Vegetable Cutlet

Vegetable Cutlet, is an Indian snack, a delectable combination of mashed vegetables, is a crisp outside and soft inside.  Very delicious when served with assortment of spicy, sweet and sour dips/chutneys like green mint chutney and tamarind chutney, etc.

Makes/Serves: 15 pieces

Ingredients:

·  1 medium Potatoe, boiled, peeled and mashed

·  1/2 cup Green Peas (mutter), (fresh or frozen)

·  1/2 cup Sweet Corn, (fresh or frozen)

·  1/2 cup finely chopped Carrot

·  1/2 cup finely chopped French Beans

·  1 small Onion, finely chopped

·  1or 2 Green Chili, chopped

·  1/4 cup corn flour

·  1/4 cup + 1/2 cup dry Breadcrumbs

·  2tsp egg white (optional)

·  1/2 tsp Red Chili Powder

·  1 tsp Coriander Powder

·  1/2 tsp Turmeric Powder

·  1/2 tsp Garam Masala Powder

·  2 tbsp finely chopped Coriander Leaves

·  1 teaspoon Lemon Juice

·  Salt to taste

·  Oil for deep frying

Method:

·  In a saucepan steam cook the vegetable Green Peas, Sweet Corn, chopped Carrot, chopped French Beans, for about 10 to 12 mins. Then strain the veggies using strainer to remove excess water. Let it cool and then mash them

·  In a pan heat 2 tsp oil and add chopped onion and chopped green chili and stir-fry for few sec*

·  In a bowl mix chopped green chili and onion mixture, mashed vegetables. Mashed boiled potato, corn flour and 1/4 cup of dry Breadcrumbs, lemon juice, chopped coriander leaves, garam masala powder, Turmeric Powder, Coriander Powder, Red Chili Powder, Egg white, Salt to taste and mix them well

·  Divide potato and veggie mixture into 15 equal portions. Give them oval shape, or any shape what you like

·  Take remaining 1/2 cup dry breadcrumbs in a small plate, and roll each of them in breadcrumbs to coat all sides with it

·  In a pan heat oil and deep-fry them

·  Serve them hot with sweet and sour dips/chutneys

Recipe Credit: From my Mother’s Rasoi

Cook Tip: You can also try using raw chopped onions and green chili in stead of stir-fry to give a crunchy feel