It’s perfect: Veg Cutlet Recipe with Pumpkin and Potato

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  • 4Servings
  • 30 mPrep Time
  • 30 mCook Time
  • 60 mReady In
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Want to cook something easy and healthy? We offer a veg cutlet recipe with pumpkin and potatoes. They are good with sour cream or homemade cream, as an addition to any side dish.

Pumpkin makes the dish juicy, bright and healthy. And potatoes are hearty. So that the blanks do not “spread” during heat treatment, the minced vegetable should be thoroughly squeezed out, removing excess moisture.

If necessary, you can enrich the taste of the dish with any seasoning or spice. Pieces of green onions, a pinch of coriander, cilantro sprigs and even finely chopped ginger go well with pumpkin. By the way, breadcrumbs can be easily replaced with any bran (flaxseed, oatmeal, rye). It will be even spicier and more useful.

Using any available additives, you can get a savory and delicious dish that will appeal to all household members and surprise guests. It will appeal to both vegans and those who prefer to eat meat dishes.


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Step by step method

  • Step 1

    Using a grater or food processor, grind the pumpkin pulp until smooth.

  • Step 2

    We put potatoes prepared in the same way.

  • Step 3

    The next step is to add chopped onions.

  • Step 4

    Salt to taste, lightly squeeze the mass with your hands to remove excess juice.

  • Step 5

    Add the recommended amount of flour.

  • Step 6

    Having combined all the products, we form cutlets and cover each with a handful of crackers or bran (from 2 sides).

  • Step 7

    We spread the pumpkin billet in a saucepan, cook on each side until a creamy shade appears.

  • Step 8

    We immediately transfer the products to the mold and send them to the oven (180 degrees).

  • Step 9

    After 20-30 minutes, serve pumpkin cutlets with any side dish or salad.

Tips & variations

  • Pumpkin for this recipe is suitable raw, baked or frozen. The last option is a great solution for cooking in winter.

  • If the pumpkin has not been heat treated before grinding, then the resulting puree will release a lot of juice. To make the mass dense, it is well squeezed.

  • So that the cutlets do not fall apart, eggs must be added to the minced vegetable.

  • You can add some semolina. It helps the cutlet mass to become more dense and easy to mold.

  • After semolina has been added, it is necessary to give the mass half an hour for the cereal to swell.

  • For breading, crackers of strictly fine grinding are used. Large ones should be additionally chopped in a blender to the desired state.

  • To prevent the cutlets from sticking during frying, the pan and oil must be very hot.

One Comment

  • Alexandra

    A great option for breakfast, better, of course, a weekend), because on working days this recipe requires too much time. And it turns out very useful. We most often eat with sour cream, a delicate taste.

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