Carrot pumpkin cutlets in the oven. Vegetarian carrot and pumpkin cutlets

How to cook pumpkin cutlets with minced meat

In this version, semolina will add fluffiness to the products, the pumpkin will be filled with vitamins, and the minced meat will make the cutlets filling.

Products:

• semolina – 80 g;
• minced meat – 230 g;
• milk – 220 ml;
• salt;
• onion – 130 g;
• vegetable oil;
• egg – 2 pcs.;
• breadcrumbs;
• pumpkin - 750 g pulp.

You can use any minced meat, but preferably mixed from several types of meat.

What to do:

1. Using a medium grater, grind the pumpkin pulp. Heat vegetable oil in a saucepan and add pumpkin shavings.
2. When the vegetable becomes soft and turns into porridge, add milk. Add salt.
3. Without ceasing to stir, add semolina. The mass should thicken. Remove from heat and cool.
4. Pour oil into a clean saucepan and add chopped onion. Fry until transparent.
5. Add minced meat. Fry over medium heat, stirring constantly so that the mass does not turn into one lump. If lumps form, crush them with a fork. Cool.
6. Beat the eggs into the pumpkin mixture. Add salt and mix well.
7. Use a spoon to scoop out the pumpkin puree. Place on your hand and press lightly. Place some minced meat in the center and form a patty with the filling.
8. Roll in breadcrumbs. Heat the oil in a frying pan. Lay out the blanks. Fry on each side for 4 minutes. You cannot cover it with a lid.

Simple and delicious recipe

Bright-looking and delicious pumpkin cutlets will decorate the table and delight your household. Even a beginner can handle the recipe.

Ingredients:

• Pumpkin;
• Egg;
• Onions, head of garlic;
• Spices (salt, pepper);
• Flour;
• Oil;
• Fresh herbs (onion, parsley, dill);
• Breadcrumbs.

Cooking instructions:

Preparation. You will need 0.5 kg of pumpkin. Cut the vegetable in half, remove the seeds. Peel and cut into medium pieces. Pumpkin is crushed using a blender, grater or meat grinder. If there is a lot of juice in the grated vegetable, you can remove it with a spoon; Peel the potatoes and onions. Grind the ingredients separately in a blender or on a fine grater. Place the onions and potatoes in a bowl and mix thoroughly; Place the grated pumpkin, a lot of potatoes and onions in one bowl. Add pepper, salt. Mix the ingredients and leave for 10 minutes. It is necessary for the vegetables to release their juice. Squeeze the mixture a little so that it is slightly moist; Add garlic, grated in a blender, chopped fresh herbs (onion, dill, parsley) to the bowl with chopped vegetables, mix everything. Let the vegetable mixture sit for a bit, 5 minutes will be enough. Then add a little flour to make it easier to form pumpkin cutlets; Take a tablespoon of pumpkin mince, form a cutlet, sprinkle with breading

Carefully place the resulting cutlets into a preheated frying pan. Fry until the crust appears golden brown;

You can prepare the cutlets by lightly frying them in vegetable oil, then baking them in the oven. Thus, they turn out more juicy and retain the beneficial properties of pumpkin. Bake for 30 minutes, set the oven temperature to 200 degrees.

You should get about 15 small pumpkin cutlets. The finished dish can be decorated with the remaining herbs. Serve with sour cream sauce.

Watch this video on YouTube

Beet-potato cutlets from Mirage

• 1 medium beet
• 2 small potatoes
• 1 medium onion
• 1 heaped tablespoon of flour
• salt to taste
• vegetable oil for frying
• spices as desired
• breadcrumbs

I boiled the beets in their skins and poured cold water over them immediately after cooking. Boil potatoes (peeled) in salted water. Finely chopped the onion and fried it in vegetable oil. Warm beets (peel) and grate potatoes: large potatoes, fine beets. Add onion, salt to taste, spices if you want (I added a little coriander), flour. Mix well. Formed small round cutlets and rolled in breadcrumbs. Fry on both sides over medium heat. Turn over and remove carefully - tender. For cutlets - sour cream. I love beets very much, so I’m pleased with the taste. It goes great with fried onions and potatoes.

