Cutlets from cauliflower with pomegranate sauce



Cauliflower (fresh or frozen) 400 g
Bulgarian pepper 1 pc.
Carrot 1 pc.
Dill few sprigs
Garlic cloves 2
Onion 1 pc.
Flour 3 tbsp. l.
Vegetable oil 3 tbsp. l.
Pomegranate juice 1 cup
Corn starch 1 tbsp. l.
Salt to taste

Cooking method:

Cauliflower boil in salted water until half cooked for 5-6 minutes. Drain and cool.
Slice the onion, grate the carrots on a coarse grater, peppers cut into cubes and chop the garlic.
Fry the onion in vegetable oil until light golden brown, add the garlic and then the carrots and bell pepper. Cook on low heat for 5-7 minutes, at the end add the chopped dill.
All vegetables chop using a meat grinder or a combine, add salt, pepper, 3 tablespoons. l. flour, 50 ml of water and mix well the resulting mince.
On a board or table sprinkle mound of flour, form patties, crumble them in flour and fry in butter on both sides. Then place on a paper towel to soak up excess oil.
Prepare pomegranate sauce: in pomegranate juice, add the cornstarch in a saucepan simmer for 5-10 minutes, until thick. Cool.
Cutlets serve hot, with pomegranate sauce.

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