It's time to check if the most unique autumn fruit is ripe. At the same time, it's time to learn how to make pumpkin cutlets with filling. We'll put in ricotta and mushrooms. This is a recipe from the category of balanced nutrition.
It is necessary
- A pound of pumpkin.
- 1 chicken egg.
- Bran - about 20 gr.
- Whole grain flour - slightly more bran.
- 200 gr. mushrooms (champignons).
- Poultry (turkey or chicken) - 150 gr.
- Low-fat sour cream - 70 gr.
- Condiments (salt, soy sauce).
Instructions
Step 1
The most interesting thing about this recipe is pumpkin. It needs to be processed by peeling and chopping on a fine grater. If you don't feel like messing around with a grater, you can use a meat grinder. The resulting gruel must be mixed with egg, flour, salt, bran. By adding the components gradually, you can achieve a homogeneous mixture. It should be sticky enough to stick together the patties. After they are cooked, they are laid out in a skillet and fried until the product is ready to eat. Remember that this is done on both sides, not just one. The fire should be slow.
Step 2
Now it's time to make the sauce. First, you need to finely chop the turkey. While you grind it, heat the pan, and then fry the meat for a few minutes. Grind the mushrooms during this time. They are added to the meat directly in the pan. Fry the mixture for another 5-7 minutes and add soy sauce. Also add sour cream at the same time. Mix everything, add a little water, but a little, otherwise the workpiece will lose its adhesive properties, and without them the cutlets will fall apart. They need to be extinguished for some more time (no longer than a few minutes).
Step 3
After the carrot cutlets are ready, they are laid out on a plate. Now they can be poured with sauce and sour cream.
