Steamed pumpkin cutlets for children. Cutlets with pumpkin and minced meat: the best recipes

Cut the chicken fillet into small pieces. Peel the pumpkin, remove the internal fibers with seeds and cut the pumpkin pulp into pieces. Fill the pieces of wheat bread with milk. We pass chicken fillet, pumpkin, and soaked bread through a meat grinder. Add onions, fried until transparent in refined sunflower oil, to the minced meat. Chicken egg 1 pc. Beat an egg into the minced meat for chicken and pumpkin cutlets. Also add salt to the minced meat. Mix the minced meat. Add chopped parsley. Mix the minced meat for steam cutlets again until smooth. From the prepared minced meat we form small round flattened cutlets. There are 12 pieces in total. Pour water into the multicooker bowl, place the tray for steaming, place the cutlets in the tray, leaving gaps between them. Close the lid of the multicooker and use the “Steam” mode to cook the first portion of cutlets for 20 minutes. Transfer the finished chicken cutlets with pumpkin to a dish and cook the next portion, in the same mode and for the same amount of time. We serve steamed chicken cutlets with pumpkin hot or warm; as a side dish you can offer a salad of fresh vegetables, rice, and potatoes.

Bon appetit!

Steamed chicken-pumpkin cutlets in a slow cooker... I spun them) due to my husband’s illness I had to master this kind of food)) The benefits of steamed dishes become an undeniable argument that many people who care about their health and watch their diet give preference for this method of preparing a large number of dishes! Steamed cutlets are lower in calories than fried ones, but at the same time they turn out juicier and the taste of the products included in the minced meat is not lost, but, on the contrary, becomes brighter! Chicken cutlets with pumpkin are proof of this! Although the taste of pumpkin is difficult to discern, the cutlets have a delicate sweetish taste and an appetizing golden appearance; they can be given to children who refuse to eat healthy pumpkin - in the cutlet it is “disguised” as carrots :) Let’s get started... To prepare chicken-pumpkin steamed cutlets we will need... minced chicken, pumpkin, bread, milk, onions, chicken egg, vegetable oil, salt, spices, herbs. Peel the pumpkin, remove the internal fibers with seeds and cut the pumpkin pulp into pieces.

Fill the pieces of bread with milk to soften...and grind the pumpkin...you can use a blender. Let’s make a trinity

At this stage, when mixing, you can add fried onions, herbs, salt and spices...all to taste...and mix the minced meat until smooth.

From the prepared minced meat we form small round flattened cutlets. Pour water into the multicooker bowl, place the tray for steaming, place the cutlets in the tray, leaving gaps between them.

Vegetarian Carrot Cutlets are an excellent dietary alternative to meat dishes and side dishes. The cutlets are tender, tasty and leave you feeling full for a long time. Also, carrot cutlets are ideal for children, because they are healthy, nutritious and bright. Carrots 600 g. Eggs 2 pcs. Flour 100 g. Vegetable oil 50 ml. Salt 1/2 tsp. Three carrots on a coarse grater. Add beaten eggs, flour and salt. Mix all ingredients thoroughly. We form cutlets from the carrot mixture and place them on a hot frying pan. Fry for 3 minutes on each side until cooked through. Carrot cutlets are ready. Bon appetit!

