Carrot and Cabbage Cutlets

Ingredients

2 carrots

150 g cabbage

1 cup flour

1 egg

Salt to taste

Boil the carrots and cabbage in salted water (since the carrots take a long time to cook, chop them finely, then add the cabbage at the end and cook until tender).

Mash the carrots and cabbage, add the flour and egg, and mix thoroughly until smooth. Taste; if there's not enough salt, add more.

Heat a frying pan, add a drizzle of oil, and rub it over the entire surface with a spatula or pastry brush. Drop the carrot mixture with a large spoon, one spoonful per cutlet, and fry on each side until golden brown (about 2-3 minutes each).

 Serve with sour cream or yogurt.

Enjoy!