Vegetable cutlet recipe
2 small potatoes, boiled , peeled and mashed
3 cups vegetables, of your choice chopped finely, boiled
and drained
well. 2 green chillies , finely chopped
1 tsp ginger-garlic paste
1/2 tsp saunf(fennel) powder
1/2 tsp amchoor(mango powder)
1/2 tsp garam masala powder
1 tsp red chilli powder
1 tsp dhania(coriander) powder
1 tsp cumin powder
1 tsp chopped coriander leaves
1 tsp chopped cashewnuts
1 egg white
1 egg well beaten
1 cup breadcrumbs
Salt to taste
Oil for shallow frying the cutlets
Heat the ghee and add the ginger-garlic pasteand green chillies.
Fry for about a minute.
Now add the cashewnuts and all the powdered spices.
Add the coriander leaves.
Fry for 1/2 a minute.
Now add all the drained vegetables and mix well.
If there is any water, fry till all moisture is totally lost.
Mix in the mashed potatoes and salt to taste.
Heat through and take off the stovetop.
Mix in 1 egg white.
This will help bind together thevegetables.
Make flat rounds of the above.
Dip each round in the well beaten egg and rollin the breadcrumbs.
Shallow fry on both sides till golden brown.
Serve with tomato sauce.
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