Cutlets can be cooked by almost every cook in Europe and CIS countries. Not only that, but even the inhabitants of Asia willingly enjoy a variety of cutlets.
By the way
,
meatless cutlets can be tasty despite many prejudices
.
We’re talking specifically about vegetable cutlets, not soy-based meat substitutes. When properly cooked, potato, cabbage, onion cutlets are useful for the body.
Vegetable cutlets are popular not only with vegetarians, but also with religious people, because during Lent meat can not be eaten.
Let’s show how you can cook potato cutlets
.
Ingredients for potato cutlets:
- Potatoes – 350 g;
- Buckwheat – 100 g;
- Onion – 100 g;
- Carrots -100 g;
- Salt – ½ tsp;
- Paprika;
- Seasoning;
- Ground black pepper;
- Dried garlic;
- Flour – 2 tbsp.
Preparation of potato cutlets:
Boil potatoes in a jacket, as well as buckwheat. Cut onions into small cubes, grate carrots on a coarse grater
. In a frying pan in vegetable oil fry onions until golden, add carrots to it. Grate peeled boiled potatoes on a coarse grater
. Add buckwheat and fried vegetables to the potato mass. Pour salt, paprika, seasoning for vegetables, ground black pepper and dried garlic into the minced meat, mix.
Pour a spoonful of flour into the same place, knead the mass for cutlets
.
In a separate bowl pour the flour, roll the formed small cutlets in it.
Heat vegetable oil in a frying pan, put the cutlets. Fry the cutlets on medium heat on both sides.
Let the oil drip off the cutlets on a paper towel. The dish can be served separately or together with garnish in the form of pasta, salad.
