→ Step-by-step recipe for making pumpkin cutlets. Recipes for pumpkin cutlets - make them quickly and tasty Potato pumpkin cutlets

Step-by-step recipe for making pumpkin cutlets. Recipes for pumpkin cutlets - make them quickly and tasty Potato pumpkin cutlets

Pumpkin cutlets are healthy and easy on the stomach. With the addition of minced meat or other vegetables, they become more satisfying and flavorful. Pumpkin cutlets are good with sour cream or homemade cream, with high-quality mayonnaise, or as an addition to any side dish.

Pumpkin makes the dish juicy, bright and healthy. And minced meat or potatoes are filling. To prevent the workpiece from “creeping” during heat treatment, the minced vegetables should be thoroughly squeezed to remove excess moisture.

If necessary, you can enrich the taste of the dish with any seasoning or spice. Pieces of green onions, a pinch of coriander, sprigs of cilantro and even finely chopped ginger go well with pumpkin.

Using any available additives, you can get a spicy and delicious dish that will please the entire household and surprise guests. The calorie content of the vegetarian version of cutlets is 82 kcal per 100 g, with minced meat - 133 kcal.

Vegetable cutlets made from pumpkin, onions and potatoes - step-by-step photo recipe

Juicy, nutritious, bright and original cutlets can be created with just a few simple ingredients available to everyone. They will appeal to both vegans and those who prefer to eat meat dishes. This recipe will come in handy during Lent; it will help diversify and enrich your daily table.

By the way, bread crumbs can be easily replaced with any bran (flaxseed, oatmeal, rye). It will be even piquant and healthier.

Your mark:

Cooking time: 1 hour 0 minutes


Quantity: 4 servings

Ingredients

  • Pumpkin pulp: 275 g
  • Potatoes: 175 g
  • Onion: half
  • Salt: to taste
  • Vegetable oil: for frying
  • Flour: 1 tbsp. l.
  • Breadcrumbs: 50 g

Cooking instructions


Variation with the addition of other vegetables: carrots and zucchini

Vegetable cutlets made from these ingredients are especially airy, aromatic and very tender.

You will need:

  • carrots – 160 g;
  • semolina – 160 g;
  • vegetable oil;
  • zucchini – 160 g;
  • breadcrumbs;
  • pumpkin – 380 g;
  • salt;
  • onion – 160 g.

How to cook:

  1. Chop the vegetables and place in a blender bowl. Grind.
  2. Add salt and mix with semolina. Leave for half an hour.
  3. Form into cutlets and roll in breadcrumbs.
  4. Heat oil in a frying pan. Lay out the blanks. Fry on both sides.

How to cook pumpkin cutlets with minced meat

In this version, semolina will add fluffiness to the products, the pumpkin will be filled with vitamins, and the minced meat will make the cutlets filling.

Products:

  • semolina – 80 g;
  • minced meat – 230 g;
  • milk – 220 ml;
  • salt;
  • onion – 130 g;
  • vegetable oil;
  • egg – 2 pcs.;
  • breadcrumbs;
  • pumpkin - 750 g pulp.

You can use any minced meat, but preferably mixed from several types of meat.

What to do:

  1. Using a medium grater, grind the pumpkin pulp. Heat vegetable oil in a saucepan and add pumpkin shavings.
  2. When the vegetable becomes soft and turns into porridge, add milk. Add salt.
  3. Without ceasing to stir, add semolina. The mass should thicken. Remove from heat and cool.
  4. Pour oil into a clean saucepan and add chopped onion. Fry until transparent.
  5. Add minced meat. Fry over medium heat, stirring constantly so that the mass does not turn into one lump. If lumps form, crush them with a fork. Cool.
  6. Beat the eggs into the pumpkin mixture. Add salt and mix well.
  7. Use a spoon to scoop out the pumpkin puree. Place on your hand and press lightly. Place some minced meat in the center and form a patty with the filling.
  8. Roll in breadcrumbs. Heat the oil in a frying pan. Lay out the blanks. Fry on each side for 4 minutes. You cannot cover it with a lid.

