Healthy Vegetable Cutlets with Rice, Zucchini, and Potato

These cutlets are a fantastic way to incorporate a variety of vegetables into your diet, offering a burst of flavor and nutrition in every bite. Perfect for a light lunch, dinner, or a savory snack, these cutlets are easy to prepare and sure to become a family favorite. Let’s get started on this delicious journey and bring some healthy and tasty goodness to your table!

Preparation Time

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes

Ingredients

  • 50g rice
  • Salt (to taste)
  • 1 zucchini
  • 1 potato
  • 1 carrot
  • Chives (to taste)
  • 3 eggs
  • Black pepper (to taste)
  • 3 tablespoons semolina
  • Vegetable oil (for frying)
  • 3 tablespoons sour cream or yogurt
  • 1 tablespoon ketchup
  • Fresh dill (to taste)
  • 1 clove of garlic
  • A little bit of salt (for the sauce)

Directions

  1. Prepare the Rice:
    • Rinse 50g of rice well under cold water.
    • Cook the rice with a pinch of salt until done. Set aside.
  2. Prepare the Vegetables:
    • Grate 1 zucchini and add a bit of salt. Let it rest for 15 minutes, then squeeze out the excess liquid.
    • Peel and grate 1 potato. Squeeze out the excess juice.
    • Grate 1 carrot.
    • Chop chives finely.
  3. Mix the Ingredients:
    • In a large bowl, combine the cooked rice, grated zucchini, potato, carrot, and chives.
    • Add 3 eggs, a pinch of salt, and black pepper to taste.
    • Add 3 tablespoons of semolina and mix everything well.
    • Let the mixture rest for 20 minutes to allow the semolina to swell.
  4. Form and Fry the Cutlets:
    • Form the mixture into cutlets.
    • Heat vegetable oil in a pan over medium heat.
    • Fry the cutlets for 5-6 minutes on each side until golden brown.
  5. Prepare the Sauce:
    • In a small bowl, mix 3 tablespoons of sour cream or yogurt with 1 tablespoon of ketchup.
    • Add chopped fresh dill, 1 minced clove of garlic, and a little bit of salt. Mix well.
  6. Serve:
    • Serve the hot cutlets with the prepared sauce.

Serving Suggestions

These cutlets are great as a main dish with a side salad or as a snack. They pair well with the tangy and creamy sauce prepared above.

Cooking Tips

  • Make sure to squeeze out as much liquid as possible from the zucchini and potato to avoid soggy cutlets.
  • You can add other herbs and spices according to your taste preferences.

Nutritional Benefits

This dish is packed with vegetables, providing essential vitamins and minerals. It’s a great way to incorporate more veggies into your diet.

Dietary Information

  • Vegetarian: Yes
  • Gluten-Free: No (contains semolina)
  • Dairy-Free: Yes (if you skip the sour cream/yogurt sauce or use a dairy-free alternative)

Storage Tips

Store any leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or oven before serving.

Why You’ll Love This Recipe

These vegetable cutlets are easy to make, delicious, and nutritious. They are a versatile dish that can be enjoyed in various ways, making them a perfect addition to your meal rotation.

Conclusion

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