Vegetable cutlets

Ingredients for cooking vegetable cutlets

  1. Celery root 1 piece
  2. Zucchini (zucchini) 2 pieces (small)
  3. 2 carrots
  4. Onion 1 piece
  5. Garlic 3 cloves
  6. Potato 6 pieces
  7. Wheat flour 2 tablespoons
  8. Eggs 2 pieces
  9. Salt to taste
  10. Pepper to taste
  11. Breadcrumbs 2 tablespoons
  12. Vegetable oil for frying
  13. Parsley or other herbs to taste
  14. Paprika 1 teaspoon
  • Main Ingredients: Potato, Onion, Carrot, Zucchini, Garlic, Eggs, Flour
  • Serving 8 servings


Frying pan, plate, grater, tablespoon, vegetable peeling knife, spatula.

Cooking vegetable cutlets:

Step 1: peel the vegetables.

All vegetables must be thoroughly washed and peeled and husked. I think that here you can manage without a detailed description of the algorithm of actions.

Step 2: prepare zucchini and potatoes.

Rub the peeled zucchini on a fine grater, sprinkle with a small amount of salt, mix well and leave on 15 minutesso that the juice stands out.
Then do exactly the same thing with the potatoes.
This will help us make the cutlets less moist and therefore denser.

Step 3: prepare the rest of the vegetables.

Celery and carrots also need to be grated.
Then add to them finely chopped onions and crushed, or grated garlic.

Squeeze the potatoes and zucchini and add them to a plate with other prepared vegetables.

Add washed and very finely chopped greens here. In this case, it is parsley.

Step 4: mix the mass for the cutlets.

Add spices, beaten eggs, flour and breadcrumbs to the vegetables. Mix everything very carefully. If the mass is not thick enough, you can add more crackers or flour, just do not overdo it.

Put the well-mixed cutlet mass to cool in the refrigerator for 10-15 minutes.

Step 5: fry the vegetable patties.

Heat vegetable oil in a frying pan, and when it becomes high, form small cutlets from the vegetable mass and place them in a frying pan.
In order for vegetable patties to be cooked both from the inside and the outside, they must be flat, of small thickness. Fry them to a good golden color. And so that they do not fall apart, put them only in hot oil and turn them over after the mass has grasped and the lower side will become rosy.
After frying, vegetable patties need to rest on paper towels to get rid of excess fat.

Step 6: serve the vegetable cutlets.

Vegetable cutlets served hot or warm, very tasty with sour cream or garlic sauce. This is a full-fledged dish that will look wonderful on your dining table. Be sure to try it!
Enjoy your meal!

Recipe Tips:

- You can experiment and add pumpkin or green onions to the cutlet mass to get a slightly different taste of the dish.