Vegemite and Rosemary Cutlets
Discover a bold twist on vegetarian comfort food with these Vegemite and Rosemary Cutlets, a savory blend of hearty mashed potatoes and vibrant grated veggies like carrot and zucchini. Infused with the rich umami of Vegemite and the aromatic touch of fresh rosemary, these golden-brown cutlets are encased in a crispy breadcrumb crust for the perfect bite. Easy to assemble and pan-fried to perfection, they’re ideal for a quick midweek meal that feels indulgent yet simple. Serve these crispy delights with a squeeze of fresh lemon for a zesty contrast that makes every flavor pop. Whether you're a Vegemite lover or just craving a unique vegetarian dish, these cutlets deliver comfort and sophistication in every bite.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 large Carrot
- 1 medium Zucchini
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Vegemite
- 1 teaspoon Fresh rosemary
- 1.5 cups Breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs
- 3 tablespoons Olive oil
- 4 pieces Lemon wedges (for serving)
Instructions
Peel and boil the potatoes in salted water until fork-tender. Drain and let them cool slightly before mashing them in a large bowl.
Grate the carrot and zucchini using the coarse side of a grater. Squeeze out any excess moisture using a clean kitchen towel or cheesecloth.
Add the grated vegetables to the bowl of mashed potatoes. Season with salt, black pepper, and finely chopped fresh rosemary.
Mix in the Vegemite to evenly distribute its flavor throughout the mixture.
Add 1/2 cup of breadcrumbs to help bind the mixture together. Mix thoroughly. The mixture should hold its shape when formed into a patty. If it's too wet, add more breadcrumbs (a tablespoon at a time).
Shape the mixture into 8 equal-sized cutlets or patties.
Set up a breading station: place the flour in a shallow dish, beat the eggs in another shallow dish, and place the remaining breadcrumbs in a third dish.
Coat each cutlet first in flour, then dip into the beaten eggs, and finally coat with breadcrumbs. Press gently so the breadcrumbs adhere well.
Heat the olive oil in a large skillet over medium heat. Once hot, add the cutlets in batches, making sure not to overcrowd the pan.
Cook each cutlet for 3-4 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain any excess oil.
Serve the cutlets warm with lemon wedges on the side for a zesty finish.
Nutrition Facts
Calories |
2253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 7638 mg | 332% | |
| Total Carbohydrate | 370.8 g | 135% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 40.6 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 362 mg | 28% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 5631 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
