Vegetable Cutlets With Green Chutney |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This week's winning recipe from the Thursday magazine! Ingredients:
4 medium potatoes, boiled |
1 small carrot, boiled |
50 g green peas, boiled |
1 small beetroot |
2 teaspoons red chili powder |
1 medium onion, finely chopped |
2 slices bread |
1/2 teaspoon garam masala powder |
1/2 cup breadcrumbs |
1/3 cup coriander leaves, finely chopped |
2 -3 garlic cloves |
lime juice |
salt |
4 tablespoons grated coconut |
2 green chilies |
2 -3 garlic cloves |
salt |
coriander leaves, as required |
Directions:
1. Peel the potatoes.
2. Mash finely.
3. Add greenpeas and beetroot.
4. Dip the bread slices in water for a few seconds.
5. Remove.
6. Press softly to drain water.
7. Mix with the potato mixture.
8. Add all the spices and salt.
9. Add onion, coriander leaves and lime juice; mix.
10. Make small sized balls of this mixture.
11. Press them and give them an oval shape.
12. Roll the cutlets in breadcrumbs.
13. Shallow fry in hot oil.
14. Meanwhile, prepare the chutney by grinding all the ingredients together in a grinder/blender.
15. Serve cutlets with green chutney and tomato ketchup.
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