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Ryzhiki are such temptingly tasty mushrooms that if they are available in sufficient quantities, then you want to eat dishes from them every day. Traditionally, salted mushrooms are the most popular. No less famous are mushrooms fried in sour cream or saffron milk soup. But to diversify the menu, it’s sometimes worth making saffron milk cutlets. Moreover, they are no less a delicious dish, and any housewife can make them.
Secrets of making saffron milk cutlets
In general, cutlets can be prepared not only from freshly picked, but also from salted, pickled, frozen and dry saffron milk caps. And each time the taste will be slightly different. This is especially convenient for diversifying the menu in winter, when fresh mushrooms are not available.
To prepare mushroom cutlet mass, saffron milk caps can be fried in a frying pan, stewed and boiled.
Eggs are most often added as a binding element. But if you are allergic to this product, then it is not forbidden to also use semolina, rice, soaked bread or oatmeal.
Some recipes use a combination of products: a certain amount of chopped saffron milk caps is added to the potato or vegetable mass.
Most often, this dish is prepared by frying in a frying pan, but you can also bake them in the oven.
Recipe for saffron milk cutlets with step-by-step photos
Below are descriptions of the most interesting recipes for camelina cutlets with photos illustrating the manufacturing process.
A simple recipe for saffron milk cutlets
This recipe is the most traditional and occurs more often than others.
You will need:
- 1 kg of saffron milk caps;
- 1 large onion;
- 4 fresh chicken eggs;
- 3 cloves of garlic;
- 100 g white bread pulp;
- about 100 g vegetable oil for frying;
- salt and ground black pepper - to taste;
- a little wheat flour or breadcrumbs for coating.
Preparation:
- The mushrooms are cleared of forest debris, washed in water and fried in a frying pan without oil until an attractive golden crust forms.
- Then they are cooled and crushed using a meat grinder or blender until a mass of homogeneous composition is obtained.
- The onions are chopped into small cubes and fried in oil. Mix saffron milk caps, fried onions, salt and ground pepper.
- White bread is soaked for a quarter of an hour in milk or water. Garlic is passed through a press. Add eggs, crushed garlic and soaked bread pulp to the onion-mushroom mixture. Mix the mass with wet hands until smooth and leave for half an hour in the refrigerator to create a richer taste. Small cutlets are formed from the mushroom mass into convenient shapes and rolled in flour or breadcrumbs.
- Fry them in vegetable oil heated in a frying pan for about 2 minutes on each side.
- If necessary, lay out the finished products on a paper towel to drain excess fat. They can be served with herbs and sour cream.
Dried saffron milk cutlets
Dried saffron milk caps can be used to make cutlets no less tasty than fresh or frozen mushrooms, especially since the recipe is very simple.
You will need:
- 3 cups dried saffron milk caps;
- 1 onion;
- 1 chicken egg;
- salt, pepper to taste;
- wheat flour or breadcrumbs;
- vegetable oil.
Preparation:
- Dry mushrooms require preliminary preparation. They are filled with cool water and left overnight (10-12 hours) in a cold place.
- The water is drained, excess moisture is removed from the saffron milk caps by placing them on a paper towel and crushed using a meat grinder. The onion is cut into rings, fried in a small amount of oil, passed through a meat grinder and mixed with the camelina mass. Beat the egg and add to the minced meat. Salt and pepper. If the minced meat is not thick enough, then add the required amount of wheat flour to it.
- Roll each cutlet in breadcrumbs and fry in a frying pan with butter on both sides.
Cutlets with salted saffron milk caps
Potato cutlets with the addition of salted saffron milk caps are very tasty and juicy.
You will need:
- 400 g of ready-made mashed potatoes;
- 400 g of salted saffron milk caps;
- 3 tbsp. l. milk;
- 1/3 cup vegetable oil;
- flour for dredging;
- salt and pepper - to taste.
Preparation:
- Salted mushrooms are washed and soaked in cold water for 4 hours.
- The potatoes are peeled, boiled and mashed, adding 2 tbsp. l. milk.
- Finely chop the mushrooms with a knife, mix with mashed potatoes, seasoning to taste with spices.
- Add the remaining milk, 1 tbsp. l. vegetable oil, knead the cutlet mass. Dip them in flour and fry them in a frying pan over medium heat with butter.
Camelina cutlets with cheese
The recipe for making camelina cutlets stuffed with cheese is original.
You will need:
- 600 g boiled saffron milk caps;
- 2 processed cheeses, 100 g each;
- 1 onion;
- 1 clove of garlic;
- 1 chicken egg;
- 2-3 tbsp. l. semolina;
- 2 tbsp. l. mayonnaise;
- breadcrumbs;
- salt pepper;
- sunflower oil.
Preparation:
- Boiled mushrooms and peeled onions with garlic are passed through a meat grinder.
- Combine mushrooms, onions, garlic, semolina and mayonnaise in a deep container. Salt, pepper, mix and let it brew for half an hour in the refrigerator.
- The cheese is cut into small transverse slices. Each piece of cheese is coated with a thick layer of minced mushroom and cutlets are formed.
- Roll them in breadcrumbs and fry in a frying pan with boiling oil. Before serving, dab on paper towels to remove excess fat.
Camelina cutlets with minced meat
A hearty and attractive dish that will especially appeal to the male part of the population are camelina cutlets with minced meat. Any type of meat is suitable for these purposes; chicken, turkey and lamb are most often used.
You will need:
- about 400 g of any minced meat;
- 150 g of salted saffron milk caps;
- 2 chicken eggs;
- breadcrumbs and oil for frying;
- black pepper, salt.
Preparation:
- Mushrooms are washed in cold water and cut into small pieces.
- Mix them with minced meat, add 1 egg and spices. Form small cutlets.Beat the second egg. Dip each cutlet in egg and breadcrumbs and fry in a frying pan on both sides.
- Place the finished cutlets in a deep container and place in a preheated oven for 5-7 minutes to steam.
Calorie content of mushroom cutlets from saffron milk caps
While the calorie content of fresh saffron milk caps is very low (about 17 kcal per 100 g), cutlets are a more energy-dense food.
A dish prepared according to a standard recipe is characterized by a calorie content of 113.46 kcal per 100 g of finished product.
The table below shows the nutritional value of this dish:
| Proteins, g | Fats, g | Carbohydrates, g |
Composition of 100 g of product | 3,77 | 8,82 | 5,89 |
Conclusion
Camelina cutlets are a varied recipe and not at all difficult to prepare. It can be served as a main dish for lunch or dinner, and as an appetizer even during a festive feast.
