For those who are looking for an alternative to meat dishes or adheres to a vegetarian diet, I propose to try a recipe for cutlets with an amazingly tasty potato and vegetable filling. These cutlets are not only perfect for lean nutrition, but will also become a great option for those who want to diversify their menu a little, enjoying a light and useful taste.

The basis for these cutlets is potatoes, which is cooked with carrots until soft. Vegetables retain all their beneficial properties, as they cook in the peel, and adding bay leaf to the water gives an additional aroma. At this time, prepare vegetables for the filling: finely cut tomatoes, corn, peas, herbs, as well as onions and garlic to give the cutlets a rich taste.

After the potatoes and carrots are ready, it is important to gently peel them and thoroughly crush them. Then, spices, greens and vegetables are added to the resulting mass to fill the cutlets with aromas. This combination of products is not only tasty, but also useful, since all vegetables retain vitamins and minerals.

In order to make the cutlets with a crispy crust, you need to prepare the dough from flour and water, similar to the pancakes, and slightly salt it. Paning crackers that can be purchased in a store or prepared from dried bread will give cutlets an appetizing look and additional texture. Form cutlets from the potato mass, dip them into the dough and roll in crackers.

Fry cutlets over medium heat until they become golden brown on both sides.

It is important not to overheat the oil so that they do not burn. With this method of frying, the cutlets are obtained with a crispy crust, and inside remain soft and juicy.

These cutlets are ideal for dinner or lunch, they can be served as an independent dish and as a side dish for salads or sauces. Vegetarian cutlets with potatoes and vegetables is a great way to diversify your diet without using meat, while maintaining all the beneficial and tasty properties of vegetables.

E-News. Com. UA.