Steamed cutlets for a child 1 year old

From 1 year to 3 years.

Peculiarities of children's nutrition early age

due to the fact that the transition from dairy nutrition to food of plant and animal origin continues; switching to mixed and solid foods that require chewing; increased need for calories and proteins; the diet is expanding, food is becoming more diverse; a stereotype and rhythm of nutrition, taste habits are formed.
Increased daily food intake up to 1.5 years - 1100-1200 ml, from 1.5 to 3 years - 1500-1600 ml. The frequency of meals and the distribution of their calorie content change (see Table 1).

Table 1

meal 5 meals a day 4 meals a day 1st breakfast 20% 20-30% 2nd breakfast 10-15% - Lunch 30-35% 30-40% Snack 10-15% 10-20% Dinner 20% 20-30%

The range of products is changing used for cooking second courses: from meat preference should be given to turkey, rabbit, beef, but young lamb and lean pork can already be used. children up to 3 years duck and geese meat should not be given due to the high content of refractory fats.

fish(sea, river, but low-fat) should be used in the nutrition of children 1-2 times a week. Daily rate of fish is 30 g / day, but since it is impossible to prepare a dish from such an amount of fish, the weekly norm (210 g) must be divided into 2-3 doses. For fish dishes, you can use any variety of large, small-boned, lean fish, but it is safer to use fish fillets.

Eggs, rich in protein with an optimal amino acid composition, fats, lecithin, salts of calcium, phosphorus, iron, copper, iodine, vitamins B, D, E, offer children no more than 1 piece in 2 days. Eggs in the composition of dishes can be used every day, since the quantitative part of the egg in dishes and products for the preparation of which their presence is necessary is very small, about 1/10 of the egg.

Cereal side dishes for children of this age should be prepared from buckwheat, rice, corn grits. Viscous cereals are recommended, and if the child does not like cereals, casseroles, meatballs or cutlets can be prepared on their basis.

New flour dishes- These are pancakes and pancakes. Children over 2 years old you can pamper yourself with pasta, but not more than 2 times a week, and give preference to vegetable side dishes.

Should be widely used vegetables, not only for cooking first, but also second courses. Young children should receive 200 g of vegetables daily (cabbage, carrots, beets, herbs, cucumbers, tomatoes), and no more than 120 g of potatoes. Such a restriction of potatoes in the diet is necessary because it is a high-carbohydrate (containing starch) product, excessive consumption of which is undesirable for children of any age.

Bean Dishes(peas, beans) can be given no more than 1-2 times a week, as these products are "heavy" for the children's intestines. Legumes contain coarse fiber, which is poorly digested and can cause flatulence in a child.

Culinary food processing. All dishes are prepared only in boiled, stewed and steamed form. With the development of the ability to chew, the consistency of food becomes more and more dense. children up to 1.5 years food is prepared in pure form. After 1.5 years it should be thicker - pieces of various sizes. At the same time, do not forget to focus on the tastes and preferences of the baby. Kashi are cooked boiled. Instead of mashed potatoes, vegetables are offered stewed. It is advisable to replace the meat soufflé with cutlets, meatballs, meatballs. To new dishes for children after 2 years include meat casseroles. They include boiled meat, various vegetables, rice, pasta. Salads for kids up to 1.5-2 years are offered mashed on a fine grater, and after this age - finely chopped.

Fish can be boiled, stewed in its own juice with the addition of a small amount of fat or fish broth, or with carrots and onions.

By 3 years the child completely goes to the common table, with the difference that the food is prepared with the help of a more gentle heat treatment, i.e. boiling, stewing, steaming are preferred. Spicy seasonings and spices are excluded. As seasonings, you can use dill, parsley, onion, garlic, spinach. Do not teach your child to early years abuse salt, food should be slightly undersalted - the daily salt requirement of a child up to 1 year is 0.35 g, and for children older than 1 year - 0.5 g.

Distribution of food throughout the day. Products rich in protein and extractives, as well as having a stimulating effect on the digestive tract (stimulate digestion), these include meat and fish broths, raw vegetables and vegetable broths, dairy products, fruits and berries, as well as dishes from them, it is advisable to give for breakfast and lunch. For dinner, you should offer cereals, vegetables and dairy products. The diet must include hot dishes.

Recipes

Steam beef cutlets

Meat (beef) - 50 g, wheat bread - 10 g, milk - 10 ml, butter - 2 g, salt.

Pass the prepared meat and bread soaked in milk through a meat grinder twice, add butter, salt, beat well, form cutlets and steam them for 20-25 minutes.

Meat puree with buckwheat

Meat (beef) - 90 g, broth - 15 ml, buckwheat - 25 g, butter - 3 g, salt.

Peel lean, already boiled meat from films, pass through a meat grinder twice, add hot water (broth) and boil for 5 minutes. Sort the buckwheat, rinse, pour into boiling water, salt and cook, stirring occasionally, until thickened (20 minutes), then add butter and meat with broth, bring the dish in the oven until fully cooked (5-7 minutes).

meatballs

Meat - 70 g, bread - 10 g, egg white - 1 teaspoon, butter - 5 g, salt.

