Pumpkin Cutlets

Prepare all ingredients: thoroughly peel and wash the pumpkin, onion, and garlic. Also, wash the chicken eggs. Rinse the lettuce leaves under running water and carefully pat them dry with a paper towel to ensure no moisture remains.

Cut the pumpkin into several small pieces so it cooks faster.

Place the chopped pumpkin in a pot, cover with cold water, and bring to a boil over high heat.

Once the water boils, reduce the heat to low and add salt to taste. Cook the pumpkin, covered, for about 20 minutes, periodically checking its tenderness with a knife. The pumpkin should become very soft.

Drain the boiled pumpkin pieces in a colander to completely remove any excess liquid.

Transfer the pumpkin to a blender and process until smooth. If you don't have a blender, you can simply mash it with a potato masher.

Finely chop the onion.

Mince the garlic with a knife or put it through a garlic press.

In a deep bowl, combine the pumpkin puree with the minced onion and garlic. Thoroughly mix all ingredients to create the base for the patties.

Crack the eggs into the bowl with the pumpkin mixture.

Add the flour, season with salt and pepper to taste. Mix everything until a smooth consistency is achieved.

Wet your hands and form small patties from the minced meat mixture. Before frying, coat each patty in breadcrumbs to achieve an appetizing crust.

Pour vegetable oil into a frying pan and heat it thoroughly. Fry the patties on both sides for 5-7 minutes until they turn a beautiful golden-brown color. Place the cooked patties on a paper towel to remove excess oil.

Arrange fresh salad leaves on a beautiful serving platter. Carefully place the ready, aromatic pumpkin patties on top. Serve immediately, savoring every bite!