Baby vegetable cutlets

300 g cabbage

2-3 potatoes

1 carrots

1 garlic clove

1 egg

sour cream

flour

dill

vegetable oil

salt

Wash the cabbage on a coarse grater, carrots and potatoes into small, stir, beat the vegetable mix egg, salt, pour about 2 tbsp of flour and stir again.

Grease the pan with oil, heat, molded from vegetable stuffing small cutlets, breaded in flour.

First fry baby vegetable cutlets over high heat on both sides, then cover the pan with a lid, put the patties on each side for another 10 minutes on low heat.

Stir in sour cream and passed through garlic press, serve cutlets with cooked sauce.