It's very simple at home. It should also be noted that such a dish is much cheaper and healthier than a lunch made from a meat product.
Delicious broccoli cutlets: cooking recipes
Initially, the dish in question was intended exclusively for baby food. But over time, adults began to actively use it.
According to culinary experts, broccoli cutlets are very tasty and tender products. Despite the fact that this dish is lean, it saturates not only children’s but also adults’ bodies quite well.
We will tell you how this unusual lunch is made right now. To implement it we will need:
- fresh broccoli - about 200 g;
- potato tubers - 2 pcs.;
- onions - 1 head;
- large carrot - 1 tuber;
- sunflower oil without aroma - 3 large spoons;
- wheat breadcrumbs - about 2 large spoons;
- fine table salt - about ½ dessert spoon;
- chopped black pepper - 3 g;
- filtered drinking water - about 1.5 liters.
Component preparation process
Before you prepare lean broccoli cutlets, whose calorie content does not exceed 250 energy units (100 g), you need to prepare the basis for them. To do this, peel the potatoes and then place them in boiling and lightly salted water. As soon as the tubers become soft, they are carefully removed and immediately mashed with a masher (until a homogeneous puree is formed). Next, the broccoli is sent to the same one. It is cooked for about 5-7 minutes.
After removing the vegetables from the broth, cool them and chop them into medium pieces. Also peel onions and carrots separately. The first product is finely chopped with a knife, and the second is grated on a coarse grater.
To make lean broccoli cutlets as flavorful as possible, sautéed vegetables must be added to their base. To do this, put onions and carrots in a saucepan and add oil (sunflower). Fry the mentioned ingredients over medium heat until browned and completely soft.
After all the products have been heat-treated, they are combined together. To do this, add boiled ingredients to fried vegetables, as well as chopped pepper and salt.
By intensively mixing the products, you obtain a homogeneous and fairly viscous lean minced meat.
How to shape and fry on the stove?
Broccoli cutlets are formed exactly the same way as regular meat products. To do this, take about 2 large spoons of minced vegetables in your hands, and then form a ball out of it, which is subsequently slightly flattened. Next, all semi-finished products are rolled one by one in wheat breadcrumbs.
Broccoli cutlets should be fried in a hot frying pan. A little oil is poured into it, and then some of the products are laid out. They should be fried on both sides until golden brown. As a rule, this does not take much time.
Serving
The finished lean broccoli dish should be served hot. As a rule, it is used as a full meal (that is, without a side dish). But if you think that such products are too dry, then you can serve them with some
Made with broccoli and cauliflower
If you are not a vegetarian and also do not adhere to Lent, then the products in question can be prepared using chicken breasts. This component will make lunch more satisfying.
So, to cook with broccoli and cauliflower, you need to purchase the following:
Preparation of minced meat
All are meat and prepared in a similar way. First you need to prepare the mixed minced meat. To do this, wash the broccoli thoroughly. At the same time, vegetables are cleaned of all unwanted elements.
After the mentioned products are prepared, they are placed in salted boiling water and cooked for 5-7 minutes. During this time, the ingredients should become completely soft.
As for chilled chicken breasts, they are also washed and all inedible veins are cut off. This product should not be pre-boiled.
It is also necessary to peel large onions separately.
After all components have been processed, they should be crushed. This is done using a meat grinder. Broccoli and cauliflower, as well as fresh chicken breasts and onions, are passed through this kitchen device.
Having carried out the described steps, fine salt and allspice are added to the crushed products.
To ensure that the cutlets are elastic and do not fall apart during heat treatment, a raw chicken egg must be added to the minced meat.
By intensively mixing the ingredients with your hands, you obtain a homogeneous and very aromatic mass.
We form products and subject them to heat treatment
The vegetables should be shaped exactly the same as in the first recipe.
As soon as all the semi-finished products are ready, they are immediately rolled in breadcrumbs. Next, the products are placed in a hot frying pan with oil and quickly fried on both sides. After the crust appears golden brown, move the cutlets onto a baking sheet, which is immediately placed in a preheated oven.
At 200 degrees, meat and vegetable products should be baked for 17-20 minutes. During this time they should be fully prepared.
