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Beetroot cutlets

Cooking recipes / Second-course recipes / Cutlets / Vegetable cutlets

1 serving

Peel the beets cooked in the skin, cut into strips, add the broth, margarine and warm up. Pour in semolina and then cook, as well as carrot cutlets.

beets - 140 g, margarine - 10 g, semolina - 15 g, broth - 50 g, cottage cheese - 30 g, eggs - 0.1 pcs., ground crumbs - 12 g, fat - 10 g, sauce - 75 g, or sour cream - 20 g