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.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Peel and boil the potatoes in salted water until fork-tender. Drain and let them cool slightly before mashing them in a large bowl.

Step 2

Grate the carrot and zucchini using the coarse side of a grater. Squeeze out any excess moisture using a clean kitchen towel or cheesecloth.

Step 3

Add the grated vegetables to the bowl of mashed potatoes. Season with salt, black pepper, and finely chopped fresh rosemary.

Step 4

Mix in the Vegemite to evenly distribute its flavor throughout the mixture.

Step 5

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).

Step 6

Shape the mixture into 8 equal-sized cutlets or patties.

Step 7

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.

Step 8

Coat each cutlet first in flour, then dip into the beaten eggs, and finally coat with breadcrumbs. Press gently so the breadcrumbs adhere well.

Step 9

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.

Step 10

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.

Step 11

Serve the cutlets warm with lemon wedges on the side for a zesty finish.

Nutrition Facts

Serving size	(1513.5g)

Amount per serving	% Daily Value*
Calories	2253.2

Total Fat 62.6g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 4.1g
Cholesterol 372mg	0%
Sodium 7638.1mg	0%
Total Carbohydrate 370.8g	0%
Dietary Fiber 32.5g	0%
Total Sugars 40.6g
Protein 68.8g	0%

Vitamin D 82IU	0%
Calcium 362.2mg	0%
Iron 22.9mg	0%
Potassium 5631.2mg	0%

*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.

Source of Calories

Fat: 24.3%

Protein: 11.9%

Carbs: 63.9%