Introduction
Zucchini and Oatmeal Cutlets are a healthy and hearty vegetarian option that combine the freshness of vegetables with the satisfying texture of oats and cheese. These cutlets are crispy on the outside, tender on the inside, and perfect for light lunches, snacks, or a meatless dinner.
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Origin and Cultural Significance
Vegetable cutlets are popular in many cuisines, from Eastern European patties to South Asian “veg cutlets.” This version, incorporating zucchini and oats, reflects modern tastes for nutrient-rich, fiber-packed ingredients. The use of Suluguni cheese, a brined Georgian cheese known for its tangy, elastic texture, adds a unique cultural twist and elevates the cutlets with a salty, creamy touch.
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Ingredients Quantity
Main Ingredients:
1 medium zucchini (grated)
2 medium potatoes (boiled and mashed)
1 medium carrot (grated)
100 g Suluguni cheese (grated)
2 eggs
3–4 tablespoons of oatmeal (rolled or quick oats)
Chives (finely chopped, about 2 tablespoons)
Salt (to taste)
Black pepper (to taste)
Oil (for pan-frying)
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Optional Additions
A pinch of paprika or chili flakes for heat
Garlic or onion powder for added depth
Fresh herbs like parsley, dill, or cilantro
Breadcrumbs for extra crunch
Yogurt dip or sour cream as a side
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Tips for Success
Squeeze out excess moisture from grated zucchini to prevent soggy cutlets.
Use cold mashed potatoes for better binding.
Let the mixture rest for 10–15 minutes to allow oats to absorb moisture.
Test-fry one cutlet first to check seasoning and texture.
Use non-stick or cast iron pans to prevent sticking and ensure even browning.
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Instructions
1. Prepare the Vegetables:
Grate zucchini and carrot; squeeze excess water from the zucchini.
Boil, peel, and mash the potatoes.
Grate the Suluguni cheese.
2. Mix the Cutlet Base:
In a large bowl, combine zucchini, carrot, potatoes, cheese, chives, salt, pepper, and eggs.
Add oatmeal gradually until the mixture holds together.
3. Shape the Cutlets:
Form the mixture into small patties with your hands.
If the mixture is too wet, add more oats or a tablespoon of breadcrumbs.
4. Cook the Cutlets:
Heat a little oil in a pan over medium heat.
Pan-fry the cutlets for about 3–4 minutes on each side, or until golden brown and cooked through.
Drain on paper towels.
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Description
These cutlets are soft and flavorful on the inside with a lightly crisped exterior. The zucchini provides moisture, the potatoes offer body, oats add fiber, and the Suluguni cheese melts beautifully for a creamy, savory bite. Each cutlet bursts with subtle spices and fresh herb aroma.
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Nutritional Information (Approx. per cutlet)
Calories: 120
Total Fat: 6g
Saturated Fat: 2g
Carbohydrates: 12g
Fiber: 2g
Protein: 5g
Sodium: 150mg
(Values may vary based on cooking oil and optional ingredients.)
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Conclusion
Zucchini and Oatmeal Cutlets are a delicious way to enjoy vegetables in a comforting form. They’re easy to prepare, customizable, and perfect for all ages. Ideal for vegetarians and those looking for a lighter meal without compromising flavor.
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Recommendation
Serve with a side salad, warm grains like quinoa or couscous, or a dip like tzatziki or garlic yogurt. These cutlets are also great for meal prep and make excellent lunchbox options.
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Embracing Healthful Indulgence
This recipe already leans healthful, but you can bake or air-fry the cutlets to cut back on oil. Swap Suluguni for low-fat cheese or nutritional yeast for a dairy-free version. With whole veggies, oats, and herbs, you’re indulging in a meal that’s both wholesome and satisfying.