Lush, juicy cutlets with semolina

A budget option for pumpkin cutlets, but no less tasty. Suitable for people who maintain a healthy lifestyle.

Ingredients:

  • pumpkin – 1.1 kg of pulp;
  • salt – 1 g;
  • butter – 35 mg;
  • milk – 110 ml;
  • sugar – 30 g;
  • breadcrumbs;
  • semolina – 70 g.

Step-by-step instruction:

  1. Using a coarse grater, grate the pumpkin.
  2. Heat oil in a frying pan. Add pumpkin shavings. Do not close the lid.
  3. Simmer until the liquid evaporates. Add salt and mix.
  4. Sweeten. Depending on taste preferences, you can use any amount of sugar.
  5. Pour semolina in small portions and stir vigorously so that no lumps form.
  6. Pour in milk. Stir and simmer for another 3 minutes. Cool.
  7. Scoop out a portion of the pumpkin mixture with a spoon. Give it the desired shape. Roll in breadcrumbs.
  8. Place the preparations on a baking sheet. Place in a preheated oven. 200° mode. Cook until golden and crispy crust appears.

Oven recipe

This healthy pumpkin-curd delicacy is perfect for breakfast for the whole family.

The preparations can be made in the evening, and in the morning you just bake them in the oven.

You will need:

  • semolina – 60 g;
  • homemade cottage cheese – 170 g;
  • pumpkin – 270 g;
  • breadcrumbs;
  • egg – 1 pc.;
  • ground cinnamon – 7 g;
  • sugar – 55 g.

Instructions:

  1. Grate the pumpkin. Use the smallest grater, you can grind the vegetable with a blender. It should be a paste.
  2. Place cottage cheese in a sieve. Grind. Mix with pumpkin mixture.
  3. Add semolina, cinnamon and sugar. Beat in the egg. Sprinkle with salt. Mix well. Set aside for 25 minutes. The semolina should swell.
  4. Take a little mass with wet hands and form into blanks.
  5. Roll in breadcrumbs. Place on a baking sheet. Place in the oven.
  6. Cook for 35 minutes. Temperature range 180°.

Dietary, children's pumpkin cutlets steamed in a slow cooker or double boiler

Children will really like these tender, light cutlets. Due to their minimal calorie content, they are also suitable for consumption during a diet. Preparing a nutritious dish is very simple, the main thing is to follow the detailed step-by-step description.

You will need:

  • pumpkin – 260 g;
  • onion – 35 g;
  • white cabbage – 260 g;
  • pepper;
  • egg – 1 pc.;
  • greenery;
  • semolina – 35 g;
  • dried basil;
  • breadcrumbs – 30 g;
  • salt;
  • vegetable oil – 17 ml.

How to cook:

  1. Cut the cabbage into large pieces, and the pumpkin into a little smaller pieces.
  2. To boil water. Place cabbage pieces in boiling water. Cook for 5 minutes. Add pumpkin pulp. Cook for 3 minutes. Drain the liquid.
  3. Place in a colander to drain all the water. If you want to give your vegetables extra tenderness, you can boil them in milk instead of water.
  4. Place the cabbage and pumpkin in a blender bowl. Add chopped raw onion, dill, parsley. Turn on the device at maximum speed and grind the components.
  5. Beat in the egg. Pour in semolina. Sprinkle with salt, basil and pepper. Stir.
  6. In the multicooker, set the “Frying” mode. Pour in the oil.
  7. Form cutlets from the pumpkin mixture and roll in breadcrumbs. Fry the pieces on all sides.
  8. Switch the mode to “Quenching”. Set the time to half an hour.

Cutlets can be cooked in a double boiler even without pre-frying. To do this, place them in a double boiler, leaving gaps, and simmer for half an hour.