Serving the dish to the table
Unlike previous Lenten cutlets, the chicken products in question can be presented to the table along with a side dish of mashed potatoes, boiled pasta or buckwheat porridge. You can also prepare some kind of sauce for the cutlets separately and sprinkle them with herbs.
As you may have noticed, there is nothing complicated in preparing the broccoli cutlets in question. To get a more original dish, you can add to the minced meat not only those ingredients listed above, but also, for example, fried mushrooms, fresh tomatoes, garlic, herbs, etc.
Broccoli and cauliflower cutlets, along with carrot, zucchini and pumpkin cutlets, can easily be classified as the most dietary low-calorie dishes. Strictly speaking, a cutlet is considered to be a meat dish, but since the shape of cabbage cutlets resembles pork cutlets, they are called that.
Cabbage can be served as an independent dish or as an “accompaniment” to potatoes and porridge. It’s not difficult to prepare them; even an inexperienced housewife can handle the preparation. This dish will appeal to vegetarians and will be appropriate during Lent.
List of required ingredients
To prepare delicious cutlets, you need to take:
- ½ head of cauliflower;
- 400 g;
- ½ medium carrot;
- 150 g hard cheese;
- salt, spices;
- 2 tbsp. l. flour;
- vegetable oil.
Cooking method
- Separate the cauliflower into inflorescences, wash well, remove darkened areas.
- Rinse the broccoli well. Wash and peel the carrots.
- Pour cold water into a saucepan and place vegetables in it. After the water boils, reduce the heat, skim off the foam, add salt to the water and cook for 10 minutes. During this time, the vegetables will not have time to cook until tender, but they will become softer and can be used to make cutlets.
- Place in a colander and drain the water. After the vegetables are dry, grind them in a blender until smooth. If you don’t have a blender, then you need to boil the vegetables a little longer, and then mash them manually with a fork or a pusher.
- The cheese also needs to be chopped with a knife or simply broken into small pieces. It is better to take salty cheese - Adyghe, Parmesan, you can combine different types of cheese.
- Place the chopped vegetables in an enamel or glass bowl, add cheese. Add salt and pepper to taste; onions, paprika, seasoning for vegetable dishes, and herbs will not be superfluous.
- Add enough flour to form a dough. It should be easy to mold.
- Form the dough into small patties and roll them in flour.
- Heat the frying pan well and pour vegetable oil into the bottom. Place the cutlets in the oil and fry them on both sides until golden brown and crispy.
Cabbage cutlets can be served with a side dish - potatoes, rice, buckwheat or as an independent dish.
About the benefits of cabbage cutlets
- Cauliflower is an ideal vegetable, the benefits of which are difficult to overestimate:
- Broccoli is not inferior to cauliflower:
- rich in vitamins A, E, C, PP, group B;
- has antioxidant properties;
- contains the largest amount of protein not only among its “relatives”, but can also replace meat;
- rich in potassium, calcium, phosphorus, zinc, contains copper, cobalt, iron, iodine;
- removes waste, toxins, and cellular decay products from the body.
Cabbage and broccoli cutlets retain all the beneficial properties of the ingredients. You don’t have to boil the cabbage, but chop the raw cabbage, add soft cheese and form into cutlets, they will be just as tasty.
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Recipe from: Julia
Very tender and tasty broccoli and cauliflower cutlets with cottage cheese and yogurt. The recipe was sent to Anastasia Bordeianu (asika):
The name speaks for itself!
The cottage cheese gives the cutlets a special tenderness, and the notes of broccoli and cauliflower add an exquisite taste and aroma.
Broccoli and cauliflower cutlets
- 150 g cauliflower florets
- 100 g broccoli florets
- 150 g cottage cheese
- 100 g unsweetened yogurt (preferably homemade)
- 30-40 g semolina
- 20-30 g flour
- 1/4 teaspoon baking soda
- spices to taste: ground black pepper, nutmeg
- vegetable oil for frying
- Boil broccoli and cauliflower together in salted water for about 5 minutes until half cooked. Drain in a colander and leave until completely cool.
Cauliflower and broccoli
Shredded cabbage
Cottage cheese
Mix for making cutlets
Formed cutlets
Cauliflower and broccoli cutlets
That's it. The cutlets are ready!
