Surely every housewife ever tried to cook meatballs from vegetables or cereals.

A rather unusual version of this dish can be obtained by taking oatmeal as a basis – it will be nourishing and very useful, because oats are widely known for their good qualities for the body..

Such burgers do not require long roasting, they are inexpensive and fairly approximate imitation of meat. They are also perfect for vegetarians, as well as people who observe religious fasting, and just those who adhere to a healthy lifestyle..

Let’s make oatmeal cutlets according to one of the recipes from the photos described below..

Classic step by step recipe
how приготовить котлеты из овсяных хлопьев
Ingredients amount
instant flakes 200-250 grams
egg 1 piece
potato tuber 1 piece
water or meat broth 200 ml
onion 1 piece
salt, pepper, other spices taste
sunflower oil 1 tablespoon
Time for preparing: 30 minutes Calories per 100 grams: 75 Kcal

Cooking method:

cutlets из хлопьев

  1. Pour the flakes in a deep bowl and fill with boiling water, leave for ten to fifteen minutes to swell. If you replace the water with chicken, any other meat broth or add spices, then the oat fibers will easily take over the taste;
  2. Peel and rub the onion and potatoes on a fine grater, drain the juice formed in the process – otherwise the “stuffing” will turn out to be too liquid;
  3. Beat the egg with a fork until smooth;
  4. Mix all the ingredients, add the spices, heat the frying pan, form the cutlets and start roasting.

Lean cutlets option

The dish in this version is almost the same as the previous one, but the egg is excluded from the list of ingredients:

  • flakes of instant cooking – 200-250 grams;
  • potatoes – 1 piece;
  • water or meat broth – 200 ml;
  • onions – 1 head;
  • salt, pepper, other spices – to taste;
  • sunflower oil – 1 tablespoon.

Elapsed time: 20 – 30 minutes.

Caloric content: 187.77 kcal.

To cook lean oatmeal patties, you need to use the step-by-step instructions from the previous recipe.

Diversify the food will, if the total weight of chop half carrots or zucchini small, a bit of green or two cloves of garlic.

salad с кальмарамиLenten salad with squids – be sure to take your recipe on a note.

The recipe for a delicious salad with pickled mushrooms will always be to the point.

How to cook a delicious lush omelet in a slow cooker – read here.

Cereal cutlets with minced chicken fillet

To prepare four servings of minced chicken meatballs with oatmeal, you will need:

  • chicken fillet or ready-to-cook semi-finished product – 500 grams;
  • oat flakes – 100-150 grams;
  • chicken egg – 1 piece;
  • milk – half a cup;
  • garlic – 2 teeth;
  • onion – 1 head;
  • sunflower oil;
  • salt, spices to taste.

Elapsed time: 30 – 40 minutes, depending on the condition of the meat.

Caloric content (100 grams): 127,00 kcal.

Method of cooking cereal patties with minced chicken:

  1. Heat the milk on the stove or in the microwave, pour the flakes, give half an hour for steaming; heat up молоко
  2. Recycle the fillets using a meat grinder or food processor; to make фарш
  3. Grate the onion and add it to the mince; add лук
  4. Mix the chicken with oatmeal and beat the egg into the resulting mass; add овсяные хлопья
  5. Season with spices and add chopped garlic.. add чеснок
  6. Heat a frying pan, pour butter and fry chicken cutlets until ready. fry котлетки

cutlets готовы

Oat cutlets with mushrooms and sour cream sauce

For this dish, take:

  • oat flakes – 200-250 grams;
  • boiling water or hot mushroom broth – one glass.
  • champignons – 300 grams;
  • chicken egg – 1 piece;
  • potato – 1 piece;
  • onions – 1 head;
  • garlic – 1 clove;
  • sunflower oil;
  • fresh cilantro – half a bundle;
  • ground black pepper, other spices;
  • salt to taste.

Sauce for meatballs:

  • mushroom broth – 2 cups;
  • wheat flour – 50 grams;
  • sour cream (low-fat) – 100 grams;
  • bulb – half head.

Elapsed time: 30 – 40 minutes.

Calorie content: 303.54 kcal – main course, sour cream sauce – 76 kcal.

Recipe for oatmeal cutlets with mushrooms and cream sauce, step by step:

cutlets с грибами

  1. Boil the mushrooms, cool and finely chop;
  2. At the rate of one to one, fill the flakes with hot water or mushroom broth;
  3. Peel the onion and potato;
  4. Make a homogeneous mass from the eggs, add to the flakes;
  5. Crumble cilantro;
  6. Combine the resulting ingredients in a deep bowl;
  7. Pepper, salt and form the patties;
  8. Stir in sunflower oil on both sides..

