Cauliflower cutlets with pomegranate sauce

Description

These vegetable cutlets diversify the Lenten table, and the sauce complements the dish very well.

Cooking

Step 1

Cauliflower cutlets with pomegranate sauce

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

Cauliflower cutlets with pomegranate sauce

Grind all vegetables with a blender or food processor. Salt, pepper, add flour, a little water. The mass should turn out cool.

Step 3

Cauliflower cutlets with pomegranate sauce

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!

Ingredients

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

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