Potato Cutlets With Zucchini And Pancetta |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My mum used to make this and i loved them. This recipe is an adaptation of her Indian Style cutlets. I had alter the Indian spices with Italian herbs as my partner's mother does not like Strange foods ( Thats a lot of ethnic Italians for you). Read more . The cutlets were a hit!!! so im sharing this with you. Ingredients:
1/2 cup pancetta or cubed bacon or ground beef |
3 large potatoes |
4 cloves garlic |
1 medium onion |
3 zucchini |
1 sprigs rosemary |
1 tbs of oregano |
1/2 tbs of sage ( salvia) or 3 fresh leaves |
2 eggs |
1 cup bread crumbs |
oil to fry ( olive or veg) |
1 lemon cut into wedges |
salt to taste |
Directions:
1. Boil your potatoes until they are cooked, make sure they are cooked yet firm. Peel them.
2. While your potatoes are boiling, in a pan add 2 tbs of olive oil and when hot add your finely chopped onions and garlic.
3. Then add your finely cubed or chopped Zucchini
4. Add your Rosemary, Oregano, Sage, your choice of meat and salt
5. MIx well and cook covered on medium heat for about 5-6 mins.
6. Uncover and cook on high heat until there is very little water remaining in the pan
7. Let it cook for a few
8. To this add your potatoes and mash it into a mixture.
9. While you are mashing add 4 tbs of oil to a frying pan on medium heat.
10. Make golf sized balls with this mash in your palms and flatten ( 1/2 inch thick)
11. Beat your eggs with 1 tbs of water and dip your individual mash cutlets in it
12. Cover with bread crumbs and lower gently into the frying pan as not to burn yourself
13. Fry until golden brown on both sides
14. Serve hot or cold with or without lemon or lime wedges
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