Idaho® Potato Cutlet with Peanut Sauce
Source:
Willie Sng
Formerly of - 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.