The abundance of vegetables in summer motivates culinary specialists toconducting experiments and creating new culinary masterpieces. Otherwise, cutlets from courgettes can not be called. It does not matter, in pure form, vegetables are used in a recipe or mixed with turkey or chicken, the result exceeds all expectations. Juicy and tender zucchini patties are patted for all cheeks by all household members.
It's time to study the proposed selection, select your favorite recipes and add the appropriate bookmarks.
marrows + cheese
Composition:
- 800 g of zucchini squash or dairy
- 120 g breadcrumbs
- beam bulb fresh dill, parsley
- 3 garlic cloves
- 100g cheese
- 2 medium eggs
- sunflower oil
- salt
- black pepper.
The washed zucchini without tails and seeds are ground on a grater. Sprinkle with a teaspoon of salt. Stir gently. Next zucchini chips are placed on a sieve, left for 20 minutes, to drain the excess juice. At the end, the mass is well mashed with a spoon, removing the remaining liquid. The resulting mince is placed in a bowl. Clean and blend the onion with garlic. Finely cut a bunch of dill. Pass through the grater hard cheese. Pour ingredients to the zucchini. Add the rusks. Drive in 2 eggs. Aromatize the stuffing with ground pepper.
The mixture is well mixed. It is important to obtain a consistency so that it can be used to form cutlets. If mincemeat is molded without problems, it is elastic enough, so the prescription is understood and reproduced correctly.
It remains to heat the frying pan, pour oil into it and fry the cutlets on a fire below the average on both sides. Loose crust indicates the readiness of the dish. However, do not rush to remove it from the stove. It is better to cover the frying pan with a lid for 2-3 minutes, so that everything is solidly steamed. You do not need to add water.
Please note! Before frying the formed cutlets can be rolled in flour. However, this is fraught with burning of breading. Without experience of working with flour, it is better to omit this item.
Chicken + zucchini
Variant No. 1 - frying in a frying pan
Let the vegetarians indulge their stomach only with vegetables, all other inhabitants of the planet without fat and meat simply can not do. We offer to cook chicken cutlets with zucchini following the simple recipe.
Ingredients:
- 250 g chicken ground
- 250 g zucchini
- egg white
- fresh herbs
- 1,5 tbsp.flour
- salt, pepper.
The stuffing is more convenient and quicker to buy in the store, but it's better to cook it yourself from chicken fillet( breast).Having missed whole pieces of meat through a meat grinder, you can be sure that in the future there will be no unpleasant surprises like cartilage, pits and other inedible elements. Kabachki, without removing peel, grate, fill with salt( about 1 tsp)mix and leave for a minimum of 10 minutes, allowing the vegetable to start the juice. Next, the shavings are squeezed using a colander or strainer.
The next step is to combine chicken mince with zucchini. Add protein to better glue the ingredients. In addition, salt to taste, flavored with ground pepper.
Finely chopped herbs, namely leeks, dill and parsley( only leaves, coarse stems are not needed).Pour out to the bulk.
All hands are kneaded to uniformity. For a greater viscosity of the stuffing add 1-2 tablespoons of flour.
Form the cutlets, periodically moistening the palms with water so that the mass does not stick to the hands. Fry in vegetable oil without breading. The fire is below average, otherwise the middle of chicken cutlets with zucchini may remain moist.
Note! It is not necessary for a dish to use a chicken. Any lean meat will do.
Option number 2 - baking in the oven
This recipe for zucchini patties involves the use of an oven, which means it will appeal to those who do not like to stand by the stove.
Products:
- up to 500 g chicken mincemeat( not loin)
- small zucchini
- 2 pieces of bread
- garlic clove
- half bulbs
- salt
- hops-
- mixture of peppers
- 1 tbsp.greens
- oil for frying
- a glass of water.
Zucchini is chopped in the usual way( on a vegetable grinder, grater), salt, squeeze the juice with hands or with a sieve, add to the stuffing. White bread is lightly poured with juice( can be water or milk) to soften.
Garlic with onions are crushed in a blender, add bread to them and re-scroll the nozzle. It is important to obtain a sufficiently juicy, homogeneous cereal-onion mass. It is combined with minced meat, salted, flavored with spices: peppers, hops-suneli.
Parsley with dill finely chopped. Rough stems do not use. Add to the rest of the ingredients. Minced meat thoroughly.
