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. 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. Healthy breakfast: Dietary pumpkin cutlets. Lesson 5.


Designed for 10 servings

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

Instruction. Healthy breakfast: Dietary pumpkin cutlets. Lesson 5.

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, khmeli suneli 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. Bon Appetit!

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