Rinse the meat running water, clean from tendons and films, cut into small pieces and pass through a meat grinder. Soak bread in a small amount cold water, wring out, mix with minced meat; skip this mass again through a meat grinder with a fine mesh, salt. Beat the egg white well and add to the minced meat. Cut the minced meat in the form of balls (meatballs), put on a greased frying pan, add a little cold broth or water, cover with oiled paper, a lid, or foil and put in a not very hot (100-150 ° C) oven for 20-30 minutes. Serve with mashed potatoes or carrots.

Meat, chicken or fish pudding

For 50 g of beef (chicken or fish) - 15-20 g of white bread, 1 egg, 1 teaspoon of butter, salt. For 200 g of mashed potatoes - 3 tbsp. spoons of milk and 1/2 teaspoon of butter, salt.

50 g of beef pulp (chicken, fish) cut into pieces, pass twice through a meat grinder along with 15-20 g of dry white bread soaked in milk (you can additionally rub this mass through a fine sieve), salt and dilute with milk until the pulp is thick, then add 1/2 of the raw yolk and egg white, whipped into a foam, mix gently from the bottom up, put in a small mug (aluminum, enamel or porcelain), thickly oiled, and sprinkle with sifted breadcrumbs; top with an oiled circle of paper or foil, lower the mug into a saucepan filled with boiling water to half its volume, cover the saucepan with a lid and put on the stove. After 40-50 minutes, remove the pudding and serve with mashed potatoes.

Valentina Ivanova 8.10.2015 32671

If your child does not like vegetables, you can cook him delicious vegetable cutlets. Children do not refuse such an unusual dish. Verified by personal experience!

I have twin daughters: Ella and Christina. They are now 9 years old. I try to please them not only with tasty, but also with healthy dishes. I confess that my daughters do not like vegetables. But they, of course, should be in the diet of children: this is the source necessary for normal digestion.

I have to go tricky and disguise vegetables in various dishes, for example, I make vegetable cutlets. Shredded cabbage, beets, carrots become "invisible", and the girls are happy to eat them on both cheeks, combined with rice or buckwheat.

Carrots are very useful for our little "bunnies" because they contain a lot of vitamins and other useful substances. It contains carotene (provitamin A), which. Carrot dishes are also useful for kidney problems, in violation of the gastrointestinal tract.

From this vegetable you can cook bright cutlets.

Recipe carrot cutlets

Ingredients:
4 small carrots;
3 tbsp oatmeal;
2 tbsp flour;
2 tbsp Sahara;
a little butter;
salt - to taste.

Let's start cooking carrot cutlets:

1. Rinse carrots thoroughly under running water and peel.
2. Rub it on a fine grater. Then squeeze the carrot mass to get rid of the secreted juice.
3. Add the rest of the ingredients to the mince: cereals, butter, flour, sugar and salt.
4. Form small cutlets and send them to the double boiler for 20-25 minutes.

Remember that for better absorption of vitamin A, it is important to combine the dish with fats. Therefore, I always serve carrot cutlets with sour cream. My daughters even sometimes eat them with jam or honey - they really like it.

cabbage cutlets

White cabbage is also very useful: it improves metabolic processes in the child's body, thanks to the content of vitamin C, strengthens the immune system.

Remember: fresh, it can exacerbate digestive problems in children suffering from colitis, diarrhea, causing.

Buying white cabbage, pay attention to the fact that the head of cabbage has a good appearance, the leaves were light, without withering and cracks.

Cabbage Cutlet Recipe

Ingredients:
500 g of white cabbage;
1 glass of milk;
3 tbsp semolina;
4 tbsp breadcrumbs;
a little butter;
a little sour cream;
salt - to taste.

getting ready cabbage cutlets very simple:

1. Finely chop the cabbage.
2. Pour milk into a deep skillet. When it starts to boil, send the oil there and wait until it is completely melted.
3. After that, there is a turn of shredded cabbage, which should be stewed for about 7 minutes.
4. While simmering, gradually add semolina.
5. Simmer for another 10 minutes and remove the pan from the heat.
6. Cool the cabbage mass.
7. Take a little mass, form cutlets, roll them in breadcrumbs and steam them.
8. Ready cabbage cutlets can be served with rice, boiled potatoes with sour cream.

Squash cutlets

This seasonal vegetable must be included in the child's diet. Low-calorie, dietary zucchini is rich in minerals.

Dishes from zucchini should be present in the menu of a child with problems with the gastrointestinal tract: delicate cellulose and a small amount of organic acids do not irritate the stomach and intestines.

Recipe for zucchini cutlets

Ingredients:
600 g zucchini;
300 g of bell pepper;
300 g of white cabbage;
2 eggs;
3-4 tbsp semolina;
2 tbsp flour;
a few cloves of garlic;
6 slices of hard cheese;
salt - to taste.

Let's start cooking:

1. Wash vegetables (except garlic and onions) under running water, cut into small slices and chop with a meat grinder or food processor. Pour out the juice.
2. Peel the onion and grate it on a fine grater, chop the garlic with a press.
3. Mix minced meat with onion, garlic and semolina.
4. Beat the eggs and add to the mass, which should turn out not liquid, but not too thick.
5. Lubricate the baking dish with oil, lay out the formed zucchini cutlets, and sprinkle with grated cheese on a coarse grater on top.
6. Bake them in the oven at 200 degrees until cooked.