After the action, proceed to making the sauce:

  1. Crush and pass half of the bulb until golden brown;
  2. Sprinkle the fried onion with flour;
  3. Gradually add the broth, stirring slowly;
  4. Add salt, sour cream and pepper and let the sauce sweat.

Oatmeal and Canned Fish Cutlets

It is necessary to take:

  • oat flakes – 200-250 grams;
  • water (boiling water) – 200 ml;
  • canned fish (with oil) – 1 can;
  • onion – 1 head;
  • garlic – 2 cloves;
  • dill – 4-5 branches;
  • vegetable oil;
  • ground black pepper, other spices;
  • salt.

Elapsed time: about 30 minutes.

Caloric content: 294.96 kcal

Cooking method:

  1. Soak the flakes in boiling water, let it swell;
  2. Remove the fish from the oil and place it on the plate, kneading it carefully with a fork, and then pour some of the contents remaining in the jar into the mass;
  3. Whisk the egg in a separate bowl with a whisk;
  4. Peel the onions from the husk, chop and fry for a short time over low heat;
  5. Combine all the components prepared at this stage;
  6. So canned salty enough, do not put a lot of spices. Add a little dill;
  7. Start shaping and frying patties.

Add chicken cube

You will need:

cutlets рыбные

  • oatmeal – 200 grams;
  • water – 200 ml;
  • chicken cube – 1 piece;
  • potatoes – 1 piece;
  • onion – 1 head;
  • garlic – 2 cloves;
  • dill – half a bunch;
  • vegetable oil;
  • ground pepper;
  • salt.

Elapsed time: approximately 20-30 minutes.

Caloric content: 190,40 kcal.

Method of making oatmeal cutlets with dice:

  1. Bring water to a boil and dissolve the bouillon cube;
  2. Pour the flakes in water and leave to infuse for fifteen minutes;
  3. Onion cut into small cubes and fry until golden in a frying pan;
  4. Grate the potatoes, add the onions, transfer the resulting mass to the oatmeal;
  5. Peel the garlic from the garlic and pass through the garlic;
  6. Dill Wash, dry, chop, mix with garlic;
  7. In the oatmeal mixture, add garlic with dill, salt, pepper and mix thoroughly;
  8. On medium heat, fry the cutlets until golden brown;
  9. Serve with sour cream.

Hostess tips

In the manufacture of even the simplest dishes there are small tricks that will speed up the process and allow you to make the taste more saturated. Having decided to treat yourself to oatmeal cutlets, note:

  • Flakes from different manufacturers may require a quantity of water different from that indicated in the recipe, and also swell a little slower;
  • When frying, onions are brought to readiness at a slower rate than croup. Therefore, you should rub it on the smallest grater, or fry yourself. Similar should be attributed to the potato. Do not forget to drain excess juice;
  • If the stuffing is still watery, add a little flour. If the mixture still does not reach the desired consistency, try making fritters with it;
  • When forming cutlets, you can “drown” in the middle a tiny piece of butter – so the taste will become much more tender;
  • Experiment with vegetables – zucchini, cabbage, carrots and others – make the dish original;
  • Beneficially emphasize the taste of spices such as coriander, basil. However, in stores there are special mixes “For meat” or “For chicken”, which also should be preferred;
  • Sugar is also able to make the taste of meatballs more refined. Usually enough half a teaspoon per kilogram;
  • It is more pleasant and useful to fry cutlets on corn oil, as it does not decompose at high temperatures and does not form carcinogenic;
  • In order for the mass to be more dense, first whisk and add the yolk, and then the protein;
  • Before forming cutlets, slightly beat off the “stuffing”, throwing it on the table, or knead for a long time;
  • It is easier to put cutlets on the pan with a spoon, which should be moistened with cold water after each use so that the mass does not stick to the surface;
  • The best breading is obtained from crackers, which retain their juiciness, creating a beautiful crust;
  • Turn once, otherwise the cutlets will turn out to be dry;
  • After roasting, reduce the heat and pour some water into the pan, extinguish for a while – this way will add a dish of pomp and tenderness.

Having enough time, you should always stock up a lot for oatmeal cutlets for the future to treat yourself to a freshly baked dish if necessary..