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The Vegetarian Curry Bible
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1. Make flat rounds of the above.
2. Dip each round in the well beaten egg and roll in the breadcrumbs.
3. Shallow fry on both sides till golden brown.
4. Eat when hot with chutney.
Vegetable Cutlet
by Sunita
Ingredients
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small potatoes, boiled , peeled and mashed
cups vegetables, chopped finely, boiled and drained well
(
You can use beets, carrots, peas, cabbage,etc)
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tsp red chilli powder
tsp dhania(coriander) powder
tsp cumin powder
/2 tsp saunf(fennel) powder
/2 tsp amchoor(mango powder)
/2 tsp garam masala powder
green chillies , finely chopped
tsp ginger-garlic paste
tsp chopped coriander leaves
tsp chopped cashewnuts
egg white
egg well beaten
cup breadcrumbs
Salt to taste
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tbsp ghee(clarified butter)
Oil for shallow frying the cutlets
Method
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Heat the ghee and add the ginger-garlic paste and green chillies.
Fry for about a minute.
Now add the cashewnuts and all the powdered spices.
Add the coriander leaves.
Fry for 1/2 a minute.
Now add all the drained vegetables and mix well.
If there is any water, fry till all moisture is totally lost.
Mix in the mashed potatoes and salt to taste.
Heat through and take off the stovetop.
0. Mix in 1 egg white.This will help bind together the vegetables.
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