Do you agree that any diet program must be delicious? And it is right. After all, the constant infringement of oneself in all taste preferences can lead to depression. Today we will talk about vegetable cutlets. This is a healthy and tasty vegetarian dish, which is quite common in the kitchens of many housewives.
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Vegetable cutlets, photo
Vegetable cutlets, recipes
In fact, the number of recipes for preparing this original dish is growing every day. And this is not surprising. Vegetable cutlets are prepared very quickly and do not require special expenses. You can almost always find the basic ingredients for lean cutlets without difficulty in your kitchen. Consider the recipe for the preparation of the most popular versions of this dish.
Steamed vegetable cutlets from peas
Composition of products:
- 500 grams of peas;
- 100 grams of semolina;
- 2 medium onions;
- vegetable oil;
- 3 tablespoons of premium wheat flour;
- spices to taste;
- 2 eggs.
Cooking instruction:
- Boil semolina and peas until tender.
- Thoroughly mix the peas and semolina and mash with a fork until a homogeneous mass is obtained.
- Chop the onion, fry and add to the mixture.
- Add flour, spices, eggs there and mix everything.
- Shape into medium-sized patties and place them carefully in the steamer. Cooking time is approximately 20-30 minutes.
It is best to serve pea cutlets to the table hot with herbs and sour cream. They are fragrant and very tasty. This recipe is also suitable for baking in the oven, and frying in a pan.
Vegetable cutlets in the oven from cauliflower
You will need:
- cauliflower, 1 medium head;
- chicken egg, 1 piece;
- breadcrumbs for breading;
- 2 tablespoons of flour;
- spices.
Recipe:
- Disassemble the cabbage into small inflorescences and boil in salted water until half cooked, let cool.
- Grind the cabbage and add the egg, flour, spices. Mix thoroughly.
- Form cutlets from the resulting mass, rolling each in breadcrumbs.
- Put the cutlets on a baking sheet heated with oil and bake until cooked. Don't forget to flip the patties occasionally on both sides.
Cauliflower vegetable cutlets go well with fresh salads and various white sauces.
Vegetable cutlets in a slow cooker from potatoes and rice
To prepare this dish you will need the following ingredients:
- one multi-glass of rice;
- 3 medium potatoes;
- one medium carrot;
- bulb;
- vegetable oil;
- spices to taste;
- greens;
- 1 egg.
How to cook:
- Pour the washed rice into a multi-cooker pan and pour 5 multi-glasses of water.
- At the same time, place the steam attachment on top of the rice and evenly place the quartered potatoes there.
- Select the "Steam" function and wait until the end of the program (approximately 30 minutes).
- Mash steamed potatoes with a fork and add rice to it, mix everything very carefully.
- With the help of the "Frying" program, saute the onions and carrots until golden brown and combine the frying with the minced meat obtained earlier.
- Add herbs, egg, spices.
- Turn on the "Frying" and when the oil is warm enough, put small cutlets on the multi-cooker pan with a tablespoon.
- Frying time approximately 10 minutes.
Vegetable cutlets made from potatoes and rice are tender and very juicy. Prepare tomato sauce for them to your liking and serve as an independent dish slightly cooled.
Vegetable cutlets, reviews
This wonderful dish has two undeniable advantages - the speed of preparation and low calorie content. Therefore, vegetable cutlets, recipes with photos of which are countless on the World Wide Web, will appeal to everyone who wants to lose weight or reduce the meat content in the diet. But before you start cooking these wonderful goodies, check out a few tips from experienced housewives in this matter:
- To make the cutlets low-fat and delicate in taste, do not exceed the mark of 180 degrees when baking and use parchment paper instead of butter.
- Be sure to wet your hands in cold water when shaping the patties. This will greatly simplify and speed up the cooking process.
