Vegetable Cutlet
Ingredients
- 300 gPotato (cooked and mashed)
- 100 gCarrot (finely chopped)
- 50 gGreen bean (finely chopped)
- 50 gGreen peas (fresh or frozen)
- 2 pcGarlic (minced)
- 1 pcThai chili (finely sliced)
- 1 tspGinger powder
- 1 tspgaram masala
- 0.5 tspTurmeric powder
- 0.5 tspHot pepper en poudre
- 1 tbspFresh cilantro (chopped)
- 50 gWheat flour (for the slurry)
- 100 gBreadcrumbs
- 500 mlSunflower oil (for frying)
- 1 pinchGray sea salt
- 10 gFresh ginger (grated)
Method
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.
- 1
Cook the potatoes in boiling water. A knife tip should sink in without resistance. Drain and mash into a dry, smooth puree.
- 2
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
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
Form oval patties. Dip them in a flour-water mixture (liquid cream consistency), then roll them in breadcrumbs for full coverage.
- 5
Heat the oil. Immerse the cutlets. They should brown quickly without burning. When the crust is brown and rigid, it's ready.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in the oven at 200°C to restore crispness. Do not use the microwave.
