How to cook the most delicious cabbage - secrets. Cabbage cutlets Lenten dietary cutlets made from cabbage with carrots

The benefits of cabbage as an invaluable source of fiber are undeniable. This explains the popularity of cabbage dishes. In addition, they are low-calorie, healthy and economical.

Among the wide variety of cabbage delicacies, cutlets have always stood out, suitable both as an independent dish and a side dish. They are included in vegetarian, children's and dietary menus, can diversify the family diet, and are prepared very simply.

Cabbage cutlets, prepared from a minimal set of ingredients, turn out not only very tasty, but also thanks to the vitamins contained in cabbage. They go well with regular sour cream or tomato, as well as with some meat dish.

The most delicious cabbage cutlets - photo recipe step by step

Cabbage cutlets are an excellent option for a light lunch or dinner. Perhaps to many they do not seem appetizing and tasty enough, however, after trying to cook this dish at least once, you will completely change your opinion about it.

Cooking time: 1 hour 30 minutes

Quantity: 6 servings

Ingredients

White cabbage: 1.5 kg
Onions: 1 pc.
Eggs: 2 pcs.
Milk: 200 ml
Semolina: 3 tbsp. l.
Wheat flour: 5 tbsp. l.
Salt:
Ground black pepper:
Vegetable oil:

Cooking instructions

Cauliflower cutlets recipe

Hearty cutlets with a delicious crust can be prepared without any meat at all. This dish flies off the table in the blink of an eye.

Required ingredients:

cauliflower forks;
2 cold eggs;
0.1 kg cheese;
1 onion;
100 g flour;
salt, pepper, dill, breadcrumbs.

Cooking steps delicious cauliflower cutlets:

We wash our central ingredient, cut off the hard part of the head of cabbage with a knife, divide it into inflorescences and put it in a bowl.
Throw the inflorescences into boiling water and cook after boiling again for about 8 minutes.
Catch the cooked cabbage pieces with a slotted spoon and leave to cool.
Puree the cooled cabbage in a blender and set aside again.
Cut the peeled onion into small squares.
Wash and chop the dill.
Grate the cheese on the coarse side of a grater.
Combine cabbage puree with onions, herbs and cheese, beat in eggs, add salt, pepper, add spices to taste, then mix everything until smooth.
Add flour and mix thoroughly again.
Heat oil in a frying pan.
We wet our hands with water, form round cakes, roll them in breadcrumbs and place them in a frying pan.
Fry the cabbage cutlets until golden brown, then turn them over with a wooden spatula.

How to cook cabbage cutlets with minced meat

This recipe is a real lifesaver if there is critically little minced meat for the cutlets. By adding cabbage to it, you will get high-quality cutlets.

Required ingredients:

0.5 kg cabbage;
0.3 kg minced meat;
1 egg;
100 g flour;
50 g semolina;
100 ml milk;
salt, pepper, spices.

Cooking steps cabbage and meat cutlets:

Shred the cabbage as finely as possible;
After adding a little salt, fry the minced meat in oil;
After filling the cabbage with milk, simmer it in a thick-walled frying pan until half cooked.
After the milk boils, add semolina, stirring continuously, and boil for about a quarter of an hour.
Let the cabbage mass cool, then combine it with the minced meat and beat in the egg. After mixing, wait until our unusual minced meat has completely cooled down.
Having wetted our hands, we form oval-shaped cakes, bread them in flour and fry them in hot oil. Creamy sauce, sour cream or mayonnaise will be an excellent addition to the original dish.

Cabbage and chicken cutlets

Despite such an unusual combination of products, the result will surprise you with its pleasant taste and satiety. And by showing a little initiative and stewing the finished cutlets in tomato, you will add juiciness to them.

Required ingredients:

0.2 kg cabbage;
0.2 kg chicken fillet;
1 cold egg;
3 garlic cloves;
salt, pepper, curry.

Cooking procedure cabbage and chicken cutlets:

Remove the top cabbage leaves, grate the required amount of cabbage or pass through a blender.
Separate the meat from the bones and skin, pass it through a meat grinder or blender. The ratio of cabbage to meat should be approximately 2:1.
Combine the minced meat with cabbage puree, beat in the egg, mix by hand, adding chopped garlic, spices and salt. Mix again by hand and beat the minced meat. The mass will look runny, but the finished cutlets will hold their shape perfectly.
With wet hands, form round cakes, place them in hot oil, and fry on both sides.
When a golden brown crust appears, reduce the flame as much as possible, pour in a little boiling water or meat broth, and simmer for about a quarter of an hour. It is allowed to add spices and bay leaves to the broth.
An excellent side dish for these cutlets is rice and homemade pickles.