Brief recipe: lean carrot cutlets

1. Boil carrots in their skins (in their skins) in boiling water for 15-20 minutes until soft (depending on size).
2. Drain the water, cool the root vegetables, peel them and grate them on a fine grater.
3. Finely chop the greens and add to the carrots, salt and pepper to taste.
4. Pour in flour (chickpea or other) or semolina, first half, mix and, if necessary, bring to a viscous consistency, adding more.
5. Mix the carrot dough thoroughly and form it into cutlets of the desired shape.
6. Pour semolina or bran into a plate (I use oatmeal) and roll the carrot cutlets on all sides.
7. Heat the frying pan over medium heat, adding a little oil (or not adding it if it is non-stick) or oven to 220 degrees.
8. Place the cutlets in the pan and fry covered for 4 minutes, then turn over and fry without it for another 4 minutes.
9. If you are preparing diet cutlets in the oven, cover a baking sheet with foil, place the cutlets and place in the oven for about 20 minutes until golden brown, making sure they do not burn, since all ovens are different. You can turn on the grill for the last 5 minutes.
10. Can be cooked in a steamer for 15 minutes.
11. Now you know how to make carrot cutlets, remove from heat, remove from oven or steamer and serve.

The recipe for carrot cutlets, as you can see, is very simple. They pair wonderfully with Vegan Lenten Mayonnaise, which I highly recommend trying too! Very tasty!

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How to cook carrot cutlets?

Lenten carrot cutlets are a bright, tender and aromatic dish. Many who have tried them add them to their regular diet, and not just to the Lenten menu. The recommendations below will allow you to prepare food quickly and without hassle.

1. Carrots for cutlets can be chopped on a fine or medium grater or use a food processor.
2. Carrots for cutlets can be used raw or taken as a boiled vegetable.
3. Since eggs are not used during cooking, semolina is added. After swelling, it holds the minced meat together and the products do not fall apart.
4. Lenten carrot cutlets can be prepared both salty and sweet with the addition of nuts, various dried fruits and sugar.
5. Lenten carrot cutlets are served hot or cold.

Carrot cutlets with semolina - recipe

Carrot cutlets with semolina are an excellent solution for a Lenten table. To prevent the products from becoming overcooked during frying, they need to be thoroughly breaded in breadcrumbs. In addition, it is better to start forming the blanks only after the mass has cooled, and it is preferable to make them small.

• carrots – 500 g;
• onions – 2 pcs.;
• water – 3 tbsp. spoons;
• semolina – 60 g;
• refined oil – 50 ml;
• breadcrumbs - 6 tbsp. spoon;
• garlic – 2 cloves;
• paprika – 1 teaspoon;
• ground black pepper - a pinch;
• salt.

1. The onion is chopped, sautéed, salted and peppered.
2. The carrots are chopped on a fine grater, mixed with onions, semolina and water are added.
3. The resulting mass is simmered, stirring, for 7 minutes.
4. Add chopped garlic, form cutlets, roll them in breadcrumbs and fry them in oil on both sides.

Boiled carrot cutlets

Cutlets with carrots and onions can be served as a separate dish or as an addition to side dishes of porridge or potatoes. If you want the mass for the cutlets to be more homogeneous, you can first chop the pre-fried onion in a blender, and then add the resulting pulp to the minced meat.

• boiled carrots – 1 kg;
• sugar – 1 teaspoon;
• semolina, flour - 2.5 tbsp. spoons;
• salt – ½ teaspoon;
• onion – 1 pc.;
• breadcrumbs.

1. Boiled carrots are grated, mixed with salt, sugar, flour, semolina and sautéed onions.
2. Let the mixture sit for 20 minutes.
3. Form carrot cutlets without eggs, roll them in breadcrumbs and fry in oil.

