At the word "biscuits" something dry, not very tasty, but edible immediately appears. Other associations are dry rations, which necessarily include these dry cookies. By the way, such biscuits are famous for the fact that they can be stored for up to two years without losing all their properties.
But there is another kind of biscuit - vegetable.
Either biscuits, or cutlets
Why these vegetable culinary products were called biscuits is unknown. Maybe because well-known manufacturers of vegetable products produce them in the form of frozen semi-finished products, which, of course, can also be stored for a long time. But if you make vegetable biscuits with your own hands, then they are more like vegetable cutlets - tender, juicy, tasty.
Housewives love this dish because it:
- preparing quickly;
- is made literally from everything that is at hand;
- very useful;
- contains very few calories.
In addition to vegetables, the composition of the biscuits necessarily includes eggs (they hold the vegetable mass together, preventing it from spreading when frying) and starch (it gives a golden crust and also increases the viscosity of the mass).
What vegetables are most often found in the recipe for vegetable biscuits:
- cabbage (white, cauliflower, broccoli, etc.);
- carrot;
- onions (bulb and green);
- garlic;
- potato;
- spinach;
- asparagus;
- beans;
- green pea;
- corn;
- zucchini;
- eggplant;
- Bell pepper;
- celery
- and others.
Greens are included in the recipe: dill, parsley, etc.
You can also take frozen vegetables (cabbage, carrots, spinach) or canned vegetables (peas, beans, corn) for cooking biscuits. It is not recommended to take pickled, sour, salty preparations: they do not fit into the format of a dietary dish.
How biscuits are prepared
The first is the method of chopping vegetables. The finer your vegetable mince, the less juicy your vegetable biscuits will be. But in some recipes for cooking vegetable biscuits, it is even prescribed to squeeze as much juice as possible from the vegetable mass. This is mainly done when biscuits are prepared as a side dish for a succulent main dish with a rich thin gravy.
You can chop vegetables using:
- meat grinders;
- blender
- conventional hand grater.
An interesting solution is to cook an almost dry vegetable mass with a juicer. The juice can be used at your discretion, but the remaining squeezes are used to make biscuits.
If the vegetables are chopped in a different way, you need to look at how much moisture they will contain. In any case, it is advisable to squeeze out excess juice at least slightly through cheesecloth, because vegetable pancakes or pancakes will be obtained from liquid minced meat. This does not mean that the dish is spoiled - but these are not biscuits.
Cooking biscuits
For an "average" dish, we need:
- 0.5 kg of cauliflower and broccoli;
- large carrots;
- large onion;
- 2 eggs;
- 2 tablespoons starch.
Salt, pepper and add spices to taste.
Vegetables, having previously washed and cleaned of everything unnecessary, put them in a blender, after a while we add eggs and starch there.
When everything is mixed and salted, with our hands we form something like cutlets from the mixture, trying to make them as flat as possible and not very thick so that they are evenly fried. These biscuits need to be rolled in breadcrumbs and fried in vegetable oil. They cook quickly, 2-3 minutes on each side is enough.
They are best eaten hot, with sour cream or melted butter.
If you take vegetable biscuits as a side dish, then you can serve a little rice with them to the main dish.
We prepare vegetables. My zucchini, eggplant and pepper. If the zucchini is young, then it is not necessary to clean it. What can not be said about the pumpkin. We need a small piece of it. We cut off and clean the peel, as well as seeds with pulp. All vegetables should be cut into small neat pieces. Grease a baking sheet with oil, put vegetables on it. Sprinkle salt and pepper. Let it bake at 180 degrees for half an hour.
While the vegetables are stewing, let's do the dough for the biscuit. We sift the flour. Break the egg into the middle of the hill. Rub with water and 60 ml. vegetable oil. I put a pinch of salt. You should get a soft ball.
We take a rolling pin, roll out the dough to such a state that it is thin, but strong. We coat the cake with tomato paste or chopped tomatoes. You can sprinkle a little sugar and salt, but I won't. Leave the edges dry.
We shift the dough onto a bag or parchment paper. We take out the baked vegetables from the oven. Lay them out on top of the bread. Chop the garlic, onion and herbs, if any. Sprinkle vegetables on top. You can add spices to taste.
We shift the cake with vegetables into a greased form, remove the bag. Leave the parchment on. If there is no form, bake directly on a baking sheet. We break the feta into pieces, which we put directly on the vegetables. Do not forget about the cherry tomatoes, we also lay them on top. We wrap the edges of the cake over the vegetables. We put it in the oven at 180 degrees for 40-50 minutes.
Vegetable biscuit - an open pie made from unleavened dough stuffed with fresh vegetables. Everyone will surely like such pastries, and guests will demand the recipe from you.
Vegetable biscuit with lentils and mushrooms
Ingredients:
For test:
- whole grain flour - 150 g;
- wheat flour - 50 g;
- buckwheat flour - 50 g;
- vegetable oil - 60 ml;
- water - 120 ml.
For filling:
- - 0.5 st.;
- cherry tomatoes - 6 pcs.;
- zucchini - 2 pcs.;
- pumpkin - 200 g;
- champignons - 150 g;
- bell pepper - 1 pc.;
- carrots - 1 pc.;
- vegetable oil - 3 tbsp. spoons;
- ground thyme - a pinch;
- ground rosemary - a pinch;
- ground basil - a pinch;
- ground marjoram - a pinch;
- spices;
- brown sugar - 1 tbsp. spoon;
- - 10 pieces.;
- breadcrumbs - 1 tbsp. spoon.
Cooking
Mix olive oil with all herbs. We clean the vegetables and mushrooms, chop them into large cubes, put them in a bowl, pour in fragrant oil, season with spices and mix gently. After that, put the whole filling in a baking dish, and evenly sprinkle sugar on top, cover with foil and bake in a preheated oven for about 20 minutes. For now, let's prepare the dough. So, we combine all the dry ingredients in one bowl, and the liquid ones in another. Now carefully combine both masses into a single whole, actively kneading, until a homogeneous dough is obtained. Next, wrap it in a bag and set aside for a while. We wash the lentils and boil for 8 minutes. We take out the prepared vegetable filling from the oven, add the lentils, chopped olives, mix gently and let cool. Sprinkle the table with wheat flour, roll out the dough into a thin circle, put it on a baking sheet covered with parchment, sprinkle with breadcrumbs and spread the filling, not reaching the edges of 5-7 cm. After that, wrap the vegetable biscuit in a circle, sprinkle with olive oil and sprinkle with sea salt. Bake the cake at 200°C for about 40 minutes.
vegetable biscuit recipe
Ingredients:
Cooking
Shred the peeled potatoes into thin rings. Heat olive oil with butter, put cumin, put chopped potatoes and stir. We clean the onion, chop it into half rings. Put a layer of potatoes in a greased form, then cover with onions and alternate until the ingredients run out. Put the cake in the oven and bake for 60 minutes. Turn the finished potato biscuit onto a plate and serve.
