Vegetable cutlets

8 servings

90 minutes

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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.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

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Ingredients

8servings

Beet

500 g

Carrot

500 g

White cabbage

500 g

Onion

200 g

Semolina

150 g

Breadcrumbs

200 g

Vegetable oil

130 ml

Salt

to taste

Cooking steps

1
Chop the onion finely.
Required ingredients:
1. Onion: 200 g

2
Fry it in vegetable oil until golden brown.
Required ingredients:
1. Vegetable oil: 130 ml

3
Peel the carrot and beetroot, then cut them into large pieces.
Required ingredients:
1. Beet: 500 g
2. Carrot: 500 g

4
Then pass them through the meat grinder separately or grate them.
Required ingredients:
1. Beet: 500 g
2. Carrot: 500 g
3. White cabbage: 500 g

5
Chop the cabbage finely.
Required ingredients:
1. 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.
Required ingredients:
1. Beet: 500 g
2. Carrot: 500 g
3. White cabbage: 500 g
4. 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.
Required ingredients:
1. Semolina: 150 g

8
Add a third of fried onions to each minced meat and mix.
Required ingredients:
1. Onion: 200 g

9
Shape the patties and coat them in breadcrumbs.
Required ingredients:
1. Breadcrumbs: 200 g

10
Fry the patties in vegetable oil on both sides until golden brown.
Required ingredients:
1. Vegetable oil: 130 ml