Vegetable Cutlet

A breadcrumb crust that snaps between your teeth, revealing a steaming, spiced vegetable center. The aroma of toasted garam masala and chili immediately sharpens the appetite.

• Prep time: 30 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 293
• Protein: 7 g
• Carbs: 47 g
• Fat: 7 g

Ingredients

• 300 g Potato ( cooked and mashed )
• 100 g Carrot ( finely chopped )
• 50 g Green bean ( finely chopped )
• 50 g Green peas ( fresh or frozen )
• 2 piece Garlic ( minced )
• 1 piece Thai chili ( finely sliced )
• 1 tsp Ginger powder
• 1 tsp garam masala
• 0.5 tsp Turmeric powder
• 0.5 tsp Hot pepper en poudre
• 1 tbsp Fresh cilantro ( chopped )
• 50 g Wheat flour ( for the slurry )
• 100 g Breadcrumbs
• 500 ml Sunflower oil ( for frying )
• 1 pinch Gray sea salt
• 10 g Fresh ginger ( grated )

Instructions

1. Cooking the potatoes

   Cook the potatoes in boiling water. A knife tip should sink in without resistance. Drain and mash into a dry, smooth puree.

2. Vegetable preparation

   Finely chop the carrots and green beans. Blanch them for 3 minutes in boiling water with the peas so they remain tender but firm.

3. Shaping the filling

   Mix the puree, vegetables, minced garlic, grated fresh ginger, Thai chili, coriander, and all spices. The dough should be malleable and not stick to fingers.

4. Breading

   Form oval patties. Dip them in a flour-water mixture (liquid cream consistency), then roll them in breadcrumbs for full coverage.

5. Frying

   Heat the oil. Immerse the cutlets. They should brown quickly without burning. When the crust is brown and rigid, it's ready.

Chef's tips

• Don't overcook the vegetables; they should keep a slight bite in the filling.
• The mashed potatoes must be very dry, or the cutlet will burst during frying.
• The oil must be at 180°C: a piece of breadcrumb should immediately float to the surface.

Storage

Keeps for 2 days in the fridge. Reheat in the oven at 200°C to restore crispness. Do not use the microwave.