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Cheese And Vegetable Cutlets Recipe
|Milk||1⁄2 Cup (8 tbs)|
|Cooked mixed vegetables||200 Gram|
|Grated cheese||100 Gram|
|Creamed potatoes||4 Tablespoon|
Serving size: Complete recipe
Calories 2974 Calories from Fat 2346
% Daily Value*
Total Fat 265 g408.2%
Saturated Fat 50.8 g254.1%
Trans Fat 1.5 g
Cholesterol 332.7 mg110.9%
Sodium 2338.7 mg97.4%
Total Carbohydrates 90 g30.1%
Dietary Fiber 11.7 g46.9%
Sugars 21.6 g
Protein 65 g130.2%
Vitamin A 79.4% Vitamin C 59.4%
Calcium 137.7% Iron 37.8%
*Based on a 2000 Calorie diet
Take the pan off the heat and gradually add the cold milk.
Return to heat and bring slowly to a boil, stirring all the time to keep the sauce smooth.
Add the seasoning and the vegetables which should be diced.
Next, add the grated cheese and enough of the soft breadcrumbs to make a mixture that is firm enough to handle without being too dry.
When cold, mould into about 6 cutlet shapes, brush with milk or a little beaten egg and coat in crisp breadcrumbs.
Heat the oil in a frying pan and fry the cutlets until crisp and brown.
Serve with green peas and creamed potatoes.
If preferred, the cutlets can be put on to a hot greased baking tin and crisped in a hot oven for about 10 to 15 minutes.