Vegetable Cutlets #2

Vegetable Cutlets #2

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Servings: 10
Calories: 147

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
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