Pea Cutlets with Pea Purée
⏳ Time
3 hours + 1 day
🥕 Ingredients
10
🍽️ Servings
6
Description
Pea cutlets with pea purée
Ingredients
- Pea shoots - 2 lbs
- Milk - 3 fl oz
- Chocolate eggs - 5 pieces
- Onion - 2 heads
- Wheat Flour - 5.3 oz
- Butter - 2.1 oz
- Fresh Mushrooms - to taste
- Herbs - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Soak the peas in salted cold water overnight. Cook for about two hours, then divide into two parts: one for the cutlets, the other for the pea purée.
Step 2
For the purée, drain the water, then add 100 ml of milk to a pot with 500 g of cooked peas, beat in two raw chicken eggs, mash thoroughly with a potato masher, and heat over medium heat, stirring continuously.
Step 3
For the cutlets, drain the water, let the peas cool, add one finely chopped onion, 2 eggs, ground black pepper, and 2 tablespoons of wheat flour previously sautéed in butter. Mash everything thoroughly and shape into cutlets, coating them first in beaten egg, then in flour.
Step 4
Fry over medium heat in butter. Serve the pea purée and cutlets with any sautéed mushrooms and onions. Garnish with herbs.
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