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IdahoŽ Potato Cutlet with Peanut Sauce
Recipe courtesy of Willie Sng, Chef, University of Massachusetts Amherst, Amherst, MA
Yield: 20 servings
Ingredients
Idaho® Potato Cutlet:
- 7 pounds Idaho® potatoes, peeled and quartered
- 4 ounces butter, melted
- Salt, to taste
- Nutmeg, to taste
- 10 egg yolks
- 1/2 pound carrots, chopped
- 1/2 pound broccoli, chopped
- 1/4 pound onions, chopped
- Flour, for pane
- Eggs, for pane
- Panko, for pane
Peanut Sauce:
- 3 ounces shallots, chopped
- 1 ounce garlic, chopped
- 1 stalk lemongrass
- 2 tablespoons tomato ketchup
- 1/2 tablespoon chili powder
- 1 tablespoon tamarind juice or vinegar
- 1 cup peanuts, coarsely chopped
- 2 tablespoons sugar
- 1 1/2 cups coconut milk
- 1 tablespoon vegetable oil
- 1 tablespoon dark soy sauce
- 4 tablespoons peanut butter
- Salt, to taste
Directions
Idaho® Potato Cutlet:
- Simmer potatoes in salted water until tender. Drain in colander and let dry in colander for several minutes.
- Pass potatoes through a food mill.
- Add butter and mix to a smooth paste. Season with salt, pepper and a little nutmeg.
- If potatoes are very moist stir over a low flame to stiffen. They must be stiffer than mashed potatoes.
- Add the egg yolk and mix until smooth.
- Add the chopped vegetables and mix well. Form into 6-ounce cutlets.
- Pane the cutlets and fry in butter on a griddle until golden brown.
- Serve with sauce on the side.
Peanut Sauce:
- Heat vegetable oil in a saucepan and fry lemongrass, shallots and garlic for a minute or until fragrant. Add chili powder, peanuts and tomato ketchup.
- Add the remaining ingredients and bring it gradually to a boil. Add enough coconut milk to make a sauce and simmer for 2 minutes.
- Season with salt to taste.
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