How to properly cook vegetable cutlets. Vegetable cutlets: simple and delicious recipes with photos

Recipe for cooking vegetable cutlets in a frying pan with photo

• Cooking time – 1 hour.
• Number of servings – 3-4.

Ingredients

Step-by-step preparation

Grate all vegetables on a fine grater. Transfer them to a deep bowl and add flour. Salt the resulting vegetable puree and add curry and black pepper. You can use any seasonings and spices you like. Mix everything until smooth and form small balls. When all the cutlets are ready, heat any vegetable oil in a frying pan. There should be enough of it to reach the middle of the cutlet. Place the cutlets in a frying pan and fry on both sides until browned. This will take you about 3 minutes on each side.

Important! Don't forget to monitor the temperature. The heat should be medium so that the cutlets do not burn, but at the same time they are fried and do not absorb excess fat.

Transfer the finished cutlets to a plate lined with a paper towel.

When the excess fat is gone, you can serve the cutlets to the table. They go great with any sauce.

Product selection

The art of cooking is a general name for all types of work limited to the kitchen. Selection, equipment, products, decoration - these are the details that are fundamental to the art of cooking. This is important in the cuisines of all countries, but plays a more significant role in restaurants. This practice is made especially accessible to people who want to expand their culinary abilities and amaze guests by pleasantly surprising them with a special dish.

So, as for the choice of products for cooking, you should use:

• Seasonal products are of the best quality and exclusively natural;
• The freshest spices and herbs, which have the most intense fragrance and are rich in various vitamins;
• Unsaturated natural oils (sunflower, sesame, olive, coconut,).
• Least amount of salt;
• The least amount of sugar is present, trying to turn to substitutes (fruit juice, honey, etc.) in order to sweeten dishes.

Any housewife who cares not only about the taste, but also about the usefulness of each dish should not forget about this.

Potato cutlets with garlic

Ingredients:

• garlic – 2 cloves,
• ground pepper – 0.5 tsp,
• salt – 0.5 tsp,
• sugar – 0.5 tsp,
• potatoes - 750 g,
• celery - 2 stalks,
• green onions – 1 bunch,
• eggs - 2 pcs.,
• vegetable oil.

Cooking method:

1. Wash the potatoes, wash and peel. Cut into small pieces.
2. Place in a preheated frying pan and fry in hot oil until golden brown. Then remove from heat and place on a paper towel to allow the potatoes to cool and excess fat to be absorbed.
3. Next, mash the potatoes using a food processor and set aside for now.
4. Wash the peeled garlic and onion and finely chop (the garlic can be passed through a garlic press).
5. Wash and chop the celery stalks. Add chopped herbs, onion and celery to the mashed potatoes.
6. Salt to taste, pepper and sprinkle with sugar. In a separate bowl, beat the eggs. From the resulting potato mass we form cutlets of any shape suitable for you and dip them in beaten eggs.
7. Fry the cutlets in well-heated oil until golden, this will take about 2-3 minutes on both sides.
8. Place on a plate and serve hot.

Whatever kind of vegetable cutlets you prepare, these tips may come in handy:

• The main difficulty that you may encounter when cooking vegetable cutlets is that the minced vegetables can fall apart. It is better to make such cutlets, like meat cutlets, with wet hands - this will make the task easier.
• Always bread vegetable cutlets in semolina or crackers - then the cutlets will turn out with an appetizing golden brown crust.
• Try to subject vegetable cutlets to minimal heat treatment so that all the vitamins in them are preserved.
• When forming a cutlet, take just enough minced meat so that the cutlet can be easily turned over in the pan.
• Always serve vegetable cutlets hot - they taste best when they are hot!

https://youtube.com/watch?v=q1FoH7pVyxk

Important Processes

Everyone knows that food must be subjected to temperature treatment so that harmful elements and bacteria do not enter the body. In addition, when cooked, the food product becomes softer, easier to crush and digest. Some food products are by and large not absorbed by the human body before heat treatment.

By observing absolutely all sanitary standards, you can further extend the shelf life of your dishes, since as a result of this treatment, the dish is stored much longer. Gourmets can subtly appreciate the variety of tastes of one product during different thermal processing, because, boiling, frying or simply steaming will give, for example, meat completely different taste qualities.