A detailed step-by-step description of how to prepare the dish “Bean cutlets with mushroom sauce.” Be sure to try Beans 2 cups. White bread 50 g. Milk ¼ cup. Dried mushrooms 20 g. Chicken egg 2 pcs. Wheat flour ½ g. Breadcrumbs 2 g. Vegetable oil 3 g. Mix cooked beans with bread soaked in milk, mince, add raw eggs, salt and mix thoroughly. Cut the cutlets from the resulting mass, roll them in breadcrumbs and fry in a frying pan heated with oil. Serve with mushroom sauce.
20min 25min Vegetarian Detailed step-by-step description of how to prepare the dish “Canned corn cutlets with sour cream.” Be sure to try it: Canned corn 120 g. Milk 50 g. Semolina 10 g. Butter 25 g. Chicken egg ½ pc. Parsley 5 g. Breadcrumbs 15 g. Sour cream 30 g. Place corn in a saucepan, add milk and evaporate, then add semolina, 5 g butter and simmer for 5-10 minutes, then remove from heat, mix with egg, sugar and chopped parsley, make 3 cutlets, roll them in breadcrumbs and fry. When serving, drizzle with butter and serve sour cream separately.
20min 30min Vegetarian A detailed step-by-step description of how to prepare the “Beet cutlets” dish. Be sure to try Beetroot 1 pc. Breadcrumbs 1 g. Vegetable oil 1 g. Peel the beets, rinse and grate. Cut the resulting mass into cutlets, roll in breadcrumbs and fry in oil.
20min 30min Vegetarian A detailed step-by-step description of how to prepare the “Zucchini Cutlets” dish. Be sure to try Zucchini 500 g. Salt ¾ tsp. Ground black pepper ¼ tsp. Wheat flour 3 tbsp. Potatoes 4 pcs. Ground coriander ¼ tsp. Grate the zucchini and potatoes (pre-boiled) on a coarse grater. This time the blender won't help. Pour flour and other ingredients into the grated vegetables. Mix everything thoroughly with a spoon. From the resulting mass we form cutlets, roll them in flour and place them in a frying pan. By the way, they mold without any particular difficulties. Then everything is as usual - turn it over, fry it, remove it to a plate... and so on until the very end of the squash-potato mass.
20min 45min Vegetarian A detailed step-by-step description of how to prepare the “Potato and Bran Cutlets” dish. Be sure to try Potatoes 200 g. Bran 50 g. Milk 40 g. Butter 20 g. Chicken egg ½ pc. Boil well-washed potatoes in their skins, peel and mince. At the same time, mix 40 g of bran with milk, let stand for 15–20 minutes, combine with potatoes, add an egg and 10 g of oil, mix it all well, make 3 cutlets, roll in the remaining bran and fry in oil.
A detailed step-by-step description of how to prepare the “Carrot cutlets with muesli” dish. Be sure to try Carrots 1 pc. Muesli 2 tbsp. Chicken egg 1 pc. Ground cinnamon ½ tsp. Grate the carrots, add 2 tablespoons of muesli (preferably fruit or raisin). Add the egg, move around, sprinkle with cinnamon. Form into cutlets and fry until fully cooked.
20min 60min Vegetarian A detailed step-by-step description of how to prepare the “Chickpea cutlets with carrots” dish. Be sure to try Chickpeas 100 g. Garlic 1 tooth. Carrot 1 pc. Ground black pepper to taste Salt to taste Onions 1 pc. Soak the chickpeas overnight in cold water. Grind the soaked chickpeas through a meat grinder or blender. Add onions, garlic and carrots. Form cutlets from the resulting mass and fry in olive or any vegetable oil.
20min 15min Vegetarian A detailed step-by-step description of how to prepare the “Cabbage Cutlets” dish. Be sure to try White cabbage 1 kg. Milk ½ cup. Semolina ½ cup. Breadcrumbs ½ cup. Chicken egg 3 pcs. Vegetable oil 3 tbsp. Peel the cabbage, chop finely and place in a saucepan. Pour hot milk into it, put the pan on the stove, cover with a lid and simmer until tender, about 30-40 minutes. Gradually add semolina into the finished cabbage, stirring continuously to avoid lumps, and continue to simmer for another 5-10 minutes. After this, remove the pan from the heat, add egg yolks and salt to the cabbage, mix well and cool. Prepare cutlets from the cooled mixture, moisten them in egg white, roll in breadcrumbs and fry on both sides. Serve the cutlets with milk or sour cream sauce.
20min min Vegetarian A detailed step-by-step description of how to prepare the “Carrot Cutlets” dish. Be sure to try Carrots 1 kg. Milk ½ cup. Semolina ½ cup. Breadcrumbs ½ cup. Chicken egg 3 pcs. Sugar 1 tsp. Vegetable oil 3 tbsp. Peeled and washed carrots, thinly cut into slices or strips, put in a saucepan, pour hot milk, add a tablespoon of butter, sugar, salt, cover and simmer until tender over medium heat, stirring so that the carrots do not burn. When the carrots are ready, sprinkle them with semolina and, stirring, cook over low heat for 8-10 minutes. Then remove the carrots from the heat, add the egg yolks, mix well and cool. Prepare cutlets from the cooled mixture, moisten with egg white, roll in breadcrumbs and fry on both sides. Serve the finished cutlets with sour cream or milk sauce.

If you are a lover of appetizing and healthy dishes, then we present to your attention recipes for pumpkin cutlets that will surely pleasantly surprise you and your household, they are made quickly, and in the end everything turns out incredibly tasty!

How to cook pumpkin cutlets in a slow cooker

To prepare pumpkin cutlets in a slow cooker, we clean the pumpkin from seeds, pulp and skin. You should get 400 grams of peeled pumpkin. Maybe a little more. The more pumpkin there is, the tastier it will be. Grate the pumpkin on a fine grater and place it in a saucepan. Add water. On the multicooker, set the “Baking” mode for 20 minutes.

We pour cold milk into the pan where we have the stewed pumpkin and mix everything well.

Next, add semolina. On the control panel of the multicooker we set the “Baking” mode. Prepare the pumpkin-semolina mixture for cutlets on the selected mode for 5-7 minutes.

Place the pumpkin-semolina mixture in a deep bowl. Add one chicken egg, salt and flour to it. Mix everything well.

Pour olive oil into the pan. If you don't have olive oil, you can use unscented vegetable oil. Form cutlets and place them in a pan.

If desired, the cutlets can be rolled in breadcrumbs. On the multicooker, set the “Baking” mode. We set the time to 40 minutes. Fry our pumpkin cutlets in a slow cooker on each side for 20 minutes. Bon appetit!

Pumpkin cutlets are healthy and easy on the stomach. With the addition of minced meat or other vegetables, they become more satisfying and flavorful. Pumpkin cutlets are good with sour cream or homemade cream, with high-quality mayonnaise, or as an addition to any side dish.

Pumpkin makes the dish juicy, bright and healthy. And minced meat or potatoes are filling. To prevent the workpiece from “creeping” during heat treatment, the minced vegetables should be thoroughly squeezed to remove excess moisture.

If necessary, you can enrich the taste of the dish with any seasoning or spice. Pieces of green onions, a pinch of coriander, sprigs of cilantro and even finely chopped ginger go well with pumpkin.

Using any available additives, you can get a spicy and delicious dish that will please the entire household and surprise guests. The calorie content of the vegetarian version of cutlets is 82 kcal per 100 g, with minced meat - 133 kcal.

Delicious pumpkin and minced chicken cutlets in the oven

The calorie content of this dish is significantly lower compared to the previous one. Firstly, instead of pork and beef, chicken breast is used to prepare minced meat, and, secondly, pumpkin cutlets are baked in the oven rather than fried in a frying pan.