Knowing simple secrets, you will be able to cook perfect cutlets the first time:

  • Minced meat is prepared by grinding pumpkin pulp. Use raw, baked or frozen. The last option is an excellent solution for preparing dishes in the winter.
  • Adding cottage cheese, semolina, oatmeal, minced meat and boiled poultry will help diversify the taste of the cutlets.
  • If the pumpkin has not undergone heat treatment before chopping, the resulting puree will release a lot of juice. To make the minced meat dense, squeeze it well.
  • To prevent the cutlets from falling apart, eggs must be added to the minced vegetables.
  • Semolina helps the cutlet mass become denser and easier to mold.
  • After adding the cereal, you need to give it half an hour for the semolina to swell.
  • For breading, strictly finely ground crackers are used. Large ones should be additionally crushed in a blender to the desired state.
  • To prevent the cutlets from sticking during frying, the pan and oil must be very hot.

By the way, you can very quickly prepare original steaks from pumpkin without wasting time on chopping ingredients. Watch the video recipe.

We look forward to your comments and ratings - this is very important to us!

Juicy and flavorful cutlets can be prepared not only from traditional minced meat. Orange pumpkin makes them no less tasty, but also healthy. Even those who don’t like this autumn vegetable will like them. We'll tell you how to cook pumpkin cutlets in our article. Here are recipes for both vegetarians and meat eaters.

Recipe for lean pumpkin cutlets with potatoes

This dish will be especially relevant during the church fast and will allow you to diversify your meager diet. The cutlets turn out rosy and appetizing. They can be served as a separate dish or with porridge.

A step-by-step recipe for pumpkin cutlets with photos consists of performing the following sequence of actions:

  1. Grind 350 g of raw potatoes and pumpkin on a fine grater or in a blender.
  2. Add salt (½ teaspoon), black pepper, flour (3 tablespoons) and green onions (optional). Any fresh herbs will also work.
  3. The dough should be quite soft, not liquid and not dry. Depending on the consistency, you can add a little more flour or leave it on the table for 5 minutes so that the vegetables release their juice.
  4. With wet hands, form the dough into cutlets. It is good to roll them in flour on all sides.
  5. Place the cutlets in a frying pan with heated oil and fry on each side for 3 minutes.

How to cook pumpkin cutlets with minced meat?

Despite the fact that pumpkin is a fairly sweet vegetable, the presence of this ingredient is not felt at all in the finished dish. The cutlets turn out quite juicy and soft. Frying them is no more difficult than following a traditional recipe.

Pumpkin cutlets should be prepared in the following order:

  1. The pulp of pork and beef (250 g each) is ground in equal proportions in a meat grinder. The result should be 500 g of minced meat.
  2. Peeled and cut into pieces pumpkin (500 g) is crushed on a fine grater or in a blender.
  3. The crust is cut off from two slices of loaf. The bread crumb is poured with milk for 5 minutes. Then it should be squeezed out by hand and added to the pumpkin and minced meat.
  4. Grind onion and garlic (2 cloves) on a grater or in a blender.
  5. Add 1 egg, salt (½ teaspoon) and pepper.
  6. Knead the minced meat well with your hands and form it into cutlets.
  7. Dip the products in flour and fry covered for 5 minutes on each side.

Delicious pumpkin and minced chicken cutlets in the oven

The calorie content of this dish is significantly lower compared to the previous one. Firstly, instead of pork and beef, chicken breast is used to prepare minced meat, and, secondly, pumpkin cutlets are baked in the oven rather than fried in a frying pan.

  1. Chicken fillet (600 g) and pumpkin (300 g) are ground in a meat grinder.
  2. Add a finely grated clove of garlic, a teaspoon each of salt and coriander, black pepper (¼ teaspoon), dried herbs (1 teaspoon) to the minced meat.
  3. The resulting mass is kneaded well with your hands until it becomes elastic. It is important not to skip this step so that the cutlets do not fall apart during cooking.
  4. Preheat the oven to 190°.
  5. Form the products with wet hands.
  6. Place them on a baking sheet with parchment.
  7. Place it in the oven for 30 minutes. Then the cutlets will need to be turned over and the cooking process continued for another 10 minutes. Can be served with a side dish or any sauce.

Vegetarian pumpkin cutlets with semolina

Without animal products, you can cook no less tasty and varied. Vegetarian pumpkin cutlets are juicy, soft, and also very healthy.

