to spread it with a spoon in a pan with hot vegetable oil and fry the cutlets until browned.

Beet cutlets with carrots and meat

Beet cutlets can be not only vegetarian, they can also be made with meat, thus preparing a delicious dinner that can also feed men.

Required Ingredients:

0.5 kg of mixed minced meat;
1 large beet;
1 large carrot;
2 medium onions;
1 egg;
vegetable oil for frying.

Cooking time: 40 minutes.

Calorie content: about 200 kcal / 100 gr.

Beets and carrots in this recipe are not boiled, but remain raw, and are rubbed not on a large, but on a fine grater. The onion can be finely chopped, or also grated and then squeezed out the excess liquid from it. Next, you need to take minced meat, add vegetables and an egg there, salt, pepper and knead it well. It remains to blind the beet cutlets and fry them in vegetable oil on both sides until cooked. Serve with garnish.

Cooking cutlets from anything is a delicate matter, as they often begin to fall apart in the pan when turned over or do not stick together or whatever happens. Therefore, you need to know the secrets of their preparation so that everything works out:

You can cook beet cutlets from a boiled, baked or raw vegetable, but you do not need to peel the beets before boiling or baking.
To preserve the shape of beet cutlets, you can add not only semolina, but also flour or breadcrumbs to them. For the same purpose, they are added to minced meat and eggs.
You can add a variety of ingredients to beet minced meat - cottage cheese, walnuts, raisins, prunes, not only processed, and grated cheese, rice and much more.
It is advisable to leave the beets after rubbing or passing through a meat grinder for a while so that excess juice stands out from it, which will need to be drained. But you should not pour it out right away, because if the minced meat turns out to be dryish, you can add a small amount of it and again knead the whole mass well.
You can make beet cutlets less greasy if you bake them in the oven.
Well emphasizes the taste of beet cutlets sour cream and various sauces based on it.
Beet cutlets are very good for the gastrointestinal tract and are suitable for baby food, and children may like them very much because of their color.
Cook beets for cutlets in this way - take the vegetables, wash them with a brush, put them in an enamel bowl and pour cold water so that they are covered. First, put a strong fire, and after boiling the water, reduce it to a small one and cook the beets until softened. The average size takes 40 minutes.
When boiling beets, you can add a tablespoon of sugar to the broth, which will give the beets the opportunity to retain their bright raspberry color and not lose their sweetish taste.
Beet cutlets can become a dessert if you add raisins, prunes or dried apricots and a little sugar to the minced meat. Such a healthy dessert will definitely be appreciated by children.
Cottage cheese goes well with beets. If you add it and a little garlic, the cutlets will turn out to be very fragrant, tasty and rich in protein. And vegetarian. And if you mix grated beets with cottage cheese and sugar, then you get dessert again.
With anemia, you can make beet cutlets with buckwheat porridge, replacing semolina with it, and in this case the dish will become almost healing, as it will be rich in iron.
Beet cutlets must be formed and immediately laid out in a pan so that the crust of breadcrumbs, semolina or flour has time to grab, otherwise it may have time to soften under the influence of the liquid released from the minced meat.
For faster cooking of beet cutlets, the semolina in their composition can be replaced with flour, because in this case the minced meat does not need to be allowed to stand.
Beet cutlets are interesting in that they can be the main dish, which will be served with a side dish - mashed potatoes, pasta or buckwheat porridge, but they themselves can be a side dish for meat and fish dishes. And do not forget about the sauce - sour cream.
Beetroot patty can be used as a filling for a vegetable hamburger - flavored, as expected, with lettuce, a slice of tomato, sauces, etc.
If the minced meat for beetroot cutlets still turned out to be liquid, you can put it in a pan with hot oil with a spoon without trying to fashion cutlets.

Bon Appetit!