Beet cutlets

Beetroot has a lot of useful properties, for example, cleanses the body of toxins and toxins, normalizes digestion, has a mild laxative effect, strengthens the immune system.

I often cook beetroot cutlets for my daughters according to this simple recipe.

Recipe for beet cutlets

Ingredients:
200 g of beets;
1 tbsp semolina;
0.5 tbsp breadcrumbs;
2 tbsp sour cream;
some salt.

Let's start cooking:

1. Boil the beets, cool and pass through a meat grinder.
2. Add semolina to it and heat, stirring constantly, until the mass thickens.
3. After cooling the beet mass, form cutlets out of it, roll them in breadcrumbs and cook in a slow cooker.

potato cutlets

Many consider potatoes, but it is important to understand that this vegetable contains starch, potassium, calcium, magnesium, vitamin C and, of course, fiber that are beneficial for the body. If we take into account fried potatoes, then, of course, there can be no talk of benefits. But potato cutlets will not bring harm. Only benefit!

Recipe for potato cutlets

Ingredients:
1 kg of potatoes;
2 eggs;
1 large onion;
2 tbsp flour;
some vegetable oil.

Let's start cooking:

1. Rinse potatoes thoroughly, peel and boil.
2. While the potatoes are cooling, take care of the onion: chop and fry it until golden color.
3. Add the onions and eggs to the chopped potatoes, mix, shape into patties and roll in the breadcrumbs.
4. Cook them in a slow cooker or double boiler.

If desired, you can improve the taste of cutlets by adding a filling to them: cheese or finely chopped greens.

Prepare healthy meals for your children so that they develop good eating habits from childhood.

Zucchini is a very tender vegetable, with no distinct flavor of its own. Therefore, they are wonderfully combined in cutlets with other vegetables. Is this vegetable really worth it? Of course it's worth it! After all, it contains a lot of useful substances and vitamins for us (potassium is needed for the heart, calcium strengthens the skeletal system, phosphorus is necessary for brain function, acids help digestion). The use of zucchini improves the functioning of the digestive tract and prevents the appearance of stones in the gallbladder.

Zucchini grows all summer and even in autumn, while it is inexpensive and easy to get on the market or in a store. Therefore, it remains only to master the technology of preparing delicious dishes from it.

We suggest that you introduce a variety of zucchini cutlets into your menu. People call them fake: like a cutlet, but it seems not. The word "patties" is often associated with something fried. However, there are many different ways to cook meatballs. They can be baked in the oven, cooked in a slow cooker, microwave, steamed, which corresponds to the principles healthy eating. In this article, you will learn how to make zucchini cutlets - quick recipes with photos will help you prepare this delicious dish.

So, we share secrets: how to cook zucchini cutlets at home.

How to cook zucchini cutlets - quick and tasty recipes with photos in haste

Zucchini cutlets - a recipe with a photo step by step with minced meat and semolina on kefir

The combination of vegetables and meat or poultry in one dish allows you to perfectly balance the diet. Adding vegetables will make meat or chicken cutlets more juicy, soft and tasty. How to cook quick zucchini cutlets with minced meat? You can find out from the photo recipe.

Cutlets with the addition of zucchini and potatoes with kefir sauce in the oven

Vegetable cutlets with spicy kefir sauce (see photo above). Thanks to baking in the oven, vegetables are preserved beneficial features. Such cutlets can be given to babies, expectant and nursing mothers, as well as people who are on a diet, will like them. For dietary purposes, kefir sauce can be made mild.

Fried zucchini and raw potato cutlets

In this recipe, minced meat is prepared from raw vegetables: zucchini and potatoes. Fried cutlets have a golden crispy crust and they cook very quickly.

Fried cutlets from raw vegetables: potatoes, zucchini and carrots

Beautiful, bright cutlets from the vegetable trio are sure to please children and decorate any table.

Fried potato-zucchini cutlets without eggs

Recipe with minimal ingredients. Also suitable for those who do not consume chicken eggs.

Minced chicken cutlets with zucchini and potatoes

Fried chicken and vegetable cutlets. They are more satisfying and high-calorie compared to vegetables.

Diet squash cutlets - recipe with photo step by step

These chicken cutlets include a variety of vegetables: celery, carrots, onions, zucchini, and kefir. Fried cutlets are steamed at the end of cooking. Therefore, they are airy, tender and juicy.

How to make steamed zucchini cutlets

Steamed potato-zucchini cutlets are very tasty and extremely healthy. For a change, you can cook two different types of cutlets: potato and squash, as well as try pumpkin steam cutlets.

Recipe for squash cutlets in batter with minced meat

Zucchini cutlets - simple and tasty recipes with photos in the oven with cheese and garlic

Dietary vegetable cutlets that can be eaten by everyone, thanks to the method of preparation (in the oven) and the composition of the products. If you have a zucchini, a little cheese and kefir, an egg, flour and a clove of garlic on hand, you can take on the preparation of a healthy and very delicious dish. This photo recipe is for those who follow the correct nutrition.

Zucchini cutlets with carrots and onions

Fried cutlets from a set of vegetables: zucchini, carrots and onions with a golden crust.

Zucchini cutlets: quick and tasty recipes with photos (with minced turkey)

Carrots, onions and zucchini will perfectly complement the turkey, and kefir will turn cutlets into a soft, juicy pancake-like dish. This dish has both a side dish and a meat component together.

