Vegetable cutlets
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Green beans cooked & chopped |
| 10 | ounces | Broccoli florets, cooked |
| 10 | ounces | Peas, cooked & mashed |
| 2 | larges | Potatoes, boiled & mashed |
| 4 | mediums | Carrots, cooked & mashed |
| 14 | ounces | Beets, cooked & diced |
| 1½ | tablespoon | Ginger, grated |
| 1¼ | teaspoon | Cumin, ground & roasted |
| 1¼ | teaspoon | Coriander, ground & roasted |
| 4 | eaches | Green chiles, seeded & chop |
| ¼ | teaspoon | Turmeric |
| ¼ | teaspoon | Cardamom powder |
| Salt, to taste | ||
| 1¼ | teaspoon | Sambhar spice |
| 5 | tablespoons | Oil |
| 1 | pinch | Cumin seeds |
| ½ | cup | All-purpose flour |
| ½ | cup | Breadcrumbs |
| Oil | ||
Directions
Combine beans, broccoli, peas, potatoes, carrots, beets, ginger, cumin, coriander, chiles, turmeric, cardamom, salt & sambhar spice.
Mix thoroughly with your fingers. Heat vegetable oil in a large skillet & fry the cumin seeds for a few seconds. Add vegetable mixture & continue to fry for 10 minutes. Set aside to cool.
Take a portion of the vegetable mixture (about the size of a smal egg) & form it into a heart shaped cutlet. Roll in the flour & breadcrumbs until well coated. Transfer to a platter. Repeat until all the vegetable mixture has been used up. Place platter in the fridge & chill for 1 hour.
Heat vegetable oil to a depth of 1" in a skillet. When hot, fry the cutlets until golden brown, turning once to brown evenly. Drain on paper towels & serve with chutney.
Pranati Sen Gupta, "The Art of Indian Cuisine" * CROSSPOSTED Submitted By INTERCOOK On 10-19-95