Vegetable cutlets
8 servings
90 minutes
Super-mega-delicious vegetable cutlets: from cabbage, beets and carrots. Only vegetables, semolina, breading, salt and pepper - and oil for frying. We borrowed the recipe from the St. Daniel Monastery - from its chef Oleg Olkhov.
1
Chop the onion finely.
- Onion: 200 g
2
Fry it in vegetable oil until golden brown.
- Vegetable oil: 130 ml
3
Peel the carrot and beetroot, then cut them into large pieces.
- Beetroot: 500 g
- Carrot: 500 g
4
Then pass them through the meat grinder separately or grate them.
- Beetroot: 500 g
- Carrot: 500 g
- White cabbage: 500 g
5
Chop the cabbage finely.
- White cabbage: 500 g
6
Place each vegetable in a separate pan, salt them, add a little water, and simmer on low heat, stirring until fully softened.
- Beetroot: 500 g
- Carrot: 500 g
- White cabbage: 500 g
- Salt: to taste
7
When the vegetables soften, add semolina and stir until it cooks. The result should be a thick filling of three types.
- Semolina: 150 g
8
Add a third of fried onions to each minced meat and mix.
- Onion: 200 g
9
Shape the patties and coat them in breadcrumbs.
- Breadcrumbs: 200 g
10
Fry the patties in vegetable oil on both sides until golden brown.
- Vegetable oil: 130 ml
