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.
1
Cut the cabbage into florets and boil in boiling water for 5-7 minutes until partially cooked. Drain and chop finely.
- Cauliflower: 1 g
2
Add eggs, flour, chopped dill, salt, pepper, and mix well.
- 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.
- Vegetable oil: to taste