Cutlets from zucchini with cereals

Rice cutlets with zucchini

Highly healthy dish rice with vegetables. Can be cooked during fasting, used for diet food. Composition of products:

• Rice: 80 g;
• Zucchini (preferably young): 180-200 g;
• Green onions: 5-7 feathers;
• Wheat flour: 3 tablespoons;
• Salt and black pepper: to taste;
• Vegetable oil: for roasting

Cooking:

1. This recipe uses boiled rice. First of all, you need to thoroughly rinse the rice with plenty of water to get rid of the rice flour, which subsequently causes the rice to stick together. Pour rice with water (160-170 ml), add some salt and boil the cereal until tender.
2. We need zucchini gruel - for this we grind the peeled zucchini on a grater or chop in a meat grinder.
3. Finely chop the onion.
4. We combine the above ingredients in minced meat, mix. Add a little salt and pepper, pour flour and knead the minced meat.
5. Put the patties in a frying pan with hot oil. For this, it is better to wet your hands so that the stuffing does not stick to them. Fry on both sides until golden brown.

Barley cutlets with zucchini

Barley is a heavy cereal, but low-calorie. Such cutlets are quite nutritious and may well replace a meat dish. We will need:

• Zucchini: 1 pc.;
• Pearl barley: 1.5 cups;
• Onion (bulb): 2-3 pcs.;
• Wheat flour: 5-6 tablespoons;
• Egg: 1 pc.;
• Salt;
• Ground black pepper

Cooking:

1. The difficulty in preparing such cutlets is that it is better to soak pearl barley in water in advance, overnight or for several hours. Then it will cook quickly. The water in which the groats got wet must be drained and the barley washed again. Pour pearl barley with water (water should be twice as much as cereals), salt and cook until tender. Then the water must be drained, the finished barley is ground with a blender.
2. Onions and zucchini are three on a grater or mashed with a blender.
3. We combine all the components, add flour, egg and seasonings. Thoroughly knead the minced meat.
4. We form cutlets with wet hands and put them in a well-heated pan with oil. Fry briefly until golden brown on both sides.

Oatmeal squash cutlets

Oatmeal with zucchini is a very successful duet. One of the most useful cereals, in combination with zucchini, it allows you to get a fairly satisfying meal for lunch or dinner. Such cutlets are rich in carbohydrates and vitamins, very light and pleasant to taste. Hercules in this recipe plays a binding role, it replaces flour. To prepare zucchini cutlets, it is enough to have the following products:

• Zucchini: 2 small pieces;
• Oat flakes: 0.5 cups;
• Egg: 2 pcs.;
• Vegetable oil: for frying;
• Salt;
• Dill and/or parsley

Cooking:

1. Grind zucchini (blender, meat grinder, on a medium grater). In this recipe, the juice does not need to be removed.
2. Flakes also need to be ground in the same way as zucchini.
3. Combine hercules and vegetables, add salt and leave for 25 minutes to allow the cereal to swell.
4. Add eggs, finely chopped greens. Mix thoroughly.
5. Let's start frying cutlets. You can spread the mass with a spoon on a preheated pan with oil, or you can roll it in flour or cereal. There is an interesting variation of the recipe, when crushed corn flakes act as breading (100 g is enough).

How to cook zucchini cutlets with cottage cheese?

Zucchini cutlets can be given even greater usefulness and calorie content by combining them with non-animal protein - cottage cheese. This dish is suitable for vegetarian food and for people on a diet. Such cutlets will give you strength, energy and delight you with their taste.

You can use cottage cheese of any fat content, and even tastier such cutlets will turn out with cheese, hard cheese, Feta, Philadelphia or Suluguni.

For the test you will need:

• Zucchini: 3-4 small;
• Cottage cheese: 1 pack or 200-250 g;
• Chicken eggs: 2 pcs.;
• Wheat flour: 2 tablespoons;
• Greens (dill);
• Salt: to taste;
• Pepper (paprika): to taste;
• Vegetable oil for frying

Cooking:

1. We prepare the squash mass as usual: wash the vegetables, peel, three or chop with a blender in a meat grinder. Salt and leave for 15 minutes, squeeze the juice.
2. Cottage cheese must be chopped with a blender or rubbed through a sieve.
3. We combine cottage cheese, zucchini, finely chopped dill. Add eggs one at a time, flour, salt and spices. Stir the mince thoroughly.
4. We spread the mass with a spoon on a heated frying pan with oil. Fry on both sides for 5-6 minutes.
5. If you are preparing a dish with cheese, then you can add an onion fried in butter to the minced meat, and also experiment with spices.

Recipe for zucchini cutlets with cottage cheese and chicken

Their composition is slightly different:

• Chicken mince: 800-900 g;
• Zucchini: 1 pc.
• Curd: 200 g;
• Egg: one;
• Starch: 2 tablespoons;
• Garlic: 1-3 cloves;
• Greens (dill);
• Salt and black pepper

Cooking:

Prepare zucchini and cottage cheese, as in the previous recipe. Add minced chicken, egg, finely chopped dill and garlic, starch, salt and pepper. We mix everything, form cutlets and fry.

These cutlets can be steamed instead of fried.

