Steamed chicken and pumpkin cutlets in a slow cooker. Steam cutlets in a slow cooker Steamed pumpkin cutlets recipe
For the recipe for making cutlets with photos, see below.
Unusually tender and tasty cutlets are obtained chicken with pumpkin. Steaming makes them dietary and low-calorie. At the same time, the taste of the cutlets does not suffer at all. Dietary does not mean bland and tasteless. These chicken and pumpkin cutlets are proof of that! To prepare steamed cutlets, you can use a double boiler or a multicooker with a “steamer” mode.
I saw the recipe for these cutlets in one of the culinary magazines and immediately wanted to try what they taste like. I tried them and fell in love with them, so I recommend them to everyone! Steamed chicken-pumpkin cutlets can be given to children, as well as those who are losing weight and following a gentle diet due to illness.
Recipe for steamed chicken and pumpkin cutlets
To prepare we will need:
- half a kilo of chicken fillet;
- ¼ medium pumpkin;
- a couple of slices of bread;
- 1/3 cup milk;
- 1 egg;
- 1 onion;
- salt to taste
Pour milk over the bread crumb for a few minutes. Pass the chicken fillet through a meat grinder. Peel the pumpkin from seeds and peel, cut into pieces. Cut the onion into cubes. Also grind the pumpkin in a meat grinder. Add soaked bread, chopped onion and rolled pumpkin to the minced chicken. Knead the minced meat thoroughly with your hands, stir in the egg and add salt. Knead the cutlet mince for about 15 minutes.
Pour water into the steamer (if you have a multicooker, also pour water and select the “Steam” mode). With slightly damp hands, form small cutlets and place them in a double boiler (multi-cooker). Steamed chicken and pumpkin cutlets cook quite quickly, about 25 minutes in a steamer. Ready steam cutlets Serve warm with your favorite side dish. Steamed rice or stewed vegetables go well here.
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What don’t our housewives use to make cutlets?
From pumpkin? Yes, to your health! Eat, dear guests, the cutlets are juicy, unlike meat ones, healthy, easy on the stomach. Or you can add a little minced meat - then they will also become filling and taste delicious.
Steamed pumpkin cutlets are a treasure trove for people on a diet. They, in addition to other dietary foods, give the body all imaginable vitamins and saturate the body with fiber.
Pumpkin cutlets - general cooking principles
Minced vegetables for cutlets are prepared from grated pumpkin. Use raw or baked vegetable pulp. It is often stewed after grinding in pumpkin or refined sunflower oil.
Pumpkin cutlets are fried in a thin layer of butter or sunflower oil in a frying pan, baked in the oven and even steamed.
As a rule, not only pumpkin pulp is used in such vegetable cutlets. To improve and diversify the taste of the dish, softened oatmeal, cottage cheese, semolina, raw or fried minced meat, and boiled poultry can be added to pumpkin mince.
The main binding component of any minced vegetable is eggs. They are added raw and mixed thoroughly with the other ingredients.
Pumpkin cutlets are served hot as an independent dish. Cooked with meat, they are in perfect harmony with any side dish.
Juicy pumpkin cutlets with semolina
Ingredients:
Half a kilo of ripe pumpkin;
100 ml low-fat liquid cream;
Three eggs;
Dry, unexpired semolina – 100 g;
Refined sugar, sand - 1 tbsp. l.;
For breading, coarsely ground white crackers.
Cooking method:
1. Remove the seeds from the pumpkin and separate the orange flesh from the skin. Do not leave a greenish layer; it tastes like grass.
2. Grate the orange dense pulp with a coarse grater and carefully squeeze out the juice.
3. Place the chopped vegetable pulp in a well-heated frying pan, pour in the cream and simmer.
4. After about five minutes, add semolina, sweeten and add a little salt. Stir immediately and continue to simmer until tender for about a quarter of an hour, cool.
5. Add the yolks to the cooled pumpkin mixture and knead well.
6. In one bowl, beat the whites, pour coarsely ground white crackers into another, heat a small amount of vegetable oil in a frying pan with a thick bottom. Form small, oval-shaped cutlets from the vegetable mass and fry them on both sides, first dipping them into the beaten egg white and then rolling them in breadcrumbs.
A simple recipe for pumpkin cutlets with oatmeal
Ingredients:
A full glass of Hercules oatmeal;
Small potato tuber;
Head of bitter onion;
Large clove of garlic;
Breadcrumbs can be replaced with flour;
Favorite spices;
Vegetable, well-refined oil.
