Vegetable Fritters

The Polish for these is kotlety z jarzyn  – cutlets from vegetables.

The word kotlety(plural) comes from the Italian word cotoletta(singular) for cutlet or chop.

These are made with boiled or steamed vegetables.

Root vegetables are good here as well as cooked cabbage – you can also add cooked pulses such as peas and beans –  I am writing a post just about bean fritters which will be posted soon.

The following vegetable are ones I often use: cabbage, carrots, celeriac, cauliflower, parsnip and potato.

The cooked vegetables need to be chopped fine, minced or mashed – whichever is more suitable or easiest.

 

For this post I cooked the vegetables especially but this is a good way to use up any leftover cooked vegetables.

Ingredients

Around 500g of cooked vegetables – chopped,mashed or minced as appropriate.

2 onions – chopped fine

Butter to fry the onions

1 egg (can add another egg yolk as well)

2 – 3 tablespoons of potato flour – depends on how moist or starchy the vegetables are.

Salt & pepper

Dried Breadcrumbs

Sunflower oil for frying

Extras – you can add chopped parsley, dill or chives or any other herbs you like.

Method

Chop fine, mash or mince the vegetables as appropriate.

Chop the onions and fry them gently in butter till golden and leave to cool.

 

 

 

 

 

 

Mix the vegetables and the onion together.

Add the egg and mix well.

Add enough potato flour to make the mixture fairly stiff.

Add salt and pepper.

Put dried breadcrumbs on a board or large plate.

Make largish balls of the mixture and flatten them onto the breadcrumbs, turn them over  and cover all the sides.

Fry them gently in hot sunflower oil.

You can keep them warm on a baking tray in the oven whilst making the rest.

Reheating

I like these reheated – Place them on a baking tray into a pre-heated hot oven GM6  200°C for around 15  minutes.

The combinations are endless – here are some ideas ….

Cauliflower & Spring Onions or Chives

As in the instructions above with the addition of chopped spring onion (the green part) or chives.

 

 

Carrot & Parsnip

 

Carrot, Potato & Peas

 

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Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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