Recipe for cabbage and cheese cutlets

The most banal hard cheese will help add piquancy to cabbage cutlets.

Required ingredients:

1 small cabbage fork;
100 ml sour cream;
50 g cheese;
2 cold eggs;
50 g flour.

Cooking steps cabbage cutlets with cheese:

Shred the cabbage as thinly as possible, fry it for a couple of minutes in hot oil, then add sour cream and continue to simmer until soft, seasoning with salt and pepper. Then remove from heat and let cool.
Grate the cheese on a medium-mesh grater.
When the cabbage has cooled, beat the eggs into it and add cheese, mix thoroughly.
We form cutlets from the resulting mass, bread them in flour and fry them on both sides until golden brown;
Serve with sour cream.

How to cook delicious sauerkraut cutlets

Don’t believe that you can make juicy, soft and very tasty cutlets from pickled kaput? Then we go to you! For meat eaters, when reading the name, the dish may seem a little strange. However, in the hot season, when it doesn’t bother you to think about the safety of your figure, cabbage cutlets will be just right.

Required ingredients:

0.5 kg of sauerkraut;
300 g flour;
20 g sugar;
a pinch of soda;
onion;
egg;
salt pepper.

Cooking steps the best summer cutlets:

Finely chop the peeled onion and saute it in hot oil until transparent.
Add soda and sugar to the flour sifted through a fine mesh sieve. Mix everything thoroughly.
Combine flour with cabbage, add salt and pepper, after mixing, add fried onion and egg; if desired, you can enrich the taste with finely chopped herbs.
We form cutlets from minced cabbage, bread them in flour, and send them to fry over low heat.
Serve with sour cream as an addition to any side dish.

Lenten dietary cabbage cutlets with carrots

The decision to give up meat dishes during Lent is usually affected by the meagerness of the daily menu. You can diversify it with cabbage and carrot cutlets. The egg in the recipe is present as a binding element; if desired, it can be replaced with 1 potato.

Required ingredients:

0.3 kg cabbage;
1 large carrot;
1 cold egg;
170 g flour;
salt pepper.

Cooking procedure the most dietary cutlets:

Finely chop the cabbage.
We grate the washed and peeled carrots on the small cells of a grater.
Lightly sauté the vegetables. In their raw form, they are not suitable for making cutlets. To do this, heat a tablespoon of oil in a frying pan and place the prepared cabbage and carrots on it. The total roasting time is about 10 minutes. Transfer the softened vegetables to a deep bowl.
In order for the cutlets to keep their shape normally, they need a binder; an egg and flour will handle this role. Beat the egg into the vegetables, add 100 g of flour, season with spices and salt, and knead thoroughly.
Now our minced vegetables are ready to form cutlets. We form the cakes with wet hands, then bread them in the remaining flour and fry them on both sides.

Cabbage cutlets in the oven

This dish should appeal to all lovers of dietary and vegetarian food. Because the result is tasty, absolutely non-greasy and very healthy.

Required ingredients:

1 kg cabbage;
200 ml milk;
50 g butter;
100 g semolina;
3 eggs;
salt, pepper, coriander, breading.

Cooking steps rosy and delicious cutlets without meat:

Remove the cabbage leaves from the fork, wash them well and place them in a saucepan.
Boil cabbage leaves in salted water for about 10 minutes. When using a young vegetable, this cooking stage can be omitted.
When the boiled cabbage has cooled, grind it using a blender or by hand chopping.
Melt the butter in a thick-walled frying pan, put the cabbage in it, stirring, simmer for 5 minutes, then pour in the milk.
When the milk-cabbage mixture begins to boil, add the semolina, stir, turn off the flame and cover everything with a lid.
When the resulting mass has cooled and the semolina in it has swelled, add eggs; the white of one of them can be pre-separated for lubrication. Salt and season our minced meat, then mix thoroughly.
We form cutlets from it, which should be rolled in breading.
Line a baking sheet with wax paper, place the cutlets on it and place them in the oven for about 20 minutes.
We take out the cutlets, brush them with protein and put them in the oven again, this time for a quarter of an hour.
The finished dish can serve as a side dish, usually served with sour cream or ketchup.

