Zucchini and oatmeal cutlets

6 servings

60 minutes

Zucchini and oatmeal cutlets are a light, nutritious dish from Belarusian cuisine, perfect for the summer season. The origins of this recipe trace back to rural cooking, where simplicity and accessibility of ingredients played a key role. Tender, juicy cutlets have a soft texture thanks to zucchini and oatmeal flakes, while the golden crust formed during frying gives them an appetizing appearance. Their taste is pleasantly balanced: the light sweetness of zucchini pairs with the neutral base of oatmeal, while eggs and flour bind the ingredients into a harmonious whole. These cutlets can be served as a standalone dish with sour cream or vegetable sauce, or used as a side dish for meat or fish. They pair wonderfully with fresh herbs and greens, making the meal even more aromatic and healthy.

Energy value per serving

• Calories: 143.5
• Proteins: 5.7g
• Fats: 3.4g
• Carbohydrates: 22.8g

Ingredients

• Salt: 1 tsp
• Young zucchini: 3 pc
• Wheat flour: 5 tbsp
• Chicken egg: 2 pc
• Oat flakes: 5 tbsp

Cooking steps

1. Grate the zucchini on a coarse grater, add eggs, oats, salt, and flour. Mix everything well and let it sit for 10 minutes.

   Required ingredients:

   • Young zucchini: 3 pieces
   • Chicken egg: 2 pieces
   • Oat flakes: 5 tablespoon
   • Salt: 1 teaspoon
   • Wheat flour: 5 tablespoon

2. Fry in vegetable oil.