This weekend was wonderful. It has been a really long time since we didn't have a list of to dos for the house, or people visiting. We enjoy our house projects and all of our visitors but I almost forgot what it was like to just be and enjoy "us".
One of the things we do so well together is cook and this weekend we did just that. It was a bit more complicated with the baby around but she was our little helper in the kitchen. Our joint effort were these mozzarella cheese cutlets for this month's Secret Recipe Club posting. The recipe came from Shirley at Enriching your Kid.
I was tempted by the banana Nutella bread pudding but when I mentioned fried cheese to my husband there was no turning back. Shirley has tons very flavorful recipes as well as baby recipes. I am just waiting for Miss O to be able to eat more foods, and not mush.
We followed the recipe exactly minus a little cumin. Mr. J is not a huge fan of cumin. We knocked the amount to 1/2 tsp. We also made this a full meal by adding a fried egg. The mozzarella cutlets with the egg and pasta sauce totally hit the spot. It was warm and gooey with the cheese and egg yolk. We were filled up so much at lunch we skipped dinner. Well, almost, I did have a few snacks later in the evening.
We decided shortly after finishing our meal that this recipe should be adding to our regular rotation. It was a great first start in getting back into our kitchen groove.
Mozzarella Cheese Cutlets
Prep Time: 15 minutes
Cook Time: 10 minutes
Keywords: fry appetizer cheese
- 3 Tbsp grated mozzarella cheese
- 3 potatoes
- 1/2 tsp freshly ground pepper
- 1/2 tsp oregano
- 1tsp cumin
- 1/4 tsp chilli powder
- 2 Tbsp chopped fresh coriander
- salt to taste
- bread crumbs to cover cutlets
- Oil for frying
Wash clean the potatoes and peel. Cut them into quarters and boil until soft, about 15 minutes.
Cool the potatoes enough to handle and mash with a fork or potato masher.
Add the grated mozzarella cheese, herbs and salt. Mix well until combined.
Roll into balls and form into cutlets or round patties.
Roll the cutlets into the semolina or bread crumbs and press it in.
Heat a medium skillet with a small amount of vegetable oil (just enough to cover the bottom of the pan). Fry each of the patties until brown, about 3 minutes per side.
Serve hot with red tomato sauce if desired.
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