- Cauliflower 300 g
- Potato 400 g
- Breadcrumbs 3 tbsp
- Salt to taste
- Pepper to taste
- Vegetable oil for frying
- Egg 1 pc
- Main Ingredients: Cabbage, Potato
- Serving 3 servings
pan, pusher, knife, spatula
Step 1: Cook the vegetables.
Peel the potatoes, disassemble the cauliflower into inflorescences and boil everything until soft (if the fork easily enters the pulp, then the vegetables are ready). Cool to make it easier to sculpt coils.
Step 2: chop the vegetables.
Using a fork or a fork, mashed potatoes and cauliflower. Add breadcrumbs and salt and pepper to taste.
Mix everything well to make an almost homogeneous mass. Cabbage will remain large enough slices, this is normal.
Add the egg and mix well.
Step 3: fry the potato and cauliflower patties.
Blind cutlets with your hands. Give them a neat shape and put in a frying pan heated with oil. Sauté until golden brown on both sides.
Step 4: serve potato and cauliflower cutlets.
Serve roast cutlets of potatoes and cauliflower with sour cream or tomato sauce. This is a very simple and tasty dish for every day.
Enjoy your meal!