Cauliflower cutlets with pomegranate sauce
These vegetable cutlets diversify the Lenten table, and the sauce complements the dish very well.
Ingredients
Servings 4- cauliflower - 400 g
- Bulgarian pepper - 1 pc.
- carrots - 1 pc.
- dill - a few sprigs
- garlic - 2 teeth
- onion - 1 pc.
- salt pepper
- narsharab for filing
- olive oil
- flour - 3 tbsp. l.
- breadcrumbs
Cooking
Step 1
Boil cauliflower until half cooked, cool. Finely chop the onion, grate the carrots, chop the pepper into cubes, chop the garlic. Fry onion, garlic in oil. Add carrots and peppers. Cook over low heat for 5-7 minutes. At the end, add finely chopped dill.
Step 2
Grind all vegetables with a blender or food processor. Salt, pepper, add flour, a little water. The mass should turn out cool.
Step 3
Moisten your hands with water and form cutlets, roll in breadcrumbs and fry until golden brown on both sides. Place on paper towel to drain excess fat. Serve with narsharab sauce. Enjoy your meal!