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Bulgarian cutlets
1 serving
make a cutlet mass from lamb meat, add grated potatoes, finely chopped capsicum, parsley greens, fresh tomatoes (peeled from the skin and seeds). then add the salt, black ground pepper and eggs. after thorough kneading, cut the mass into cutlets, which are baked in flour, soaked in an egg and fried. Serve a side dish of fried potatoes, stewed carrots, green peas and green salad to the cutlets.
make a cutlet mass from lamb meat, add grated potatoes, finely chopped capsicum, parsley greens, fresh tomatoes (peeled from the skin and seeds). then add the salt, black ground pepper and eggs. after thorough kneading, cut the mass into cutlets, which are baked in flour, soaked in an egg and fried. Serve a side dish of fried potatoes, stewed carrots, green peas and green salad to the cutlets.
lamb - 103 g, green pepper - 20 g, parsley greens - 5 g, flour - 10 g, carrots - 20 g, green peas - 30 g, tomatoes - 15 g, salt - 2 g, ground black pepper - 0.02 g, eggs - 0.16 pcs., fat - 10 g, potatoes - 195 g, green salad - 25 g
