Almost only the squirrel, how many beef contains peas, however vegetable protein is acquired much easier. Peas are rich with also mineral substances and vitamins. One more big advantage of cutlets and other peas dishes is their low caloric content.
Pease pudding
Pease pudding will become the first stage of preparation of tasty crisp cutlets. A glass of dry peas, integral or ground, wash out and fill in with cold water so that it covered it on 2-3 cm. Leave peas to bulk up for 10 hours, then put a pan on fire and you cook in the same water. When water begins to boil, remove fire to a minimum and you cook until peas completely boil soft.
At the same time roast on fire till golden color thinly cut bulb and add 3 grated carrots. You extinguish root crops on small fire under the closed cover to softness. Carrots need to be added to pea dishes that they didn't cause gas generation in intestines.
Shift ready subfrying in razvarenny peas and bring on small fire to full readiness. To taste add salt, the crushed garlic, a black sprinkling pepper, bay leaf, the cut greens. Ready porridge is very tasty, and on it it is possible to stop, and it is possible to use it as a basis for preparation of tasty pea cutlets.
Pea cutlets
Add 2 tablespoons of semolina for viscosity to the cooled-down porridge and 3-4 tablespoons of flour, well mix and leave for 15 min. Then form by a spoon of the mass of cutlet, having rolled in them in flour. Fry in well warmed vegetable oil, won't blush yet.