Chicken fillet (600 g) and pumpkin (300 g) are ground in a meat grinder.
Add a finely grated clove of garlic, a teaspoon each of salt and coriander, black pepper (¼ teaspoon), dried herbs (1 teaspoon) to the minced meat.
The resulting mass is kneaded well with your hands until it becomes elastic. It is important not to skip this step so that the cutlets do not fall apart during cooking.
Preheat the oven to 190°.
Form the products with wet hands.
Place them on a baking sheet with parchment.
Place it in the oven for 30 minutes. Then the cutlets will need to be turned over and the cooking process continued for another 10 minutes. Can be served with a side dish or any sauce.

Vegetable cutlets made from pumpkin, onions and potatoes - step-by-step photo recipe

Juicy, nutritious, bright and original cutlets can be created with just a few simple ingredients available to everyone. They will appeal to both vegans and those who prefer to eat meat dishes. This recipe will come in handy during Lent; it will help diversify and enrich your daily table.

By the way, breadcrumbs can be easily replaced with any bran (flaxseed, oatmeal, rye). It will be even piquant and healthier.

Your mark:

Cooking time: 1 hour 0 minutes

Quantity: 4 servings

Variation with the addition of other vegetables: carrots and zucchini

Vegetable cutlets made from these ingredients are especially airy, aromatic and very tender.

You will need:

carrots – 160 g;
semolina – 160 g;
vegetable oil;
zucchini – 160 g;
breadcrumbs;
pumpkin – 380 g;
salt;
onion – 160 g.

How to cook:

Chop the vegetables and place in a blender bowl. Grind.
Add salt and mix with semolina. Leave for half an hour.
Form into cutlets and roll in breadcrumbs.
Heat oil in a frying pan. Lay out the blanks. Fry on both sides.

How to cook pumpkin cutlets with minced meat

In this version, semolina will add fluffiness to the products, the pumpkin will be filled with vitamins, and the minced meat will make the cutlets filling.

Products:

semolina – 80 g;
minced meat – 230 g;
milk – 220 ml;
salt;
onion – 130 g;
vegetable oil;
egg – 2 pcs.;
breadcrumbs;
pumpkin - 750 g pulp.

You can use any minced meat, but preferably mixed from several types of meat.

What to do:

Using a medium grater, grind the pumpkin pulp. Heat vegetable oil in a saucepan and add pumpkin shavings.
When the vegetable becomes soft and turns into porridge, add milk. Add salt.
Without ceasing to stir, add semolina. The mass should thicken. Remove from heat and cool.
Pour oil into a clean saucepan and add chopped onion. Fry until transparent.
Add minced meat. Fry over medium heat, stirring constantly so that the mass does not turn into one lump. If lumps form, crush them with a fork. Cool.
Beat the eggs into the pumpkin mixture. Add salt and mix well.
Use a spoon to scoop out the pumpkin puree. Place on your hand and press lightly. Place some minced meat in the center and form a patty with the filling.
Roll in breadcrumbs. Heat the oil in a frying pan. Lay out the blanks. Fry on each side for 4 minutes. You cannot cover it with a lid.

Pumpkin cutlets stuffed with minced meat

Ingredients:

Pumpkin – 700 g; Milk – 1 glass; Minced meat – 300 g; Semolina - half a glass; Eggs – 2 pieces; Onion – 1 piece; Breadcrumbs; Refined oil; Salt, pepper, spices - to taste.

Recipe for meat cutlets with pumpkin

First, we process the pumpkin, cleaning out the seeds and getting rid of the peel. Grind using a coarse or medium grater. Simmer in refined oil until fully cooked. Without removing from heat, add milk and gradually add semolina, stirring constantly. Then turn off the heat and leave the pumpkin mixture until it cools completely.

In the meantime, let's move on to preparing the filling. To do this, fry the minced meat and finely chopped onion well, add salt, pepper, and add your favorite spices. We bring it to readiness.

When the pumpkin porridge has cooled, beat the eggs into it, stir and get a homogeneous sticky mass. Place this dough in small portions on a palm moistened with water, flatten it and place the prepared filling in the center. Top with another pumpkin cake. Roll in breadcrumbs and fry for 10 minutes on both sides. There is no need to spare oil, add more of it, the main thing is that the cutlets do not float. It is also better to make the fire stronger at first so that a beautiful fried crust sets.

Ideally tasty and juicy stuffed pumpkin cutlets would be best served with mushroom sauce.

Lush, juicy cutlets with semolina

A budget option for pumpkin cutlets, but no less tasty. Suitable for people who maintain a healthy lifestyle.

Ingredients:

pumpkin – 1.1 kg of pulp;
salt – 1 g;
butter – 35 mg;
milk – 110 ml;
sugar – 30 g;
breadcrumbs;
semolina – 70 g.

Step-by-step instruction:

Using a coarse grater, grate the pumpkin.
Heat oil in a frying pan. Add pumpkin shavings. Do not close the lid.
Simmer until the liquid evaporates. Add salt and mix.
Sweeten. Depending on taste preferences, you can use any amount of sugar.
Pour semolina in small portions and stir vigorously so that no lumps form.
Pour in milk. Stir and simmer for another 3 minutes. Cool.
Scoop out a portion of the pumpkin mixture with a spoon. Give it the desired shape. Roll in breadcrumbs.
Place the preparations on a baking sheet. Place in a preheated oven. 200° mode. Cook until golden and crispy crust appears.

Oven recipe

This healthy pumpkin-curd delicacy is perfect for breakfast for the whole family.

The preparations can be made in the evening, and in the morning you just bake them in the oven.

