Classic elevated: Veggie-packed ground cutlets for all ages

Ground cutlets are an absolute classic of cuisine that have won the hearts of generations. I add vegetables to them to enhance their flavour and nutritional value. 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 fibre.

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.

Such 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,
• 400 grams 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 and zucchini on the large holes of a grater.

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, 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 180°C and bake for about 20 minutes. Serve with your favourite sides. Enjoy!