Cutlets from vegetables - an ideal dish for vegetarians and fans of a healthy lifestyle. A wide variety of vegetable ingredients helps to change the taste of the dish from time to time and vary the recipes at its own discretion. In today's recipes, we will talk about recipes for broccoli cutlets.
Recipe for broccoli cutlets
Ingredients:
- potatoes - 5-6 pieces;
- broccoli - 1 head;
- grated hard cheese - 3/4;
- bread breading - 1 1/4;
- eggs - 2 pieces;
- Dried garlic - 1/2 tsp;
- Dried onion - 1/2 tsp.
- salt, pepper - to taste;
- vegetable oil - for frying;
- ketchup - 1/2 table;
- Greek yoghurt - 1/2 tbsp.
Preparation
My potatoes, clean and cut into small cubes. Boil or cook chopped tubers for a couple of 10 minutes, then mash them in a mash.
Inflorescences broccoli scalded and cooked for a couple of 4-5 minutes, and then also mash. Add to the broccoli potatoes, grated hard cheese, 1/4 cup of breaded bread, eggs, dried garlic and onions, and salt with pepper.
Pour the remaining glass of breading into a separate bowl. With wet hands, cutlets form and crumble them in breadcrumbs. In a frying pan, we warm up the vegetable oil and fry the cutlets from both sides to a golden crust. For those who adhere to the diet, we recommend baking cutlets in a preheated to 180 degrees oven for 25-30 minutes.
Serve cutlets from broccoli and potatoes with sauce from a mixture of ketchup and Greek yogurt .
Chicken cutlet with broccoli
Ingredients:
- chicken mince - 1 kg;
- inflorescence of broccoli - 300 g;
- bread breading - 3/4;
- salt, pepper - to taste.
Preparation
Broccoli inflorescences are chopped by hand or with a blender. Add the breaded breadcrumbs for the bunch, salt, pepper and cook cutlets. Fry the cutlets on the warmed vegetable oil until golden crust on both sides.
Broccoli cabbage broth chicken
Ingredients:
- couscous - 1/3;
- water 250 ml;
- vegetable oil - 1 tbsp. a spoon;
- broccoli - 1 head;
- onions - 1 pc .;
- boiled chickpeas - 650 g;
- tahini - 2 tbsp. spoons;
- sunflower seeds - 1 tbsp. a spoon;
- ground cumin - 1 teaspoon;
- salt, pepper - to taste.
Preparation
Fill couscous with boiling water and give it to stand under the lid for 10 minutes. In the meantime, divide the broccoli head into inflorescences and brew them for a couple of 5-7 minutes. Onions cut into small pieces.
Mix couscous, broccoli, onions, chickpeas, sunflower seeds, cumin, tahini pasta and a good pinch of salt with pepper in the blender bowl. The finished mass should be absolutely homogeneous, so do not spare the time for whipping.
Now let's start making cutlets. For ruddy and crispy crust, they should then roll in a breaded breading. Further cutlets can be fried in vegetable oil, or baked in a preheated to 200 degrees oven for 50 minutes.
Serve the cutlets still warm, with a sauce of dzadziki or sour cream with greens.
Vegetable cutlets from broccoli
Ingredients:
- potatoes - 340 g;
- onions - 1 pc .;
- carrots - 1 piece;
- broccoli - 1 head;
- parsnip - 1 pc .;
- frozen peas - 1/4 of the item;
- frozen corn - 1/4 of the item;
- parsley;
- salt, pepper - to taste;
- egg - 1 piece;
- grated hard cheese - 50 g;
- bread breading;
- vegetable oil.
Preparation
My potato, clean, cut and boil until soft, then mash with a fork and season with salt and pepper. Inflorescence of broccoli is brewed by steaming and also kneaded with a fork.
In the frying pan pour olive oil and fry on it chopped onions, carrots and parsnips until golden and soft. We remove the roast from the fire and mix it with green peas and corn.
Mix all the vegetable ingredients together, add grated cheese and egg to the mixture. We make cutlets and crumble them in breadcrumbs. Fry until golden brown.