Mixed Vegetable Cutlets

1 st recipe

Mixed Vegetable Cutlets

A delicious evening snack !!!

Makes: 8

You will need

1 tablespoon oil

1 onion, finely sliced

3 curry leaves, chopped

3 medium size potatoes, boiled and mashed (quantity of potatoes should be more than other vegetables. You can use any vegetables of your choice)

2 tablespoons grated carrot

1 tablespoon grated beetroot

1 tablespoon finely shredded cabbage

½ teaspoon red chilli powder

¼ teaspoon turmeric powder

¼ teaspoon garam masala powder

½ teaspoon salt (or to taste)

1 egg white (or dilute 2 tablespoons maida (all purpose flour) with 4 tablespoons water. Make a smooth smooth solution and keep aside).

80 g bread crumbs (approximately ½ cup)

200 ml oil (to deep fry)

Fresh salad and tomato ketchup to serve

Method

Heat oil in a pan. Add sliced onions and fry till golden color on a medium to low heat until golden color.

Add curry leaves and fry for 2 minutes.

Add boiled and mashed potatoes, grated carrot, beet root and cabbage. Mix well.

Add red chilli powder, turmeric powder, garam masala powder and salt to taste. Stir all the ingredients well for 3 minutes. Cover with a tight lid and cook on a low heat for 10 minutes. Open the lid and stir continuously for 5 minutes. Do not add water when cooking. Switch off the heat and keep aside to cool for 15 minutes.

Divide cutlet mixture into 8 parts. Make round or oval shape. Dip each cutlet into egg white (or diluted maida mixture) and roll in breadcrumbs. Breadcrumbs should coat nicely and make strong cutlets. Deep fry immediately.

Heat oil in a frying pan. Reduce the heat to medium (wait for 1 minute) and deep fry 4 cutlets at a time till brown color and crisp on both the sides. Drain out oil and place on kitchen towel to absorb extra oil. Serve hot with fresh salad or tomato ketchup or tea / coffee.

2 nd recipe

Recipe source - Sanjeev Kapoor

A healthy,tasty and nutritious cutlets

Preparation Time : 10-15 minutes
Cooking Time : 10-15 minutes
Servings : 4

Ingredients

Potatoes, boiled and mashed - 5-6

French beans, blanched and chopped- 5-6

Beetroot, grated - 1 medium ( or carrots - 2 )

Green peas, blanched & crushed- 1/2 cup

Oil - 2 tablespoons + to shallow fry

Cumin seeds - 1/2 teaspoon

Ginger, finely chopped - 1 inch piece

Onion , finely chopped - 1 medium

Green chillies, finely chopped - 1-2

Red chilli powder - 1 teaspoon

Turmeric powder - 1/4 teaspoon

Salt - to taste

Cashewnuts, crushed - 10

Refined flour (maida) - 2 tablespoons

Fresh coriander leaves, chopped - 2 tablespoons

Lemon juice - 1 tablespoon

Bread crumbs - 1 cup

Method

Heat two tablespoons of oil in a pan. Add cumin seeds, ginger and onion and sauté for two minutes. Add green chillies, red chilli powder, turmeric powder and sauté for a minute.

Add French beans, beetroot, green peas and mix. Add salt and continue to sauté for two minutes.

Add crushed cashew nuts and refined flour and sauté for two minutes. Set aside.

Take mashed potatoes in a deep bowl. Add the vegetable mixture and mix well. Add coriander leaves and adjust salt. Add lemon juice and mix.

Heat sufficient oil in another pan.

Take a portion of the mixture, shape into a ball and roll in breadcrumbs. Press lightly and place the cutlet in the pan.

Shallow fry till both the sides are evenly golden. Similarly prepare more cutlets. Drain and place on an absorbent paper and serve hot.