Broccoli and cauliflower cutlets. Spring protection of garden plants from pests and diseases

Recipe from: Julia

Very tender and tasty broccoli and cauliflower cutlets with cottage cheese and yogurt. The recipe was sent to Anastasia Bordeianu (asika):

The name speaks for itself!

The cottage cheese gives the cutlets a special tenderness, and the notes of broccoli and cauliflower add an exquisite taste and aroma.

Broccoli and cauliflower cutlets

• 150 g cauliflower florets
• 100 g broccoli florets
• 150 g cottage cheese
• 100 g unsweetened yogurt (preferably homemade)
• 30-40 g semolina
• 20-30 g flour
• 1/4 teaspoon baking soda
• spices to taste: ground black pepper, nutmeg
• vegetable oil for frying

1. Boil broccoli and cauliflower together in salted water for about 5 minutes until half cooked. Drain in a colander and leave until completely cool.

Cauliflower and broccoli

Shredded cabbage

Cottage cheese

Mix for making cutlets

Formed cutlets

Cauliflower and broccoli cutlets

That's all. The cutlets are ready!

Broccoli and cauliflower cutlets turn out very tender, they just melt in your mouth and disappear from the plate before your eyes :). They can be eaten plain, or with sour cream or other suitable sauce.

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Comments (30) to the entry “Broccoli and cauliflower cutlets “Tenderness””

Anastasia, great recipe! The cutlets turn out tender and delicious, I love these too!

Can these cutlets be cooked without cottage cheese?

Ekaterina, of course you can

Only then will it be necessary to reconsider the amount of other ingredients.

If you have the opportunity, try it with cottage cheese, it gives such tenderness to the cutlets

The fact is that in Vedic cuisine it is better not to heat cottage cheese))) like sour cream...

Ekaterina, add mashed paneer if cottage cheese is confusing, it is used very often in Vedic cuisine.

Hello! Is it better not to heat cottage cheese? And sour cream? Can I have some information?

Damn, if you don’t heat the cottage cheese, then goodbye cottage cheese cookies, casseroles, lazy dumplings and donuts. And “give asceticism!” of cold, wet cottage cheese on a plate. somehow sad.

I’ll cook cutlets! I found the set of ingredients to be well combined and tasty. Can you cook with frozen cabbage? And how many cutlets do you get from this amount of food?

Viktoriia, good evening =) I got 15 cutlets

I think you can make it from frozen, but you still need to boil it.

But for some reason, after defrosting, cauliflower smells strange to me... so I stopped freezing it. Maybe I'm doing something wrong?

Good :) thanks for the info, I’ll take a double portion.

After defrosting, cauliflower not only smells strange, but also tastes a little bitter after boiling. I recently read that to avoid this, you need to lightly boil it before freezing.

Alas, it is fresh and expensive and there is a question about its naturalness. I also noticed that cabbage sometimes stinks! .:mrgreen: In general, I noticed frozen cabbage has a smell if it is not frozen quickly, if it is in a loose bag and if it is left for a long time (for example, until spring). It also depends on the quality of the freezer. Damn, whose am I all about cabbage, and about cabbage...

Girls, does store-bought cauliflower also smell unpleasant after defrosting? I’ve never bought it before, but I want to make cutlets

Olya, the store doesn’t “smell” to me)))

Thank you Irina for the useful information about freezing

Made it, thank you, delicious and healthy! Especially for children who don’t like cottage cheese.

Question: 100 g of yogurt is somehow a lot, I need 2 tsp. It was enough, but 100 g would have been a mess.

Viktoriia, hello! Glad you liked it

Indeed, in this dish the cottage cheese is well “disguised”

As for yogurt, I had homemade yogurt that was very thick.

It may be true, if the fermented milk mass is liquid in consistency, then you need to add less of it (but then reduce the soda a little)

Good evening! The cutlets spread across the frying pan. The result was flat cakes. Maybe it's because the cottage cheese is homemade?

Marina, good evening! Why have they become such pranksters among you?

I also have homemade cottage cheese, did you have any excess moisture in your cottage cheese?

