Vegetable cutlets

4 servings

Ingredients

Quantity Ingredient
10 ounces Green beans cooked & chopped
10 ounces Broccoli florets, cooked
10 ounces Peas, cooked & mashed
2 larges Potatoes, boiled & mashed
4 mediums Carrots, cooked & mashed
14 ounces Beets, cooked & diced
1½ tablespoon Ginger, grated
1¼ teaspoon Cumin, ground & roasted
1¼ teaspoon Coriander, ground & roasted
4 eaches Green chiles, seeded & chop
¼ teaspoon Turmeric
¼ teaspoon Cardamom powder
Salt, to taste
1¼ teaspoon Sambhar spice
5 tablespoons Oil
1 pinch Cumin seeds
½ cup All-purpose flour
½ cup Breadcrumbs
Oil

Directions

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" * CROSSPOSTED Submitted By INTERCOOK On 10-19-95

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