- If you use a frying pan for frying, then after the formation of a crust on both sides, cover the cutlets with a lid, add a little water and simmer over low heat. In this case, your dish will be juicy and soft.
vesdoloi.ru
Vegetable cutlets are one of the simplest and most healthy dishes with which you can diversify the diet and children's menu. They also make a great accompaniment to meat dishes. There are a lot of options for such cutlets, they can be made from almost any vegetable.
diet recipe
This low calorie vegetable patty recipe is perfect for those on a diet. These cutlets can be safely given to children.
Products:
- 350 g cabbage (white);
- 1 egg;
- 100 g carrots;
- 120 g of onion;
- if desired, you can add 10 g of any greens.
Time spent: 40 min.
Calorie content in 100 g: 42 kcal.
The egg is boiled, peeled. Carrots and onions are peeled, washed and cut. The egg is also cut into cubes. Put the egg, carrots and onions in a blender and beat until puree.
Also in a blender, but separately from other vegetables, cabbage is chopped (but you can just chop it very finely with a knife so as not to overdo it with chopping).
Cabbage is mixed with the rest of the scrolled vegetables, small patties are molded from the vegetable mass with their hands. Fry them in a pan (it is better to choose dishes with a non-stick coating so as not to use oil) in turn on each side. The stove must be turned on at a low temperature. The readiness of the cutlets is determined by the cabbage - it will become soft.
The dish can be sprinkled with chopped herbs.
Cutlets with cabbage, carrots and semolina
Another recipe for a dish with a low calorie content is cutlets from vegetables and cereals.
Products:
- 200 g of white cabbage leaves;
- 100 g carrots;
- 2 eggs;
- 50 g rast. oils;
- 60 g of semolina;
- 3 g of salt and pepper;
- 3 art. l. breadcrumbs for breading.
Production time: 1 hour
Calories per 100 g: 187 kcal.
Cabbage leaves are washed, cut into thin strips. Carrots are peeled, washed and coarsely grated. They turn on the stove (set the temperature to medium), put a pot of water on it (about 1.5 cups), add oil there, add carrots and cabbage. Close the lid and wait until the cabbage is completely soft. Stir vegetables occasionally. It usually takes 20 minutes before the cabbage is ready.
After the cabbage is ready, semolina is gradually poured into the vegetables, while constantly stirring the liquid with a spoon. The temperature is reduced and boiled for 10-15 minutes.
Cook on low heat for about 10-15 minutes, so that the semolina is completely boiled. After the semolina is ready, the mixture is cooled, eggs are broken into it, salt and pepper are poured. Cutlets are formed and rolled in breadcrumbs.
Then fry in a pan with vegetable oil on each side until a light brown crust is obtained.
Cutlets with rice and vegetables
This recipe is interesting because it uses a harmonious combination of mushrooms and vegetables. Rice makes the dish very satisfying.
Products:
- 100 g canned champignons;
- 1 pc of onion, carrot, zucchini;
- 1 st. rice (white, long or round grains);
- 1 egg;
- 2 tbsp. l. volume. pasta and non-fat sour cream;
- salt to taste.
Time required for cooking: 1 hour.
Calories per 100 g: 89 kcal.
Mushrooms, onions, zucchini are finely chopped. Carrots are also rubbed with a fine grater. Rice is mixed with mushrooms and vegetables, an egg and salt are added, and everything is mixed again. A small amount of water is boiled in a saucepan and balls made of rice and vegetables are lowered into it.
They also put sour cream and tomato paste there, stir the water. Stew cutlets under the lid for 10-15 minutes.
Beet cutlets with carrots
Beets contain many useful substances that are perfectly preserved in cutlets made from it.
Products:
- 2 pcs. beets (take not very large);
- 1 pc. carrots, onions, eggs;
- 2/3 st. crushed crackers;
- 2 cloves of garlic;
- rast. any oil for frying;
- salt and pepper.
Cooking time: 2 hours
Calorie content for 100 g: 90 kcal.
Beets are boiled until tender. Onions and carrots are chopped with a knife or with a grater, garlic is crushed or rubbed finely. Carrots with onions and garlic are fried in oil for 5 minutes. Boiled beets are allowed to cool, skinned and rubbed.
Beets, carrots with onions, eggs, semolina (raw) and salt and pepper are mixed in a bowl. Set aside for 10 minutes, then roll vegetable cutlets from carrots and beets on all sides in breadcrumbs and fry in a pan for 5 minutes on each side.
Vegetable cutlets
The oven retains the beneficial properties of vegetables well, and cutlets cooked in it are less high-calorie.
Products:
- 200 g of cabbage and carrots;
- 300 g potatoes;
- 100 g of onion;
- 70 g of sifted wheat flour;
- 150 g long-grain or round rice;
- 2 cloves of garlic;
- 1 st. l. rast. oils;
- 2 g salt.
Time it takes to cook: 1.5 hours
Calorie content in 100 g: 121 kcal.
Chop onions and carrots, fry a little in oil. Mix onions, carrots, chopped cabbage and coarsely grated raw potatoes. Add rice (not cooked, but washed), then mix.
The mass is mixed, salted and set aside for half an hour. Then cutlets are molded from vegetables with rice, rolled in flour and laid out on a baking sheet, which should be greased before this oil. It takes half an hour to cook cutlets with vegetables in the oven (at 180 degrees).
Read how to cook tender snacks
rolls with shrimp
Try this dish.
Take note of the recipe for juicy cottage cheese with semolina in the oven or in a slow cooker.
The recipe for delicious and juicy squid cutlets can be found here.
Cutlets with zucchini, onion and meat
You can also add more vegetables to meatballs. Then the taste of a familiar dish is revealed in a new way.
Products:
- 450g mixed ground pork and ground beef (not too fatty)
- 1 zucchini;
- 100 g onion
- 1 st. spoon of any rast. oils;
- 1 tbsp decoys.
Cooking time: 1 hour
Calorie content for 100 g: 200 kcal.
Wash the zucchini, cut off the peel, rub on a grater (previously removing large seeds). Onions are chopped in a blender or meat grinder. Zucchini, semolina (raw), salt, onion are mixed with minced meat. They mold meat cutlets with vegetables and fry them for 5-7 minutes with vegetable oil, turning them over to the other side in the middle of the process.
Making Delicious Steam Balls
Steamed vegetables are very tender and retain more useful properties than when fried. Yes, and the meat will not be so heavy on the stomach. Therefore, we suggest you cook chicken cutlets with steamed vegetables.
Products:
- 500 g chicken fillet;
- 2 pcs. bulbs and zucchini;
- 0.5 pcs. sweet pepper;
- 1 egg;
- 4 stalks of green onions.
Time to make cutlets: 1 hour.
Calorie content for 100 g: 90.5 kcal.
Onions, zucchini, peppers are peeled and cut into small cubes. Green onions are also finely chopped. The meat is mixed with onions in a blender. Then combined with the rest of the products (the egg is added raw). Balls are rolled from the resulting minced meat and placed on the grate of a multicooker or double boiler. The cooking time depends on the model of the machine. Usually it does not exceed 40 minutes.
Vegetable cutlets are easy to prepare, and there should not be any difficulties in their manufacture. All products that are used in the preparation of this dish must be fresh, not spoiled. Vegetables should be thoroughly washed and, if necessary, peeled.
To make it easier to roll balls of minced vegetable, and so that they do not stick to their hands, housewives usually moisten them with cold water. Cutlets that are too large can fall apart during frying or boiling, so it is better to make them medium.
The crispy crust makes the cutlets more beautiful. To make it appear, you need to roll them in breadcrumbs, semolina. Flour is suitable for these purposes when baking a dish in the oven.
Interesting flavor combinations can be achieved using fresh herbs when cooking cutlets. Do not be afraid to try a variety of combinations of vegetables to get a new interesting dish. For cutlets, in addition to those already indicated in the above recipes, you can use vegetables such as turnips, broccoli, cauliflower, pumpkin and many others.
When serving, you can decorate vegetable cutlets with herbs, serve them with sour cream, yogurt, nut or mustard sauces.
NoteFood.ru
soy cutlets
Appetizing soy cutlets will satisfy your stomach just as well as meat cutlets!
Bean cutlets
Gorgeous meatless cutlets that can be served on holidays.
Pumpkin cutlets
A very healthy and easy to prepare recipe for pumpkin cutlets!
Mushroom cutlets 
Juicy, tender and very appetizing! Treat your family to delicious treats!
Draniki Mix 
These pancakes made from potatoes, eggplant, paprika and onions will conquer everyone!
Nut cutlets
If you do not like meat, then these nut cutlets are just for you!
Chickpea cutlets
Delicious vegetarian chickpea cutlets - just a fairy tale!
1000.menu
Vegetable cutlets are really tasty if cooked correctly. The main thing is to know the recipes and the secrets of their preparation.
What is the use of such food?
Vegetable cutlets can be prepared not only for those who are on a strict diet. This dish should be on the menu of all people who are trying to stick to a healthy diet. It is also advisable to eat diet cutlets for people with various chronic diseases - this is a healthy and light food that gives the body vitamins and does not require a lot of energy for digestion.
In addition, the preparation of this food does not take too much time and does not require expensive products.
You can change the recipe to your taste, using rice or semolina instead of buckwheat, and water instead of milk. Also, various spices, garlic and onions can be added to food. And ready-made food can be served with a variety of spicy or delicate sauces that emphasize the special taste of cutlets.
How to cook carrot cutlets?
The main secret of a delicious dish is the taste of carrots, and not the method of preparation.
There are a few tips to help you choose juicy, tasty carrots that will make a very tasty dish:
- it should be strong, smooth, without bends and depressions;
- the tops should be small - this means that the core of the root crop is also small;
- choose a medium-sized carrot - it has absorbed less nitrates than a large one;
- a root crop with spots and cracks cannot be tasty;
- growths on a carrot mean that it has absorbed a lot of harmful substances.
For cooking, it is better to choose light orange carrots. To make the taste of the dish richer, the root crop should be peeled and grated not before cooking, but in a few hours.
Many people think that food tastes better if it is cooked from boiled carrots. You can change the carrot diet recipes below to your taste: vary the amount of salt and spices, changing flour to semolina, adding additional ingredients. Only by experimenting, you can find the perfect recipe for carrot cutlets for your family.
Recipe for carrot diet cutlets
You should take a pound of carrots, 50 ml of milk, two tablespoons of semolina, 1 egg and a little breadcrumbs. First you need to grate the carrot, then put it in a saucepan, pour milk and steam for 10 minutes. Then carefully pour in the semolina and mix. Then cover the saucepan with a lid, and sweat the carrots with grits for about 5 minutes. Then add the egg and salt to the mixture, mix and blind the cutlets, which should be dipped in breadcrumbs.
Recipe with flour
Grate a pound of peeled carrots on a coarse grater, mix with three eggs and salt. Add flour so that the mass becomes thick, like regular minced meat.
With cottage cheese and milk
A pound of carrots needs to be cut into strips, this mass is placed in a saucepan and 100 ml of milk is poured.
Then the mixture should be stewed for about half an hour, after which it should be mixed with half a glass of semolina, and let stand for another 10 minutes.
When the mass has cooled, you need to add one egg to it, mix and form cutlets, with a notch in the middle. At the same time, you need to mix 100 g of cottage cheese with one egg and three tablespoons of sugar. The curd mass is placed in the recesses of the cutlets, after which the dish must be fried in butter.
With zucchini and flour
Grate two hundred grams of carrots and six hundred grams of zucchini. Finely chop a little parsley and onion, and mix with vegetables. Add two eggs and two tablespoons of flour to the mass. After that, form balls, and cook the dish.
How to cook cabbage cutlets?
Cabbage cutlets are a delicious, mouth-watering dish that is easy to prepare. This dish can be used both as a main dish and as a side dish.
When choosing cabbage, be careful and follow our advice:
- take small heads of cabbage - so all the cabbage will go into action, and will not be ventilated in the refrigerator;
- do not take a vegetable whose leaves are clearly cut - it means that it is stale and tasteless;
- the base of the vegetable should not have a yellow or gray tint;
- cabbage leaves should be hard, resilient;
- there should be no black or brown, yellow spots on the vegetable.
