Mixed vegetable cutlets
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cauliflower florets |
| 1 | cup | Potatoes, diced & peeled |
| 1 | cup | Green peas, frozen or fresh |
| 1 | cup | Green beans, 1/4 inch pieces |
| 1 | cup | Finely shredded carrots |
| ½ | cup | Finely shredded beets |
| ¼ | cup | Finely chopped celery |
| 2 | eaches | Hot green chilies, quartered |
| ⅔ | cup | Cooked chick peas |
| 3 | tablespoons | Almonds |
| 3 | tablespoons | Walnuts |
| 3 | tablespoons | Sunflower seeds |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| ½ | teaspoon | Turmeric |
| 1 | teaspoon | Garam masala |
| ¾ | cup | Soy milk |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Whole wheat flour |
| ⅔ | cup | White poppy seeds |
| Ghee for shallow frying | ||
Directions
Place the cauliflower, potatoes, fresh peas & green beans in the bottom of a pot & cover with water. Put the carrots, beets & celery in a steaming basket, cover & place over the pot. Cook until the vegetables are tender-crisp. Drian, saving the water. Add the frozen peas, defrosted first, to the steamed vegetables.
In a blender, while it is running, drop in the chilies. Add the chick peas, nuts & seeds & process until the peas are mashed. Some vegetable water may facilitate this. Add the cauliflower, potatoes, fresh peas, if using, & beans. Pulse on & off till they are coarsely mashed. Transfer to a mixing bowl, add the steamed vegetables, salt, pepper, turmeric & garam masala. Mix well. Divide into portions.
Line a baking sheet with waxed paper. Flatten a portion into an almond shaped cutlet, ½ inch thick & place on the sheet. Cover & refrigerate for 30 minutes.
Whisk the soy milk, cornstarch & flour in a flat bowl until smooth.
Dip each cutlet into the batter, roll in poppy seeds & set aside briefly to air dry.
Heat ghee to a depth of ¾ inch. Without crowding, fry the cutlets in batches for 2 minutes each side. Drain & serve.
Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"