Red beets are just a wonderful vegetable. After all, many interesting and tasty dishes can be made from it. In addition, beets contain a large amount of minerals and vitamins. Therefore, with full confidence we can say that this vegetable is simply vital for our body. The composition of this product includes iodine, B vitamins, iron, calcium, potassium, magnesium, etc. It is worth noting that the manufacture of some medicines is based on beets. The medicinal properties of this product have been known for a long time. It is used not only in traditional, but also folk medicine. This vegetable is also widely used in cooking. An original recipe for cutlets made from beets, borscht and a variety of salads has long been created.

Beet cutlets

So, let's look at how to cook beetroot cutlets. The first thing to do is get to grips with the ingredients. For cooking you will need:

Egg.
A few cloves of garlic.
800 grams of beets.
100 grams of semolina.
Salt.
60 milliliters of vegetable oil.

Inventory:

Grater.
Pan.
Pot.
Knife and spoon.

How to cook beet cutlets

First you need to boil raw beets. To do this, wash the vegetables thoroughly, put them in a saucepan, cover with water and set to boil. If you want, you can just bake the beets. To determine the readiness of the product, simply pierce it with a fork. If it enters gently, then the beets can be removed from the water and start cooking cutlets.

When the vegetables are cooked, cool them and peel them. Grate the prepared beets on a coarse grater. Boil and clean the chicken egg as well. Cut it into pieces and add to the grated beets. Be sure to put salt and garlic in the minced meat. Add semolina and then mix well. The patties are almost ready. It remains to fry them.

To do this, put a frying pan on the fire and heat it up. Pour some vegetable oil into it. Form cutlets from the prepared dough. This can be done with a tablespoon. Put the blanks in the pan and fry on both sides. This will take 5 to 6 minutes.

How to cook beetroot cutlets with cottage cheese

Beet cutlets are an excellent low-calorie dish that will appeal to everyone who cares about their health. For cooking you will need:

30 milliliters of vegetable oil.
Three cloves of garlic.
Salt.
Ground black pepper.
Tablespoon of flour.
Onion.
100 grams of cottage cheese.
Egg.
Beets - a few pieces.

Cooking instructions

Beets must be boiled. Otherwise, it will not be possible to form cutlets. To do this, vegetables must be placed in a saucepan, pour water and put on fire. After boiling, the beets need to be cooked for another 50 minutes.

Ready vegetables should be peeled and chopped. This can be done using a food processor or a grater. Onions need to be peeled, finely chopped and fried.

Minced vegetable must be mixed with cottage cheese, crushed garlic, flour, egg and salt. From the resulting mass, you need to form cutlets and roll them in breadcrumbs. Pour a little vegetable oil into a preheated pan and put minced vegetable blanks into it. Raw beet cutlets, the recipe of which, as you can see, is not at all complicated, are ready. They are best served with sour cream.

Beet cutlets with raisins

This recipe for beetroot cutlets can help out in any situation. After all, the preparation of this dish requires those products that can be easily found on the shelves of the store. So, to cook beetroot cutlets with raisins, you need:

4 beets.
A tablespoon of raisins.
Egg.
5 tablespoons of cottage cheese.
Butter.
Half a tablespoon of sugar.
Salt.
2.5 tablespoons of semolina.
Some milk.
Sour cream.
Tablespoon of white sauce.

Let's start cooking

Beets should be boiled, cooled and peeled. It is best to chop the vegetables on a coarse grater. Beets need to be combined with a few tablespoons of milk and stew a little. Add semolina there and cook for another 15 minutes. At the same time, stir constantly. Otherwise, everything will burn. The resulting mass must be cooled to 60 degrees. Washed raisins, well-mashed cottage cheese, sugar and an egg must be added to the minced meat.

The resulting composition should be well kneaded, and then form cutlets out of it. The blanks must be rolled in breadcrumbs or flour. Fry cutlets on both sides in vegetable oil. They should be a nice golden color. Beetroot cutlets are ready.

