Cutlet Stuffed with Rice and Pumpkin

Recipe from Kate Logan

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Cooking time: 1 hour

Servings 8

Appetizing cutlet stuffed with minced chicken made of pumpkin with the addition of semolina and milk. Pumpkin is pre-chopped and stewed for vegetable dough, and chicken mince is fried with onions. The cutlet is formed from almost entirely ready components and fried until pleasantly golden and appetizing. Breakfast or dinner is prepared using simple and available ingredients.

Pumpkin

24 oz.
Ground chicken

2,4 lbs.
Bulb onion

8 pcs.
Semolina

16 oz.
Breadcrumbs

24 oz.
Eggs

8 pcs.
Milk

24 fl.oz.
Vegetable oil

8 tbsp.
Bread flour

24 oz.
Spices

to taste
Salt and black pepper

to taste

Calories

233 kcal
Protein

12 g
Fat

34 g
Carbohydrates

24 g

Heat the vegetable oil in a frying pan. Wash, cut 1 half of a pumpkin, peel it and chop into strips. Put the pumpkin into the pan and stew over low heat under a lid for about 10 minutes. Add milk and semolina to the pan. Add salt to taste. Cook for about 7 minutes over a low heat, stirring. Let it cool.
Meanwhile, peel the onion, cut into small cubes. In a separate pan, heat vegetable oil (1 tbsp), fry the onion for 3 minutes. Add minced meat, seasoning for chicken, salt and pepper to taste. Cook for about 10 minutes, breaking up the minced meat lumps.
In a large mixing bowl, combine the pumpkin mixture and the eggs. Stir and form the pumpkin dough into flapjacks.
Lay the stuffing of minced chicken on top. With wet hands we form the cutlets.
Roll the cutlets in breadcrumbs and give them a flattened shape. Heat the remaining vegetable oil in a clean frying pan, then add the cutlets and cook for 5 minutes on each side over low heat.
Done!

Serve hot with sour cream or sauce.
Ground chicken can be replaced with ham.
If you do not have semolina flour, you can replace it with breadcrumbs or flour.