Mixed Vegetable Cutlet

• Vegan

• Produce

  • 2 Carrot, medium size fine
  • 2 Green beans, fine
  • 1/4 cup Green peas
  • 2 tsp Mango, dried
  • 3 Size boiled potato, large
  • 1 Size onion, small fine

• Baking & Spices

  • 1 tsp Black pepper, powder or to taste
  • 1 bunch Fenugreek, fresh fine leaves
  • 1 tsp Red chili powder
  • 1 Salt

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 2 tsp Cumin, roasted powder

• Bread & Baked Goods

  • 1/2 cup Bread crumb mixture

Found on funfoodfrolic.com

Description

Ingredients

• 3 - 4 large size boiled potato
• 2 medium size carrot fine chopped
• 2 - 3 green beans fine chopped
• 1/4 Cup green peas, boiled
• one bunch fresh fenugreek leaves, fine chopped
• 1 small size onion fine chopped
• 1/2 Cup bread crumb mixture
• Salt to taste
• 2 tsp roasted cumin powder
• 2 tsp dried mango powder (amchur)
• 1 tsp red chili powder
• 1 tsp black pepper powder or to taste
• Oil for shallow frying

Directions

• To prepare the mixed vegetable cutlet, first drain the boiled potato and peas in a metal colander for 5 - 10 minutes so that any excess moisture in the vegetable drains out. Next fine chop the remaining vegetables, I prefer using a food processor or electric chopper for the purpose. Now peel and mash the boiled potato. Make sure no chunks remain in the mashed potato. In a large mixing bowl combine mashed potato, boiled peas, chopped vegetables, salt, spices and bread crumbs. Combine all ingredients well to form a smooth mixture. Taste and adjust the seasoning accordingly. Cover with a foil and let it rest in the fridge for 15 - 20 minutes. Once you are ready to fry the cutlet, heat oil in fry - pan over medium heat. Take a tablespoon of cutlet mixture and shape it into a small cylinder. Tap both the sides on the kitchen counter to get flat edges. Similarly, shape all the cutlets. Dust the cutlet with a tablespoon or so of bread crumbs mixture. Once the oil is hot enough, shallow fry the cutlets in small batches till crisp and golden from all sides. Drain on an oil absorbent paper towel. Serve Mixed Vegetable Cutlet warm with tomato sauce. If you do not want to shallow fry cutlet immediately then you can shape them and store in an airtight box in the fridge.

Nutrition