You will need:

semolina – 60 g;
homemade cottage cheese – 170 g;
pumpkin – 270 g;
breadcrumbs;
egg – 1 pc.;
ground cinnamon – 7 g;
sugar – 55 g.

Instructions:

Grate the pumpkin. Use the smallest grater, you can grind the vegetable with a blender. It should be a paste.
Place cottage cheese in a sieve. Grind. Mix with pumpkin mixture.
Add semolina, cinnamon and sugar. Beat in the egg. Sprinkle with salt. Mix well. Set aside for 25 minutes. The semolina should swell.
Take a little mass with wet hands and form into blanks.
Roll in breadcrumbs. Place on a baking sheet. Place in the oven.
Cook for 35 minutes. Temperature range 180°.

Recipe for pumpkin cutlets in the oven

Cooking time: 40 minutes

Number of servings: 10

Energy value

calorie content – 162.3 kcal;
proteins – 4.76 g;
fats – 7.85 g;
carbohydrates – 19.56 g.

Ingredients

pumpkin (unpeeled) – 850 g;
semolina – 4 tbsp;
chicken egg – 3 pcs.;
breadcrumbs – 100 g;
cream – 100 ml;
sugar – 1 tsp;
salt – 1 pinch;
Sunflower oil – 50 g.

Step-by-step preparation

Turn on the oven to preheat to 190°C. Wash the pumpkin. Cut in half and remove the seeds with a spoon. Then divide the vegetable into segments from which it will be convenient to peel. Coarsely grate the peeled pulp. Use your hands to squeeze out the juice.
Heat a frying pan with oil. Pour pumpkin onto it. Add cream and simmer covered for 5 minutes over medium heat. Stir occasionally.
Add semolina to the pumpkin mixture. Introduce it in a stream so that there are no lumps. Salt and sprinkle with sugar. Cover and simmer for another 15 minutes, then leave the mass to cool to a comfortable temperature for modeling.
Prepare a plate with breading. Line a baking sheet with parchment. Beat the eggs, add to the minced meat, mix well. Form cutlets, roll in breadcrumbs and place on a baking sheet. Bake in the oven for 30 minutes.

Tip: “Before cutting a vegetable, wash it thoroughly with a brush so that the bitter substances on the peel do not get into the pulp when cutting.

Dietary, children's pumpkin cutlets steamed in a slow cooker or double boiler

Children will really like these tender, light cutlets. Due to their minimal calorie content, they are also suitable for consumption during a diet. Preparing a nutritious dish is very simple, the main thing is to follow the detailed step-by-step description.

You will need:

pumpkin – 260 g;
onion – 35 g;
white cabbage – 260 g;
pepper;
egg – 1 pc.;
greenery;
semolina – 35 g;
dried basil;
breadcrumbs – 30 g;
salt;
vegetable oil – 17 ml.

How to cook:

Cut the cabbage into large pieces, and the pumpkin into a little smaller pieces.
To boil water. Place cabbage pieces in boiling water. Cook for 5 minutes. Add pumpkin pulp. Cook for 3 minutes. Drain the liquid.
Place in a colander to drain all the water. If you want to give your vegetables extra tenderness, you can boil them in milk instead of water.
Place the cabbage and pumpkin in a blender bowl. Add chopped raw onion, dill, parsley. Turn on the device at maximum speed and grind the components.
Beat in the egg. Pour in semolina. Sprinkle with salt, basil and pepper. Stir.
In the multicooker, set the “Frying” mode. Pour in the oil.
Form cutlets from the pumpkin mixture and roll in breadcrumbs. Fry the pieces on all sides.
Switch the mode to “Quenching”. Set the time to half an hour.

Cutlets can be cooked in a double boiler even without pre-frying. To do this, place them in a double boiler, leaving gaps, and simmer for half an hour.

Knowing simple secrets, you will be able to cook perfect cutlets the first time:

Minced meat is prepared by grinding pumpkin pulp. Use raw, baked or frozen. The last option is an excellent solution for preparing dishes in the winter.
Adding cottage cheese, semolina, oatmeal, minced meat and boiled poultry will help diversify the taste of the cutlets.
If the pumpkin has not undergone heat treatment before chopping, the resulting puree will release a lot of juice. To make the minced meat dense, squeeze it well.
To prevent the cutlets from falling apart, eggs must be added to the minced vegetables.
Semolina helps the cutlet mass become denser and easier to mold.
After adding the cereal, you need to give it half an hour for the semolina to swell.
For breading, strictly finely ground crackers are used. Large ones should be additionally crushed in a blender to the desired state.
To prevent the cutlets from sticking during frying, the pan and oil must be very hot.

By the way, you can very quickly prepare original steaks from pumpkin without wasting time on chopping ingredients. Watch the video recipe.

We look forward to your comments and ratings - this is very important to us!

For the recipe for making cutlets with photos, see below.

Extraordinarily tender and tasty cutlets are made from chicken with the addition of pumpkin.

. Steaming makes them dietary and low-calorie. At the same time, the taste of the cutlets does not suffer at all. Dietary does not mean bland and tasteless. These chicken and pumpkin cutlets are proof of that! To prepare steamed cutlets, you can use a double boiler or a multicooker with a “steamer” mode.

I saw the recipe for these cutlets in one of the culinary magazines and immediately wanted to try what they taste like. I tried them and fell in love with them, so I recommend them to everyone! Steamed chicken-pumpkin cutlets can be given to children, as well as those who are losing weight and following a gentle diet due to illness.

with steamed pumpkin in a slow cooker

If you dream of losing weight, you can safely prepare the following dish. The calorie content of these chicken cutlets with pumpkin and minced meat is 124 kcal per 100 grams. At the same time, thanks to the steaming method, they retain a large amount of nutrients.

