DISH NAME : VEGETABLE CUTLET

Preparation Time : 40 minutes

Cooking Time : 20 minutes

Description

Vegetable cutlet is served as a snack or eaten as an accompaniment to rice.

Note

1) I used,finely chopped beans, carrot, cabbage and beetroot.
2) Instead of wheat flour slurry, cutlets can be dipped in 2 or 3 egg whites before rolling in bread crumbs.

Method

1) Cook vegetables wit salt till just done.
2) Heat coconut oil (2tbsp.) and saute onion, chillies, garlic and ginger till onion turns golden.
3)Then add vegetables and saute well.
4) Add turmeric, fennel, pepper and garam masala powders.
5)Keep aside to cool after adding corriander leaves.
6) Either mash or grate boiled potatoes. Add this to vegetables after vegetables have cooled down.
7) Mix everything together. Adjust salt to taste.
8) Shape into rounds or oval.
9) Make a thick batter with wheat flour and water. Add little salt.
10) Spread bread crumbs in a plate.
11) Dip cutlets in wheat flour slurry, then roll in bread crumbs.
12) At this stage cutlets can either be fried on medium heat in oil till golden brown.or can be frozen.
13) If freezing, thaw for about 30 to 40 minutes at room temperature before frying. Can be frozen for about a month.

Serving Suggestions

Serve hot with tomato sauce.