You just need to take into account that when cooked or otherwise processed at high temperatures, vitamins can quickly be destroyed. For this reason, it is necessary to follow some practical tips on how not to lose the maximum presence of nutrients in products. Vegetable products must be boiled without pouring out the broth, or in the peel, directly under which there is an accumulation of vitamins and microelements. Meat should be steamed. But in order to balance the loss of valuable elements, despite this, you should offer either greens or fresh vegetable products as a side dish for meat dishes.

Vegetable cutlets, recipes with photos, simple and tasty

Vegetables play a huge role in everyday life for the human body. Their benefits cannot be replaced by other products. And that is why chefs and housewives use a variety of recipes in their kitchen. There are a lot of dishes that are prepared almost every day, because you want to enjoy their taste again and again. Vegetable cutlets can be prepared from absolutely any vegetables. They are prepared by steaming, in the oven, slow cooker or microwave. To prepare such delicious products you do not need any specific skills. Beginners usually use already created step-by-step recipes, because all the steps from start to finish are clearly described there. Experienced housewives probably know the recipe card by heart and can make minced vegetables by eye. But before you start preparing the dish, you need to familiarize yourself with all the intricacies of the technological process, because the outcome of the resulting product will depend on this. For example, if you are preparing potato cutlets, then you can use both mashed potatoes and raw grated potatoes. And there are some tricks here. To make the cutlets from grated potatoes juicy, then the juice of the vegetable is completely removed by “squeezing” and breaded before frying. The base of the mashed potatoes should have a dense structure, then the cutlets will not stick and spread in the pan. Moreover, they can also be cooked in the oven with sauces or in the microwave. Everyone needs to study the recipe before cooking. Because many vegetables have their own nuances that should be taken into account before you get started. Vegetable products “love” breading. This gives them a crispy golden appearance, beautiful shape and color. These cutlets will definitely please everyone in the household. Very tasty products are made from cabbage, zucchini, carrots, and they are all healthy and satisfying, despite the fact that they are considered dietary dishes. Of course, those who want to lose extra pounds will enjoy such culinary delights both to their taste and liking. But there are other restrictions, for example, a certain diet due to illness, and then people begin to get upset that vegetable cutlets are not food at all! However, I would like to point out that this is a big misconception. All you have to do is prepare vegetable cutlets correctly, and they will become your signature dish, because they will charm you with their taste and aroma!

Healthy cabbage and onion cutlets

Ingredients:

• white cabbage - 1 pc.,
• onions - 4 -5 pcs.,
• garlic - 1 clove,
• eggs - 2 pcs.,
• carrots - 1 pc.,
• loaf of bread - 1 pc.,
• mayonnaise - 100 - 200 g,
• greens - 2 tbsp. l.,
• tomato paste - 2 tbsp. l.,
• pepper and salt - to taste.

Cooking method:

1. Finely chop the cabbage, knead it well with your hands, add salt and lightly simmer in a small amount of water (the cabbage should soften).
2. Finely chop the onion, chop the garlic, add to the cooled mass of cabbage, salt, pepper, stir with mayonnaise and place in the refrigerator for 1 hour.
3. Soak the bread in milk, squeeze it out, add it to the minced meat, beat the raw eggs and mix everything thoroughly.
4. If the mass is very liquid, add flour while stirring, taste, and add salt if necessary.
5. Fry in a well-heated frying pan in vegetable oil until golden brown.
6. Now prepare the gravy - grate the carrots on a coarse grater, cut the onion into half rings, fry in vegetable oil, add the tomato, a little water and simmer for 5 minutes.
7. Place the finished cutlets in a frying pan, add gravy and simmer until cooked.

Lentil cutlets

1. We wash 300 grams of lentils. It must be filled with water and left for three hours, or better yet overnight.
2. Wrap 950 g of eggplants in foil and bake in the oven. Preheat the oven to one hundred and eighty degrees. The eggplants should be soft. Let the vegetables cool.
3. Drain the water from the pan in which the lentils were soaked. Grind using a blender.
4. Remove the skin from the eggplants and chop the flesh.
5. Add to lentil puree.
6. Grind again with a blender.
7. Salt. Add seasonings.
8. You can add chopped onions.
9. Sometimes the mass turns out to be too liquid. In this case, experienced housewives add flour. Form cutlets and fry.