There are truly folk dishes in the cuisines of different countries. This includes cabbage. The recipe for its preparation is not at all complicated. Probably, this dish has been prepared since the very times when cabbage began to be eaten. But variations, as usual, can be very different. Each kitchen has its own nuances in preparing food. So there is room for your culinary imagination to run wild. Let's try to cook cabbage today. The basic recipe is quite simple. Why not try it?

A little history

How to cook cabbage? What to prepare this dish from? The name itself speaks for itself! Of course, it is made from cabbage. But again, cabbage can also be different: sour, salty, fresh. And the additives (as in the well-known Russian fairy tale) can be completely different.

In fact, cabbage (another name for the dish) is a national Ukrainian and Slovak dish. As usual, some other countries also claim it as its place of birth, where the vegetable of the same name has long had nutritional value. In terms of its relatedness, cabbage soup made from fresh cabbage is the brother of the well-known borscht. But it’s a little easier to prepare and doesn’t require as many ingredients (as for the real thing where the spoon stands).

Benefit and popularity

In many countries around the world, delicious cabbage is widely popular. After all, the soup turns out to be satisfying and healthy. In addition, it is very cost-effective. After all, it can be used, especially when nothing else is at hand, as a complete lunch for a large family: both the first and the second. If this dish is not prepared lean, but with meat, then pork is best. It is fatty and nutritious. And sauerkraut, pre-washed with water to remove excess acid, neutralizes this fat well, allowing all component products to be well absorbed.

Some people add flour, butter, and sour cream with garlic. And according to Zaporozhye, Cossack, millet must also be introduced at a certain stage of preparation. This is probably how the Sich Cossacks prepared cabbage in the ancient times of Catherine the Great.

The Chinese and peoples of eastern Siberia make this dish with rice, using only fresh cabbage. Therefore, each housewife decides for herself how to prepare cabbage soup (its recipe and ingredients). Which, in general, is wonderful, if only because you can fully demonstrate your culinary imagination and prepare a delicious dish, delighting your loved ones or guests with this simple folk dish.

Ingredients for the main recipe

We will need: half a kilo of fresh cabbage, the same amount of sauerkraut, but not too sour, a couple of carrots, about five medium potatoes, a couple of onions, pork broth, a piece of salted lard (fresh), a bunch of fresh herbs - parsley, dill, onion.

Preparation

First, cook the broth according to all the rules from a small piece of pork. We immediately warn those who do not like too much fat - this soup is just that. This can only be avoided if you cook lean cabbage. Its recipe will be given below.

When the broth is cooked, strain it for transparency (we also cook it with an onion for the same purpose). Take out a piece of cooked soft pork and chop it finely and finely. Return the chopped pieces back to the broth.

Preparing vegetables

Cut fresh cabbage into thin strips using a special knife (like for borscht). Lightly rinse the pickled mixture under running water. Peel the potatoes and cut into large cubes. Three large carrots, pre-peeled. Finely chop the onion. Cut the salted lard into small pieces. And chop the fresh greens quite finely.

Roasting

Just like for borscht, to make it tasty, cabbage also needs to be fried. Place pieces of lard (undercut) into a frying pan and fry over low heat. Add the onion to the pan first, then the carrots. Stirring, fry for about five minutes. Then add sauerkraut, a little broth, cover the frying pan with a lid and simmer for another ten minutes.

Final stage

At this time, throw fresh cabbage and potatoes into the broth and cook for 10 minutes. Combine the contents of the frying pan and saucepan together, stirring thoroughly. Then cook the almost ready cabbage until the potatoes are ready (take out a piece of potato and try it: if it breaks without effort, the soup is ready). Cover with a lid, remove from heat and let it brew. Some people think this is one of the most important things: letting the cabbage soup sit.

Serving the dish to the table

You can serve cabbage to the table after half an hour, sprinkle with chopped fresh herbs, and put a spoonful of sour cream on each plate. The soup should be very thick (at least that’s what the classic preparation looks like). In theory, there should be a spoon stuck in the middle of the pan. The coarse one goes best with the dish.

Variations

It is believed that there is no need to add tomato to cabbage. But for tomato lovers, there are at least two variations of the basic recipe. First: we take fresh tomatoes (especially good if they are in season when they are inexpensive) and add them to the soup at the final preparation stage, having previously cut them into large pieces. Second: add a couple of tablespoons of tomato paste to the fry. But then, of course, add more beets - and you can get real borscht!
If you want Cossack food, then at the middle stage of cooking (along with the potatoes) add three large spoons of millet into the pan.
Those who don’t like sourness can cook cabbage without sauerkraut. But then you need to take twice as much fresh to compensate for the thickness of the soup.
For those who are accustomed to using this kitchen appliance, you can cook cabbage in a slow cooker. It’s not difficult at all; it takes the same amount of preparation as ordinary borscht.
For those who are fasting and on a meat-free diet, you can prepare lean cabbage. Do the same thing, but not with meat broth and without the participation of lard. True, it turns out not so tasty, but it also has a right to its place on the table. Then season to your heart’s content with spices, fresh herbs, sour cream (if allowed) or ghee. This will significantly improve the taste situation. Bon appetit everyone!

Many people know about the benefits of cabbage. In addition, this vegetable is available in our area almost all year round, and its cost is quite low. Today we’ll talk about what to cook from cabbage.

What are cabbages?

How many have heard the word "cabbage"? For sure. Does everyone know that dishes with such a name can be debated endlessly? After all, every housewife is sure that her recipe for cabbage soup is the only correct one, while others are confused about the terms. Soup, pie, cutlets, casserole - all these wonderful and completely diverse dishes are often given the same names...

Or maybe it's even better? And we will prepare cabbage pancakes - very different, unusual and very tasty!

Cabbage pies

Perhaps most often, culinary experts use this word for pies: small ones fried in oil, huge and fluffy baked ones, open and closed, very different, united by only one thing - the filling. Not every cabbage recipe involves the use of fresh cabbage; often the main ingredient is sauerkraut.

Russian pie

To prepare such a dish you will need a minimum of time and the most affordable products. Grind a small head of cabbage (about half a kilo), preferably using a food processor, so that the pieces are thinner. Add a couple of large eggs, 3-4 tablespoons of sour cream and mayonnaise, pepper and salt directly into the cabbage. We will need about a glass of flour for the pie, but we will add it in portions so that the dough turns out like thick sour cream. At the very end, add a pinch of baking powder or slaked soda - then our cabbage soup will be lush. Bake the pie in a preheated oven until golden brown.

Yaroslavl pancake pie

This simple and tasty dish will decorate even a holiday table. Yaroslavl kapustnik is a pie whose recipe involves the use of pancakes and yeast dough. Both can be prepared independently, or you can simply buy them in a store, significantly reducing the cooking time. We will need exactly half a kilo of dough, and 3 pancakes. For this quantity you will need a small forkful of fresh cabbage (500 g), 2-3 boiled eggs and a little butter. Divide the dough in half and roll it into layers according to the size of the mold (preferably round). Place a layer of finely chopped cabbage mixed with boiled eggs on the dough and cover with a pancake. Alternate cabbage and egg layers with pancakes, covering the last layer with dough. Pinch the edges and place in a preheated oven. You can prepare pancakes and yeast dough for cabbage soup yourself, according to your favorite recipe.

Cabbage soup

In a five-liter saucepan prepare a rich meat broth. Separately, boil the millet (a glass). Sauté finely chopped onion, carrots, celery in a frying pan - 1 small piece each. Add potatoes (3-4 pieces), millet, stewed vegetables to the broth, let it boil. Add cabbage - pickled, raw or a mixture of both, about 400 grams in total. Cook over low heat, and at the end of cooking add lard, spices, and herbs twisted with garlic.

Cabbage pancakes

Many people like to cook vegetable cutlets from batter. The recipe for cabbage pancakes is very popular among gourmets. What's surprising? Crispy, crispy crust and tender center - a combination loved by absolutely everyone!

When preparing such cabbage soups, you don’t have to adhere to strict proportions of products. The recipe is based on a dough made from finely grated cabbage, eggs, flour or semolina. If desired, you can add a little carrots, herbs, and onions to the pancakes. Approximate amount of ingredients:

cabbage - 500 g;
egg - 2 pcs.;
flour - 5 tbsp. l.;
slaked soda - a pinch.

Cabbage pancakes are fried in hot oil, like regular pancakes. They can be served both hot and chilled. This one can be varied. For example, pour tomato and sour cream over prepared pancakes and simmer - this will make them even more tender.