Cooking method:
1. Pour hot water over oatmeal so that it only slightly covers them, and let stand for 10 minutes.
2. Grate the pumpkin pulp, peeled potatoes and garlic into a wide bowl through a fine grater, and onion through a coarse grater. Add salt, add spices, stir thoroughly and be sure to drain the juice.
3. Squeeze the swollen oatmeal well and mix with the vegetable mixture. If the cutlet mixture turns out to be runny, add more soaked flakes.
4. With hands moistened with water, form cutlets, roll each in breadcrumbs and fry over moderate heat in heated oil until golden brown.
Delicious pumpkin cutlets with cottage cheese
Ingredients:
150 gr. fat homemade cottage cheese;
250 gr. peeled pumpkin;
One egg;
50 gr. sugar;
Three spoons of dry semolina;
Ground cinnamon;
Wheat flour;
Butter.
Cooking method:
1. Grate the pumpkin with the finest grater to make a paste.
2. Grind the cottage cheese on a thin sieve and mix it with the chopped vegetables.
3. Add semolina and cinnamon mixed with sugar. Pour in the egg, add salt and, after stirring thoroughly, set aside for 20 minutes so that the semolina swells well.
4. After wetting your hands with water, form small, elongated cutlets and roll them well in flour.
5. Place the pieces in melted butter heated over medium heat and fry, turning on both sides.
6. Place the fried pumpkin cutlets in a small container and cook until cooked for three minutes in the microwave. You can heat the products over low heat under a lid in a frying pan.
Pumpkin cutlets stuffed with minced meat
Ingredients:
Half a glass of semolina;
A full glass of milk;
Head of bitter onion;
One glass of milk;
Two eggs;
700 gr. pumpkin pulp;
Breadcrumbs;
Refined vegetable oil;
Mixed minced meat – 200 gr.
Cooking method:
1. After peeling and seeds from the pumpkin pulp, grate it on a medium grater.
2. Heat a couple of tablespoons of refined oil in a frying pan and place the vegetable mass into it.
3. As soon as the vegetable straws become soft and turn into porridge, pour milk into it, lightly salt it and turn up the heat.
4. Continuously stirring the boiling mixture, add semolina into it in a thin stream. As soon as it thickens, immediately remove from heat and cool well.
5. Pour a few tablespoons of oil into a clean frying pan and add the chopped onion. Over low heat, bring the onion pieces to transparency and add the minced meat to it.
6. Constantly stirring and crushing the lumpy meat with a fork, fry until fully cooked, cool.
7. Break the eggs into the cooled pumpkin, add a little salt and knead well.
8. Using a spoon, place the pumpkin mass in your palm, form it into a flat cake, put a little cooled minced meat in the center and cover it with the pumpkin, again prying it with a spoon. Roll the resulting cutlet in breadcrumbs.
9. When all the cutlets are formed, fry them in oil on both sides without covering the pan with a lid.
Steamed pumpkin cutlets with chicken
Ingredients:
A kilogram of mature, short-stored pumpkin;
600 gr. white chicken meat;
Large onion;
50 gr. fresh spinach;
Spices and salt to taste;
Two eggs;
100 ml liquid cream.
Cooking method:
1. Rinse the unfrozen chicken well and boil in slightly salted water until cooked. Without removing from the broth, cool the meat.
2. Wash the pumpkin peel thoroughly, select the seeds and cut it into large pieces, place it on a baking sheet and bake, but not for long. As soon as the pulp becomes soft, remove immediately.
3. Disassemble the boiled, cooled chicken into fibers. Remove the peel from the cooled pumpkin pieces and grate into fine shavings. Chop the onion in the same way.
4. Cut the spinach into thin strips and lightly simmer it in a dry frying pan. Do not keep it on the fire for a long time; as soon as it becomes soft and settles, remove it immediately.
5. Add grated vegetables and cooled spinach to the boiled fillet. Break the eggs, add a little salt, season with your favorite spices, and mix.
6. Form small balls from the resulting cutlet mass and lightly press them with your palm.
7. These cutlets are steamed in a regular steamer for 40 minutes.
Pumpkin cutlets with minced chicken and pumpkin sauce (in the oven)
Ingredients:
Half a kilo of minced chicken;
Two small onions;
A teaspoon of mild but aromatic mustard;
300 gr. peeled pumpkin;
Two tablespoons of sour cream;
Pumpkin oil – 2 tbsp. l.;
75 gr. heavy cream or 50 gr. oils;
White breadcrumbs.
For the sauce:
Peeled pumpkin pulp – 150 g;
Five tablespoons of the fattest (at least 25%) sour cream;
30 ml pumpkin oil;
Mild mustard – 1 tsp;
A small bunch of dill.
