Lenten broccoli cutlets


Broccoli (florets only) - 400 g

Boiled potatoes - 5-6 pcs. (medium)

Flour - 2 tablespoons + for breading

Vegetable oil - 1 tbsp + for frying the cutlets

Salt and spices - to taste


The only disadvantage of lean broccoli cutlets is that they are fried, but that's what they are. But their taste is very interesting, the texture itself is delicate, with bits of cabbage in it.


If you have inexpensive broccoli available, you should definitely try making such a dish.


Potatoes can be boiled on purpose, or you can recycle leftovers of already boiled potatoes from other dishes.


Of the spices, ground black pepper, paprika, turmeric, curry, asafetida, Italian or Provençal herb mixtures will work well. Black Indian salt can be used.


Since broccoli and potatoes are relatively neutral in flavor, spices will be very appropriate.


Ingredients for Lenten Broccoli Patties


Boiled potatoes need to be peeled and grated on a fine grater.


Grate the potatoes on a grater


Heat vegetable oil in a frying pan and fry the chopped broccoli florets on it.

Fry the cabbage.


Then the roasted florets need to be shredded. You can do this with a blender, and then the patties will be more tender, but I just chopped them with a knife, so that in the cutlets were flecks of small pieces of cabbage.


Chop the broccoli.


Add salt to taste, your favorite spices for flavor, flour and mix all the prepared components into as homogeneous a mass as possible. It is better to do this with your hands.


Combine the potatoes and cabbage


Form small cutlets.


Form the cutlets


Batter them in flour or breadcrumbs.


Roll the cutlets in flour


Fry the lean broccoli and potato cutlets until brown on both sides in well-heated vegetable oil.


Serve broccoli cutlets best hot, along with cool fresh sour cream


You must be logged in to post a comment.