Steamed vegetable cutlets recipe

Inventory:

• knife;
• cutting board;
• grater;
• Bowl;
• colander;
• blender;

• tablespoon;
• garlic press;
• pot;
• round cookie cutter;
• multicooker.

Ingredients

Step-by-step preparation

Wash and clean all the vegetables. Then cut everything except the onion and garlic into small cubes of the same size. Place the vegetables in a saucepan, add a liter of water and cook over medium heat for about 12 minutes after boiling.

Did you know? To ensure that vegetables retain all their beneficial substances, you can bake them in the oven instead of boiling.

When the vegetables are cooked, place them in a colander and wait for the excess liquid to drain. Place them in a bowl and blend with an immersion blender. Mix the prepared mass with the egg and semolina. Pass the garlic through a press and add to the vegetables. Sprinkle salt, paprika and pepper to taste. Grate hard cheese and mix with puree. Let the vegetable puree steep for about 20 minutes. Meanwhile, finely chop the green onions. After the vegetables have stood and the semolina has swollen a little, you can add green onions and mix the finished mass. Form small cutlets with wet hands. A round cookie cutter is also suitable for this purpose. A slow cooker or double boiler, as well as a regular saucepan, are suitable for preparing cutlets.

I will be using a slow cooker in my recipe. Place the cutlets in a special form for steaming. Pour water into the multicooker and place the form with cutlets. Close the lid of the multicooker and cook the cutlets in the “Steam” mode for about 7-10 minutes.

Important! If you are using another cooking appliance, cook according to its instructions.

When the cutlets are cooked, remove them from the slow cooker and serve hot with any side dish.

Video recipe for steamed vegetable cutlets

Watch the video to see how you can cook vegetable cutlets with the addition of hard cheese.

https://www.youtube.com/watch?v=Vszv__0hnLcVideo can't be loaded because JavaScript is disabled: Steamed vegetable cutlets - video recipe (https://www.youtube.com/watch?v=Vszv__0hnLc)

The following recipe can also be considered dietary, since these cutlets are prepared without breading.

Fried vegetable cutlets recipe

Kitchen appliances and equipment: scales, frying pan, spatula, knife, bowl, grater, masher, board.

Ingredients

How to choose products

For vegetable cutlets, choose young, ripe vegetables, with thin skin, elastic consistency, and without spots, damage or other defects. If you replace zucchini in a recipe, you must first peel it. You should do the same when you use thick-skinned zucchini. If they contain large seeds, remove them before grating the zucchini.

Choose potatoes with a high starch content. It should not be sprouted or green. Also, do not use new potatoes - they contain little starch and the mixture will be very watery.

Step-by-step preparation

1. Wash the potatoes (1 large or 2 medium), peel and rinse again. Cut into large cubes, add a glass of water, salt to taste and cook until tender.
2. Mash the cooled potatoes with a potato masher.
3. Peel the onion, wash it, cut it into cubes or half rings, and lightly fry it in oil. The onion should brown and become soft.
4. Add it to the potatoes and mix.
5. Boil frozen corn and green peas (150 grams each) in salted water for 5 minutes. After this, lightly crush them with a masher, but not into a puree.
6. We also add them to the potatoes.
7. Three zucchini on a grater.
8. If there is a lot of juice, squeeze it out and add it to the rest of the vegetables. If the zucchini is young, there is no need to peel the skin.
9. Add finely chopped greens to the mixture - a small bunch of green onions, dill and parsley. The greens must first be washed and dried.
10. Add the egg, 60 grams of flour, salt, pepper to the vegetable mass and mix everything well.
11. We form cutlets - the shape and size according to your desire. Bread them in flour. To do this, pour 100 grams of flour into a plate and dip the cutlets into it on both sides.
12. Fry in a frying pan with heated oil on both sides for several minutes.

Serving the dish

Serve with sour cream, unsweetened yogurt or mayonnaise, as desired. Cutlets are good both as an independent dish and as a side dish for all kinds of meat dishes. You can prepare this vegetable delicacy and take it with you outdoors, or as a light and satisfying snack for work or on the road.

Video recipe for cooking vegetable cutlets in a frying pan

This dish, although simple, still has its secrets. You will recognize them by watching this video. In particular, you can clearly see here what the consistency of the minced meat for such cutlets should be.

https://www.youtube.com/watch?v=rviqnFJsOSMVideo can't be loaded because JavaScript is disabled: VEGETABLE CUTLETS. MY KITCHEN. (https://www.youtube.com/watch?v=rviqnFJsOSM)

Cooking tips

You can make a very tasty vegetable casserole from this minced meat. To do this, place the vegetable mass in a lightly greased form, level it and sprinkle with grated cheese. Bake at 180-200 degrees for 20 minutes.

• To remove excess fat, place cutlets on napkins or paper towels.
• You can use not only frozen peas and corn, but also fresh and canned ones.
• Add your favorite spices and seasonings to taste - vegetable cutlets will only welcome such culinary experiments.

Rice and zucchini cutlets

The cutlets turn out soft and tasty. You can combine them with any sauces and side dishes. Both long-grain and short-grain rice are suitable.

1. Grate 400g peeled zucchini. It is advisable to take a large grater. If the zucchini is young, then you can leave the skin.
2. In a separate bowl, mix rice and vegetables.
3. Add 100 grams of flour.
4. Salt and add various seasonings. It could be turmeric, curry, paprika, pepper.
5. Add dill, which should be chopped first.
6. We make cutlets and fry.

Pea vegetable cutlets

Ingredients:

• 400 g yellow peas,
• 100 g semolina,
• 1-2 onions,
• 2-3 tbsp. flour,
• breadcrumbs,
• black pepper,
• salt.

Cooking method:

1. Boil the peas until tender, and use the resulting pea broth to cook semolina porridge (100 g of cereal per 250 g of broth).
2. Mash the peas thoroughly, mix with hot semolina porridge, a small amount of flour, pepper and salt.
3. Add fried onions to the mixture, stir until smooth, form cutlets from minced peas, roll them in breadcrumbs, fry in oil on both sides, then bake in the oven.
4. Pea cutlets should be served hot.

Vegetable cutlets from cabbage with semolina: tenderness in a golden brown crust

Cabbage cutlets have a pleasant, rather bright taste, a delicate texture, and can be enjoyed both cold and hot.

500 g fresh white cabbage

3 tablespoons semolina

3 tablespoons milk

Black pepper, cumin

Oil for frying.

Shred the cabbage thinly. It is better if it is young white or Chinese cabbage.

Place in a frying pan with oil and simmer over low heat.

When the cabbage has softened, add salt and pour in the milk.

It is enough to simmer young tender cabbage for about ten minutes, if it is tougher, longer.

The moisture should not completely evaporate.

Turn off the stove and add semolina, mix well.

Cool until warm, beat in eggs, add spices.

Form cutlets and roll in semolina and fry in oil.

Prefabricated vegetable cutlets

Ingredients:

• 500 g zucchini/eggplant/spinach puree,
• 3 potato tubers,
• 2 eggs,
• 0.5 tsp black pepper,
• parsley,
• green onions,
• breadcrumbs.

Cooking method:

1. if you use eggplants, they need to be baked in the oven until cooked, then peeled, pureed and salted.
2. If it’s zucchini, then you need to grate it on a coarse grater and squeeze out the liquid.
3. Boil the potatoes in salted water until tender, mash and mix with spinach/eggplant/zucchini and chopped herbs.
4. Add enough breadcrumbs to the minced vegetables to form cutlets.
5. Bread the cutlets in flour, then dip in beaten egg and fry in a frying pan with hot oil.

Eggplant cutlets

Many housewives use breadcrumbs and wheat flour as breading. Corn flakes are also suitable, but you need to take unsweetened ones. If you want fluffy cutlets. But not too airy crust, then you should stock up on breading with a coarse crumb texture.

1. Take a kilogram or one and a half kilograms of eggplants. Vegetables should be placed on a baking sheet and pierced in several places.
2. The oven must be heated to 200 degrees.
3. Bake vegetables for thirty to forty minutes.
4. Peel the skins from the eggplants. Vegetables must be squeezed to remove excess liquid.
5. Grind vegetables in a blender. Add 50 grams of grated cheese. Put in the egg.
6. Add chopped parsley, one or two cloves of garlic (they should be finely chopped or grated).
7. Stir and add breadcrumbs.
8. We make cutlets and roll them again in breadcrumbs.
9. Let's fry.