Everyone knows about the benefits of Hercules, but, alas, not everyone loves porridge from it.
We offer you to cook cutlets from Hercules that everyone will certainly like.
Soft, juicy, and most importantly healthy cutlets will be a great addition to any side dish.
Hercules cutlets - the basic principles of preparation
Hercules cutlets are prepared according to the principle of preparing conventional cutlets. Hercules is poured with boiling water and left for some time so that it absorbs water. It is worth paying special attention to the amount of water. Pour large hercules with the amount of liquid indicated on the package. Pour less water into small hercules so that the forcemeat does not get the consistency of dough for pancakes. You can also use the porridge left over from dinner or breakfast.
To make the oats cutlets tight, and when frying an appetizing crust is formed, add soaked bun to the minced meat.
Minced meat seasoned with spices, add chopped onion and squeezed garlic.
To prevent cutlets from falling apart when frying, add egg, flour or semolina to the minced meat.
Hercules cutlets can be cooked in fasting, in which case no eggs are added to the meat, but replaced with soaked and squeezed bread or flour.
If you are cooking outside of fasting, you can safely add minced meat, liver or cheese to Hercules.
Hercules cutlets serve sauces or sour cream.
Recipe 1. Hercules cutlets
Ingredients
a pound of hercules;
a pinch of black pepper;
bulb;
a pinch of kitchen salt;
egg;
70 ml of vegetable oil;
a glass of boiling water or broth;
100 g of flour.
Cooking method
1. Pour the flakes of hercules into a deep bowl and fill them with a glass of broth or boiling water. Leave to insist for at least two hours. The longer the flakes are steeped, the softer the cutlets will be. It is better if you do this in the evening, and leave the cereal for the night.
2. Peel and finely chop the onion. Add chopped onion to the cereal. We drive an egg here. Salt, season with spices and mix thoroughly.
3. Using two spoons, we form cutlets and roll them in flour. Put in a pan with heated oil and fry until golden brown on both sides. We put ready cutlets on a paper towel. Then we shift to a serving plate and serve with sour cream.
Recipe 2. Juicy Hercules Cutlets with Yogurt and Fish
Ingredients
800 g cod fillet;
salt;
bulb;
half a bunch of dill;
black pepper;
half a glass of hercules;
egg;
115 g of natural yogurt;
50 g of flour.
Cooking method
1. Peel and chop the onion in a blender. Add an egg to it and beat in a lush mass.
2. Wash and dry the cod fillet with napkins. Cut the fish into small pieces. Add cod to the mixture of eggs and onions and continue to beat in a lush mass.
3. Lightly grind the oatmeal in a blender, but do not bring it to flour. Pour hercules into minced fish and mix thoroughly.
4. Rinse the dill, shake off excess moisture and finely powder. Add greens to the minced meat. Salt it, pepper and pour yogurt. If the forcemeat is liquid, add flour.
5. Form cutlets from minced meat, roll them in flour and fry in hot oil to a delicious crust on both sides. Serve the patties with a side dish of vegetables.
Recipe 3. Hercules cutlets with potatoes and mushrooms.
Ingredients
a glass of hercules;
vegetable oil;
a glass of cereal "5 cereals";
one and a half glasses of drinking water;
three potatoes;
30 g of parsley;
large onion;
three prongs of large garlic;
250 g of champignons;
ground black pepper;
7 g of finely ground salt.
Cooking method
1. Hercules and cereal "5 cereals" pour into an enameled pan and pour boiling water. Cover with a lid and leave to insist.
2. Peel the skin from the mushrooms and cut into quarters. Peel the onion and cut into small pieces.
3. Put mushrooms in a frying pan with heated oil and fry until the moisture evaporates, then add the onions and continue to fry, stirring, until golden brown.
4. Peel the potatoes and three on a medium grater.
5. Add potato and onion-mushroom fry to the swollen Hercules. Pepper, salt, squeeze garlic and put chopped parsley. Mix the minced meat with your hand until smooth. It should be a thick, sticky mass.
6. Wet cutlets with wet hands and fry them in hot oil to a delicious crust. Then we reduce the fire, cover the pan with a lid and simmer the meatballs for another seven minutes. Serve cutlets with fresh or canned vegetables.
Recipe 4. Hercules cutlets with cheese
Ingredients
a glass of hercules;
kitchen salt;
200 ml of boiling water;
black pepper;
two eggs;
3 g of coriander;
bulb;
two slices of bread;
3 g of zira;
clove of garlic;
50 g of cheese;
several branches of green dill, cilantro and parsley.
Cooking method
1. Pour Hercules into a suitable dish and pour boiling water over it. Cover and leave to swell for half an hour.
2. Put the peeled onion and clove of garlic in a blender bowl, add the washed parsley and chop everything together. We shift the aromatic mixture into a bowl, where we will mix the minced meat.
