Zucchini cutlets with mushrooms
Description
Recipe,
Instructions
- 1
Step 1
Prepare all the necessary ingredients. If the zucchini is young, simply rinse it thoroughly. If the zucchini has a hard white skin, remove it. Also, large zucchinis contain many seeds, so such zucchini should be cut lengthwise into 4 parts, and the flesh with seeds should be removed.
- 2
Step 2
Cut the zucchini into small pieces of any shape and process until smooth. I find it very convenient to use a food processor, but you can also grate the zucchini on a fine grater—the result will be almost the same.
- 3
Step 3
The zucchini has turned into a puree. Now leave it for about 10-15 minutes; it will release a lot of juice. You need to drain this liquid and then squeeze the zucchini a bit more using a sieve or cheesecloth. The less liquid remains, the less flour you'll need, and the more pronounced the flavor of the zucchini patties will be.
- 4
Step 4
To the zucchini mixture, add chopped mushrooms, garlic pressed through a garlic press, eggs, and half of the flour. Add salt and spices to taste.
- 5
Step 5
Mix well, and if necessary, add a little more flour to make the mixture slightly thick; otherwise, you won't be able to form patties from it.
- 6
Step 6
Shape the vegetable mixture into small patties and place them on a frying pan with heated vegetable oil. Cook the patties over low heat for 3-5 minutes on each side.
- 7
Step 7
Zucchini and mushroom patties are ready. Serve them hot or warm.