How to make zucchini cutlets with fish?

Fish goes well with zucchini, which makes the cutlets softer and not dry due to the large amount of juice. Any fish can be used: pollock, pike, hake, pink salmon, etc. From a health point of view, fish is preferable to meat. Fish protein is absorbed by the body very quickly (about 3 hours). Everyone knows about the benefits of fish: it contains omega acids necessary for a person, a huge amount of vitamins (D, group B, phosphorus), which strengthen nervous system, affect metabolism, strengthen bone tissue. In fish meat, especially in pike, there are many antiseptics that help strengthen the immune system.

Fish cakes with zucchini should be well fried, as fish can contain different microorganisms.

If the fish meat is dry (for example, pike), then you can add lard ground in a meat grinder at the rate of 1 tbsp. ground lard per 500 g of minced meat.

Recipe for fish cakes with zucchini

Composition of products:

• Fish fillet: 300 g;
• Zucchini: 1 piece (small);
• Onion: 2 pcs.;
• Egg: 1 pc.;
• Vegetable oil for frying;
• Salt;
• Ground black pepper;
• Allspice ground;
• Other spices to taste;
• Greens (dill, parsley);
• Garlic: 1g;
• Semolina, flour, starch or breadcrumbs: 3 tbsp.

Cooking:

1. Prepare the minced fish: grind the fillet and onion in a meat grinder. Onions can be added raw to minced meat or fried first with very little oil and then added to minced meat already cooled. A ceramic frying pan is suitable for this purpose, so that the onion can be lightly browned with a minimum of oil and so that it does not have time to release the juice.
2. It is better to grate the zucchini, but other ways to grind it will do. Let's take it off.
3. Combine fish, vegetables, egg, spices. Finely chop the herbs and garlic, add to the total mass. Add something to thicken (semolina or others). It is advisable to mix the minced meat well and beat it off with the palm of your hand on all sides so that the cutlets are better molded and softer. Leave for 10 minutes for the semolina to absorb excess moisture.
4. With wet hands we form cutlets of a round or oblong shape (like sticks), you can bread them. Place on a hot skillet with oil. Fry them over low heat until golden brown on both sides. This will take 5-8 minutes. Fry the second side under the lid so that the cutlets are well steamed in the middle.

After frying, you can stew cutlets for 5 minutes with the addition of a spoonful of tomato paste under the lid.

Cutlets can be eaten hot or cold.

Zucchini cutlets combined with other vegetables

If you settled on vegetable minced meat for cutlets, then you can take any vegetables in the company with zucchini: potatoes, carrots, onions, cauliflower, eggplants, tomatoes, bell peppers, pumpkin, stalk celery ... Moreover, two, three or more vegetables can be present in minced meat. Pieces of sweet peppers and tomatoes look beautiful in ready-made cutlets.

Zucchini cutlets can be fried in a pan, or you can bake in the oven. This is more beneficial, as hot oil releases hazardous substances. And more economical in time, since the hostess does not need to stand in the kitchen all the time while the dish is being prepared.

Recipe for cutlets from zucchini and other vegetables

• Paul zucchini;
• Half a large potato;
• Half a bell pepper;
• Half an onion;
• One carrot;
• garlic clove;
• One egg;
• 3-4 tablespoons of flour or 100 g of white bread soaked in water;
• 30 - 60 g of cheese;
• Salt and black pepper to taste
• You can add 100 g of white cabbage

Cooking:

1. Three potatoes, carrots, zucchini on a grater. Cabbage can be ground in a meat grinder. Juice must be squeezed out.
2. Finely chop the onion, pepper, garlic and herbs.
3. We combine everything, salt, pepper.
4. Three cheese on a grater, add to the mass, break the egg there.
5. Mix everything together with flour or chopped bread.
6. We make cutlets and send them to an oiled baking sheet or put them in cupcake molds (also oiled). Can be laid out in a whole layer directly on a baking sheet without forming cutlets. Then, after baking, the layer must be cut into squares. Bake in the oven at temp. 180 degrees up to 30 minutes.

Cutlets from zucchini and eggplant

Each of them contains a huge amount of vitamins, reduces the amount of cholesterol in the blood. The combination of these vegetables provides a double benefit. Cutlets from such a duet will turn out soft, tender and incredibly tasty. They are great for vegetarians and dieters, and will also add variety to your menu.

• We take a couple of eggplants and a couple of zucchini, as well as:
• Eggs: 2 pcs.;
• White bread: a piece of 150-170 g;
• Milk for soaking bread;
• Hard cheese: 70-100 g;
• Vegetable oil for frying;
• Salt;
• Ground black pepper;
• Flour for breading;
• Greens (parsley)

Cooking:

1. We wash, clean and cut zucchini and eggplant into circles or a semicircle. Throw in boiling water and cook for 10-12 minutes. This will help remove the bitter taste from the blues. Then we transfer the vegetables to a colander to remove the liquid.
2. We heat the milk and dip the bread without the crust into it to get wet.
3. We turn vegetables into puree using a blender or meat grinder. Then this puree needs to be held on low heat for a while with constant stirring, so that excess liquid evaporates.
4. Beat a couple of eggs, combine them with minced vegetables and bread. Mix everything, add grated cheese, salt and pepper, as well as finely chopped parsley. If the stuffing is liquid, you can correct the situation by adding flour to it.
5. We make cutlets and dip them in flour. Fry in hot oil until golden brown on both sides.

