Yield: 4 servings
Measure | 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 |
\N \N | Salt, to taste |
1¼ teaspoon | Sambhar spice |
5 tablespoons | Oil |
1 pinch | Cumin seeds |
½ cup | All-purpose flour |
½ cup | Breadcrumbs |
\N \N | Oil |
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