For lovers of vegetable dishes – the most delicate, slightly sweetish pumpkin cutlets with potatoes. Pumpkin, potatoes and garlic are baked, mashed and sauteed vegetables, egg and oatmeal are added to this mashed potatoes. Cutlets are formed and fried. Bright vegetable cutlets in pumpkin season.

Summary

Ingredients

• Fresh pumpkin – 800 g
• Potatoes – 180 g (2 pcs.)
• Onions – 130 g (1 pc.)
• Carrots – 120 g (1 pc.)
• Egg – 1 pc.
• White bread – 230 g
• or bread crumbs – 150 g
• Vegetable oil – 100 ml
• Oatmeal flakes – 3 tbsp
• Garlic – 1 head
• Fresh dill – to taste
• Fresh parsley – to taste
• Salt to taste
• Ground black pepper – to taste
• Sour cream (for serving, optional) – to taste

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Instructions

1. We prepare the necessary products.
   We turn on the oven and heat it up to 180 degrees.
   During the preparation process, you will need parchment paper.

   

2. Making bread crumbs. Cut off the crust of bread with a part of the crumb.
3. Cut the bread into cubes and pour it onto a baking sheet lined with parchment paper. Dry the slices of bread in the oven, preheated to 180 degrees, until slightly golden brown. Do not overdry. Cool it down. Do not turn off the oven, increase the temperature to 200 degrees.
4. Place the cooled biscuits in a blender bowl.
5. Grind crackers to small crumbs.
6. We have a great-grandmother’s copper mortar in our family. We grind crackers in it, using a pestle.
7. We wash the pumpkin, peel it, cut it into pieces. We wash the potatoes without peeling. Wrap the pumpkin, potatoes and garlic in foil and place in the oven, heated to 200 degrees. We bake until tender (I baked for 35 minutes).
8. Place the oatmeal in a blender bowl and grind.
9. Peel the onion, wash and cut into small cubes. Peel the carrots and rub them on a fine grater.
10. Fry the onion in hot sunflower oil until transparent, 3-4 minutes.
11. Add carrots to onions. Fry the onions with carrots until tender, 5-6 minutes.
12. Peel the cooled potatoes and cut into slices. Peel the garlic. Place the pumpkin, potatoes and garlic in a deep bowl and puree with a blender.
13. To the resulting puree add browned vegetables, oatmeal, egg, salt and pepper. Finely chopped greens can be added if desired. Mix everything thoroughly.

    

14. From the resulting mass we make balls, roll them in breadcrumbs – we form cutlets.
15. Heat the vegetable oil in a frying pan (2 tablespoons). We spread the formed cutlets.
16. Fry the cutlets over low heat for 3-5 minutes on each side. Add vegetable oil as needed.
17. Serve ready-made pumpkin and potato cutlets hot, possibly with sour cream.

Enjoy your meal!