Vegetable cutlets are a very controversial dish for many people. The thing is that cutlets most people are used to perceive as a meat dish. So when we are offered cutlets made of zucchini, cabbage or carrots – it looks a little wrong.
But, for people who are fasting or do not eat meat on their own outlook vegetable cutlets are considered a good alternative. This dish can diversify the diet, if it is properly combined with other viands. And it is not necessary to make cutlets of vegetables lean. You can add an egg to them, so the dish will be more nourishing.
Let’s tell you how to cook zucchini cutlets
.
Ingredients for zucchini cutlets:
- rice – 100 g;
- salt – tsp;
- zucchini – 2 pcs;
- onion – pcs.;
- eggs – 2 pcs;
- ground red sweet pepper – 1/2 tsp;
- red hot pepper – 1/2 tsp;
- flour – 20 g.
Preparation of zucchini cutlets:
Rinse rice thoroughly in water. Remove the stalks from the zucchini, grate them on a coarse grater
. Pour salt to the zucchini mixture, stir and leave for 15 minutes.
Cut a small diced onion
.
In a frying pan with vegetable oil fry onions until golden. Boil the rice in salted water until tender.
Squeeze the zucchini from excess liquid and mix in a bowl with the
boiled
rice and fried onions. Crack eggs, ground red sweet pepper and red hot pepper into a bowl.
Add flour to the mixture and thoroughly mix all the components until homogeneous.
Form small cutlets from the vegetable mass.
In a frying pan in vegetable oil fry the cutlets until golden on both sides.
These vegetable cutlets can be served with a sauce of sour cream and garlic.
Zucchini in the recipe is replaced by regular zucchini.
