Side dish Indian Appetizers Vegetables
Last updated 6/12/2012 1:02:53 AM. Recipe ID 26547. Report a problem with this recipe.
Title: Vegetable cutlets
Categories: Side dish, Indian, Appetizers, Vegetables
Yield: 4 Servings
10 oz Green beans cooked & chopped
10 oz Broccoli florets, cooked
10 oz Peas, cooked & mashed
2 lg Potatoes, boiled & mashed
4 md Carrots, cooked & mashed
14 oz Beets, cooked & diced
1 1/2 tb Ginger, grated
1 1/4 ts Cumin, ground & roasted
1 1/4 ts Coriander, ground & roasted
4 ea Green chiles, seeded & chop
1/4 ts Turmeric
1/4 ts Cardamom powder
Salt, to taste
1 1/4 ts Sambhar spice
5 tb Oil
1 pn Cumin seeds
1/2 c All-purpose flour
1/2 c Breadcrumbs
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"
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