Healthy breakfast: Dietary pumpkin cutlets. Lesson 5

Healthy breakfast: Dietary pumpkin cutlets. Lesson 5

Dietary pumpkin cutlets are perfect for breakfast or as an evening snack. First of all, they are very easy to prepare. Today I share a recipe for delicious cutlets with pumpkin in the oven. Diet pumpkin cutlets.

Pumpkin, in my opinion, is one of the most delicious vegetables, in addition, it is simply a champion in the content of nutrients: it contains fats, proteins, carbohydrates, sugars, carotene, potassium, calcium and iron, vitamins C, B1, B2, B5, B6, E, K, PP and even a rare vitamin T that helps accelerate metabolic processes in the body!

In fact, pumpkin has a large number of varieties — there is a pumpkin that looks more like a squash, there is a sweeter pumpkin, there is a less sweet one. When the pumpkin is ripe, the center of it should be quite empty, and the seeds should be well formed. The most delicious pumpkin happens in late September – early October.

Both the bright color and the sweet flesh are what you need, the skin is thin and it cuts easily. I don’t know if you know, but pumpkins have female and male flowers. Men’s ones can be plucked and made in batter, because the pumpkin will never grow out of them anyway, and they themselves are extremely tasty. They can also be stuffed with cheese, baked and served as a snack with white wine — this is also very tasty.

1. Pumpkin cutlets with potatoes

Such cutlets are a pleasure to cook and eat, potatoes and pumpkins complement each other very much in season, cutlets are juicy, tender and useful. Prepare try it, I will be pleased if the recipe remains in your piggy bank of recipes, and the dish will please you and your loved ones with its excellent.

pumpkin cutlets
pumpkin cutlets


Designed for 10 servings

Pumpkin 19.4 oz
Potatoes 12.35 oz
egg 2 pieces
Wheat flour 1 Cup
Onion 1 piece
Garlic 2 cloves
Greens to taste
Ground black pepper and salt to taste
Breadcrumbs 5.29 oz
Olive oil 3 tablespoons


Cooking time 40 minutes

Pumpkin and potatoes are grated on the smallest grater, salted and left for 10 minutes to give the vegetables their juice.

Subsequently, all the liquid should be drained and the mass of vegetables slightly squeezed out of excess juice. This should be done so that you do not have to add a large amount of flour.

Next, add spices and garlic to the minced meat. This can be paprika, celery or any other, to your own taste. Carefully mixing the composition, you need to pour the flour so that the mixture has acquired sufficient viscosity.

Form small cutlets, roll them in breadcrumbs and fry for 2 minutes in a pan.

Fold the resulting cutlets into a heat-resistant form and cook at 392F for about 20 minutes.

Remove the cutlets from the oven and place them on a plate. Chop the greens and sprinkle the pumpkin cutlets. Serve with sour cream.

2.Pumpkin cutlets with carrots and herbs. Dietary pumpkin cutlets.

Pumpkin cutlets with carrots and herbs are delicious, hearty and fragrant. First, put out the vegetables in a frying pan, mix with spices, starch and semolina, form blanks, roll in flour and fry until golden brown. Pumpkin patties are a great idea for budget savings.

pumpkin cutlets
pumpkin cutlets

Ingredients for 2 servings:
Pumpkin (peeled) 7.0 oz
Carrots (peeled)7.0 oz
Semolina 3 tablespoons
Flour 2 tablespoons
Starch (potato or corn) 1 tablespoon
Dried Italian herbs 1 teaspoon
Salt – to taste
Dried garlic to taste
Fresh parsley 1 teaspoon
Vegetable oil 2 tablespoons


Cooking time is one hour

Prepare all the ingredients.
Spices and spices can be chosen according to your taste.

Peel the pumpkin and carrots. Grate the vegetables on a coarse grater. In a frying pan, heat half the amount of vegetable oil and put the vegetables there. Make a small fire. Cover the pan with a lid. Simmer for 30 minutes, stirring occasionally with a spatula.

Add Italian herbs, dried garlic and salt. Stir and taste. If everything suits you, you can move on. Put the vegetables in a bowl and cool a little until warm. Pour in the starch. Mix it up.

Add semolina. Adjust its amount at your discretion, you may need a little more. The mixture should be sticky and amenable to molding. Mix it up. Finely chop the parsley leaves (without stems) and add to the vegetable dough. Mix it up.

With wet hands, form small balls. Pan the blanks in flour from all sides and flatten them a little with your hands, giving the desired shape.

Heat the remaining oil in a frying pan and put the cutlets there. Fry on moderate heat for 3-4 minutes on each side. Place the cutlets on a paper towel to absorb excess oil.

Pumpkin cutlets with carrots and herbs are ready. Serve immediately with sour cream, ketchup or other sauce. Bon Appetit!

3.Juicy meat patties with pumpkin. Dietary pumpkin cutlets.

Very tender, juicy and delicious cutlets are obtained according to this recipe. Cook, you won’t regret it!

Ingredients for 6 servings:
Minced pork 17.64 oz
Pumpkin 7.0 oz
Onion 1 pc.
Garlic 1 clove
Chicken yolk 1 pc.
Dry bread 2 slices
1/2 cup milk
Flour (for breading) 5 tablespoons
Vegetable oil (for frying) 5-6 tablespoons
Salt to taste
Ground black pepper to taste

pumpkin cutlets
pumpkin cutlets


Cooking time is one hour

We prepare products for meat patties with pumpkin. Chop the onion and garlic, fry until soft. Grate the pumpkin on a coarse grater.

Combine all the ingredients: minced meat, fried onion with garlic, pumpkin, yolk, all seasonings and spices. Squeeze the loaf soaked in milk, grate it and add it to the rest of the ingredients.
Knead the minced meat and beat it off.
We send the minced meat for cutlets to the refrigerator for 20 minutes.

We form cutlets, roll them in flour and fry in hot vegetable oil for 3-4 minutes on each side, and then cover with a lid and keep on low heat for about 5-7 minutes. Juicy meat patties with pumpkin are ready. Bon Appetit!

4.Vegan pumpkin cutlets. Dietary pumpkin cutlets.

Vegan pumpkin cutlets with cinnamon are healthy and delicious. Pumpkin cutlets are cooked without eggs.

Ingredients for 2 servings:

Pumpkin (peeled) 5.29 oz
Semolina 3.53 oz
Sugar 3 tsp
Flour 2 tbsp
Cinnamon 1 tsp

Vegetable oil 2 tbsp. spoons + for frying
Salt to taste
Hot water 1 cup
Honey (optional) for serving

pumpkin cutlets
pumpkin cutlets


Cooking time 30 minutes

Prepare the ingredients for lean pumpkin patties. Peel and grate the pumpkin. How to cook lean pumpkin patties:

Put the pumpkin in a bowl and add semolina. Add a teaspoon of ground cinnamon. Pour hot water. Add vegetable oil, salt to taste and 3 teaspoons of sugar. Leave the dough for 10 minutes.

Add a couple of spoonfuls of flour to the dough. Mix it up. Heat a frying pan with vegetable oil. Put a tablespoon of dough on a preheated frying pan in the form of cutlets. Fry on one side over medium heat. The cutlets are fried on one side. Flip to the other side. Vegan pumpkin сutlets are ready! Cutlets can be served with honey. Bon Appetit!

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