Cutlets with cabbage and tomato sauce

Cabbage cutlets with sauce In the continuation of the theme of vegetarian cutlets, I suggest preparing cabbage cutlets and Indian indian tomato sauce (in India sauce is called chutney). The recipe for cooking patties is very simple. Ingredients need the most usual, and the taste is not inferior to restaurant dishes. Cutlets include vegetable ingredients: cabbage, carrots and potatoes. Thanks to the cabbage, the patties are soft and the taste is gentle. Potatoes bring a note of airiness, and carrots give the cutlets an orange color and sweet taste. As for the sauce, it looks like ketchup, but it is much tastier and has a sharply sweet-spicy taste with spicy notes of cloves and ginger. Pungent chutney perfectly complements the delicate taste of cutlets, and its bright color fuels appetite and serves as a decoration for the table.

Cabbage cutlets with sauce In the continuation of the theme of vegetarian cutlets, I suggest preparing cabbage cutlets and Indian indian tomato sauce (in India sauce is called chutney). The recipe for cooking patties is very simple. Ingredients need the most usual, and the taste is not inferior to restaurant dishes. Cutlets include vegetable ingredients: cabbage, carrots and potatoes. Thanks to the cabbage, the patties are soft and the taste is gentle. Potatoes bring a note of airiness, and carrots give the cutlets an orange color and sweet taste. As for the sauce, it looks like ketchup, but it is much tastier and has a sharply sweet-spicy taste with spicy notes of cloves and ginger. Pungent chutney perfectly complements the delicate taste of cutlets, and its bright color fuels appetite and serves as a decoration for the table.

Ingredients:

• White cabbage 500 g
• Carrot 1 pc.
• Potatoes 2 pcs.
• Wheat flour 5 tbsp. l.
• Grilled oil 60 g
• Tomatoes 5 pcs.
• Oil melted 15 g
• Salt 1 tsp.
• Sugar 2 tsp.
• Black pepper powder 4 g
• Mustard 5 g
• Carnation 3 pcs.
• Asafoetida 2 g
• Turmeric 4 g
• Fresh ginger 10 g
• Bay leaf 2 pcs.

Instructions

• Step 1 To prepare the cutlets you need: wheat flour, carrots, cabbage, potatoes, vegetable or melted butter and salt.
• Step 2 Carrots, cabbage and potatoes grate on a large grater or chop in a blender.
• Step 3 Add the salt, stir and leave for 5-7 minutes for the vegetables to let the juice.
• Step 4 Add the flour to the state of sticky mass.
• Step 5 Then take a tablespoon and picking her vegetable forcemeat to sculpt the cutlets with wet hands. If desired, cutlets can be rolled in corn flour.
• Step 6 Put the frying pan on medium heat, add oil and warm well. Then put the cutlets in a frying pan, fry on both sides and cover for 2 minutes before cooking, so that the cutlets are fried inside.
• Step 7 Cutlets are ready. You can go to the preparation of the sauce.
• Step 8 To make the sauce you need: butter or vegetable, tomatoes or tomato paste, salt, sugar, black pepper, bay leaf, turmeric, cloves, asafoetida (can be replaced with garlic), mustard (can be dried), ginger (powder or fresh) .
• Step 9 Act quickly, so it is advisable to prepare all the ingredients in advance. Ginger grate on a small grater, grizzly chopped in a mortar, tomatoes grate on a large grater should be a glass of tomatoes. Next, heat the frying pan with butter and add bay leaf.
• Step 10 After 30 seconds add the cloves and ginger, fry for 15 seconds and add the remaining spices: turmeric, black pepper, asafoetida and mustard.
• Step 11 Then add a glass of rubbed tomatoes, salt, sugar and simmer for about 10 minutes. Stirring, bring to a boil. Boil on low heat for 10 minutes, stirring occasionally. Then get a bay leaf and sauce for cutlets ready.