Vegetable Cutlets
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Vegetable cutlets are great blend of vegetables and spices. These are great as an appetizer, afternoon snack with tea, or as a side dish with dinner..........
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Ingredients
- 2 medium potatoes
- 1 cup chopped mixed vegetables green peas, carrots, green beans, corn
- 2 tbsp chopped cilantro green coriander
- 2 finely chopped green chilies
- 1 teaspoon chopped ginger
- 1 teaspoon Salt adjust to taste
- 1 teaspoon mango powder
- 3 tablespoon All Purpose flour plain flour or maida
- 1 cup breadcrumbs
- Oil to fry
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Instructions
- Boiled the potatoes until they are tender.
- Once cooked, drain the water and let the potatoes cool down.
- Peel the skin off and mash the potatoes.
- Steam the chopped mixed vegetables.
- Make sure to squeeze the vegetables to take the excess water out.
- Mix all the ingredients together; adjust salt and pepper to your taste.
- Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.
- With oiled hands, divide the mixture into 10 equal parts.
- Shape into flat round patties about 1/2 inch thick.
- Dip each patty in the flour batter, and roll the patty in breadcrumbs and set aside.
- Heat the oil on medium high heat in a frying pan.
- Frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil, the batter should come up right away.
- Fry a few cutlets at a time until they are golden-brown on both sides.
- Repeat this until all the cutlets are done. Serve hot.
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Sneha Agarwal
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