Cooking method:
1. Grate the pumpkin pulp prepared for the cutlets into fine shavings.
2. In heated pumpkin oil, sauté the onion, chopped with a knife, until light golden brown.
3. Mash the minced chicken well. Add chopped pumpkin, sautéed cooled onions, and sour cream. Lightly add salt, press the garlic in a press, add a little pepper and knead the mass well. Form it into small cutlets.
4. Roll the prepared semi-finished products in breading on all sides and place in a roasting pan lined with oiled parchment.
5. Place the baking sheet with the semi-finished products in the oven at exactly 200 degrees and bake the pumpkin cutlets for a quarter of an hour.
6. Take out the baking sheet. Quickly place a small piece of butter on each cutlet and return to the oven for another quarter of an hour.
7. Grate the prepared pumpkin for the sauce with a coarse grater and fry in pumpkin oil for about five minutes. Then blend with a blender to obtain a paste-like mass and mix with sour cream.
8. Add hot sauce, a little ground pepper, mustard and beat well. Add finely chopped dill and stir.
9. These pumpkin cutlets can be served with any side dish. The sauce is poured over cutlets laid out on plates or served separately.
Pumpkin cutlets - cooking tricks and useful tips
Pumpkin pulp that has not undergone heat treatment releases a lot of juice after grinding. To prevent minced vegetables from turning out liquid, you need to drain it well and lightly squeeze the chopped pulp.
If, despite all your efforts, the pumpkin cutlet mixture turns out to be runny, “dry” it by adding flour or semolina. When adding semolina, let the minced meat stand for a while so that its grains absorb the juice well and swell, otherwise they will then crunch unpleasantly on your teeth.
It is advisable to bread the tender pumpkin cutlets in finely ground white breadcrumbs. If you purchased large ones, sift them through a thin metal sieve or use flour or semolina for breading.
When frying in a frying pan, first heat the oil well and only then lower the semi-finished products into it. Unheated fat will quickly be absorbed into the breading and the products will stick. It is also recommended to grease the baking tray and grid for steaming well with vegetable oil.
Cut the chicken fillet into small pieces. Peel the pumpkin, remove the internal fibers with seeds and cut the pumpkin pulp into pieces. Fill the pieces of wheat bread with milk. We pass chicken fillet, pumpkin, and soaked bread through a meat grinder. Add onions, fried until transparent in refined sunflower oil, to the minced meat. Chicken egg 1 pc. Beat an egg into the minced meat for chicken and pumpkin cutlets. Also add salt to the minced meat. Mix the minced meat. Add chopped parsley. Mix the minced meat for steam cutlets again until smooth. From the prepared minced meat we form small round flattened cutlets. There are 12 pieces in total. Pour water into the multicooker bowl, place the tray for steaming, place the cutlets in the tray, leaving gaps between them. Close the lid of the multicooker and use the “Steam” mode to cook the first portion of cutlets for 20 minutes. Transfer the finished chicken cutlets with pumpkin to a dish and cook the next portion, in the same mode and for the same amount of time. We serve steamed chicken cutlets with pumpkin hot or warm; as a side dish you can offer a salad of fresh vegetables, rice, and potatoes.
Bon appetit!
If you are a lover of appetizing and healthy dishes, then we present to your attention recipes for pumpkin cutlets that will surely pleasantly surprise you and your household, they are made quickly, and in the end everything turns out incredibly tasty!
Pumpkin cutlets with semolina and milk
Ingredients:
Pumpkin – 1 kg;
Semolina – 100 g;
Eggs – 2 pieces;
Milk – 100 g;
Salt – 0.5 teaspoon;
Sugar – 3 tablespoons;
Allspice - to taste;
Greenery;
Vegetable oil;
Breadcrumbs for breading.
Cooking pumpkin cutlets with semolina
First, peel the pumpkin, select the seeds and grate them on a coarse grater. Place it in a saucepan, add salt and pepper, add a little water and put it on the fire, simmering at a gentle simmer. We bring it to readiness. Drain off any liquid if there is any left.
Pour milk into the pan with the prepared pumpkin, stir, add semolina. Mix everything again until a homogeneous mass is obtained. Try to mix as thoroughly as possible to avoid lumps. Remove the prepared mixture from the stove.
When our pumpkin has cooled completely, beat the eggs into it and mix everything again, getting a beautiful-looking and tasty minced meat for future cutlets.
Pour breadcrumbs onto a plate and roll into small patties with wet hands. Bread them and fry in hot oil.
