Pumpkin cutlets
Description
The dish is prepared without unnecessary complications. During fasting, I make these cutlets the same way, only without the meat filling. For the filling, you can use medium-hard or hard cheese. This time I decided to make them a bit richer and tastier, as children prefer such cutlets. Any kind of minced meat can be used. For those on a diet, turkey mince makes an excellent filling—I often use it and the result is very delicious. The finished dish can be served immediately.
Instructions
- 1
Step 1
Peel the pumpkin thoroughly and grate it finely. Heat oil in a frying pan, add the grated pumpkin, and simmer until fully cooked. Then pour in milk and gradually sprinkle in semolina. Let the cooked porridge cool down.
- 2
Step 2
Fry the minced meat in a pan together with chopped onion until cooked. Add salt to taste. This will make a great filling for pumpkin cutlets.
- 3
Step 3
Add the eggs to the pumpkin mixture. Mix until the mixture becomes uniform and sticky. Take a small amount of the pumpkin mixture in your hand. Place the filling in the center. Cover with another layer of the pumpkin mixture. Shape into patties and coat in breadcrumbs.
- 4
Step 4
Fry in oil for 15 minutes on each side. Use plenty of oil and turn up the heat so that the cutlets form a crust and the meat filling has time to cook through.
- 5
Step 5
These wonderful pumpkin cutlets with a meat filling turned out great. Very tasty, I highly recommend! Try serving them with a mushroom sauce – you won't be able to stop eating.