How to Serve Beet Cutlets

The recipe for beetroot cutlets is very simple. It does not have complex preparation steps and hard-to-find ingredients. Therefore, even a novice in cooking can master it. It is worth noting that this dish can become a real table decoration if it is served correctly. Beet cutlets are ideal for fish and meat dishes. It is best to start a meal with vegetables. You can make assorted. To do this, take a lettuce leaf and put raw beet cutlets on it. After that, put more green peas, a few onion feathers, and a boiled egg on the dish. Gently pour the dish with sour cream.

The recipe for beetroot cutlets is not at all complicated. However, to prepare a delicious dish, you need to choose the right products. It is better to choose beets, focusing on its color. It should be dark red.

When frying food, it is better to use refined oil, as it does not taste bitter and has no smell.

Boiled beet cutlets, the recipes of which we have offered you today, without exception, are all quite easy to prepare and turn out to be very tasty. Try to please your household with this dish.

Beetroot is a well-known vegetable. Bright, tasty and very useful root vegetable! But for some reason, most often, when we think about beets, the first thing that comes to mind is borscht and salads. And you can cook a lot more from beets, for example, beet cutlets. This article is dedicated to this dish.

Beet cutlets, beet pancakes (pancakes), beet patties - there are many synonyms for this snack. In form, this dish really resembles some cutlets, but this is where all the similarities end.

Beet cutlets are usually cooked without meat, this is a vegetarian product. In addition to beets, other vegetables are usually included in the composition, as well as various spices, spices and fastening ingredients such as flour, semolina and chicken eggs.

Beet pancakes are very easy to prepare, very tasty, healthy, and also a cheap dish. After all, beets are in every grocery store, they are inexpensive, and in the harvest season they are generally a penny.

This article contains the most popular and delicious recipes. Everything is described in detail, step by step and with photos. For those who do not have enough photos, there are also a couple of video recipes.

I also want to note that savory recipes are collected here. These are rather main dishes, to which you can even serve some kind of side dish.

Recipes

Classic recipe for beet cutlets

Beet cutlets with semolina is the most popular recipe, which is why it is considered the most delicious, classic, traditional, etc.

What is the essence of this dish? Boil the beets, rub them, mix with the rest of the ingredients, and then fry in oil in a pan. absorbs excess juice, prevents cutlets from falling apart during frying, and also makes their texture more tender. In general, try it - you will not regret it!

Ingredients:

Beets - 4 medium size;
Chicken egg - 1 pc.
Semolina - 100 g.
Garlic - 2-3 cloves;
Salt - 0.5 tsp;
Black ground pepper - 2-3 pinches;
Oil for frying;

How to cook

First you need to cook beets. Put these root vegetables in a saucepan, fill with water, put on maximum heat. Cover with a lid if desired. Beets are cooked for a long time, maybe even 1.5 hours to cook. Therefore, this step can be done long before the moment of cooking cutlets.

The beets are cooked and become softer. Remove the skin from it and grate it. Better on a medium or coarse grater. This is how the beetroot mass should turn out.

Now squeeze the garlic into the bowl with the beets, or also grate it. Add salt, raw egg and black pepper. Mix well.

Now pour semolina and mix everything thoroughly again. Semolina should be evenly distributed throughout the beet mass. Leave for 5-10 minutes, let the semolina absorb the juice.

Now just pick up a little "beetroot mince" and fashion a cutlet. Thickness and size are up to you.

Pour more vegetable oil into the pan, heat it well. Carefully lay out the first batch of cutlets. Fry for a few minutes on both sides until lightly browned. Then cover with a lid and let these beetroot fritters steam well.

This is such a beauty! In general, if you cook the beets in advance, then the cooking time will take no more than 30 minutes. But what an original dish! Delicious, bright and flavorful.

Beet-carrot cutlets

Delicious vegetable cutlets from carrots and beets. Cooking without semolina, but instead of it we will take breadcrumbs.

The peculiarity of this recipe is also that we will not fry these cutlets, but bake them in the oven. This is a healthier option as it has less fat, fewer extra calories. Good diet meatballs.