You can make cutlets step by step like this:

Soak a slice of white loaf in milk (130 ml). Cut fillet (500 g) into small pieces. Peel and prepare pumpkin (260 g).
Grind chicken fillet, soaked bread, and pumpkin in a meat grinder.
Add onion, egg and parsley fried in vegetable oil to the minced meat. Mix thoroughly and add salt.
Pour some water into the multicooker bowl. Place the steam tray. Place cutlets on it.
Select the “Steam” multicooker mode. Cook the dish for 20 minutes. Serve with any side dish.

Recipe for steamed chicken and pumpkin cutlets

To prepare we will need:

half a kilo of chicken fillet;
¼ medium pumpkin;
a couple of slices of bread;
1/3 cup milk;
1 egg;
1 onion;
salt to taste

Pour milk over the bread crumb for a few minutes. Pass the chicken fillet through a meat grinder. Peel the pumpkin from seeds and peel, cut into pieces. Cut the onion into cubes. Also grind the pumpkin in a meat grinder. Add soaked bread, chopped onion and rolled pumpkin to the minced chicken. Knead the minced meat thoroughly with your hands, stir in the egg and add salt. Knead the cutlet mince for about 15 minutes.

Pour water into the steamer (if you have a multicooker, also pour water and select the “Steam” mode). With slightly damp hands, form small cutlets and place them in a double boiler (multi-cooker). Steamed chicken and pumpkin cutlets cook quite quickly, about 25 minutes in a steamer. Ready-made steamed cutlets

Serve warm with your favorite side dish. Steamed rice or stewed vegetables go well here.

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Pumpkin is popularly considered a storehouse of vitamins; the pulp of the orange vegetable is healthy and nutritious. It is used as a basis for preparing tender cutlets. If you add spices and fresh herbs to the ground pumpkin pulp, and roll the cutlets in a crispy breading, they will turn out bright, juicy and tasty.

Bright-looking and delicious pumpkin cutlets will decorate the table and delight your household. Even a beginner can handle the recipe.

Ingredients:

Pumpkin;
Egg;
Onions, head of garlic;
Spices (salt, pepper);
Flour;
Oil;
Fresh herbs (onion, parsley, dill);
Breadcrumbs.

On a note! You can choose any pumpkin. The bright orange vegetable contains more vitamin A. Beautiful small decorative pumpkins are not suitable for eating.

Cooking instructions:

Preparation. You will need 0.5 kg of pumpkin. Cut the vegetable in half, remove the seeds. Peel and cut into medium pieces. Pumpkin is crushed using a blender, grater or meat grinder. If there is a lot of juice in the grated vegetable, you can remove it with a spoon;
Peel the potatoes and onions. Grind the ingredients separately in a blender or on a fine grater. Place the onions and potatoes in a bowl and mix thoroughly;
Place the grated pumpkin, a lot of potatoes and onions in one bowl. Add pepper, salt. Mix the ingredients and leave for 10 minutes. It is necessary for the vegetables to release their juice. Squeeze the mixture a little so that it is slightly moist;
Add garlic, grated in a blender, chopped fresh herbs (onion, dill, parsley) to the bowl with chopped vegetables, mix everything. Let the vegetable mixture sit for a bit, 5 minutes will be enough. Then add a little flour to make it easier to form pumpkin cutlets;
Take a tablespoon of pumpkin mince, form a cutlet, sprinkle with breading. Carefully place the resulting cutlets into a preheated frying pan. Fry until the crust appears golden brown;

You can prepare the cutlets by lightly frying them in vegetable oil, then baking them in the oven. Thus, they turn out more juicy and retain the beneficial properties of pumpkin. Bake for 30 minutes, set the oven temperature to 200 degrees.

You should get about 15 small pumpkin cutlets. The finished dish can be decorated with the remaining herbs. Serve with sour cream sauce.

↑ Juicy cutlets with pumpkin and carrots with semolina

Supplement healthy pumpkin with various vegetable ingredients, such as carrots and celery. Pumpkin and carrot cutlets cook quickly and are perfect for breakfast. By the way, if you are planning to fry them and suddenly discover that you have run out of semolina, this is not a reason to postpone the idea. Semolina can be replaced with regular flour.

Ingredients

carrots – 250 g;
pumpkin pulp – 250 g;
celery – 100 g;
semolina – 3 tbsp. l.;
chicken egg – 1 pc.;
salt - a pinch;
seasonings and spices - to taste;
vegetable oil for frying – 40-50 ml.

Preparation

Peel the carrots and celery root, wash and grate on a medium grater. Grate the pumpkin pulp in the same way.

Heat half the vegetable oil (2-3 tablespoons) in a frying pan, add the grated vegetables and simmer them a little under the lid until soft. 5 minutes will be enough, add a couple of tablespoons of water if necessary.

Place the stewed vegetables in a bowl, let cool slightly, then add the egg, semolina, salt and your favorite herbs and spices that you usually use to prepare vegetable dishes. Mix everything well until smooth.

Heat the remaining oil in the pan again. Using a tablespoon soaked in water, scoop up a portion of the carrot-pumpkin mince, place it in a frying pan and give it a neat, round shape. Fry one side for 2 minutes and turn over.

Also fry the cutlets on the other side for a couple of minutes, then transfer them first to a napkin or paper towel to drain excess oil. It is better to serve them cooled with sour cream. If you want to present the cutlets as a dessert, sprinkle them with powdered sugar or pour liquid honey.

