Cauliflower cutlets - very tasty and healthy 🥦

Kitchen appliances and utensils: knife, cutting board, spoon, hob, pan.

Ingredients

Step cooking

1. Let's start with cauliflower. For this dish we need one head of cabbage weighing about 1 kg. To remove all impurities from cabbage, dissolve a teaspoon of salt and a teaspoon of soda in warm water, put cabbage in it, leave for 30-60 minutes. Then we get it, rinse it under running water and dry it. We divide it into small inflorescences.
   
2. Then we send water to the fire, add salt and let it boil. We put inflorescences in boiling water. After boiling again, boil for two minutes and pour into a colander, let cool.
   
3. We cut the cooled inflorescences very finely and send them into a deep bowl.
   
4. Add two chicken eggs, salt, pepper to taste.
   
5. We also send 100 g of flour here, mix everything and leave for 15 minutes.
   
6. After this time, pour 200 g of breadcrumbs into a separate plate. From minced cabbage we form small meatballs, roll them in breadcrumbs.
   
7. We send the pan to the fire, pour vegetable oil, let it heat. We lay out the patties and fry on both sides for three minutes. We pour about 200 g of vegetable oil so that the patties are well browned and not burnt.
   
8. Ready cutlets are very tasty, tender. They are an excellent independent dish. You can cover the serving dish with lettuce, put the patties and serve. Garnish is mashed potatoes. Cutlets with any tomatoes are very tasty. It is best to eat them immediately after frying. Then the crust remains crispy. But if necessary, keep cutlets in a container with a lid in the refrigerator for no more than 3 days.
   

Video recipe

To learn more about the principles of creating delicious cauliflower cutlets, we suggest watching this video. You will learn how to prepare cabbage, what slices of it to cut. See the consistency of minced cabbage. Understand how the cutlets look after frying.