Don't worry that tough cabbage leaves will be hard to chew. Just after slicing, carefully remember the cabbage with both hands. From cabbage leaves, you can cook simple or carrot-cabbage dishes. Also, this vegetable goes well with zucchini, eggplant, squash.
Cutlets from carrots and cabbage
Two hundred grams of carrots need to be grated on a coarse grater, finely chopped cabbage.
Mix the vegetables in a saucepan, pour 100 ml of cream and simmer for half an hour, stirring occasionally.
Then add two eggs to the mixture and add semolina so that the mass becomes thick, salt. Cutlets can begin to form when the mixture cools down a bit and swells.
Diet cutlets from cabbage
A pound of cabbage should be finely chopped, put in a saucepan, add two tablespoons of vegetable oil, and simmer a little over low heat. You do not need to add water - cabbage will give a lot of juice, and it will be tastier. After 25 minutes, add two tablespoons of semolina to the pan, add 100 ml of water and mix. After 10 minutes, add salt, and let the mixture cool. Then form patties, dip them in breadcrumbs and fry.
Recipe for cabbage diet cutlets
Half a kilo of cabbage should be finely chopped and stewed in vegetable oil. Then mix the cabbage with three tablespoons of buckwheat and an egg, salt and squeeze the juice of two garlic cloves into the mixture. Form balls from the mixture, and fry until appetizing crust over low heat. This food can be served with mushroom, sour cream, cheese sauce.
Cutlets in chicken broth
Half a kilo of cabbage must be washed and cut. Pour 100 ml of chicken broth and 500 ml of milk into a saucepan, salt. In this liquid, cabbage must be boiled until soft, after which a spoonful of semolina should be poured into the pan and boiled for another 10 minutes. In the resulting mass, add two eggs, spices. From the mass you need to fashion balls and roll them in breading.
With tomato paste and herbs
Grind a pound of cabbage in a blender, and then stew with a spoonful of tomato paste for about 10 minutes. Then add two chopped zucchini to the pan and simmer until tender. While the vegetables are cooking, cook a glass of rice until sticky, then mix with vegetables, add two eggs. Shape the mixture into balls.
How to cook buckwheat cutlets?
From vegetables, diet cutlets are delicious, but they are low in protein. Therefore, it is advisable to cook dishes from buckwheat, mixing porridge with fish, vegetables, meat. The lowest calorie will be vegetable cutlets with buckwheat.
They have a pleasant taste, crispy crust and amazing aroma. And what is important when dieting, this food provides the necessary substances for hair, nails and skin. Therefore, your appearance will not deteriorate at all due to a dietary diet.
Buckwheat diet cutlets
First you need to cook buckwheat to get about two glasses. You should also grate three raw potatoes and one carrot. Mix porridge with grated vegetables, salt the mixture, add dill and parsley to it. Form the mixture into balls and fry the buckwheat cutlets in vegetable oil until crispy.
With carrots and onions
Chop one large onion and one carrot and fry in vegetable oil. Mix two cups of boiled buckwheat with vegetables, break one egg into the mixture, salt. Form into balls and fry until crispy.
As you can see, diet food is a delicious, varied diet. It is very easy to prepare mouth-watering food, and, importantly, unusual side dishes are very inexpensive.
Steamed vegetable cutlets I cooked for myself and my daughter-in-law, our men prefer dishes that contain meat, so they did not take part in the process of treating. Today we decided to enjoy a dish where there is no fat, that is, dietary. To prepare these delicious meatballs you need a steamer. I have a separate steamer, but I wanted to try the "Steam" function in a slow cooker. To your liking vegetable cutlets reminiscent of potato pancakes, as the recipe is dominated by potatoes, but only boiled. Raw vegetable mince is very tender, but don't let that bother you. During cooking, cutlets will not lose their shape, I would say, on the contrary, they will become denser. Sour cream goes well with this dish. This is such a delicious and healthy dish. And my multicooker passed the test for five plus.
