Stuffed Sweet Potato Cutlets with Brussels Sprouts
Stuffed Sweet Potato Cutlets with Brussels Sprouts - the vegetarian answer to cordon bleu! Photo: Beeke Hedder
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.
(Percentage of daily recommendation)
| Calorie | 851 cal. | (41 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 3.6 g | (14 %) | ||
| Roughage | 17 g | (57 %) |
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 15 mg | (125 %) | ||
| Vitamin K | 242.2 μg | (404 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 223 μg | (74 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 25 μg | (56 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 227 mg | (239 %) | ||
| Potassium | 1,686 mg | (42 %) | ||
| Calcium | 563 mg | (56 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 23.6 μg | (12 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 17 g | |||
| Uric acid | 187.1 mg | |||
| Cholesterol | 109 mg |
Ingredients
- Ingredients
- 2 Sweet potato
- salt
- 6 ozs Gruyere (or Fontina)
- 6 ozs Spelt flakes
- ground paprika
- peppers
- 1 egg
- 2 Tbsps
- 4 Tbsps Spelt flour
- 28 ozs Brussels sprouts
- 4 Tbsps butter
- 1 Tbsp Raw cane sugar
- 10 ozs Vegetable broth
- 5 Tbsps Hazelnuts
Kitchen utensils
Preparation steps
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.
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.
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.
Meanwhile, bread the sweet potatoes first in flour, then in egg and then in spelt flakes.
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.
