Veg cutlets

This is a great recipe for veg cutlets. We have been using it for so many years now. These heart shaped vegetable cutlets you see here remind me of my college days when we used to go to the Kamat hotel; it was a once in a blue moon treat but very enjoyable then.

Ingredients:

2 boiled and mashed potatoes

a few French beans, cut into small pieces

3 carrots, cut into small pieces

1 cup cauliflower, cut into small pieces

1/4 tspn turmeric powder

1/2 tspn chilli powder

2-3 green chillies (optional or as per taste)

1 tspn corriander + cumin seeds powder

1/4 tspn aniseed (budishep)

1/2 tspn mustard

1 onion, cut fine

2 slices of bread

1/4 cup semolina or breadcrumbs

salt to taste

corriander leaves, chopped

Oil to fry

Vegetables cut for veg cutlets

Method:

• Heat 1 tbspn of oil in a vessel and add mustard, budishep and turmeric powder.

How to make the veg cutlets

• Add all the vegetables and a pinch of salt and enough water to cook the vegetables.

Cook vegetables to make veg cutlets

• Then add corriander and cumin powder, mashed potato and chopped corriander leaves.

• Take off fire.
• Soak bread slices in water. Squeeze out and add to the mixture.
• Mix well. and shape into balls.

 

• Flatten and roll in semolina or bread crumbs coating both sides. You can use a heart shaped mould here if you prefer the heart shape.

• Shallow fry till golden brown on both sides.

Frying the veg cutlets

• Serve the vegetable cutlets with tomato sauce or chutney; green chutney or white chutney.

Vegetable cutlets served with tomato sauce