Pumpkin cutlets with minced meat in the oven

To prepare vegetable cutlets, you can use minced meat. The dish will be tasty, satisfying and healthy.

Ingredients:

Pumpkin
Garlic clove, onion;
Egg;
Minced meat (pork, beef);
Bread;
Milk;
Spices (salt, ground black pepper, breading);
Flour;
Refined oil.

Cooking instructions:

Peel the pumpkin (500 g) from seeds and peel, cut into pieces. Grate or grind in a meat grinder. Squeeze the vegetable mass with your hands, remove excess juice;
Grind onion and garlic in a blender;
Separate the pulp from the cooked pieces of bread, pour in a small amount of milk, they should be soaked;
Add bread, pumpkin mixture, grated garlic and onion to the minced meat (300 g), mix everything;
Beat 1 egg and add to the minced meat. Add spices to taste. If the cutlets fall apart, add a little flour to make the cutlets easier to form;
Place the frying pan on the stove, pour a little oil. Roll the cutlets in breading and place in a frying pan. Fry over medium heat until golden brown. Then place the cutlets in an oven preheated to 200 degrees for 25-30 minutes.

Cutlets with pumpkin and minced meat look appetizing and very tasty!

Pumpkin cutlets - general cooking principles

Minced vegetables for cutlets are prepared from grated pumpkin. Use raw or baked vegetable pulp. It is often stewed after grinding in pumpkin or refined sunflower oil.

Pumpkin cutlets are fried in a thin layer of butter or sunflower oil in a frying pan, baked in the oven and even steamed.

As a rule, not only pumpkin pulp is used in such vegetable cutlets. To improve and diversify the taste of the dish, softened oatmeal, cottage cheese, semolina, raw or fried minced meat, and boiled poultry can be added to pumpkin mince.

The main binding component of any minced vegetable is eggs. They are added raw and mixed thoroughly with the other ingredients.

Pumpkin cutlets are served hot as an independent dish. Cooked with meat, they are in perfect harmony with any side dish.

Healthy cutlets with oatmeal

Cutlets made from minced pumpkin with the addition of oatmeal are healthy and easy on the stomach. They are served hot as a separate dish. In addition, you can prepare yoghurt or sour cream sauce.

Ingredients:

Pumpkin;
Onions, garlic clove;
Hercules flakes;
Small potatoes;
Flour;
Salt;
Pepper;
Breading;
Sunflower oil.

Cooking instructions:

Pour hot water over the flakes (1 cup) and leave for 10 minutes;
Prepare pumpkin (500 g): peel, cut into pieces, grate;
Grind the peeled potatoes and garlic using a blender or grater;
Finely chop the onion;
Take a large bowl, place the pumpkin mass, potatoes, onions, garlic, add salt and pepper to taste;
Squeeze the water from the cereal and add to the bowl with the vegetables;
Mix all ingredients thoroughly. For the viscosity of the mass, you can add a few tablespoons of flour;
Place the frying pan on the fire, pour a tablespoon of vegetable oil. Wet your hands with cool water so that the “minced meat” does not stick. Form small cutlets, roll in crushed breadcrumbs. Fry the cutlets over medium heat until golden brown.

Healthy cutlets are ready!

Cooking pumpkin cutlets with potatoes

Products:

Pumpkin – 1 kg; Egg – 2 pieces; Potatoes – 400 g; Onions – 2 pieces; Garlic – 5-6 small cloves; Oatmeal – 2 cups; Flour – 5-6 tablespoons; Spices and salt - to taste; Vegetable (sunflower) oil.

Recipe for pumpkin cutlets with potatoes

First, prepare the potatoes and pumpkin: remove the peel, select seeds and fibers from the pumpkin, grind both components separately raw using a blender or grind in a meat grinder. Next, mix them and start adding the rest of the products.

Blended or finely chopped garlic and onion are added first so that the pumpkin and other components of the dish are imbued with flavor. Stir so that no lumps form. Beat in the eggs, add salt, pepper and mix the minced meat. It is better to do this with your hands, then the mass will be as homogeneous as possible.

Make flour from oatmeal flakes using a blender. We send both oatmeal and wheat flour into minced meat. Mix until the minced meat is thick enough, but still sticks to your hands. Leave for 10-15 minutes, this will add viscosity to the composition due to the increase in volume of oatmeal.

Place the formed cutlets on the heated oil and fry for literally 5-7 minutes on one side and the other. It is best to cover the frying pan with a lid so that the cutlets are well steamed, since we used pumpkin and potatoes raw.

You can serve it with sour cream, garnish with herbs, and sprinkle a little rosemary.

Vegetarian option, with semolina

You can make lean and tasty cutlets with the addition of semolina.

Ingredients:

Pumpkin;
Semolina;
Onion.;
Salt;
Pepper;
Water;
Vegetable oil.

Cooking instructions:

Prepare the pumpkin. Remove seeds, peel, and grate. Heat a frying pan, add a little sunflower oil, add the chopped pumpkin pulp and simmer over medium heat;
When the pumpkin is ready, add water, add salt and pepper to taste, and boil. Then pour in 2-3 tablespoons of semolina, stir constantly until the mass thickens;
Place the pumpkin and semolina mixture into a bowl and let cool;
Finely chop the onion, fry in a frying pan;
Add the sauté to the pumpkin mixture and mix thoroughly. Form cauldrons, roll in breadcrumbs, fry in a heated frying pan;
Place the finished cutlets on a paper towel to absorb excess oil. Before serving, the dish can be decorated with herbs.

