Grandma’s meatless cutlets are a tasty vegetarian alternative to the classic recipe. These delicious, crispy vegetable cutlets made with zucchini and potatoes are perfect for those looking for a healthy and flavorful dish!
Ingredients (for about 8-10 cutlets)
- 2 medium zucchini
- 2 medium potatoes
- 100 g breadcrumbs (plus extra for breading)
- 50 g grated Parmesan cheese (optional for vegetarian version)
- 1 egg (or 2 tablespoons chickpea flour for vegan version)
- Salt and pepper to taste
- Olive oil (or seed oil) for frying
- Fresh chopped parsley (optional, for extra aroma)
Preparation: How to Make Grandma’s Meatless Cutlets
- Prepare the vegetables: Boil the potatoes in salted water until soft. Drain and mash them with a fork. Meanwhile, finely grate the zucchini and squeeze them well to remove excess water.
- Mix the ingredients: In a large bowl, combine the mashed potatoes and grated zucchini. Add the breadcrumbs, grated Parmesan (if using), the egg (or chickpea flour for vegan), and chopped parsley. Mix everything thoroughly until you get a homogeneous mixture. Season with salt and pepper to taste.
- Shape the cutlets: Take small portions of the mixture with your hands and form them into cutlets. Coat them in breadcrumbs for a perfect crispy crust.
- Cook the cutlets: Heat oil in a pan and fry the cutlets until golden brown on both sides. For a lighter version, bake them in the oven at 180°C for about 20 minutes, brushing with a little olive oil and turning them halfway through cooking.
Why Choose Grandma’s Meatless Cutlets?
This meat-free version of classic cutlets is an excellent alternative for those who want to reduce meat consumption without giving up a crispy and tasty dish. They are perfect for a light dinner, quick lunch, or as a tasty appetizer. Thanks to the potatoes and zucchini, they are rich in vitamins, fiber, and minerals.
These vegetable cutlets have a soft interior and a wonderfully crispy exterior — a dish the whole family will love!
Enjoy your meal!
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