Idaho® Potato Cutlet with Peanut Sauce

Idaho® Potato Cutlet with Peanut Sauce

Willie Sng
University of Massachusetts Amherst
Amherst, MA

Yield: 20 servings



Idaho® Potato Cutlet:
  1. Simmer potatoes in salted water until tender. Drain in colander and let dry in colander for several minutes.
  2. Pass potatoes through a food mill.
  3. Add butter and mix to a smooth paste. Season with salt, pepper and a little nutmeg.
  4. If potatoes are very moist stir over a low flame to stiffen. They must be stiffer than mashed potatoes.
  5. Add the egg yolk and mix until smooth.
  6. Add the chopped vegetables and mix well. Form into 6-ounce cutlets.
  7. Pane the cutlets and fry in butter on a griddle until golden brown.
  8. Serve with sauce on the side.
Peanut Sauce:
  1. 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.
  2. Add the remaining ingredients and bring it gradually to a boil. Add enough coconut milk to make a sauce and simmer for 2 minutes.
  3. Season with salt to taste.