John Myers
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Cutlets with Mashed Sweet Potatoes and Brussels Sprouts
The perfect cutlets with mashed sweet potatoes and brussels sprouts recipe with a picture and simple step-by-step instructions.
Meatballs: (10 pieces)
- 1 piece Ginger the size of a walnut
- 700 g Sweet potatoes
- 2 Garlic cloves
- 1 Red chilli pepper
- 1 Egg
- 1 Yesterday’S rolls
- 1 tsp Salt
- 1 tsp Mild curry powder
- 1 tsp Sweet paprika
- 1 tsp Pepper
- Breadcrumbs
- Sunflower oil
Mashed Sweet Potatoes:
- 1 tsp Salt
- 1 tbsp Butter
- 2 tbsp Cooking cream
- 1 tsp Salt
- 1 tsp Pepper
- 1 big pinch Nutmeg
Brussels sprouts:
- 750 g Fresh Brussels sprouts
- 1 tsp Salt
- 1 tbsp Butter
- 125 g Ham cubes
- 200 g Grated Gouda
- 6 tbsp Cooking cream
- Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Soak the rolls in water and squeeze them out well. Put all ingredients (minced meat, onion cubes, garlic cubes, ginger cubes, chilli pepper cubes, 1 egg, a squeezed bun, 1 teaspoon salt, 1 teaspoon mild curry powder, 1 teaspoon sweet paprika and ½ teaspoon pepper) in a bowl and mix / knead well. Shape meatballs with moistened hands, roll them in breadcrumbs and fry them golden-brown on both sides in plenty of sunflower oil.
Mashed Sweet Potatoes:
- Peel and dice the sweet potatoes, cook in salted water (1 teaspoon salt) for about 20 minutes, pour through a kitchen sieve, return to the hot saucepan, add butter (1 teaspoon) cooking cream (2 teaspoons), salt (1 teaspoon), pepper ( ½ teaspoon) and nutmeg (1 big pinch) and work through well with the potato masher.
Brussels sprouts:
- Clean the Brussels sprouts, boil them in salted water (1 teaspoon salt) for about 5 minutes, drain through a kitchen sieve and rinse with cold water. Heat butter (1 tbsp) in a pan, add diced ham (125 g) and fry well, sprinkle with Brussels sprouts and cook / fry for 6 – 8 minutes with the lid closed. Spread the grated Gauda (200 g) over it, sprinkle with cooking cream (6 tbsp) and cook / bake everything for another 5 minutes with the lid closed.
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