It is necessary
- - white cabbage - 450-500 gr;
- - potatoes - 2 medium-sized tubers;
- - carrots - 1 pc;
- - wheat flour - 4-5 tbsp. l. with a small slide;
- - vegetable oil;
- - salt - to taste;
- - chopped tomatoes or tomato sauce - 0.5 cups;
- - garlic - 2 cloves;
- - bay leaf - 1 leaf;
- - carnation - 3 buds;
- - mustard (seeds) - 1/3 tsp;
- - paprika, ground chili pepper, black pepper, ground ginger - 0.5 tsp each;
- - corn flour for breading cutlets.
Instructions
Step 1
We clean the cabbage from the top sheet, chop it not very finely (as it turns out). Can even be diced if chopping is difficult. Place the cabbage in the blender bowl, press lightly (compact).
Step 2
Grind the cabbage so that the pieces remain. In no case do we bring it to homogeneity - cabbage patties with tomato chutney sauce will not work from such a mass.
Step 3
Peel the potatoes, rub on a fine grater.
Step 4
We also rub the carrots on a fine grater.
Step 5
Mix vegetables, add salt and leave for 10 minutes so that the vegetables give juice. Then squeeze out the excess juice slightly (not to dryness). Add 4 tbsp. tablespoons of flour sifted in advance.
Step 6
Mix vegetables with flour. You will get a viscous mass, which must still be left for 5-7 minutes so that the vegetable juice moistens all the flour. If, on the contrary, the mass turned out to be sticky, add another spoonful of flour.
Step 7
Pour cornmeal or finely ground corn grits into a bowl. Dial 1 tbsp. l. minced vegetables and make a round flat cutlet with wet hands. Bread on all sides in corn flour and place on a cutting board.
Step 8
When all the cabbage patties are done, heat a sufficient amount of vegetable oil in a pan, put the patties. First fry one side until light golden brown appears (5-7 minutes under the lid).
Step 9
Turn the cutlets over, no longer cover with a lid and fry on the other side. Corn flour (grits) does not absorb oil as much as crackers or wheat flour, but there should be enough of it to cook the patties evenly. Put the finished cutlets on a preheated plate.
Step 10
For tomato chutney sauce, prepare all the spices in advance, because you need to act quickly, and there will be no time to look for something and get it out of the jars. We take ground ginger, black pepper, ground chili and paprika. Add cloves, mustard seeds and bay leaf (it is better to put these spices on a separate plate).
By the way, you can also serve tomato ketchup-chutney with cabbage cutlets.
Step 11
We warm up 2 tbsp. l. vegetable oil. We put mustard seeds, lavrushka and cloves in it. Immediately cover with a lid (the mustard seeds will begin to bounce in the oil) and fry for 30 seconds. We add all the spices. We warm up for another 30 seconds. Pour out the tomato sauce (or twisted tomatoes) mixed with grated garlic. Salt to taste, you can add a pinch of sugar. Simmer for 5-7 minutes until the sauce thickens. We get the lavrushka. Transfer the sauce to the gravy boat.
Step 12
Serve hot or warm cabbage patties with tomato chutney. The sauce is best served separately. If the dish is not prepared for fasting, then it is advisable to supplement the cutlets with sour cream - not everyone loves the rich or spicy taste of tomato sauce, and sour cream will soften the pungency.
