Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

March 5, 2021

VEGETABLE CUTLETS

MIXED VEGETABLE CUTLETS Ingredients 1 cup of chopped vegetables such as peas, carrots, French beans, etc. 3 potatoes boiled and […]

MIXED VEGETABLE CUTLETS
Ingredients
1 cup of chopped vegetables such as peas, carrots, French beans, etc.
3 potatoes boiled and mashed
2 onions chopped finely,
2 green chillies chopped
1 teaspoon chopped mint
1 teaspoon finely chopped ginger
½ teaspoon pepper powder
Salt to taste,
3 tablespoons oil
2 tablespoons flour
3 tablespoons breadcrumbs
Boil the vegetables in a little water and salt and keep aside
Heat oil in a pan and fry the onions and ginger till golden brown.
Add the chopped green chillies and sauté for a minute.
Now add the cooked vegetables, and salt and mix well.
Cook on low heat for about 3 minutes.
Set aside to cool for some time.
Mix in the mashed potato and mint.
Make even sized balls with the mixture and form into round flat cutlets.
Mix the flour with a little water to make a paste.
Heat oil in a flat pan.
Dip each cutlet in the flour paste, roll in powdered breadcrumbs and shallow fry till golden brown on both sides.
Serve hot with tomato sauce or chutney.

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Article written by Bridget White-Kumar
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