Vegetable cutlets: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Vegetable cutlets are a tasty and he althy dish suitable for diet, lean and children's menus. They are cooked in a pan, in the oven or steamed on the basis of minced meat made from minced vegetables. In today's publication you will find some original recipes for vegetable cutlets.

With beets

This appetizing dish is distinguished not only by its pleasant taste, but also by its rich hue. It goes well with various savory sauces and, if desired, can become a full-fledged dinner for the whole family. For its preparation you will need:

• 600g beets;
• 100ml water;
• 2 tbsp. l. bran;
• ½ cup semolina;
• s alt;
• vegetable oil.

Before you cook vegetable cutlets, you need to work on beets. It is cleaned, rinsed, grated and stewed in a sealed container over low heat. After about a quarter of an hour, the softened beets are combined with semolina, bran, s alt and a small amount of vegetable oil. All mix well until a homogeneous mass is obtained. From the finished minced meat, neat cutlets are formed with moistened hands,Spread them on a baking sheet lined with parchment and send them to the oven. Products are baked at 220 degrees for about twenty minutes, and then carefully turned over and wait a little less than a quarter of an hour.

With cauliflower

Juicy and tender meatballs, made according to the method described below, go well with a variety of white sauces and seasonal vegetable salads. To prepare them you will need:

• medium forks of cauliflower;
• chicken egg;
• 2 tbsp. l. flour;
• s alt;
• vegetable oil;
• breadcrumbs.

The washed cabbage is sorted into inflorescences and boiled until half cooked in s alted water. A slightly softened vegetable is crushed and combined with an egg and flour. Small cutlets are formed from the resulting mass with moistened hands. Each of them is rolled in breadcrumbs and spread on a greased baking sheet. Prepare vegetable cutlets in the oven, heated to standard temperature. As soon as they are browned, they are taken out of the oven and served.

With peas

These hearty cutlets will be a great substitute for meat products. They turn out to be quite satisfying and tasty, optimally suited for a vegetarian dinner. To prepare them you will need:

• 100 g semolina;
• 500g peas;
• 2 small onions;
• 3 tbsp. l. wheat flour;
• 2 eggs;
• s alt;
• water;
• vegetable oil.

Peas and semolina are boiled separately until cooked, and then combined in a deep container and thoroughly kneaded with a fork. Browned chopped onions, flour, s alt and eggs are added to the resulting mixture.

Small cakes are formed from the minced meat with wet hands. These vegetable cutlets are steamed for 20 to 30 minutes. Serve them hot, after pouring sour cream.

With zucchini and potatoes

These ruddy appetizing cutlets are a successful combination of several vegetables at once. To prepare them you will need:

• half of a small zucchini;
• big potato;
• 2 medium carrots;
• a small onion;
• meaty sweet pepper;
• garlic clove;
• 50g cheese;
• 2 eggs;
• 3 tbsp. l. flour;
• s alt;
• vegetable oil;
• dill;
• seasonings.

Since this recipe for vegetable cutlets is extremely simple, any housewife can handle the preparation of this dish without any problems. Peeled vegetables (zucchini, potatoes and carrots) are grated, s alted and thrown into a colander to get rid of excess liquid. Then cheese chips, chopped garlic, onion and pepper are added to the resulting mass. All this is added, sprinkled with spices, supplemented with flour and eggs and mixed. Neat cutlets are made from the minced meat and baked in the oven for twenty minutes at a moderate temperature.

With zucchini and eggplant

These fragrant vegetable cutlets have a rich taste and pleasant aroma. If desired, they can be included not only in the adult, but also in the children's menu. To prepare them you will need:

• 200 g young thin-skinned zucchini;
• 200g eggplant;
• 2 large potatoes;
• medium-sized onion;
• 2 raw eggs;
• s alt;
• breading;
• vegetable oil;
• seasonings.

This is one of the most time-consuming recipes for delicious vegetable cutlets. To begin with, the washed eggplants are baked in the oven. As soon as they become soft, they are slightly cooled, peeled and kneaded with a fork. After that, boiled mashed potatoes and raw grated zucchini are added to them. All this is complemented with chopped onions, eggs, s alt, seasonings and a small amount of breadcrumbs. From the resulting minced meat, neat cutlets are formed with wet hands. Each of them is rolled in breadcrumbs and fried in a heated frying pan, greased with vegetable oil.

With white cabbage

This is one of the most popular and easy recipes for vegetable cutlets. To repeat it yourself in your kitchen, you will need:

• 500 g young white cabbage;
• 3 tbsp. l. whole milk;
• 3 tbsp. l. semolina;
• raw chicken egg;
• s alt;
• cumin;
• pepper;
• breading;
• vegetable oil.

The washed cabbage is freed from the top leaves, chopped thinstraws and stew in a greased pan. As soon as it becomes soft, s alt and milk are added to it. After some time, the cabbage is removed from the heat, supplemented with semolina and cooled to room temperature. Then it is mixed with eggs and spices. Small cutlets are made from the resulting minced meat, breaded and fried in hot vegetable oil.

With potatoes

Using the technology described below, very soft and fluffy vegetable cutlets are obtained, the photo of which will be presented below. To prepare them you will need:

• 4 large potatoes;
• a small onion;
• 1 egg;
• ½ cup whole milk;
• 3 tbsp. l. flour;
• greens;
• s alt;
• vegetable oil.

