Zucchini and cauliflower cutlets
Description
The dish is prepared without unnecessary complications. The word "cutlets" immediately brings to mind meat products. Only then do we remember they can also be made from fish, various grains, or different vegetables. Of course, the concept of cutlets is much broader and more diverse. Therefore, I suggest making them from popular and readily available summer vegetables—zucchini and cauliflower. In addition to these, you could use other traditional vegetables, but I limited myself to just onion and fresh herbs so that the flavors of the main ingredients remain fully prominent in the finished dish. Besides, let's not forget this recipe is also suitable for those on a diet. Make a note of this recipe. The prepared dish is ready to be served.
Instructions
- 1
Step 1
Prepare the ingredients for making zucchini and cauliflower cutlets.
- 2
Step 2
Wash the zucchini. If it's young, you don't need to peel it. Grate on a grater. Lightly salt and let stand for 10 minutes to release juice. Then squeeze well and transfer to a deep bowl.
- 3
Step 3
Boil the cauliflower in salted water until cooked. Remove and let it cool slightly.
- 4
Step 4
Grate the cauliflower on a grater as well. Add it to the bowl. Then add finely chopped parsley and finely chopped onion.
- 5
Step 5
Break an egg into a bowl and add sour cream. Season with salt and pepper to taste.
- 6
Step 6
Mix all the ingredients well.
- 7
Step 7
Put the sifted flour into a bowl.
- 8
Step 8
Mix the meat mixture again until homogeneous.
- 9
Step 9
Take the vegetable filling with a spoon or with wet hands. Shape into patties and place in a heated pan with oil. Fry on both sides on the stove until cooked through and golden brown.
- 10
Step 10
Serve the ready zucchini and cauliflower patties hot.