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Vegetable Cutlets

1 small onion, chopped fine
1 large or 2 small carrots, diced
1 large potato, diced
1 medium sweet potato, diced
1/2 cup fresh or frozen green peas
1/2 cup tinned, or cooked, chickpeas
2 flakes garlic, microplaned or grated into a paste
1 inch piece of ginger, microplaned or grated into a paste
1 or 2 green chillies, chopped fine
2 tsp ground coriander
1 tsp tbsp ground cumin
1 tsp garam masala
1/4 tsp chilli powder (increase for added spiciness)
1/2 tsp amchur (dried mango powder) (optional)
2 - 3 tbsp finely chopped fresh coriander
A few tbsps besan or gramflour (or cornflour)
Salt and pepper to taste
1 cup dried breadcrumbs or a coarse semolina (sooji), for coating
Oil, enough for shallow frying

Method:

Boil the carrots, potatoes, sweet potatoes and peas, until cooked and tender.

In a small frying pan, fry the onion for around 2 -3 minutes. Add the ginger and garlic, fry for a minute, then add the green chilly(ies). Fry for around 30 seconds, then add the ground coriander, cumin, chilli powder, amchur and garam masala. Fry together for another 2 or 3 minutes, adding a dash of water if the mixture is too dry.

In a large bowl, mash the boiled vegetables, along with the chickpeas. Tip in the fried onion/ spice mixture and mash again. Add the fresh coriander and mix in well. If this mixture is too wet, stir in a couple tbsps of besan or cornflour, until it binds together well. Season with the salt and pepper to your taste.

Shape the mixture into balls, then flatten until you have round cutlets. You can also shape them into other shapes like hearts, triangles, squares etc, according to your preference.

Gently dredge the shaped cutlets in the breadcrumbs or semolina, coating well. Put the prepared cutlets into the fridge for about 30 minutes or so. This will help them set, and not break up in the pan while cooking.

In a frying pan, add just enough oil for shallow frying. Fry the cutlets, two or three at a time, until both sides are golden brown.

Serve with coconut or mint chutney and ketchup and a hot cup of tea or coffee. Yummy!!

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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