Vegetable cutlets
4 servings
30 minutes
Vegetable patties are a delicate, aromatic dish of Ukrainian cuisine that combines simplicity and exquisite taste. Root vegetables like potatoes create a soft texture, while broccoli adds fresh notes and a light crunch. Leeks and onions give the patties a piquant flavor, while herbs and spices enrich their taste. They acquire an appetizing golden crust when fried and pair wonderfully with mushroom or tomato sauce. Ukrainian cuisine is famous for using seasonal vegetables, and this recipe embodies its best traditions by offering a rich and nutritious dish. Vegetable patties are perfect as a side dish or standalone meal; they can be served with grain bread and fresh salad for a harmonious and balanced diet.
1
Boil large potatoes in their skins, peel them, and chop finely.
- Potato: 2 pieces
2
Boil fresh broccoli florets for a couple of minutes. If using frozen cabbage, just pour boiling water over it. The cabbage should be soft but slightly crunchy. Chop finely.
- Broccoli cabbage: 250 g
3
Chop the white part of the leek finely and sauté in olive oil.
- Leek: 1 stem
- Olive oil: 3 tablespoons
4
Grate the onion or pass it through a meat grinder. Save the juice.
- Onion: 1 head
5
In a large bowl, mix chopped potatoes and broccoli, leeks, and onions with juice, add finely chopped herbs and spices. Stir until the mixture is homogeneous.
- Potato: 2 pieces
- Broccoli cabbage: 250 g
- Leek: 1 stem
- Onion: 1 head
- Dill: 1 bunch
- Dried oregano: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
6
Add flour to the vegetables and mix thoroughly.
- Wheat flour: 2 tablespoons
7
Shape the patties and coat them in breadcrumbs or flour.
- Breadcrumbs: to taste
8
Fry in olive oil until golden brown on both sides.
- Olive oil: 3 tablespoons
9
Serve hot with mushroom or tomato sauce, fresh salad, and grain bread.