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Chicken fillet cutlets with pumpkin, cabbage and Ricotta cheese

Bake cutlets with vegetables - this time with pumpkin, new cabbage and fresh Ricotta cheese.

serving_count:

Melnie pipari Valežs graudos 20g

1 Egg

1200 grami Ground small chicken fillets

250 grami Ricotta fresh cheese

200 grami Pumpkin (muscat pumpkin for me)

200 grami Young cabbage

140 grami Bell pepper (paprica)

87 grami Onion

20 grami Garlic

Salt, pepper, spices of your choice

Grind the chicken fillets in a food processor. Grate or finely chop the peppers and dill.
Cut the pumpkin and onion into small pieces, and place them in a food processor. Add the egg and process until smooth.
Pair meat with vegetables. Add fresh Ricotta cheese, squeezed garlic, salt and other seasonings.
Form into round cutlets (I made 12) and place them on a baking tray.
Bake in a preheated oven at 175-180 °C for ~40-45 minutes.

product_weight - 1333g.

serving_count - 6.0

1 serving_contains:

Kilokalorijas (Kcal) 311.3
percent_from_needed_in_day*
Ogļhidrāti (OH) 7.5g.	3%
Olbaltumvielas/Proteīni (OB) 52.8g.	106%
Tauki (T) 9.5g.	15%
calory_description

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