Vegetarian Delicacy

Stuffed Sweet Potato Cutlets with Brussels Sprouts

5
Average: 5 (4 votes)
(4 votes)
Stuffed Sweet Potato Cutlets with Brussels Sprouts

Stuffed Sweet Potato Cutlets with Brussels Sprouts - the vegetarian answer to cordon bleu! Photo: Beeke Hedder

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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
851
calories
Calories

Healthy, because

Even smarter

Nutritional values

These stuffed sweet potatoes contain antioxidants as well as valuable fiber and iron from the brussel sprouts.

Serve this with some grilled tofu for a perfect vegetarian meal.

1 serving contains
(Percentage of daily recommendation)
Calorie851 kcal(41 %)
Protein30 g(31 %)
Fat39 g(34 %)
Carbohydrates92 g(61 %)
Sugar added3.6 g(14 %)
Roughage17 g(57 %)
Vitamin A2.7 mg(338 %)
Vitamin D0.8 μg(4 %)
Vitamin E15 mg(125 %)
Vitamin K242.2 μg(404 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin9.6 mg(80 %)
Vitamin B₆1.3 mg(93 %)
Folate223 μg(74 %)
Pantothenic acid2.1 mg(35 %)
Biotin25 μg(56 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C227 mg(239 %)
Potassium1,686 mg(42 %)
Calcium563 mg(56 %)
Magnesium138 mg(46 %)
Iron5.8 mg(39 %)
Iodine23.6 μg(12 %)
Zinc4.4 mg(55 %)
Saturated fatty acids17 g
Uric acid187.1 mg
Cholesterol109 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
2
6 ounces
gruyère cheese (or Fontina)
6 ounces
Spelt Flakes
1
2 tablespoons
4 tablespoons
28 ounces
4 tablespoons
1 tablespoon
10 ounces
5 tablespoons
Preparation

Kitchen utensils

1 Pot, 1 Peeler, 3 Non-stick pans

Preparation steps

1.

Peel the sweet potatoes, cut into slices about 1-inch thick and cook in boiling salted water for about 3-4 minutes. Drain, let it cool down briefly, then cut pockets into the sweet potato slices with a knife. Slice the cheese and fill into the pockets.

2.

Lightly crumble the spelt flakes in a wide bowl and mix with paprika powder, salt and pepper. Whisk egg and milk in a wide bowl. Put flour in a bowl as well.

3.

Clean, wash and halve the Brussels sprouts and fry them in a hot pan with 2 tbsp. butter for about 4 minutes. Then sprinkle with sugar, let it caramelise briefly and deglaze with broth. Let simmer for about 10-15 minutes at low heat until the broth has boiled down.

4.

Meanwhile, bread the sweet potatoes first in flour, then in egg and then in spelt flakes.

5.

Fry the vegetarian escalopes in the remaining butter on both sides for 3-4 minutes each at medium heat. In the meantime, coarsely chop the hazelnuts, place them in a coated pan, roast them briefly, then sprinkle them over the Brussels sprouts and serve with the sweet potato schnitzels.