Ingredients:

Baked carrots - 2 pcs.
Baked beets - 2 pcs.
Egg - 1 pc.
Breadcrumbs - 1 cup;
Salt, pepper, paprika and other spices;
Oil for lubrication;

How to do

Beets and carrots must first be baked in the oven. Wrap them in foil and bake for 1 hour at 180 degrees. If there is no oven, then you can simply cook in a saucepan as in the previous recipe.

Peel the vegetables from the peel, then grate them on a coarse grater and put them in one deep bowl.

Beat in one raw egg. Add spices, mix well with a fork.

Pour the breadcrumbs into a separate bowl. Put a little beet-carrot mass with a spoon, lightly sprinkle with breadcrumbs and blind the cutlet.

You should get something like this. Soft and not sticky.

Line a baking sheet with parchment paper and place the meatballs on it. Top them with vegetable oil. This is for golden brown and shine.

Preheat the oven to 180 degrees, put a baking sheet in it for 15-20 minutes.

Serve with sour cream and fresh herbs.

With cottage cheese and boiled eggs

A more satisfying option, as it contains boiled eggs and cottage cheese, all this will soften the overly bright sweetish taste of beets.

These cutlets can be both fried in a pan and baked in the oven. Here they are fried.

We will need:

Boiled beets - 2 pcs.
Boiled eggs - 2 pcs.
Semolina - 110 g.
Cottage cheese - 2-3 tbsp. spoons;
Garlic - 2 cloves (can be without it);
Salt - 0.5 tsp;
Pepper and other seasonings to taste;
Vegetable oil for frying;

Let's start cooking

Clean the beets and rinse with water. We rub on a grater, everything is here, as in previous recipes.

We clean the eggs from the shell and finely chop them, add them to the beets.

We put a couple of tablespoons of cottage cheese there, rub the garlic, salt and pepper. Mix for the first time.

We fall asleep semolina and mix thoroughly a second time. You should get the same consistency as in the photo below.

We make meatballs out of it. Pour oil into the pan, heat, lay out the first batch of cutlets.

Fry for 5 minutes on both sides, until the semolina grains and egg pieces turn golden.

Beet cutlets with cheese

Appetizing beet pancakes without semolina with cheese. The choice of cheese is up to you. You can take hard varieties, you can soft, such as feta.

Ingredients:

Boiled beets - 2 pcs.
Chicken egg - 1 pc.
Cheese - 100 g.
Wheat flour - 2 tbsp. spoons with a slide;
Salt and pepper to taste;

Cooking process

Grate the beets on a coarse grater, add cheese, egg and spices to it. To stir thoroughly.
Add flour, mix again.
Cover a baking sheet with parchment, form pancakes (cutlets) on it. We send it to the oven heated to 180 degrees for 20-25 minutes.

These cutlets can also be simply fried in oil.

Lean beet cutlets

As the name suggests, there are no animal products in these patties. All of the recipes above contain eggs, but these patties are eggless. Therefore, they can be safely called lean, dietary, vegetarian and vegan.

Another feature is that these cutlets are made from raw beets. It can be said that it is an analogue of potato pancakes, when raw vegetable mass is fried in a pan.

Required Ingredients:

Beets - 1 kg.
Wheat flour - 2 tbsp. spoons;
Semolina - 2 tbsp. spoons;
Garlic - 3 cloves;
Salt - 1 teaspoon;
Sunflower oil for frying;

cooking process

Raw beets need to be cleaned of dirty peel, washed and cut into small pieces. They need to be shredded.

You can use a blender, you can use a fine grater, or you can pass it through a meat grinder. You will get a soft juicy beet pulp.

These recipes for lean beet cutlets will help you out during fasting when you want something unusual and tasty.

beets - 3 pieces
semolina - 100 gr
garlic - 2 cloves
greens - ½ bunch
vegetable oil
salt pepper

We put the oven to warm up to 220 degrees. Thoroughly wash the beets, wrap them in foil, reflective film inside, put in the oven for 1-1.5 hours: check for readiness by piercing with a fork or knife (the root crop should be soft). We clean the finished beets from the peel and rub on a fine grater. We cut the greens very finely, pass the garlic through a press or also finely chop. We put everything in a deep container, add semolina (beet cutlets with semolina will not fall apart during cooking), salt, pepper and mix thoroughly.