Beet and carrot cutlets

Beetroot and carrot cutlets are a dish that is easy to prepare, very tasty and healthy. Vegetables can be simply boiled first, or baked. With the second option, more vitamins will be retained in the products. Cutlets can be prepared in different ways: baked in the oven, fried or steamed.

• beets – 200 g;
• carrots – 200 g;
• semolina – 100 g;
• garlic – 2 cloves;
• half a bunch of greens;
• salt pepper.

1. The beets are wrapped in foil and baked at 200 degrees for 1.5 hours.
2. Do the same with carrots.
3. The greens are finely chopped, and the garlic is passed through a press.
4. Combine the ingredients, add semolina, salt, pepper and mix.
5. With wet hands, form lean beet-carrot cutlets, place on a baking sheet and bake at 200 degrees for 10 minutes.

Vegetarian pumpkin cutlets with semolina, prepared step by step

1. Peel the pumpkin and grate it.
2. Place the grated pumpkin in a heated frying pan with sunflower oil and simmer. When the pumpkin is ready, add salt, add water (if you are strictly fasting) or milk, bring the mixture to a boil and add semolina. Stir until the mixture thickens. Place in a bowl and let cool.
3. While the stewed pumpkin and semolina are cooling, chop the onion as finely as possible and saute it in a hot frying pan with oil for about 3 minutes.
4. Add sautéed onions and a little black pepper to the cooled pumpkin and semolina. Stir and form cutlets. Roll each cutlet in breadcrumbs and fry in a hot frying pan with sunflower oil. To remove excess fat, first place the finished cutlets on a paper towel and then transfer them to a serving bowl.

Eat for your health! And now I want to share a recipe for meat cutlets with pumpkin. They are very easy to prepare. With pumpkin, the cutlets turn out even more tender and healthier.

Option with potatoes

To make the dish more filling, add some potatoes. The function of the “gluing” element in this recipe is performed by starch and oatmeal, and not chicken eggs. Therefore, the dish is suitable for vegans.

Cooking time: 30 minutes

Number of servings: 5

Ingredients

• pumpkin – 600 g;
• potatoes – 3 pcs.;
• onions – 2 pcs.;
• oatmeal – 1 cup;
• breadcrumbs – 100 g;
• sunflower oil for frying – 50 g;
• Provençal herbs – ½ tsp;
• salt - to taste.

Step-by-step preparation

1. Turn on the oven to preheat to 180°C. Peel the potatoes and onions. Wash the pumpkin, cut off the required piece, remove the skin and seeds.
2. Grate the potatoes. Do the same with the pumpkin. Add salt, mix and leave for 15 minutes. Then squeeze out the mass and drain the released juice.
3. Finely grate the onion. Add to the minced meat. Add oatmeal. If you don’t have one ready-made, you can make it yourself. To do this, grind the cereal in a blender or coffee grinder. Ideally, if there are “extra” types available, which the manufacturer suggests not boiling, but pouring boiling water over - they are more tender than usual. Mix the minced meat thoroughly and season with Provençal herbs. Leave the mixture for 5-7 minutes so that the flour can swell.
4. Heat a frying pan with oil. Using a tablespoon, scoop the minced meat into cutlets and roll them in breading. Fry on both sides until golden brown over medium heat. This is necessary so that the product holds its shape better. If you don't mind frying, skip this step, but cook the cutlets in the oven a little longer.
5. Place the meatballs in a refractory dish and bake for 20 minutes.

Cheese sauce

You will eat pumpkin and carrot cutlets with much greater pleasure if you serve them with a delicious sauce. Of course, store-bought or regular sour cream will also work well. But the dressing prepared according to this recipe combines the delicate taste of processed cheese and spicy pepper.

Cooking time: 40 minutes

Number of servings: 30

Energy value

• proteins – 1.1 g;
• fats – 1.7 g;
• carbohydrates – 0.8 g;
• calorie content – ​​23 kcal.

Ingredients

• processed cheese – 150 g;
• celery root – 100 g;
• butter – 50 g;
• flour – 30 g;
• water – 400 ml;
• chili pepper – 10 g;
• salt - to taste.

