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Recipe Name: Vegetable Cutlets
| Preparation time | - |
| Cooking time | - |
| Serving | - 2 |
INGREDIENTS
| Potatoes | 150 g | |
| French beans | 40 g | |
| Carrots | 40 g | |
| Peas | 60 g | |
| Green chili | 1(chopped) | |
| Ginger | 1/4" piece | |
| Bread slice | 1/2 | |
| Salt | 1/2 tsp | |
| Red Chilly powder | 1/4 tsp | |
| Amchur and Garam Masala | 1/4 tsp | |
| Egg | 1 | |
| Bread crumbs | 2 tbsp(for coating) | |
| Fat | for frying |
METHOD
- Boil all the vegetables, and drain well.
- Peel potatoes, shell peas and string beans.
- Mash all the vegetables.
- Dip bread in water and squeeze.
- To the mashed vegetables mixture, add bread, chopped green chillies, salt, red chilli powder, amchur and garam masala and mix well.
- Divide the mixture in to two equal parts and shape in to cutlets of desired shapes.
- Beat egg, dip the cutlets in beaten egg coat with bread crumbs.
- Deep fry in hot fat till golden brown. Drain on brown paper.
- Serve hot with chutney.
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Nutrition Facts
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| Calories from Fat - | ||||||||||||||||||||||||||||||||||||||||
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs