I offer a recipe for vegetable cutlets from pumpkin and carrots. They turn out to be very tender and tasty! Suitable for lean and vegan diets.
Cooking description:
I will tell you more about how to cook pumpkin and carrot cutlets below. Take the pumpkin in torn proportions with carrots. From spices, you can add nutmeg and Provencal herbs.
Purpose: For lunch / For dinner
Main ingredient: Vegetables / Carrots / Pumpkin
Dish: Hot dishes / Cutlets
Diet: Lenten dishes / Vegan dishes
Ingredients:
- Pumpkin - 200 Grams (or to taste)
- Semolina - To taste
- Carrots - 200 Grams (or to taste)
- Flour - 1-2 Art. spoons
- Flaxseed - 1 Tbsp. spoon (ground)
- Starch - 1 tbsp. the spoon
- Italian Herbs - 1 Teaspoon
- Salt - To taste
- Granular garlic - 1/2 Teaspoon
- Parsley - 1/4 Bunch
Servings: 2
How to cook "Pumpkin and Carrot Cutlets"
Prepare all ingredients. On a coarse grater, grate carrots and pumpkin in equal proportions. Simmer pumpkin and carrots in a skillet, covered, until soft. This will take about 30 minutes. Add spices and salt to taste. Add flaxseed and starch to the stewed pumpkin and carrot. Then add semolina in such an amount that you get a sticky and plastic mince. Finely chop the parsley and add to the minced meat. Divide the minced meat into tablespoon-sized balls. Shape into cutlets and roll in flour.
