Beans are the real queen of legumes. It is actively used for the preparation of exquisite side dishes in Latin America, the USA, Canada, and is revered in Asia. A healthy, satisfying and original dish can be prepared even from dried beans. Delicate cutlets with cheese sauce with herbs will help to surprise the guests. Their preparation will not take much time, and will also diversify the diet.
It is necessary
-
- For cutlets:
- 1. Dried beans - 500 g;
- 2. fat cream - 50 ml;
- 3. fresh country egg -1 pc;
- 4. breadcrumbs - 200 g;
- 5. dried mushrooms - 100 g;
- 6. natural butter - 50 g;
- 7. onion - 1 pc;
- 8.potato - 1 pc.
- 9.spices
- For the sauce:
- 1. milk - 200 ml;
- 2.dill - 100 g;
- 3. garlic - 1 head;
- 4. Parmesan cheese - 150 g;
- 5. sea salt;
- 6. flour - 3 tablespoons;
- 7.parsley - 50 g.
- Kitchen appliances:
- meat grinder;
- blender;
- pan;
- mixing cup;
- breading dish;
- spatula;
- knife;
- serving dish;
- glass for liquids;
- pan.
Instructions
Step 1
Soak the beans for 12 hours in a deep bowl. The water should be cold and completely cover the contents of the cup. Drain the water before cooking and place the beans in a pot of hot salted water. Cook the beans until tender, about forty minutes. Bean patties can be made with fresh or canned beans.
Step 2
Peel and boil the potatoes separately. This method of cooking bean cutlets involves the use of dry mushrooms, which are soaked in boiled water in advance. The duration of this procedure is on average two hours. Dip the soaked mushrooms in boiling water and bring to readiness. Pass the products through a meat grinder. Alternate beans with potatoes and mushrooms to make it easier to mix the mass. Season with salt as you mix.
Step 3
Slowly beat the egg into a bowl of plastic mass, and then, stirring gently, add the heavy cream. Chop the onion finely, fry and add to the cutlet mass. The result should be a pliable, fluffy bean dough. Leave it for thirty minutes and make the sauce.
Step 4
Put grated cheese and chopped herbs in a blender, and then mix, adding milk and flour. Milk should be added until the consistency of the sauce is liquid. Pour the sauce into a small saucepan and bring to a boil, stirring vigorously. When the contents have thickened, add the crushed garlic, leftover dill and parsley and mix with a spatula.
Step 5
Form small cue ball from the cutlet mass. Melt the butter in a skillet and fry the cutlets in it. First, they should be rolled in breading. Put the hot bean balls on a dish with herbs and pour over the cheese sauce. Serve with fresh vegetables and pickled onions. Put a cool fruit compote or juice on the guests' table.
