Spirulina Cutlets (Breaded Spirulina Croquettes)

Place the peeled and cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15 minutes. Drain well and return to the pot over low heat for 1 minute to evaporate excess moisture. Mash until smooth.

In a small bowl, combine the spirulina powder, soy sauce, minced garlic, nutritional yeast, salt, and pepper. Stir into the mashed potatoes until evenly distributed. The mixture should be a vibrant green. Taste and adjust seasoning if needed. Let cool slightly.

Divide the potato mixture into 8 equal portions. Shape each portion into a patty about 2 cm thick. Place on a baking sheet lined with parchment paper and refrigerate for 15 minutes to firm up.

Place the flour in a shallow bowl. In another bowl, whisk the water to make a thin batter. Place the panko breadcrumbs in a third shallow bowl. Line a plate with paper towels.

Coat each chilled patty first in flour, shaking off excess. Dip into the water batter, then dredge in panko, pressing gently to adhere. Return to the baking sheet.

Heat about 1 cm of vegetable oil in a large frying pan over medium heat. When shimmering, fry the cutlets in batches without crowding, until golden brown and crisp, about 3 minutes per side. Transfer to paper towel-lined plate to drain. Serve hot with a dipping sauce of your choice.