Light, low-calorie, perfect for dietary nutrition, can be an independent dish or an addition to a side dish - vegetable cutlets. We are preparing a delicious meal for the whole family.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Vegetarian cuisine cannot be imagined without vegetables. They were, are and will be the main component of lean and vegetarian dishes. Today a recipe for vegetable cutlets is presented. This is a great option for a vegetarian or fasting meal. A similar dish is prepared from any vegetables - potatoes, zucchini, carrots, zucchini, broccoli, beets, turnips, pumpkins, etc. It is very interesting to combine different vegetables in one recipe. This dish uses potatoes, onions and cabbage. Although there are many options for various combinations. It all depends on imagination and courage to experiment. The main thing to remember is that any cutlets will be an excellent addition to the side dish and first courses. They will come out with great taste and will appeal to many.
Cutlets can be prepared from pre-boiled vegetables or from fresh ones. Then they are crushed using a meat grinder or blender. The finished vegetable mass is formed and either doused in flour or breadcrumbs, or fried without breading in a well-heated pan with butter. Although for a dietary option, you can cook food in the oven. Then the dish will be low-calorie and more healthy.
- Caloric content per 100 g - 153 kcal.
- Servings - 15
- Cooking time - 50 minutes
Ingredients:
- White cabbage - 200 g
- Potatoes - 2 pcs.
- Onions - 1 pc.
- Eggs - 1 pc. (for lean recipe 1 tablespoon starch for viscosity)
- Vegetable oil - for frying
- Salt - 0.5 tsp
- Ground black pepper - a pinch
- Bay leaf - 2 pcs.
Step by step cooking of vegetable cutlets from potatoes, onions and cabbage:
1. Remove the leaves from the cabbage, wash them under running water and put them in a deep bowl. Pour boiling water over them and put a press on top so that the leaves are soaked and soft. Leave them on for 15-20 minutes.
2. Peel the potatoes, rinse and cut into slices. Place it in a cooking pot, add the peeled onion and bay leaf.
3. Fill with drinking water and place on the stove to cook. After boiling, reduce heat, cover and cook for 20 minutes until tender. Then tip the potatoes onto a sieve and leave all the liquid to glass.
4. Place the meat grinder with a medium wire rack and twist the soaked cabbage leaves. Carefully drain the liquid that will stand out.
5. Next, twist the boiled potatoes and onions.
6. Season the minced meat with salt and ground pepper. Add a raw egg. You can add any spices and spices to your taste.
7. Stir the minced meat until smooth so that the food is evenly distributed.
8. Put the pan on the stove, add vegetable oil and heat well. Take a portion of the dough with a tablespoon and place it on the bottom of the pan. Turn on medium heat and fry the pancakes for about 5-7 minutes until golden brown.
9. Then turn the pancakes over and fry for the same amount of time until a blush is formed. Serve them hot with sour cream or garlic sauce.
See also a video recipe on how to cook vegetable cutlets.