You can prepare the dish in the following order:

  1. Grate pumpkin (600 g) on ​​a coarse grater.
  2. Heat a frying pan with vegetable oil. Stew the pumpkin until done.
  3. At the end of cooking, add salt and pour in a glass of water. If you are not fasting, you can use milk instead of this ingredient.
  4. As soon as the pumpkin mixture boils, add 100 g of semolina to it.
  5. Stirring constantly, bring the dish to a thick consistency. Then transfer the pumpkin mixture from the frying pan to a plate and cool.
  6. Fry the onion until transparent.
  7. Add it to the cooled pumpkin mixture and add salt to taste.
  8. Form cutlets with your hands, roll them in breadcrumbs and fry until cooked on both sides.

How to cook steamed pumpkin cutlets in a slow cooker?

This dish will help diversify the diet of those people who are on a diet. Preparing pumpkin cutlets according to this recipe is not difficult. The sequence of action will be as follows:

  1. Chicken fillet (500 g) cut into pieces.
  2. Pumpkin (300 g) is peeled, seeded and crushed in a similar way.
  3. A slice of stale loaf is soaked in milk.
  4. Fillet, pumpkin and hand-pressed bread are ground in a meat grinder.
  5. The onion is finely chopped and sautéed in vegetable oil.
  6. Fried onions, herbs, salt and pepper are added to the minced meat. Before you start forming cutlets, you need to knead it well.
  7. Pour some water into the multicooker bowl.
  8. Place the steam tray. Place half of the cutlets in it.
  9. Select the “Steam” cooking mode. The first batch of cutlets will take 20 minutes to cook. Then they need to be transferred to a plate, and the remaining products should be placed in the tray.

Recipe for pumpkin rice cutlets

This dish will appeal to those people who, for a number of reasons, have given up eating meat. Prepare step by step in this order:

  1. Rice is boiled in salted water. For the dish you will need 150 g of ready-made porridge. You can use yesterday's rice left over from dinner.
  2. Pumpkin (300 g) is boiled in water or broth for 20 minutes. When the vegetable is cooked, mash it with a fork and add it to the rice.
  3. Beat 1 egg into the pumpkin-rice mixture. Add salt and spices to taste. Pour enough breadcrumbs into the minced vegetables until the mixture becomes soft and non-sticky.
  4. Form cutlets. Once again roll them in breadcrumbs and fry in vegetable oil until golden brown. Serve as a separate dish with sour cream or your favorite sauce.

Sweet pumpkin cutlets with cottage cheese

This dish will appeal not only to adults, but also to small children. You can serve it for breakfast or as an afternoon snack. The recipe for pumpkin cutlets with photos is presented in this article.

Step by step the dish is prepared in the following sequence:

  1. Cottage cheese (125 g) is ground through a sieve.
  2. Pumpkin (250 g) is grated on a fine grater.
  3. In one bowl, mix cottage cheese, pumpkin mass, salt, sugar (2 tablespoons), a pinch of cinnamon and an egg. Semolina (3 tablespoons) is poured into the resulting mixture. After this, the mass is mixed again.
  4. Cutlets are formed from the resulting minced curd.
  5. The products are breaded in flour and placed in a frying pan with heated butter.
  6. The cutlets are fried on both sides until an appetizing crust forms. Then they need to be covered for a couple of minutes, after which they can be served with sour cream or condensed milk.

The nutritious and healthy pumpkin pulp itself is an excellent basis for making cutlets. All you have to do is add some spices, vegetables and fresh herbs, wrap it in a crispy bread crumb coating, and you get light, juicy and very tasty lean cutlets. Such bright and appetizing pumpkin cutlets will help you out during Lent and pleasantly diversify your daily menu. Try it!

Prepare the ingredients according to the list.

Grind the potatoes and onions in a blender or grate them using the smallest mesh size. Mix everything thoroughly. The onion will add aroma and flavor to the cutlets and will not allow the potatoes to darken.

Grate or grind the pumpkin in a blender and add it to the potato and onion mixture. Add 1-2 pinches of salt, mix everything thoroughly and leave the mixture for 5-10 minutes so that the vegetables release their juice.

