Broccoli and Cauliflower Cutlets
6 servings
20 minutes
Broccoli and cauliflower cutlets are a delicate and airy dish that harmoniously combines the health benefits of vegetables with an appetizing texture. Their origin is linked to Russian cuisine, where dishes made from seasonal and simple ingredients are traditionally valued. These cutlets have a mild flavor with a slight nutty note from broccoli and cauliflower, beautifully complemented by the subtle spiciness of pepper and lemon zest. The whipped egg whites give them an airy and tender structure. They are perfect as a standalone dish with light sauces or sides like mashed potatoes or fresh salad. They can be served at family dinners or as a healthy snack, replacing classic meat cutlets with a lighter and more nutritious option. The simple cooking method makes them accessible even for beginner cooks.
1
If the broccoli and cabbage are frozen, they should be thawed, and they will be soft. If these ingredients are fresh and not frozen, they need to be boiled for about 10 minutes in salted water.
- Broccoli cabbage: 450 g
- Cauliflower: 450 pieces
- Salt: to taste
2
Next, we chop, but not to a puree state. The pieces should be the size of half a pea.
3
Add 2 yolks, flour, semolina, salt, and pepper.
- Chicken egg: 2 pieces
- Wheat flour: 4 tablespoons
- Semolina: 5 tablespoon
- Ground black pepper: to taste
- Black pepper with lemon zest: to taste
- Salt: to taste
4
Whip the egg whites into a firm white creamy mass, and carefully transfer it to the minced meat with a wooden (!!!) spatula. Gently mix and let it sit for 7-10 minutes for the semolina to swell and ensure good binding between all ingredients.
- Chicken egg: 2 pieces
5
Next, we place the pan on the heat, pour in oil, shape balls by hand, and flatten them in the pan to get the shape of patties. Fry on both sides until golden brown.
- Vegetable oil: 1 tablespoon