Bean and Mushroom Cutlets
by Editorial Staff
Bean cutlets are quite tasty and satisfying. To prevent the bean cutlets from being dry, you can cook them with the addition of mushrooms fried with onions.
Ingredients
- Beans – 1 glass
- Champignons – 150 g
- Bulb onions – 1 pc.
- Garlic – 1-2 cloves
- Semolina – 1.5 tbsp
- Flour (for breading) – 2 tbsp
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – for frying
Directions
- Prepare the ingredients for making bean cutlets with mushrooms.
- Soak dry beans (I used white beans) overnight in cold water. In the morning, drain the water, pour in fresh and cook the beans until tender. Season with salt at the end of cooking.
- Cut the onion into small cubes. Cut the champignons in any way.
- First fry the onion in a frying pan in vegetable oil until golden brown. Season with salt and pepper.
- Then add mushrooms to the onion and fry the mushrooms and onions together.
- When the beans are boiled, drain the water from the pot. Combine boiled beans and fried mushrooms with onions.
- Grind beans with champignons into a homogeneous or almost homogeneous mass. To do this, you can use a blender or meat grinder.
- Add garlic, passed through a press, and semolina to the minced beans and mushrooms.
- Mix everything well and leave for 20 minutes to swell the semolina.
- Then form small round cutlets from the minced beans, roll them in flour and fry in hot vegetable oil on both sides until golden brown.
- Bean and mushroom cutlets are ready. Serve the bean cutlets as a side dish or as a separate dish, with a variety of sauces and vegetables.
Enjoy your meal!
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