Steamed zucchini cutlets with beef

Diet cutlets, in which meat and garnish are present together. Steam cooking allows you to offer such a dish even to children.

We will need the following ingredients:

• Egg: 1 pc.;
• Onion: 1 pc.;
• Zucchini: 2 pcs.;
• Minced beef or veal: 500 g;
• Salt;
• Ground black pepper;
• Nutmeg or a mixture of spices for minced meat;
• Greens (dill)

Cooking:

Three zucchini and onions on a grater. We combine everything, knead and beat the minced meat. It is important to spank it well with the palm of your hand from all sides. We form cutlets. We cook them for a couple for 40 minutes or in a slow cooker on the “Steaming” mode for 20 minutes.

Zucchini cutlets for children 1 year old, 2 years old and over 2 years old

Zucchini is well digestible and full of useful minerals and vitamins, so it is suitable as a first food for babies. Young children are just beginning to get acquainted with different tastes. During this period, taste habits begin to form. It is important to try to make the children like eating vegetables, and it has become habitual for them.

Zucchini cutlets for children from 1 year old

In zucchini cutlets, you can add ready-made mashed beef or turkey, made by yourself or bought in a store. For this you will need:

• Young zucchini: 1/3 medium or 100 g;
• Flour: 1 tbsp;
• Meat or turkey puree: 1 can or 30-40 g

Cooking:

Products are designed for 2 servings.

Zucchini intended for baby food must be cleaned of the skin and seeds. Then grate it on a fine grater, combine with mashed meat, add flour. We will make small cutlets and steam them on the stove or in a slow cooker.

Recipe for vegetable cutlets from zucchini for children from 2-2.5 years

To feed children from 2 years old, you can cook zucchini cutlets not only for a couple, but also bake them in the oven, and also stew. You can’t fry foods for children, as fried foods irritate the baby’s delicate digestive tract. At the age of 2-3 years, children can refuse vegetables. Then delicious cutlets will be a great disguise. different types vegetables. Indeed, in cutlets, zucchini, onions and other vegetables turn into “invisible”. And the kid eats the cutlet with pleasure, not even suspecting what it is made of.

• Small zucchini: 2 pcs;
• Sweet pepper: 1 pc.;
• White cabbage: 300 g;
• Eggs: 2 pcs.;
• Wheat flour: 2 tablespoons;
• Semolina: 4 tablespoons;
• Hard cheese: 50-70 g;
• Garlic: 1-2 cloves;

Cooking

1. Peel and grind zucchini, peppers and cabbage in a meat grinder, drain the juice.
2. Onions can be grated, garlic or grated or use a press.
3. We combine vegetables and semolina. Eggs are best added after beating.
4. We form cutlets, dip them in flour and put them on a greased baking sheet. Bake in the oven, temperature 200 degrees. For 5 min. before the end of baking, cutlets should be sprinkled with grated cheese.

Enjoy your meal!

Secrets of squash cutlets

Old or young?

Appetizing cutlets from zucchini can be obtained, regardless of the age of the vegetable. Both options are suitable. Only from the old zucchini you need to remove the seeds, and also clean the skin. A young vegetable can be chopped directly with a peel.

How much does a zucchini weigh?

Often recipes indicate the weight of products. A young medium-sized zucchini weighs about 300 grams.

Can zucchini cutlets be stored in the freezer?

Of course! You can make delicious zucchini cutlets when you have free time and freeze them. It remains to get the dish when you need it and just defrost it. Taste and useful properties are perfectly preserved when frozen.

Meatballs for breakfast?

Zucchini cutlets are not only a "lunch dish". Your family will be happy to eat them for breakfast instead of the usual porridge or sandwich, they are also suitable for dinner. A side dish is not necessary for them, this dish is self-sufficient. Depending on the composition of cutlets, they can be served with sour cream, mayonnaise, herbs, vegetable salad, tomato sauce or in a sweet version: with condensed milk, jam. They are delicious both hot and cold.

Sweet or salty?

Zucchini cutlets can be with the addition of sugar or honey, and then they are somewhat similar to pancakes. There are delicious and simple recipes zucchini cutlets with cottage cheese, the taste here can vary from sweet to salty.

And you can make salty meatballs. These are recipes with meat, chicken, turkey, fish. Zucchini cutlets with cereals or in combination with other vegetables are also usually salty.

What sauce to choose for zucchini cutlets?

Vegetable cutlets change their taste when cooked with different sauces. Both children and adults will like cutlets with sour cream or cheese sauce. For sour lovers, lingonberry sauce is suitable. Adults will appreciate the spicy sauce (onions and garlic languish in olive oil in a frying pan for 15 minutes, then crushed together with hot pepper in a blender and finally simmer over low heat until thick).

Why cutlets are too liquid, spread, do not hold their shape.

Zucchini is a very watery vegetable. Therefore, measures must be taken to get rid of excess liquid and thicken the minced meat. After chopping the zucchini, you need to salt them, let them lie down a little in a colander, then squeeze and let the juice drain. Semolina, flour, starch are added as a thickener, and minced eggs are also fastened.

