Delicious Vegetable Cutlets: A Recipe Everyone Will Love

A tray of these cutlets and everyone at the table: I always prepare a few extra for the next day; they’re even better cold! This delicious vegetable cutlet recipe is perfect for a hearty lunch or a light dinner, and it showcases a colorful array of veggies and flavors.

Ingredients:

For US Measurement:

• 4 cups (400 g) of boiled yellow potatoes
• 1 cup (150 g) of zucchini, diced
• 2 cups (300 g) of bell peppers (yellow and red), diced
• 7 oz (200 g) of light Galbanino cheese (or smoked cheese)
• ½ cup (50 g) of grated Parmesan cheese
• 1 large egg
• Salt, to taste
• Fresh herbs (such as parsley and basil), chopped
• Breadcrumbs, for coating
• Olive oil, for sautéing and drizzling

For European Metric:

• 400 g of boiled yellow potatoes
• 150 g of zucchini, diced
• 300 g of bell peppers (yellow and red), diced
• 200 g of light Galbanino cheese (or smoked cheese)
• 50 g of grated Parmesan cheese
• 1 large egg
• Salt, to taste
• Fresh herbs (such as parsley and basil), chopped
• Breadcrumbs, for coating
• Olive oil, for sautéing and drizzling

Directions:

1. Boil the Potatoes: Start by boiling the potatoes in salted water until they are soft. This usually takes around 20-25 minutes.

2. Prepare the Vegetables: While the potatoes are boiling, wash and dice the zucchini and bell peppers into small cubes. Finely chop the red onion.

3. Sauté the Vegetables: In a non-stick frying pan, heat a splash of extra virgin olive oil. Add the diced zucchini and bell peppers, and sauté them for about 5-6 minutes until they soften without browning.

4. Make the Potato Mixture: Once the potatoes are cooked, drain them, peel them, and while still warm, mash them with a potato masher until you get a smooth puree. In a large bowl, combine the potato puree, sautéed vegetables, beaten egg, grated Parmesan cheese, chopped herbs, salt, and diced Galbanino cheese.

5. Form the Cutlets: Mix everything until well incorporated, then use your hands to shape the mixture into oval or round cutlets, trying to keep them similar in size.

6. Coating the Cutlets: Dredge each cutlet in breadcrumbs, pressing gently to ensure they stick.

7. Bake the Cutlets: Place the breaded cutlets on a baking tray lined with parchment paper. Spray or drizzle them lightly with extra virgin olive oil. Bake in a preheated oven at 180°C (350°F) for approximately 20 minutes, or until they are golden brown. Alternatively, you can air-fry them at 180°C (350°F) for 15-18 minutes for a healthier version.

8. Serve and Enjoy: Serve the cutlets warm for a gooey cheese experience, or let them cool and enjoy as a delicious cold dish, perfect for a summer meal.

Nutritional Information:

• Total Calories: Approximately 1,100 kcal
• Calories per 100 g: Approximately 120 kcal
• Preparation time: 15 minutes
• Cooking time: 30 minutes

Cooking Tips and Tricks:

1. Choose the Right Potatoes: For the best texture, use waxy yellow potatoes. They hold their shape well when boiled and provide a creamy consistency when mashed.

2. Customize Your Vegetables: Feel free to substitute or add any vegetables you love, such as carrots, broccoli, or spinach, for additional nutrients and flavor.

3. Make It Ahead: The mixture can be prepared a day in advance and stored in the refrigerator. Just form the cutlets and bake them when you’re ready to eat!

Variations:

1. Spicy Kick: Add some chopped jalapeños or a sprinkle of red pepper flakes to the mixture for a spicy version of the cutlets.

2. Herb Infusion: Experiment with different fresh herbs like thyme, oregano, or dill to change the flavor profile of the cutlets.

This vegetable cutlet recipe is not only nutritious and packed with flavor, but it’s also incredibly versatile, allowing you to customize it to your liking. Whether enjoyed warm or cold, it’s sure to become a favorite in your home!