Mixed vegetable cutlets

Yield: 12 servings

Measure 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

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"

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