April 27, 2020
We are always looking for ways to incorporate vegetables into our food and in this recipe, the goat cheese works like a binder and adds flavor to the asparagus.
10 to 12 stalks of asparagus (roughly 4 ounces)
3 to 4 stalks of mint leaves
3 to 4 cloves of garlic 3 ounces of goat cheese
2 to 3 tablespoons of flour (all purpose, chickpea, or millet)
2 cups of peanut oil for frying
1 mango, ripe but firm
Pinch of chili powder
Half of a small red onion, thinly sliced
Juice of half a lemon
Serves 3 to 4
In a frying pan, heat peanut oil to 325°F.
Discard the bottom 2-inches from the asparagus stalks and chop the rest roughly.Combine them with garlic and mint leaves and mix in a small food processor until evenly chopped. Combine this with goat cheese and flour and divide the mix and form six patties.
Fry the patties in the hot oil each side 2 to 3 minutes until they are golden brown. Drain on paper towels.
Peel and slice the mango into long wedges. Serve the goat cheese cutlets warm with mango wedges, sliced red onion interspersed with mint leaves.
Sprinkle with chili powder and squeeze the juice from half a lemon.
When making the cutlets, make sure to test fry one and if they fall apart, add more flour.
Replace asparagus with fresh peas or sugar snap peas. Also mince in the food processor.
The cutlets can be made a few hours before and heated in the oven.
December 02, 2022