Composition / ingredients
Step-by-step cooking
Step 1:
How to make cauliflower cutlets the most delicious? Prepare all the ingredients.
Step 2:
Wash the cauliflower, cut out all the spoiled places. Divide into inflorescences. And the inflorescences, in turn, cut into small pieces so that they can be ground in a meat grinder.
Step 3:
Peel and chop the onion and carrot. Then also cut into small pieces.
Step 4:
Grind cauliflower, onion and carrot in a meat grinder. I was grinding on a small nozzle.
Step 5:
Wash and cut fresh dill.
Step 6:
Add dill to the ground vegetable mixture.
Step 7:
Add salt and spices and mix everything well.
Step 8:
Now take the flax soaked overnight and send it to the blender, adding a little water. Grind it up. It will be an egg substitute. Put 4 tablespoons of such flax in our minced meat.
Step 9:
Add flour as well and mix everything well. Add enough flour so that our "minced meat" acquires a sufficiently dense consistency.
Step 10:
Then form cutlets from minced vegetables and send them to a frying pan with already heated olive oil and fry the cutlets over low heat until golden brown on one side and the other.
I bring to your attention a recipe for vegetable cutlets without rice, without legumes and without eggs.
In this recipe, you can replace soaked ground flax with an egg, if you use them.
You can also boil cabbage a little if you are not used to making cutlets from raw cabbage.
You can roll the cutlets either in ground dry flax, or in breadcrumbs, or in flour. I fried without anything and it turned out very well. Only when I was forming cutlets, the minced meat stuck to my hands a little.
Spices and herbs can be chosen according to your taste. I also like to add spices "grilled chicken" to vegetable or bean cutlets. They then turn out piquant, with a sharp edge and very similar to meat.
You can also experiment with vegetables. You can add celery root instead of or together with carrots. There is a lot of sodium in it, so they can be salted less, and celery will also give an amazing aroma and taste.
You can serve them with a potato side dish or with porridge, you can also serve them with legumes or with a salad of fresh vegetables.
Bon appetit!
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Cauliflower - 28 kcal/100g
- Dill greens - 38 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Olive oil - 913 kcal/100g
- Sea salt - 0 kcal/100g
- Flax - 534 kcal/100g
- Whole wheat flour - 298 kcal/100g