The pan is greased with vegetable oil. It remains to form small cutlets, spread them at a distance from each other, pour the pan with water so that the dish does not burn, and bake it in an oven heated up to 180 degrees for 30 minutes.
Cutlets from courgettes with chicken breasts:
Chicken mince + cottage cheese + zucchini
Culinary specialists have long noted the harmonious combination of poultry and cottage cheese. Cookbooks contain a lot of recipes with these ingredients. Why not make cutlets from minced meat, zucchini and cottage cheese? It will be very tasty. Especially if they are drowned in a steamer.
Products:
- 800g lean minced meat
- 200 gr curd( 5%)
- small zucchini
- egg
- 3 garlic teeth
- oil for frying
- salt
- black pepper.
Finely grind zucchini( or cut into a meat grinder), thoroughly squeeze the juice. Pass through the press peeled garlic. To the loin is added egg, cottage cheese, zucchini mass, garlic mashed potatoes. To taste salt and pepper. All carefully vymeshivayut. Ladoni moistened with cold water, form the balls. Fry cooked chicken cutlets in a well-heated frying pan, oiled with sunflower oil. After browning the stuffing for 5-10 minutes use the lid. Covered cutlets should be cooked thoroughly, so that the middle does not stay moist.
You can use the steamer to prepare this dish. The heat treatment time is 30 minutes. Served with fresh vegetables, sour cream, greens.
Minced meat + sauces + zucchini
Sour cream and mustard are able to radically change the taste of the traditional cutlets. Do not believe me? Take the following culinary discovery. These cutlets with zucchini and minced meat will amaze with their juiciness and tenderness.
Composition:
- ½ kg of minced meat
- egg
- squash
- 2 tbsp.spoons of flour
- incomplete art.l.fatty sour cream
- ½ tspmustard
- salt
- oil for frying.
Any minced meat is suitable for a dish. But! It should be remembered that chicken( from the drumstick or thigh) or turkey-cock is an ideal option. Why? This is the easiest and tender meat. In this case, it is not as dry and lean as fillets. So, the young zucchini is grinded into chips, salted, set aside for 10-20 minutes, squeezed out a surplus of astringent liquid on a sieve or a colander, poured into minced meat.
The mass is filled with sour cream, mustard, salt additionally( taking into account salted zucchini).Pour in the flour.
The components are thoroughly mixed. The stuffing should turn out to be of such consistency that it does not fade, but it takes a good shape as a cutlet, while being soft and plastic. Here, the main thing is to observe the ratio of meat, vegetables and flour.
It is necessary to moisten the palms in water or vegetable oil, form the zucchini-meat cutlets and fry on medium heat.
Nuance. The egg was not stuck in the stuffing. This is a kind of breading. It should be dipped patties before frying. Very juicy and tender cutlets are served to the table with sour cream sauce.
Note! Flour can be replaced with a manga. In this case, the stuffing should be left for about 10 minutes, so that the croup is swollen and softened.
Idey + zucchini
Before I can voice the entire list of ingredients of this recipe, I would like to emphasize that zucchini and turkey meat are products that are among the first introduced into the children's diet. This is easily digestible food. Of course, cutlets from turkey and zucchini, containing spices and pepper, children are unlikely to taste. But they are sure to like adults for their special tenderness and aroma.
Composition:
- 500 g turkey stuffing
- squash
- egg
- 2 cloves of garlic
- 1 tbsp.spoon flour
- vegetable oil
- salt. For sauce:
- 1 tsp.cayenne pepper
- 1 tbsp.l.cumin
- 100 g sour cream
- 1 tbsp.lemon juice.
In the stuffing, drive in the egg, salt, pepper, flavored with your favorite spices. Garlic is passed through a press. Grated grated zucchini, salt and squeeze intensively the liquid. Add the vegetables to the turkey stuffing. All mixed, adding a spoonful of flour. Form the cutlets, fry in oil on both sides until the appearance of a crust. Next include the oven. The temperature regime is 220 ° С.The tray is covered with foil, spread the patties and bake for 10 minutes.
For sauce mix sour cream, lemon juice, a teaspoon of oil and spices. Whisk the products with a whisk.
Ready cutlets from turkey and zucchini are poured with sauce and served hotly in the table.
Note! How to replace the egg in cutlets? There are several options: a mango, grated raw potatoes, flour, starch.
Beef mince + zucchini
Variant No. 1 - with carrots in the frying pan
This recipe for zucchini and minced meat contains sweet peppers and carrots. As a result, we get a delightful result - both in terms of color and special taste.
