VEGETABLE CUTLETS

I have always wanted to make picture perfect cutlets. The kind you get in restaurants that cause you to drool over them! My previous attempts were good in taste but just not too great to look at. I used to shallow fry them in few teaspoons of oil, trying to keep it healthy.

So, this Sunday, I threw caution to the wind and decided to deep fry the cutlets. Another improvement from past attempts was to first dip them in a flour water paste before rolling them in breadcrumbs.

The result – nice looking and great tasting cutlets!

Cutlets can be made from just about anything – a whole lot of veggies thrown in together, veggies and ground meat or just meat. As long as you throw in binding agents in the form of boiled potatoes, pieces of bread soaked in water , squeezed and torn into pieces or even egg , cutlets should turn out just fine. I have used potatoes.

Hope you like the recipe!

Ingredients:

• 5 medium sized potatoes
• ¼ cup of chopped carrots
• ¼ cup of chopped French beans
• ¼ cup chopped Broccoli
• Make sure chopped veggies are evenly cut .They should be finely cut, but not too fine.
• 1/3 cup peas
• 2 tsp. finely chopped ginger
• 1tbsp. finely chopped green chilies
• 2 tbsp. finely chopped cilantro

Seasoning:

• 1tbsp. aamchur powder or dried mango powder
• 2tbsp. garam masala powder
• Salt to taste
• 1tbsp. cumin seeds
• Bread crumbs to coat
• Oil to fry
• 4 tbsp. all purpose flour and water paste

Method:

1. Pressure cook potatoes or boil them in the microwave for about 8 mins. or until tender.
2. Steam carrots, beans, peas and broccoli in the microwave for 5 mins. Make sure that they are not completely cooked and retain their bite.
3. Peel potatoes. Mash gently. Make sure it doesn’t form a lump.
4. Drain water from veggies and add the mixed veggies to the potatoes. Do not mash veggies.
5. Add the above seasoning and combine. Check for taste and make necessary adjustments.
6. Make a watery paste of all purpose flour (maida) and water. This acts as a binding agent for the breadcrumbs.
7. Heat oil. Temperature of oil is very important. It should be hot but not fuming hot. If you see a slight ripple in the oil, it is ready
8. Make medium sized slightly flat patties of about ½ inch thickness of the potatoes and vegetable mixture.
9. Dip the patties in the flour paste and then roll them in breadcrumbs.
10. Make sure that patties are evenly coated.
11. Fry until golden brown. Roughly 3 mins. on each side.