Appetizing, hearty cutlets can be prepared not only from meat, but also from minced vegetables. Cabbage cutlets are especially successful. You can choose the most delicious recipe from the options presented below.

The finished dish is crispy, tender and goes well with any meat gravy. For it you will need to use: 450 g of white cabbage, 4 tbsp. semolina and breadcrumbs, 1 onion, 2 tbsp. thick mayonnaise, salt, oil, hot spices.

The cabbage is grated on the largest grater, mixed with salt and selected seasonings.
The onion is finely chopped with a knife and poured into other products.
All that remains is to add mayonnaise and semolina to the mixture. The ingredients are actively mixed with a spoon, after which the minced meat is left for 25 minutes until the semolina swells.
From the resulting mass, small cutlets are formed, each of which is rolled in breadcrumbs on all sides.

If desired, the finished treat can also be stewed in tomato juice after frying.

Cauliflower recipe

You can also make delicious golden brown cutlets from colored vegetables. For this, 1 cabbage fork will be enough. You also need to take: 2 chicken eggs, 2 tbsp. flour, butter, pepper mixture, salt.

A fork of the vegetable is carefully disassembled into inflorescences, after which it is boiled until soft in salted water. It is very important not to overcook the product so that it does not turn into mush.
The finished vegetable is placed in a colander and transferred to a convenient bowl for mixing the minced meat.
By pounding the inflorescences turn into puree. You should not use a blender for this.
Salt and a mixture of peppers are added to the vegetable mass.
Eggs are mixed into the minced meat.
Wheat flour is added last.
The products are thoroughly mixed until smooth.
Thin cauliflower cutlets are formed from the mass and fried in hot fat on both sides.

Before serving the dish, place it on a paper towel.

Cutlets with mushrooms

Mushrooms will make the vegetable dish under discussion more satisfying. In addition to fresh champignons (150 g), you will need to use: 350 g of young cabbage, large onion, 3 tbsp. semolina, 2 eggs, 120 ml milk, a pinch of ground turmeric and red pepper, salt, oil.

The vegetable is first chopped into strips, then cut into small cubes. You need to do the same with onions and mushrooms. By the way, frozen champignons are also quite suitable for this recipe.
The cabbage is transferred to a thick-walled bowl, salted, poured with milk and stewed over the smallest fire under a closed lid.
Mushrooms and onions are fried until the latter is transparent.
Semolina is added to the almost finished cabbage, after which the mixture is left on the fire for another couple of minutes until the cereal swells.
The cooled stewed vegetable is thoroughly mixed with the frying.
All that remains is to add eggs and seasonings to the minced meat.
To ensure that the mass becomes thick enough, after mixing it is put in the cold for half an hour.
The cutlets are fried on both sides in fat or oil.

The dish is served with sour cream sauce with finely chopped herbs.

With added potatoes

This quick and easy treat makes a great side dish substitute. It is filling and tasty. In addition to potatoes (5 pieces), you will need to take: 800 g of fresh cabbage, 2 white onions, 1 egg, 3 garlic cloves, a handful of breadcrumbs, salt, butter.

The vegetable is cut into large pieces, after which it is boiled in salted boiling water, squeezed and crushed using a blender.
Chopped garlic cloves and onions are fried in vegetable oil.
Potatoes with fried vegetables are mashed, salted and peppered if desired.
An egg is added.
Cutlets formed from minced vegetables are fried until golden brown after rolling in breadcrumbs.

The treat is served with garlic sauce based on mayonnaise.

Cabbage cutlets with meat

Vegetable cutlets are loved not only by vegetarians. Especially if you add beef pulp (750 g) to cabbage (550 g). You also need to take: a couple of onions, an egg, 50 g of semolina, salt, pepper, butter.

The cabbage is finely chopped with a sharp knife and poured with boiling water. After cooling, the mass is thoroughly squeezed out.
Onions are passed through a meat grinder along with the meat.
Soaked cabbage, egg, salt, pepper, and semolina are added to the minced meat.
After 15-20 minutes, you can form cutlets and cook them in breadcrumbs.

Before serving, pour melted butter over the dish.

The most delicious recipe with semolina

Semolina is a very common component of vegetable cutlets, as it allows you to make the minced meat thicker and denser.

