Soft, aromatic, loved by children and adults. One addition does the job here

Potato and broccoli cutlets They will be especially appreciated by parents who try to sneak vegetables into their children in a clever way. The cutlets from this recipe come out soft and aromatic. Parmesan is an addition that adds creaminess, and the cornflake coating guarantees crunchiness.

You can deep fry them in oil or bake them in the oven. The cutlets taste great with potatoes or fries as a lunch dish or with a salad of fresh vegetables as an appetizing dinner.

• 1 large broccoli,
• approx. 400-500 g of potatoes,
• 1 clove of garlic,
• 2 carrots,
• 4 tablespoons of parmesan (finely grated) or other hard cheese,
• 1 egg,
• a pinch of salt and pepper,
• approx. 150 g of wheat flour.

Breading:

• 2 eggs,
• 2-3 tablespoons of wheat flour,
• 5 tablespoons of breadcrumbs,
• 5 tablespoons of finely crushed cornflakes.

Peel and boil the potatoes in salted water until soft. Cut florets from the broccoli and cook them as well. Drain well and use a potato masher to mash both the potatoes and broccoli into a smooth puree. Place the vegetables in a bowl. Add a peeled and grated carrot and a clove of garlic pressed through a press. Add finely grated Parmesan, add the egg and mix with a spoon. Successively add flour and mix. The less dough it takes, the better. Mix the dough again to make it compact and easy to shape.

Prepare three bowls. Pour flour into one, add and beat the egg into the other, and place breadcrumbs and finely ground cornflakes in the last one. Form croquettes from the mass, roll in flour, egg and flakes. Place the cutlets in the refrigerator for 15 minutes.

After this time, heat the oil in a pan and fry the cutlets on all sides until golden brown. Then place it on a plate lined with a paper towel. You can also bake the cutlets. About 20-25 minutes at 180°C is enough. It is best to serve the dish warm, immediately after preparation.

Source: Terazgotuje.pl