ZUCCHINI CUTLETS (150 G) WITH VEGETABLES (200 G)

RatingDifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins
 1 tbsp Vegetable broth
 ¼ Small onion
 60 g Small zucchini
 15 g Frozen corn
 1 tsp Parsley
 40 g Tofu
 Salttaste
 peppertaste
 peppertaste
 2 tbsp Whole grain breadcrumbs
 ½ Carrot
 50 g Broccoli
 50 g Cauliflower
 60 g Green beans
 1 tsp Olive oil
 Lemon juicetaste
Cutlets:
1

Preheat the oven to 200 ° C;

2

In a large skillet over medium heat, passer the onions, grated zucchini, corn and parsley in a vegetable broth until the onions become transparent. Instead of broth, vegetables can be sautéed in a small amount of oil;

3

In a separate bowl, combine the crumbled / grated tofu (previously draining the liquid from it) and sea salt. If there is, you can add 1 tsp. home-made vegan mayonnaise. Mix everything well;

4

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

5

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 Minutes until the patties are golden and solid in the center.

Vegetables:
6

Sprinkle the vegetables with olive oil, salt and pepper to taste;

7

On a baking sheet we spread the baking paper, put the vegetables and put in a preheated oven up to 200С 5 Minutes. It is possible with cutlets.

Ingredients

 1 tbsp Vegetable broth
 ¼ Small onion
 60 g Small zucchini
 15 g Frozen corn
 1 tsp Parsley
 40 g Tofu
 Salttaste
 peppertaste
 peppertaste
 2 tbsp Whole grain breadcrumbs
 ½ Carrot
 50 g Broccoli
 50 g Cauliflower
 60 g Green beans
 1 tsp Olive oil
 Lemon juicetaste

Directions

Cutlets:
1

Preheat the oven to 200 ° C;

2

In a large skillet over medium heat, passer the onions, grated zucchini, corn and parsley in a vegetable broth until the onions become transparent. Instead of broth, vegetables can be sautéed in a small amount of oil;

3

In a separate bowl, combine the crumbled / grated tofu (previously draining the liquid from it) and sea salt. If there is, you can add 1 tsp. home-made vegan mayonnaise. Mix everything well;

4

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

5

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 Minutes until the patties are golden and solid in the center.

Vegetables:
6

Sprinkle the vegetables with olive oil, salt and pepper to taste;

7

On a baking sheet we spread the baking paper, put the vegetables and put in a preheated oven up to 200С 5 Minutes. It is possible with cutlets.

ZUCCHINI CUTLETS (150 G) WITH VEGETABLES (200 G)

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