Vegetable Cutlets Recipe

1. 1. Prepare the Vegetables:
      • • Grate the zucchini and place it in a large bowl. Add a pinch of salt and let it rest for 15 minutes to release excess moisture.
        • Grate the carrot and potatoes. Squeeze out the juice from all grated vegetables to remove as much moisture as possible.
        • Chop the spring onion and add it to the bowl with the grated vegetables.
   2. Mix the Ingredients:
      • • Grate the cheese and add it to the bowl.
        • Add 3 eggs to the vegetable mixture.
      • Season with salt and black pepper to taste.
      • Add 4 tablespoons of semolina and mix everything well. Let the mixture rest for 15 minutes to allow the semolina to absorb the moisture.
2. Shape and Cook the Cutlets:
   • • Shape the mixture into small cutlets.
     • Heat vegetable oil in a frying pan over low heat. Fry the cutlets under a lid for 8-10 minutes on each side, until golden brown.
     • Remove the cooked cutlets and fry the second batch.

Serving Suggestions: Serve these vegetable cutlets with a side of yogurt or sour cream and a fresh salad. They also pair well with rice or quinoa for a complete meal.

Cooking Tips:

• • Make sure to squeeze out as much juice as possible from the vegetables to ensure the cutlets hold their shape.
  • You can add your favorite herbs and spices to the mixture for extra flavor.
  • If you prefer, you can bake the cutlets in the oven at 180°C (350°F) for about 25-30 minutes, turning halfway through.

Nutritional Benefits:

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