Vegetable Cutlets Indian Recipes

Steps:

• Place the potatoes, carrot, green beans, and peas in a pot with enough water to cover. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until potatoes are tender. Drain vegetables, transfer to a bowl, and mash with a potato masher, leaving a few small chunks.
• Mix the egg, 3/4 cup bread crumbs, garam masala, cayenne pepper, and salt into the bowl with the mashed vegetables. Form the mixture into small patties about 1/2 inch thick. Dredge the patties in the remaining bread crumbs to coat.
• Heat the oil in a large skillet over medium heat, and fry the coated patties until golden brown. Drain on paper towels.

Steps:

• Peel and mash the potatoes.
• Mix together all ingredients except the semolina.
• Shape into patties with a greased hand.
• Roll in crumbs or rawa. Heat oil to deep fry.
• Fry in hot oil on medium, till crisp and brown.
• Turn, repeat for other side.
• Drain on paper towels.
• Serve hot with green chutney #156498 and tamarind chutneys #156496 or tomato ketchup.
• Serving suggestions: Serve as snacks or appetizers. Alternatively make a meal - use them as a between two slices of bread applying the chutneys to the bread. Yummy!