Juicy vegetable cutlets

One delicious vegetable cutlet makes a great addition to any evening or lunch meal. Whether it’s a fresh salad, steamed veggies or even a healthy burger! They go with everything and are so delicious! In addition to tasting good and offering endless combinations, the vitamin-rich vegetables in these cutlets also provide our bodies with all the goodness and benefits. Carrots, for example, are an excellent source of quick glucose for the liver; courgettes have a soothing effect on the gut, keeping bad bacteria at bay; and the essential amino acids in potatoes help to inhibit various viruses. You get a pretty powerful combo, don’t you? 😉 That’s why it’s definitely worth trying out these juicy vegetable cutlets for yourself!

Quantity: for one

Preparation time: 1,5 hours
Severity: light
It will take:

• 2 large or 4 small potatoes
• 2 smaller or 1 larger carrot
• 1 small zucchini (about 2 larger handfuls, grated)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika powder
• 1 tsp dried oregano
• salt and pepper to taste

How to do it?

Wash the vegetables and peel the carrots and potatoes. Steam or boil the potatoes and leek until soft and leave to cool. Grate the zucchini on a coarse grater and squeeze the water out of it (as much as you can and the more the better!) and place in a bowl. When the carrots and potatoes are cool enough to handle, grate them coarsely and add to the courgette. Season the mixture with onion and garlic powder and ground paprika, adding a little salt and pepper to taste. Mix (using your hands is best) until you get an even and well held texture. Then form the mixture into cutlets of any shape you like and place on a baking tray lined with baking paper. Try to leave a little space between each cutlet to give them room to cook. Then place the cutlets in the oven and bake for 45-60 minutes at 180 degrees. Allow the cutlets to cool properly before eating, then serve and enjoy with any accompaniments.