Step-by-step preparation

1. Pour water into a saucepan, put on fire and bring to a boil.
2. Place the processed cheese in the freezer for an hour, then grate it on a coarse grater.
3. Pour the cheese crumbs into the water little by little and stir vigorously until they dissolve.
4. When this happens, remove the saucepan from the heat and let the water cool to room temperature.
5. Peel the celery root and grate it on a fine grater.
6. Remove the seeds and membranes from the chili pepper and chop it as finely as possible.
7. Throw the butter into the frying pan, melt it and fry the celery and pepper for about 10 minutes.
8. Add flour and pour in water with the cheese dissolved in it in a thin stream. Cook the sauce over low heat, uncovered, stirring constantly until it begins to thicken. Achieve the desired consistency and remove from heat, add salt to taste. Cool and serve with cutlets.

Tip: this sauce will be more nutritious if you cook it not with water, but with meat broth or milk.

Carrot and pumpkin cutlets can be served as a separate dish, topped with cheese sauce and sprinkled with chopped herbs. Another option is to prepare a side dish, for example, boil rice or mashed potatoes, and serve cutlets with it. Bon appetit!

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Lenten cutlets with pumpkin

The dish is perfect for dieting or fasting, and on other days you can serve cutlets with homemade sour cream.

Ingredients:

• 200 gr. fresh pumpkin;
• 100 gr. semolina;
• 2-3 tbsp. spoons of granulated sugar;
• 2-3 tbsp. spoons of wheat flour;
• a little cinnamon - optional;
• 90 ml. vegetable oil;
• a pinch of salt;
• honey or sour cream for serving.

Preparation:

Prepare all the ingredients for cooking, peel the pumpkin and grate it on a medium-sized grater.

Transfer the pumpkin to a deep bowl in which it will be convenient to knead the mass and add semolina.

Add cinnamon, stir, and pour 100 ml. hot but not boiling water.

Now you need to mix everything so that the water evenly saturates all the ingredients, and leave for 10-15 minutes to swell.

After 5-7 minutes, add a little vegetable oil, salt and granulated sugar to the mass, mix and leave to soak further.

Heat a little vegetable oil in a thick-bottomed frying pan.

Using two spoons, form small cutlets and fry them on both sides for several minutes, keeping a close eye on them so that they do not burn.

With semolina

If you add semolina to cutlets , you will notice how they become more fluffy.
This method is suitable for both frying and baking. Add a little semolina to the minced meat and with wet hands make flat cutlets. To prevent them from falling apart, you can roll them in breadcrumbs. But if you want the crackers not to spoil the delicate taste, then place the cutlets immediately in a heated frying pan. You can fry them until golden brown and let them finish in the oven.

Pour sour cream on top and leave for 10 minutes. A healthy and tasty dinner is ready. By the way, this version of the dish is also suitable for breakfast.

Carrot cutlets like in kindergarten

Taste from childhood. A real Lenten recipe for raw carrot cutlets without eggs. It will be of interest to vegetarians and all fasting people. If you prepare the dish outside of Lent, you can add an egg: it will turn out even tastier. Carrot cutlets are easy to digest, have a pleasant taste and exude a pleasant aroma of seasonings. They are easy and quick to prepare. The minced meat is made from chopped carrots: the smaller the size, the more tender the dish will be.

What we need:

• carrots - 500g;
• semolina - 100g;
• onion - 100g;
• salt - 0.5 tsp;
• spices - 0.5 tsp;
• flour - 3 tbsp;
• sunflower oil - 4 tbsp.

How to make carrot cutlets:

Wash and peel the carrots. Grind in a meat grinder, blender or grater. If we use the finest grater, the cutlets will be very tender. Pour semolina, salt, and seasonings into a bowl with carrot mixture. We take spices according to our preference. Peel the onion and chop it as finely as possible. We send it there too. Mix everything in a bowl. The semolina will absorb the released juice. While the semolina swells, leave the cutlet mixture for a while. You will get soft carrot mince. At first it may crumble a little, but if you just mix everything well again, the semolina will tie everything together. Let's start forming the cutlets. Using a wet spoon, scoop up the minced meat.

