Site of parents of children with tyrosinemia
Recipes vegetarian cuisine

Fritters of zucchini and potatoes


zucchini - 500 g

Potatoes - 4 pcs.

Egg - 2 pcs.

flour - 4 tablespoons

pinch of salt-

a bunch of parsley

Cooking method:

Boil potatoes and mash with a fork hot or grind in a blender to puree. Squash grate on fine grater. Add mashed potatoes, eggs, flour, salt, finely chopped parsley and knead the dough. Good warm pan. Fry the pancakes in oil on both sides until golden brown. We serve pancakes zucchini and potatoes with sour cream.

Cutlets from buckwheat and carrots

Ingredients (for 7 cutlets):

1,5-2 cups boiled crumbly buckwheat

1/2 large carrots

1/2 onion

1 clove of garlic

A beam of green

1-2 tbsp of sour cream (or mayonnaise)

1 egg

1 tbsp semolina (or flour)


Salt and pepper to taste

vegetable oil

Cooking method:

Crumbly porridge cooked with onion, dill and garlic in a meat grinder scroll. Add in minced on a fine grater grated carrots, pepper, salt, and drive a raw egg, mix, mix well, at the end of semolina. Formed from the prepared minced cutlets, breaded them in breadcrumbs and fry on both sides in hot oil, turn over very carefully, wide spatula (because it is very gentle). Served with sour cream, fresh herbs and vegetables.

Dietary soup with sauerkraut

Ingredients for 6 servings:

150 gr. sauerkraut = 18 kcal

100 gr. = 2 pcs. carrot = 32 kcal

50 gr. = 1 pc. potato = 40 kcal

50 gr. = 1 goal. onions = 22 kcal

25 gr. = 1 tbsp. l. butter = 187 kcal

10 gr. H = 1. L. sour cream = 20 calories

50 gr. Green = 25 kcal

500 gr. water, salt, pepper, bay leaf

How to cook:

1. Finely chopped potatoes pour 2.5 cups of hot water and put to boil, add the bay leaf and black peppercorns. Sauerkraut pour a little hot water and put on fire simmer until tender.

2. Carrots grate on a coarse grater, fry in butter and mix with sauerkraut and pepper to taste. Put out together for 10 minutes.

3. Then add this mixture to the potato broth and cook 5 minutes. Remove from heat and add the chopped onions. Cover and let stand ready scham 10-15 minutes.

4. Pour into bowls, sprinkle with finely chopped parsley, dill, cilantro, green onions and garlic, and sour cream.

Dyuksel - it is stuffing for stuffing vegetables.


30 g butter

1 tbsp. tablespoon of vegetable oil

One large onion

good idea to add the shallots or onion

125 grams of mushrooms




Cooking method:

In the hot fat fry finely chopped onion and mushrooms, add salt, pepper, nutmeg and cook until thick. You can add a little soy sauce, 1 tbsp. grated bread crust and tomato pulp. Or make a spicy taste, add the finely chopped parsley and garlic. Stuff finished any vegetable mixture and bake in the oven. You can build a pyramid, alternating slices of roasted vegetables and layers dyukselya, get a millefeulles - a kind ovoschegribnoy Napoleon. Great tasty and healthy!

Stuffed cereals


Cabbage - 1 small head

Groats corn - 1 cup

Carrot big - 5 pcs

Sunflower oil fragrant - 100-150ml (but enough and 50 ml)

Onions - 1 pc

Salt and pepper - to taste

Cooking method:

Cabbage leaves prepared as usual. Corn Grits, pour hot water for 10-15 minutes, drain the water. Sunflower oil to put out the onions and carrots. Carrots grate. Cereals combine with vegetables, add salt and pepper, mix thoroughly. In the prepared cabbage leaves lay out stuffing and form Holubec. Ready to shift the stuffed cabbage in a saucepan, cover with water and simmer for 45 minutes and let stand one hour.