Vegetable Cutlet - Healthy Evening Snack!

Cutlet is an always “hit” dish. For all season and all occasion. If you have veggies handy then it takes less than 45min to prepare. Tomato sauce or green chutney is best side dish. Taste good even without any side dish. 

Ingredients:

Ginger garlic paste - 1tsp

Red chilli powder - 3 tsp

Turmeric powder - 1tsp

Coriander powder - 1 1/2 tsp

Salt to taste

Fennel seed- 1/2 tsp

Fresh coriander chopped - 1tbsp

Cashew - broken - 2 tsp

Bread crumbs – 1 cup

Maida/ all purpose flour – 1tbsp

Oil – 1tbsp

Oil to fry

Vegetables:

Chopped carrot – ½ cup

Beans chopped – ½ cup

Boiled corn (or frozen) – ¼ cup

Potato – 1big

If you are using frozen veggies skip boiling them and just ground them into paste.

Method:

Pressure cook carrot, beans, corn with little salt.

Cool down and ground it without adding water.

Squeeze the excess water and keep aside.(You can use muslin cloth or cooking strainer)

Boil the potato, mash it and keep aside.

In a pan heat oil, add ginger garlic paste, fennel seed, salt, red chilli powder, turmeric, coriander powder, chopped coriander, cashew and fry for few seconds.

Add the grounded veggies and sauté till they get bind together.

Remove from the heat and add it to the mashed potato.

Mix well (add bread crumbs if the mix is sticky).

Make maida dip by mixing 1tbsp maida in 3 to 4tbsp water.

Heat oil in a heavy bottom pan or kadai.

Now flatten the ball using your palm to round shape.

Dip it in the maida water, then into the bread crumbs.

Make sure the bread crumbs cover them fully.

Fry them in oil one by one. Two at a time is best.

Place then in a paper towel and remove the excess oil.

Serve hot.