Pea cutlets in breadcrumbs recipe with photos step by step

Котлеты из гороха в панировочных сухарях рецепт с фото пошагово


Peas — 1 tbsp. (200 gr)
Onion — 1 piece
Salt — to taste
Pepper — to taste
Breadcrumbs — if necessary
Vegetable oil — 2 tbsp.l

How to fry pea cutlets in breadcrumbs for vegetarian dishes.

  • 1 piece onion
  • Salt to taste
  • Pepper to taste
  • if necessary, breadcrumbs
  • 2 tbsp Vegetable oil
  • How to cook Cutlets from peas in breadcrumbs

    A classic cutlet is a dish made from chopped or ground meat or fish. But cooks have gone much further and now make cutlets from everything you can eat. There are vegetable cutlets, potato and even cereal. Today it’s the turn of the peas. Pea cutlets are a great alternative to meat analogues for vegetarians and not only.

    Step-by-step recipe


    Cooking peas for cutlets is not necessary. It just needs to be soaked in water before being used for the production of cutlets.


    After the peas swell and soften (after about three to four hours) it should be drained through a colander and rinsed well with clean water.


    As an additional ingredient for the pea cutlet, we use onions, which need to be peeled and cut into several parts.


    Put the peas in a blender, add onion pieces to the same place and turn on the machine for grinding them into a homogeneous mush.


    Add salt and pepper to the pea mass and mix again. In order for the salt to be evenly distributed over the gruel, it is better to do this with an immersion blender or mixer.


    Put the frying pan on the stove to heat up, splashing a little vegetable oil into it. At this time, we begin to make cutlets. We roll each pea cake in breadcrumbs and put it in a frying pan.

    • Котлеты из гороха в панировочных сухарях рецепт с фото пошагово

    Pea cutlets are fried in the same way as usual, that is, until a crisp golden crust. It takes two to three minutes on each side.

    • Котлеты из гороха в панировочных сухарях рецепт с фото пошагово

    You can serve pea cutlets with any second course. When hot, they will be much tastier.

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