Lenten Onion Cutlets

7 servings

45 minutes

A unique specimen: the cutlets actually consist of two-thirds onion fried until lightly golden, and the grated potatoes and carrots merely act as additives that cement the minced meat. Despite such a meager set of ingredients , the ruddy cutlets look tempting, and taste like the very same onion soup that the bohemians of Montmartre ate.

Energy value per serving

• Calories: 101.8
• Proteins: 3.5g
• Fats: 0.2g
• Carbohydrates: 24g

Ingredients

• Onion: 8 pc
• Carrot: 1 pc
• Potato: 1 pc
• Vegetable oil: to taste
• Dill: 1 bunch
• Ground black pepper: to taste
• Salt: to taste
• Parsley: 1 bunch
• Wheat flour: 3 tbsp

Cooking steps

1. Peel the onion, cut it into strips, and pour boiling water over it for 5-7 minutes.

   Required ingredients:

   • Onion: 8 pieces

2. Drain the water and add flour to the onion.

   Required ingredients:

   • Wheat flour: 3 tablespoons

3. Chop the greens.

   Required ingredients:

   • Dill: 1 bunch
   • Parsley: 1 bunch

4. Grate raw potatoes and carrots on a coarse grater.

   Required ingredients:

   • Carrot: 1 piece
   • Potato: 1 piece

5. Add green herbs, potatoes, carrots, vegetable oil, salt, and spices to the onion, and mix everything.

   Required ingredients:

   • Onion: 8 pieces
   • Dill: 1 bunch
   • Parsley: 1 bunch
   • Carrot: 1 piece
   • Potato: 1 piece
   • Vegetable oil:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste

6. Fry the cutlets like pancakes, browning both sides until golden.

7. Place the cooked cutlets in another pan on low heat under a lid to finish cooking for about 20 minutes.