Pumpkin cutlets - add them to your menu! With oatmeal, cottage cheese and of course with minced meat: folk recipes for pumpkin cutlets

Pumpkin cutlets - add them to your menu! With oatmeal, cottage cheese and of course with minced meat: folk recipes for pumpkin cutlets

From which only our hostesses do not cook meatballs!

From pumpkin? Yes, to your health! Eat, dear guests, cutlets juicy, unlike meat, wholesome, easy for the stomach. And you can add a little stuffing - then they will be more nourishing, and the taste will be delicious.

Steamed pumpkin cutlets are just a storehouse for dieters. In addition to other dietary foods, they provide the body with all imaginable vitamins and saturate the body with fiber.

Pumpkin Cutlets - General Cooking Principles

• Vegetable mince for meatballs prepared from pumpkin chopped on a grater. Use raw or baked vegetable flesh. It is often extinguished after grinding in pumpkin or refined sunflower oil.

• Pumpkin cutlets are fried on a thin layer of butter or sunflower oil in a frying pan, baked in the oven and even steamed.

• As a rule, not only pumpkin pulp is used in such vegetable cutlets. To improve and diversify the taste of the dish, you can add softened oatmeal, cottage cheese, semolina, raw or roasted minced meat, boiled poultry meat into pumpkin mince.

• The main binder component of any vegetable mince is eggs. They are added raw and thoroughly mixed with the other components.

• Pumpkin cutlets are served hot as a separate dish. Cooked with meat, they are in perfect harmony with any side dish.

Juicy pumpkin cutlets with semolina


• a pound of ripe pumpkin;

• 100 ml low-fat liquid cream;

• three eggs;

• dry, not overdue semolina - 100 gr .;

• refined sugar, sand - 1 tbsp. l .;

• for breading white ground crackers.

Cooking Method:

1. Remove the seeds from the pumpkin and separate the orange pulp from the peel. Do not leave a greenish layer, it has the taste of grass.

2. Grate the orange dense flesh with a large grater and carefully squeeze the juice.

3. Put the chopped vegetable flesh into a well heated pan, pour in the cream and put the stew. 4. Approximately in five minutes add semolina, sweeten, slightly salt. Immediately mix and continue to simmer until cooked for about a quarter of an hour, cool.

5. Add the yolks to the cooled pumpkin mass and knead well.

6. In one bowl, whip the whites, and in the other, pour the ground white breadcrumbs, heat a small amount of vegetable oil in a frying pan with a thick bottom. Make small, oval-shaped patties from the vegetable mass and fry them on both sides, pre-dipping it in whipped protein and then rolling it in breadcrumbs.

A simple recipe for pumpkin chops with oatmeal


• a full glass of oat flakes “Hercules”;

• small potato tuber;

• bitter onion head;

• large clove of garlic;

• breadcrumbs, can be replaced with flour;

• favorite spices;

• vegetable, well refined oil.

Cooking Method:

1. Pour oatmeal with hot water so that it only slightly covers them, and soak for 10 minutes.

2. In a wide dish through a small grater, rub the pulp of the pumpkin, peeled potatoes and garlic, and through the large - onions. Add salt, add spices, stir thoroughly and make sure to drain out the juice.

3. Squeeze out swollen oat flakes well and mix with vegetable mass. If the cutlet mass turns out to be watery, add more soaked flakes.

4. Hands moistened with water, shape the patties, roll each in a crispbread and fry over moderate heat in warm oil until golden brown.

Delicious pumpkin cutlets with cottage cheese


• 150 gr. fatty cottage cheese;

• 250 gr. peeled pumpkin;

• one egg;

• 50 gr. sugar;

• three spoons of dry semolina;

• ground cinnamon;

• Wheat flour;

• butter.

Cooking Method:

1. Grate the pumpkin with the finest grater to make a gruel.

2. Grind cottage cheese on a rare sieve and mix it with chopped vegetable.

3. Add the semolina and cinnamon mixed with sugar. Pour in the egg, add salt and, having carefully stirred, set aside for 20 minutes so that the semolina swollen well. 4. Having moistened your hands with water, form small, elongated shapes, patties and roll them well in flour.

5. Put the blanks in melted and heated over medium heat butter and fry, turning on both sides.

6. Fry pumpkin cutlets fold into a small container and bring to readiness for three minutes in the microwave. You can warm the product on low heat under the lid in the pan.

Pumpkin cutlets stuffed with minced meat


• half a cup of semolina;

• full glass of milk;

• bitter onion head;

• one glass of milk;

• two eggs;

• 700 gr. pumpkin pulp;

• breadcrumbs;

• refined vegetable oil;

• mixed minced meat - 200 gr.

