Vegetable Cutlets - Russian Vegetarian Recipe
How to Cook & Prepare Vegetable Cutlets:
200 g carrots ½ cupful semolina
Pare and shred the carrot and turnip, add hot milk and a tablespoonful of butter, sugar and salt. Simmer for 15 minutes and then add the shredded cabbage and then the diced pumpkin or marrow. Cook until tender (15-20 minutes). Add the semolina and cook for 8-10 minutes stirring constantly. Remove the saucepan from the stove, add the eggs and salt. Blend thoroughly, set aside to cook and then shape into cutlets, brush with egg whites, roll in dry crumbs and fry on both sides. Serve with sour cream or milk sauce.
Appetizer | Russian
& Seafood | Russian
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