Recipe Index

Ingredients

• 8¾ oz zucchini, coarsely grated
• 7 oz carrots, coarsely grated
• 12¾ oz potatoes, peeled
• 5¼ oz leeks, finely sliced
• 3½ oz spinach
• 1 tsp fine salt, plus extra to taste
• 2 1/4 tbsp extra virgin olive oil, plus extra for frying
• 1 cup breadcrumbs, for the mixture
• 1¾ oz grated Parmigiano Reggiano
• 1 egg, for the mixture
• 1/2 tsp black pepper
• 1 cup breadcrumbs, for coating
• 1 egg, beaten, for coating

Method

1. Boil the potatoes whole for 25-30 minutes until tender. Drain, peel and mash while warm.
2. Cook the leeks in the olive oil for 5 minutes, add the spinach and cook until wilted. Squeeze all the cooked and grated vegetables very dry.
3. Mix the mashed potato with the zucchini, carrots, leek and spinach, the breadcrumbs for the mixture, Parmesan, egg, salt and pepper until firm enough to shape. Chill for 20 minutes if soft.
4. Shape into 8 flattened oval cutlets.
5. Dip each cutlet in beaten egg, then coat in the coating breadcrumbs, pressing them on well.
6. Fry in a shallow layer of hot olive oil for 4-5 minutes on each side until deep golden and crisp, or bake at 400°F for 25 minutes, turning halfway. Serve hot.

Prep: 30 min · Cook: 25 min · Total: 55 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data