Cabbage and zucchini cutlets with potatoes and cheese

Potato Escalope 1143 Last Update: Jul 27, 2021 Created: Jul 27, 2021 0 0 0
Cabbage and zucchini cutlets with potatoes and cheese
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
Print

These cutlets are made from a rich set of vegetables (cabbage, zucchini, potatoes), as well as herbs (green onions, dill and parsley), with the addition of hard cheese. Cabbage and zucchini cutlets with potatoes and cheese are tender, fluffy and tasty, with an appetizing crispy crust. This is a great dish for the spring / summer season!

Ingredients

Directions

  1. We rub the zucchini on a coarse grater. Put the grated zucchini in a bowl. (If the zucchini is young, you do not need to remove the skin.)
  2. Peel the potatoes, rub them on a coarse grater and add to the zucchini.
  3. Add zucchini with potatoes (0.5 tsp of salt).
  4. Mix zucchini and potatoes with salt and leave for 15 minutes at room temperature.
  5. After the vegetables let the juice go, squeeze it out.
  6. Shred cabbage into thin short strips. Add cabbage to a bowl with squeezed potatoes and zucchini.
  7. Rinse the dill and parsley, shake, chop finely and add to the rest of the ingredients.
  8. Finely chop the green onion and add to a bowl.
  9. Rub the hard cheese on a medium grater and add to a bowl.
  10. Add the egg, salt and black pepper. Since the zucchini and potatoes are salted, and the cheese is also salty, it is important not to oversalt.
  11. Mix all the ingredients.
  12. Then add flour.
  13. Mix everything again.
  14. We form small cutlets from the resulting mass.
  15. Roll the cutlets in bread crumbs.
  16. Heat vegetable oil in a frying pan. The oil should completely cover the bottom of the pan. Put the cutlets in the pan.
  17. Fry the cutlets until golden brown on both sides (3-4 minutes on each side). The fire should be low so that all vegetables have time to roast and become soft. Pour in vegetable oil as needed.
  18. Cabbage and zucchini cutlets with potatoes and cheese are ready.
  19. Bon Appetit!

Cabbage and zucchini cutlets with potatoes and cheese



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

These cutlets are made from a rich set of vegetables (cabbage, zucchini, potatoes), as well as herbs (green onions, dill and parsley), with the addition of hard cheese. Cabbage and zucchini cutlets with potatoes and cheese are tender, fluffy and tasty, with an appetizing crispy crust. This is a great dish for the spring / summer season!

Ingredients

Directions

  1. We rub the zucchini on a coarse grater. Put the grated zucchini in a bowl. (If the zucchini is young, you do not need to remove the skin.)
  2. Peel the potatoes, rub them on a coarse grater and add to the zucchini.
  3. Add zucchini with potatoes (0.5 tsp of salt).
  4. Mix zucchini and potatoes with salt and leave for 15 minutes at room temperature.
  5. After the vegetables let the juice go, squeeze it out.
  6. Shred cabbage into thin short strips. Add cabbage to a bowl with squeezed potatoes and zucchini.
  7. Rinse the dill and parsley, shake, chop finely and add to the rest of the ingredients.
  8. Finely chop the green onion and add to a bowl.
  9. Rub the hard cheese on a medium grater and add to a bowl.
  10. Add the egg, salt and black pepper. Since the zucchini and potatoes are salted, and the cheese is also salty, it is important not to oversalt.
  11. Mix all the ingredients.
  12. Then add flour.
  13. Mix everything again.
  14. We form small cutlets from the resulting mass.
  15. Roll the cutlets in bread crumbs.
  16. Heat vegetable oil in a frying pan. The oil should completely cover the bottom of the pan. Put the cutlets in the pan.
  17. Fry the cutlets until golden brown on both sides (3-4 minutes on each side). The fire should be low so that all vegetables have time to roast and become soft. Pour in vegetable oil as needed.
  18. Cabbage and zucchini cutlets with potatoes and cheese are ready.
  19. Bon Appetit!

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.