Products:
- 1kg of ground beef
- 1 sweet pepper
- 1 carrot
- 1 large zucchini
- egg
- 3 garlic cloves
- bulb
- 1 tbsp.semolina
- salt
- ground pepper
- breading flour
- oil for frying.
A young squash of tinder along with peel, salted for better release of liquid. Chop the squeeze, add to the meat. Knife finely chop garlic, onion and bell pepper. Carrots are also passed through a grater or a vegetable cutter. All products are joined together, the egg is driven in, and the mango is poured. Salt and pepper. The resulting mass is carefully kneaded with a spoon, and when obtaining a homogeneous consistency, whip up with your hands( like a dough). From the elastic minced meat, cutlets are formed. Abundantly breaded in flour, give the final look. Cheat cutlets over medium heat, put in a well-heated frying pan. After the appearance of a golden crust on both sides, the pan should be covered and steamed cutlets 4-5 minutes.
The preparedness of the dish is checked with a spatula. If the meat does not emit liquid, it is time to remove it from the plate. Bon Appetit.
Option number 2 - with dill and a pair of
As already mentioned, cooking for a couple promotes a healthy lifestyle. Among the variety of recipes for cutlets, there is also such a method of thermal processing of the product. In general, the result is for an amateur.
Ingredients:
- ½ kg of ground beef
- bulb
- 2 squash
- egg
- 2 clove garlic
- large bunch of dill
- ½ tspstarch - thickener.
Squash through a meat grinder, squeeze out excess liquid. Finely chop the onion, garlic, dill. Combine together: squash, minced meat, greens, chopped onion with garlic, and also egg. Strew the starch. Gently stir mass. Using a tablespoon to form cutlets. Place in a steamer for 30 minutes. A useful dish is ready. When serving, you can pour with melted butter.
Potatoes + zucchini
Another recipe for cutlets from zucchini and potatoes will be appreciated by vegetarians, as well as by all connoisseurs of delicious summer dishes. This is the best way to make dinner in a hurry. Cutlets do not fry, they bake in the oven, that 100% imposes their imprint on the final taste of the dish.
Ingredients:
- 300 g of boiled potatoes
- 150 g of zucchini
- 1-2 eggs( depending on size)
- 2 tbsp.l.green onion
- 2 cloves of garlic
- 80 g of hard cheese
- salt
- pepper
- parsley, dill
- vegetable oil.
Cold potatoes and a slice of hard cheese are rubbed on a large grater. Zucchini is chopped in a blender. Standard salt, squeeze through a sieve to remove excess liquid. Slightly cut onions. Pass the garlic through the press. Separate the proteins from the yolks( the latter are not yet used). Combine the ingredients together. At the same time, use ½ of a piece of grated cheese, salt ground to taste. It was left to chop parsley and dill( to get about 2 tablespoons), and mix everything thoroughly.
Form small cutlets. The baking tray is treated with vegetable oil. Spread the potato-squash balls and smear from the top with a yolk. Next, each cutlet sprinkled with the remaining grated cheese and sent to the oven( 180 ° C) for 30-40 minutes. About the preparedness of the dish, an intense browning signals. Bon Appetit.
Typical cooking errors
Of course, the result directly depends on the quality of the meat, but it is equally important to avoid mistakes when working with minced meat and the ratio of ingredients. To cutlets from courgettes and chicken, pork or beef turned out juicy it is important:
- to achieve the correct consistency of minced meat. It is not necessary to hammer too much liquid mass with bread or breadcrumbs( flour, manga).Observe the proportions of the recipe, but put minced meat for 2 hours in the refrigerator. It will thicken more, it will become more elastic, it will be easy to mold and it will be good to keep the
- shape not to beat meat when forming cutlets. This action does not bind the shredded fragments, but deprives them of a layer of air, makes it dense and firm
- does not overdo( overdry).Long-term heat treatment deprives cutlets of juiciness, radically changes the taste. The correct solution: fry the cutlets for 2 minutes on both sides and bring to the preparedness under the lid for no more than 5 minutes. This rule applies to stewing in sauce.
Interesting! If the mince is added only with yolk and the whisk is beaten with whisk and used instead of breading( grease the cutlets, leave for 8-10 minutes), then the glossy film will keep the juice inside, not allowing it to flow and evaporate.
That's all. Rollers are mandatory for viewing for those who want to get a real culinary masterpiece:
Pure vegetable dish: