Vegetable Cutlet with Mashed Potatoes and Mixed Vegetables

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Vegetable Cutlet with Mashed Potatoes and Mixed Vegetables

Source: United Nations International School 1997

 

1 lb. russet potatoes, peeled

1 1/2 cups mixed raw vegetables

2 ginger root slices (1 " each), finely chopped

3 garlic cloves, minced

2 tsp. curry powder, or to taste

2 tsp. salt

1/2 large lemon, juice only

red pepper flakes to taste

1/2 cup prepared bread crumbs (seasoned; gf if necessary)

4 Tbsp. vegetable oil

 

 

TIP - MIXED RAW VEGETABLES: grated carrots, finely chopped cauliflower,

peas, chopped green beans, and corn kernels

 

1. Bring to a boil 4 cups salted water in a large pot. Add potatoes. Boil

until tender, 20 to 30 minutes. Drain well and mash until smooth.

 

2. In a medium saucepan over moderate heat, boil vegetables with very little

water until al dente (firm to the bite), about 3 to 5 minutes. Mash

vegetables together lightly.

 

3. Once vegetables have cooled, mix with mashed potatoes. Stir in ginger,

garlic, curry, salt, lemon juice and hot pepper. Form round, oval or pear

shaped patties, 1 to 1.5-inches thick. Roll in bread crumbs.

 

4. Heat vegetable oil over moderately high heat in a nonstick frying pan.

When oil is hot, reduce heat to moderate and saute vegetable cutlets. Turn

to brown both sides, about 5 minutes per side.

 

[TIP - OIL - Alternatively toss bread crumbs with 1 tablespoon oil. Coat the

patties; arrange on nonstick baking sheet; bake preheated 425F oven for 10

to 15 minutes or until lightly browned. est: 143 Calories; 3g Fat (19.0%

calories from fat)]

 

 

NOTES : Mashed potatoes, rather than grains, such as bulgur, make this

vegetarian standard very smooth. Serve with homemade tomato soup and

coriander chutney, these cutlets make a great Sunday night supper. They're

also excellent as miniature appetizers.

 

 

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http://www.AllNaturalSweetnerRecipes

 

 

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