Poles limit meat consumption. Some do it for health reasons (desire to reduce cholesterol or weight) or ideological (vegetarians, vegans, believer), and others – economic (expensive). More and more often they also appear on the plates next to pork chops or ground Vegetable chops.
Those made of a mixture of cauliflower, spinach, fresh herbs and nuts are extremely healthy. The composition includes vitamins A, C, K and those from group B, dietary fiber, magnesium, iron, unsaturated fatty acids, as well as antioxidants. Eaten will often improve digestion, support the immune and cardiovascular systems, protect against anemia and improve cognitive functions (concentration and memory).
Ingredients:
- medium cauliflower (approx. 800 g),
- 100 g of fresh or frozen spinach,
- 2 eggs,
- 1/2 onion,
- clove of garlic,
- 2 tablespoons of wheat flour or breadcrumbs,
- 2 tablespoons of chopped walnuts,
- 2 tablespoons of chopped fresh herbs (e.g. parsley, dill, basil),
- salt and pepper to taste,
- Vegetable oil for frying.
Method of performance:
Divide the cauliflower into roses and cook in salted water for 5-7 minutes until soft. Strain and dry thoroughly, then chop or crush finely.
If you use fresh spinach, fry it in a pan until it reduces volume. If you use frozen, thaw and squeeze excess water. Heat a little oil in a frying pan and fry chopped onions and garlic.
In a large bowl, combine chopped cauliflower, prepared spinach, vitrified onion with garlic, eggs, flour or breadcrumbs, chopped nuts and herbs. Season with salt and pepper. Mix thoroughly until the mass is uniform.
Form small chops from the mass. If the mass is too loose, add more flour or breadcrumbs. Heat the oil in a frying pan and fry the cutlets on both sides until golden brown, after about 4-5 minutes on each side.
Source: NowowoPuje.pl
