Half Meat, Half Vegetables: A Recipe for Economical and Delicious Cutlets
In the minds of many, cutlets are an exclusively meat dish.
Since quality minced meat cannot be cheap, making really tasty cutlets can cost a pretty penny. Unless, of course, you replace half of the meat with vegetables - this will reduce costs and improve the taste.
So, what do you need to cook cutlets “in a new way”:
- 500 g minced meat;
- 100 g zucchini;
- 100 g carrots;
- 100 g onion;
- 100 g cabbage;
- 1 egg;
- salt, pepper and herbs – to taste;
- oil – for frying;
- breadcrumbs.
The zucchini and carrots should be grated and combined with chopped onions and shredded carrots.
Important: the cabbage should be squeezed a little with your hands so that it becomes soft.
Combine the vegetables with the minced meat, add the egg and spices and mix thoroughly.
To make the mince uniform, beat it. If the vegetables have given off too much juice, add a little semolina or breadcrumbs.
All that remains is to form the cutlets, roll them in breadcrumbs and fry them in heated vegetable oil.
