Pumpkin cutlets with potatoes

Vegetable cutlets will add variety to your dinners. Pumpkin potatoes, potato and pumpkin cutlets are great choices.

Ingredients

• Potatoes - 1 kg
• Pumpkin - 0.5 kg
• Flour - 6-12 tbsp. spoons
• Eggs - 2-3 pcs.
• Salt - 1-1.5 tsp
• Ground black pepper - 0.25 tsp
• Vegetable oil - 5-6 tbsp. spoons

Directions

1. Wash and peel the potatoes, pour over salted boiling water (or ordinary boiling water and add 0.5 teaspoon of salt) and boil until tender (after boiling for 20 minutes under a lid at low boil).
2. Peel the pumpkin, remove the seeds and grate or grind with a blender.
3. Rub the finished potatoes hot through a sieve or purée in another way. Combine the grated pumpkin with mashed potatoes. Mix.
4. Add salt and ground pepper. Refrigerate.
5. Add eggs. Mix.
6. Pour in flour (6-9 tablespoons). Mix thoroughly until smooth. If the pumpkin is juicy or the water has not been completely drained from the potatoes, more flour may be needed. The consistency of the cutlet mass should be such that it can be formed by hand.
7. Form cutlets from a well-mixed mass. Roll the cutlets in breading (flour).
8. Heat 1-2 tbsp in a frying pan. tablespoons of oil. Put the pumpkin cutlets with potatoes, fry in vegetable oil on both sides until golden brown (first 4-5 minutes over medium heat on one side, and then another 4-5 minutes on the other side).
9. Pumpkin cutlets with potatoes are ready.