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Vegetable cutlets with green pea sauce
Cooking
Step 1
1. Wash the potatoes, boil in their skins, cool and peel. Grate on a coarse grater. Peel and chop the onion. Peel zucchini and carrots, grate and squeeze thoroughly. Add to the zucchini, carrots, onions and potatoes half the green peas and 1 tbsp. l. flour. Salt, pepper, mix. 2. Shape small cutlets from the resulting mass, roll each in the remaining flour. 3. Heat oil in a frying pan. Fry cutlets for 2 minutes. from each side. Cover and leave in a warm place. 4. Prepare the sauce. Grind the remaining peas in a blender, then rub through a fine sieve. 5. Transfer the pea puree to a saucepan. Pour in the cream, place over medium heat and bring to a boil. 6. Add nutmeg to the sauce, salt to taste. Cutlets, if necessary, warm up to the desired temperature. Serve with sauce.
Ingredients
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