We begin to form lean beet cutlets. We wet our hands, collect a small amount of minced beetroot and form a cutlet with a thickness of about 1 cm. Put them on a plate.

For frying, put the pan on medium-high heat, pour a little vegetable oil and spread the cutlets with beets.

Fry on both sides until golden brown.

Put the finished lean beet cutlets on paper towels to drain excess oil, and then transfer to a plate or large dish. Let's put it on the dinner table! Now you know how to make beetroot cutlets by choosing the classic recipe in the post.

Recipe 2: Lean Beet and Potato Cutlets

beets - 3 medium
potatoes - 2 large
onion - 1 medium
flour - 1 tbsp.
salt - to taste

Peel and boil beets and potatoes.

Grate the boiled beets on a fine grater (so tender), grate the potatoes on a medium grater (I grated for Korean carrots). Finely chop the onion and fry until golden in a small amount of vegetable oil.

Mix grated potatoes and beets, fried onions, flour and salt in a bowl. Mix thoroughly until smooth.

Form cutlets, roll them in flour and fry in a small amount of vegetable oil.

After frying, put on paper towels or napkins to absorb excess fat.

Recipe 3: Beet and Carrot Cutlets with Oatmeal (how to cook cutlets from raw beets and carrots in the oven)

1 st. oat flour
2 large or 3 medium beets, coarsely grated (fresh beets should be grated)
1 small carrot (on a coarse grater)
juice of half a lemon
1 small onion
bunch of cilantro (or parsley)
0.5 tsp Sahara
salt, pepper to taste
vegetable oil
breadcrumbs (for frying in vegetable oil in a pan)

Grate carrots and beets on a coarse grater. Coarsely chop the onion. Chop the coriander. Mix all the vegetables in a deep bowl, add lemon juice, 2 tbsp. vegetable oil, sugar and salt, pepper to taste. Add flour and knead the dough. The dough should turn out a little wet, but at the same time, cutlets will be easily formed from the minced vegetable.

To cook lean cutlets from raw beets and carrots in the oven, put the cutlets on parchment paper or foil, sprinkle with vegetable oil and bake in the oven at 180C until fully cooked. Within 20-25 min. one side is browned, the cutlets need to be turned over and allowed to brown for another 7-10 minutes. on the other hand.

Beet cutlets cooked in the oven are very healthy. Tender beet and carrot cutlets with oatmeal are ready. Can be served at the table. Bon Appetit!

Recipe 4: Lean beet cutlets with prunes and nuts (the most delicious recipe + photo)

Beetroot 1 large
Walnuts 3 tablespoons
Prunes 2 tablespoons
Semolina 1-2 tablespoons
Salt to taste
Vegetable oil for frying
Flour or breadcrumbs for breading

We clean the boiled beets from the skin and grind on a fine grater.

Grind walnuts in a blender.

We mix all the ingredients: beets, nuts, semolina. Add salt to taste.

Add chopped prunes, it could have been soaked in boiling water in advance.

We form cutlets from the finished cutlet mass, bread in flour or breadcrumbs and fry in vegetable oil in a hot frying pan.

Recipe 5: Beet Cutlets with Raisins and Onions

beets - 240 gr
raisins - 15 gr
onion - 70 gr
olive oil
nutmeg, green onion, leek, soy flour

We wrap small beets in several layers of foil, bake in the oven for 40 minutes (temperature 170 degrees). We clean the beets, rub on a fine grater, squeeze out the liquid.

We wash the raisins, soak in boiling water for 20 minutes. Finely chop the onion, fry in olive oil until translucent. Mix beets, onions and squeezed raisins.

Add salt and a pinch of sugar. We rub about 1/3 of the nutmeg, it gives vegetable dishes a magical aroma.

