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Vegetable Cutlet

Source of Recipe

modified by BL Olson from a recipe found online


Recipe Introduction

Eat these with a fruity chutney while they are still hot.

List of Ingredients

2 small potatoes, boiled , peeled & mashed
1/2 tsp amchor mango powder
1/2 tsp garam , masala powder
2 green chillies , finely chopped
1 tsp ginger-garlic paste
1 tsp chopped coriander leaves
1 tsp chopped cashewnuts
1 cup GF breadcrumbs
Salt to taste
1 tbsp vegetable ghee
Oil for shallow frying the cutlets
3 cups vegetables, chopped finely, boiled and drained well
(You can use beets, carrots, peas, cabbage,etc)
1 tsp red chilli powder
1 tsp dhania (coriander) powder
1 tsp cumin powder
1/2 tsp saunf(fennel) powder


Recipe

Heat the vegetable ghee and add the ginger-garlic paste and green chillies. Fry for about a minute.Now add the cashewnuts and all the powdered spices. Add the coriander leaves. Fry for 1/2 a minute.

Now add all the drained vegetables and mix well. If there is any water, fry till all moisture is totally lost. Mix in the mashed potatoes and salt to taste. Heat through and take off the stovetop.

Make flat rounds of the above. Shallow fry on both sides till golden brown.