Vegetable cutlets

8 servings

90 minutes

Super-mega-delicious vegetable cutlets: from cabbage, beets and carrots. Only vegetables, semolina, breading, salt and pepper - and oil for frying. We borrowed the recipe from the St. Daniel Monastery - from its chef Oleg Olkhov.

Energy value per serving

• Calories: 366.5
• Proteins: 7.6g
• Fats: 17.1g
• Carbohydrates: 48.5g

Ingredients

• Beet: 500 g
• Carrot: 500 g
• White cabbage: 500 g
• Onion: 200 g
• Semolina: 150 g
• Breadcrumbs: 200 g
• Vegetable oil: 130 ml
• Salt: to taste

Cooking steps

1. Chop the onion finely.

   Required ingredients:

   • Onion: 200 g

2. Fry it in vegetable oil until golden brown.

   Required ingredients:

   • Vegetable oil: 130 ml

3. Peel the carrot and beetroot, then cut them into large pieces.

   Required ingredients:

   • Beet: 500 g
   • Carrot: 500 g

4. Then pass them through the meat grinder separately or grate them.

   Required ingredients:

   • Beet: 500 g
   • Carrot: 500 g
   • White cabbage: 500 g

5. Chop the cabbage finely.

   Required ingredients:

   • White cabbage: 500 g

6. Place each vegetable in a separate pan, salt them, add a little water, and simmer on low heat, stirring until fully softened.

   Required ingredients:

   • Beet: 500 g
   • Carrot: 500 g
   • White cabbage: 500 g
   • Salt:  to taste

7. When the vegetables soften, add semolina and stir until it cooks. The result should be a thick filling of three types.

   Required ingredients:

   • Semolina: 150 g

8. Add a third of fried onions to each minced meat and mix.

   Required ingredients:

   • Onion: 200 g

9. Shape the patties and coat them in breadcrumbs.

   Required ingredients:

   • Breadcrumbs: 200 g

10. Fry the patties in vegetable oil on both sides until golden brown.

    Required ingredients:

    • Vegetable oil: 130 ml