If you did everything else according to the recipe, then for now I only see this possible reason.

Well, I deviated a little from the recipe, added corn flour instead of wheat, and I didn’t have yogurt, so I replaced it with sour cream. The result is this - there is no delight, well, it doesn’t taste like anything, in my opinion it’s a little sour. Next time I'll try the recipe. Thank you for the interesting idea.

Angelina, I don’t even know, nothing was sour for me

Of course everyone has different tastes, I really like this combination of products

I think kefir should be added at the very end, kneading for the optimal consistency. I added it right away, and it turned out too liquid. I had to add a few more spoons of flour so that the cutlets did not spread. And of course this affected the taste, it was tasty, but more like pancakes .Thanks for the recipe!)

I've prepared it! But there was no delight at all. Firstly, you need twice as much flour so that the cakes don’t fall apart, and secondly, the taste is incomprehensible, somehow tasteless, I wanted to show off to my husband a new and original dish because we adore broccoli, but alas. I think cottage cheese is superfluous here, you can, for example, grate Dutch, I think it will be more interesting and a little piquancy would be nice, garlic for example.

The recipe is wonderful! Thanks for the idea. I made it only from broccoli, since I already had boiled broccoli (500 g) at home and added a little cheese (without animal enzyme). I replaced the yogurt with sour cream, made it from what I had and put less in half. I didn't add flour, but rolled it in. And I added just a tiny bit of asafoetida. Wonderful taste, holds its shape perfectly, my husband is delighted, the taste is rich. Thanks again

Cheers, Lesya!

The cutlets also spread apart despite the fact that I rolled them in flour, although this is not indicated in the recipe... I should have read the comments first, I didn’t think of it. I used store-bought liquid yogurt. It was exactly necessary, as advised above, to first knead the dough, and then bring it to a consistency with yogurt. And I wouldn’t refuse a pinch of asafoetida inside either.

And the recipe is very interesting, the cutlets are very tender, I will experiment.

Olga, experiment! It turns out very tasty.

I don’t really know why they started creeping up among you too...

I’ve made it several times before and it turns out great.

Or rather, it’s clear that the problem is in excess liquid. And where it comes from you have to look: yogurt, cottage cheese or from cauliflower... :(

Just some kind of poltergeist :)

Thanks for the recipe, it turned out very tasty!)))

Luda, to your health!

Very original recipe! Cottage cheese and kefir (replaced yogurt) give a pleasant sourness, semolina makes the cutlets fluffy, and broccoli and cauliflower are a very harmonious, win-win combination! The cutlets turned out delicious! I will cook again!)) Thanks for the recipe!

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Broccoli is similar in appearance and composition to cauliflower. And it’s not just that – green broccoli is its closest relative. The name comes from the Italian language and literally means “small sprout”.

The vegetable was grown in Italy in the 18th century. It was then that the recipe for healthy broccoli cutlets was born. The Italians ground the cabbage, sprinkled it with spices and made green minced meat. In the oven, the dish was browned and became an alternative to a light midday snack.

Benefits of broccoli cutlets

Ingredients:

• 450 gr. broccoli;
• 1 chicken egg;
• 100 gr. flour;
• 100 gr. bread crumb;
• 1 teaspoon cumin;
• 160 ml olive oil;
• salt, pepper - to taste.

Preparation:

1. Wash the broccoli and chop into medium-sized pieces.
2. Soak the bread crumb in a small amount of water.
3. Twist the cabbage and bread through a meat grinder. Add 1 chicken egg and caraway seeds to the minced meat. Season with salt and pepper. Mix everything carefully.
4. Form cutlets from the resulting green mixture and roll them in flour.
5. Fry in olive oil, covered. Serve with potato casserole or mashed potatoes.

Ingredients:

• 600 gr. broccoli;
• 4 tablespoons oat bran;
• 2 tablespoons coconut milk powder;
• 35 gr. dry breadcrumbs;
• 30 gr. linseed oil;
• salt, pepper - to taste.

