Potato-Squash Cutlets with Mushroom Filling

1. 1 Potatoes≈ $2.19 per kg 120 g
2. 2 Pumpkinpack 1 kg ≈ $2.80 80 g
3. 3 Semolinapack 700 g ≈ $2.20 25 g
4. 4 Onions≈ $1.60 per kg 30 g
5. 5 Button mushrooms≈ $7.50 per kg 35 g
6. 6 Soy sauce 11 ml
7. 7 Sunflower oil 10 ml
8. 8 Corn flakespack 300 g ≈ $2.80 30 g
9. 9 Green onionspack 50 g ≈ $1.30 30 g
10. 10 Dillpack 50 g ≈ $1.80 5 g
11. 11 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Peel and chop the potato¹ and squash, boil for 20 minutes until tender, drain the water, and mash into a smooth purée.

2. Finely dice the onion⁴ and sauté in oil for 5 minutes until golden. Set half aside in a bowl.

3. Mix cornstarch⁸, salt, soy sauce, and half the sautéed onion⁴ into the purée. Let sit for 10 minutes.

4. Chop the mushrooms finely, sauté in oil for 5 minutes, then add the remaining onion⁴, finely chopped green⁹ onion, and dill¹⁰.

5. Crush some cornflakes⁸ coarsely and spread them on a plate.

6. Shape the purée into patties, place the mushroom filling in the center, pinch the edges to seal, and coat in cornflakes⁸.

7. Fry the cutlets in oil for 3–4 minutes per side until golden-brown and crispy.