Sunlight Cafe: American Potato Cutlets

[Guest guest]

* Exported from MasterCook Mac *

 

American Potato Cutlets

 

Recipe By : Mollie Katzen, Sunlight Cafe

Serving Size : 4 Preparation Time :0:00

Categories : vegetables Sunlight Cafe

breakfast and brunch

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups russet potatoes -- cooked and mashed

2 tablespoons Dijon mustard

2 tablespoons fresh dill -- minced

1 teaspoon garlic -- minced

1/2 cup finely minced scallion

1 hard-boiled egg -- minced or grated

3/4 teaspoon salt -- or to taste

1/8 teaspoon black pepper

1 large egg -- beaten

1/3 cup fine bread crumbs -- (1/3 to 1/2)

2 tablespoons olive oil -- (2 to 3)

a little butter -- (optional)

 

For an unusual skillet breakfast, serve these mashed potato cakes with

Fried Green Tomatoes.(Recipe below.) The timing is good, because you

can prepare the tomatoes first and then let them cool while you fry the

potato cakes. (The tomatoes need time to cool anyway.)

 

Why russets? Because they are a dry, meaty variety that mashes well.

Other, waxier types can turn gluey when mashed.

 

You can use leftover mashed potatoes for this. If they've been salted,

adjust the amount of salt accordingly.

 

If you're cooking the potatoes just for this recipe, use 1 pound. Peel

them, cut them into chunks, and boil until soft. Drain very well, and

mash until smooth.

 

You can make and coat the patties up to a day in advance, storing them

on a plate, tightly covered with plastic wrap, in the refrigerator.

Dredge them again in bread crumbs just before frying.

 

Makes about 4 servings (2 patties each)

Preparation time: 30 minutes

 

Place the mashed potatoes in a medium-sized bowl. Add the mustard,

dill, garlic, scallion, hard-boiled egg, salt and pepper. Mix until

everything is thoroughly blended.

Break the egg onto a dinner plate, and beat it with a fork until

smooth. Place the bread crumbs on another plate.

Use your hands (wet them if you like, for easier handling) to form the

mixture into 3-inch patties, using about 1/4 cup for each.

Carefully dip both sides of each patty in egg and dredge them lightly

in the breadcrumbs to coat on all sides.

Place a 10-inch skillet over medium heat. After a minute or two, add

the olive oil, wait for about 10 seconds, then swirl to coat the pan.

If you like, you can also melt in some butter.

 

When the pan is hot enough to sizzle a bread crumb, fry the cutlets

about 5 minutes on each side, or until golden and crisp. Remove the

cutlets from the pan and transfer them to a wire rack over a tray to

cool. (This retains their crispy texture.)

Serve hot or warm.

 

Variation: Broccoli-Potato Cutlets

 

Follow the main recipe with these adjustments. Add to the potato

mixture 1 1/2 cups finely minced broccoli (florets and peeled stems).

For a touch of color, replace the scallion with: 1/2 cup finely minced

red onion

 

Source: Mollie Katzen, Sunlight Cafe

Copyright 2002 Mollie Katzen

MC Formatted by Eruna Schultheiss

 

- - - - - - - - - - - - - - - - - -

 

Per serving (excluding unknown items): 176 Calories; 10g Fat (49%

calories from fat); 5g Protein; 17g Carbohydrate; 106mg Cholesterol;

531mg Sodium

Food Exchanges: 1 Starch/Bread; 1/2 Lean Meat; 1 1/2 Fat

 

_____