Vegetable Cutlets
1 hour Recipe Yield:
8-10 servings Difficulty:
Medium recipe
Vegetable cutlets - a Greek cuisine recipe made from vegetables, mushrooms and oatmeal. Vegetable cutlets can not only be fried in a frying pan, they can be baked in the oven, placing them on a baking sheet covered with parchment. The cutlets can be served warm or cold with yogurt or tzatziki sauce.
Recipe Ingredients
Cooking Recipe
The recipe for vegetable cutlets is very simple. First you need to prepare oatmeal and potatoes. Pour hot water over oatmeal and place over medium heat. Boil the oatmeal until cooked, stirring occasionally. Peel the potatoes, boil and mash them into a puree.
Grate carrots and zucchini on a coarse grater. Peel the onion and chop finely. Separate the caps from the stems of the mushrooms and chop everything finely. Wash the greens, drain off excess liquid and chop finely, grate the tomatoes.
Heat a small amount of vegetable oil in a frying pan and add mushroom stems. When the legs change color to transparent, add the rest of the vegetables, salt, pepper and mix. Simmer the vegetables over medium heat until they are cooked and all the liquid has evaporated.
Add potatoes, oatmeal to the cooled vegetables and mix everything well until smooth, adding salt and pepper if necessary. Also add breadcrumbs to the vegetable mixture and knead. Form balls from the prepared mixture, place on a plate and refrigerate for 1-2 hours.
After time, remove the vegetable balls, roll in flour and flatten a little, forming cutlets. Fry vegetable cutlets in a small amount of vegetable oil on both sides. Serve with yogurt and herbs.