If there are suddenly no eggs in the house, you can cook minced meat without them. In such cases, minced meat or potatoes are added. Then you need to mix the minced meat well and beat it off so that the cutlets do not fall apart.

You should not put a lot of flour or semolina in the minced meat, otherwise you will get pies, not cutlets.

How long to fry zucchini cutlets?

If the minced meat turns out to be watery, the consistency of sour cream, then the cutlets will turn out thin. They are fried for a very short time, 4-5 minutes. from each side. If the minced meat includes other components, then the cutlets will turn out to be more magnificent. They are simply fried on both sides for several minutes, and then transferred to a mold and baked in the oven or stewed in a cauldron under a lid until cooked. You can bake cutlets in a baking dish for cupcakes. Then your cutlets will turn out even, neat, one to one.

What is suitable for a side dish for vegetable cutlets?

Translated from French, "garnish" means "decoration." However, the garnish is used not only for aesthetics, but also improves the taste of cutlets, makes the dish more satisfying and healthy, and allows you to maintain a balance of proteins and carbohydrates.

Zucchini cutlets can be served as an independent dish, for example, for breakfast or dinner, especially if they have a sweet taste. They can serve as an appetizer.

For a side dish for squash cutlets, especially if they contain meat, porridges cooked separately or with stewed vegetables are suitable. A great option is lentils with vegetables. Also good for pasta. Many do not imagine cutlets without mashed potatoes with milk or potatoes in any other form. An addition can be vegetable salad. As well as sauerkraut, Beetroot Salad With Garlic And Nuts. You can stew mushrooms with a frozen vegetable mixture. A good addition to cereals and potatoes is pickled mushrooms, olives, peas and corn.

There is one important rule: garnish and cutlets should be the same temperature.

You also need to keep in mind that the products must be combined with each other. For example, zucchini patties that contain rice should not be served with rice or pasta as a side dish. Squash cutlets, which include vegetables, do not go well with vegetable stew or sauerkraut.

Meat puree replenishes the baby's diet with the introduction of complementary foods. This nutritional ingredient is rich in vitamins, minerals, fats and proteins. As the baby grows older, the mother can offer the child dishes close to the table of adults. In this case, the baby will have to expend efforts not to chew a thicker consistency of food, gradually improving this skill.

Meatballs, meatballs, meatballs for children 1 year old are made from minced meat, fish and vegetables, poultry is often used. At the same time, the baby is still not ready to receive "adult" food. Therefore, it is so important to take into account the peculiarities of the choice of meat varieties, the vegetable component, recommendations for the culinary processing of children's nutrition.

Meat, even processed into minced meat, requires careful chewing, so you can try it for the first time no earlier than one year. You should start with small portions of 70-80 grams several times a week. When the baby gets used to it, you can eat meatballs every day, 1-2 times a week, you should diversify the menu with fish analogues. Vegetable ingredients, offal (liver) are also used to make cutlets. In order for the baby to receive all the nutrients from food, it must be properly processed.

• Pan-fried cutlets are not suitable for kids; you can include them in the menu after 3 years of age. They are too oily and have a dense crust. Proper heat treatment involves the minimum use of fats. The ideal solution would be to cook cutlets in the oven (on a baking sheet, in foil or a baking bag), in a slow cooker (mode - “Steaming”), steamed (in a double boiler, in a water bath, in a pressure cooker).
• It is necessary to cook minced meat only from high-quality ingredients. They prefer lumpy unfrozen meat, fresh seasonal vegetables.
• Before starting the culinary process, all products are washed, subjected to a soaking procedure (to reduce allergenicity), and crushed twice with a meat grinder. You can use a food processor or grinder, but the consistency of the minced meat will be different, more homogeneous.
• Bread must be added to the mass. To do this, pre-soak it in water, broth, milk.
• In the diet of children, preference is given to veal, beef, rabbit, and turkey meat. Chicken is given with caution due to high allergenicity.
• Fish is considered more allergenic than meat. At the same time, its low-fat varieties are chosen: pollock, cod, hake.
• Children's cutlets can be prepared from vegetables: white or cauliflower, broccoli, carrots, potatoes, zucchini, etc.
• Formed cutlets can be frozen and removed as needed for cooking. Re-freezing, as well as reheating ready-made cutlets, is unacceptable.
• Salt in the diet of children is used in limited quantities.

Recipes for cutlets for a child 1 year old

Choose the appropriate cooking method, taking into account the age of the child, his taste preferences. But it is important not only to make delicious cutlets for children, but also to serve them with a healthy side dish. The classic "cutlet-potato" combination for the children's gastrointestinal tract is too complicated and heavy. Meat will bring more benefits and be better absorbed if served with vegetables, porridge or pasta is also suitable.

Beef cutlets

The dish is sure to appeal to children aged one and a half years and older. It's better to cook for a couple. To make beef patties you will need the following ingredients:

• 100 g of beef;
• 20 g of bread and the same amount of milk;
• 1/2 onion;
• 5 g of oil;
• salt to taste.

1. Soak the beef, cut into portions, chop together with half the peeled onion.
2. Remove the bread crust, soak the soft part in milk and add to the minced meat.
3. We add oil to the resulting mass, salt, give the cutlets a shape and cook for a third of an hour for a couple.

