Vegetable cutlets
4 servings
40 minutes
Vegetable cutlets are a harmony of simplicity and health inspired by European culinary traditions. This recipe embodies the idea of light and nutritious food where fresh vegetables combine with tender cheese. Cabbage adds juiciness to the cutlets while carrots provide a slight sweetness complemented by the aroma of herbs and spices. Steamed, they remain particularly soft; fried, they acquire an appetizing crispy crust. They can be served as a standalone dish or a side, paired with light sauces, sour cream, or fresh vegetables. These cutlets are suitable for a vegetarian diet and make an excellent option for a healthy snack. Their taste is cozy, homey, and warming—perfect for a family lunch.
1
Grate the cabbage, carrot, and cheese, and chop the greens. Add salt and spices. Then add a little flour and mix thoroughly.
- White cabbage: 0.3 piece
- Adyghe cheese: 200 g
- Carrot: 2 pieces
- Fresh herbs: to taste
- Wheat flour: to taste
- Spices: to taste
- Salt: to taste
2
Shape the patties. If you decide to steam them, add pieces of butter for juiciness; if frying, coat in breadcrumbs.
