Recipe vegetarian cutlets with broccoli and spinach

Cutlet with broccoli and spinach - a simple and healthy dish for those who want to add variety to your menu. Tastier they are in the company of a light yogurt sauce with mint and lemon zest.

Ingredients

For the meatballs:

• 400 g of fresh spinach;
• ½ medium head of cabbage broccoli;
• 3 eggs;
• 1 cup bread crumbs;
• ¼ cup flour;
• ½ teaspoon of dried garlic;
• salt and pepper - to taste.

For the sauce:

• ½ cup thick low-fat yogurt or sour cream;
• 1 teaspoon lemon rind;
• 2 teaspoons crushed mint leaves;
• salt and pepper - to taste.

preparation

If you do not have a blender, the most troublesome step is the cutting of broccoli and spinach.

Separate the broccoli florets from the stalks with fresh cobs and try as much as possible to crush. Finely chop leaves of fresh spinach.

Combine with remaining ingredients for vegetable cutlets and mix until you get a paste. Mash mixture hands to make sure that it does not remain large pieces.

Sformuyte 10-12 patties of equal size and roll each into a small number of lightly salted flour.

Fry patties in a small amount of vegetable oil over medium heat for 2-3 minutes on each side.

When the burgers are ready, connect all the ingredients for the lemon-mint sauce and serve with ready-made meals.

Useful green chops can be refrigerated up to 5 days.