Cauliflower cutlets

1 serving

60 minutes

Cauliflower cutlets are a light and airy dish of Russian cuisine that combines the tenderness of vegetables with the richness of spices. This recipe has roots in traditional Russian cooking, where vegetable cutlets hold a special place among lean and dietary dishes. Slightly boiled and minced cauliflower is mixed with eggs, flour, and fragrant dill to create a soft, juicy texture with a crispy crust. These cutlets are served with sour cream or a herb-based sauce that highlights their fresh taste. Perfect as a standalone dish or a side to meat, they fit harmoniously into healthy eating while delighting with their delicate flavor and appetizing aroma.

Energy value per serving

• Calories: 460.4
• Proteins: 23.2g
• Fats: 14.2g
• Carbohydrates: 59.6g

Ingredients

• Vegetable oil: to taste
• Cauliflower: 1 g
• Dill: 4 stem
• Salt: to taste
• Chicken egg: 2 pc
• Wheat flour: 0.5 glass
• Ground black pepper: to taste

Cooking steps

1. Cut the cabbage into florets and boil in boiling water for 5-7 minutes until partially cooked. Drain and chop finely.

   Required ingredients:

   • Cauliflower: 1 g

2. Add eggs, flour, chopped dill, salt, pepper, and mix well.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Wheat flour: 0.5 glass
   • Dill: 4 stems
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Heat vegetable oil in a pan and fry patties made from the prepared vegetable mince, using a spoon to place them. Fry on both sides until golden brown.

   Required ingredients:

   • Vegetable oil:  to taste