For cooking steamed vegetable cutlets we will need:
- 2 large potatoes
- 1 carrot
- 1/2 small cabbage
- 1 apple
- 1 small onion
- Bell pepper and tomato optional
- 5-6 tbsp flour
- Salt, pepper to taste
- Curry
- Sour cream
Chop all vegetables can be rubbed on a grater).
Add salt, pepper, curry.
Add flour and mix well.
It turns out here is such a minced vegetable.
We are preparing a steamer. Pour water into the multicooker bowl (approximately 0.5 liters).
We put a special pallet on top of the bowl.
We form balls from minced vegetables and put them in a pan.
Close the lid of the multicooker, set the program "FOR A STEAM" for 25 minutes.
After a beep, open the lid.
These are such delicious meatballs.
We take out vegetable cutlets on a plate, decorate with greens.
Pour the dish with sour cream and enjoy. Very tasty, very useful!
BON APPETIT!
Steamed vegetable cutlets were prepared by Illaria, and she really liked them. She cooked them in a double boiler, by the way, I have the same Tefal model, and I am very pleased with it. The patties turned out just wonderful, very tasty and appetizing. Many thanks to Illaria for taking the time not only to write a nice comment, but also to send a photo!
During Lent, this recipe is popular, which makes me very happy! My reader iriska cooked very tasty steamed vegetable cutlets with some boiled buckwheat porridge. Great idea, I'll definitely try it too! Thank you for the wonderful photo, which I will publish with pleasure!
And here is the first photo report of steamed vegetable cutlets from Maxim, which prepares them during Lent. Very appetizing cutlets turned out from this hostess, and the serving is 5+. I am very glad that Maxim trusted the recipe and she really liked the dish. And I really like the photos of delicious and healthy meatballs. Thank you for your hard work!
Steamed vegetable cutlets are healthy and tasty food, not only for children, but also for adults. You can adjust the ratio of vegetables in the recipe to your liking. In principle, the composition of vegetable cutlets can be varied and selected to suit your taste. Eat vegetable cutlets preferably immediately after cooking - with sour cream or other sauce.
To prepare steamed vegetable cutlets, take the following ingredients.
Rinse and peel all vegetables indicated in the recipe. Cut into small pieces. Fill with hot water and send to the fire. Cook until soft over low heat, after boiling - about 10-15 minutes.
Throw the boiled vegetables in a colander, let the excess water drain and cool.
Grind with an immersion blender.
Add chopped garlic, chicken egg, spices, semolina. Stir until smooth.
Add grated hard cheese, chopped green onions to the vegetable mass. Stir. Leave on for 20-30 minutes.
Cutlets can be formed with wet hands or with a round cookie cutter. Place on a steam rack or ovenproof dish. To steam vegetable cutlets, use a double boiler or a multicooker with a steamer function. Place the dish with the preparations on the steam grate. Close the lid tightly. Run the "steamer/vegetables" program for 7 minutes. If you have a different technique, do everything according to the instructions.
How to cook delicious meatballs
The best recipe for cooking vegetable cutlets. Subtleties and secrets of cooking. How to choose the right ingredients for a dish. What to serve with vegetable cutlets
55 min
120 kcal
5/5 (2)
Everyone tries to take care of their health, and many people know that good health begins with proper and wholesome nutrition. In order for you to always feel at your best and never have health problems, I want to tell you about very useful recipes that will definitely help you!
These simple recipes are not the type for which you need to look for rare products and throw out huge sums of money for this. Today you will learn how to cook steamed vegetable cutlets in no time thanks to the following step-by-step recipe.
Such steam cutlets are not only healthy, they are also very tasty and satisfying. I will also tell you how to cook the same cutlets step by step, but not steamed, but in the oven. So, let's start the cooking process!
Steamed vegetable cutlets
Kitchen appliances: cutting board; knife; containers for ingredients; grater; double boiler; pot.
Required Ingredients
How to choose the ingredients for the dish?
