Turkey cutlets with cabbage and cottage cheese
Description
The dish is easy to prepare. These are budget-friendly cutlets with cabbage and cottage cheese. The ground turkey, minced or blended, is dense enough, so there's no need to add egg—the cutlets hold together well. Thanks to the cabbage and cottage cheese, the cutlets turn out very juicy. They can be served with anything—I have a warm vegetable side dish of carrots, celeriac, onion, and peas. Serve the finished dish immediately.
Instructions
- 1
Step 1
If you don't have cottage cheese, you can quickly make it from sour milk. Bring the milk to a boil.
- 2
Step 2
Immediately drain in a colander. Let the whey drain off and allow the cottage cheese to cool slightly. If the milk is fresh, place it over heat and add a spoonful of lemon juice.
- 3
Step 3
Next, peel the onion and cut it into 4 parts. Coarsely chop the cabbage, and also cut the turkey fillet into large pieces. You can also pass everything through a meat grinder.
- 4
Step 4
Or use a blender.
- 5
Step 5
Transfer the minced meat to a bowl, season with salt and pepper, and mix.
- 6
Step 6
With wet hands, shape the patties and coat them in breadcrumbs.
- 7
Step 7
To prevent the breadcrumbs from falling off during frying, place the patties in the refrigerator for about 30 minutes. You can also leave them overnight.
- 8
Step 8
Then heat the pan well with vegetable oil and place the patties.
- 9
Step 9
Fry on both sides over medium heat until golden brown.
- 10
Step 10
Done.