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Vegetable cutlets

Vegetable cutlets This is a great dish that you will likeVegetarians, and meat eaters. The consumption of meat in large quantities is harmful to health, therefore vegetable cutlets will help you to diversify the menu and make it more healthy and useful.

Such cutlets can be served not only asAn independent dish, but also as a side dish. Prepare cutlets from potatoes, cabbage, beets, eggplant, carrots and apples to choose from! We offer you 5 recipes for delicious cutlets that are prepared without meat.

1. Cutlets from potatoes and champignons


  • 750 g of potatoes
  • 200 g of champignons
  • 120-150 g of onion
  • 60 ml of vegetable oil
  • 2-3 tbsp. L. Flour
  • 1 ct. L. Mint or dry nettle (optional)


Prepare puree from potatoes boiled with salt. Cut and fry onions in a pan. Add it and greens to potatoes. Mix everything well. Then add mashed potatoes and fried mushrooms, flour and stir in the mashed potatoes. Form a mass of cutlets and roll them in flour. Then fry the potato patties in a frying pan to a golden blush on both sides.

Cutlets from potatoes

2. Cutlets from carrots and apples


  • 5 carrots
  • 1 apple
  • Half a glass of semolina
  • Half a cup of flour
  • 1 tbsp. L. Vegetable oil
  • 1-2 tsp. Sahara
  • 1/3 tbsp. water
  • Sol (to taste)


On a large grater in a pot of carrots andan Apple. Pour in water, add cooking oil and put out for 7-10 minutes on a small fire. Then add sugar and semolina. Salts to taste and mix. If the mass is too liquid, add some more flour. Form the cutlets, roll them in flour and fry in a heated frying pan with butter.

Apple-carrot cutlets

3. Cutlets from eggplant with sweet pepper


  • 2 eggplant
  • 1 red sweet pepper
  • 4-6 tbsp. L. Breadcrumbs
  • 1 tbsp. Flour
  • Salt (to taste)


Put the vegetables, not cutting them, in the oven at 220° c for 20-30 minutes. After putting them in a bowl and cover the food film for 10-15 minutes, let it cool. Peel the vegetables from the peel and remove the seeds from the pepper. Then pepper cut into small cubes and salt it to taste. Chop the eggplant in a blender. Put the mass in a bowl and add in it breadcrumbs, flour and salt to taste. Stir until a uniform mass is formed. Stripped the mixture into 8 parts. Each roll out and add a little pepper filling to the center. Form round balls. Roll them in flour. Fry in a heated frying pan with butter 2-3 minutes on each side.

Cutlets from eggplant

4. Beetroot cutlets


  • 750 g of beet
  • 2 cloves of garlic
  • 100 g of semolina
  • 2 eggs
  • 60 ml of vegetable oil
  • Salt (to taste)


Weld beets, then clean it and sodium on a largeGrater. Salts, add the chopped garlic and eggs. Then tamper with semolina. Lay out the resulting mass on a heated frying pan with vegetable oil with a tablespoon and give it to the cutlets as well. Fry on both sides over medium heat for 2.5-3 minutes.

Beet cutlets

5. Cutlets from cabbage with onions


  • 950-1050 g white cabbage
  • 1 onion
  • 100 g of semolina
  • 100 g breadcrumbs
  • 100 g of flour
  • 2 cloves of garlic
  • 50 ml of vegetable oil
  • Salt and greens (to taste)


Wash and cut into 4 parts cabbage heads. Place cabbage in a saucepan and pour boiling water. Salts and put on fire for 8-10 minutes. Ready cabbage to a colander. Then clean and wash the onions and garlic. Onions are also cut into 4 parts. Pass through a meat grinder cabbage, onions and garlic. Then a little salt, pepper, add chopped greens, semolina and mix. Eat flour and add it to the mixture. Stir again. Form the cutlets and roll them in breadcrumbs. Heat the frying pan with vegetable oil. Fry the cutlets over medium heat from two sides to a ruddy crust.

Cutlets from cabbage

We hope that you liked the recipes of cutlets. Now you can prepare something new and useful for your loved ones.

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