I have always wondered about my husband’s curious love for cutlets. These are small patties that are made from mashed vegetables or meat and bound together with mashed potatoes into a small patty shape then breaded and pan fried. The most popular cutlets are vegetable (made with carrots, onion and beans), beet and potato, and chicken. In 2010 and 2015, I published tasty recipes for Salmon Cutlets and Purple Yam Cutlets.
When making my Quinoa Cutlets, my first objective was to make them healthier. I cut the amount of starchy potatoes and increased rich nutrients and fiber by adding white quinoa which I cooked at the same time I boiled the remaining potato. The flavor is delicious! My husband loved them so they must be good. The quinoa makes them lighter and less filling.
The second objective was to make the cooking process easier by letting the food processor do my chopping work for me. While the potato and quinoa were cooking, I prepared the vegetables. Instead of chopping them finely, I just give them a rough chop, dumped them in the machine and gave the vegetables a few pulses until they were cut into small bits. I transferred them to a skillet and gave them a quick fry until they were tender.
Once all of the ingredients were ready, I combined them in a large bowl by hand before shaping them into patties. Before pan frying them in oil, I dipped them into a paste made with corn meal and then into bread crumbs so the outsides would be crispy.
I serve the Quinoa Cutlets with a zesty Lemon Aioli. Just drizzle a spoonful on each cutlet before eating it.
Try these cutlets today; they are delicious!