Lightly squeeze the vegetables and drain off any excess juice. The vegetable mixture should remain just slightly moist. This way the cutlets will turn out juicy, and you won’t have to add a large amount of flour.

Add fresh herbs and spices to taste. I add two crushed cloves of garlic, green onions, ground black pepper, a little paprika and suneli hops. Mix everything thoroughly.

While stirring the mixture, add 1-2 tbsp in portions. add flour. I add 7-8 tbsp. oat flour, but you can use wheat flour. Always add flour gradually, focusing on the juiciness of the components. As soon as the mixture becomes viscous enough for you to feel comfortable forming cutlets from it, the pumpkin “minced meat” for cutlets is ready.

If possible, leave the mixture for 10-15 minutes at room temperature so that it infuses and becomes even more homogeneous.

Divide the mixture into portions and form into small patties. I divide the mixture into 1 tbsp sized portions. - makes 15-16 pumpkin cutlets.

Dredge prepared cutlets in bread crumbs.

Heat a small amount of vegetable oil and fry the prepared cutlets over medium heat for 2-3 minutes on both sides until golden brown.

At this stage, the pumpkin cutlets will acquire an appetizing crispy crust and will be fully cooked in the oven. If desired, the cutlets can also be fried until cooked in a frying pan, but for my taste, cutlets baked in the oven turn out a little more tasty.

Place the pumpkin cutlets in a greased baking dish. Place in an oven preheated to 200 degrees and bake for 20-30 minutes until done.

Pumpkin cutlets are ready. Bon appetit!

If you are a lover of appetizing and healthy dishes, then we present to your attention recipes for pumpkin cutlets that will surely pleasantly surprise you and your household, they are made quickly, and in the end everything turns out incredibly tasty!

Pumpkin cutlets with semolina and milk

Ingredients:

Pumpkin – 1 kg;
Semolina – 100 g;
Eggs – 2 pieces;
Milk – 100 g;
Salt – 0.5 teaspoon;
Sugar – 3 tablespoons;
Allspice - to taste;
Greenery;
Vegetable oil;
Breadcrumbs for breading.

Cooking pumpkin cutlets with semolina

First, peel the pumpkin, select the seeds and grate them on a coarse grater. Place it in a saucepan, add salt and pepper, add a little water and put it on the fire, simmering at a gentle simmer. We bring it to readiness. Drain off any liquid if there is any left.

Pour milk into the pan with the prepared pumpkin, stir, add semolina. Mix everything again until a homogeneous mass is obtained. Try to mix as thoroughly as possible to avoid lumps. Remove the prepared mixture from the stove.

When our pumpkin has cooled completely, beat the eggs into it and mix everything again, getting a beautiful-looking and tasty minced meat for future cutlets.

Pour breadcrumbs onto a plate and roll into small patties with wet hands. Bread them and fry in hot oil.

For decoration we use cooked greens. Parsley brings out the best flavor, but you can use whatever greens you and your family love.

Pumpkin cutlets with sour cream

Prepare:

Pumpkin – 0.5 kg;
Semolina – 50 g;
Flour – 1 tablespoon;
Sour cream – 1 teaspoon, can be replaced with homemade yogurt;
Egg – 1 piece;
Salt, pepper - to taste;
Sunflower oil;
Breadcrumbs;

Making pumpkin cutlets with sour cream

Wash and peel the pumpkin, trim the peel and remove the seeds. Cut into fairly large pieces, wrap in foil and put in the oven for half an hour - 40 minutes. The oven temperature for cooking should be at least 200 degrees. After this time, remove the pumpkin from the foil and cool completely.

Add sour cream or yogurt to the prepared pumpkin puree and stir. Then beat in the egg, add semolina, flour, salt, and pepper to taste. After adding each ingredient, mix the resulting minced meat thoroughly. If the minced meat remains liquid after adding all the ingredients, then add more flour until it practically stops sticking to your hands.

Now an important nuance: the finished minced meat should be left for about 30 minutes. This will not only combine all the taste qualities of the products into one, but will also give the semolina the opportunity to swell.

Making cutlets. It is better to pre-wet your hands in water, then the pumpkin mince will not stick to them.
Roll the pieces in breadcrumbs and fry in sunflower oil. Be sure to preheat the pan.

