Name: VEGETARIAN CUTLETS (100G) WITH VEGETABLE STEW (250G)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Cuisine: Eastern European
Ingredients: 1 tbsp Vegetable broth; ¼ Onion; 60 g Zucchini; 15 g Frozen corn; 1 tsp Parsley; 40 g Tofu; 1 tsp Homemade mayonnaise; Salt; Pepper; Paprika; 2 tbsp Whole grain Breadcrumbs; ¼ Eggplant; ¼ Zucchini; ½ A tomato; ¼ Onion; ¼ Carrot; 1 tsp Olive oil; 20 g Горошек свежий или консервированный

RatingDifficultyBeginner

Yields1 Serving

Prep Time10 minsCook Time25 minsTotal Time35 mins

1 tbsp Vegetable broth

¼ Onionsmall size

60 g Zucchini

15 g Frozen corn

1 tsp Parsley

40 g Tofu

1 tsp Homemade mayonnaise

Salttaste

Pepper taste

Paprikataste

2 tbsp Whole grain Breadcrumbs

¼ Eggplant

¼ Zucchini(medium size)

½ A tomato

¼ Onion

¼ Carrot

1 tsp Olive oil

20 g Горошек свежий или консервированный

Cutlets:

Preheat the oven to 200 ° C;

In a large frying pan over medium heat, passer the onions, grated zucchini, corn and parsley in the vegetable broth until the onions become transparent;

In a separate bowl, combine the crumbled / grated tofu (previously draining the liquid from it), mayonnaise and sea salt. Mix well;

While stirring, add the vegetables to the tofu mixture. Pour in breadcrumbs.

Blind the cutlets with a thickness of 1.3 cm and place on a non-stick baking sheet. Sprinkle paprika on top. Bake for
25 - 30Minutes until the patties are brownish-golden and firm in the center.

Cool before serving.

Stew:

In a pan greased with olive oil we send finely chopped carrots and onions. stir fry for a couple of minutes;

We cut the eggplant, zucchini and tomato into cubes and send it to the pan;

Fill the stew with a couple of tablespoons of water. In order for vegetables to start juice faster, add salt at the beginning. Add peas if desired;

Cover and simmer over low heat for about 20 Minutes.

CategoryMain CourceCuisineEastern EuropeanCooking MethodBaking, FryingDietKosher, Vegetarian

Ingredients