The secret to crunchy, meat-free cutlets with a panko twist
Vegetable cutlets come in a wider variety than their meat counterparts and can be made in two primary ways. You can use raw vegetables with certain additions, but cutlets made from cooked vegetables are more popular. That's the technique we'll be using today.
Delicately or with an Oriental Twist
Our cutlets use a base of boiled potatoes, carrots, and beans, which should be either finely ground or mashed. The resulting mix pairs well with various herbs and spices, allowing for great taste whether you opt for delicate seasoning or bold, oriental spices like turmeric or coriander.
An interesting element also comes into play with the breading, specifically using panko.
Panko is a Must
Originating from Japan, panko breadcrumbs are slightly different from their Western counterparts. Made from crushed, dried bread, panko pieces are larger and flake-like, lending a crunchier texture to foods.
A bonus to using panko is its lower fat absorption rate. While it's a hit with vegetables and meats, the Japanese frequently use it for deep-frying seafood. It's an excellent addition to these cutlets and can be easily found in discount stores, used just like regular breadcrumbs.
Vegetable Cutlets
Ingredients:
Breading:
Additionally:
How to prepare:
1. Peel the potatoes and carrots and cut them into cubes. Add the beans and peas, cover with water, season with a little salt, and boil until tender but not mushy. Drain and allow to cool slightly.
2. Mash the cooked vegetables thoroughly with a masher or process them in a food processor until smooth. Mix in the breadcrumbs, spices, finely chopped chilli, and herbs until well combined and firm. Add more breadcrumbs if the mixture is too wet.
4. Heat the oil in a frying pan and cook the cutlets on each side until golden brown for a few minutes. Serve the vegetable cutlets hot, ideally with a fresh salad. They also go wonderfully with pickles.
