Prepare the Potatoes and Carrot:
Peel and wash the potatoes and carrot.
Place them in a pot of cold water.
Add 2 tablespoons of vinegar to the water. This helps to keep the potatoes from becoming too soft.
Bring the water to a boil and cook the potatoes and carrot for about 20 minutes or until they are tender. If the carrot is tougher, it might need a bit more time.
Prepare the Onion:
While the potatoes and carrot are boiling, peel and finely chop the onion.
Heat a small amount of vegetable oil in a pan over medium heat.
Add the chopped onion and sauté until golden brown. Let it cool down.
Mash the Potatoes and Carrot:
Once the potatoes and carrot are cooked, drain them and let them cool slightly.
Use a meat grinder or blender to grind the potatoes and carrot into a smooth mixture.
Mix the Ingredients:
In a large bowl, combine the mashed potatoes and carrot with the sautéed onion.
Add 1 egg, 1 teaspoon of salt, nutmeg, marjoram, and black pepper to the mixture. Mix well to combine all ingredients.
Add breadcrumbs made from white bread to the mixture. The dough should have a firm consistency that can be easily shaped.
Shape the Cutlets:
Dip a spoon in vegetable oil and use it to scoop a portion of the potato mixture.
Rub your hands with a little vegetable oil to prevent sticking.
Shape the mixture into small cutlets or patties.
Roll each cutlet in flour to coat them lightly.
Fry the Cutlets:
Heat sunflower oil in a large pan over medium heat.
Place the cutlets in the heated oil and fry them until they are golden brown on both sides. This should take about 3-4 minutes per side.
Serve:
Remove the cutlets from the pan and drain on paper towels to remove excess oil.
Serve hot and enjoy these delicious potato and carrot cutlets!
Cooking Tips
Consistency: Make sure the potato mixture is firm enough to hold its shape. If it’s too wet, add more breadcrumbs.
Flavor: Feel free to experiment with additional herbs and spices to suit your taste.
Frying: Ensure the oil is hot enough before adding the cutlets to get a nice crispy exterior.
Nutritional Benefits
This dish offers several nutritional benefits:
Potatoes: A good source of vitamins C and B6, potassium, and dietary fiber.
Carrots: Rich in beta-carotene, fiber, vitamin K1, and antioxidants.
Eggs: Provide high-quality protein, vitamins, and minerals.
Why You’ll Love This Recipe
Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for any home cook.
Delicious and Versatile: These cutlets are flavorful and can be enjoyed as a snack, side dish, or even a main course.
Nutritious: Packed with vitamins and minerals, this dish is both healthy and satisfying.
Dietary Information
Vegetarian: This recipe is suitable for vegetarians.
Gluten-Free Option: Use gluten-free breadcrumbs and flour to make this dish gluten-free.
Dairy-Free: This recipe does not contain dairy, making it suitable for those with dairy intolerance.
Why This Recipe Works
This recipe combines the natural flavors of potatoes and carrots with aromatic spices and crispy frying to create a dish that is both comforting and exciting. The vinegar helps to maintain the texture of the potatoes, while the combination of spices adds depth to the flavor. Frying the cutlets in oil gives them a delightful crunch that contrasts beautifully with their soft interior.
Conclusion
This Pan-Fried Potato and Carrot Cutlets recipe is a wonderful way to transform simple ingredients into a delicious and nutritious dish. It’s easy to prepare, budget-friendly, and sure to be a hit with everyone at the table. So, why not give it a try? Share your thoughts and enjoy this tasty recipe that brings a touch of Italy to your home. Buon appetito!