Using our hands, we sculpt the shape we need, carefully holding the edges, and dip it in a mound of flour. Roll on all sides. Pour refined sunflower oil into a frying pan and heat it well

Place the cutlets on a hot surface. Fry on both sides. First, over high heat to create a crust. Then reduce the heat and bring the carrots to softness. Place the finished cutlets on a paper napkin to get rid of excess oil, then onto a plate.

Semolina-based carrot cutlets are served warm, with sour cream or yogurt. However, they are also good without sauces. Of course, they cannot replace meat, because they are loved precisely for their lightness and pleasant taste. Well, do you remember lunches in kindergarten and carefree times? Then treat depression with children's associations - carrot cutlets!

Pumpkin cutlets

Pumpkin cutlets are healthy and easy on the stomach. With the addition of minced meat or other vegetables, they become more satisfying and flavorful. Pumpkin cutlets are good with sour cream or homemade cream, with high-quality mayonnaise, or as an addition to any side dish.

Pumpkin makes the dish juicy, bright and healthy. And minced meat or potatoes are filling. To prevent the workpiece from “creeping” during heat treatment, the minced vegetables should be thoroughly squeezed to remove excess moisture.

If necessary, you can enrich the taste of the dish with any seasoning or spice. Pieces of green onions, a pinch of coriander, sprigs of cilantro and even finely chopped ginger go well with pumpkin.

Using any available additives, you can get a spicy and delicious dish that will please the entire household and surprise guests. The calorie content of the vegetarian version of cutlets is 82 kcal per 100 g, with minced meat - 133 kcal.

Vegetable cutlets made from pumpkin, onions and potatoes - step-by-step photo recipe

Juicy, nutritious, bright and original cutlets can be created with just a few simple ingredients available to everyone. They will appeal to both vegans and those who prefer to eat meat dishes. This recipe will come in handy during Lent; it will help diversify and enrich your daily table.

By the way, breadcrumbs can be easily replaced with any bran (flaxseed, oatmeal, rye). It will be even piquant and healthier.

Cooking time:

Beetroot cutlets with steamed cheese from IRRA

• 1 boiled beet – approximately 200 g
• 1 tsp decoys
• 1 tsp flour
• 1/2 small egg
• cheese – 30 g
• salt, sugar

Sauce:

• 1/2 egg
• 1/4 tsp. flour,
• milk – 50 ml,
• cheese,
• salt.

I grate the beets on a fine grater. I rub it straight into the gauze. Then I squeeze out the juice (you can then drink the juice Wink). Add 1/2 egg, semolina, flour, salt and a little sugar to the squeezed beets. You may need more flour - it depends on how you pressed the beets and the size of the egg. But too much flour is also bad. Look at the consistency - you will need to make cutlets from this mass. I divide this mass into three parts. I cut out 3 blocks of cheese. I pour flour onto a board, place one beet part on the board, roll it in flour, form a patty, put cheese inside. I put it on a steam rack (this is a rack from a small multi, it has a diameter of 18 cm). I steam it for 30 minutes. While the cutlets are cooking, I make the sauce. I have a very small frying pan for this (14 cm). Pour the remaining 1/2 egg into it, add flour, salt, milk. I heat it to a boil, add grated (or chopped) cheese, and heat it again. In this case, the mass must be continuously stirred. It turns out to be a hybrid sauce with an omelette, very tasty. The consistency depends on the quantities of the products, so practice with a very small portion first. I put the cutlets on a plate, garnish with sauce and croutons.

Cabbage cutlets from okuznechik

I chopped 400 g of cabbage thinner, salted and peppered it, and mashed it with my hands. Added 2 eggs, 3 tbsp. decoys. And then I had to leave the house for an hour; the cabbage was in the refrigerator. Upon returning, I fried it over low heat on both sides (one side without a lid, the other with a lid). I just spooned it out with a spoon. We liked them better hot (more tender), although cooled with sour cream are not bad.

