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Vegetable Cutlets

Vegetable cutlets made from boiled potatoes, peas, and clear soup stock vegetables, breaded and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Vegetable Cutlets

Ingredients

Directions

Prepare the mixture

  1. Thoroughly drain and chill the vegetables from the soup stock.

  2. Chop the chilled vegetables without mushing.

  3. In a bowl, combine the chopped vegetables, peas, and potatoes. Season with pepper and salt.

  4. Mould the mixture into flat cutlet shapes.

Coat and fry

  1. Dip each cutlet in fine bread crumbs, then in beaten egg, and again in bread crumbs.

  2. Fry the cutlets in hot oil or butter until golden brown.

  3. Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Peas + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together1,016 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Peas + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together804 recipes

    Shared aroma: hexyl acetate (fruity, apple).

  5. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Starch that helps the mixture bind and gives the cutlets a soft, moist interior.
Egg
Binds the coating so the bread crumbs stick and hold the cutlet together.
Fine bread crumbs
Form a crisp, golden crust when fried.
Peas
Add sweetness and soft texture to the vegetable filling.

The step that matters

Chilling and draining the vegetables. Wet or warm vegetables make the mixture loose, so cutlets can fall apart or steam instead of browning. Cold, well-drained vegetables with cold potatoes hold their shape better in the pan.

Swap the peas

How well each one fits the dish's main ingredients (potato, pepper, bread, egg, butter):

  1. Peasthe original
  2. Beansfits about as well
  3. Lima beansfits about as well
  4. Walnutfits less well

Fit is the average pairing score against potato, pepper, bread, egg, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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