Lenten patties from courgettes and pumpkins

Lenten menu should be tasty, useful and varied. And it does not matter that there are no meat components in the diet. Even cutlets can be made from vegetables. Today we will tell you how to do this, having a pumpkin and zucchini available.

Lenten patties from courgettes and pumpkins - a recipe in a frying pan

Ingredients:

• zucchini (can be frozen) - 320 g;
• pumpkin - 320 g;
• potato, welded in a uniform and peeled - 370 g;
• wheat sifted flour - 1.5 cups;
• Ground nutmeg nutmeg - 1/3 teaspoon spoon;
• black ground pepper - 1/3 of a spoon;
• sprigs of fresh dill - 4-5 pieces;
• salt is large - to taste;
• vegetable oil without flavor - 75 ml.

Preparation

For the preparation of vegetable cutlets, we need a pulp of pumpkins and zucchini, from which the lean food will turn out to be as delicate and delicious as possible. As a binder component in this case we will have boiled in a uniform, and then chilled and peeled potatoes, which must be rubbed through the smallest grater. We ground the squash and pumpkin base in the blender's container, or several times we twist it through a meat grinder, and then combine it with potatoes and a glass of sifted flour, season it with salt, ground pepper and nutmeg, and also chop the finely chopped fresh fennel and mix thoroughly.

With moistened hands, we form vegetable cutlets, paniruem them in flour and send them browned in a pan heated in a frying pan, after a while turning the products over to the other side.

Lenten patties from courgettes and pumpkins - a recipe in the oven

Ingredients:

• zucchini - 300 g;
• pumpkin - 320 g;
• onion bulb (if desired) - 60 g;
• potatoes, cooked in a uniform and peeled - 300 g;
• wheat sifted flour - 100 g;
• ground coriander - 1/3 of a spoon;
• ground mixture of five peppers - 1/3 tsp;
• Fresh twigs of parsley, dill and basil - to taste;
• breadcrumbs - 75 g;
• salt is large - to taste.

Preparation

Vegetable cutlets from pumpkins and zucchini can be made not only lean, but also as dietary as possible. For this we will cook them in the oven. Fresh zucchini and pumpkin pulp without peel rubbed on a melon grater or grinded in a blender and mixed with peeled and grated finely potatoes, previously cooked in a uniform, chilled and peeled. If desired, you can add a minced ground grinded or crushed bulb onion. Season the vegetable mass with salt, a mixture of five peppers, coriander ground, throw the melenko freshly cut fresh herbs, pour in flour and mix thoroughly.

We form round cutlets, bread them in breadcrumbs and lay them on a baking sheet covered with parchment. Determine the dish in the oven and stand at a temperature of 200 degrees to a mouth-watering blush.