Broccoli and cauliflower cutlets turn out very tender, they simply melt in your mouth and disappear from the plate before your eyes:). They can be eaten plain, or with sour cream or other suitable sauce.
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Comments (30) to the entry “Broccoli and cauliflower cutlets “Tenderness””
Anastasia, great recipe! The cutlets turn out tender and delicious, I love these too!
Can these cutlets be cooked without cottage cheese?
Ekaterina, of course you can
Only then will it be necessary to reconsider the amount of other ingredients.
If you have the opportunity, try it with cottage cheese, it gives such tenderness to the cutlets
The fact is that in Vedic cuisine it is better not to heat cottage cheese))) like sour cream...
Ekaterina, add mashed paneer if cottage cheese is confusing, it is used very often in Vedic cuisine.
Hello! Is it better not to heat cottage cheese? And sour cream? Can I have some information?
Damn, if you don’t heat the cottage cheese, then goodbye cottage cheese cookies, casseroles, lazy dumplings and donuts. And “give asceticism!” of cold, wet cottage cheese on a plate. somehow sad.
I’ll cook cutlets! I found the set of ingredients to be well combined and tasty. Can you cook with frozen cabbage? And how many cutlets do you get from this amount of food?
Viktoriia, good evening =) I got 15 cutlets
I think you can make it from frozen, but you still need to boil it.
But for some reason, after defrosting, cauliflower smells strange to me... so I stopped freezing it. Maybe I'm doing something wrong?
Good :) thanks for the info, I’ll take a double portion.
After defrosting, cauliflower not only smells strange, but also tastes a little bitter after boiling. I recently read that to avoid this, you need to lightly boil it before freezing.
Alas, it is fresh and expensive and there is a question about its naturalness. I also noticed that cabbage sometimes stinks! .:mrgreen: In general, I noticed frozen cabbage has a smell if it is not frozen quickly, if it is in a loose bag and if it is left for a long time (for example, until spring). It also depends on the quality of the freezer. Damn, whose am I all about cabbage, and about cabbage...
Girls, does store-bought cauliflower also smell unpleasant after defrosting? I’ve never bought it before, but I want to make cutlets
Olya, the store doesn’t “smell” to me)))
Thank you Irina for the useful information about freezing
Made it, thank you, delicious and healthy! Especially for children who don’t like cottage cheese.
Question: 100 g of yogurt is somehow a lot, I need 2 tsp. It was enough, but 100 g would have been a mess.
Viktoriia, hello! Glad you liked it
Indeed, in this dish the cottage cheese is well “disguised”
As for yogurt, I had homemade yogurt that was very thick.
It may be true, if the fermented milk mass is liquid in consistency, then you need to add less of it (but then reduce the soda a little)
Good evening! The cutlets spread across the frying pan. The result was flat cakes. Maybe it's because the cottage cheese is homemade?
Marina, good evening! Why have they become such pranksters among you?
I also have homemade cottage cheese, did you have any excess moisture in your cottage cheese?
If you did everything else according to the recipe, then for now I only see this possible reason.
Well, I deviated a little from the recipe, added corn flour instead of wheat, and I didn’t have yogurt, so I replaced it with sour cream. The result is this - there is no delight, well, it doesn’t taste like anything, in my opinion it’s a little sour. Next time I'll try the recipe. Thank you for the interesting idea.
Angelina, I don’t even know, nothing was sour for me
Of course everyone has different tastes, I really like this combination of products
I think kefir should be added at the very end, kneading for the optimal consistency. I added it right away, and it turned out too runny. I had to add a few more spoons of flour so that the cutlets wouldn’t spread. And of course, this affected the taste, it was tasty, but more like pancakes .Thanks for the recipe!)
I've prepared it! But there was no delight at all. Firstly, you need twice as much flour so that the cakes don’t fall apart, and secondly, the taste is incomprehensible, somehow tasteless, I wanted to show off to my husband a new and original dish because we adore broccoli, but alas. I think cottage cheese is superfluous here, you can, for example, grate Dutch, I think it will be more interesting and a little piquancy would be nice, garlic for example.
