Here’s your full structured recipe write-up for Zucchini and Oatmeal Cutlets:
Introduction
Zucchini and oatmeal cutlets are a wholesome and flavorful dish that combines fresh vegetables, oats, and herbs into golden, crispy patties.
They’re light yet satisfying, perfect as a vegetarian main course, a side dish, or even a healthy snack option.
Packed with nutrition and easy to prepare, these cutlets are a delicious way to enjoy seasonal vegetables in a comforting form.
Ingredients
1 zucchini (350 g), grated
2 eggs
100 g cheese, grated
1 potato, grated
1 carrot, grated
1 clove of garlic, minced
4 tablespoons oatmeal
2 tablespoons flour
1 teaspoon Herbes de Provence
Salt, to taste
Black pepper, to taste
Paprika, to taste
Instructions
Grate the zucchini, potato, and carrot, then squeeze out excess moisture with a clean towel or cheesecloth.
Place the vegetables in a mixing bowl and add eggs, grated cheese, minced garlic, oatmeal, flour, and seasonings. Mix until the ingredients form a thick batter-like consistency.
Heat a non-stick skillet with a light drizzle of oil over medium heat. Scoop small portions of the mixture, shape into patties, and place them on the skillet.
Cook for a few minutes on each side until golden brown and firm. Transfer to a plate lined with paper towels to remove any excess oil. Serve warm with a dip of your choice.
How to Make
The secret to perfect zucchini and oatmeal cutlets lies in removing as much water as possible from the vegetables to prevent soggy patties.
The oats help bind the mixture, while cheese adds flavor and richness.
Lightly flouring your hands before shaping the cutlets makes it easier to form uniform patties. Pan-frying gives them a crispy outside while keeping the inside tender and flavorful.
Variations
For added protein, you can mix in cooked lentils, chickpeas, or mashed beans. Try swapping the cheese for feta or parmesan for a different flavor profile.
Fresh herbs like parsley, dill, or cilantro can be used instead of Herbes de Provence. If you prefer a healthier version, bake the cutlets in the oven instead of frying them.
Tips
Make sure the skillet is preheated before adding the cutlets to ensure a crisp golden crust. Avoid flipping too soon; let them set on one side before turning.
If the mixture feels too wet, add a little extra oatmeal or flour until it holds together. Serve with yogurt sauce, sour cream, or spicy ketchup for a tasty finishing touch.
Conclusion
Zucchini and oatmeal cutlets are a versatile, healthy, and delicious dish that’s easy to make and perfect for any meal of the day.
Would you like me to also create a baked version option inside the instructions, so readers can choose between frying and baking?