Tender pumpkin cutlets with potatoes

Vegetable cutlets can diversify the daily menu of every family, especially in the hot season, when the body does not want heavy meat dishes at all. Step-by-step cooking technology will help you navigate the preparation.

• 1 kg. potatoes;
• 650 fresh pumpkin;
• 5-7 tbsp. spoons of flour;
• 2-3 eggs;
• 1 teaspoon salt;
• a little coarsely ground pepper;
• oil for frying.

First of all, peel the washed potatoes, cut them, add water and salt, and cook until fully cooked.

Peel the pumpkin and grate it.

Drain all the liquid from the boiled potatoes and make puree using a potato masher. Squeeze out excess juice from pumpkin and mix with potatoes.

Add salt to the mixture for preparing the cutlets, add black pepper and beat in the chicken eggs. Mix the resulting mass thoroughly, add flour and continue kneading until the mass becomes homogeneous.

Form cutlets, roll them in flour or breadcrumbs and fry on both sides in heated butter or vegetable oil.

Pumpkin cutlets with potatoes

Kitchen appliances:

• containers for ingredients;
• food cutting board;
• knife;

• oven;
• pan;
• grater.

Ingredients

How to choose ingredients for a dish?

Choose the freshest ingredients for your dish. The use of expired or spoiled ingredients is absolutely unacceptable. You should not risk the health of your loved ones, as well as your own health.

Step-by-step recipe for making pumpkin cutlets with oatmeal

1. Pour the oatmeal into a separate container and pour boiling water over it for ten minutes.
2. Peel the potatoes, rinse them and grate them on a fine grater.
3. Now you will need onions, which, in turn, need to be peeled, washed and grated in the same way as potatoes.
4. The flakes need to be squeezed out and added to the onions and potatoes. Grind the pumpkin in the same way, then mix all the grated products in one container. Add one or two pinches of salt to the ingredients.
5. Stir the mixture again. Leave for ten minutes. This is worth doing so that the vegetables release their juices, and the cutlets turn out more aromatic, juicier and tasty.
6. Lightly squeeze the vegetables and drain off any excess juice.
7. Chop the garlic and herbs and add these ingredients along with the spices to the grated foods.
8. Mix the future vegetable cutlets thoroughly.
9. While stirring your vegetable mixture, you need to add flour to it in portions. Do this one teaspoon at a time.
10. Continue adding flour until the mixture becomes more or less viscous. Focus on your own feelings. If it seems to you that the minced meat for the cutlets is already ready, and it will be possible to form excellent cutlets from it, proceed to the next stage.
11. Using your hands, form the mixture into patties and coat in breadcrumbs.
12. Grease a frying pan with vegetable oil, heat it up and place delicious pumpkin cutlets with potatoes on its surface.
13. Fry the cutlets over medium heat for three minutes on each side until golden brown.
14. Place the cutlets in a baking dish. Before doing this, be sure to lubricate it with oil. Preheat the oven to 200 degrees Celsius and place your cutlets in it for 30 minutes until fully cooked. These delicious pumpkin cutlets will reveal their smell and taste in the oven, after which you will be simply amazed by your creation.

Video recipe for pumpkin cutlets with potatoes and oatmeal

I invite you to watch a video in which you can see the process of preparing the above-described cutlets in a few minutes

Please note that these cutlets can be cooked with or without oatmeal - it is important to add potatoes

Healthy cutlets with oatmeal

Cutlets made from minced pumpkin with the addition of oatmeal are healthy and easy on the stomach. They are served hot as a separate dish. In addition, you can prepare yoghurt or sour cream sauce.

Ingredients:

• Pumpkin;
• Onions, garlic clove;
• Hercules flakes;
• Small potatoes;
• Flour;
• Salt;
• Pepper;
• Breading;
• Sunflower oil.

