Baked Vegetable Cutlets

Baked Vegetable Cutlets (A delicious evening snack !!!)

Makes: 8

Ingredients

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 / paneer /  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

1/2 teaspoon garam masala powder (or a mix of ¼ teaspoon clove powder, ¼ teaspoon nutmeg powder and ¼ teaspoon cinnamon 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). If using egg white, beat egg white with a beater until smooth.

80 g bread crumbs (approximately ½ cup)

4 teaspoon oil

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 in diluted maida mixture) and roll it in breadcrumbs. Breadcrumbs should coat nicely and make strong cutlets. If the egg white is very smooth, breadcrumbs will coat easily.

Preheat oven (OTG) at 200 * C or 400 * F.

Grease a baking tray with 1 teaspoon oil. Arrange cutlets carefully. Sprinkle remaining oil on the top of the cutlets and bake at 200 * C or 400 F for 30 – 35 minutes or until golden brown color and crisp (15 – 17 minutes for each side. 

Turn the other side and bake again for 15 – 17 minutes). Serve hot with fresh salad or tomato ketchup or tea / coffee.