Potato cutlets with red beans
4 servings
140 minutes
Potato cutlets with red beans are a cozy dish that combines simplicity and richness of flavors. Their roots trace back to traditional European cuisines where vegetable cutlets are valued for their nutrition and accessibility. The tender mashed potatoes blend with aromatic sautéed carrots, onions, and turmeric, giving the cutlets a warm golden hue and a slight spiciness. Red beans add softness and richness, while spices and Provençal herbs reveal a harmonious taste. Coated in breadcrumbs and fried to a crispy crust, they are perfect as a standalone dish with sauce or fresh vegetables, as well as part of a complex side dish. These cutlets are a great example of how simple ingredients can create a rich, cozy, and extraordinarily tasty meal.
1
We cook red beans until they are very soft and mushy (I had small red adzuki beans). We boil the potatoes and let them cool down a bit and dry. In a pan, we sauté grated carrots and finely chopped onions with turmeric until lightly golden.
- Red kidney beans: 0.5 glass
- Potato: 1 kg
- Carrot: 3 pieces
- Onion: 1 head
- Vegetable oil: 2 tablespoons
- Turmeric: 2 teaspoons
2
We add spices and herbs to the sauté. We mash the potatoes into a smooth puree, mix with eggs, add beans, sauté and flour. Mix well. Before shaping the patties, we taste to determine if more spices are needed.
- Chili powder: to taste
- Ground black pepper: to taste
- Herbes de Provence: to taste
- Salt: to taste
- Chicken egg: 4 pieces
- Wheat flour: 0.5 glass
3
We shape small, neat patties and coat them in breadcrumbs. Fry in oil over medium heat until golden brown.
- Breadcrumbs: to taste
- Vegetable oil: 2 tablespoons
