Cabbage and zucchini cutlets

Description

The recipe won't take much time. You'll definitely find this recipe handy in summer when young zucchini and fresh carrots are in season. However, until the new harvest arrives, you can easily make these delicious patties using the vegetables available in stores. Serve hot.

Instructions

1. 1

   Step 1

   First, wash and dry the zucchini. If it's not young, peel off the skin. Grate it on a grater and place in a colander to let the excess liquid drain.

2. 2

   Step 2

   Finely shred the Chinese cabbage and place it in a deep bowl.

3. 3

   Step 3

   Peel and chop the onion. You can add a little garlic if desired.

4. 4

   Step 4

   Peel the carrots and grate them.

5. 5

   Step 5

   Add the zucchini to the bowl with all the vegetables. Crack in the eggs and mix.

6. 6

   Step 6

   To make the patties juicier, add a little mayonnaise. Also add chopped herbs to taste.

7. 7

   Step 7

   Salt, pepper to taste, and mix thoroughly. Gradually add flour.

8. 8

   Step 8

   That's it, the base is ready. The mixture will be a bit runny, so it's better to spoon the patties onto the pan with heated oil.

9. 9

   Step 9

   Fry the cutlets over medium heat until a golden crust forms on both sides. Serve hot or cold.