15:53, 12 Aug 2024, author: Ermakova M.

Pumpkin cutlets

Name: Pumpkin cutlets
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: European
Ingredients: Pumpkin (peeled) – 550 g; Potatoes – 350 g; Onions – 1 pc.; Salt – to taste; Ground black pepper – to taste; Garlic – 1-2 cloves; Spices – to taste; Green onions/fresh herbs – 0.5-1 bunch (to taste); Oatmeal/wheat flour – as needed; Breadcrumbs – 100-150 g (as needed); Vegetable oil – 1-2 tsp (for frying)

Simple vegetarian cutlets without meat in the oven will decorate your everyday menu.

Photo source: https://ru.123rf.com/profile_rawlik

Today I want to share with you an easy-to-make recipe for vegetable cutlets. Let's make juicy, quick and tasty pumpkin cutlets.

The nutritious and healthy pumpkin pulp itself is an excellent base for making cutlets. And if you add some spices, vegetables and fresh herbs to it, wrap it in crispy breadcrumbs, you get light, juicy and very tasty Lenten cutlets. Such bright and appetizing pumpkin cutlets will help you out during Lent and pleasantly diversify your everyday menu. Try it!

Pumpkin cutlets

Кухня: European, ЗОЖ, калории: 255, время приготовления: 00:40

Ингредиенты

Pumpkin (peeled) – 550 g

Potatoes – 350 g

Onions – 1 pc.

Salt – to taste

Ground black pepper – to taste

Garlic – 1-2 cloves

Spices – to taste

Green onions/fresh herbs – 0.5-1 bunch (to taste)

Oatmeal/wheat flour – as needed

Breadcrumbs – 100-150 g (as needed)

Vegetable oil – 1-2 tsp (for frying)

Рецепт

1. Grind the potatoes and onions in a blender or grate them on the smallest grater. Mix everything thoroughly. The onion will add aroma and flavor to the cutlets and will prevent the potatoes from darkening.

2. Grate or grind the pumpkin in a blender and add it to the potato and onion mixture. Add 1-2 pinches of salt, mix everything thoroughly and leave the mixture for 5-10 minutes so that the vegetables release their juice.

3. Lightly squeeze the vegetables and drain all the released juice. The vegetable mixture should remain only slightly damp. This way the cutlets will be juicy, and you won’t have to add a lot of flour.

4. Add fresh herbs and spices to taste. I add two crushed cloves of garlic, green onions, ground black pepper, a little paprika and hops-suneli. Mix everything thoroughly.

5. While stirring the mixture, add flour in portions of 1-2 tbsp. I add 7-8 tbsp. of oat flour, but you can use wheat flour. Always add flour gradually, focusing on the juiciness of the ingredients. As soon as the mixture becomes viscous enough for you to comfortably form cutlets from it, the pumpkin "mince" for cutlets is ready.

If possible, leave the mixture for 10-15 minutes at room temperature so that it infuses and becomes even more homogeneous.

6. Divide the mixture into portions and form small cutlets. I divide the mixture into portions the size of 1 tbsp. - it turns out 15-16 pumpkin cutlets. Roll the prepared cutlets in bread crumbs.

7. Heat a small amount of vegetable oil and fry the prepared cutlets over medium heat for 2-3 minutes on both sides, until golden brown. At this stage, the pumpkin cutlets will acquire an appetizing crispy crust, and will be fully cooked in the oven. If desired, the cutlets can also be fried until cooked in a frying pan, but to my taste, cutlets baked in the oven are a little tastier.

8. Place the pumpkin cutlets in a greased baking dish. Place in an oven preheated to 200 degrees and bake for 20-30 minutes, until cooked.

9. The pumpkin cutlets are ready. Enjoy!