Vegetable Cutlets
Whip up delicious, veggie-packed cutlets that are crispy on the outside and tender inside, perfect for a meatless meal.
- Time
- 40 min active · 80 min total
- Yield
- 4 servings
- Steps
- 6
Ingredients
- White cabbage 445 g
- Carrot 40 g
- Zucchini 100 g
- Semolina 25 g
- Bread flour 120 g
- Baking powder 5 g
- Chicken egg 2 pcs
- Sour cream 25% fat 1.5 tbsp
- Garlic 2 clove
- Parsley 30 g
- Olive oil 51 ml
- Salt to taste
- Ground black pepper to taste
For serving
- White bread optional
Directions
Step 1
Wash and dry the vegetables, eggs, and herbs thoroughly. Peel the carrot, zucchini, and garlic. Prepare a grater and a skillet for frying.
Step 2
Finely shred the cabbage. Grate the carrot and zucchini. Transfer the vegetables to a bowl, salt, and squeeze well with your hands. Leave for 30 minutes.
Step 3
In a small container, mix the semolina, flour, baking powder, and pepper. In a separate bowl, whisk the eggs and sour cream.
Step 4
Squeeze the juice from the vegetables and add them to the bowl with sour cream. Add the dry ingredients. Mince the garlic and herbs. Add to the bowl, mix, and leave for 10 minutes.
Step 5
Heat the skillet with olive oil. Using a spoon, place the vegetable mixture onto it and form cutlets. Fry them on each side until golden brown.
Step 6
Serve the finished vegetable cutlets with slices of white bread.
TipSour cream, garlic or cheese sauce, and tomato ketchup go perfectly with vegetable cutlets.
