Carrot Potato Cutlet recipe
Carrot 1
Potato 1 medium (chopped)
Onion 1/2
Garlic 2 cloves
Ginger 1/2 inch piece
Garam masala 1/2 tspn
Salt as per taste
Chilly powder as per taste
Butter 1 tbsn
Bread crumps
Egg 1
Oil For shallow frying
Cook potato in pressure cooker.
Meanwhile, chop onion
and mince ginger and garlic.
Chop carrot well.
Heat a pan and add butter.
Add ginger garlic and fry
till browned.
Add onion,carrot,garam masala, chilly powder and salt and
fry for 3-4 minutes on low flame.
Mash the cooked potato and add it to the pan.
Mix well and remove from flame.
powder corn flakes and keep it in a plate.
Beat egg in
a bowl.
(Half of the beaten egg can be added to the carrot mix.
) Take lemon sized balls from carrot mix and make the desired
shape, dip well in egg and then coat with bread crumps and keep them in
a plate.
(This proportion will make about 6 cutlets).
When all set to fry, heat
oil in a pan and arrange all the cutlets in the pan and shallow fry till both sides
are golden brown.
Serve hot with tomato sauce.
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