Pumpkin cutlets with semolina and milk

Ingredients:

Pumpkin – 1 kg; Semolina – 100 g; Eggs – 2 pieces; Milk – 100 g; Salt – 0.5 teaspoon; Sugar – 3 tablespoons; Allspice - to taste; Greenery; Vegetable oil; Breadcrumbs for breading.

Cooking pumpkin cutlets with semolina

First, peel the pumpkin, select the seeds and grate them on a coarse grater. Place it in a saucepan, add salt and pepper, add a little water and put it on the fire, simmering at a gentle simmer. We bring it to readiness. Drain off any liquid if there is any left.

Pour milk into the pan with the prepared pumpkin, stir, add semolina. Mix everything again until a homogeneous mass is obtained. Try to mix as thoroughly as possible to avoid lumps. Remove the prepared mixture from the stove.

When our pumpkin has cooled completely, beat the eggs into it and mix everything again, getting a beautiful-looking and tasty minced meat for future cutlets.

Pour breadcrumbs onto a plate and roll into small patties with wet hands. Bread them and fry in hot oil.

For decoration we use cooked greens. Parsley brings out the best flavor, but you can use whatever greens you and your family love.

Chicken cutlets with pumpkin

Ingredients:

Pumpkin;
Chicken fillet;
Bulb onions
Spinach;
2 eggs;
Cream;
Salt;
Pepper.

Cooking instructions:

Boil chicken fillet (500 g) in salted water. While the meat is cooking, you can prepare the pumpkin (1 kg). Peel and grate;
Chop the spinach (50 g), hold it a little in a dry, heated frying pan, it should settle;
Chop the onion. Cool the chicken fillet, chop finely or pass through a meat grinder or blender;
Place chopped pumpkin, fillet, onion, and spinach into a bowl. Add egg, spices to taste. Pour in a little cream so that the cutlet mixture does not become liquid;
Form small cutlets. Cook in a steam bath for 40 minutes. Serve chicken cutlets with pumpkin hot; you can garnish with fresh herbs on top.

You get delicious cutlets with pumpkin and minced meat in the oven. To do this, you need to fry a little in a frying pan, place on a baking sheet, place in the oven for 30 minutes, set the temperature to 200 degrees.

Chicken meat is an ideal low-calorie and low-fat meal. Those who are thinking about proper nutrition will appreciate steamed chicken cutlets in a slow cooker. This is due to the fact that they do not have a fried crust, which is considered harmful. In addition, minced meat does not use skin or subcutaneous fat.

How to cook cutlets with pumpkin and minced meat in the oven?

Thanks to the juiciness of the orange vegetable, even dry chicken breast cutlets turn out tender and very tasty. You can use other types of minced meat, for example, pork and beef. The dish will turn out no less tasty.

Minced meat cutlets with pumpkin according to the recipe are prepared in the following sequence:

Cut pork and beef (300 g each) into small pieces. Peel the pumpkin (250 g) and peel the onion. Cut the vegetables into pieces and grind them together with the meat in a meat grinder.
Soak a loaf (100 g) in milk.
Add squeezed bread, raw egg, salt, pepper, a clove of garlic and any spices to taste to the prepared minced meat. Let it brew for 10 minutes.
Cover a baking sheet with parchment and place the formed cutlets on it. Place them in a preheated oven for 40 minutes (190°).

How to cook steamed chicken cutlets?

To make delicious steamed chicken cutlets in a slow cooker, consider the following points:

It is best to prepare minced chicken yourself so that it does not come out liquid; the meat must first be dried.
To get rid of the pale white color, add carrots, bell peppers or herbs to the minced meat.
It is better to chop the onion yourself; twisting it through a meat grinder will make the minced meat more liquid.
For thickness and fluffiness, you can add semolina to the minced meat.
Steamed chicken cutlets do not need to be breaded. However, when forming them, you need to wet your hands so that the minced meat does not stick to them.
It will take about 25 minutes to prepare. To speed up the process, hot water is poured into the multicooker container.

Steamed minced chicken cutlets

You can make steamed chicken cutlets, the recipe for which is considered a classic. A special function of the device will help bring them to readiness, thanks to which the process will be significantly simplified. The cooking method is extremely simple, so housewives will be able to please their loved ones every day with a healthy dietary dish.

Ingredients:

egg, carrots, onions - 1 pc.;
spices;
potatoes - 2 pcs.;
fillet - 700 g.

Preparation

Make minced meat by chopping all the ingredients and combining them.
Form the minced meat into cutlets. Place them in the container of the device, leaving free space between them.
Fill the bowl one third with water and start the “Steam” mode.
Steamed chicken cutlets in a slow cooker will be ready in 25 minutes.

Chopped steamed chicken cutlets

The category of proper nutrition also includes a recipe with which you can create unsurpassed chopped steamed chicken cutlets in a slow cooker. Its peculiarity is the structure of the preparations, which, unlike the traditional cooking method, are not rolled through a meat grinder, but are chopped using a knife. At the same time they remain very tender.

Ingredients:

fillet - 800 g;
onion, egg - 1 pc.;
salt, paprika;
black pepper, herbs.

Preparation

Cut the fillet and onion into very small pieces and mix.
Attach the remaining components.
Form cutlets and place them in a container. Set the “Steam” mode.
Steamed chopped chicken cutlets in a slow cooker will be ready in 30 minutes.

Chicken cutlets with steamed broccoli

Such a dish as steamed minced chicken cutlets will become even more useful if you include broccoli in its composition. If the vegetable is frozen, it must first be thawed to get rid of excess moisture. If the housewife wishes, you can add any other vegetable ingredients, this will help you get a real vitamin mix.

