Potato and Brussels Sprouts Cutlets with Tomato Sauce
4 servings
60 minutes
Potato and Brussels sprouts cutlets with tomato sauce are a refined and cozy dish of European cuisine, combining the tenderness of mashed potatoes with the light nutty note of Brussels sprouts. Their golden crust is crispy, while the inside remains soft and airy. The tomato sauce with onion, garlic, and oregano adds zest, bringing freshness and aroma. This dish warms and delights with its simplicity and rich flavor. It is perfect for both family dinners and festive tables, offering harmony of tastes and ease of preparation.
1
Peel the potatoes and boil them with cabbage until cooked. Mash the potatoes using a special potato masher. Crush the cabbage. Add an egg, salt, and pepper. Form 12 balls from the mixture with floured hands. Roll in breadcrumbs and flatten into a disk 6 cm in diameter and 2 cm thick. Place in the refrigerator.
- Potato: 560 g
- Brussels sprouts: 200 g
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Breadcrumbs: to taste
2
Meanwhile, prepare the sauce by sautéing onion and garlic in olive oil until soft, about 5 minutes. Add tomatoes, oregano, salt, and pepper. Bring to a boil and cook for 5 minutes. Keep the sauce warm.
- Olive oil: 1 tablespoon
- Red onion: 1 head
- Garlic: 2 cloves
- Oregano: to taste
- Canned tomatoes: 300 g
- Salt: to taste
- Ground black pepper: to taste
3
Fry the cutlets in butter on both sides until golden brown. Serve with sauce.
- Butter: to taste
