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.
1
Boil potatoes in their skins in a large amount of salted water.
- 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.
- Broccoli: 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.
- Onion: 1 piece
- Garlic: 2 cloves
4
Whip the egg whites to soft peaks.
- 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.
- Potato: 500 g
- Broccoli: 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.
- Breadcrumbs: 0.3 glass
9
Transfer from the skillet to a baking sheet and finish cooking in the oven for another 5-7 minutes.
