Indian Recipes Cuisines: Vegetable Cutlets

Tuesday, April 7, 2009

Ingredients:

2 - medium potatoes

1 cup - chopped mixed vegetables (green peas, carrots, green beans, corn)

2 tb sp - chopped cilantro (green coriander)

2 - finely chopped green chilies (as per your taste)

1 tsp - chopped ginger

1 tsp - salt (as per your taste)

1 tsp - mango powder

3 tb sp - All Purpose flour (plain flour or maida)

1 cup - breadcrumbs

Oil to fry

Instructions:

1. Boiled the potatoes until they are tender.

2. Once cooked, drain the water and let the potatoes cool down.

3. Peel the skin off and mash the potatoes.

4. Steam the chopped mixed vegetables.

5. Make sure to squeeze the vegetables to take the excess water out and Pat dry.

6. Mix all the ingredients together; adjust salt and pepper to your taste.

7. Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.

8. With oiled hands, divide the mixture into 10 equal parts.

9. Shape into flat round patties about 1/2 inch thick.

10. Dip each patty in the flour batter, and roll the patty in breadcrumbs and set aside.

11. Heat the oil on medium high heat in a frying pan.

12. To check if the oil is ready, put one drop of batter in the oil, the batter should come up right away.

13. Fry a few cutlets at a time until they are golden-brown on both sides.

14. Repeat this until all the cutlets are done. Serve hot.

Tips:

1. If the oil is not hot enough, the patties will break.

2. If the vegetable/potato mixture looks wet, you can add some breadcrumbs.

3. You can always change the shape of the cutlets to your desired shape.

Serving suggestions:

1. Vegetable cutlets are best when dipped with Cilantro chutney, or tamarind chutney.

2. Vegetable cutlets also make great veggie burgers, adding cheese lettuce, tomatoes, chutney or ketchup.