Indian Vegetable Cutlets
In India vegetable cutlets, mashed cooked vegetables made into patties and fried,
are eaten everywhere, by everybody, at any time of day or night.
With good reason - they're great!
INGREDIENTS
- 300 gm Potatoes
- 300 gm Carrots
- 500 gm Cabbage
- 250 gm Onions
- 250 gm French Beans
- 2-3 Hot Green Chillis
- 75 gm Butter (or Ghee)
- 75 gm Plain Flour
- 1/4 tsp Turmeric
- 1 tsp Cayenne
- 1 tsp Ground Coriander or (better) 2 tbsp Chopped Fresh Coriander
- Salt (or Aromat) to taste
PREPARATION
Peel all the vegetables and chop finely (4-15 mm cubes). Fry the onions in the butter in a large pan - when they are golden brown add the turmeric and the cayenne and cook another two minutes.
Add the rest of the vegetables, mix well, and cook over low heat in the covered pan, stirring occasionally, until the potatoes and carrots are soft. Sprinkle on the flour, mix well, and cook for two minutes more.
Add the coriander and chillis and mash - mixing well. Mash coarsely with a potato masher if you want different vegetable textures in the cutlets, mash finely with an electric stick blender if you want a smooth uniform texture. Shape the mixture into cutlets. Coat in breadcrumbs and fry in oil until golden brown.
Vegetable cutlets may be eaten as a vegetable with Indian or Western food or by themselves as a snack (with or without ketchup or other sauce). Makes 6-8 portions.
This is a recipe page on the James Bryant (G4CLF) Web-site.
Return to James Bryant's Recipe Index
Return to James Bryant's Home Page
Number of visits to this page:
