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Vegetable Cutlet

 INGREDIENTS:

  1. Carrot 1 cup grated
  2. Beet Root 1 cup grated
  3. Potatoes 2 large, boiled and mashed
  4. Green Peas 1/4 cup
  5. Coconut cut into small cubes 1/4 cup 
  6. Peanuts roasted and crushed 1/4 cup
  7. Coriander Leaves 2 tbsp chopped
  8. Ginger Paste 1tsp
  9. Green Chili Paste 1tsp
  10. Salt to taste 
  11. Sugar 1 tsp
  12. Black Pepper Powder 1/2 tsp
  13. Corn flour 1/4 cup
  14. Breadcrumbs 1 cup
  15. Oil for deep frying 

METHOD:


Serving Size: 7-8

Heat oil in a pan and add ginger and chili paste. Cook for a minute or so.

Add beetroot, carrot, salt, and sugar, and cook for 7-10 minutes.

Add mashed potatoes, green peas, crushed peanuts, coconut cubes, and coriander leaves. Mix everything well. Turn off the flame and transfer the mixture to a large plate to cool down completely.

Make a slurry of corn flour and water. Season with salt and pepper powder. The consistency should be neither too thick nor too thin. Ensure the slurry is smooth and lump-free. 

Make balls of the mixture and shape them as desired. Dip them in corn flour slurry and roll in breadcrumbs.

Heat oil in a pan and deep fry them in small batches till crisp and golden from all sides.

Serve with either mint chutney, tamarind chutney, or tomato ketchup and fresh cucumber-onion salad.






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