Potato cutlets with broccoli

4 servings

60 minutes

Potato cutlets with broccoli are a tender and aromatic dish of European cuisine, combining the airy texture of potatoes and the freshness of broccoli. This recipe emerged as an alternative to traditional meat cutlets, offering a light and nutritious option with rich flavor. The crispy golden crust, pan-fried and finished in the oven, hides a soft potato filling enhanced by the zest of parmesan and the aroma of nutmeg. The cutlets are perfect for serving with light sauces and fresh vegetables, creating a harmony of taste and texture. They are great as a standalone dish or side, and also make an excellent option for a vegetarian menu.

Energy value per serving

• Calories: 284
• Proteins: 15.3g
• Fats: 8.5g
• Carbohydrates: 39.8g

Ingredients

• Potato: 500 g
• Onion: 1 pc
• Garlic: 2 clove
• Ground nutmeg: pinch
• Salt: to taste
• Ground black pepper: to taste
• Breadcrumbs: 0.3 glass
• Broccoli cabbage: 300 g
• Grated Parmesan cheese: 60 g
• Chicken egg: 2 pc

Cooking steps

1. Boil potatoes in their skins in a large amount of salted water.

   Required ingredients:

   • Potato: 500 g
   • Salt:  to taste

2. 5 minutes before the potatoes are ready, add fresh broccoli florets. After boiling, keep in water for 3 minutes and quickly transfer to a bowl of ice water (this stops the cooking process and preserves the color). Both potatoes and broccoli can also be steamed. Transfer everything to a colander to drain the water.

   Required ingredients:

   • Broccoli cabbage: 300 g

3. Finely chop the onion and sauté in vegetable oil until translucent. Add 2 finely chopped garlic cloves, sauté together for half a minute, and turn off.

   Required ingredients:

   • Onion: 1 piece
   • Garlic: 2 cloves

4. Whip the egg whites to soft peaks.

   Required ingredients:

   • Chicken egg: 2 pieces

5. Cut broccoli and potatoes into medium pieces, add all ingredients except for the proteins. Mix everything. Gradually add the proteins and mix gently.

   Required ingredients:

   • Potato: 500 g
   • Broccoli cabbage: 300 g
   • Onion: 1 piece
   • Garlic: 2 cloves
   • Ground nutmeg:  pinch
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Breadcrumbs: 0.3 glass
   • Grated Parmesan cheese: 60 g

6. Preheat the oven to 200 degrees.

7. We heat the oil in the pan quite well; otherwise, the medallions will absorb it and boil instead of frying.

8. We shape round patties (it's easier to do this with wet hands). We coat them in breadcrumbs and quickly brown them in a large amount of hot oil.

   Required ingredients:

   • Breadcrumbs: 0.3 glass

9. Transfer from the skillet to a baking sheet and finish cooking in the oven for another 5-7 minutes.