Ground cutlets with veggies: A healthy twist on tradition

Ground cutlets are a classic of the cuisine that have won the hearts of generations. To enhance their flavor and nutritional value, I add vegetables to them. Even picky eaters don't refuse such cutlets.

This recipe for ground cutlets with vegetables is a great way to sneak more vegetables into the diet. This is especially valuable for children, who often reluctantly eat them and need special encouragement. Combining ground meat with zucchini and carrots makes the cutlets tasty and full of vitamins, minerals, and fiber.

They are juicy, tender, and fluffy. You can serve them traditionally with potatoes and coleslaw or add them to a bun and serve them as homemade burgers.

These cutlets can be prepared in advance or made in a larger batch and frozen, making them perfect for a quick and healthy dinner. Just take them out later, and you have a restaurant-quality dinner ready.

Ingredients:                    

• 1 onion
• 2 carrots
• 1 medium zucchini
• 5 tablespoons olive oil
• 14 ounces ground turkey breast
• 1 egg
• 1 tablespoon sweet paprika
• 1 teaspoon cumin
• 2 cloves garlic
• 1 tablespoon salt
• 1/2 teaspoon pepper

Instructions:

Step 1. Finely dice the onion, peel and grate the carrots on the large holes of a grater along with the zucchini.

Step 2. Heat the oil in a pan and add the onion. When it becomes translucent, add the remaining vegetables and sauté everything.

Step 3. Transfer the ground meat to a bowl and add the sautéed vegetables. Crack in the egg, add pressed garlic, cumin, sweet paprika, and salt and pepper. Mix the mass and form cutlets out of it. Place them on a baking sheet lined with parchment paper and drizzle with olive oil.

Step 4. Preheat the oven to 350°F and bake for about 20 minutes. Serve with your favorite sides. Enjoy!