You don't have to use meat to make cutlets. Healthy and familiar vegetables are perfect for this.
Carrot cutlets with cheese
You will need:
- Cheese - 70-100 grams
- Carrots - 4 pcs.
- Egg - 1 pc.
- White loaf - 1/3 pcs.
- Corn flour (for breading)
- Salt to taste
- Crumble dried loaf pulp and soak in water.
- Peel the carrots and grate on a coarse grater, the cheese on a fine grater.
- Mix the cheese, carrots and squeezed pulp well.
- Salt to taste and beat in 1 egg, knead thoroughly.
- Bread the cutlets formed from the mass in corn flour and fry in a pan in oil until browned on all sides.
- Add some water to the pan and cover. Cook the patties over low heat for another 10-15 minutes.
Zucchini and oatmeal cutlets
You will need:
- Zucchini - 1 kg
- Egg - 2-3 pcs.
- Oat groats - 16 tablespoons
- Parsley - a bunch
- Olive oil - 2 tablespoons
- Spices to taste
- Salt to taste
- Grate the zucchini.
- Grind the oatmeal in a blender.
- Combine zucchini and ground flakes.
- Beat in eggs, add spices, parsley and salt.
- Knead well, squeeze out and drain off excess liquid.
- Fry the formed cutlets from the mass in a pan with butter until browning on each side for 2-3 minutes. If desired, add sour cream with herbs to the finished cutlets.
Cabbage cutlets
You will need:
- Cabbage - 300 grams
- Egg - 3 pieces
- Flour - 3 tablespoons
- Salt to taste
- Finely chop the cabbage and simmer in a small amount of water until half cooked.
- Place in a colander and drain.
- Cool the cabbage to room temperature and combine with eggs, flour and salt.
- Spoon the mixture into the pan. Fry with vegetable oil until browned on both sides.