The dish is tastier when eaten hot; in addition to the main dish, you can serve sour cream.

Cooking pumpkin cutlets with potatoes

Products:

Pumpkin – 1 kg;
Egg – 2 pieces;
Potatoes – 400 g;
Onions – 2 pieces;
Garlic – 5-6 small cloves;
Oatmeal – 2 cups;
Flour – 5-6 tablespoons;
Spices and salt - to taste;
Vegetable (sunflower) oil.

Recipe for pumpkin cutlets with potatoes

First, prepare the potatoes and pumpkin: remove the peel, select seeds and fibers from the pumpkin, grind both components separately raw using a blender or grind in a meat grinder. Next, mix them and start adding the rest of the products.

Blended or finely chopped garlic and onion are added first so that the pumpkin and other components of the dish are imbued with flavor. Stir so that no lumps form. Beat in the eggs, add salt, pepper and mix the minced meat. It is better to do this with your hands, then the mass will be as homogeneous as possible.

Make flour from oatmeal flakes using a blender. We send both oatmeal and wheat flour into minced meat. Mix until the minced meat is thick enough, but still sticks to your hands. Leave for 10-15 minutes, this will add viscosity to the composition due to the increase in volume of oatmeal.

Place the formed cutlets on the heated oil and fry for literally 5-7 minutes on one side and the other. It is best to cover the frying pan with a lid so that the cutlets are well steamed, since we used pumpkin and potatoes raw.

You can serve it with sour cream, garnish with herbs, and sprinkle a little rosemary.

Recipe for chicken cutlets with pumpkin

Take:

Pumpkin – 200 g;
Milk – 50 g;
Garlic – 2 cloves;
Flour – 5 tablespoons;
Minced chicken – 0.5 kg;
Onion – 1 piece;
White bread - a small slice;
Egg – 1 piece;
Salt, ground black pepper - to taste.

Cooking pumpkin cutlets with minced chicken

We start preparing the pumpkin, peel it, cut off a piece of the weight we need and three on a medium grater.

Soak a slice of bread in milk until completely soaked. By the way, milk and bread, if desired, can be replaced in, the main thing is to give the minced meat time to stand.

Grind the garlic and onion with a meat grinder, or together.

Add all the resulting components to the minced chicken, mix with your hands until a homogeneous consistency is obtained. The minced meat needs to brew, so we put it in the refrigerator for at least an hour.

After the specified time has passed, heat the frying pan, form the cutlets and fry them on both sides for about 5 minutes until an appetizing crust is obtained.

Then move the cutlets into the pan and simmer, adding a small amount of water (the cutlets themselves will also release their juice). The simmering process will take about 10-12 minutes.

This version of the dish will be ideal for serving with a side dish, for example, boiled rice and sauce of your choice.

By the way, you can prepare it similarly according to this one.

Making carrot and pumpkin cutlets

Required:

Pumpkin – 500 g;
Carrots – 500 g;
Celery – 1 head;
Semolina - half a glass;
Starch - 3 tablespoons;
Ground flax seeds - half a glass;
Flour - half a glass;
Milk - a third of a glass;
Vegetable oil;
Spices - to taste.

Recipe for carrot-pumpkin cutlets

As you may have guessed correctly, the data is not only interesting to taste, but also very useful.
Peel the pumpkin and carrots and grate them on a fine grater to extract more juice. Please note that the finished portion of pumpkin and carrots should be the same in weight. The celery root also needs to be grated, if it is too big then use only half.

Add vegetable oil to a saucepan, add prepared vegetables, pour in milk and simmer for 15 minutes over low heat. There is no need to close the lid completely, this will allow the liquid to boil away.

Next, add flax, starch and semolina to the warm mixture. Add salt and pepper to taste, you can also add spices that you prefer in cooking. In addition, you can chop some herbs to taste, but this is not necessary.

Knead the minced meat to a thick consistency, from which it is easy to form a cutlet, but do not overdo it, because too dense minced meat will make the dish a little dry.

