Chicken breast-600 gr
Cauliflower-300 g (half a small fork)
1 bell pepper
Hard cheese-70-80 gr
Sour cream – 2 tablespoons
Green onions-a small bunch
parsley, salt and ground pepper-to taste
Vegetable oil for frying cutlets. Cut the chicken fillet into small cubes and finely chop the bell pepper. Disassemble the cauliflower into inflorescences and boil in salted water for 5 minutes, drain, and cut the cabbage into a small cell. Add the chopped greens. Grate the cheese on a coarse grater, add eggs, sour cream, flour, salt and ground pepper.
Mince the mince well, cover with a lid and refrigerate for 1 hour. Remove the minced meat from the refrigerator. Wet your hands in cold water and shape the medium-sized cutlets. Fry them in vegetable oil on both sides over low heat until Golden. Put the cooked cutlets in a pan, cover with a lid and leave for 5 minutes. Serve with any side dish or vegetable salad.