The pumpkin contains a whole complex of vitamins and minerals. Doctors and nutritionists recommend including pumpkin dishes in your diet for both the elderly (for the treatment and prevention of atherosclerosis) and the young (to improve the functioning of the gastrointestinal tract). Pumpkin is good both boiled and stewed. Soups, cereals, jelly are prepared from it, delicious casseroles are made and cutlets are fried.
It is necessary
-
- For pumpkin cutlets:
- 1.5 kg pumpkin;
- 1 glass of milk (or cream);
- 1 cup flour (or semolina)
- 1 tbsp. l. granulated sugar;
- 1 egg;
- 1 tbsp. l. butter;
- fat;
- salt.
- For milk sauce:
- 1 tbsp. a spoonful of flour;
- 1 glass of milk;
- 1, 5 Art. tablespoons of butter;
- salt.
- For cutlets with pumpkin and sausage:
- 250 g pumpkin;
- 100 g of boiled sausage (without lard);
- 2 eggs;
- 40 g flour;
- 1-2 tbsp. l. butter;
- 1-2 tbsp. l. vegetable oil;
- salt.
- For tomato sauce:
- 0.5 cups tomato paste;
- 0, 5 tbsp. l. flour;
- 0.5 carrots;
- 0.5 parsley root;
- 0, 5 heads of onions;
- 2 tbsp. l. butter;
- salt.
Instructions
Step 1
Pumpkin cutlets
Peel the pumpkin, grate the pulp on a coarse grater and transfer to a saucepan. Pour the pumpkin with milk or cream, add butter and simmer over a low heat for 15-20 minutes. Then let the mixture cool and gradually add flour or semolina. Separate the egg white from the yolk. Beat the white into a strong foam, and rub the yolk well with granulated sugar and gently mix the yolk with the protein. Add the egg mixture to the pumpkin mixture and add salt. Mix everything thoroughly. Melt the fat in a skillet, shape the pumpkin patties with a tablespoon and fry them on both sides. Serve sour cream with sugar or milk sauce for the finished cutlets.
Step 2
Milk sauce
Fry one tablespoon flour with the same amount of butter in a skillet. Boil the milk separately and dilute the flour and butter mixture with it. Pour in gradually, stirring well to avoid lumps. Then put the sauce on a low heat and, stirring constantly, cook for 10 minutes until thickened. Then add salt to taste, remove the sauce from the heat and serve with the pumpkin cutlets.
Step 3
Cutlets with pumpkin and sausage
Peel the pumpkin, remove the seeds and grate the pulp on a coarse grater. Peel the sausage and finely chop or mince. Separate the yolks from the whites and rub the yolks thoroughly with butter. Combine the pumpkin with the sausage in a bowl, add the yolks crushed with butter, add flour, salt and mix everything well. Heat vegetable oil in a frying pan, shape pumpkin patties with a tablespoon and brown them in oil on both sides. Serve ketchup or tomato sauce separately with the pumpkin cutlets.
Step 4
Tomato sauce
Peel and chop the roots and onions. Fry the roots and onions in a deep skillet, adding flour during frying. Mix thoroughly. After that, add tomato paste, dilute with a glass of water (you can use meat broth) and boil the sauce over low heat for 5-10 minutes. Then remove from heat and rub the sauce through a sieve, add a lump of butter, salt and stir.
