Second dishes

Vegetable cutlets with mushroom sauce

Smakota (Smakotainfo.com) shares with you a simple and delicious recipe vegetable cutlets. Vegetable patties of potatoes, carrots and celery with mushroom sauce will diversify the menu of your table. Such a bold use of celery root may seem questionable. However, those who dare to try this experiment will be pleasantly surprised by the wonderful result.

Recipe for cooking vegetable cutlets with mushroom sauce

  • potatoes – 500 g.
  • carrot – 1 piece.
  • celery root – 300 g.
  • egg – 1 piece.
  • wheat flour – 3 tbsp.
  • breadcrumbs – 3 tbsp.
  • sunflower oil – 7 tbsp.
  • onion – 1 piece.
  • mushrooms – 500 g.
  • dill – 1 bunch (small).
  • garlic – 2 cloves.
  • ground black pepper.
  • salt.
  1. Wash potatoes, carrots, celery root, clean and cut into large pieces. Put in a pan, pour boiling water, bring to a boil and cook for 20 minutes.
  2. Put the finished vegetables in a colander, let them drain and immediately mash well. Let the resulting puree cool down a little.
  3. Add egg, flour, salt and pepper to the puree. Form patties, roll them in breadcrumbs and fry until golden brown in 5 tablespoons of oil.
  4. For the sauce, peel and finely chop the onion.
  5. Wipe the champignons with a damp cloth, clean and finely chop.
  6. Wash the dill, dry well and chop.
  7. Heat the rest of the oil in a pan and fry the onion until golden. Add the prepared mushrooms and fry together for 5 minutes. Grind in a blender.
  8. Peel and chop the garlic. Mix with dill, salt and pepper. Serve the finished thick sauce together with vegetable cutlets.

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