John Myers
Cutlets with Butternut Squash
The perfect cutlets with butternut squash recipe with a picture and simple step-by-step instructions.
Cutlets with butternut squash
- 1000 g Beef meat
- 0,5 Butternut squash approx. 350 g / cleaned approx. 300 g
- 1 tbsp Sunflower oil
- 2 Onions approx. 250 g
- 2 Garlic cloves
- 2 Yesterday’S rolls
- 2 Eggs
- 2 tsp Salt
- 2 tsp Mild curry powder
- 2 tsp Sweet paprika
- 2 cups Peanut oil
- Clean / peel the butternut squash, dice finely, fry / stir-fry in a pan with sunflower oil for about 5 minutes and remove from the pan so that the pumpkin cubes can cool down a little, peel and dice the onions. Peel and finely dice the garlic cloves. Soak the rolls in water and squeeze them out well. Put all ingredients (beef meat, butternut pumpkin cubes, onion cubes, garlic clove cubes, 2 squeezed rolls, 2 eggs, 2 teaspoons salt, 2 teaspoons mild curry powder and 2 teaspoons sweet paprika) in a large bowl and knead with your hands to form a smooth meatball dough. Heat peanut oil (1 cup) in a pan. Shape meatballs with moistened hands, roll in breadcrumbs and fry in hot peanut oil on both sides until golden brown, adding a little peanut oil every now and then. Continue until all of the meatball batter is used up. (Here there were 20 meatballs!) The meatballs are the basis for many dishes. But they also just taste like that and are also good for freezing.
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