Dip your hands in water, make cutlets in the form of cutlets, roll them in flour and fry in preheated sunflower oil without covering the pan.

It is better for the dish to appear on the table with sour cream, vegetables or a side dish of your choice.

Pumpkin cutlets stuffed with minced meat

Ingredients:

Pumpkin – 700 g;
Milk – 1 glass;
Minced meat – 300 g;
Semolina - half a glass;
Eggs – 2 pieces;
Onion – 1 piece;
Breadcrumbs;
Refined oil;
Salt, pepper, spices - to taste.

Recipe for meat cutlets with pumpkin

First, we process the pumpkin, cleaning out the seeds and getting rid of the peel. Grind using a coarse or medium grater. Simmer in refined oil until fully cooked. Without removing from heat, add milk and gradually add semolina, stirring constantly. Then turn off the heat and leave the pumpkin mixture until it cools completely.

In the meantime, let's move on to preparing the filling. To do this, fry the minced meat and finely chopped onion well, add salt, pepper, and add your favorite spices. We bring it to readiness.

When the pumpkin porridge has cooled, beat the eggs into it, stir and get a homogeneous sticky mass. Place this dough in small portions on a palm moistened with water, flatten it and place the prepared filling in the center. Top with another pumpkin cake. Roll in breadcrumbs and fry for 10 minutes on both sides. There is no need to spare oil, add more of it, the main thing is that the cutlets do not float. It is also better to make the fire stronger at first so that a beautiful fried crust sets.

Ideally tasty and juicy stuffed pumpkin cutlets would be best served with mushroom sauce.

Steamed diet pumpkin cutlets

Products:

Grated pumpkin – 1 cup;
Onion – 1 small head;
Wheat flour – ½ cup;
Semolina – ¼ cup;
Granulated sugar – 1 teaspoon;
Lemon juice – 1 tablespoon;
Salt and spices to taste.

How to make steamed pumpkin cutlets

Grate the pumpkin and squeeze out the juice (you can then use it in baking or just drink it).

Add the remaining ingredients to the grated vegetable and knead the minced meat.

We form small oblong cutlets.

Steam for 15-20 minutes. For those who do not follow any diets, the cutlets can be fried before serving.

This recipe makes pumpkin cutlets quickly and deliciously! They are especially good with fresh cilantro.

What to cook with pumpkin - recipes

25 minutes

130 kcal

5/5 (1)

Cutlets are considered a very popular dish not only in many European countries, but also throughout the rest of the world. This can be easily explained. Firstly, cutlets can be made from any ingredients. This is such a versatile dish that you practically don’t need to think about any special ingredients. You can get the hang of making vegetable cutlets if you don’t even have a piece of meat on hand, for example, pumpkin cutlets. Secondly, properly prepared cutlets are simply extremely beneficial for the human body.

If you cook cutlets in the oven, then you get a guarantee that cutlets prepared in this way will contain all the beneficial microelements and vitamins that can be found in the ingredients. In the oven, all the benefits of your products will be preserved, which cannot be said about a frying pan.

Lenten cutlets are justifiably popular. This is due to the fact that in Orthodoxy there are a huge number of days that are set aside as days of “abstinence” from meat food. Therefore, if you consider yourself a believer, you need to have in your personal arsenal several delicious recipes that will support your physical and psychological health during Lent.

Pumpkin cutlets with potatoes

Kitchen appliances:

  • containers for ingredients;
  • food cutting board;
  • oven;
  • pan;
  • grater.

Ingredients

Pumpkin 600 g
Cereals 1 glass
Potato 400 g
Ground pepper Taste
Flour Of necessity
Salt Taste
Spices and seasonings Taste
Onion 1 PC.
Garlic 2 slices
Greenery 1 bunch
Breadcrumbs 150 g
Vegetable oil 2 tsp.

How to choose ingredients for a dish?

Choose the freshest ingredients for your dish. The use of expired or spoiled ingredients is absolutely unacceptable. You should not risk the health of your loved ones, as well as your own health.