Thoroughly mix the ingredients, if the stuffing turns out to be liquid, add 1-2 tablespoons of soy flour to bind all the ingredients together.

We form small cutlets from beet mince, roll on both sides in soy flour, fry in a pan with a non-stick coating in a small amount of olive oil until golden brown.

Season beetroot cutlets with green onions or leeks, serve warm.

Recipe 6: Beet cutlets from Yulia Vysotskaya

beet
White bread
Wheat flour
bay leaf, clove
wheat flour - 1 tsp
salt pepper
lemon juice - 1 tbsp
breadcrumbs

Cut a half of a medium-sized beetroot into cubes and put to boil in a small amount of water, lightly salting. For flavor, add a couple of bay leaves and four cloves. Cut off the crusts from two pieces of sliced loaf, crumble and pour boiled water over.

When the beets are cooked, they are pierced with a knife with light force. It can be passed through a meat grinder, ground in a blender or grated. For a grater, it is better to cook whole. To the ground beets, add the squeezed crumb, a teaspoon of wheat flour, salt and pepper to taste. Add a tablespoon of lemon juice. Mix well again. It turned out about a glass of minced meat.

From the resulting minced meat, make three balls the size of a chicken egg and roll them in breadcrumbs. It is good to put them in the freezer for half an hour, then they will become stronger and it will be easier to fry them. In a frying pan with vegetable oil, heated over medium heat, carefully shift the cutlets and fry under the lid for 2-3 minutes on each side.

Beets help us out a lot during various church fasts.

After all, this most useful vegetable contains a lot of vitamins and minerals.

It is very important to include it in your fasting diet and prepare various delicious dishes.

For example, to diversify the lenten menu with classic beetroot cutlets, which can also be eaten on a diet.

In order to prepare lean beetroot cutlets without eggs, you do not need a lot of expensive products.

Lean beet cutlets

Lenten recipe for beetroot cutlets with semolina and nuts

Ingredients:

boiled or baked beets - 150 g
semolina - 3 tbsp. spoons
walnuts - 4 pcs.
dry spices - 2 pinches
vegetable oil - 6 tablespoons
salt - to taste

How to make beetroot cutlets for fasting:

1. Peel the beets and grate them on a medium grater.

2. Chop the walnut kernels with a knife as finely as possible.

3. Mix with beets, salt and put spices.

4. Pour semolina in a thin stream, stirring.

You may need more or less semolina, depending on how juicy your beets are. The more moisture, the more semolina.

5. Heat this mass in oil in a pan, without letting it boil. Remove from stove and cool.

6. Form beetroot cutlets from boiled beets, roll them in semolina or breadcrumbs and fry until crispy and golden brown.

Lean beet cutlets in the oven

Ingredients:

3 medium beets
2 garlic cloves
100 g semolina
a pinch of ground black pepper
vegetable oil
salt to taste
greenery

How to bake beetroot cutlets in the oven:

1. Bake or boil beets, peel and grate on a fine grater.

2. Finely chop the greens, chop the garlic manually or with a press.

3. Transfer to a bowl with beets, add semolina, salt, pepper and mix.

4. Form cutlets from baked beets, put them in a greased baking dish and bake for 10 minutes at t 200 ° C.

Delicious beet cutlets in a slow cooker

Ingredients:

beets - 300 g
garlic - 1 clove
onion - 1 pc.
semolina - 2 tbsp. spoons
vegetable oil
salt, spices

How to cook lean red beet cutlets in a slow cooker:

1. Boil the beets, peel and grate on a fine grater.

2. Fry the onion and garlic in a slow cooker on the “Frying” mode until golden brown in oil.

3. Add grated beets to the bowl of the multicooker to the onion and garlic and mix.

4. Pour semolina, salt and put spices. Extinguish everything in the “Frying” mode for 2-3 minutes.

5. Make cutlets, roll them in semolina and fry in a small amount of vegetable oil in a slow cooker on the “Baking” mode. Leave the lid on to flip the patties when they are browned.