Pumpkin cutlets
2 servings
60 minutes
Pumpkin cutlets are a cozy dish of Russian cuisine, filled with the warmth of autumn. Sweet pumpkin, tender semolina, and aromatic parmesan create a harmonious flavor, while chopped parsley adds freshness. Their history is rooted in the traditions of the Russian village, where housewives sought ways to prepare hearty and healthy meals from available ingredients. Thanks to baking, the cutlets retain a delicate texture and become ideal for a light dinner. They pair wonderfully with sour cream, which highlights the softness of their taste. These cutlets are not just food but an opportunity to enjoy the comfort of home cooking and discover an unusual use for pumpkin.
1
Cook thick semolina porridge and let it cool.
- Semolina: 3 tablespoons
- Milk: 0.5 glass
2
Grate the pumpkin on a fine grater. Sauté in a small amount of olive oil and 2-3 tablespoons of water. Let it cool.
- Pumpkin: 300 g
3
Mix stewed pumpkin and semolina porridge. Add an egg, grated parmesan, salt, pepper, and chopped parsley.
- Pumpkin: 300 g
- Semolina: 3 tablespoons
- Chicken egg: 1 piece
- Grated Parmesan cheese: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Chopped parsley: 1 tablespoon
4
Shape the patties and bake in a preheated oven at 200 degrees for 30-40 minutes.
5
Serve the cutlets warm with sour cream.
