Vegetable cutlets are a godsend not only for vegetarians, but also for everyone who wants variety in the diet. I offer you my favorite recipe for cutlets with pumpkin. They are not only very tasty, but also very beautiful due to its bright saturated color.
Ingredients
Step-by-step cooking recipe
Peel the onion, potatoes and pumpkin, and grate all the vegetables on a fine grater.
Add salt and leave the mixture to stand for 7 minutes, and then squeeze out the juice.
Add chopped herbs, garlic and your favorite spices. I use smoked paprika and hops-suneli.
Slowly add flour by spoonful and stir to understand the consistency. It takes me about 5 spoons, but it all depends on the juiciness of the vegetables.
Form small cutlets and fry them over medium heat until golden – about 3 minutes on each side. If desired, first roll them in breadcrumbs or sesame seeds.
Put the cutlets in a baking dish and send them to the oven at 200 degrees for 15-20 minutes.