Cooking instructions:

• Pour hot water over the flakes (1 cup) and leave for 10 minutes;
• Prepare pumpkin (500 g): peel, cut into pieces, grate;
• Grind the peeled potatoes and garlic using a blender or grater;
• Finely chop the onion;
• Take a large bowl, place the pumpkin mass, potatoes, onions, garlic, add salt and pepper to taste;
• Squeeze the water from the cereal and add to the bowl with the vegetables;
• Mix all ingredients thoroughly. For the viscosity of the mass, you can add a few tablespoons of flour;
• Place the frying pan on the fire, pour a tablespoon of vegetable oil. Wet your hands with cool water so that the “minced meat” does not stick. Form small cutlets, roll in crushed breadcrumbs. Fry the cutlets over medium heat until golden brown.

Healthy cutlets are ready!

Lush, juicy cutlets with semolina

A budget option for pumpkin cutlets, but no less tasty. Suitable for people who maintain a healthy lifestyle.

Ingredients:

• pumpkin – 1.1 kg of pulp;
• salt – 1 g;
• butter – 35 mg;
• milk – 110 ml;
• sugar – 30 g;
• breadcrumbs;
• semolina – 70 g.

Step-by-step instruction:

1. Using a coarse grater, grate the pumpkin.
2. Heat oil in a frying pan. Add pumpkin shavings. Do not close the lid.
3. Simmer until the liquid evaporates. Add salt and mix.
4. Sweeten. Depending on taste preferences, you can use any amount of sugar.
5. Pour semolina in small portions and stir vigorously so that no lumps form.
6. Pour in milk. Stir and simmer for another 3 minutes. Cool.
7. Scoop out a portion of the pumpkin mixture with a spoon. Give it the desired shape. Roll in breadcrumbs.
8. Place the preparations on a baking sheet. Place in a preheated oven. 200° mode. Cook until golden and crispy crust appears.

Dietary, children's pumpkin cutlets steamed in a slow cooker or double boiler

Children will really like these tender, light cutlets. Due to their minimal calorie content, they are also suitable for consumption during a diet. Preparing a nutritious dish is very simple, the main thing is to follow the detailed step-by-step description.

You will need:

• pumpkin – 260 g;
• onion – 35 g;
• white cabbage – 260 g;
• pepper;
• egg – 1 pc.;
• greenery;
• semolina – 35 g;
• dried basil;
• breadcrumbs – 30 g;
• salt;
• vegetable oil – 17 ml.

How to cook:

1. Cut the cabbage into large pieces, and the pumpkin into a little smaller pieces.
2. To boil water. Place cabbage pieces in boiling water. Cook for 5 minutes. Add pumpkin pulp. Cook for 3 minutes. Drain the liquid.
3. Place in a colander to drain all the water. If you want to give your vegetables extra tenderness, you can boil them in milk instead of water.
4. Place the cabbage and pumpkin in a blender bowl. Add chopped raw onion, dill, parsley. Turn on the device at maximum speed and grind the components.
5. Beat in the egg. Pour in semolina. Sprinkle with salt, basil and pepper. Stir.
6. In the multicooker, set the “Frying” mode. Pour in the oil.
7. Form cutlets from the pumpkin mixture and roll in breadcrumbs. Fry the pieces on all sides.
8. Switch the mode to “Quenching”. Set the time to half an hour.

Cutlets can be cooked in a double boiler even without pre-frying. To do this, place them in a double boiler, leaving gaps, and simmer for half an hour.

Steamed carrot cutlets

Carrot and beet cutlets look bright, have a pleasant taste and texture. They are prepared simply, quickly, from available products.

Stages of preparing dietary cutlets:

1. Chop 1/2 of the onion and simmer in olive oil and water (1:2).
2. Grind 300 g beets, 100 g carrots.
3. Season with salt, pepper, add 0.5 cloves of garlic, stir, drain the juice.
4. Add stewed onions to the minced vegetables, 2 tbsp. l. semolina or oatmeal.
5. Form into cutlets, roll in breadcrumbs, and cook in a double boiler for 20 minutes.
6. Serve with sauce, which consists of sour cream, chopped dill and basil. This is the perfect meatless lunch for vegetarians.