Step-by-step recipe for making pumpkin cutlets with oatmeal

  1. Pour the oatmeal into a separate container and pour boiling water over it for ten minutes.

  2. Peel the potatoes, rinse them and grate them on a fine grater.

  3. Now you will need onions, which, in turn, need to be peeled, washed and grated in the same way as potatoes.

  4. The flakes need to be squeezed out and added to the onions and potatoes. Grind the pumpkin in the same way, then mix all the grated products in one container. Add one or two pinches of salt to the ingredients.

  5. Stir the mixture again. Leave for ten minutes. This is worth doing so that the vegetables release their juices, and the cutlets turn out more aromatic, juicier and tasty.

  6. Lightly squeeze the vegetables and drain off any excess juice.

  7. Chop the garlic and herbs and add these ingredients along with the spices to the grated foods.

  8. Mix the future vegetable cutlets thoroughly.

  9. While stirring your vegetable mixture, you need to add flour to it in portions. Do this one teaspoon at a time.

  10. Continue adding flour until the mixture becomes more or less viscous. Focus on your own feelings. If it seems to you that the minced meat for the cutlets is already ready, and it will be possible to form excellent cutlets from it, proceed to the next stage.

  11. Using your hands, form the mixture into patties and coat in breadcrumbs.

  12. Grease a frying pan with vegetable oil, heat it up and place delicious pumpkin cutlets with potatoes on its surface.

  13. Fry the cutlets over medium heat for three minutes on each side until golden brown.

  14. Place the cutlets in a baking dish. Before doing this, be sure to lubricate it with oil. Preheat the oven to 200 degrees Celsius and place your cutlets in it for 30 minutes until fully cooked. These delicious pumpkin cutlets will reveal their smell and taste in the oven, after which you will be simply amazed by your creation.

Video recipe for pumpkin cutlets with potatoes and oatmeal

I invite you to watch a video in which you can see the process of preparing the cutlets described above in a few minutes. Please note that these cutlets can be cooked with or without oatmeal - it is important to add potatoes.

Recipe for meat cutlets with pumpkin

  • Cooking time: 25 minutes.
  • Number of servings: 15 servings.

Kitchen appliances:

  • blender;
  • knife and board for cutting ingredients;
  • containers for ingredients;
  • grater;
  • pan.

Ingredients

Step-by-step recipe for making chicken cutlets with pumpkin

  1. Cut the fillet into large pieces and place in a blender. Shred the chicken.

  2. Now start peeling the onions. Grate it on the middle blade of your grater.

  3. Grind 150 grams of pumpkin until you obtain a puree consistency. To do this, you can use the same blender.
  4. In a deep bowl, combine minced meat, onion and pumpkin. Add spices and knead the minced meat until smooth.

  5. After this, add three tablespoons of wheat bran and mix.

  6. Heat a frying pan and pour some oil into it. Make your own cutlets and place them in the pan.

  7. Fry on each side for a few minutes until the meat turns white and a golden crust forms on the side being fried.

  8. Now your cutlets with pumpkin and minced meat are ready.

    9. Video recipe for meat cutlets with pumpkin

    To avoid mistakes when cooking this recipe, be sure to watch this video. It will help you quickly master such a tasty and incredibly healthy dish as cutlets.

    What to serve with pumpkin cutlets?

    For many who are preparing pumpkin cutlets for the first time, a very important question arises, which is how to serve and decorate this dish. But you shouldn’t pay so much attention to serving, because these cutlets can be served with anything!

    This is true - you can serve them with any porridge, salad and even with a variety of soups. They will never spoil the taste of the main dish, but on the contrary, they will complement it!

    Possible other cooking options

    Cutlets can be made from any ingredients, and this is no secret. The main thing is to choose the right combination of these ingredients.

    To diversify your diet, I advise you not to get hung up on cutlets alone, but to try yourself in something new for you. For example, you can learn how to cook using a recipe from our website. We guarantee you simplicity and ease of preparation, and the availability of many recipes. For fans of light food, I suggest mastering the recipe. You can make such a simple dish truly original thanks to our recipes.

    We invite you to discuss recipes for making pumpkin cutlets. Tell us how you cook them, because everyone can bring something new to a regular recipe. Bon appetit!

 

 
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