Vegetarian cutlets with cheese
4 servings
30 minutes
Vegetarian cutlets with cheese are a delightful dish of Russian cuisine, perfect for those seeking light and nutritious meals. Their roots trace back to traditional home recipes that used simple and accessible ingredients to create hearty and tasty dishes. The cutlets are tender and juicy thanks to the soy mince and cheese, which adds a creamy flavor. The aroma of garlic and onion enhances their richness, while dried dill adds a light fresh note. The breadcrumb coating creates an appetizing crispy crust, making each cutlet a true gastronomic delight. They can be served with vegetables, sour cream, or a light sauce, making them a versatile dish for both everyday and festive tables.
1
Boil the soy mince. Rinse. Squeeze out the water.
- Soy mince (textured soy protein): 50 g
2
Grate a raw potato on a fine grater, blanch it, and hold it in boiling water for 5 minutes. Grate cheese on a fine grater. Blend the onion and garlic into a paste.
- Potato: 1 piece
- Cheese: 100 g
- Onion: 1 piece
- Garlic: 2 cloves
3
Knead the dough from eggs, vegetables, minced meat, and dried herbs. Add spices. For thickness, add flour to taste, but no more than 5 tablespoons.
- Chicken egg: 1 piece
- Potato: 1 piece
- Onion: 1 piece
- Soy mince (textured soy protein): 50 g
- Dried dill: 1 teaspoon
- Ground black pepper: 1 teaspoon
- Wheat flour: 5 tablespoon
4
Shape the patties, coat in breadcrumbs. Fry in oil or bake in the microwave with a little water added.
- Breadcrumbs: 30 g
