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Grate the zucchini and place it in a large bowl. Add a pinch of salt and let it rest for 15 minutes to release excess moisture.
Grate the carrot and potatoes. Squeeze out the juice from all grated vegetables to remove as much moisture as possible.
Chop the spring onion and add it to the bowl with the grated vegetables.
Mix the Ingredients:
Grate the cheese and add it to the bowl.
Add 3 eggs to the vegetable mixture.
Season with salt and black pepper to taste.
Add 4 tablespoons of semolina and mix everything well. Let the mixture rest for 15 minutes to allow the semolina to absorb the moisture.
Shape and Cook the Cutlets:
Shape the mixture into small cutlets.
Heat vegetable oil in a frying pan over low heat. Fry the cutlets under a lid for 8-10 minutes on each side, until golden brown.
Remove the cooked cutlets and fry the second batch.
Serving Suggestions: Serve these vegetable cutlets with a side of yogurt or sour cream and a fresh salad. They also pair well with rice or quinoa for a complete meal.
Cooking Tips:
Make sure to squeeze out as much juice as possible from the vegetables to ensure the cutlets hold their shape.
You can add your favorite herbs and spices to the mixture for extra flavor.
If you prefer, you can bake the cutlets in the oven at 180°C (350°F) for about 25-30 minutes, turning halfway through.
Nutritional Benefits:
High in vitamins and fiber from the vegetables.
Provides protein from the eggs and cheese.
Contains healthy fats from the vegetable oil.
Dietary Information:
This recipe is vegetarian.
For a gluten-free version, you can substitute semolina with a gluten-free flour or almond meal.
Storage:
Store any leftover cutlets in an airtight container in the refrigerator for up to 2 days.
Reheat in a frying pan or oven until warmed through.
Why You’ll Love This Recipe:
Quick and easy to prepare.
Versatile and can be customized with different vegetables and spices.
Perfect for a healthy meal or snack.
Delicious and satisfying, loved by both kids and adults.