For decoration we use cooked greens. Parsley brings out the best flavor, but you can use whatever greens you and your family love.
Pumpkin cutlets with sour cream
Prepare:
Pumpkin – 0.5 kg;
Semolina – 50 g;
Flour – 1 tablespoon;
Sour cream – 1 teaspoon, can be replaced with homemade yogurt;
Egg – 1 piece;
Salt, pepper - to taste;
Sunflower oil;
Breadcrumbs;
Making pumpkin cutlets with sour cream
Wash and peel the pumpkin, trim the peel and remove the seeds. Cut into fairly large pieces, wrap in foil and place in the oven for half an hour - 40 minutes. The oven temperature for cooking should be at least 200 degrees. After this time, remove the pumpkin from the foil and cool completely.
Add sour cream or yogurt to the prepared pumpkin puree and stir. Then beat in the egg, add semolina, flour, salt, and pepper to taste. After adding each ingredient, mix the resulting minced meat thoroughly. If the minced meat remains liquid after adding all the ingredients, then add more flour until it practically stops sticking to your hands.
Now an important nuance: the finished minced meat should be left for about 30 minutes. This will not only combine all the taste qualities of the products into one, but will also give the semolina the opportunity to swell.
Making cutlets. It is better to pre-wet your hands in water, then the pumpkin mince will not stick to them.
Roll the pieces in breadcrumbs and fry in sunflower oil. Be sure to preheat the pan.
The dish is tastier when eaten hot; in addition to the main dish, you can serve sour cream.
Cooking pumpkin cutlets with potatoes
Products:
Pumpkin – 1 kg;
Egg – 2 pieces;
Potatoes – 400 g;
Onions - 2 pieces;
Garlic – 5-6 small cloves;
Oatmeal – 2 cups;
Flour – 5-6 tablespoons;
Spices and salt - to taste;
Vegetable (sunflower) oil.
Recipe for pumpkin cutlets with potatoes
First, prepare the potatoes and pumpkin: remove the peel, select seeds and fibers from the pumpkin, grind both components separately raw using a blender or grind in a meat grinder. Next, mix them and start adding the rest of the products.
Blended or finely chopped garlic and onion are added first so that the pumpkin and other components of the dish are imbued with flavor. Stir so that no lumps form. Beat in the eggs, add salt, pepper and mix the minced meat. It is better to do this with your hands, then the mass will be as homogeneous as possible.
Make flour from oatmeal flakes using a blender. We send both oatmeal and wheat flour into minced meat. Mix until the minced meat is thick enough, but still sticks to your hands. Leave for 10-15 minutes, this will add viscosity to the composition due to the increase in volume of oatmeal.
Place the formed cutlets on the heated oil and fry for literally 5-7 minutes on one side and the other. It is best to cover the frying pan with a lid so that the cutlets are well steamed, since we used pumpkin and potatoes raw.
You can serve it with sour cream, garnish with herbs, and sprinkle a little rosemary.
Recipe for chicken cutlets with pumpkin
Take:
Pumpkin – 200 g;
Milk – 50 g;
Garlic – 2 cloves;
Flour – 5 tablespoons;
Minced chicken – 0.5 kg;
Onion – 1 piece;
White bread - a small slice;
Egg – 1 piece;
Salt, ground black pepper - to taste.
Cooking pumpkin cutlets with minced chicken
We start preparing the pumpkin, peel it, cut off a piece of the weight we need and three on a medium grater.
Soak a slice of bread in milk until completely soaked. By the way, milk and bread, if desired, can be replaced in, the main thing is to give the minced meat time to stand.
Grind the garlic and onion with a meat grinder, or together.
Add all the resulting components to the minced chicken, mix with your hands until a homogeneous consistency is obtained. The minced meat needs to brew, so we put it in the refrigerator for at least an hour.
After the specified time has passed, heat the frying pan, form the cutlets and fry them on both sides for about 5 minutes until an appetizing crust is obtained.
Then move the cutlets into the pan and simmer, adding a small amount of water (the cutlets themselves will also release their juice). The simmering process will take about 10-12 minutes.
This version of the dish will be ideal for serving with a side dish, for example, boiled rice and sauce of your choice.
By the way, you can prepare it similarly according to this one.
Making carrot and pumpkin cutlets
Required:
Pumpkin – 500 g;
Carrots – 500 g;
Celery – 1 head;
Semolina - half a glass;
Starch - 3 tablespoons;
Ground flax seeds - half a glass;
Flour - half a glass;
Milk - a third of a glass;
Vegetable oil;
Spices - to taste.
