Skip to main content

Vegetable Cutlet

 INGREDIENTS:


  1. Carrot 1 cup grated
  2. Beet 1 cup grated
  3. Boiled and mashed potatoes 2 cups
  4. Green peas 1/4th cup (fresh or frozen)
  5. Coconut cut into small cubes 1/4th cup 
  6. Roasted and crushed peanuts 1/4th cup
  7. Coriander leaves 2tbsp chopped
  8. Ginger paste 1tsp
  9. Green chili paste 1tsp
  10. Salt as per taste 
  11. Sugar 1tsp
  12. Black Pepper Powder 1/2 tsp
  13. Corn flour 1/4th cup
  14. Breadcrumbs for coating 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 and green peas. Add salt and sugar and cook for 7-10 minutes.

Add mashed potatoes, crushed peanuts, coconut pieces and coriander leaves. Mix everything well. Turn off the flame and transfer the mixture in 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. Make sure 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 mint mayonnaise or any dipping sauce of your choice.

You can freeze these veg cutlets in an airtight box for 15-20 days.  




Labels:

Comments

Post a Comment

Popular posts from this blog

Egg Omelette Curry

  INGREDIENTS: Eggs 6 (Per Person 2 eggs)  Green Chilis 3 chopped Coriander Leaves chopped 1 tbsp for each serving Onion chopped 1 tbsp for each serving Salt as required Black Pepper Powder 1 tsp Oil FOR THE CURRY Onion 1 large finely chopped Garlic cloves 4-5 minced Cumin Seeds 1/2 tsp Ginger 1 tsp grated Tomato 1 large or 2 medium chopped Potato 1 cut into wedges (optional) Red Chili Powder 1 tsp Turmeric Powder 1 tsp Coriander Powder 1 tsp Oil Coriander Leaves chopped for garnishing METHOD: Serving Size: 3 In a bowl crack 2 eggs and add chopped green chilis, onion, coriander leaves, black pepper powder and salt. Whisk the eggs until the mixture gets airy and frothy. In this way you will get fluffy omelette. Take a small, preferably deep round pan so that the omelette will get a good round shape. Heat 1 tbsp oil in the pan. Fluff up the eggs one more time and pour in the hot oil. Lower the heat and let it cook for 2-3 minutes on both sides. Remove and keep aside. Repeat with...
Post a Comment
Read more

Lyonnaise Potato

  INGREDIENTS: Potatoes 500 grams peeled and sliced into 1/4th" thick roundels Butter 3 tbsp Vegetable oil 3 tbsp Onions 4 thinly sliced Paprika powder 1/2 tsp Parsley 1/2 tsp Black Pepper Powder to taste Coriander stalks 1 tsp finely chopped  Salt as per taste METHOD: Serving Size: 3-4 Wash the potatoes thoroughly. Place them in a bowl of cold water for 5-10   minutes t o remove excess starch. This makes them crispier. Bring a large pan of salted water to the boil. Once boiling, add the potato roundels.  Reduce the heat to low-medium and let the potatoes simmer for about 3-4 minutes. Then drain the water and dry the potatoes with a kitchen towel. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick skillet until shimmering. Add onions and generous pinch of salt. Cook them stirring often until softened and lightly golden. Remove from heat and transfer to a bowl. Add rest of the butter and oil. Add parboiled potatoes slices and cook gently flipping every 3-4 min...
Post a Comment
Read more

Hashbrowns

  INGREDIENTS: Potatoes 2 large size Onion 1 large sliced Garlic Powder 1 tsp Corn flour 1 tbsp Rice flour 1 tbsp Eggs 2 large (Optional) Oil 3 tbsp Butter 3 tbsp Salt as per taste Black pepper powder 1/2 tsp METHOD: Serving Size: 3-4 In a fry pan heat 1 tbsp butter and sauté the onion until golden brown and reserve.  Peel and grate the potatoes on a large-holed box grater. Rinse the grated potatoes well until the water runs clear.  Drain the potatoes and place them on a clean towel. Twist the towel to remove as much moisture as possible. Transfer the grated potatoes to a bowl. Add caramelized onion, garlic powder, salt, black pepper powder and garlic powder. Break the eggs (if using) and add corn flour and rice flour. Mix well and add to the potatoes. Take small handfuls of the mixture and form into thin patties to ensure even cooking and browning.  Heat a skillet over medium heat. Once it's hot add the hashbrowns. Fry for 6-8 minutes turning once halfway through co...
Post a Comment
Read more