cauliflower and broccoli cutlets
great cutlets for dinners and lunchboxes

- 4 cups of raw cauliflower (approx. half a forks);
- 4-6 inflorescences of broccoli (I had baked ones);
- 1 onion;
- half-bunch of parsley;
- half-bunch of cilantro;
- 3 eggs;
- 1/2 cup of almond flour;
- 4-6 cloves of garlic (depending on how much you like garlic);
- 1 teaspoon of cumin;
- 1 teaspoon of turmeric;
- 1 teaspoon of salt;
- 1 teaspoon of black pepper.

Mix all ingredients in a blender or food processor.

The dough should be thick enough not to expand on a pan but also not dry to ensure cutlets are juicy.

Important: if you pit less vegetables, add less eggs.
While making a dough heat up the oven to 200 С.
Oil parchment with olive oil and put to the tray.
Use tablespoon (or ice cream scoop) to put dough to the tray and bake for 20-30 minutes in the oven.
After 20 minutes turn the cutlets and bake for another 10-15 minutes.
Serve with salad and sauce.

As a sauce you may use yoghurt with dill, garlic and mint or any other sauce that you like.
For those who does not eat animal protein, eggs can be replaced with cashew nuts. Cashew nuts should be soaked overnight and then blended to the consistency of sour cream.

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