Cutlets - this is a familiar dish that is familiar to everyone and everywhere since childhood. It is noteworthy that in Europe, under the cutlet is meant a thin piece of meat on the bone, and not fried meat tortilla as in Russia. Each mistress has her own recipe for meatballs. As a rule, cutlets are a meat dish. They are prepared from minced meat, fish, poultry with various additives (bread, potatoes, etc.).
The spread of the principles of proper nutrition, the influence of mass sports and fitness has made changes in the preparation of cutlets. Now the housewives are trying to use healthier recipes, in addition, the dishes are more diverse.
More and more vegetables are replacing meat ingredients in the preparation of various dishes, which brings variety and benefits.
No less tasty are vegetable patties. The recipe for their preparation is not difficult, and the mixing of minced meat occurs in the same way as in the preparation of meat cutlets. The difference is the use of other components.
How to cook pumpkin vegetable patties? The recipe is simple. Ingredients: pumpkin itself (about one and a half kilograms), spices (salt, pepper), sugar, semolina, vegetable oil and eggs.
First you need to peel the pumpkin from the peel and the insides, and cut the flesh into pieces so that it is convenient to twist in a meat grinder or rub on a coarse grater. After chopping the pumpkin, add two eggs (three can be) to the same container, half a glass of semolina, two to three tablespoons of vegetable oil and spices to taste. Mix everything thoroughly. Stuffing for pumpkin cutlets is ready. Form the cutlets of the desired size, put gently in a pan and fry on both sides until golden brown. Serve such cutlets with sour cream.
In order to prepare potato vegetable patties, the recipe can be used both in Belarusian and in Yasnaya Polyana. Their recipe is similar, only in the second case, the composition includes butter.
For the preparation of potato cutlets in Belarusian you will need: potatoes, eggs, flour, onions and breadcrumbs. Stuffing is mixed with several potatoes, grated or twisted through a meat grinder. Onions are added to the potatoes, finely chopped or twisted in a meat grinder. It is best to twist potatoes and onions together. Eggs (usually two), flour are added to the resulting potato forcemeat so that “stickiness” appears and the patties do not fall apart in the pan during the frying process. Spices (salt and pepper) are added to taste. Before you put the formed patty in the pan, you must roll it in breadcrumbs. Fry it on both sides until cooked. Serve such cutlets can be with creamy sauce or just with sour cream and herbs.
Any housewife can come up with their own vegetable patties. The recipe for such a dish is quite simple: the main point is the mixing of minced meat. It must be remembered that the forcemeat must be sufficiently dense and sticky to get neat cutlets.
Lenten vegetable patties are a great option for those who fast, as well as for those who adhere to the principles of diet. Products of animal origin, such as eggs, butter, etc., are not added to these cutlets. For the rest, the cooking process is the same as for simple vegetable cutlets.
A few recipes for cooking vegetable cutlets described above will help you diversify the menu and make it even more useful. Moreover, vegetable cutlets can be prepared from almost all vegetables growing in the garden. In the harvest season, you can treat yourself to such patties from freshly picked vegetables.