Cheesy Jalapeños Potato Cutlets
Ingredients
- for cutlets:
- potatoes: 2 boiled and mashed
- zucchini: 1 cup grated and squeezed to remove water
- capsicum: 1 finely chopped
- tinned jalapeños : 5-6 finely chopped
- juiced from tinned jalapeño: 2 t
- spring onions: 3 finely chopped
- nutritional yeast: 3 t
- vegan cheddar: 1/4th c grated
- smoked salt: 2 t
- pepper: 3 t
- chilly flakes: 1/2 t
- semolina flour: 1/4th c + bit more if desired
- for slurry:
- corn flor: 2 t
- water: 1/2 c
- for coating:
- panko breadcrumbs: 1 c
- 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
Whatveganseat #vegansofinstagram #veganfoodie #veganfoodporn #veganrecipes #veganeats #lunchideas #veganshares #eatplants #potato #herbivore #plantbased #veganlunch #veganbowls #vegandinner #healthyvegan #veganfoodshare #vegana #veganfoodspot #instagram #vegano #bestofvegan #veganmeals #feedfeed #veganlove #food52 #wholefoods #spicy