VEGETABLE CUTLETS
Ingredients:
1) Bread – 500 gm.
2) Beetroot – 300 gm.
3) Carrot – 200 gm.
4) Potato – 500 gm.
5) Onion – 100 gm.
6) Fresh or frozen green peas – 100 gm.
7) Black pepper powder – 1 teaspoon
8) Garam masala powder – 1 teaspoon
9) Coriander leaves of one plant
10)
Butter
– 50 gm.
11)
Salt
– 1½ teaspoon
To Cook:
Peel the
potatoes, the beets and the carrots. Wash, chop into large chunks and put in a
pressure cooker. Pour just enough water to immerse ¾ portions of the
vegetables. Close the lid and cook till you hear the second whistle. Turn down
the heat and cook for 5 minutes more. Turn off the heat and allow to cool
naturally.
Peel the
onion and chop to fine pieces. Chop the coriander leaves and set aside. Crumble
the bread with your fingers. Mash the cooked vegetables. Set a large thick wok
on the stove. Tip in the butter, the chopped onion and the green peas. Stir on
low heat till the green peas are cooked (pop one in your mouth to check if
cooked).
Now add the
mashed vegetables. Stir well. Sprinkle the salt the pepper powder, the garam
masala powder and the chopped coriander leaves. Stir again. Taste and add more
pepper powder or salt if you want it spicier (if you like it very hot, you can
add 2 or 3 finely chopped hot green chilies). Stir well and switch off the heat.
Now add the bread crumbs. Mix well. When the mixture is cool enough to touch,
make around 30 balls with your hand.
Set a flat
non–stick or cast iron pan on the stove. Grease it with butter or cooking oil.
Press each bowl flat using your palms and put on the pan. Roast slowly on low
heat. When the bottom side is caramelized, flip over and roast the other side.
Serve hot with fresh tomato sauce or
sweet n’ hot date sauce or with hot and sweet beetroot sauce (recipes
given separately).
Enjoy!!!
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