In some cases, you really want to cook cutlets. But, defrosting meat is a long process. Going to the store for meat is also quite a pain.
Replace meat cutlets will turn out to be vegetable cutlets. They do not need to defrost. As a rule, at the end of summer in every house there are zucchini or zucchini.
From this vegetable it will be possible to make cutlets no worse than meat ones. The main thing is to know the right recipe for cooking vegetable cutlets.
One of these ways of cooking we want to share.
Ingredients for zucchini cutlets:
- rice – 160 g;
- salt – ½ tsp;
- zucchini – 2 pcs;
- onion – pcs.;
- egg – pcs;
- red sweet ground pepper – ½ tsp;
- red hot pepper – ½ tsp;
- flour – 20 g.
Preparation of zucchini cutlets:
Thoroughly rinse the rice several times, put it in a saucepan. Salt the rice to taste, pour water over it and cook until ready.
Remove the stalks and skin from the zucchini, grate it on a coarse grater
.
Cut onions into small cubes. Break eggs into rice, put onions and squeezed from excess liquid zucchini mass.
Pour to the total mass of red sweet ground pepper, red hot pepper, mix with hands. Pour the flour into the mixture, mix by hand.
Heat vegetable oil in a frying pan, using a tablespoon place portions of the rice mixture on the surface.
Fry the cutlets on medium heat until golden on both sides.
Serve the cutlets with Greek yogurt or sour cream. You should also add garlic to the sauce, so the cutlets themselves will have a rich flavor.
