Cauliflower cutlets

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Each family has their own favorite recipes for cutlets: meat, vegetable or from various types of cereals. Vegetable options have recently become especially popular. We love cauliflower cutlets very much, they always turn out to be tender and tasty. They can be served as a side dish or as an independent dish. Be sure to try to cook such cutlets on occasion, you will definitely like them.

Ingredients:

Cauliflower - 400 g

Onions - 50 g

Carrots - 50 g

Lean oil - 2 tablespoons

Chicken egg - 1 pc.

Flour - 3 tablespoons

Salt to taste

Ground pepper - to taste

Preparation:

1. Prepare foods from the list. Peel the onions and carrots, wash them under running water and dry them. Rinse the cauliflower under running water, divide into inflorescences.

2. Pour clean water into a small saucepan or stewpan, load cabbage into it, put on fire and cook over high heat for 3-4 minutes.

3. While it is cooking, cut the white onions into small cubes and grate the carrots on a coarse grater. Fry them until lightly golden in a minimum amount of vegetable oil.

4. Drain the cauliflower. Using a mashed potato crusher, slightly chop the inflorescences, just not very finely, let the small pieces remain.

5. Now transfer the fried vegetables to the container with the cabbage mass, cool slightly. Beat in a chicken egg, stir until smooth.

6. Now add a little wheat flour and stir. The dough should be sticky. There are two ways to form the blanks: moisten your hands with cold water and sculpt like ordinary cutlets, or simply spread the cabbage dough on a frying pan with a tablespoon - as you like.

7. Preheat a frying pan, put the vegetable semi-finished products on it and fry them in a small amount of vegetable oil for 2 minutes on each side.

Spread them out on a paper towel before serving to remove excess oil. Serve cauliflower cutlets with sour cream or any meat dish.

Enjoy!

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