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Wednesday, January 6, 2010

Vegetable Cutlet

Pure Wesson Vegetable Oil - 1.25 gal

Today its the turn of vegetable cutlet.My Hubby,s favourite.Vegetable cutlets are great combination of vegetables and spices. These are great as an appetizer, afternoon snack with tea, or as a side dish with here comes my recipe---

Potato-1(medium side)
Mix Veggies -1cup (green peas, carrots, green beans, corn,cabbage,cauliflower etc.)
White bread slices-2 or Corn flour (2 tbsp)
salt to taste
Cilantro(dhania), green chillies,ginger (finely chopped)
bread crums -(1/2 cup)
red chilli powder (according to your taste)
oil to fry.

Boil the potato with skin and let it cool down.
Peel the skin off and mash the potato.
soak the bread in water or milk and squeeze it lightly.
Now mix mashed potato,mix veggies (if you want you can steam the veggies for some time but personally do not like just chop them thinly and add),bread or corn flour,salt,red chilly powder,ginger and cilantro.
With oiled hands, divide the mixture into 10 equal parts and shape them as desired.
.Heat the oil on medium high heat in a frying pan.
 Check if the oil is ready,now take bread crums into a flat platter and roll each cutlet in bread crums and fry till golden brown from both sides.
Serve hot with any chutney,sauce or dips.

NOTE-you can make these cutlet in advance and store them into freezer for upto 20 days.just take them out and fry them immediately.


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