Preparation:

1. Grind the broccoli in a blender.
2. Mix coconut milk with oat bran and olive oil. Salt and pepper this mixture and season the broccoli with it.
3. Form cutlets and sprinkle them with breading.
4. Heat the baking sheet in the oven, the temperature of which should be 180 degrees. Place parchment paper on an iron sheet and cutlets on top. Bake for 40 minutes. Bon appetit!

This recipe combines two types of cabbage - broccoli and cauliflower. They both contain a large amount of fiber, which has a beneficial effect on the functioning of the gastrointestinal tract.

Cooking time - 1 hour.

Ingredients:

• 300 gr. cauliflower;
• 250 gr. broccoli;
• 80 gr. sour cream 20% fat;
• 100 gr. wheat flour;
• 2 chicken eggs;
• 1 teaspoon dry ground paprika;
• 1 teaspoon dried minced garlic;
• salt, pepper - to taste.

Preparation:

1. Process the cabbage thoroughly. Remove all hard parts.
2. Pour water into a saucepan and place the cabbage sprigs in it. Cook for 10 minutes. Then remove, cool and grind in a blender.
3. Add beaten chicken eggs to the minced cabbage. Add paprika and garlic. Salt, pepper and season with sour cream. Make minced meat.
4. Form cutlets and roll in flour, place on an oiled baking sheet.
5. Preheat the oven to 180 degrees. Bake the cutlets for about 35 minutes. Bon appetit!

Chicken broccoli cutlets

Chicken broccoli cutlets are a dish that combines two healthy and nutritious components - protein and fiber. These cutlets are suitable for any diet menu.

It's very simple at home. It should also be noted that such a dish is much cheaper and healthier than a lunch made from a meat product.

Delicious broccoli cutlets: cooking recipes

Initially, the dish in question was intended exclusively for baby food. But over time, adults began to actively use it.

According to culinary experts, broccoli cutlets are very tasty and tender products. Despite the fact that this dish is lean, it saturates not only children’s but also adults’ bodies quite well.

We will tell you how this unusual lunch is made right now. To implement it we will need:

• fresh broccoli - about 200 g;
• potato tubers - 2 pcs.;
• onions - 1 head;
• large carrot - 1 tuber;
• sunflower oil without aroma - 3 large spoons;
• wheat breadcrumbs - about 2 large spoons;
• fine table salt - about ½ dessert spoon;
• chopped black pepper - 3 g;
• filtered drinking water - about 1.5 l.

Component preparation process

Before you prepare lean broccoli cutlets, whose calorie content does not exceed 250 energy units (100 g), you need to prepare the basis for them. To do this, peel the potatoes and then place them in boiling and lightly salted water. As soon as the tubers become soft, they are carefully removed and immediately mashed with a masher (until a homogeneous puree is formed). Next, the broccoli is sent to the same one. It is cooked for about 5-7 minutes.

After removing the vegetables from the broth, cool them and chop them into medium pieces. Also peel onions and carrots separately. The first product is finely chopped with a knife, and the second is grated on a coarse grater.

To make lean broccoli cutlets as flavorful as possible, sautéed vegetables must be added to their base. To do this, put onions and carrots in a saucepan and add oil (sunflower). Fry the mentioned ingredients over medium heat until browned and completely soft.

After all the products have been heat-treated, they are combined together. To do this, add boiled ingredients to fried vegetables, as well as chopped pepper and salt.

By intensively mixing the products, you obtain a homogeneous and fairly viscous lean minced meat.

How to shape and fry on the stove?

Broccoli cutlets are formed exactly the same way as regular meat products. To do this, take about 2 large spoons of minced vegetables in your hands, and then form a ball out of it, which is subsequently slightly flattened. Next, all semi-finished products are rolled one by one in wheat breadcrumbs.

Broccoli cutlets should be fried in a hot frying pan. A little oil is poured into it, and then some of the products are laid out. They should be fried on both sides until golden brown. As a rule, this does not take much time.

