Vegetable Cutlets
appetizers, indian, potato, side dish, vegetables
10 oz green beans cooked & chopped
10 oz broccoli florets, cooked
10 oz peas, cooked & mashed
2 large potatoes, boiled & mashed
4 medium carrots, cooked & mashed
14 oz beets, cooked & diced
1 1/2 tablespoon ginger, grated
1 1/4 teaspoon cumin, ground & roasted
1 1/4 teaspoon coriander, ground & roasted
4 green chiles, seeded & chop
1/4 teaspoon turmeric
1/4 teaspoon cardamom powder
1 salt, to taste
1 1/4 teaspoon sambhar spice
5 tablespoon oil
1 pinch cumin seeds
1/2 cup all-purpose flour
1/2 cup breadcrumbs
1 oil
Combine beans, broccoli, peas, potatoes, carrots, beets, ginger, cumin, coriander, chiles, turmeric, cardamom, salt & sambhar spice. Mix thoroughly with your fingers. Heat vegetable oil in a large skillet & fry the cumin seeds for a few seconds. Add vegetable mixture & continue to fry for 10 minutes. Set aside to cool.
Take a portion of the vegetable mixture (about the size of a smal egg) & form it into a heart shaped cutlet. Roll in the flour & breadcrumbs until well coated. Transfer to a platter. Repeat until all the vegetable mixture has been used up. Place platter in the fridge & chill for 1 hour.
Heat vegetable oil to a depth of 1" in a skillet. When hot, fry the cutlets until golden brown, turning once to brown evenly. Drain on paper towels & serve with chutney.
Pranati Sen Gupta, "The Art of Indian Cuisine"
Yield: 4 servings