Recipe for carrot-pumpkin cutlets
As you may have guessed correctly, the data is not only interesting to taste, but also very useful.
Peel the pumpkin and carrots and grate them on a fine grater to extract more juice. Please note that the finished portion of pumpkin and carrots should be the same in weight. The celery root also needs to be grated, if it is too big then use only half.
Add vegetable oil to a saucepan, add prepared vegetables, pour in milk and simmer for 15 minutes over low heat. There is no need to close the lid completely, this will allow the liquid to boil away.
Next, add flax, starch and semolina to the warm mixture. Add salt and pepper to taste, you can also add spices that you prefer in cooking. In addition, you can chop some herbs to taste, but this is not necessary.
Knead the minced meat to a thick consistency, from which it is easy to form a cutlet, but do not overdo it, because too dense minced meat will make the dish a little dry.
Dip your hands in water, make cutlets in the form of cutlets, roll them in flour and fry in preheated sunflower oil without covering the pan.
It is better for the dish to appear on the table with sour cream, vegetables or a side dish of your choice.
Pumpkin cutlets stuffed with minced meat
Ingredients:
Pumpkin – 700 g;
Milk – 1 glass;
Minced meat – 300 g;
Semolina - half a glass;
Eggs – 2 pieces;
Onion – 1 piece;
Breadcrumbs;
Refined oil;
Salt, pepper, spices - to taste.
Recipe for meat cutlets with pumpkin
First, we process the pumpkin, cleaning out the seeds and getting rid of the peel. Grind using a coarse or medium grater. Simmer in refined oil until fully cooked. Without removing from heat, add milk and gradually add semolina, stirring constantly. Then turn off the heat and leave the pumpkin mixture until it cools completely.
In the meantime, let's move on to preparing the filling. To do this, fry the minced meat and finely chopped onion well, add salt, pepper, and add your favorite spices. We bring it to readiness.
When the pumpkin porridge has cooled, beat the eggs into it, stir and get a homogeneous sticky mass. Place this dough in small portions on a palm moistened with water, flatten it and place the prepared filling in the center. Top with another pumpkin cake. Roll in breadcrumbs and fry for 10 minutes on both sides. There is no need to spare oil, add more of it, the main thing is that the cutlets do not float. It is also better to make the fire stronger at first so that a beautiful fried crust sets.
Ideally tasty and juicy stuffed pumpkin cutlets would be best served with mushroom sauce.
Steamed diet pumpkin cutlets
Products:
Grated pumpkin – 1 cup;
Onion – 1 small head;
Wheat flour – ½ cup;
Semolina – ¼ cup;
Granulated sugar – 1 teaspoon;
Lemon juice – 1 tablespoon;
Salt and spices to taste.
How to make steamed pumpkin cutlets
Grate the pumpkin and squeeze out the juice (you can then use it in baking or just drink it).
Add the remaining ingredients to the grated vegetable and knead the minced meat.
We form small oblong cutlets.
Steam for 15-20 minutes. For those who do not follow any diets, the cutlets can be fried before serving.
This recipe makes pumpkin cutlets quickly and deliciously! They are especially good with fresh cilantro.
Steamed chicken-pumpkin cutlets in a slow cooker... I spun them) due to my husband’s illness I had to master this kind of food)) The benefits of steamed dishes become an undeniable argument that many people who care about their health and watch their diet , prefer this method of preparing a large number of dishes! Steamed cutlets are lower in calories than fried ones, but at the same time they turn out juicier and the taste of the products included in the minced meat is not lost, but, on the contrary, becomes brighter! Chicken cutlets with pumpkin are proof of this! Although the taste of pumpkin is difficult to discern, the cutlets have a delicate sweetish taste and an appetizing golden appearance; they can be given to children who refuse to eat healthy pumpkin; in the cutlet it is “disguised” as carrots :) Let’s start..
To prepare steamed chicken-pumpkin cutlets, we will need... minced chicken, pumpkin, bread, milk, onions, chicken egg, vegetable oil, salt, spices, herbs.
Peel the pumpkin, remove the internal fibers with seeds and cut the pumpkin pulp into pieces.
Fill the pieces of bread with milk to soften...and grind the pumpkin...you can use a blender to make a trinity
At this stage, when mixing, you can add fried onions, herbs, salt and spices...all to taste...and mix the minced meat until smooth.
From the prepared minced meat we form small round flattened cutlets. Pour water into the multicooker bowl, place the tray for steaming, place the cutlets in the tray, leaving gaps between them.
