Vegetable cutlets are a great option for a lean light dinner. In combination with mushroom or tomato sauce, the dish acquires an exquisite unusual taste.
The essence of cooking vegetable cutlets is to finely chop all the ingredients.
You will need:
- potatoes - 2-3 large fruits;
- onion - 1 piece;
- leek;
- broccoli - 0.25 kg;
- breadcrumbs;
- flour - 2 tablespoons;
- salt, seasonings - to taste;
- sunflower oil.
Rinse the potatoes and boil them in their uniforms until tender. Then we drain the water, let the potatoes cool a little, peel them and rub them on a coarse grater (you can crumble them into small pieces).
We disassemble the broccoli into inflorescences and cook in a separate bowl, then drain the broth, and chop the cabbage at random.
Cut the white part of the leek into half rings, and cut the onion into cubes. Heat the sunflower oil in a frying pan and fry both types of onions together.
Put potatoes in a deep bowl, add chopped cabbage, fried onions along with butter. Add salt, oregano or any other seasoning to taste. We measure out 2 tablespoons of flour and add to the rest of the ingredients, mix everything carefully. From the resulting mass we form small cutlets, bread them in breadcrumbs and fry in vegetable oil until crisp.
Serve with a salad of fresh vegetables.
If broccoli isn't one of your favorite vegetables, then green beans can be substituted.
