Vegetable cutlets are a great dish for vegetarians and weight-conscious people. You can cook such cutlets from almost any vegetables - potatoes, carrots, broccoli, cabbage, beets, pumpkin, zucchini, turnips, spinach, and so on. Almost all ingredients can be found in the garden bed, which significantly reduces the cost of the dish.
It is necessary
-
- 350 g potatoes
- 1 carrot
- 1 clove of garlic
- 300 g cabbage
- 1 egg
- 2 tablespoons flour
- 1 teaspoon vegetable oil
- 1 glass of sour cream
- a bunch of dill
- salt and pepper to taste
Instructions
Step 1
Boil potatoes and grate them finely. Grate fresh cabbage and carrots on a fine grater and add to a bowl of potatoes. Stir. Break an egg into a bowl, add a pinch of salt, pepper and two glasses of flour. Stir until smooth.
Step 2
Preheat a greased skillet. Moisten your hands with water and form the minced meat into patties. Do not make the cutlets too bulky so that they can be turned over without problems when frying. Dip the vegetable lumps in flour or breadcrumbs, and gently place in the pan. First, fry the patties over high heat for a few minutes on both sides for a golden and crispy crust. Then cover the skillet with a lid and fry the patties over low heat for about 20 minutes (10 minutes on each side).
Step 3
Serve cutlets best with sour cream and garlic sauce. To prepare it, put the sour cream in a bowl. Chop the dill, crush a clove of garlic and add to the sour cream. Mix thoroughly. Vegetable cutlets must be served hot.
