Vegetable cutlets
Description
The dish is prepared without unnecessary complications. I will tell you more details below. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Peel the carrots and potatoes and cut them into small cubes. Break the broccoli into small florets, cutting larger ones into several pieces. Then steam all the vegetables until soft. I cook them together, placing the carrots and potatoes first, adding the broccoli after 10 minutes, and the green peas a couple of minutes before they're done. The vegetables should become very tender. After cooking, let them cool completely.
- 3
Step 3
Finely chop the onion and sauté in vegetable oil until soft and golden.
- 4
Step 4
Mash the steamed vegetables with a fork or potato masher. Do not puree them completely—keep some texture.
- 5
Step 5
Add the fried onion, salt, and all the spices to the resulting mixture. Taste and adjust seasoning, adding more spices or salt if needed. If the mixture is too runny, add 1–2 tablespoons of cornstarch, but don't overdo it with the flour, otherwise it will taste bad. Alternatively, instead of flour, you can add semolina or breadcrumbs to make the mixture denser.
- 6
Step 6
Form small patties weighing 50-60 grams.
- 7
Step 7
For the batter, add a few tablespoons of water to the corn flour and mix until you achieve a consistency similar to that of thin sour cream.
- 8
Step 8
Dip the vegetable patty into the batter.
- 9
Step 9
Then coat it in breadcrumbs. Repeat with the remaining cutlets.
- 10
Step 10
Sear the patties over medium heat with vegetable oil until golden brown on both sides. This will take about 5 minutes per side. Place the cooked patties on paper towels to absorb excess oil.
- 11
Step 11
Vegetable cutlets are ready, enjoy your meal!