3. Grill dried slices of bread and grind it with a food processor into crumbs. We send it to the garlic-onion mixture, add the swollen hercules, grated cheese and the egg. Season with coriander, salt, zira and black pepper. Mix everything and let the minced meat brew so that all the ingredients are saturated with the aromas of spices.
4. Put a frying pan on the fire, pour vegetable oil into it and heat it. Take a tablespoon of minced meat and form a cutlet. Spread in hot oil and fry on both sides until golden brown. Serve cutlets with Tatar sauce or sour cream.
Recipe 5. Hercules cutlets with canned mackerel
Ingredients
a can of mackerel;
sunflower oil;
180 g of hercules;
kitchen salt;
onion head;
black pepper;
egg.
Cooking method
1. Pour the oats into a bowl, pour boiling water and leave for a quarter of an hour.
2. We open a jar of canned mackerel, pour the liquid into a separate bowl. Put the mackerel on a plate, select the bones and carefully knead the fish with a fork.
3. Peel the onion from the husk, wash it, dry it with a finely chopped knife.
4. Mix the swollen oats with chopped onions and mackerel. Add the egg to this mixture and season everything with salt and pepper. All ingredients are thoroughly kneaded. If the minced meat is thick, add liquid from canned food.
5. From the minced meat, we form oval or round cutlets. We lay the billets in preheated sunflower oil and fry until delicious crust. We put ready cutlets on portioned plates and serve with sour cream and a vegetable side dish.
Recipe 6. Hercules cutlets with minced meat
Ingredients
half a kilogram of minced meat;
breadcrumbs;
150 ml of milk;
10 g of greens;
100 g of hercules;
a pinch of ground pepper;
onion head;
kitchen salt.
Cooking method
1. Put the minced meat in a deep bowl and fill it with milk.
2. We clean the onion head and three on a coarse grater. Add the onion to the minced meat.
3. In a bowl with minced meat, pour the oatmeal. Salt all the ingredients, add finely chopped herbs and spices. Mix everything until smooth. Cover the bowl with cling film and put in the refrigerator for an hour.
4. After the allotted time, we get the minced meat from the refrigerator. Wet hands form small, round patties. Each breading in breadcrumbs.
5. In a pan, heat the vegetable oil. Dip the blanks into it and fry on both sides until golden brown. Then pour a couple of spoons of boiling water, cover with a lid and simmer until all the liquid has evaporated. Hercules cutlets are served with a vegetable side dish or salad.
Recipe 7. Cutlets from Hercules and Turkey Liver
Ingredients
kg turkey liver;
two pinches of Italian herbs;
two bow heads;
kitchen salt;
a glass of hercules;
ground pepper mixture;
egg;
60 g of flour;
sunflower oil.
Cooking method
1. Thoroughly rinse the turkey liver under the tap. Cut the veins and remove clotted blood.
2. Cut the peeled onions into several pieces. Pass the onion and turkey liver through a meat grinder. In the minced meat, beat the egg, salt and season with Italian herbs. Mix everything well.
3. Pour the oatmeal into the minced meat, mix again and leave the mince alone for 20 minutes so that the oatmeal is slightly swollen.
4. After the allotted time, add flour, mix again so that there are no lumps left.
5. Spoon the minced meat into a well-heated sunflower oil and fry the patties until a delicious crust is formed. Serve the cutlets with sour cream.
Recipe 8. Hercules cutlets with zucchini and cottage cheese
Ingredients
150 g of hercules;
young zucchini - half a kilogram;
sea salt;
large carrot;
black pepper;
low-fat cottage cheese - 50 g;
fresh greens;
bulb;
two eggs;
sunflower oil;
breadcrumbs.
Cooking method
1. Wash the zucchini and towel with a towel. Peel the carrots. Finely grate vegetables, lightly salt and transfer to a colander. Leave for half an hour to stack the extra juice.
2. Squeeze the vegetables lightly, transfer to a deep bowl, beat the egg and add the oatmeal. Stir and wait for the flakes to soften.
3. Peel and finely chop the onion. Grind greens. Rub the cottage cheese through a sieve. Add all these ingredients to the minced meat and knead well. Form the patties and bread each one. Fry the patties until golden brown in warmed sunflower oil. Serve the patties with a vegetable side dish and sour cream.
Hercules cutlets - tricks and tips
If you cook meatballs with minced meat, you can add quick-cooked hercules without steaming it first.
If you’ve got liquid minced meat, add flour or semolina to it.
Add crushed garlic to the Hercules forcemeat, this will add piquancy to the patties.
Spices and herbs can be added to your taste.
