Vegetable Cutlets Recipe

Ingredients:

• • 1 zucchini
  • 1 carrot

• • 2 potatoes
  • Spring onion
  • 100 grams of cheese (3.5 oz)

• • 3 eggs
  • 4 tablespoons of semolina
  • Salt, to taste

• Black pepper, to taste
• Vegetable oil for frying

Directions:

1. 1. Prepare the Vegetables:

      • • Grate the zucchini and place it in a large bowl. Add a pinch of salt and let it rest for 15 minutes to release excess moisture.

        • Grate the carrot and potatoes. Squeeze out the juice from all grated vegetables to remove as much moisture as possible.

        • Chop the spring onion and add it to the bowl with the grated vegetables.

   2. Mix the Ingredients:

      • • Grate the cheese and add it to the bowl.

        • Add 3 eggs to the vegetable mixture.

      • Season with salt and black pepper to taste.

      • Add 4 tablespoons of semolina and mix everything well. Let the mixture rest for 15 minutes to allow the semolina to absorb the moisture.

1. Shape and Cook the Cutlets:

   • • Shape the mixture into small cutlets.

     • Heat vegetable oil in a frying pan over low heat. Fry the cutlets under a lid for 8-10 minutes on each side, until golden brown.

     • Remove the cooked cutlets and fry the second batch.

Serving Suggestions: Serve these vegetable cutlets with a side of yogurt or sour cream and a fresh salad. They also pair well with rice or quinoa for a complete meal.

Cooking Tips:

• • Make sure to squeeze out as much juice as possible from the vegetables to ensure the cutlets hold their shape.

  • You can add your favorite herbs and spices to the mixture for extra flavor.

  • If you prefer, you can bake the cutlets in the oven at 180°C (350°F) for about 25-30 minutes, turning halfway through.

Nutritional Benefits:

• • High in vitamins and fiber from the vegetables.

  • Provides protein from the eggs and cheese.

• Contains healthy fats from the vegetable oil.

Dietary Information:

• • This recipe is vegetarian.

• For a gluten-free version, you can substitute semolina with a gluten-free flour or almond meal.

Storage:

• • Store any leftover cutlets in an airtight container in the refrigerator for up to 2 days.

• Reheat in a frying pan or oven until warmed through.

Why You’ll Love This Recipe:

• • Quick and easy to prepare.

• Versatile and can be customized with different vegetables and spices.

• Perfect for a healthy meal or snack.

• Delicious and satisfying, loved by both kids and adults.