Ingredients:

fillet - 450 g;
broccoli - 180 g;
onion, egg - 1 pc.;
salt;
flour - 2 tbsp. l.;
greenery.

Preparation

Pass the fillet, broccoli and onion through a meat grinder.
Attach the remaining components.
Form meat pieces, place them in a container and add water, filling a third of the container with it.
Turn on the “Steam” mode.
Delicious steamed chicken cutlets will be ready in 25 minutes.

Steamed chicken cutlets with oat flakes

An original way of cooking would be to steam chicken cutlets with oatmeal. It can act as a full-fledged bread substitute if the housewife prefers to include this component. However, it is considered more healthy and will not add calories to dishes. In addition, oatmeal will retain the delicate taste of chicken meat, make it denser and help keep its shape.

Ingredients:

fillet – 300 g;
oatmeal – 3 tbsp. l.;
onion – 1 pc.;
salt;
sweet paprika – ½ tsp;
Provençal herbs – 2 pinches;
water – 3 tbsp. l.

Preparation

Boil water and pour it over oatmeal for 3-5 minutes.
Grind the fillet and onion. Mix all ingredients.
Form cutlets, place them in a bowl and turn on the “Steam” mode.
Juicy steamed chicken cutlets will be ready in 25 minutes.

Steamed chicken cutlets with pumpkin

Steamed chicken cutlets in a slow cooker come out extremely tender and bright, complemented by pumpkin. This will be a dietary dish, and its significant advantage is that it will not be bland and tasteless. To prepare it, you will definitely need a multicooker with a “double boiler” mode.

Ingredients:

fillet – 500 g;
pumpkin – ½ piece;
bread - 2 slices;
milk – 1/3 cup;
egg, onion - 1 pc.;
salt.

Preparation

Pour milk over the bread for a few minutes.
Cut the pumpkin into pieces, as well as the onion.
Grind vegetables and fillets through a meat grinder.
Add the remaining ingredients and knead for about 15 minutes.
Pour water into the multicooker by a third and turn on the “Steam” mode. Place the formed cutlets and cook for 25 minutes.

Steamed chicken cutlets with zucchini - recipe

For baby food, steamed chicken cutlets with zucchini would be an excellent solution. At the request of the cook, they can be given different shapes; the blanks can be round or oval and have a larger or smaller size. The meat dish will go perfectly with almost any side dish.

Ingredients:

breast – 400 g;
zucchini – 170 g;
carrots, egg - 1 pc.;
oatmeal – 2 tbsp. l.;
salt.

Preparation

Twist the zucchini through a meat grinder, as well as the breast and carrots.
Grind oatmeal into flour using a coffee grinder.
Mix all ingredients and form cutlets. Place them in a bowl, set the “Steam” mode and cook for 25 minutes.

Steamed chicken cutlets with cheese

This option, like steamed chicken cutlets with carrots and cheese, has a bright and attractive appearance and an indescribable taste. This is due to the presence of two additional components, the first of which will give a rich color, and the second will significantly improve the taste of the food.

Ingredients:

minced meat – 300 g;
bread - 2 slices;
cream – 50 ml;
egg, onion, carrot - 1 pc.;
sour cream – 1 tbsp. l.;
cheese – 50 g;
salt.

Preparation

Peel the onions and carrots. Cut the onion into cubes and grate the carrots.
In the multicooker, turn on the “Baking” mode, place the carrots and onions in the appliance for 2 minutes.
Pour cream over the pieces of bread, and then beat the mixture thoroughly.
Connect all components.
Place the formed cutlets in a bowl. Turn on the “Steam” mode.
Steamed chicken in a slow cooker will be ready in 25 minutes.

Steamed chicken cutlets with rice

An excellent alternative would be steamed chicken breast cutlets containing rice cereal. Another original additional component you can choose is bay leaf; it will give the dish an unsurpassed taste and aroma. The finished dish can be served by placing it on lettuce or cabbage leaves, which will be soaked in juice and act as an organic addition.

Ingredients:

breast – 600 g;
rice – 150 g;
bay leaf – 3 pcs.;
onion – 1 pc.;
salt.

Preparation

Boil the rice.
Grind the breast and onion using a meat grinder. Combine the mixture with rice, salt and pepper.
Form meat balls and place them in a container. Pour in one third of the water and place a bay leaf in it.
Cook in the “Steam” mode for 25 minutes.

Steamed chicken cutlets with semolina

Housewives who love tender meat dishes will appreciate steamed ones with semolina. In addition, this additionally included component will add fluffiness to the workpieces. If desired, the amount of semolina can be increased, but even if it is a little, the taste of the dish will improve significantly.

Ingredients:

minced meat – 400 g;
onion, egg - 1 pc.;
semolina – 30 g;
salt, seasonings.

Preparation

Chop the onion, combine it with minced meat and other ingredients, and stir in.
Form meat balls and cook them in the “Steam” mode for 30 minutes.

Steamed chicken cutlets with cottage cheese

Steamed minced chicken with the addition of cottage cheese can bring maximum benefit to the body. This is due to the presence in their composition of two components at once, which contain a record amount of nutrients. To enhance the dietary effect, it is recommended to take low-fat cottage cheese.

Ingredients:

fillet – 500 g;
egg, onion - 1 pc.;
cottage cheese – 200 g;
olive oil – 1 tsp;
salt.

Preparation

Chop the onion, combine it with all the other ingredients and knead the mass.
Cook the formed cutlets in the “Steam” mode for 30 minutes.