Peeled and washed potatoes are boiled in s alted water and mashed with a crush. The resulting puree is combined with milk, a raw egg, two large spoons of flour, chopped herbs and chopped onions. Small cutlets are made from the finished minced meat. Each of them is breaded in the remaining flour and browned in a hot pan greased with vegetable oil.

With canned champignons

Fans of hearty homemade food can be recommended to pay attention to another original recipe for simple and tasty vegetable cutlets. Since it involves the use of a specific set of ingredients, double-check in advance that you have everything you need on hand. In this case, you will need:

• 100 g champignons(canned);
• large onion;
• big carrot;
• zucchini;
• glass of rice;
• select chicken egg;
• 2 tbsp. l. low-fat sour cream;
• 2 tbsp. l. tomato paste;
• water;
• s alt.

Peeled, washed and chopped vegetables are combined with rice, mushrooms, eggs and s alt. Small cutlets are formed from the resulting mass, put them in a deep saucepan and pour a small amount of water mixed with tomato paste and sour cream. All this is s alted, brought to a boil and stewed under the lid for a quarter of an hour.

With cabbage and carrots

These juicy and extraordinarily tasty vegetable cutlets have a relatively low energy value. Therefore, they can be safely offered to women who adhere to a strict diet. To prepare them you will need:

• 100g carrots;
• 200g fresh white cabbage;
• 60g semolina;
• 2 raw chicken eggs;
• 50ml vegetable oil;
• 1, 5 cups filtered water;
• 3 tbsp. l. breadcrumbs;
• s alt;
• pepper.

Carefully washed cabbage leaves are chopped into thin straws and combined with grated carrots. Vegetables prepared in this way are poured with s alted water and boiled until soft. Then semolina is gradually poured into them and everything is cooked together for about fifteen minutes. After the specified time has elapsed, the contents of the pan are completely cooled, supplemented with eggs, s alt and pepper. From the resulting mass, form by handneat cutlets, roll them in breadcrumbs and brown in hot vegetable oil.

With carrots and lentils

These hearty vegetable patties are loaded with iron and vegetable protein. Therefore, they are not only very tasty, but also quite useful. To prepare them you will need:

• a glass of red lentils;
• large carrot;
• big onion;
• 1 tbsp l. tomato paste;
• 4 tbsp. l. breadcrumbs;
• 4 glasses of water;
• s alt;
• ground black pepper;
• thyme;
• greens;
• olive oil.

Lentils are poured with water and boiled until tender. As soon as it becomes soft, it is kneaded with a pusher and combined with sautéed onions, fried carrots, spices, s alt, tomato paste, breadcrumbs and chopped herbs. From the resulting mass with wet hands form neat cutlets and brown them in heated olive oil.

With eggplant and sweet peppers

These delicate vegetable cutlets have a piquant taste and a delicate pleasant aroma. To treat them to your family, you will need:

• 2 eggplant;
• red bell pepper;
• 5 tbsp. l. breadcrumbs;
• a glass of premium flour;
• s alt;
• vegetable oil.

The washed vegetables are spread on a baking sheet and baked for about half an hour at a temperature of 220 degrees. Then they are cooled, freed from the peel and seeds andcrushed. The resulting eggplant puree is lightly s alted, combined with breadcrumbs and flour. Then it is divided into eight parts, each of which is rolled into a cake and filled with chopped sweet pepper. The resulting cutlets are browned in heated vegetable oil and served with fresh herbs.

With carrot and apple

These appetizing fruit and vegetable cutlets have a pleasant sweet taste and a bright orange tint. They are perfectly absorbed by the human body and will be a good option for a light family dinner. For cooking you will need:

• 5 juicy carrots;
• 1 ripe apple;
• ½ cup semolina;
• ½ cup all-purpose wheat flour;
• 2 tsp sugar;
• 1/3 cup filtered water;
• s alt;
• vegetable oil.

Peeled and washed apple tinder on a medium grater. The same with carrots. The vegetables are combined and laid out in a suitable saucepan, poured with water, supplemented with a tablespoon of olive oil and simmered over low heat for about ten minutes. Then s alt, sugar and semolina are added to the fruit and vegetable mixture. Neat cutlets are formed from the cooled mass, rolled in flour and browned in a frying pan greased with vegetable oil. Before serving, they must be poured with fresh sour cream, honey and jam are served separately.

With potatoes and champignons

These hearty and appetizing meatballs will surely be appreciated by adherents of vegetarianism. They have a very pleasant taste and delicate mushroomaroma. These cutlets go well with any spicy sauce and can add variety to your usual diet. To prepare them you will need:

• 200 g raw mushrooms;
• 700g potatoes;
• 150g onion;
• 3 tbsp. l. flour (+ more for breading);
• 1 tbsp l. dried nettle;
• 1 tbsp l. chopped mint;
• bay leaf;
• water;
• s alt;
• vegetable oil.

It is necessary to start the process of cooking such cutlets with the processing of potatoes. It is peeled, rinsed under a tap, cut into medium-sized pieces and boiled in s alted water with the addition of bay leaf. As soon as it is completely ready, it is removed from the pan and kneaded with a pusher. The resulting puree is supplemented with browned onions, flour and herbs. All this is combined with chopped and fried champignons and intensively mixed.

At the final stage, small meatballs are formed from the finished minced meat with moistened hands. Each of them is rolled in flour and browned for several minutes on each side in a preheated pan, greased with vegetable oil. The readiness of potato and mushroom cutlets can be judged after the appearance of an appetizing golden crust.