Serving

The finished lean broccoli dish should be served hot. As a rule, it is used as a full meal (that is, without a side dish). But if you think that such products are too dry, then you can serve them with some

Made with broccoli and cauliflower

If you are not a vegetarian and also do not adhere to Lent, then the products in question can be prepared using chicken breasts. This component will make lunch more satisfying.

So, to cook with broccoli and cauliflower, you need to purchase the following:

Preparation of minced meat

All are meat and prepared in a similar way. First you need to prepare the mixed minced meat. To do this, wash the broccoli thoroughly. At the same time, vegetables are cleaned of all unwanted elements.

After the mentioned products are prepared, they are placed in salted boiling water and cooked for 5-7 minutes. During this time, the ingredients should become completely soft.

As for chilled chicken breasts, they are also washed and all inedible veins are cut off. This product should not be pre-boiled.

It is also necessary to peel large onions separately.

After all components have been processed, they should be crushed. This is done using a meat grinder. Broccoli and cauliflower, as well as fresh chicken breasts and onions, are passed through this kitchen device.

Having carried out the described steps, fine salt and allspice are added to the crushed products.

To ensure that the cutlets are elastic and do not fall apart during heat treatment, a raw chicken egg must be added to the minced meat.

By intensively mixing the ingredients with your hands, you obtain a homogeneous and very aromatic mass.

We form products and subject them to heat treatment

The vegetables should be shaped exactly the same as in the first recipe.

As soon as all the semi-finished products are ready, they are immediately rolled in breadcrumbs. Next, the products are placed in a hot frying pan with oil and quickly fried on both sides. After the crust appears golden brown, move the cutlets onto a baking sheet, which is immediately placed in a preheated oven.

At 200 degrees, meat and vegetable products should be baked for 17-20 minutes. During this time they should be fully prepared.

Serving the dish to the table

Unlike previous Lenten cutlets, the chicken products in question can be presented to the table along with a side dish of mashed potatoes, boiled pasta or buckwheat porridge. You can also prepare some kind of sauce for the cutlets separately and sprinkle them with herbs.

As you may have noticed, there is nothing complicated in preparing the broccoli cutlets in question. To get a more original dish, you can add to the minced meat not only those ingredients listed above, but also, for example, fried mushrooms, fresh tomatoes, garlic, herbs, etc.

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Try to diversify your Lenten menu with these easy, and most importantly, quick-to-cook broccoli and cauliflower cutlets. Just boil the vegetables, grind them in a blender - and half the job is done! In addition, if your little gourmets don’t like broccoli and cauliflower, you can offer them cutlets that are so reminiscent of everyone’s favorite nuggets.

Author of the publication

Mother of Anisia and Yesenia. By education, she is a teacher of English and French, and by vocation, she is a fitness trainer, pastry chef, amateur cook, and food photographer. She believes that food can be not only healthy and tasty, but also incredibly photogenic.

• Recipe author: Maria Vsevolodova
• After cooking you will receive 15 pcs.
• Cooking time: 25 min

Ingredients

• 400 g cauliflower
• 150 g broccoli
• 175 g potatoes
• 70 g whole grain flour
• ground black pepper
• sea ​​salt
• olive oil

Cooking method

Prepare food: wash and separate broccoli and cauliflower into florets. If you do not have fresh inflorescences, you can use frozen ones, after defrosting and draining all the water. Wash, peel and coarsely chop the potatoes.

Pour water into a large saucepan, bring to a boil and add cauliflower. Cook for 8-10 minutes.

Then add broccoli and cook for another 5 minutes.

Add coarsely chopped potatoes to the cabbage and cook for another 2-3 minutes.

Remove the pan from the heat, drain the water and transfer the vegetables to a blender.

Grind everything to a relatively homogeneous mass, add whole grain flour or breadcrumbs, salt, pepper and beat the vegetables again.

Pour a little olive oil into a frying pan and heat it over medium heat. Form small cutlets from the resulting mixture and carefully place in the pan.

Fry the cutlets on each side for 3 minutes or until the cutlets are golden brown.

Place the cutlets on a plate and sprinkle with chopped herbs.

Broccoli cutlets ready! Bon appetit!