Cutlets have become an essential part of dinner for many. The tradition of eating cutlets for lunch and dinner came from the Soviet Union. In the past, cutlets were compulsory in the canteens of various enterprises. Accordingly, every worker could afford to eat cutlets.
However, after some time, cutlets in canteens began to spoil. Bread and rice became a lot, but there is not enough minced meat in the dish. Therefore, the demand for cutlets in canteens dropped. Later, the concept of canteens at enterprises also went away.
Now cutlets are mostly cooked either at home or bought in stores. In addition to the usual meat ones, you can make budget vegetable ones. They can be cooked every day.
Ingredients for vegetable cutlets:
- Potatoes – 280 g;
- Cabbage – 230 g;
- Onion – 90 g;
- Egg – 4 pcs;
- Salt – ½ tsp;
- Powdered breadcrumbs.
Preparation of vegetable cutlets:
Boil the potatoes in the jacket until tender. Dice the onion into small cubes.
Put cabbage in a separate bowl and rinse thoroughly. In a frying pan in vegetable oil fry lightly onions.
Put the onions in a separate bowl.
Fry cabbage until soft in the pan. Cool the vegetables and mix the onion and cabbage. Peel potatoes and grate them on a coarse grater
. Add potatoes to vegetables, break a couple of eggs into the mixture, salt and pepper.
Stir all the ingredients until homogeneous
. Break eggs separately in a bowl. Dip the cutlet portion into the eggs and then into breadcrumbs. Fry cutlets on both sides in a skillet in vegetable oil.
If the vegetable mince turns out to be liquid, add a tablespoon of breadcrumbs to the mixture.
Serve vegetable cutlets with sour cream and garlic.
