Hello friends! Last fall, when times fell on hard due to the pandemic, many people in our country found themselves in a difficult situation and were left without work. It was so incomprehensible that I just refused to believe it. I simply had to survive in austerity.
It was then that I remembered all my most budgetary autumn recipes. Well, zucchini and pumpkin at all times were found in those families who left the Soviet Union and had a piece of land with their summer cottages. And this means that having some of our own supplies and preparations, surviving in our time is a little easier, although not easy. A year has passed since then, and the situation has hardly changed.
Watch a video clip of how you can actually make delicious pumpkin cutlets👇
👇 Dinner for a penny - pumpkin cutlets 👇
Budget Pumpkin Cutlets
I rub the pumpkin on a coarse grater.
Melt butter in a frying pan (can be replaced with vegetable oil).
I spread the pumpkin and fry it with the lid open.
Adjust the heating according to the volume of the liquid. Bring the pumpkin until tender and evaporate the excess liquid.
After 15 minutes, I salt and wait for another 3 minutes.
I reduce the heating. I add sugar, semolina and mix.
I add milk and vanilla. I warm up for 3 minutes. I turn off the heating.
The color of the pumpkin may vary. If the puree is thick, add milk. Let the pumpkin porridge cool.
I form cutlets.
Pumpkin patties can be cooked in the oven or in a pan, or breaded in flour, egg and breadcrumbs, or in flour, egg and again in flour.
If the mixture is too thin, add flour.
I roll the breaded cutlets and shape, choose the shape to your taste.
I heat vegetable oil in a frying pan. I spread the cutlets. Fry until golden brown.
Turn over and fry on the other side.
Let the cutlets cool slightly and serve with sour cream.
You can add sugar or serve with a sweet sauce.
Pumpkin cutlets recipe:
1 kg pumpkin
100 ml milk
3 tbsp semolina
1 tbsp sugar
1 pinch of salt
1 tsp vanilla sugar
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