Cooking Method:

1. After peeling pumpkin pulp from seeds, rub it on a medium grater.

2. Heat a couple of tablespoons of refined oil in a pan and dip the vegetable mass into it.

3. As soon as the vegetable straw becomes soft and turns into a porridge, pour the milk into it, lightly salt it and add heat.

4. Continuously stirring the boiling mixture, add a semolina into it in a thin stream. As soon as thickened, immediately remove from heat and cool well.

5. In a clean pan, add a few spoons of butter, lower chopped onion. On low heat bring the onion slices to transparency and add the mince to it.

6. Constantly stirring and crushing the meat lumped by a fork with a fork, fry until ready, cool.

7. In the cooled pumpkin, break the eggs, lightly salt and knead well.

8. Holding a spoon with a spoon, put the pumpkin mass in the palm of your hand, form a flat cake out of it, put some minced meat in the center and cover it with a pumpkin, again hooking it with a spoon. The resulting patty roll in breadcrumbs.

9. When all the chops have been formed, fry them in oil on both sides, without covering the pan with a lid.

Pumpkin Stews with Chicken


• kilogram of mature, short-lived pumpkin;

• 600 gr. white chicken meat;

• large onion;

• 50 gr. fresh spinach;

• spices and salt to taste; • two eggs;

• 100 ml liquid cream.

Cooking Method:

1. Rinse frozen chicken and boil in slightly salted water until cooked. Without taking out of the broth, cool the meat.

2. Carefully wash the pumpkin rind, select the seeds and cut it into large pieces, spread on a baking sheet and bake, but not for long. As soon as the pulp is soft, immediately reach for it.

3. Boiled cooled chicken disassembled into fibers. With chilled pieces of pumpkin, remove the peel and rub into small chips. Chop onions in the same way.

4. Cut the spinach into thin strips and lightly sprinkle it in a dry frying pan. Do not hold on the fire for a long time, as soon as it becomes soft and settles, immediately remove.

5. To the boiled fillet, add chopped vegetables and cooled spinach. Break the testicles, lightly salt it, you can season with your favorite spices, mix.

6. From the resulting cutlet mass, make small balls and press them lightly with your palm.

7. Such cutlets are steamed in a regular steamer for 40 minutes.

Pumpkin cutlets with minced chicken under pumpkin sauce (in the oven)


• a pound of minced chicken;

• two small bulbs;

• a teaspoon of not sharp, but fragrant mustard;

• 300 gr. the pumpkin cleared of seeds and peel;

• two tablespoons of sour cream;

• pumpkin seed oil - 2 tbsp. l .;

• 75 gr. thick cream or 50 gr. oils;

• garlic;

• white bread crumbs.

For the sauce:

• peeled pumpkin pulp - 150 gr .;

• five tablespoons of the fattest (at least 25%) sour cream;

• 30 ml pumpkin seed oil;

• unsharp mustard - 1 tsp;

• a small bunch of dill.

Cooking Method:

1. Prepared for cutlets pumpkin pulp rub into small chips.

2. In the heated pumpkin oil, rescue the onion, crushed with a knife, to a light golden color.

3. Chicken mince well mash. Add crushed pumpkin, browned cooled onion, sour cream. Salt lightly, press garlic on the press, pepper slightly and knead the mass well. Make small patties out of it.

4. Roll the prepared semi-finished products on all sides in breading and place in a roasting pan lined with oiled parchment. 5. Place the baking tray with the semi-finished products in the oven, at a temperature of exactly 200 degrees, and bake the pumpkin cutlets for a quarter of an hour.

6. Remove the pan. Quickly place a small piece of butter on each cutlet and return to the oven for another quarter of an hour.

7. Prepare the prepared pumpkin for the sauce with a large grater and fry in pumpkin oil for about five minutes. Then perebite blender to obtain a pasty mass and mix with sour cream.

8. Add hot sauce, a little ground pepper, mustard and whisk well. Pour in finely chopped dill, mix.

9. Such pumpkin patties can be served with any side dish. Sauce poured layered on patties or serve it separately.

Pumpkin Cutlets - cooking tricks and helpful tips

• Pumpkin pulp that has not undergone heat treatment, releases after grinding a lot of juice. So that the vegetable mince does not turn out to be liquid, it needs to be decanted well, and the crushed pulp should be lightly pressed.

• If, despite all efforts, the pumpkin cutlet mass turned out to be watery, “dry” it with the addition of flour or semolina. When adding semolina, let the stuffing stand for a bit so that its grains are well absorbed in the juice and swell, otherwise they will then unpleasantly crunch on the teeth.

• Breast tender pumpkin patties preferably in white breadcrumbs. If you purchased large ones, re-seed them through a rare metal sieve or use flour or semolina for breading.

• When frying in a frying pan, first, oil the oil well, and only then lower the semi-finished products into it. Unheated fat is quickly absorbed in the breading and products stick. The pan and the grid for steaming are also recommended to be well lubricated with vegetable oil.

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