Vegetable Cutlets #2
Ingredients
- 12 oz carrots
- 5 1/3 oz turnips
- 9 oz celery
- 9 oz cabbage
- 3 1/2 oz onion
- 2 oz butter
- 1.1 lb dried mashed potatoes
- 4 egg yolks
- 17 floz Tomato Sauce
- picked parsley
- seasoning
for coating
- flour
- eggwash
- breadcrumbs
Instructions
- Melt the butter in a shallow pan, add the chopped onion and Sauté without colouring.
- Cut the vegetables into small dice, cook in boiling salted water for 3 minutes, then drain well.
- Add the vegetables to the onions, add the mashed potato, yolks and seasoning, mix well over heat to a fairly firm consistency.
- Allow to cool, divide into 70 g pieces and mould into a cutlet shape, using flour.
- Pass through flour, eggwash and breadcrumbs, reshape and deep fry at 180°C until golden brown; drain on kitchen paper.
- Arrange on dish papers, garnish with fried parsley and serve accompanied with the Tomato Sauce.
Calories: 147 kcal
Carbohydrates: 19 g
Protein: 4 g
Fat: 7g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 90 mg
Sodium: 369 mg
Potassium: 648 mg
Fiber: 4 g
Sugar: 6 g
Vitamin A: 6287 IU
Vitamin C: 29 mg
Calcium: 62 mg
Iron: 1 mg