How do pantry staples elevate vegetable cutlets?

Vegetable cutlets offer even more variety than their meat counterparts and can be made in two main ways. While raw vegetables with certain additions yield good results, cutlets made from cooked vegetables are more popular. This is also how our celebrated vegetable cutlets come to be.

The foundation of these cutlets comprises boiled potatoes, carrots, and beans. After boiling, these vegetables are either ground or mashed. This base pairs beautifully with a wide range of herbs and spices and tastes wonderful, whether seasoned gently or with a rich mix of oriental spices like turmeric or coriander. The breading, featuring panko, adds an interesting dimension to the dish.

Originating from Japan, panko is a breadcrumb known for its coarser, flakier texture than traditional breadcrumbs. This distinct texture makes for a crunchier coating on fried foods and absorbs less fat. Panko is versatile, ideal for coating vegetables, meat, and even seafood for deep-frying, as favored in Japanese cuisine.

It perfectly matches these cutlets, enhancing their texture and flavor. Conveniently, panko is now widely available, even in discount stores, and is used just like regular breadcrumbs.

Ingredients:

For the breading:

Additionally:

Preparation:

1. Peel and cube the potatoes and carrots. Combine them with the beans and peas, pour enough water to cover, add a pinch of salt, and boil until tender yet firm. Drain and allow to cool slightly.

3. Shape the mixture into flat cutlets. First, dip them into the beaten eggs, then coat them in flour and panko. Allow them to rest for 5-10 minutes before frying.

4. Heat the oil in a frying pan and cook the cutlets for a few minutes on each side until the breading is golden brown. Serve the vegetable cutlets hot, ideally with a fresh salad. They also go wonderfully with pickles.