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Vegetable Cutlets Recipe Ingredients
120 gm French beans-strung and blanched
120 gm bottle gourd-peeled and grated
120 gm cauliflower-grated
1/2 cup carrots-grated
1 cup potatoes-boiled and mashed
1 tsp cumin seeds
2 tsp ginger-chopped fine
2 tsp coriander powder
2 tsp amchoor
1 1/2 tsp salt
2 tsp green chillies-chopped fine
2 eggs-slightly beaten
1/2 cup refined flour
dried bread crumbs to coat the cutlets
1 tbsp oil
Vegetable Cutlets Recipe Procedure
Chop the beans fine.
Heat 2 tbsp of oil and add cumin and ginger. Stir-fry till well mixed and add the beans, gourd, cauliflower and carrots and stir over high heat to dry off the excess moisture.
Add the coriander, amchoor, salt and chillies, turn around a few times and shut off the heat.
When cool mix in the potato. Form into round or oval cutlets.
Dust the cutlets with refined flour, then dip into the beaten egg. Now coat with the crumbs. Repeat by dipping the crumbed cutlets into egg and crumbs once more.
Deep-fry the cutlets to a golden color and serve.
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