Vegetable Fritters with Mushrooms
40 min. Recipe Yield:
8-10 pcs Difficulty:
Medium recipe
Vegetable fritters with mushrooms - a recipe of Jewish cuisine, such meatballs are very tasty, especially when cold. Meatballs can be safely on the diet table, and if you exclude ghee, they can be cooked during fasting.
Recipe Ingredients
Cooking Recipe
For the vegetable fritters with mushrooms recipe, peel the potatoes and carrots and cut into pieces. Transfer the chopped vegetables to a saucepan, add chopped cabbage, pre-soaked mushrooms, 1 tbsp. ghee, salt, half a glass of water, cover and simmer until soft.
After boiling, grind the vegetables with a blender and cool. Add eggs and semolina to the cooled minced meat, mix well and form small balls, periodically moistening your hands with water. Bread the prepared balls in semolina and fry in vegetable oil.
Place fried fritters in layers with tomatoes in a roasting pan, sprinkle with finely chopped herbs, pour in 50 ml of water and simmer for 20 minutes in a preheated 160°C (320°F) oven or on the stovetop over very low heat.
If meatballs are cooked in winter, tomatoes can be replaced with sour cream, pouring each layer when laying meatballs. You can serve vegetable meatballs with boiled potatoes or buckwheat.