Composition / ingredients
Cooking method
Let's start cooking the dish.
To start, boil potatoes and carrots. Add bay leaf and a little salt to the water. We cook potatoes, as they say, "In uniform." Carrots should be boiled a little, about 5-10 minutes.
While the potatoes are cooking, mix the following ingredients: green peas, parsley, corn, grated boiled carrots, tomatoes, garlic and onions.
Next, we will crush our potatoes and mix them with the rest of the vegetables. The base for the cutlets is ready, it's time for breading. For breading, we will need dough and breadcrumbs. The dough is prepared very simply, you need to stir the water with flour to a homogeneous liquid mixture and add a little salt.
Well, then it's a matter of technique! We form cutlets from our mass, dip them into the dough, then into breadcrumbs and fry until ready. We have turned out very tasty, light, lean cutlets! Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Field corn, raw, dried - 348 kcal/100g
- Sweet yellow raw field corn - 96 kcal/100g
- Field corn stewed, boiled, dehydrated (sliced - 83 kcal/100g
- Field corn boiled on the cob - 91 kcal/100g
- Germ-free raw fortified corn grits - 362 kcal/100g
- Corn grits without germ, raw, not fortified - 362 kcal/100g
- Corn - 119 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Green peas fresh - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Wheat flour - 325 kcal/100g
- Breadcrumbs - 347 kcal/100g
