Friday, November 18, 2011

Vegetable cutlet

I wonder who would have come with up the word vegetable cutlet. As the word suggests vegetables mixed together with spices and rolled in bread crumbs or rava and shallow fried till crisp. Enjoy it with ketchup or chutney as a light afternoon snack or serve with soup and salad to make it a complete meal.

  • 3 Medium potatoes
  • 1 Carrot
  • 1/2 Cup peas
  • 1/2 beetroot
  • 1/2 Diced onion
  • Green chillies
  • Corriander leaves
  • 1/2 spoon grated ginger
  • 3 Pinches roasted jeera
  • Italian Bread crumbs
  • Oil
Process->Cook the potatoes, carrot, peas and grated beetroot in a pressure cooker giving it 3-4 whistles. Once it is cooked properly mash all the vegetables and mix salt, green chillies, onion, corriander leaves, ginger and jeera properly. The ginger gives a very nice flavor to the cutlets. Make small patties in whatever shape you like. Roll the patties in bread crumbs and place it on a hot tava and drizzle some oil from the sides. Try to make the patties crisp from both the sides.

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