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.
1
Peel the onion, cut it into strips, and pour boiling water over it for 5-7 minutes.
- Onion: 8 pieces
2
Drain the water and add flour to the onion.
- Wheat flour: 3 tablespoons
3
Chop the greens.
- Dill: 1 bunch
- Parsley: 1 bunch
4
Grate raw potatoes and carrots on a coarse grater.
- Carrot: 1 piece
- Potato: 1 piece
5
Add green herbs, potatoes, carrots, vegetable oil, salt, and spices to the onion, and mix everything.
- 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.
