Jerusalem artichoke cutlets with cabbage and chimichurri sauce

1 serving

30 minutes

Recipe from chef Anatoly Kazakov from the Selfie restaurant

Energy value per serving

• Calories: 730.6
• Proteins: 10.6g
• Fats: 58.6g
• Carbohydrates: 42.9g

Ingredients

• Jerusalem artichoke: 120 g
• Potato: 80 g
• Cauliflower: 200 g
• Coconut milk: 50 ml
• Celery greens: 1 g
• Dried olives: 1 g
• Salt: to taste
• Ground black pepper: to taste
• Coriander: 20 g
• Olive oil: 50 ml
• Red chili pepper: 5 g

Cooking steps

1. Bake the Jerusalem artichoke in parchment at 180 degrees for twenty minutes. Pass through a sieve, add salt to taste. Form into patties. Fry on both sides until golden brown.

   Required ingredients:

   • Jerusalem artichoke: 120 g
   • Salt:  to taste

2. Boil the cauliflower until cooked. Then drain the water, add coconut milk, salt, and simmer for another minute. Blend until smooth.

   Required ingredients:

   • Cauliflower: 200 g
   • Coconut milk: 50 ml
   • Salt:  to taste

3. Chop the cilantro and pepper, and add olive oil.

   Required ingredients:

   • Coriander: 20 g
   • Red chili pepper: 5 g
   • Olive oil: 50 ml

4. Place cauliflower puree on a plate. In the center, add two Jerusalem artichoke patties. Drizzle with chimichurri sauce and sprinkle with dried olives. Garnish with slices of charred cauliflower and celery leaves.

   Required ingredients:

   • Cauliflower: 200 g
   • Jerusalem artichoke: 120 g
   • Dried olives: 1 g
   • Celery greens: 1 g