Potato Cutlets with Broccoli
Main Dishes • European
Description
Potato Cutlets with Broccoli
Ingredients
- Salad Potatoes 20 oz
- Onion 1 piece
- Garlic 2 cloves
- Ground Nutmeg a pinch
- Salt to taste
- Ground Black Pepper to taste
- Breadcrumbs ¼ cup
- Broccoli 10 oz
- Grated Pecorino Pepato Cheese 0 oz
- Farm fresh eggs 2 pieces
Step-by-Step Guide
Step 1
Boil the potatoes in their skins in a large amount of salted water.
Step 2
5 minutes before the potatoes are done, add the fresh broccoli florets. Once boiling, keep in the water for 3 minutes and quickly transfer to a bowl of ice water (this stops the cooking process and preserves the color). Both the potatoes and broccoli can also be steamed. Transfer everything to a colander to drain the water.
Step 3
Finely chop the onion and sauté it in vegetable oil until translucent. Add 2 finely chopped garlic cloves, sauté together for half a minute, and turn off the heat.
Step 4
Whip the egg whites until soft peaks form.
Step 5
Chop the broccoli and potatoes into medium pieces, add all the ingredients except the egg whites. Mix everything together. Gradually add the egg whites and gently fold them in.
Step 6
Preheat the oven to 390°F.
Step 7
Heat the oil in a pan quite hot; otherwise, the cutlets will absorb it and boil instead of frying.
Step 8
Form round cutlets (it's easier to do this with wet hands). Coat in breadcrumbs and quickly brown them in a large amount of hot oil.
Step 9
Transfer from the pan to a baking sheet and finish cooking in the oven for another 5–7 minutes.
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