Idaho® Potato Cutlet with Peanut Sauce


  • Idaho® Potato Cutlet:
  • 7 pounds Idaho® potatoes, peeled and quartered
  • 4 ounces butter, melted
  • Salt, to taste
  • Nutmeg, to taste
  • 10 egg yolks
  • 1/2 pound carrots, chopped
  • 1/2 pound broccoli, chopped
  • 1/4 pound onions, chopped
  • Flour, for pane
  • Eggs, for pane
  • Panko, for pane
  • Peanut Sauce:
  • 3 ounces shallots, chopped
  • 1 ounce garlic, chopped
  • 1 stalk lemongrass
  • 2 tablespoons tomato ketchup
  • 1/2 tablespoon chili powder
  • 1 tablespoon tamarind juice or vinegar
  • 1 cup peanuts, coarsely chopped
  • 2 tablespoons sugar
  • 1 1/2 cups coconut milk
  • 1 tablespoon vegetable oil
  • 1 tablespoon dark soy sauce
  • 4 tablespoons peanut butter
  • Salt, to taste


Idaho® Potato Cutlet:
  1. Simmer potatoes in salted water until tender. Drain in colander and let dry in colander for several minutes.
  2. Pass potatoes through a food mill.
  3. Add butter and mix to a smooth paste. Season with salt, pepper and a little nutmeg.
  4. If potatoes are very moist stir over a low flame to stiffen. They must be stiffer than mashed potatoes.
  5. Add the egg yolk and mix until smooth.
  6. Add the chopped vegetables and mix well. Form into 6-ounce cutlets.
  7. Pane the cutlets and fry in butter on a griddle until golden brown.
  8. Serve with sauce on the side.
Peanut Sauce:
  1. Heat vegetable oil in a saucepan and fry lemongrass, shallots and garlic for a minute or until fragrant. Add chili powder, peanuts and tomato ketchup.
  2. Add the remaining ingredients and bring it gradually to a boil. Add enough coconut milk to make a sauce and simmer for 2 minutes.
  3. Season with salt to taste.
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Yield: 20 servings

Willie Sng
Formerly of - University of Massachusetts Amherst
Amherst, MA

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