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Jan
18

Veggie Cutlets in 30 minutes

I’ve said often on this blog I’m not a veggie fan – I am very finicky about what I like and in which form. Many a times fed up with my stubborness my mother saw only one way to ensure I ate most veggies without making faces or cribbimg about the look of the food. Later on when I started managing my own kitchen I realised I was often left with some small portions of veggies lying around in the fridge. The quantity used to be too small to be made into a proper dish and too much to waste it.

Now, I’m not a huge fan of cooked carrot or cabbage vegetables – prefer them in salad or along with mayonnaise. Yam I love but boiled not in a vegetable form. So I was left wondering what do I do with these veggies. I realised that my mom’s method would prove very handy in finishing off the leftover veggies in my fridge. 

So out came the veggie cutlets. They seem very unhealthy but then that is why the non-stick pans were discovered. Minimum oil and keep the gas on low flame and let the cutlets cook.

Here go 2 quick recipes for vegeterian cutlets. These have been tried and tested with my circle of friends here who have loved them to the hilt

 Beetroot cutlets: – 15 nos.

1) Boil 2 medium sized potatoes, 1/2 carrot, 1/2 beetroot. 150 gms Yam, and 1/2 cup green peas.

2) Mash the boiled ingredients and add 1 tb sp red chilli powder, 2 finely chopped green chillies, 1/2 tb sp garam masala powder, 1 tea sp. turmeric, 1/2 t sp.coriander-cumin powder, 1/2 tb sp. ginger garlic paste, finely chopped coriander. lemon juice( to taste), sugar, salt to taste, cornstarch for binding

3)Mix well and make flat round pattice, smear pattice with bread crumbs and shallow fry!

Above proportion suffices for 15-16 pieces.

Serve with hot spicy sauce…

Mix Vegetarian Cutlets:

1) Take carrot( 1nos), cabbage(100 gms), yam(100 gms), add some green peas(1 cup) and potatoes(2-3 medium sized.

2) Boil all of them together and mash them

3) Add to the mixture – ginger garlic paste(1.5 tsp), turmeric powder(1 tsp), red chilly powder ( 2 tsp), garam masala (1 tsp), cornflour ( for binding), green chillies ( 2 finely chopped), coriander leaves finely chopped, salt to taste, lemon juice ( 2tsp) 

4) Mix well. Make small pattice and apply some bread crumbs or rice flour and shallow fry with minimal oil in non-stick pans. They make for some quick & delicious snacks – heavy enough to suffice for a dinner.

Above proportion suffices for 10-12 pieces.

Enjoy these and let me know how they turn out

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