The recipe is wonderful! Thanks for the idea. I made it only from broccoli, since I already had boiled broccoli (500 g) at home and added a little cheese (without animal enzyme). I replaced the yogurt with sour cream, made it from what I had and put less in half. I didn't add flour, but rolled it in. And I added just a tiny bit of asafoetida. Wonderful taste, holds its shape perfectly, my husband is delighted, the taste is rich. Thanks again
Cheers, Lesya!
The cutlets also spread apart despite the fact that I rolled them in flour, although this is not indicated in the recipe... I should have read the comments first, I didn’t think of it. I used store-bought liquid yogurt. It was exactly necessary, as advised above, to first knead the dough, and then bring it to a consistency with yogurt. And I wouldn’t refuse a pinch of asafoetida inside either.
And the recipe is very interesting, the cutlets are very tender, I will experiment.
Olga, experiment! It turns out very tasty.
I don’t really know why they started creeping up among you too...
I’ve made it several times before and it turns out great.
Or rather, it’s clear that the problem is in excess liquid. And where it comes from you have to look: yogurt, cottage cheese or cauliflower...:(
Just some kind of poltergeist :)
Thanks for the recipe, it turned out very tasty!)))
Luda, to your health!
Very original recipe! Cottage cheese and kefir (replaced yogurt) give a pleasant sourness, semolina makes the cutlets fluffy, and broccoli and cauliflower are a very harmonious, win-win combination! The cutlets turned out delicious! I will cook again!)) Thanks for the recipe!
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Summer is gaining momentum. In vegetable gardens, various cultivated plants are blooming wildly, promising us a harvest of fresh vegetables and berries, healthy and rich in vitamins, in the near future. This means that vegetables will appear on the table more often, and in larger quantities! And that's right. And delicious!
In the meantime, while zucchini or carrots are still ripening in your favorite garden bed, you can buy vegetables - the shelves are no longer intimidating with prices. Summer!
Today I want to offer a recipe for beautiful and tasty vegetable cutlets - from broccoli and cauliflower. I think it will come in handy when you and your family get tired of boiled, fried and baked cabbage. Such cutlets can be prepared, for example, for dinner - golden brown and with sour cream. Maybe even those who don’t want cabbage and those who don’t like cabbage will agree to try a little?
Cabbage cutlets
A perfect option for a summer dinner!
You will need:
Cauliflower and broccoli (fresh or frozen) – 800 gr.;
Eggs – 2 pcs.;
Semolina – 4-5 tbsp;
Flour – 3 tbsp;
Salt, ground black pepper;
1. You can take only cauliflower or a mixture of cauliflower and broccoli - to your taste. Fresh cabbage will have to be disassembled into inflorescences and boiled in salted water for 7-10 minutes. Frozen - just defrost without boiling.
2. Place the cabbage on the board and chop it into fine crumbs with a knife. This is not as difficult and time-consuming as it might seem - just chop a bunch of cabbage with a knife, from time to time moving the pieces from the edges into the middle for even chopping. You can, of course, use a combine harvester! Just make sure it doesn’t turn out to be a puree. What you need is crumbs. It’s faster in a food processor, yes, it saves time... but with a knife it turns out more evenly. And the time saved will then be spent on washing the combine.
3. Divide the eggs into whites and yolks. We'll beat the whites a little later.
4. Place the yolks in the chopped cabbage, stir, add semolina, flour, salt and pepper. Mix thoroughly again. Now let it sit for a while, the semolina will swell slightly.
5. Beat the whites into a fluffy, stable foam and mix with the minced cabbage. You need to stir carefully so that the whites do not fall too much - move the spoon not in a circle, as usual, but from the bottom up.
6. The minced meat is ready. You can spoon it onto a heated frying pan, using the same spoon to form small round cutlets. Or use your hands to make small balls, about the size of an egg, and place them, flattening them slightly. The minced meat is quite crumbly, so gigantomania is not welcome - large cutlets can fall apart when turned over. Fry over low heat until golden brown. Very tasty with cold sour cream!
Option: add about a glass of finely grated cheese to the minced meat. Cheese goes well with cabbage, it will be delicious. And one more thing - the cutlets will be “stronger” - the cheese will additionally hold the minced cabbage together.