For diet vegetable cutlets, you definitely need the best vegetables. They must be of high quality, fresh and contain a minimum amount of nitrates and other harmful elements.
In order to get rid of nitrates, I advise you to simply soak your vegetable ingredients in salted water. This will allow you to remove a lot of nitrates from vegetables and make them less harmful and much more useful!
- Prepare the containers for the ingredients, rinse the carrots, peel them and grate them on a clean grater. After you grate the carrot, you need to squeeze it out. This must be done in order to get rid of unnecessary and excess carrot juice.
- It's beetroot's turn. With it, you need to do the same actions that we did with carrots. Thoroughly wash the beets, and then rub them and squeeze out excess juice from them.
- Take a clean cutting board, a knife and an onion. Rinse it under running water and clean. Now cut it on the board. You need to cut into small cubes.
- Prepare a deep bowl for mixing the ingredients. Mix alternately carrots, beets and onions. Stir the ingredients.
- After mixing the ingredients, add semolina to them and mix thoroughly again.
- Prepare the potatoes, but don't peel them. You need to boil it in a peel, cool and peel. Take a grater and grate potatoes. Add to the rest of the ingredients and stir.
- Salt to your taste and add whatever spices you like best.
- Stir and add sesame seeds. Mix and form patties with your hands.
- Open the steamer and place the cutlets in its bowl. Set the time to 30 minutes. After twenty-five minutes, you can get ready-made cutlets! Enjoy your meal.
Recipe for vegetable cutlets in the oven with a photo
Time for preparing: 40 minutes.
Servings: 4.
Kitchen appliances: oven chamber; baking sheet, grater; containers for ingredients.
Required Ingredients
- Zucchini - 1 pc.
- Potato - 2 pcs.
- Tomato - 1 pc.
- Onion - 1 pc.
- Chicken eggs - 1 pc.
- Vegetable oil - 40-50 ml.
- Flour - 3 tablespoons.
- Salt and spices - to your taste.
Cooking sequence
- Prepare the grater for further action. Wash it and grate potatoes, zucchini, tomato on it. Remember to peel and wash all vegetables.
- Cut the peeled and washed onion into half rings.
- Mix all the vegetables in a deep bowl, salt and pepper to your taste.
- Add one chicken egg to the vegetable mixture and mix well. Now you should add flour and mix it all thoroughly.
- Start forming patties from the vegetable mixture.
- Lubricate the baking sheet with vegetable oil and put future cutlets on it.
- Preheat the oven to two hundred degrees Celsius and send your future cutlets into it. Bake the cutlets for about ten minutes on each side until golden brown in the structure of the vegetable cutlets.
Video recipe for cooking vegetable cutlets
I advise you to watch one very informative video that will tell you how to cook homemade vegetable cutlets very quickly. In this video you can find everything you need to prepare such a dietary and delicious dish at home.
What to serve with vegetable cutlets?
I advise you to serve vegetable cutlets with sauces, sour cream and other additions to the main course. But if your cutlets were created not as a main dish, but as an addition to it, then you can safely serve them with cereals, mashed potatoes, soups and other liquid and not only products.
Possible options for cooking and filling cutlets
Cutlets themselves are interesting in that they can be prepared in many ways. This means that under any conditions and circumstances you can cook very tasty cutlets, the recipe of which is in your arsenal.
Cutlets can be cooked in the oven, which will preserve all the beneficial trace elements of all ingredients. Also a very popular cooking method is frying cutlets in a pan. This is the fastest way to cook this dish.
You can cook your favorite sauce and slightly stew almost ready cutlets in it - you will get a new dish: tasty and healthy vegetable meatballs.
You can also cook cutlets in a slow cooker, and when using a double boiler. In general, you can cook cutlets, how and where you want!
As for stuffing cutlets, you can use a wide variety of ingredients.
You can even cook. This makes the taste of the dish special and unique.
I advise you to cook cutlets, which will allow you to get a lot of pleasure and as many useful trace elements! If you have enough ground beef, then you can effortlessly experiment and try to cook