Rabbit cutlets

Rabbit meat is considered very healthy and dietary. Cutlets from it are tender, fragrant and nutritious. To prepare, take:

• 200 g rabbit fillet;
• 1 chicken or 2 quail eggs;
• 1 head of onion;
• 1/2 st. milk;
• slice of bread;
• salt to taste.

1. Twice the meat of the rabbit, the peeled onion and the bread crumb soaked in milk through a meat grinder twice.
2. Salt and add the egg, mix until smooth.
3. Shape the cutlets and cook them in the multicooker for hours.

chicken cutlets

These tender meat balls can be eaten by children older than a year. The dish is very juicy, tender and light. Main Ingredients:

• 90 g chicken fillet;
• 1 small onion;
• 1 slice of bread (crumb);
• 5–7 g of oil;
• 80 ml of milk;
• salt.

1. We pass the chopped fillet and peeled onion through a meat grinder.
2. We add the bread soaked in milk to the resulting mixture and scroll again in a meat grinder.
3. We introduce oil, salt, form cutlets.
4. Steaming time - a quarter of an hour, in the oven - 20-25 minutes. If you're cooking in the oven, pour the rest of the milk over the patties so they stay juicy and don't dry out.

Liver fritters

Due to the specific taste and aroma, children do not really like the liver and dishes from it. However, this product is useful for babies of all ages. You can introduce cutlets or pancakes from the liver into the baby's menu after 2 years of age. The following ingredients are required for cooking:

• 300 g chicken or beef liver;
• 1 egg;
• 30 g of cheese;
• a few green onions.

1. The liver and onions must be chopped, twisted in a meat grinder.
2. Add the egg to the mixture, salt.
3. Lay the parchment paper on a baking sheet, then the formed pancakes.
4. Three cheese on top, bake for 20 minutes at a temperature of 180 degrees.

Turkey cutlets

You can try the dish for children over 1.5 years old. Cutlets are hearty, and at the same time tender, juicy. It is enough to prepare the following ingredients:

• 100 g of turkey meat;
• half an onion;
• 1 st. l. rice, boiled until half cooked;
• 1 egg;
• salt, herbs.

1. We pass the poultry fillet through a meat grinder twice.
2. We introduce rice, finely chopped greens, egg and milk into the minced meat. Salt, mix.
3. We give the cutlets a shape, cook in a double boiler for half an hour.

fish cakes

Many children love fish dishes more than meat counterparts. Cutlets from low-fat fillet of sea or river fish will surely appeal to crumbs older than 12 months. To prepare them you will need:

• 100 g fish fillet;
• 7 g butter;
• a piece of bread soaked in milk;
• salt;
• greens.

1. We make minced meat by passing the fish fillet and bread through a meat grinder.
2. Add oil, herbs, salt.
3. Wet hands with water and form fish balls. We bake cutlets in the oven for a quarter of an hour or cook in a double boiler for 20 minutes.

carrot cutlets

A very simple and budget recipe is vegetable cutlets. They can be introduced into the diet of babies up to a year old, at the age of 8-9 months. Carrots are a source of vitamin A and various trace elements. You can make cutlets if you have at hand:

• 4 young carrots;
• 1 egg or 2 quail;
• 1 st. l. semolina or chopped oatmeal;
• 75 ml of milk;
• salt, sugar;
• breadcrumbs for breading.

1. Peel the carrots, wash and cut into small cubes.
2. Add salt, sugar and semolina to it.
3. Pour carrots with milk and simmer for 15-25 minutes. Don't forget to stir.
4. Add the egg yolk to the cooled mixture.
5. We form cutlets, roll in breadcrumbs and bake for 20 minutes in the oven.

Cabbage vegetable cutlets

Cabbage cutlets or lazy cabbage rolls are a complete dish that does not require a side dish. It must be cooked in the oven or by stewing. For cooking we use:

• 50 g minced chicken;
• 50 g finely chopped cabbage;
• half an onion;
• 1 st. l. boiled rice;
• 1 egg;
• salt;
• 1 st. l. sour cream.

1. Minced meat is mixed with cabbage, we introduce the onion, cut into small cubes.
2. Add rice and eggs to the mixture.
3. Salt the resulting mass and mix.
4. We form cakes, put in a pan, add sour cream and simmer for half an hour.

Over time, the mother recognizes the preferences of the baby, can use cutlets as a means of disguising foods that are not loved by the baby. For example, broccoli added to minced meat will make the meat dish juicier and brighter. Tasty and unusual cutlets are obtained from oatmeal, cauliflower. Don't be afraid to experiment. It is important that when choosing a heat treatment option, the beneficial properties of the ingredients are not lost.

I bring to your attention a wonderful recipe for baked cutlets for children, which can please both the baby and adult family members. Cutlets do not need to be fried, which will save you time and, of course, are healthier. You can give such cutlets to a child from 1 year old, but then it is better not to use garlic, and put less onion.


Ingredients:

• Chicken fillet - 1 pc.
• Zucchini - 1 pc.
• Onion - 1/2 pc.
• Egg - 1 pc.
• Garlic - 1 clove (if the child is already over 2 years old)
• Flour - 5 tbsp.
• Salt - to taste

Step by step photos how to prepare the recipe:

Grate the peeled zucchini on a coarse grater, salt and leave for 10 minutes.