Jun 1, 2011

Vegetable Cutlets



Vegetable Cutlets

Makes: 12

You will need

4 potatoes (medium), boil, peel and mash well
2 egg whites
200 g bread crumbs
250 ml oil

Other ingredients

1 tablespoon oil
1 onion, finely sliced
1 carrot, grated
3 tablespoon grated beetroot
3 tablespoon finely shredded cabbage
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3/4 teaspoon salt (or to taste)
1/2 teaspoon garam masala powder

Method

Heat oil in a frying pan. Add finely sliced onions and fry till golden color and fragrant.

Add red chilli powder and turmeric powder. Stir well for 2 - 3 minutes.

Add grated carrot, beetroot and cabbage. Cover with a lid and cook on a low to medium heat for 10 minutes or till the vegetables softens and water dries up. Do not add water while cooking. Open the lid and stir well for 3 - 4 minutes.

Finally mix with mashed potatoes, salt to taste and garam masala powder. Mix all the ingredients well.

Divide the potato - vegetable mixture into 12 equal portions. Make it into desired shapes (round or oval).

Apply egg white on each cutlet (both the sides) and roll it over breadcrumbs. Apply egg white again over breadcrumbs and roll again over breadcrumbs (2 coatings of egg white and breadcrumbs. So that the cutlets won’t break when frying). It should be well coated with breadcrumbs.

Heat oil in a frying pan. Reduce heat to medium and deep fry cutlets (4 cutlets at a time) till golden brown on both the sides (Do not fry on high heat). Drain and place on kitchen paper to absorb excess oil and serve hot with tea / coffee.

1 comment:

Vimitha Anand said...

My mom makes this often... Love it anytime...