Zucchini and pumpkin cutlets (vegan)
Description
The dish is prepared without unnecessary complications. Boil the potatoes for the cutlets in advance. Finely chop all the vegetables, mix them with spices and flour. With wet hands, shape the mixture into cutlets, coat them in flour, and fry in vegetable oil. Serve the finished dish hot.
Instructions
- 1
Step 1
Prepare the ingredients and spices according to the ingredient list. Boil the potatoes in their skins until done, let them cool, then peel. Since it's winter now, I used frozen zucchini, which works perfectly well for this recipe.
- 2
Step 2
Wash the pumpkin thoroughly, peel it, and cut it into cubes, just like the zucchini. Place the vegetables in a blender and puree them.
- 3
Step 3
Process until the vegetables turn into small, even crumbs.
- 4
Step 4
Grate the boiled potato on the finest grater. If the potatoes are small, slightly increase the quantity.
- 5
Step 5
Combine the potatoes with the pumpkin-zucchini mixture. Add herbs, a pinch of salt, ground pepper, and a pinch of ground coriander.
- 6
Step 6
Add the wheat flour and mix thoroughly. The mixture is ready for frying.
- 7
Step 7
With wet hands, shape the patties and coat them in flour.
- 8
Step 8
Then immediately place into hot oil in a frying pan and fry until golden brown.
- 9
Step 9
Serve the ready-made cutlets hot.