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Monday, September 26, 2011

~ SIMPLE NO FUSS VEG CUTLETS ~


Veg Cutlets are an anytime treat ~ serve as an Appetizer when you are expecting friends or as a Burger packed with some more veggies ...

RECIPE SERVES 4

INGREDIENTS
2 boiled potatoes
2 cups mix vegetables - 3/4 cup sliced french beans, 1 carrot cut in small cubes, 1/2 cup peas, 1/2 cup corn
2 teaspoons salt (to taste)
1/8 teaspoon turmeric powder (haldi)
1 teaspoon Red chilli powder
1 tablespoon garlic paste
3/4 tablespoon green chilli paste
1/2 tablespoon ginger paste
3 tablespoons fresh cut cilantro (dhania)
bowl of water & 5 slices of white bread
Oil for frying

TO SERVE CUTLETS AS A BURGER - Pack of burger buns, butter, cut 8-10 lettuce leaves/cabbage leaves, cut 1 red onion in round slices, cut 1 tomato in thin round slices
Cilantro (dhania) chutney
Tomato Ketchup

METHOD

1. Boil 2 potatoes to 4 whistles in a pressure cooker. Let the cooker cool down completely. Peel potatoes and mash them in a big rimmed plate.

2. Half-fill a saucepan with water. Add 1 teaspoon salt, pinch of turmeric powder and let the water come to a rolling boil. Once water starts boiling, add french beans, carrots, peas and corn. Cook till tender. Insert a knife in french beans & carrot to check this.

Spread a clean kitchen towel in 2 layers on the counter. Once vegetables are cooked, drain all the water out of the vegetables using a strainer & spread the vegetables on a clean kitchen towel to cool down. The kitchen towel will also absorb the excess moisture left in the vegetables & prevent cutlets from breaking while frying in hot oil.

3. Add all the masalas to the mashed potato

1.5 teaspoons salt (to taste)
1/8 teaspoon turmeric powder (haldi)
1 teaspoon Red chilli powder
1 tablespoon garlic paste
3/4 tablespoon green chilli paste
1/2 tablespoon ginger paste
3 tablespoons fresh cut cilantro (dhania)

Fill water in a bowl. Take 5 slices of white bread, Dip 1 slice of bread in the bowl of water, immediately flip on the other side, hold the bread slice on your palm and fold in half, press firmly and squeeze out all the water from the bread slice. Add it to the mashed potato mixture for binding the cutlets & to prevent them from breaking while frying in hot oil. Repeat for the remaining 4 slices.

Using your hand, mix the mashed potato, masalas & soaked bread slices till the spices blend well. Spread the mixture in an even layer on the plate. Add the steamed vegetables to this mixture. Very lightly, mix again to prevent vegetables from breaking.

Take off all the potato mixture on your hand with a blunt knife.

If you are going to serve these as Appetizer Cutlets, then divide the mixture in 16 equal parts. Apply oil on the palm of both the hands. Roll into a ball & press lightly to make a flat patty. Or you can oil a plate, press the mixture in a medium thick layer & cut into desired shape with a cookie cutter. Lightly grease a tray/plate with oil and start placing the cutlets on the tray/plate.

If you are going to serve the Cutlets as a Burger, then divide the mixture in 8 equal parts. Apply oil on the palm of both the hands. Roll into a ball & press lightly to make a flat patty. Lightly grease a tray/plate with oil and start placing the cutlets on the tray/plate.

If you are going to fry the cutlets later, then keep the cutlets tray in the refrigerator. These will keep the cutlets firm till they are ready to deep fry. You can also prepare the mixture the earlier evening & fry the next morning as a hot breakfast snack.

3. Heat oil on medium high heat for 10-12 minutes. Add cutlets in small batches and fry till golden brown.

Serve Appetizer Cutlets with cilantro (dhania) chutney and tomato ketchup.

To serve as a Burger, serve hot cutlets with Burger buns, butter, fresh cut lettuce/cabbage leaves, red onion, tomato slices, cilantro (dhania) chutney & tomato ketchup.

Prepare & enjoy !!!

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