350 g carrots
150 g turnips
250 g celery
250 g cabbage
100 g onion
50 g butter
500 g dried mashed potatoes
4 egg yolks
500 ml Tomato Sauce
picked parsley
seasoning
150 g turnips
250 g celery
250 g cabbage
100 g onion
50 g butter
500 g dried mashed potatoes
4 egg yolks
500 ml Tomato Sauce
picked parsley
seasoning
for coating
flour
eggwash
breadcrumbs
eggwash
breadcrumbs
method
1. Melt the butter in a shallow pan, add the chopped onion and Sauté without colouring.
2. Cut the vegetables into small dice, cook in boiling salted water for 3 minutes, then drain well.
3. Add the vegetables to the onions, add the mashed potato, yolks and seasoning, mix well over heat to a fairly firm consistency.
4. Allow to cool, divide into 70 g pieces and mould into a cutlet shape, using flour.
5. Pass through flour, eggwash and breadcrumbs, reshape and deep fry at 180°C until golden brown; drain on kitchen paper.
6. Arrange on dish papers, garnish with fried parsley and serve accompanied with the Tomato Sauce.
2. Cut the vegetables into small dice, cook in boiling salted water for 3 minutes, then drain well.
3. Add the vegetables to the onions, add the mashed potato, yolks and seasoning, mix well over heat to a fairly firm consistency.
4. Allow to cool, divide into 70 g pieces and mould into a cutlet shape, using flour.
5. Pass through flour, eggwash and breadcrumbs, reshape and deep fry at 180°C until golden brown; drain on kitchen paper.
6. Arrange on dish papers, garnish with fried parsley and serve accompanied with the Tomato Sauce.
serving amount
serves 10
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