Vegetable Cutlets with Oat Flakes Recipe
Tender and delicious meatballs made of vegetables and oatmeal. Easy, but satisfying! These burgers will perfectly diversify your lean menu. Try to cook.
Servings Prep Time
4 10minutes
Cook Time
35minutes
Servings Prep Time
4 10minutes
Cook Time
35minutes
Ingredients
Instructions
  1. Finely chop the onion, chop the garlic and fry the vegetables in vegetable oil (1 tablespoon) until golden brown.
  2. Add water (or vegetable broth), bring to a boil.
  3. Add the oat flakes, stir and cook for 5 minutes on low heat. Remove from heat and cool.
  4. Grate the pumpkin and carrots on a fine grater, chop the broccoli cabbage in a blender. (pre-defrost cabbage) Squeeze the juice out of the vegetables so that it stacks.
  5. Add starch to the cooled oat flakes and mix thoroughly. (it is more convenient to do it with your hands) add salt and pepper to taste.
  6. Divide the mass into three equal parts. Add carrots to one, pumpkin to the other, and broccoli to the third. Mix.
  7. With wet hands, form small cutlets. (small cutlets are easier to turn over and cook faster) Fry them in vegetable oil over medium heat for 3-5 minutes on each side. It is better to turn the cutlets with a wide spatula very carefully, since they have a delicate, I would even say, openwork structure.
  8. Place the cutlets on a flat plate at a distance from each other and cool slightly, about five minutes. (to be honest, we like these cutlets completely chilled…) During this time, the cutlets will “grab” and their structure will become more dense. Serve the cutlets with salad or sauce.
  9. Enjoy your meal!
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