Cheesy Jalapeño Potato Cutlets
Ingredients
Cutlets
- 2 boiled and mashed potatoes
- 1 cup grated and squeezed zucchini
- 1 finely chopped capsicum
- 5-6 finely chopped tinned jalapeños
- 2 tablespoons juiced from tinned jalapeño
- 3 finely chopped spring onions
- 3 tablespoons nutritional yeast
- 1/4 cup grated vegan cheddar
- 2 teaspoons smoked salt
- 3 teaspoons pepper
- 1/2 tablespoon chili flakes
- 1/4 cup semolina flour + bit more if desired
Slurry
- 2 tablespoons corn flour
- 1/2 cup water
Coating
- 1 cup panko breadcrumbs
- Salt and pepper to season
- Olive oil for frying
Preparation
Mix all the ingredients listed under cutlets together to form 9-10 cutlets
Dip cutlet in slurry then coat in panko breadcrumbs
Freeze for at least 30 minutes before frying in olive oil