Pumpkin and oatmeal cutlets
Description
The dish is easy to prepare without unnecessary complications. The vegetables make the patties juicier and lighter, while also enriching them with vitamins. The addition of oat flakes gives the patties a pleasant flavor, makes them denser, and adds fiber. I usually bake the patties in the oven without extra fat, which makes them tasty and more diet-friendly. The finished dish can be served immediately.
Instructions
- 1
Step 1
I prepare the minced meat myself using beef and pork in a 70/30% ratio. Pass the meat together with onions through a meat grinder twice, adding oat flakes of the "Extra" brand the second time. If you're using fresh meat, you can pour half a glass of cold boiled water over the flakes beforehand and let them absorb the liquid. If the meat was previously frozen, soak the flakes in the meat juice that has drained off during thawing.
- 2
Step 2
Finally, pass the peeled pumpkin pieces through a meat grinder. If the pumpkin is frozen, do not thaw it—grind it as is. Season the mixture with salt and pepper to taste, mix well. Beat it about ten times and let it rest for half an hour.
- 3
Step 3
With wet hands, shape the minced meat into patties and place them in a greased baking dish. Bake in a preheated oven at 200 degrees until browned. Then pour a glass of water into the dish and reduce the heat to 160 degrees. Continue baking until fully cooked.
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Step 4
These cutlets can be served without a side dish or with your family's favorite side, for example, fried potatoes with mushrooms. The cutlets are delicious even when cold.