For this cereal recipe you will need 5 tbsp at once. And also: 650 g of fresh cabbage, 2 onions, a pair of garlic cloves, 2 eggs, 40 g of butter, a bunch of fresh herbs, salt, butter. How to cook cabbage cutlets with semolina is described below.

All cabbage turns into thin straws. You can use a sharp knife or a food processor for this.
The chopped vegetable is cooked in boiling water for 8 minutes until soft. The time may vary depending on the type of cabbage. The main thing is not to overcook the vegetable.
The onion is finely chopped and sautéed in butter. It should turn golden but not burn.
Boiled cabbage is washed with cold water, squeezed out, mixed with fried cabbage, chopped garlic, and chopped herbs.
All that remains is to add semolina, eggs, salt the minced meat and you can form miniature cutlets from it.

Semolina can also be replaced with oatmeal.

Diet cabbage cutlets

Cabbage cutlets are an excellent diet dish. It will help you get rid of extra pounds without suffering from hunger. This treat is prepared from: 450 g of vegetable, 5 tbsp. rolled oats, 1 egg, salt.

The cabbage is thoroughly washed, dried with a paper towel and grated on a grater with the smallest cells. If you choose a special shredder, you will not be able to make the dish tender.
An egg is driven into the vegetable mass, salt and rolled oats are added. The minced meat must be thoroughly kneaded so that it becomes thick and homogeneous.
The cutlets are baked in a well-heated oven on a greased baking sheet. You can cover it with foil.

The dish is served with low-fat salted sour cream.

With minced meat and cheese

Both adults and children like these cutlets. They are an excellent alternative to the usual meat dish and go well with any side dishes. For such cutlets you need to take: 350 g of cabbage, carrots, 150 g of minced meat from any meat, 120 g of hard cheese, 1 egg, 70 ml of full-fat kefir, 180 g of flour, salt, pepper, butter.

The cabbage is grated on a fine grater, and the cheese and carrots are grated on a medium grater.
Prepared vegetables and dairy products are mixed with minced meat.
Kefir is poured into a bowl of food, salt and pepper are added.
All that remains is to add flour and egg to the vegetable mass, and then mix it thoroughly.
The formed cutlets are rolled in flour and fried in oil.

Ready-made cabbage pancakes can also be stewed in sour cream for a couple of minutes.

Recipe from Yulia Vysotskaya

This famous recipe from Yulia Vysotskaya is very popular among modern housewives. It is simple and allows you to prepare a delicious dish. For this we use: 350 g fresh cabbage, 60 g semolina, 1 egg, 1.5 tbsp. vegetable broth, salt, spices, oil.

The cabbage is washed, dried with a paper towel and chopped in a blender.
An egg is beaten into the mixture and semolina is added. The products are thoroughly mixed and left for 12 minutes. During this time, the cereal should swell.
The vegetable oil in the frying pan heats up well, and cutlets formed from minced vegetables are laid out in it. The treat is fried until golden brown on both sides.
Next, broth is poured into the pan (meat can also be used), in which the dish is stewed for another 7-10 minutes.

Cabbage cutlets are served with any sauce based on sour cream or unsweetened yogurt.

We put the necessary vegetables on the countertop - fresh cabbage, carrots, half a large onion, garlic. Peel and wash all vegetables. If you have bell pepper, you can add half of it.

Cut the cabbage into large cubes so that it is easy to chop. Pour them into the blender bowl, cover with a lid and turn on at full power for a few seconds.

Pour the chopped cabbage into the pan, but it should not be pureed, the vegetable should just be finely chopped into pieces. Control the process Open the bowl periodically to avoid porridge.

In the same bowl, chop the onion, carrots and garlic.

Before preparing cabbage cutlets, you need to slightly boil it. Pour milk into the pan. Place on the stove and cook for 5 minutes until the mixture becomes soft.

Using a colander, drain the liquid from the pan so that the cabbage is milk-free. Pour it into the pan again and take it to the balcony to cool.

When this happens, beat in the eggs, add the prepared vegetables, salt, and spices to taste.

Mix all the cabbage mixture. Add flour or semolina.

Mix again, the mass should be a little thick so that the cutlets form well.

Place a frying pan with oil on the stove. Form cutlets with wet hands and roll them in. Fry over medium heat until golden brown.

Place the cutlets on a plate with a napkin to drain excess oil. Appetizing vegetable cutlets are ready