I changed my mum’s Meat Cutlets recipe to Potato and Peas Cutlets. When I was younger my mum made a similar dish. She added mince meat and potatoes. Rolled it into a ball and coated it in eggs and bread crumbs and deep fried the cutlets.
I changed the recipe to a healthier version. Instead of deep frying I baked it in the oven. Replaced the meat and added peas and spinach and coated it in egg and breadcrumbs.
100g mashed potato
100g baby peas
1 cup spinach
30g bread crumbs
1 egg beaten
Preheat oven to 180°C and line tray with baking paper.
Boil the peas and place in a bowl and gently mash the peas. Don’t mash them to much.
Chop spinach and add to the bowl.
Add the mash potato.
Mix the ingredients until combined and roll them into 3-4 balls.
Remove two plates. In one plate place the beaten eggs and another plate place the bread crumbs.
Coat the mixture in the egg and then the breadcrumbs. Coat evenly.
Place in the baking tray and bake for 20-30 minutes, or until golden brown.
This dish serves 1
Use frozen mash potato and peas.
To make the mash potato healthier do not add cream or milk. Leave the potato plain.
Try these potato dishes
Lamb Cutlets with Spicy Potatoes
Mustard lamb with Cauliflower and Potato Mash