Cauliflower cutlets

Cauliflower cutlets are very light, tender vegetable cutlets that even dieters can afford.

Ingredients

• Fresh cauliflower - 1 Kilogram
• Egg - 2 Pieces
• Breadcrumbs - 4 Tbsp. spoons
• Salt, pepper - - To taste

Directions

1. We disassemble our cauliflower into inflorescences, rinse them thoroughly, and then boil in boiling water for about 15 minutes until soft. We put it back in a colander, let it dry.
2. Boiled cauliflower must be mashed with a crush.
3. Add spices, two eggs, salt and bread crumbs to the cabbage puree.
4. Mix well. The mixture should turn out to be thick - then the cutlets will stick well.
5. From the resulting mass we form cutlets, dip them in breadcrumbs and fry them in a pan in vegetable oil until golden brown. Done!