Pumpkin cutlets with semolina and milk

Ingredients:

Pumpkin – 1 kg; Semolina – 100 g; Eggs – 2 pieces; Milk – 100 g; Salt – 0.5 teaspoon; Sugar – 3 tablespoons; Allspice - to taste; Greenery; Vegetable oil; Breadcrumbs for breading.

Cooking pumpkin cutlets with semolina

First, peel the pumpkin, select the seeds and grate them on a coarse grater. Place it in a saucepan, add salt and pepper, add a little water and put it on the fire, simmering at a gentle simmer. We bring it to readiness. Drain off any liquid if there is any left.

Pour milk into the pan with the prepared pumpkin, stir, add semolina. Mix everything again until a homogeneous mass is obtained. Try to mix as thoroughly as possible to avoid lumps. Remove the prepared mixture from the stove.

When our pumpkin has cooled completely, beat the eggs into it and mix everything again, getting a beautiful-looking and tasty minced meat for future cutlets.

Pour breadcrumbs onto a plate and roll into small patties with wet hands. Bread them and fry in hot oil.

For decoration we use cooked greens. Parsley brings out the best flavor, but you can use whatever greens you and your family love.

With minced meat

Required ingredients:

• pumpkin (800 g);
• any minced meat (300 g);
• a glass of milk;
• a pair of eggs;
• a head of spicy onion;
• semolina (0.5 tbsp.);
• vegetable oil;
• crackers.

How to cook:

1. Grate the peeled pumpkin into medium-sized straws.
2. Place in a frying pan with butter and cook until soft, then add milk and simmer, stirring constantly.
3. Then slowly add semolina.
4. Once the vegetable mixture becomes thick, remove from heat and cool.
5. In a separate bowl, sauté the onion and add the minced meat to it.
6. Fry, breaking up any lumps of meat with a fork.
7. When everything is ready, let the minced meat cool.
8. Beat the eggs into the pumpkin and knead.
9. Make flat cakes from the prepared mass.
10. Place a little minced meat in the middle of each and form a cutlet.
11. You can do everything only with your hands, or you can help yourself with a spoon.
12. Roll the cutlets in breadcrumbs and fry.

Lentil cutlets from Tanchur

During fasting, the lack of protein in your diet can be perfectly compensated by lentil cutlets. They turn out to be very nutritious and are an excellent substitute for meat.

• lentils 2/3 tbsp.
• short grain rice 1/3 tbsp.
• large carrot 1 pc.
• salt, pepper, bay leaf
• vegetable oil for frying
• flour for deboning

Boil the carrots until tender. Boil short-grain rice and lentils until almost fully cooked. I cook them together in one pan in plenty of water, adding salt and bay leaves. Then put it on a sieve, let the excess water drain, and cool. Then grind this mixture in a blender along with the boiled carrots. Immediately add pepper to taste and add salt if necessary. Then it will be difficult to do this, since you will end up with thick viscous minced meat, which is quite difficult to knead. Using wet hands, form cutlets from the resulting minced meat, roll them in any flour (chickpea, corn, wheat) and fry in vegetable oil until golden brown. PS A simple sour cream sauce would be an excellent addition to the cutlets. To 100 g of sour cream add 1 tbsp. l. olive oil, add spices (asafetida, black salt, black pepper, turmeric) and mix with a spoon until smooth.

Carrot cutlets from Mirage

Today I have the most ordinary carrot cutlets. For those who love carrot flavor. Those. not disguised by anything special.

• 350g peeled carrots
• 1/4 cup semolina - for breading
• 1 teaspoon sugar
• salt to taste
• vegetable oil for frying

I peeled the carrots and boiled them until tender in water salted to taste (well, so that it wasn’t too salty). When the carrots had cooled, I grated them on a fine grater. Added 1/4 cup of semolina and sugar to the carrots. Mixed it well. I formed cutlets and breaded them in semolina. The cutlets must be made small so that they do not fall apart. And once breaded, fry it immediately. So that the breading does not get wet. Fry over medium heat until lightly browned. You need to turn it over gently and carefully. Well, that’s all, actually. Eat with sour cream.