What do you do with leftover veggie puree from my Mirepoix Soup? Obviously you turn them into really delicious cutlets!
Are you telling me they look nothing like a meat cutlet? Well, because this particular recipe is for the veggie lover. Although, in all fairness, it can be tweaked with some minced meat additions to make it meaty.
Are you telling me they look more like patties? Well, that’s probably because here in India, we call these patties cutlets. Strange? We sure don’t think so! They taste amazing either way. Po-tay-to, po-tah-to!
Stuff these cutlets into buns or dip them in some mustard or ketchup, they taste great any way you want to eat them!
I’ll get straight to it!
Ingredients (makes 6 palm sized cutlets)
1 egg, beaten lightly
1/2 cup mirepoix puree
3 -4 slices of dry bread
oil for frying
- In your mixer, powder the dry bread and put it in one of the deep plates.
- In another deep plate, beat the egg with the salt and pepper.
- Pressure cook the washed potatoes for 5 whistles. Once cooked, peel the skin off and mash the potatoes roughly with the fork in another plate.
- Mix in the mirepoix puree with the potatoes. If the mixture is too runny, add the bread crumbs until thick enough to hold its round shape.
- Flatten the mixture into half inch disks, dunk them in the egg mixture and then into the bread crumb mixture. Set the cutlet aside for frying. Repeat for the rest of the mixture.
- In your frying pan pour enough oil to coat the pan and heat on medium flame until the oil starts to bubble.
- Fry the cutlets for two minutes on both sides until golden brown. Serve as a side to soups and breads!
Mirepoix is nothing but sweated down carrots, onions and celery in a 1:2:1 ratio (respectively).
For a non-vegetarian option, boil a chicken breast and shred it finely before adding to the mixture. You can also do the same with a filet of meaty fish like tuna.